In the summer of 2010, kombucha was taken off shelves across the country as it was learned that it contained more than the allowed level of alcohol.
Brewers everywhere scrambled to find ways to address this challenge. Many methods were tried; we tried, too (see our blog). In the end, we realized the important question was not “how can we make a beverage that will fit current regulations?” but “what does kombucha want to be in the world?” We had started making kombucha in 1993 because it meant something, just as it has meant something to people for 2,000 years.
We listened to our hearts and we went back to our old recipe. We spent the necessary resources, got the licenses, and are once again making
kombucha without compromise.
Try it … your body will feel the difference.