Alcoholic kombucha is a fermented drink made by adding a culture of yeast and bacteria, known as a SCOBY (symbiotic culture of bacteria and yeast), to sweetened tea. The SCOBY consumes the sugar in the tea, producing alcohol and carbon dioxide as byproducts. As the alcohol content of the kombucha increases, the carbon dioxide creates the characteristic effervescence of the drink.

The alcohol content of alcoholic kombucha can vary depending on factors such as the type of tea used, the fermentation time, and the specific strains of yeast and bacteria in the SCOBY. However, commercially available alcoholic kombucha typically contains around 0.5% to 2% alcohol by volume (ABV).

It is important to note that while the alcohol content of alcoholic kombucha is relatively low, it can still be harmful for individuals who are sensitive to alcohol or who may be in recovery from alcohol addiction. Additionally, some brands of alcoholic kombucha may not be labeled as such, making it important for consumers to check the ABV before consuming.