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By Millie Shamburger, American Homebrewers Association
Simply put, kombucha is fermented tea. A culture of bacteria called SCOBY (Symbiotic Culture of Bacteria and Yeast), sometimes called “the mother,” consumes the sugar in a fermentation process just like yeast does in beer. The result is a tangy, semi-sweet fermented tea with a very low level of alcohol–typically below 1% ABV. It can be carbonated, making for a bubbly elixir, and combined with other ingredients like fruit or spices to open up even more flavor possibilities.
While kombucha is hailed as a beneficial probiotic beverage, the jury is still out on whether or not it actually has such profound health effects. We’re not here to clear up that debate, but learning how to make kombucha at home is …