The process of creating an alcoholic fermented tea beverage involves a two-stage fermentation. The initial phase mirrors traditional kombucha production, relying on a SCOBY (Symbiotic Culture Of Bacteria and Yeast) to convert sugars into organic acids and trace amounts of alcohol. The second fermentation specifically elevates the alcohol content to achieve a product with an ABV (Alcohol By Volume) typically exceeding 0.5%. Techniques such as adding additional sugar and specific strains of yeast contribute to this increased alcoholic strength.
Producing a higher-alcohol kombucha broadens the appeal of this traditionally non-alcoholic drink, offering a unique flavor profile and potential health benefits associated with fermentation, alongside the effects of alcohol. Historically, fermented beverages have held significant cultural and social importance, and the evolution of kombucha to include alcoholic varieties reflects a continued interest in exploring fermented food and beverage options.
