I have been looking for organic wine and beer alternatives (for health reasons) to take to parties, other than sparkling cider. My friend Kira recently suggested kombucha, which I hadn’t drank in a while, and was amazed to find so many new varieties of kombucha in stores.
- Kombrewcha — kombucha + beer
- Lambrucha — kombucha + lambic
- Reed’s Cabernet Grape Kombucha
- Carpe Diem Kombucha Quince
Has anyone tried the options above? I would like to try these. I found these while researching on DIY kombucha — which J and I made in Austin and are trying to do again. We first started making kombucha from a SCOBY, from my anthropology professor, Dr. Stross. We tossed it into the compost pile when we moved to Siquijor island in 2004. (FYI, kombucha fans: in the SF E. bay now on sale at Whole Foods by case and by bottle. I bought some to drink and also to use as starter.) Enjoy.
Photo credit: Home brew via the Kombucha Shop