Under the wrong storage conditions, however, researchers say even kombucha that's labelled "non-alcoholic" can become as boozy as beer or cider.
All kombucha is slightly alcoholic because of the fermentation process, but in Canada the drink has to stay below 1.1 per cent alcohol by volume to be sold as a non-alcoholic beverage. In the U.S. it's even lower, at 0.5 per cent. Separate from the BCCDC's study, Brown and her team are researching kombucha production methods to help determine the best ways for makers to avoid accidentally selling what drinkers might call "hard tea."
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