Kombucha Back on the Shelves

Here is a much delayed follow-up on the Kombucha Recall!

Earlier this year, there was a Kombucha Recall in many stores. This was not a quality issue, but it was due to the alcohol content of kombucha. For a beverage to be sold as a non-alcoholic beverage, the alcohol content must be under .5%. Because kombucha can reach alcohol levels of around 2-something % due to the fermentation process, many brands of kombucha were taken off of store shelves in June because they did not meet the < .5% alcohol content requirement of a non-alcoholic beverage. I read about one company's reaction to the recall on Kombucha Kamp. Because CEO David Koretz, founder of Vibranz Kombucha, had a background in wine-making and expertise in fermented foods, after the recall they were able to reformulate and get their kombucha back on the shelves in only two weeks!

Although not all of the kombucha companies were able to respond to the recall as quickly, it is good to see that numerous brands of kombucha are back on store shelves again. However, some may notice that the kombucha does not taste quite the same as before. How did the companies get the alcohol content to below .5%? Below are some possibilities of how to reduce the alcohol content of kombucha. Please note that I don't actually know what each company is specifically doing to reduce the alcohol content of their kombucha- they may be doing one, several, or none of the options that I list below.

Before I list the various methods, a reminder about the fermentation process: Kombucha is fermented with a SCOBY, also known as a symbiotic culture of bacteria and yeasts. The yeasts convert the sugars to alcohol and CO2, and the bacteria convert most (but not all) of the alcohol to organic acids, such as acetic acid, and water.

To reduce the alcoholic content of kombucha:

• Pasteurization- this process kills the live cultures in kombucha, so the yeasts can no longer produce alcohol. However, through this method, you are losing the benefits of having live cultures in your beverage. Fortunately, it seems that the brands that produced raw kombucha before the recall have decided to continue to stay raw and unpasteurized.
• Earlier expiration dates- refrigeration slows down the fermentation process significantly, but not completely. If the yeasts are still living while the kombucha is in the fridge, they can continue to produce alcohol. Earlier expiration dates help to ensure that the alcohol content won't reach .5%.
• Altering fermentation methods- this includes numerous methods. For example, as you can see from this chart, the alcohol content varies according to the amount of time the kombucha ferments. By altering the amount of time that you brew your kombucha, you can affect the alcohol content of your brew. However, numerous other factors affect kombucha, its alcoholic content, and its rate of fermentation, including temperature, amount of starter used, which strains of bacteria and yeasts are in your brew, etc.
  
• Favoring the bacteria in your SCOBY- this can also be done using various methods. For example, the sediment that is present at the bottom of your fermentation vessel contains yeasts/dead yeasts cells. By filtering these yeast cells out, you are favoring the bacteria, and not the yeasts, which produce the alcohol.
• Diluting the kombucha with water- not ideal, and I'm not sure if any companies actually do it, but it's another possibility.
  

More methods suggested in this Kombucha Kamp blog post featuring Ed Kasper of Happy Herbalist include (read the post for more details):

• Removal of alcohol (such as in the production of non-alcoholic wines)
  
• Know your yeasts! Select specific yeast strains and exclude the yeasts that contribute to higher alcohol content

In addition, here is a link to a podcast where you can listen to (and read the transcript of) Hannah Krum of Kombucha Kamp talk to GT Dave of GT's Kombucha about his product returning to store shelves. (Please note that this interview was before GT's Kombuchas returned to store shelves). According to this interview, GT Dave says that they were not going to change their kombucha formula nor dilute their beverage. And in this blog post, you can read more about GT's two new kombucha lines: the "Enlightened" line with less than .5% alcohol, and the "Full Strength" kombucha line, which contains over .5% alcohol- even though it may take some time before you see the "full strength" version in your area.

Although most companies have tried to get their kombucha to below .5% alcohol so that they can continue to sell it as a non-alcoholic beverage, two companies are taking a different approach to kombucha, by combining kombucha and beer: Lambrucha and Goose Island's Fleur.

It's really too bad that kombucha had to be taken off of store shelves not because of a quality issue, but because of its alcohol content, which is typically still pretty low at <3%. It's great to see numerous brands of kombucha back on store shelves, but again, the great thing about home-brewing is that you can brew your kombucha to exactly how you enjoy it! If you are interested in beginning to brew kombucha, here are several kombucha brewing recipes to get you started.

Kombucha Drinks Pulled From Whole Foods' Shelves and On Tap

Whole Foods has removed all raw kombucha products from all of their stores. Although it is well known that kombucha contains trace amounts of alcohol, the products were removed due to concerns with slightly elevated alcohol levels because products containing more than .5% alcohol must be labeled with a warning.

Read some articles on the topic:

• Associated Press: Whole Foods removes kombucha drinks from stores
• BevNET.com: Raw Kombucha Products Pulled from Whole Foods' Shelves
• DailyFinance: Whole Foods Pulls Kombucha Teas, Citing Alcohol Content
• Healthy Notes: Kombucha Tea Pulled
• Feed Me Like You Mean It: Whole Foods Stops Selling Real Kombucha

Although kombucha can reach alcohol levels of 2-something %, producing kombucha with less than .5% alcohol is possible. For example, Katalyst Kombucha produces a raw, unpasteurized product with < .5% alcohol content. (Unfortunately, their products have been removed from Whole Foods' shelves for the time being as well). Here is a short discussion thread, Why does my kombucha have high alcohol content?!

Luckily, this recent action does not affect those who home-brew kombucha. And for those of you who don't brew your own, now is the perfect opportunity to start!

There are still plenty of places to purchase kombucha around Boston, MA. Check out my Google map on where to purchase kombucha around the Boston area.

It will be interesting to see what happens, and hopefully things will turn out alright. Stay tuned for updates!

Kombucha in the News

Kombucha has been receiving quite a lot of press lately:

• 4/1/2010, The Huffington Post: Kombucha and Kefirs: Hype or Healthy?
  
• 3/24/2010, the New York Times: Kombucha Tea Attracts a Following and Doubters
• 3/4/2010, Serious Eats: Kombucha: The Acquired Taste for Funky-Tasting Fermented Tea

In addition, this article by the Weston A. Price Foundation published in Oct. 2009 is quite comprehensive: Continuous Brewing: Tastier, Easier, and Superior Kombucha.

Celestial Seasonings Launches Their Own Kombucha Line

In December, I addressed the launch of Honest Kombucha by Honest Tea in my post Kombucha's Going Mainstream.

Now, Celestial Seasonings is launching their own kombucha line.

Sequence of events:

• Celestial Seasonings is a brand of The Hain Celestial Group
• Last October, Hain Celestial Group Acquired Infinitea Kombucha. Infinitea Kombucha was an independent kombucha company begun by Nicole Gervace in 2005 in Boulder, Colorado.
  
• This month, The Hain Celestial Group announced that Celestial Seasonings is launching their own kombucha line that will be available in Whole Foods Market and other natural food stores beginning in April.

Celestial Seasonsings is definitely focusing on the functional food aspect of kombucha. Their kombucha will be available in five varieties:

• Digestion: Meyer Lemon Ginger
  
• Antioxidant: Superfruit
  
• Metabolism: Berry Guava
  
• Energy: Pomelo Citrus
  
• Super Green: Tropical Blend

For more information on Celestial Seasonings' launch of their kombucha line, read the press release.

To me it is always sad to see an independent and successful company get sold to a large conglomerate. Read this 2008 article about the founder of Infinitea Kombucha, Nicole Gervace of Infinitea Kombucha on being a Successful Entrepreneur. Infinitea Kombucha even used to sell at the Boulder Country Farmers Market in Colorado.

Expect more comments about Celestial Seasonings Kombucha once I see it in stores.

Kombucha's Going Mainstream

So I will start off with some good news that I feel that I really should have mentioned long ago- Whole Foods Brighton is now carrying Katalyst Kombucha! Typically I only find GT's brand at Whole Foods stores, so I am very excited about this new (and local) addition!

However, this is not the only recent addition to Whole Foods stores. I had heard the rumors, but was nevertheless still surprised when I found Honest Tea's Honest Kombucha at Whole Foods at the Charles River Plaza.

Yes, Honest Tea has joined the kombucha craze, and is selling three varieties of kombucha at Whole Foods stores: peach mango, berry hibiscus, and lemon ginger.













Don't worry, these bottles are glass, and not plastic.

Even though I brew my own kombucha, of course I had to try a bottle, which cost $3.49 each. I went for the lemon ginger, because I can never miss an opportunity to add more ginger to my life. My opinion: it was too sweet, lacked the vinegar-like taste of traditional kombucha, and was not very fizzy. An 8 oz. serving of Honest Kombucha has 7 g of sugar, compared to GT's 2-4 g sugar or Katalyst's 6 g of sugar per 8 oz. serving. The absent vinegar taste may be missed by some homebrewers, but this could also be a quality to convert that tentative friend. Fizziness is a matter of personal preference, and may be related to the fact that the bottle was not filled up to the top?.

While it's great that Honest Tea's introduction of Honest Kombucha will increase awareness about this drink, I still love the freshness of Katalyst Kombucha and how the taste is reminiscent of a homebrew. And as a local foodie, I am all for my local, independently owned companies. Ideally, though, homebrewing is the way to go for me. It's easy, inexpensive, and fun, gives you a much fresher and sometimes more healthful product, and allows you to tweak your kombucha to however you like it!

Honest Tea is 40% owned by Coca-Cola, and Coca-Cola is expected to buy the other 60% by the end of 2010.

However, Coca-Cola isn't the only large company that has joined the kombucha market.

• Kombucha Wonder Drink is owned by Tazo (launched in 2003)
• Carpe Diem Kombucha was launched in 2007 by Red Bull
• Celestial Seasonings acquired infinitea kombucha this past year

What makes Honest Tea's launch bigger than some of the others is its introduction into Whole Foods, which has a large consumer base and more than 270 stores in North America and the U.K. Typically, I only see GT's at Whole Foods stores, and find other kombucha brands in small health-food stores, co-ops, and the like. Nevertheless, there is yet another fun kombucha addition possibly coming to a Whole Foods store near you: it's said that Townshend Tea's Brew Dr. Kombucha will be available on tap at select Whole Foods stores!

And speaking of kombucha on tap, thanks to the Boston Localvores for informing us that kombucha is also sold on tap at the Concord Food Coop in New Hampshire. Concord Food Coop, here I come!

Enjoy the holidays everyone!

Sources of information (and recommended articles):
Forbes: Kombucha: Can This 'Cure-All' Help Boost Beverage Sales?
World Tea News: Kombucha Not Just for Hippies, but Is It for You?