Courtesy of Beyond Kombucha
Kombucha, a probiotic tea lauded for its benefits to the immune and digestive systems is a health-food store staple, but alcoholic versions of the drink are starting to garner attention among the craft brew crowd. The latest endorsement comes from Colicchio & Sons, Top Chef star Tom Colicchio's Manhattan restaurant and taproom that began to offer a local kombucha "ale" on tap in July.
All raw kombucha contains a bit of alcohol (usually between 1 and 3 percent), but the idea to purposefully ferment kombucha to increase its levels of alcohol sprang from a series of government regulations in 2010 that required kombucha manufacturers to apply for alcohol licenses.
While many producers shuttered or developed alcohol-free versions of their product, Spiro Theofilatos, owner and brewmaster of Astoria-based Beyond Kombucha, saw an opportunity to have a bit of fun. The result was Mava Roka, with 6.5 percent alcohol and, he claims, all of kombucha’s beneficial B Vitamins, amino acids and digestive enzymes.