Is kombucha alcoholic? Separating fact from fermentation

October 5, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), a beverage can contain up to 0.5% alcohol by volume (ABV) and still be labeled "non-alcoholic". So, is kombucha alcoholic? The simple answer is yes, due to its natural fermentation process, but the alcohol content can differ greatly between commercial and homemade varieties.

Quick Summary

The alcohol content in kombucha depends on whether it is commercially produced, homemade, or a hard variety. While commercial versions contain less than 0.5% ABV, homemade brews can have higher levels, and hard kombucha is intentionally more alcoholic. Key factors like fermentation time and temperature determine the final alcohol percentage.

Key Points

Trace Alcohol is Normal: All traditionally fermented kombucha contains trace amounts of alcohol as a natural byproduct of the fermentation process.
Commercial vs. Homemade ABV: Commercial kombucha must stay under 0.5% ABV by law to be sold as non-alcoholic, while homemade brews can have higher, more variable levels.
Hard Kombucha Exists: A separate category, known as "hard kombucha," is intentionally brewed to have a higher alcohol content, typically ranging from 3-8% ABV.
ABV Depends on Brewing Conditions: The final alcohol level is influenced by factors such as fermentation time, temperature, and the amount of sugar used.
Refrigeration is Key: Proper refrigeration is essential to prevent kombucha from continuing to ferment and increasing its alcohol content after bottling.
Consideration for Sensitive Individuals: While not intoxicating, the presence of trace alcohol means that those who are pregnant, immunocompromised, or recovering from alcoholism should be cautious.

Understanding the Fermentation Process

Kombucha is a fermented beverage made from sweetened tea using a SCOBY, or Symbiotic Culture of Bacteria and Yeast. This fermentation is a two-step process that naturally produces alcohol. First, the yeast consumes the sugar and produces ethanol and carbon dioxide. Next, a type of bacteria, specifically acetic acid bacteria, converts the ethanol into acetic acid. This second step is what gives kombucha its characteristic tangy, vinegary flavor and also keeps the final alcohol content relatively low in traditional preparations.

The balance between the yeast and bacteria determines the final composition of the drink, including the alcohol level. Factors like the length of fermentation, the type and amount of sugar used, and the brewing temperature all play a significant role in this delicate chemical process. The living cultures that make up the SCOBY can be unpredictable, especially in a home setting, which is a major reason for the variability in alcohol content.

Commercial Kombucha vs. Non-Alcoholic Regulations

For kombucha to be sold as a non-alcoholic beverage in many countries, including the U.S., it must contain less than 0.5% ABV. Commercial brewers take careful measures to ensure their products stay below this legal threshold. They may use controlled fermentation techniques, add specific yeast strains, or even use methods like non-heat distillation to remove excess alcohol after brewing, all while preserving the beneficial live cultures. However, it is important to remember that fermentation can continue in the bottle, especially if the product is not properly refrigerated. This is why commercial kombucha is almost always sold in the refrigerated section of stores with a “Keep Refrigerated” label. If left unrefrigerated, the alcohol content could increase over time, potentially pushing it over the 0.5% limit.

The Difference in Alcohol Content: Commercial vs. Homemade vs. Hard Kombucha

When considering the alcohol content of kombucha, it's crucial to understand the different types available. The ABV can vary significantly, from trace amounts in commercial products to intentional levels in hard kombucha.

Here is a comparison of the typical alcohol content found in different types of kombucha:


Feature	Commercial Kombucha	Hard Kombucha	Homemade Kombucha
Alcohol by Volume (ABV)	Typically under 0.5%	3% to 8% or more	Can range from 0.5% to 3%
Production Control	Highly controlled to meet legal standards	Intentional fermentation to produce high ABV	Variable and difficult to control
Legal Classification	Non-alcoholic beverage	Alcoholic beverage, subject to alcohol laws	Legally non-alcoholic, but potentially exceeds 0.5%
Key Flavor Profile	Tart, often with fruit or herbal additions	Broader flavor spectrum, similar to beer or cider	Highly variable, from sweet to very vinegary

Factors Influencing Kombucha's ABV

Several factors determine the final alcohol content of a kombucha brew. Understanding these can help you better assess what you are drinking:

Fermentation Duration: The length of time kombucha ferments is a primary factor. In the early stages, yeast activity is high, producing more alcohol. As the bacteria catch up, they convert this alcohol into acetic acid. Therefore, a longer fermentation time can result in either higher or lower alcohol, depending on the stage, but it usually peaks before dropping.
Sugar Concentration: More sugar in the initial sweetened tea provides more fuel for the yeast to produce alcohol. This is why hard kombucha often involves secondary fermentation with added sugar to boost the ABV.
Temperature: The ideal temperature for fermentation is typically between 20-30°C (68-86°F). Higher temperatures can accelerate yeast activity and potentially increase alcohol content, especially if left unrefrigerated.
Type of Yeast: The specific strains of yeast within the SCOBY affect the rate and amount of alcohol produced. Homemade kombucha, with its wilder yeast strains, can be more unpredictable.
Oxygen Exposure: Limited oxygen can favor yeast activity and alcohol production, while greater aeration can promote bacterial activity that converts alcohol to acid.

Considerations for Sensitive Individuals

While the trace alcohol in commercial kombucha is unlikely to cause intoxication, some individuals should be aware of its presence. For someone in recovery from alcoholism, even a small amount of alcohol could be a trigger. Pregnant or breastfeeding women and those with compromised immune systems should also consult a doctor before consuming kombucha, especially homemade varieties, due to the presence of live bacteria and variable alcohol levels. The alcohol content, even if low, is a consideration for those with personal, dietetic, or religious reasons for abstaining.

The Nutrition Profile Beyond the Buzz

For most people, the minimal alcohol content is less significant than kombucha's potential health benefits. Kombucha is valued for its probiotics, which can help support gut health and digestion. It also contains antioxidants, organic acids, and vitamins produced during fermentation. The antioxidants, derived from the original black or green tea, may help combat oxidative stress. Many choose kombucha as a healthier alternative to sugary sodas because it can be a lower-sugar, naturally bubbly beverage. However, health benefits can vary depending on the brewing process and ingredients, so checking labels for sugar content and opting for raw, unpasteurized versions is often recommended.

Conclusion

So, is kombucha alcoholic? In short, yes, but the amount is typically so low in commercially available, non-alcoholic versions that it's legally considered non-intoxicating, comparable to a ripe banana. The fermentation process naturally creates trace amounts of alcohol, which is then largely converted to beneficial organic acids. Hard kombucha, a distinct product, is brewed to have a higher ABV. For those who are sensitive to alcohol or choose to abstain entirely, it is important to be mindful of this trace content. Always check the label, refrigerate properly, and consult a healthcare professional with any concerns.

For more information on the federal regulations regarding kombucha as an alcoholic beverage, you can refer to the Alcohol and Tobacco Tax and Trade Bureau (TTB) website.

Frequently Asked Questions

No, it is highly unlikely to get drunk from standard commercial kombucha. The ABV is typically below 0.5%, meaning you would have to consume an exceptionally large amount in a very short time to feel any effects.

Hard kombucha is an alcoholic beverage that is intentionally fermented to a higher ABV, usually between 3% and 8%. It is a distinct product from standard kombucha and is subject to different regulations.

Experts generally advise pregnant women to avoid both homemade and store-bought kombucha due to the presence of alcohol, albeit in small amounts, and the potential for bacterial contamination, especially in homebrews.

Pasteurization kills the live bacteria and yeast, which stops the fermentation process. While a pasteurized product may have had some alcohol during production, it will not continue to ferment and increase its ABV once sealed. However, pasteurization also eliminates the beneficial probiotics.

Yes, homemade kombucha often has a higher alcohol content than commercial versions, sometimes reaching 1-3% ABV. The lack of precise control over fermentation time and environment makes the ABV more variable.

Like kombucha, other fermented foods and beverages contain trace amounts of ethanol. Examples include ripe bananas, fruit juices, and sourdough bread.

The easiest way to check is by reading the product label. Hard kombucha will be clearly marked as an alcoholic beverage, while standard commercial kombucha will often state that it contains less than 0.5% ABV. For homemade brews, it is much more difficult to know precisely.