Kombucha tea has gone mainstream and is available in grocery store chains. And you would have to drink eight bottles (of kombucha) just to get the buzz of one beer.” It would be like trying to drink vinegar bottle after bottle. You know, this is something that’s fermented. “I don’t know if you’ve tasted kombucha, but it’s not something that you drink bottle after bottle. While they test every batch of kombucha that’s bottled and boxed at High Country Kombucha before shipping, he said the alcohol content can increase if the beverage isn’t refrigerated.īut could someone get drunk off kombucha? Rothbauer admits alcohol can be a result of the fermentation process when the tea, sugar, bacteria and yeast combine. That’s about one-eighth the alcohol content of a light beer. 5% alcohol-by-volume threshold for nonalcoholic beverages.
The Alcohol and Tobacco Tax and Trade Bureau recently sent letters to kombucha producers, including Rothbauer, saying some samples tested above the. Rothbauer said he hopes to quadruple his business in four years if the feds don’t stop its growth. It ship the bottles to stores all over the United States. Rothbauer’s High Country Kombucha factory produces 10,000 cases of kombucha a month, 8,000 bottles per day, in 13 flavors. You can find it in grocery store chains such as Safeway and Kroger. But it’s recently become mainstream, with an estimated $600 million in sales this past year, according to an industry advocacy group. It’s been popular with health food enthusiasts for years. The drink has been around for thousands of years and is believed to have originated in Asia. Rothbauer said the so-called mushroom is actually a combination of yeast and bacteria that creates a powerful probiotic meant to boost immunity and offer other medicinal healing benefits. “That’s why they call it the Manchurian mushroom, but there is no fungal property to it at all,” said Rothbauer, who now owns High Country Kombucha, which is nestled in the Rocky Mountains in Colorado. The so-called mushroom is a combination of yeast and bacteria. It’s marketed as a health drink, a fermented tea with a signature vinegary flavor and a key ingredient in the production that looks like a mysterious giant mushroom. Kombucha isn’t sold as an alcoholic beverage. Some warn that even with low levels of alcohol there are risks to pregnant women and children, or those who are allergic. Yet federal regulators now warn the fermented concoction may not be all good, and say the drink, that’s currently sold on grocery store shelves, available to anyone, might need to be moved to a liquor store. “It did make me feel really good, and I think the probiotics helped me assimilate nutrients and helped me heal,” he said. Rothbauer said he can’t credit kombucha alone for his healing but said it marked a turning point in his recovery. And I think it was about 30 days to about two months I started getting movement in my legs,” Rothbauer said. It’s a recovery he attributes, in part, to what he believes is a healing tea called kombucha. Ed Rothbauer broke his back years ago and was paralyzed from the ribs down.
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