There’s something new on tap, though it’s been around for two thousand years. Kombucha, a fizzy, fermented tea drink purported to have healing properties, is steadily rising in mainstream popularity, finding success with commercial kombucha brewers, home brewers, and bartenders alike.
Made by fermenting tea and sugar with a culture of bacteria and yeast, kombucha is effervescent and potent, its deep, almost musty flavor lightened by a rush of friendly little bubbles. First-time drinkers soon become kombucha groupies.
Once associated with only the dippiest of hippies, kombucha and other fermented foods have earned the respect of the health-conscious community. Kombucha is thought to detoxify the body, improving digestive and immune systems, and Psychology Todayreported that fermented foods may even be the next Prozac, easing stress and depression.
Although such positive claims lack solid scientific proof, kombucha devotees stand behind it as a miracle cure. Jeff Weaber, founder of Vermont kombucha brewery Aqua Vitea with his wife, Katina Martin (a naturopathic physician), shared this anecdote in an email: “During an in-store demo, a person returned after 15 minuets of trying our ginger kombucha for the first time to report that a stomachache she had been dealing with for three days was now gone.”