Tipsy from kombucha? BCIT researchers test popular drink

If you’re feeling a buzz off your kombucha, it might be more than just the health kick.

Researchers at BCIT and the B.C. Centre for Disease Control are testing more than 700 samples from around the province of the popular fermented beverage for alcohol levels. The drink, which is a slightly effervescent health drink made with a culture and mixed with tea, typically contains trace amounts of alcohol, but some conditions such as temperature and storage time can result in higher amounts of ethanol.

Researchers say some kombucha samples have shown alcohol amounts similar to beer or cider.

This could have serious implications for alcoholics, pregnant women or people who are drinking kombucha as a healthy alternative to booze, said Dr. Paula Brown, director of BCIT’S Natural Health and Food Products Research Group. Brown said they are testing kombucha from grocery stores, farmers’ markets, retailers and manufacturers to make recommendations on how to best produce and store the product.

Kombucha is marketed and labelled as non-alcoholic because the level of alcohol produced during the fermentation process usually falls below the regulatory threshold. However, the alcohol level in the drink can continue to rise depending on how long it has been sitting in the storage facility.

Brown said the alcohol content depends on how much sugar the brewer puts in and how long they brew it.