What is the alcohol content of kombucha? Understanding ABV Levels

December 14, 2025 •

5 min read

In the United States, commercially sold kombucha is legally required to have an alcohol content of less than 0.5% alcohol by volume (ABV). This low level is a natural byproduct of the fermentation process that gives kombucha its signature tangy taste. However, the ABV can vary significantly depending on whether the kombucha is homemade, store-bought, or a high-alcohol hard version.

Quick Summary

Kombucha's alcohol content varies based on its type and production. Commercial versions must be under 0.5% ABV, while homemade and hard kombuchas can have significantly higher levels. Fermentation converts sugar to alcohol, and factors like temperature and time influence the final ABV.

Key Points

Commercial vs. Homemade: Store-bought kombucha is legally non-alcoholic (<0.5% ABV), while homemade batches can naturally contain more alcohol (up to 2.5% ABV) due to less controlled fermentation.
Hard Kombucha: This variety is intentionally fermented to have higher alcohol content (4-11% ABV) and is regulated as an alcoholic beverage.
Fermentation Process: Kombucha's alcohol is a natural byproduct of the yeast in the SCOBY converting sugar into ethanol and carbon dioxide.
Alcohol Reduction: The bacteria in the SCOBY then convert the ethanol into acetic acid, which is responsible for the drink's signature tang.
Factors Influencing ABV: Fermentation time, temperature, sugar content, and oxygen exposure all play a role in determining the final alcohol level of kombucha.
Regulatory Standard: In the U.S., any kombucha reaching or exceeding 0.5% ABV at any point, including after bottling, is subject to regulation as an alcoholic beverage.
High-Risk Groups: Pregnant women, children, and recovering alcoholics are often advised to avoid kombucha due to the presence of trace alcohol and unpasteurized live cultures.

The Fermentation Process Explained

Kombucha is created through the fermentation of sweetened tea using a SCOBY, or Symbiotic Culture of Bacteria and Yeast. The yeast in the SCOBY consumes the sugar in the tea and converts it into ethanol (alcohol) and carbon dioxide. Following this, the bacteria in the SCOBY then consume the alcohol and convert it into beneficial organic acids, primarily acetic acid. This two-step process is what gives kombucha its complex, slightly sour flavor and is also the source of its alcohol content.

Why Alcohol is a Natural Byproduct

The presence of alcohol is an unavoidable part of the natural fermentation process. All fermented foods and drinks, including vinegar, kefir, and even soy sauce, contain trace amounts of alcohol. In kombucha, the interplay between the yeast and bacteria determines the final alcohol level. A balanced culture is key to keeping the ABV low, as the bacteria's job is to clean up the alcohol produced by the yeast.

Alcohol Content by Kombucha Type

The alcohol content in kombucha is not a fixed number and varies drastically based on the brewing method and intended product.

Commercial Kombucha

For kombucha to be sold as a non-alcoholic beverage in the United States, its alcohol content must remain at or below 0.5% ABV. Commercial brewers employ strict quality control measures and sophisticated processes to ensure this limit is met. This often involves precise temperature and time management, or post-fermentation techniques like distillation to reduce alcohol levels. If a commercial kombucha exceeds this limit, it is classified and regulated as an alcoholic beverage.

Homemade Kombucha

Homebrewed kombucha has a much more variable alcohol content, often ranging from 0.5% to 2.5% ABV. Without the specialized equipment and monitoring used by commercial producers, it is difficult to accurately predict or control the final ABV. The final alcohol level is influenced by factors like fermentation time, temperature, and the composition of the SCOBY.

Hard Kombucha

In recent years, hard kombucha has become popular, with ABV levels similar to beer or hard seltzer, typically ranging from 4% to 11%. These products undergo a secondary fermentation specifically to boost the alcohol content. Brewers may add more sugar and a different type of yeast to achieve the desired alcoholic strength, and the finished product is clearly labeled and regulated as an alcoholic beverage.

Factors Influencing Kombucha's ABV

Several factors can impact how much alcohol ends up in a bottle of kombucha:

Sugar Content: Yeast feeds on sugar to produce alcohol, so a higher initial sugar content can lead to a higher potential ABV.
Fermentation Time: The longer the fermentation, the more time the yeast has to produce alcohol. Conversely, over-fermenting allows the bacteria to convert more alcohol into acetic acid, lowering the final ABV.
Fermentation Temperature: Higher temperatures generally increase the activity of the yeast, leading to faster alcohol production.
Yeast to Bacteria Ratio: The balance of yeast and bacteria in the SCOBY is crucial. A higher yeast population relative to bacteria will produce more alcohol.
Oxygen Exposure: Increased air contact encourages acetic acid bacteria, which consume alcohol. Open-air fermentation tends to result in lower alcohol levels.

Comparison Table: Kombucha Alcohol Content


Type of Kombucha	Typical ABV Range	Regulation	Who Should Consider It?
Commercial	Under 0.5%	Regulated as a non-alcoholic beverage in the US.	Anyone seeking a low-alcohol or alcohol-free drink.
Homemade	0.5% - 2.5%	Varies by state and local laws; typically for personal use.	Home brewers who want to control ingredients and fermentation; not for those needing strict alcohol control.
Hard	4% - 11%	Regulated as an alcoholic beverage.	Adults seeking an alcoholic alternative to beer or cider.

Regulations, Safety, and Special Considerations

Legal and Regulatory Oversight

The Alcohol and Tobacco Tax and Trade Bureau (TTB) in the U.S. regulates kombucha with 0.5% ABV or more, classifying it as a beer. The law is specific: if kombucha reaches or exceeds the 0.5% threshold at any point during production or after bottling (due to continued fermentation), it is an alcoholic beverage. This places a significant burden on commercial brewers to closely monitor and manage their products.

Kombucha for Pregnant Women and Children

Due to the presence of trace alcohol and unpasteurized cultures, healthcare providers often advise pregnant women and young children to avoid kombucha. While the alcohol content is low in commercial varieties, some people may prefer to abstain entirely as a precaution. The varying and potentially higher alcohol content of homemade kombucha makes it a greater risk.

Concerns for Recovering Alcoholics

For individuals in recovery, the trace amounts of alcohol in kombucha can be a trigger. Many people find kombucha to be a satisfying non-alcoholic substitute for beer, but the decision to consume it is highly personal and should be made with careful consideration. Hard kombucha is, by its nature, an alcoholic beverage and should be avoided.

Measuring Alcohol Content

For commercial brewers, professional testing methods like Headspace Gas Chromatography (GC-FID) are used to ensure legal compliance. These methods are highly accurate, even for trace amounts of alcohol. Home brewers can use less accurate tools like hydrometers or refractometers to estimate ABV, but these are generally not precise enough for regulatory purposes.

Conclusion

Understanding what is the alcohol content of kombucha requires knowing the type of kombucha in question. Commercial kombucha is a non-alcoholic drink containing less than 0.5% ABV, a level rigorously maintained by producers to meet federal regulations. Homemade kombucha, due to less precise brewing conditions, can have a higher and less predictable ABV. Meanwhile, hard kombucha is intentionally brewed to be an alcoholic beverage, with ABV levels comparable to beer or wine. For most consumers, commercial kombucha offers a low-alcohol alternative, but those with specific health concerns, such as pregnant women or recovering alcoholics, may choose to avoid it due to the trace alcohol and unpasteurized nature of the drink. The ultimate takeaway is that while not completely alcohol-free, standard kombucha is distinct from alcoholic drinks, with its alcohol level being a natural, rather than intentional, consequence of fermentation. For a deeper look into the regulations governing kombucha, you can consult the Alcohol and Tobacco Tax and Trade Bureau's website.

Frequently Asked Questions

It is highly unlikely you could get intoxicated from drinking commercially produced kombucha. At a maximum of 0.5% ABV, you would need to drink a very large amount of kombucha very quickly to feel any effect, as your body metabolizes the alcohol almost as fast as you can consume it.

Regular kombucha contains only a trace amount of alcohol (<0.5% ABV), which is a natural byproduct of fermentation. Hard kombucha is intentionally brewed with a secondary fermentation to produce higher alcohol content, typically ranging from 4% to 11% ABV, and is sold as an alcoholic beverage.

Homemade kombucha has higher alcohol content because the brewing process is less controlled than in commercial settings. Variables like temperature, fermentation time, and the exact composition of the SCOBY can lead to more alcohol being produced, with some batches reaching up to 2.5% ABV.

Most healthcare providers recommend that pregnant women avoid drinking kombucha. The primary concerns are the trace amounts of alcohol and the unpasteurized nature of the drink, which carries a minimal risk of bacterial contamination.

Commercial brewers use precise and controlled manufacturing processes, such as managing fermentation time and temperature, and sometimes employ post-fermentation techniques like distillation to reduce alcohol levels. They also ensure proper refrigeration after bottling to prevent further fermentation.

Yes, kombucha can continue to ferment after bottling if it is not properly stored or kept refrigerated. This can lead to an increase in alcohol content, potentially pushing it over the 0.5% ABV limit and violating regulations for non-alcoholic beverages.

Yes, fermentation time is a significant factor. In the early stages, alcohol production is high. Over a longer period, the bacteria convert more of the alcohol into acids, which can actually lower the final ABV. However, if left unchecked, longer fermentation can also lead to higher alcohol content, especially in homemade brews.