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Disspelling Kombucha Myths

Despite the rapid rise in the popularity of kombucha over the past few years, there are still plenty of myths that exist about this ancient drink of mysterious origins. So, we’re here to impart some of our brewing wisdom and dispel some of the false claims and misconceptions that many people may have about kombucha.

 

Myth: Kombucha is made using mushrooms/fungi

Truth: Kombucha is created using a symbiotic culture of bacteria and yeast (SCOBY). The misconception that kombucha is made using mushrooms is due to SCOBY resembling the colour and shape similar to that of a mushroom cap.

 

Myth: Kombucha should only be consumed in small amounts

Truth: Listen to your gut! Experiment with different amounts of kombucha by incorporating it into your daily diet. If you experience any side effects or have doubts about how it’s affecting your gut health, we recommend consulting your GP or dietitian.

 

Myth: Drinking home-brewed kombucha can be fatal

Truth: Kombucha has been consumed for thousands of years, long before the rise of big companies that produce the drink in massive quantities. As long as you follow the instructions that come with your DIY kit, your kombucha will be perfectly safe to drink.

 

Myth: You need a SCOBY in order to make your own kombucha

Truth: Home-brewed kombucha can be made with only a small amount of kombucha from a previous batch. The kombucha contains traces of the culture that will ferment and by the end of your first successful brew, a brand new SCOBY will have grown on top of the tea.

 

Myth: Kombucha is an alcoholic beverage

Truth: As kombucha is a product of natural fermentation, a very small amount of alcohol is produced throughout the brewing process. However, Kommunity Brew can ensure that all of our kombucha contains less than 0.5% alcohol. This is the Australian standard for non-alcoholic beverages and is safe to drink for those under the age of 18. It must be noted that home-brewed kombucha can contain varying levels of alcohol depending on how long it has been left to ferment, so we advise brewers to use their own discretion when serving their kombucha to others.