You’re probably familiar with #kombucha, the fermented drink that’s made from #tea (typically green or black), sugar, and an active culture consisting of bacteria and yeast.
The fermentation process that yields regular #kombucha naturally produces some alcohol, but not enough for you to feel buzzed after drinking it.
Hard kombuchas differ from the “virgin” varieties in their proportions of tea, sugar, and starter culture. They’re also fermented for a longer period of time. The result? More sugar gets converted to alcohol, so the alcohol by volume, or ABV, content rises.
One of the primary draws of regular kombucha is its probiotics. The #drink contains strains of beneficial bacteria that are said to promote gut #health and support #digestion.