Refreshing, Bubbly, But Is It a Tonic, Too?

Kombucha is having a moment. Options are springing up left and right: on draft, bottled, canned and flavored according to season. It’s a fun time to be a fan of this fermented fizzy beverage. This begs the question, what exactly is kombucha? Is it alive? Does it have health-giving properties? 

Very few simple beverages bring up this many questions, but they are easily addressed. Kombucha is a fermented tea. It is brewed by fermenting sugared black tea with a symbiotic culture of bacteria and yeast. If flashbacks of high school chemistry are already invading your mind, hang tight. This is as scientific as it gets. This culture, once made, is lovingly referred to by kombucha-makers as a “mother.” A mother vaguely resembles something from the movie “Alien.” Make no mistake, kombucha brewing is not for the squeamish. 

As for the notion of kombucha being actually alive, the answer is no. It is not any more alive than yogurt, sauerkraut, or anything that contains healthy living bacteria as a result of fermentation. The mother is removed before bottling, but if you’ve purchased a bottle of kombucha and noticed particles or sediment, those are just traces of the mother and will not do you harm. Be aware that due to the fermentation process, most kombucha contains a trace amount of alcohol: 0.5% or less, in order to be labeled nonalcoholic.

If you’ve never tried kombucha, here is what to expect when you crack your first can. Resembling soda, kombucha pours fizzy and holds its carbonation well. You’ll catch a slight whiff of vinegar, and if you’re a fan of apple cider vinegar in particular, this is quite pleasant. The palate is tart and a little prickly. Kombucha takes well to all kinds of fruit and spice additions. A delicious seasonal offering from Tribucha is a Rosemary & Sage (12 ounce can, $2.99). The herbs are subtle, and overall this is a nice mild kombucha. At just 50 calories and 6 grams of sugar per can, it’s nice to keep in your roster when you need a pick-me-up and want to opt out of soda. 

Part of kombucha’s moment in the spotlight stems from it being branded as a health tonic. Fermented foods and beverages that contain healthy bacteria are regarded as beneficial for overall digestive health. However, there are no scientific studies that support kombucha as having quantifiable health benefits. Where does that leave you in the vast landscape of nonalcoholic beverage options? Kombucha is a tasty, low-sugar, lightly carbonated drink with a trace of caffeine — all positive facts. Enjoy it at will.