Kombucha, a tea that’s fermented with a combination of bacteria and yeast, always contains at least a little bit of alcohol that’s produced as part of the fermentation process, usually 0.5% alcohol by volume or less. But harder versions of this beverage are really trending on menus.
Hard Kombucha is in the Adoption stage — it skews toward independent and casual-dining operators.
Cold Beers & Cheeseburgers — Multiple locations, Arizona
Juneshine Hard Kombucha