Kombucha is carbonated, fermented tea with a tangy taste. How does this happen? Some stuff called Symbiotic Culture of Bacteria and Yeast, which most people just call SCOBY. Kombucha usually ferments for around two weeks with sugar. SCOBY helps bring beneficial bacteria and probiotics which are good news for digestion and immune health.

Hard and regular kombucha are made from the exact same stuff; yeast, bacteria, sugar and tea. The big difference between regular and hard kombucha is how much sugar and yeast is added. Regular kombucha usually ferments one or two times, hard kombucha needs more fermentation. The later fermentation rounds are when the additional sugar and yeast are added to up the ABV and officially make it a hard kombucha.

Hard kombucha may have lower calories and less sugar than other drinks. Because there is less sugar, people tend to feel better drinking hard kombucha over other alcoholic drinks. That said, it’s still an alcoholic drink to be enjoyed in moderation.

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