The Kombucha Buzz: Why Do I Feel High When I Drink Kombucha?

November 6, 2025 •

4 min read

With its popularity soaring, it's a common observation that consuming kombucha can lead to a distinct, euphoric feeling, or 'buzz'. This sensation, often mistaken for an alcohol-induced high, is actually a complex interplay of nutrients and gut-brain signaling that explains why you feel high when you drink kombucha.

Quick Summary

The euphoric feeling from kombucha is primarily caused by probiotics influencing the gut-brain axis, producing mood-boosting neurotransmitters like serotonin. Other factors include energy-releasing B-vitamins, the calming amino acid L-theanine, and mild stimulant effects from low caffeine levels. Less commonly, histamine intolerance can cause adverse reactions mistaken for a high.

Key Points

The Gut-Brain Axis is Key: Kombucha's probiotics stimulate the production of mood-boosting neurotransmitters like serotonin and dopamine in the gut, which can create a pleasant, euphoric sensation.
B-Vitamins Provide Energy: The fermentation process naturally produces B-vitamins, which aid in converting glucose into cellular energy (ATP), providing a smooth and sustainable energy boost.
Balanced Boost from L-Theanine and Caffeine: The amino acid L-theanine and residual caffeine from the tea base work together to provide calm focus without the jitters or crash associated with other caffeinated beverages.
Low Alcohol Content is Not the Cause for Most: Although a natural byproduct of fermentation, the trace amount of alcohol in commercial kombucha (under 0.5% ABV) is unlikely to cause intoxication for most people.
Histamine Sensitivity Can Cause Symptoms: For those with histamine intolerance, the biogenic amines in kombucha can trigger reactions like headaches or flushing, which may be mistaken for a buzz.
Moderation is Important: Overconsumption can lead to unpleasant digestive side effects, especially for those sensitive to probiotics or acidity.

The Gut-Brain Axis: A Neurochemical Connection

One of the most significant reasons for the pleasant sensation many people feel after drinking kombucha is the powerful link between the gut and the brain, known as the gut-brain axis. The beneficial bacteria, or probiotics, created during kombucha's fermentation process play a crucial role here. A healthy, diverse gut microbiome is linked to improved mental well-being and mood regulation through the production of neurotransmitters.

Serotonin and Dopamine: An impressive 90% of the body's serotonin, often called the 'happy hormone', is produced in the gut. When you consume kombucha, its probiotics can stimulate this production, leading to an immediate boost in mood and a feel-good sensation. Dopamine, another key neurotransmitter associated with pleasure and motivation, is also influenced by gut health.
GABA: The fermentation process can also produce gamma-aminobutyric acid (GABA), a neurotransmitter known for its anti-anxiety and calming effects. This contributes to the relaxed and focused feeling without the typical 'crash' associated with other energy sources.

B-Vitamins: The Energy Engine for Your Body

Kombucha is a natural source of B-vitamins, including B1, B6, and B12. These vitamins are essential co-enzymes that facilitate many bodily functions, especially energy production.

ATP Production: B-vitamins help your body convert glucose from food into adenosine triphosphate (ATP), the primary energy currency of cells. This process provides a natural and sustainable energy boost, rather than the rapid, unsustainable spike from sugary drinks.
Combating Fatigue: Deficiencies in B-vitamins are known to cause fatigue and low energy levels. For individuals with a pre-existing B-vitamin deficiency, the small but bioavailable dose from kombucha can provide a noticeable and positive impact on energy and mood.

Low Caffeine and L-Theanine: A Balanced Boost

Another contributing factor is the unique combination of caffeine and the amino acid L-theanine present in the tea base of kombucha. While the SCOBY (Symbiotic Culture of Bacteria and Yeast) consumes some caffeine during fermentation, residual amounts remain.

Caffeine's Gentle Lift: The remaining caffeine, in much smaller doses than a typical cup of coffee, provides a mild stimulating effect.
L-Theanine's Calming Influence: L-theanine, found in tea leaves, is known to promote relaxation and mental clarity. The combination of L-theanine and caffeine in kombucha provides a balanced, focused energy without the jitteriness or subsequent crash often experienced with coffee.

Trace Alcohol and Histamine Sensitivity

Although kombucha is typically sold as a non-alcoholic beverage with less than 0.5% ABV, a small amount of alcohol is a natural byproduct of fermentation. This is rarely enough to cause intoxication, but some individuals might be highly sensitive even to these trace amounts.

For some, the 'high' might actually be an adverse reaction related to histamine intolerance. Fermented foods and beverages naturally contain biogenic amines, including histamine, which can cause symptoms like headaches, flushing, itching, or digestive upset in sensitive individuals. This reaction can sometimes be mistaken for an energy rush or buzz. Drinking too much kombucha can exacerbate these effects.

A Quick Look at Beverage Effects


Feature	Kombucha	Soda	Coffee	Hard Kombucha
Energy Source	Probiotics, B-Vitamins, Low Caffeine	High Sugar	High Caffeine	Alcohol, Sugar
Effect on Mood	Balanced, calm energy from neurotransmitters	Sugar high, followed by a crash	Jittery energy, anxiety in high doses	Intoxication
Gut Health	Supports healthy gut microbiome	Negative impact from high sugar	Can be inflammatory for some	Disrupts gut bacteria balance
Nutrients	Probiotics, B-Vitamins, Antioxidants	Minimal to none	Minimal to none, some antioxidants	Minimal to none
Primary 'Buzz' Factor	Gut-brain axis and B-vitamins	Sugar rush	High caffeine dose	Alcohol content (4-10% ABV)

The Fermentation Factor

The specific characteristics of your kombucha, whether store-bought or homemade, can significantly influence the effects you feel. The fermentation process is a delicate balance of time, temperature, and ingredients. For instance, longer fermentation or higher temperatures can increase both acidity and alcohol content. Homemade batches often have less predictable results and potentially higher alcohol levels, which increases the risk of side effects. Choosing a high-quality, raw, and refrigerated commercial kombucha from a reputable brand helps ensure consistent, beneficial results and minimizes risks.

Conclusion

For most people, the sensation of feeling 'high' from kombucha is a reflection of improved gut health and a synergistic blend of natural compounds, not intoxication from alcohol. The feeling is rooted in the powerful gut-brain connection, where probiotics boost mood-regulating neurotransmitters, while B-vitamins and L-theanine provide a clean, steady energy lift. While low alcohol content and histamine intolerance can be factors for sensitive individuals, the overall experience for many is a positive, health-promoting buzz. As with any food, moderation is key to enjoying these benefits without adverse effects.

For more information on the complexities of kombucha fermentation and its health implications, you can consult articles from reputable sources like Brew Dr. Kombucha.

Frequently Asked Questions

Yes, kombucha contains trace amounts of alcohol, which is a natural byproduct of the fermentation process. Commercial kombucha is legally required to contain less than 0.5% alcohol by volume (ABV), classifying it as a non-alcoholic beverage. Homemade kombucha, however, can have a higher, less predictable alcohol content.

It is highly unlikely that you will get drunk from drinking standard commercial kombucha. The alcohol content is so low that you would need to drink an extremely large quantity in a short amount of time to feel any intoxicating effects.

The gut-brain axis is a two-way communication pathway between your gut and your central nervous system. The probiotics in kombucha support a healthy gut microbiome, which can influence the production of neurotransmitters like serotonin and dopamine, impacting your mood and well-being.

Some individuals have a condition called histamine intolerance, where their body lacks the enzyme to properly break down histamines. Kombucha, like other fermented foods, contains these biogenic amines, which can cause symptoms such as headaches, flushing, or itching in sensitive individuals.

Yes, B-vitamins such as B1, B6, and B12 are naturally produced during kombucha's fermentation. These vitamins are crucial for cellular energy production and can contribute to a feeling of increased energy, particularly for those with a deficiency.

Kombucha contains a much smaller amount of caffeine than the tea it's made from, as the SCOBY consumes some during fermentation. This lower level of caffeine, combined with the amino acid L-theanine, results in a more balanced, focused energy without the intense high or crash of a strong coffee.

Drinking too much kombucha can cause digestive issues like bloating or upset stomach due to the high concentration of probiotics and acidity. Excessive intake may also contribute to lactic acidosis, though this is rare, and the high acidity can potentially harm tooth enamel over time.