Non-Alcoholic Fermented Beverages

There are many non-alcoholic fermented beverages around the world. Below, we cover a few of the more popular ones. What all of these have in common is the mixture of sugar with yeast (and sometimes bacteria) that produces carbon dioxide, acids, and a small amount of alcohol (0.5% or less).  

Kombucha

Kombucha is a fermented, slightly fizzy, sweet tea that is made with a combination of tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). After fermentation, it is often blended with complementary fruits, vegetables, and herbs. The SCOBY is a yeast/bacteria hybrid. Kombucha is thought to have originated in China in the late 19th century.

Tepache

Tepache is a fermented, slightly fizzy beverage made from the rind and core of pineapples, sugar, and water. The natural yeast and bacteria on the rind interact with the sugar which sparks fermentation! The natural acidity of the pineapple keeps the drink at a low enough pH where unwanted mold and bacteria cannot survive (4.5 or lower). It can be mixed with complementary herbs and spices. Tepache is a traditional drink of the Nahua people of central-Mexico and is thought to date back to at least the 16th century. 

Ginger Beer

Ginger Beer a fizzy non-alcoholic (can be made alcoholic) drink with a moderate to strong ginger flavor and spice. It is made from a mixture of water, yeast, ginger, sugar, and lemon juice. Ginger beer originated in Yorkshire in England in the mid-18th century. For a time, it was made with a different starter called a Ginger Beer Plant (GBP). Commercially, this is no longer available.