Tag: Non alcoholic kombucha

According to the brand's official FAQ, Better Booch is non-alcoholic, containing less than 0.5% alcohol by volume (ABV). This is due to the natural fermentation process involved in creating the beverage, which is a common characteristic among all kombuchas. While the trace amount of alcohol is a byproduct of the yeast's action, strict commercial brewing standards keep levels very low.

Despite being labeled non-alcoholic, most kombucha contains some residual caffeine from its tea base, although in significantly lower amounts than coffee or tea. This is because the fermentation process reduces but does not entirely eliminate the stimulant.

JuneShine is a well-known brand in the kombucha market, but with both "hard" and "classic" versions available, there's often confusion about its alcohol content. In fact, while the company is famous for its Hard Kombucha (which can contain up to 6% ABV), it also produces a traditional, non-alcoholic variety with only trace amounts.

Kombucha has been brewed for thousands of years, with historical roots tracing back to ancient China around 220 B.C., where it was revered as the "elixir of life". Today, its status as a trendy health tonic is widespread, with non-alcoholic versions lining grocery store shelves everywhere.

According to the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB), for a beverage to be classified as non-alcoholic, it must contain less than 0.5% alcohol by volume (ABV). All kombucha, including Cove, contains trace amounts of alcohol due to the natural fermentation process.

Kombucha is a fermented drink made from sweetened tea and a SCOBY (symbiotic culture of bacteria and yeast). While a small amount of alcohol is a natural byproduct of this fermentation process, most commercial varieties are not capable of getting you buzzed.

According to the brand GT's Living Foods, their Synergy Raw Kombucha is crafted to contain less than 0.5% alcohol by volume (ABV), classifying it as a non-alcoholic beverage. This low alcohol content is a natural byproduct of the fermentation process that gives kombucha its unique flavor and probiotic properties.

Most commercial kombucha is legally classified as a non-alcoholic beverage because it contains less than 0.5% alcohol by volume (ABV). A typical 16 oz bottle of commercial kombucha, therefore, contains a negligible amount of alcohol, a natural byproduct of its fermentation process.