Understanding the Truth: Do Kombuchas Have Alcohol in It?

December 6, 2025 •

2 min read

While most people consider kombucha a non-alcoholic beverage, the fermentation process that gives it its distinct flavor also creates a small amount of alcohol. This naturally occurring byproduct means that, yes, all kombuchas have alcohol, though commercial varieties are legally limited to very low levels.

Quick Summary

This article explores the alcohol content of kombucha, explaining how the fermentation process produces ethanol. It details the difference in ABV between commercial and homemade versions and clarifies the regulations governing non-alcoholic status. It also discusses the rise of 'hard' kombucha and important considerations for consumers.

Key Points

Natural Fermentation Byproduct: All kombucha contains a small amount of alcohol as a natural byproduct of the yeast and bacteria consuming sugar during fermentation.
Commercial vs. Homemade ABV: Commercial kombuchas are strictly regulated to contain less than 0.5% ABV, while homemade batches can have variable and potentially higher alcohol content.
Hard Kombucha is Different: 'Hard' kombucha is intentionally brewed for a higher ABV (3-8%), making it an alcoholic beverage with fewer live probiotics.
Regulation Limits: In the US, the legal limit for a non-alcoholic beverage is 0.5% ABV, which commercial kombuchas must meet.
Impact on Health Benefits: The higher alcohol content in hard kombucha can kill off the beneficial bacteria, reducing the probiotic advantages often associated with traditional kombucha.
Consumer Consideration: People with alcohol sensitivity, in recovery, or who are pregnant should be mindful of kombucha's trace alcohol and consult a doctor.

The Science of Fermentation: How Alcohol is Made

Kombucha is a fermented beverage made from tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). The fermentation process, driven by the SCOBY, creates its unique tangy and fizzy profile. Yeast in the SCOBY consumes sugar, producing carbon dioxide (for fizz) and ethanol (alcohol). Bacteria in the SCOBY then convert this ethanol into organic acids, primarily acetic acid, which gives kombucha its tangy taste. Factors like longer fermentation or more sugar can lead to higher alcohol content.

Commercial vs. Homemade Kombucha: A Key Difference in ABV

The alcohol content in kombucha varies significantly between commercially produced and homemade versions.

Alcohol in Commercially Produced Kombucha

In the U.S., beverages labeled non-alcoholic must have less than 0.5% ABV. Commercial brewers maintain this by using controlled fermentation, testing batches, and sometimes employing methods like non-heat distillation to remove excess alcohol.

Alcohol in Homemade Kombucha

Homemade kombucha lacks the strict controls of commercial production, leading to more variable alcohol content. Factors like fermentation time, sugar levels, and temperature influence ABV. Homemade batches can range from around 0.5% to 2.5% ABV or higher.

The Rise of Hard Kombucha

Hard kombucha is a newer category intentionally brewed for higher alcohol.

How Hard Kombucha is Made

Hard kombucha uses a secondary fermentation, often with different yeasts and added sugar, to boost ABV. It typically contains 3% to 8% alcohol, similar to beer.

Comparison with Regular Kombucha

Hard kombucha differs from traditional kombucha in several ways, including significantly lower probiotic content due to the higher alcohol levels.


Feature	Regular Kombucha	Hard Kombucha
Alcohol Content (ABV)	< 0.5%	3% to 8%
Classification	Non-alcoholic beverage	Alcoholic beverage
Probiotic Content	Rich in live, beneficial bacteria	Significantly lower, often inactive
Brewing Time	~7-14 days	~18-30 days
Legal Age to Purchase	Varies, but often unrestricted	Must be 21+ in the U.S.

Potential Health and Safety Considerations

While generally considered healthy for its low sugar and potential probiotic benefits, the alcohol in kombucha requires consideration. Trace alcohol may be a concern for those avoiding alcohol entirely. For certain individuals, such as pregnant or breastfeeding women, young children, or those with weakened immune systems, the acidity, caffeine, and trace alcohol might pose risks. Homemade kombucha carries a higher risk of contamination and variable alcohol content. The probiotic content and its effectiveness can vary, especially in hard kombucha where high alcohol can inactivate beneficial bacteria.

Conclusion: A Nuanced Answer

Do kombuchas have alcohol in it? Yes, but the amount depends on how it's produced. Commercial kombuchas contain less than 0.5% ABV, meeting non-alcoholic standards, while homemade versions have more variable, potentially higher alcohol. Hard kombucha is a distinct alcoholic beverage with higher ABV. Consumers should check labels and consider personal health when choosing. For those concerned about alcohol, verifying the source and process is key.

Authoritative Link: For official regulations on kombucha in the United States, refer to the TTB's guidance on fermented beverages.

Frequently Asked Questions

No, it is extremely unlikely that you will become intoxicated from drinking commercial kombucha. The alcohol content is so low (less than 0.5% ABV) that it would require drinking a massive, and likely uncomfortable, amount in a very short time to feel any effects.

Kombucha contains alcohol because it is a naturally fermented beverage. The yeast in the SCOBY consumes sugar and produces a small amount of ethanol and carbon dioxide. The bacteria then convert most of the ethanol into acetic acid, leaving only a trace amount of alcohol.

Yes, there is a significant difference. Commercial kombucha is strictly regulated to have less than 0.5% ABV. Homemade kombucha, lacking precise controls, can have a much higher and more unpredictable alcohol content, sometimes reaching up to 2.5% ABV.

Hard kombucha is a type of kombucha that is intentionally brewed to have a higher alcohol content, typically ranging from 3% to 8% ABV. It is a true alcoholic beverage, unlike the non-alcoholic classification of standard kombucha.

Due to its trace alcohol and caffeine content, as well as the risk of contamination in unpasteurized versions, kombucha is not recommended for pregnant or breastfeeding women. Consult a doctor for definitive advice.

Commercial kombucha brewers use controlled fermentation environments and strict monitoring protocols to keep ABV levels low. Some also use filtration or non-heat distillation methods to remove excess alcohol before bottling.

Yes, fermentation time directly affects the alcohol level. The longer the kombucha ferments, the more time the yeast has to convert sugar into ethanol. Homebrewers who let their batches go longer may end up with a higher ABV.