Does Kombucha Have Alcohol? What You Need to Know

Kombucha is famous for being fizzy, tangy, and full of probiotics — but many people still wonder: does kombucha have alcohol? The short answer is yes, but only in trace amounts.

During kombucha fermentation, a small amount of alcohol naturally forms. However, most store-bought kombucha contains less than 0.5% ABV, which makes it legally non-alcoholic kombucha. That’s about the same as a non-alcoholic beer — nowhere near enough to make you feel buzzed.

In this guide, we’ll explain how much alcohol is in kombucha, why it forms, and the differences between kombucha vs hard kombucha. Plus, we’ll cover how to control homemade kombucha alcohol levels when brewing at home.

TL;DR

All kombucha contains trace alcohol due to fermentation.

• Most store-bought kombucha: under 0.5% ABV (non-alcoholic).

• Homemade kombucha: can range from 1–3% ABV if not carefully managed.

• Hard kombucha: intentionally brewed for 4–7% ABV (like a light beer).

Alcohol forms when yeast ferments sugar into ethanol, then bacteria convert most of that alcohol into acids. Time, temperature, and oxygen exposure all influence kombucha ABV.

What Is Kombucha and Why Does It Have Alcohol?

Kombucha is a fermented tea made with brewed tea, sugar, and a SCOBY — a Symbiotic Culture of Bacteria and Yeast.

Here’s what happens during fermentation:

• The yeast in the SCOBY consumes sugar, producing carbon dioxide (bubbles) and ethanol (alcohol).

• The bacteria in the SCOBY then convert most of that alcohol into organic acids, which give kombucha its signature tart flavor.

Because of this natural process, there will always be a small amount of alcohol in kombucha. However, the yeast & bacteria in the kombucha SCOBY naturally self-limit the alcohol content.  

How Much Alcohol Is in Kombucha?

How much alcohol in kombucha styles will vary. Let’s break it down:

• Store-Bought Kombucha:
  The alcohol in store-bought kombucha is regulated to stay under 0.5% ABV, which is the legal threshold for non-alcoholic beverages in the U.S. This ensures it’s safe and consistent for general consumption.

• Homemade Kombucha:
  Alcohol levels can vary, but generally remain somewhere between 0.5–1% ABV.

• Hard Kombucha:
  Specifically brewed to be alcoholic, usually 4–7% ABV. These brews use specialized yeast and fermentation methods similar to beer or cider.

👉 If you’re drinking kombucha for probiotics, stick with the non-alcoholic kind (under 0.5% ABV). If you’re after something stronger, hard kombucha offers a craft beverage experience with the same tangy kick.

What Affects Kombucha Alcohol Levels?

Several factors influence kombucha alcohol content, especially when you’re brewing at home:

1. Oxygen Exposure  
   Kombucha is fermented under aerobic conditions (with oxygen & airflow). More oxygen helps bacteria convert alcohol into acids, keeping the ABV low.  

2. Fermentation Time
   The first few days of fermentation produce the most alcohol. Then, bacteria convert that alcohol into beneficial acids for the remainder of the 1-2 week fermentation. A complete 7-14 day fermentation helps self-limit alcohol content.

3. Fermentation Temperature
   The conversion of alcohol into acid is facilitated by warm fermentation temperatures above ~75ºF. Maintaining a stable temp between 75-85ºF helps yeast & bacteria work together to keep ABV low.

4. Second Fermentation
   After fermentation kombucha is bottled along with fruit, which adds flavor and sugar. This is often referred to as the “second ferment” because yeast in the kombucha will convert sugar into carbon dioxide and alcohol. During this anaerobic fermentation (without oxygen), yeast are prone to producing more alcohol than during aerobic fermentation. A short to moderate second ferment of ~3-5 days is best to keep alcohol content in check and to prevent over carbonation.

5. Yeast Type
   The natural yeast in a kombucha SCOBY (Torulaspora delbrueckii) is different from the yeast used in brewing beer or wine (saccharomyces cerevisiae). Unlike brewers yeast, kombucha yeast can happily coexist with bacteria. In fact, kombucha yeast & bacteria work together to keep alcohol production to a minimum. 

6. Storage Temperature
   After kombucha is carbonated it should be stored in a refrigerator. Cold storage forces yeast and fermentation activity into dormancy. If left at room temperature yeast will continue fermenting any present sugars, which would create dangerous carbonation levels and cause alcohol content to climb. 

Is Kombucha Alcoholic?

Short answer: not really. In the U.S., any beverage with less than 0.5% ABV is classified as non-alcoholic. That’s where most kombucha on store shelves falls.

However, a few key points:

• Pregnant individuals or anyone avoiding alcohol should still be cautious, as trace amounts are present.

• Homemade kombucha can exceed 0.5% ABV if fermentation isn’t monitored.

• Hard kombucha products clearly state their higher ABV and are sold like beer or cider.

Large kombucha brands regularly test, control or even  fermentation to stay within legal limits — something homebrewers need to be more hands-on about.

Kombucha vs. Hard Kombucha

Hard kombucha bridges the gap between wellness and craft beer culture — offering something fermented, fizzy, and flavorful, but intentionally alcoholic.

👉 Craft a Brew’s Kombucha Starter Kit is designed for controlled fermentation, making it easy to enjoy homemade kombucha with probiotic benefits without a high alcohol content.

How to Keep Alcohol Levels Low When Brewing at Home

Want to enjoy your booch without turning it into a cocktail? Here are a few aging tips to help maintain low kombucha ABV:

• Use breathable covers instead of airtight lids. Aerobic fermentation is key.

• Ferment your brew at warm temperatures (75–85°F) to promote bacterial activity that converts alcohol into acids.

•  Don’t cut fermentation short - a complete 7-14 day fermentation provides enough time for bacteria to convert ethanol into acetic acid.

These steps keep your homemade kombucha alcohol levels in check while preserving that signature balance of sweetness and tang.

Final Thoughts: Does Kombucha Have Alcohol?

So, does kombucha have alcohol? Technically, yes — but not enough to worry about.

Most non-alcoholic kombucha falls below 0.5% ABV, thanks to the unique partnership between yeast and bacteria in the SCOBY. Homemade kombucha might reach slightly higher levels if fermentation runs long, while hard kombucha is intentionally brewed to have a noticeable buzz.

Whether you’re brewing for gut health or crafting your own fizzy, flavorful tea at home, kombucha offers a fascinating example of how natural fermentation creates balance — not booze.

👉 Ready to try it yourself? Explore Craft a Brew’s Kombucha Brewing Kits and learn the art of controlled fermentation at home — no hidden alcohol surprises, just perfectly balanced booch.