Small-batch, Bellingham, Wash.,-based Kombucha brewhouse Kombucha Town is actually the first kombucha in the region to be sold as alcohol. Owner and brewer Chris McCoy produces “raw” kombucha, which means it is unpasteurized and not diluted like many commercial brews. That said, with the brew keeping in a “raw” state, the kombucha holds an ABV of roughly 1.5 percent. Although this does require Kombucha Town to be licensed by the Washington State Liquor Control Board, it keeps the natural, raw beneficial entities of kombucha alive, like probiotics for digestion, metabolism boosts, immune system support with antioxidants and a heap of amino acids also help to detoxify the liver. Kombucha Town brews with black tea that provides slight caffeine and, according to their website, the alcohol content in the bottle gives “a mood-lifting and energizing sensation without the negative effects of a caffeine crash or intoxication.” The Gold Light, the flagship brew that is available in canned 4-packs, is bright, crisp and refreshing with a sweet and herbal tone from organic and fair trade Ceylon black tea and the kick and invigoration of their in-house West African ginger ale.
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