The health beverage has already made the leap from health store to cafes – and now it’s on offer in pubs as an alternative to booze
When I was a child, homebrew meant the beer my grandad produced under his stairs. Come Christmas, my father and uncles would congregate there, holding up cloudy beer mugs to the light and nodding appreciatively.
Increasingly, however, home brewers are knocking out kombucha instead – a traditional, non-alcoholic drink made with fermented tea.
Kombucha: can the fermented drink compete with beer at the bar?