The Science Behind Boochcraft's 7% ABV
The alcohol in Boochcraft comes from a fermentation process. While regular kombucha fermentation stops once the desired flavor is reached, leaving a negligible amount of alcohol, Boochcraft brewers take an extra step to increase the potency. This is accomplished through a carefully controlled secondary fermentation, which results in a hard kombucha with an alcohol content comparable to many beers and ciders.
Primary Fermentation: The Kombucha Base
Every batch of Boochcraft begins like traditional kombucha, with a SCOBY (Symbiotic Culture Of Bacteria and Yeast) fermenting sweetened tea. The yeast in the SCOBY consumes the sugar, producing ethanol, while the bacteria convert the ethanol into beneficial acids like acetic acid. This initial stage creates a kombucha base with a lower alcohol content, ranging up to 3% ABV. At this point, the brew has the characteristic tangy flavor of kombucha, but is not yet a 'hard' beverage.
Secondary Fermentation: The 'Hard' Kick
To create the 7% ABV product, Boochcraft removes the SCOBY and introduces a new, specialized strain of yeast, along with more sugar. The brew is then sealed in an anaerobic environment (without oxygen) for an additional 10 to 14 days. This process favors the added yeast, which consumes the new sugars and produces more alcohol, similar to the fermentation of beer, cider, or wine. This secondary fermentation is the key to creating a truly alcoholic beverage, rather than the low-ABV drink found on typical kombucha shelves. Finally, cold-pressed, organic fruit juice is added to balance the flavor.
Boochcraft vs. Traditional Kombucha: A Fermentation Comparison
To highlight the distinction, the following table compares the two brewing methods and their outcomes.
| Feature | Boochcraft (Hard Kombucha) | Traditional Kombucha |
|---|---|---|
| ABV | 7.0% ABV | Typically less than 0.5% ABV |
| Fermentation Process | Two-stage: primary (SCOBY) and secondary (specialized yeast) | Single-stage: SCOBY fermentation only |
| Yeast | Initial SCOBY yeast, plus added, specific yeast strain | Natural yeast present in the SCOBY |
| Bacteria Action | Bacteria convert some ethanol, but secondary fermentation boosts alcohol | Bacteria actively convert most ethanol to acetic acid |
| Goal | Produce a high-alcohol fermented beverage | Produce a low-alcohol, probiotic-rich beverage |
| Key Ingredients | Tea, sugar, SCOBY, special yeast, fresh-pressed fruit | Tea, sugar, SCOBY |
The Organic Ingredients That Define Boochcraft
Boochcraft uses 100% USDA certified organic, fair-trade ingredients, emphasizing freshness and flavor. Key ingredients include:
- High-elevation black tea from China
- Fair trade organic sugar cane
- Fresh, cold-pressed fruit juice, pressed in-house at their brewery
- The proprietary SCOBY and special yeast strain used for fermentation
- Purified water, herbs, and spices
The Boochcraft Brewing Process, Step-by-Step
- Steep the tea: Organic black tea is brewed and combined with sugar to create a sweetened base.
- Primary Fermentation: The tea is cooled, and the SCOBY is added to begin the initial fermentation, producing a low-ABV kombucha.
- Secondary Fermentation: The SCOBY is removed, and a specific yeast and additional sugar are introduced for a secondary, anaerobic fermentation that lasts 10-14 days to reach 7% ABV.
- Flavoring: Fresh, cold-pressed organic fruit juice is blended into the hard kombucha base.
- Packaging: The finished product is canned and kept refrigerated to halt further fermentation.
Conclusion
The alcohol in Boochcraft is ethyl alcohol (ethanol), created through a two-stage fermentation process using specialized yeast. This method, combined with high-quality organic ingredients, results in a hard kombucha with a 7% ABV, distinguishing it from traditional low-alcohol kombucha. For those seeking a flavorful, fermented alcoholic alternative to beer or cider, Boochcraft offers a unique option.
Learn more about their commitment to quality on their website.
Key Takeaways
- Ethyl Alcohol: The alcohol in Boochcraft is ethanol, the same type found in beer and wine, produced by yeast fermentation.
- Two-Stage Fermentation: A secondary, anaerobic fermentation with added yeast is crucial for achieving its 7% ABV, unlike regular kombucha's single fermentation.
- Distinct from Regular Kombucha: Traditional kombucha contains only trace amounts (under 0.5% ABV), while Boochcraft's process is engineered for a higher alcohol content.
- Organic Ingredients: Boochcraft uses 100% USDA certified organic, fair-trade ingredients, including black tea, sugar, and fresh-pressed fruit.
- Controlled Process: The secondary fermentation is carefully managed to maximize alcohol production while minimizing the conversion to acetic acid.
- Fresh and Flavorful: The use of real, cold-pressed fruit juice ensures a vibrant flavor profile to complement the fermented base.
FAQs
question: Is the alcohol in Boochcraft a distilled spirit? answer: No, the alcohol in Boochcraft is a natural byproduct of a specialized fermentation process using yeast and sugar. It is not a distilled spirit.
question: Why is Boochcraft 7% ABV while regular kombucha is non-alcoholic? answer: The higher alcohol content is achieved through a secondary fermentation stage where extra yeast and sugar are added to the initial kombucha base, specifically to increase the ABV.
question: What happens if I don't refrigerate my Boochcraft? answer: Boochcraft must be kept refrigerated to maintain its quality and prevent continued fermentation, which could alter the flavor and increase the alcohol content.
question: What is a SCOBY and what does it do? answer: A SCOBY, or Symbiotic Culture Of Bacteria and Yeast, is the culture used to start the fermentation of tea and sugar, creating the base for kombucha.
question: How does Boochcraft compare to a hard seltzer? answer: Boochcraft is a fermented tea beverage with probiotics, while hard seltzers are typically fermented cane sugar with added flavorings. Boochcraft uses real, organic ingredients for its flavor.
question: Does Boochcraft add artificial flavors to its hard kombucha? answer: No, Boochcraft uses only fresh, cold-pressed organic fruit and herbs to flavor its hard kombucha.
question: Is Boochcraft a gluten-free product? answer: Yes, Boochcraft is naturally gluten-free as it is made from fermented tea and does not contain any gluten-based grains.
question: How does Boochcraft prevent the alcohol from turning into vinegar? answer: By performing a secondary fermentation in an anaerobic environment (airlocked), the brewers favor the yeast over the acetic acid-producing bacteria, which ensures the desired alcohol level is reached and maintained.
