Kombucha has always boasted a wee bit of booze, the byproduct of fermentation. Now, breweries and start-ups across the country are turning up the alcohol, creating products as alcohol-loaded as a beer. I take a dive into health-conscious drinking for Wine Enthusiast.
One of my favorite styles of beer is the tart, quenching lamic. It's as sour as all get-out, with a refreshing tang that I can never get enough of. So imagine my surprise when I discovered Lambrucha, the marriage of kombucha and lambic. It's like a wild-yeast royal rumble! The brew is tingly and acidic, yet surprisingly smooth. Envision jazzed-up lemonade with a slight alcohol kick. (Very slight: just 3.5 percent ABV.) Curious? Check out my full review at Food Republic. Drink it up!