As the popularity of kombucha continues to rise, so does curiosity about "How much alcohol is in kombucha?" While there isn’t a straight answer, we believe we can help clear up some of the confusion on the topic. Let’s go!

Does kombucha contain alcohol?

Would you believe us if we said “yes,” but also “no?” As we’ve discussed before, kombucha is a fermented beverage. Due to the fermentation process and the presence of yeasts necessary for that process, there are trace amounts of alcohol in all kombucha (therefore: “yes”). However, most kombucha you see on the shelves in your local grocery store is neither considered nor labeled as an alcoholic beverage (hence: “no”). How can this be?

Well, to be in compliance with current laws set forth by regulatory agencies, kombucha must test under the 0.5% ABV limit to be considered a “non-alcoholic beverage” in the U.S. (Globally, standards and definitions for “non-alcoholic” and “alcohol-free” products — which aren’t always the same thing! — vary.) The trace amounts of alcohol found in a properly fermented kombucha are non-inebriating and serve as a natural preservative.

Why does kombucha contain alcohol? 

You might be wondering how, exactly, fermentation causes kombucha to have trace amounts of alcohol. To answer that, it’s time for a quick organic chemistry lesson.

Kombucha is a sweetened tea that’s been fermented with the help of a SCOBY (or, a Symbiotic Culture of Bacteria and Yeast, sometimes called a “tea fungus”). During fermentation, the SCOBY hydrolyzes kombucha’s sugar into fructose and glucose, which are metabolized into ethanol, or alcohol. The SCOBY then oxidizes that ethanol, producing organic acids like acetic acid (the main ingredient in vinegar after water) and contributing to kombucha’s trademark tart taste. 

These natural chemical reactions aren’t just responsible for kombucha’s taste. They’re also what give it (and other fermented foods, like pickles, kimchi, and yogurt) plenty of nutritional benefits, too. While full-scale clinical trials are still needed, a growing number of studies show positive correlations between drinking kombucha and gut health, inflammation, skin health, liver health, and even managing diabetes. Kombucha’s precise health benefits may come down to the “raw materials, type of sugar, fermentation duration, and composition of the [SCOBY]” used on a per-batch basis, according to researchers. (FYI, all Buchi drinks are made using Certified Organic Fair Trade sugar and tea!)

TL;DR: Fermentation is responsible both for kombucha’s small amounts of alcohol and for many of its health benefits; the alcohol is a natural byproduct of that fermentation process. 

So, how much alcohol is in kombucha?

The exact amount of alcohol in each batch of kombucha depends on a myriad of factors — the primary variables being fermentation time and yeast variety. 

Homebrewed kombucha tends to have a slightly higher ABV than commercial kombucha, with most homebrewers indicating averages of anywhere from 0.5-3% — still well beneath the ABV of a standard hard seltzer (5%).

Commercial brewers, meanwhile, use a number of processes for removing alcohol from their brews in order to help ensure the required 0.5% ABV limit. At Buchi, our in-house lab technicians have spent and continue to spend countless hours reading, researching, testing, and experimenting to perfect a process that works best for our fruit and botanicals-infused kombucha. Our proprietary process uses many tools, none of which involve or require the use of preservative chemicals. 

It’s worth flagging, though, that no matter what precautions a home or commercial brewer has taken, kombucha’s ABV can increase if it’s improperly stored. Similar to how tea steep times affect caffeine amounts, fermentation times affect the amount of alcohol produced. Studies have shown that, if left at temperatures above 39.2°F, kombucha usually continues to ferment, producing more alcohol. (PSA: The U.S. Food & Drug Administration says all refrigerators should be set to 40°F or lower, with lab tests indicating that 37°F is the optimal temperature.) So, as is true for all refrigerated products, proper storage is key. 

How much alcohol is in Buchi kombucha?

We do rigorous laboratory testing to ensure the ABV of all our open-air fermented, 100% raw and unpasteurized kombucha is below 0.5% (where it will stay as long as it’s refrigerated correctly during storage). An ABV below 0.5% means our kombucha is classified as a non-alcoholic beverage.

What about “hard kombucha”? Is that a high-alcohol kombucha?

Yep, it is, and that's the difference to be aware of. “Hard kombucha” is higher-alcohol kombucha, appealing to those over 21 looking for an alternative to classic bar choices, and it can be achieved in a few ways. One way is simply adding alcohol to a finished kombucha brew. Another method is similar to traditional kombucha, with the addition of multiple fermentation processes to increase the alcohol content. After the initial fermentation process, many companies add additional sugar and yeast to jumpstart another fermentation, converting the sugar to more alcohol. Depending on the brand, alcohol levels can vary from 3% to about 8%. Research surrounding the presence of probiotics and other health benefits in hard kombucha is still ongoing.

How much kombucha can I drink in a day?

Our best answer to this question is: listen to your body (and your doctor). Many people (including us!) drink about one kombucha per day. However, it’s important to tune in to your body and recognize how it responds.

Drinking too much kombucha has caused side effects like upset stomachs and tooth decay in some folks, and because kombucha contains live bacteria, it may not be suitable for those who are immunocompromised, pregnant, or breastfeeding, as well as for young children. That’s particularly true of homemade kombucha, which can harbor overgrowths of bacteria or mold. Additionally, kombucha’s trace amounts of alcohol — while often not significantly different from the residual alcohol found in other commonly consumed foods like fruit juices, yogurt, and even ripe bananas — may be reason for some of those same groups to abstain, depending on comfort levels.

As with anything you’re putting in your body, check out the label to understand what, exactly, you’re consuming, and talk to your doctor if you have questions about kombucha’s suitability for you.

Can non-alcoholic kombucha make me intoxicated? 

If you’re drinking kombucha that’s been properly refrigerated, becoming intoxicated is next to impossible. As we’ve said, non-alcoholic kombucha in the U.S. legally must have an ABV of 0.5% or lower. To assume that each bottle of kombucha you’re drinking is right at that limit — when in actuality, it can be well under — means it would take 10 kombuchas just to reach the ABV equivalent of one hard seltzer. That said, everyone has different sensitivities to and relationships with alcohol. Which brings us to our next point…

Can I drink kombucha if I’m a recovering alcoholic?

We believe and respect that everyone’s journey with alcohol is unique. If you are struggling in your relationship to alcohol and do not wish to consume a beverage with any alcohol content, kombucha is likely not for you.

Alternatively, we’ve heard from many individuals who quit drinking that kombucha has played a key role in their sobriety journey. Fizzy, fermented beverages are often a comfortable substitute for beer or cocktails. Not only that, but a growing body of research is investigating a direct link between gut bacteria diversity and maintaining sobriety.

Ultimately, this is a deeply complex and individual decision. We understand that everyone’s body may react differently to fermented beverages, so again, it’s always important to listen to your body (and your doctor). Also, if you have a sensitivity to alcohol for dietetic, religious, or personal reasons, we suggest refraining from consuming kombucha all-together.

What are some fun and exciting kombucha mocktail recipes?

We’re glad you asked! Check out our drink recipes here.

Cheers!