Kombucha Benefits Explained

Unveiling the Power of Kombucha An Exhaustive Guide to Its Benefits

Kombucha, a fermented tea beverage with a history stretching back over two thousand years, has surged in popularity in recent decades, moving from the fringes of health food stores to mainstream refrigerators. Often hailed as a panacea, its proponents attribute a wide array of health benefits to this fizzy, tangy drink. But beyond the hype, what does the science say? This exhaustive article dives deep into the known and potential benefits of kombucha, explaining the mechanisms, exploring the evidence, and offering unique insights into this ancient brew.

Understanding Kombucha More Than Just a Fermented Tea

To truly grasp kombucha’s potential benefits, we must first understand what it is and how it’s made. Kombucha is essentially sweetened tea (typically black or green) that has been fermented by a symbiotic culture of bacteria and yeast, commonly known as a SCOBY or “mother.” This gelatinous, pancake-like structure houses the microorganisms responsible for the transformation. During fermentation, the yeasts consume the sugar, converting it into alcohol. The bacteria then consume the alcohol, converting it into acetic acid (the primary component of vinegar) and other organic acids like gluconic and glucuronic acid. The bacteria also consume some of the residual sugar. This complex biochemical process results in the characteristic tangy flavor, slight fizziness (from carbon dioxide produced), and the unique composition of the finished beverage. The final product contains a diverse mix of components

• Probiotics: Living bacteria and yeasts beneficial for gut health. The specific strains vary widely depending on the SCOBY, brewing conditions, and tea used, but common ones include Acetobacter (acetic acid bacteria), Lactobacillus (lactic acid bacteria), and various yeasts like Saccharomyces boulardii.
• Organic Acids: Acetic acid, gluconic acid, glucuronic acid, lactic acid, and others. These contribute to the flavor and are linked to potential health effects.
• Antioxidants: Primarily polyphenols from the original tea (catechins from green tea, theaflavins and thearubigins from black tea).
• Vitamins: B vitamins (B1, B2, B3, B6, B9/folate, B12 - though B12 is debated and often not reliably present in significant amounts) and sometimes Vitamin C, produced by the microorganisms.
• Enzymes: Various enzymes are produced during fermentation.
• Small amounts of sugar and alcohol: Residual from the fermentation process. It’s this complex matrix of bioactive compounds, particularly the probiotics, organic acids, and antioxidants, that forms the basis for the claimed health benefits.

The Gut-Brain Axis & Kombucha Unlocking Digestive Wellness

One of the most widely promoted benefits of kombucha is its positive impact on gut health, primarily attributed to its probiotic content. The human gut is home to trillions of microorganisms – the gut microbiome – which play a crucial role in digestion, nutrient absorption, immune function, and even mood and mental health via the gut-brain axis. Probiotics Explained: Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. In kombucha, these are primarily the bacteria and yeasts from the SCOBY that survive the acidic environment and are present in the finished drink. How Kombucha May Benefit Gut Health:

1. Balancing the Microbiome: Introducing beneficial bacteria and yeasts can help restore balance to a dysbiotic (unbalanced) gut, potentially outcompeting harmful pathogens. A balanced microbiome is essential for efficient digestion and overall health.
2. Aiding Digestion: Some of the enzymes and organic acids in kombucha may assist in breaking down food. The probiotics themselves can contribute to the production of short-chain fatty acids (SCFAs) like butyrate, which nourish colon cells and have systemic health benefits.
3. Potential Relief for Digestive Issues: While research is ongoing and often based on anecdotal evidence or studies on specific probiotic strains (not necessarily those in kombucha), a balanced gut microbiome is associated with reduced symptoms of common digestive complaints like bloating, gas, constipation, and potentially even inflammatory bowel diseases (IBD) or Irritable Bowel Syndrome (IBS).
4. Supporting the Gut-Brain Axis: A healthy gut communicates with the brain. By improving gut health, kombucha may indirectly influence mood, stress levels, and cognitive function, though this area requires much more dedicated research. Unique Insight Probiotic Survivability: A key factor in probiotic effectiveness is their ability to survive the harsh, acidic environment of the stomach and reach the intestines alive. Kombucha itself is acidic, which might offer some protection to the probiotics compared to other delivery methods. However, the specific strains in kombucha and their resilience vary greatly. Not all bacteria or yeasts in the SCOBY necessarily survive the journey through the digestive tract in sufficient numbers to colonize the gut effectively, a challenge faced by all probiotic delivery systems. The sheer diversity potentially present in raw kombucha is often highlighted as an advantage over single-strain supplements. While the probiotic count and diversity in commercial kombucha can vary significantly between brands and even batches, and home-brewed kombucha carries risks of contamination, the potential to introduce beneficial microbes makes it a compelling candidate for supporting digestive wellness as part of a balanced diet.

Kombucha’s Antioxidant Powerhouse Fighting Free Radicals

Kombucha inherits potent antioxidant properties primarily from the tea it’s brewed with, especially if green tea is used. Antioxidants are compounds that help protect the body’s cells from damage caused by free radicals, unstable molecules produced during normal metabolic processes or in response to environmental stressors like pollution, smoke, and UV radiation. Antioxidants Explained: Free radical damage, known as oxidative stress, is implicated in the development of various chronic diseases, including heart disease, cancer, and neurodegenerative disorders, as well as contributing to aging. Antioxidants neutralize free radicals, thus mitigating this damage. Key Antioxidants in Kombucha:

1. Tea Polyphenols: Green tea is rich in catechins, particularly epigallocatechin gallate (EGCG), a powerful antioxidant. Black tea contains theaflavins and thearubigins, formed during the oxidation process, which also possess antioxidant activity. Kombucha fermentation can potentially alter the structure or concentration of these polyphenols, sometimes enhancing their bioavailability.
2. Other Compounds: While less studied in this context, other compounds produced during fermentation might also have antioxidant effects. Benefits Linked to Antioxidants:

• Reduced Oxidative Stress: By scavenging free radicals, kombucha’s antioxidants can help protect cells and tissues from damage.
• Potential Chronic Disease Prevention: A diet rich in antioxidants is associated with a lower risk of many chronic diseases. While kombucha alone isn’t a magic bullet, its antioxidant contribution can be part of a protective dietary pattern.
• Anti-inflammatory Effects: Oxidative stress and inflammation are closely linked. By reducing oxidative damage, antioxidants can also exert anti-inflammatory effects throughout the body. Deeper Dive Fermentation’s Impact: Interestingly, studies have shown that the fermentation process itself can sometimes increase the antioxidant activity of the tea. The microorganisms may produce new antioxidant compounds or modify existing ones in a way that makes them more effective or easily absorbed by the body. The type of tea used significantly influences the antioxidant profile; kombucha made with green tea typically has different and often higher levels of specific catechins compared to black tea kombucha.

Detoxification Support Can Kombucha Cleanse Your Body?

The idea of “detoxing” is popular, and kombucha is often marketed with claims of aiding the body’s detoxification processes. While the body has sophisticated natural detoxification systems (primarily the liver and kidneys), some components of kombucha may theoretically offer support, though the strong “cleanse” claims are often overstated. The Role of Organic Acids: Kombucha contains several organic acids, notably gluconic acid and glucuronic acid.

• Glucuronic Acid: This compound is central to the liver’s Phase II detoxification pathway, where it conjugates with toxins (like bilirubin, hormones, and certain drugs or environmental chemicals) to make them more water-soluble and easier to excrete via the kidneys. The theory is that consuming glucuronic acid in kombucha could support this natural process. Critical Perspective: While glucuronic acid is present in kombucha, the amount varies, and the body produces its own glucuronic acid. There is limited direct evidence in humans showing that consuming kombucha significantly enhances liver detoxification function beyond what a healthy body already does. Animal studies have sometimes shown protective effects on the liver from toxins, but these results don’t always translate to humans. Framing Detoxification: It’s more accurate to view kombucha not as a powerful “detoxifier” that removes toxins the body can’t handle, but potentially as a beverage that supports overall metabolic health and liver function through its antioxidant content, hydration, and potentially the mild effects of its organic acids. Replacing sugary drinks with kombucha can also reduce the intake of substances that might burden the liver.

Immune System Boost How Kombucha Might Help

A robust immune system is vital for fighting off infections and maintaining health. Kombucha’s potential to bolster immunity is linked to its influence on gut health, its antioxidant content, and potentially its vitamin profile. The Gut-Immune Connection: The majority of the body’s immune cells reside in the gut-associated lymphoid tissue (GALT). A healthy gut microbiome plays a critical role in training and regulating the immune system.

• Modulating Immune Response: Probiotics in kombucha can interact with immune cells in the gut lining, influencing the production of antibodies (like IgA) and modulating inflammatory responses. A balanced gut can help the immune system distinguish between pathogens and harmless substances, potentially reducing inappropriate inflammatory reactions.
• Barrier Function: A healthy gut lining acts as a barrier against pathogens and toxins entering the bloodstream. Probiotics can help maintain the integrity of this barrier (“leaky gut”). Antioxidants and Immunity: By reducing oxidative stress, antioxidants protect immune cells from damage and help them function effectively. Chronic oxidative stress can impair immune responses. Vitamins: Kombucha can contain B vitamins and Vitamin C, which are essential cofactors for various immune cell functions. However, the levels of these vitamins can be highly variable. Deeper Dive Specific Immune Pathways: Research suggests that compounds in kombucha might influence specific immune signaling pathways. For instance, acetic acid has shown antimicrobial properties in laboratory settings, potentially inhibiting the growth of some undesirable bacteria. While drinking kombucha won’t sterilize your gut, its components contribute to the overall microbial environment. It’s important to note that while the links between gut health, antioxidants, and immunity are well-established, direct human studies specifically demonstrating a significant immune-boosting effect from drinking kombucha are still limited. The benefit is likely indirect, mediated through its impact on the gut microbiome and systemic oxidative stress.

Metabolism and Weight Management Does Kombucha Play a Role?

Kombucha is often discussed in the context of metabolism and weight management. While it’s not a magic weight-loss drink, certain components and its nature as a beverage choice can be supportive within a healthy lifestyle. Potential Influence of Acetic Acid: Acetic acid, the main component of vinegar, is present in significant amounts in kombucha. Research on apple cider vinegar (which is primarily acetic acid) has suggested potential benefits for metabolism, including

• Improved Insulin Sensitivity: Some studies indicate acetic acid may help improve insulin sensitivity, which is crucial for regulating blood sugar levels and can be beneficial for weight management and type 2 diabetes prevention.
• Reduced Blood Sugar Spikes: Consuming acetic acid with a meal may help blunt post-meal blood sugar and insulin spikes.
• Potential Modest Effects on Satiety and Fat Metabolism: Animal studies and limited human research suggest acetic acid might influence genes involved in fat metabolism or slightly increase feelings of fullness, potentially leading to reduced calorie intake. Important Caveats:
• Sugar Content: Many commercial kombuchas contain significant amounts of added sugar to make them palatable, especially flavored varieties. High sugar intake counteracts any potential metabolic benefits and contributes to calorie intake, hindering weight loss. Choosing low-sugar or unsweetened varieties is crucial if using kombucha for metabolic health or weight management.
• Research Translation: Much of the research on acetic acid’s metabolic effects comes from studies using specific doses of apple cider vinegar, not necessarily the amounts or form found in kombucha. Kombucha as a Beverage Choice: For many, kombucha serves as a healthier alternative to sugary sodas, juices, or other sweetened beverages. By replacing these calorie-dense drinks with lower-sugar kombucha, individuals can reduce their overall calorie and sugar intake, which is a fundamental aspect of weight management. The hydration provided by kombucha is also beneficial for overall health and metabolism. Framing kombucha as a supportive beverage rather than a primary weight-loss tool is essential. Its potential metabolic benefits are modest and dependent on choosing the right product and integrating it into a balanced diet and exercise routine.

Energy Levels & Mood Enhancement The Kombucha Connection

Fans of kombucha often report feeling more energetic and experiencing improved mood after drinking it. Several factors might contribute to these perceived benefits, though the effects are likely subtle and variable. B Vitamins for Energy: Kombucha can contain various B vitamins (B1, B2, B3, B6, folate), produced by the fermenting microorganisms. B vitamins are essential cofactors in the body’s energy production pathways, helping convert food into usable energy. While the levels in kombucha can vary and might not be sufficient to correct a significant deficiency, they could contribute to overall energy metabolism. Mild Caffeine Content: Since kombucha is brewed from tea, it contains some caffeine. The amount is significantly less than in a cup of coffee or tea, but it can provide a mild stimulating effect that contributes to feelings of increased energy and alertness for some individuals. Gut-Brain Axis and Mood: As discussed earlier, the gut microbiome influences the production of neurotransmitters (like serotonin, much of which is produced in the gut) and affects brain function via the gut-brain axis. By potentially improving gut health, kombucha could indirectly have a positive impact on mood regulation, reducing anxiety or symptoms of depression in some individuals. Hydration: Dehydration can lead to fatigue and irritability. Drinking kombucha contributes to fluid intake, supporting overall hydration and potentially boosting energy levels and mood simply by keeping the body properly hydrated. Placebo Effect: It’s also worth acknowledging the potential for a placebo effect. Adopting a healthy habit like drinking kombucha can make people feel better psychologically, contributing to perceived improvements in energy and mood. While kombucha isn’t a guaranteed fix for fatigue or mood issues, its combination of B vitamins, mild caffeine, gut-health support, and hydration could collectively contribute to a subtle lift in energy and mood for some individuals.

Heart Health Implications Exploring Kombucha’s Potential

Emerging research, primarily from animal studies, suggests that kombucha might offer some benefits for cardiovascular health. These potential effects are largely linked to its antioxidant content and the possible influence of acetic acid. Antioxidants and Oxidative Stress: Oxidative stress is a significant contributor to the development of atherosclerosis (hardening of the arteries), a key risk factor for heart disease. By providing antioxidants, kombucha can help protect LDL (“bad”) cholesterol from oxidation, a process that makes it more likely to form plaque in arteries. Potential Effects on Cholesterol and Blood Pressure: Some animal studies have indicated that kombucha consumption might help lower levels of LDL cholesterol and triglycerides while increasing HDL (“good”) cholesterol. Similarly, there’s limited research suggesting it might help manage blood pressure. These effects are sometimes attributed to the organic acids, particularly acetic acid, based on parallels drawn from apple cider vinegar research. Crucial Limitation: It is vital to emphasize that human research specifically investigating the impact of kombucha consumption on cardiovascular risk factors like cholesterol levels, blood pressure, or incidence of heart disease is very limited. The findings from animal studies do not always translate to humans. While the antioxidant content is a plausible mechanism for cardiovascular benefit, and the potential effects of acetic acid are intriguing, more robust human clinical trials are needed to confirm any direct benefits of kombucha on heart health. As with other benefits, consuming kombucha as a replacement for less healthy beverages (like sugary drinks) can indirectly benefit heart health by reducing overall sugar intake.

Joint Health & Anti-Inflammatory Effects Is There a Link?

Some historical claims about kombucha point towards benefits for joint health, particularly related to conditions like arthritis. This claim is often linked to glucuronic acid, but the scientific evidence is weak and largely theoretical. The Glucuronic Acid Hypothesis: Glucuronic acid is a precursor molecule used by the body to synthesize glycosaminoglycans (GAGs), which are key components of connective tissues, including cartilage and synovial fluid found in joints. The theory is that consuming glucuronic acid in kombucha could provide the building blocks for these joint tissues, potentially supporting their health or repair. Scientific Scrutiny: This hypothesis is highly speculative. While glucuronic acid is present in kombucha, the body produces its own, and there is no strong evidence that consuming it in kombucha directly enhances GAG synthesis in joints or improves arthritis symptoms in humans. The body’s metabolic pathways are complex, and simply consuming a precursor doesn’t guarantee its incorporation into specific tissues like cartilage. Indirect Anti-Inflammatory Effects: A more plausible link between kombucha and joint health comes from its general anti-inflammatory potential.

• Gut-Inflammation Link: A healthy gut microbiome can reduce systemic inflammation, which is a major driver of inflammatory arthritis conditions like rheumatoid arthritis. By supporting gut health, kombucha might indirectly help reduce inflammation throughout the body, potentially easing joint symptoms for some individuals.
• Antioxidants: The antioxidants in kombucha combat oxidative stress, which contributes to inflammation in joints. Conclusion on Joint Health: While kombucha might offer some indirect anti-inflammatory benefits through its effects on gut health and oxidative stress, the specific claim that it directly improves joint tissue health via glucuronic acid is not well-supported by scientific evidence. It should not be considered a treatment for arthritis or other joint conditions.

Skin Health Benefits Inside-Out Radiance

The health of our skin is often a reflection of our internal health. Kombucha’s potential benefits for skin health are primarily linked to its impact on the gut, its antioxidant content, and hydration. The Gut-Skin Axis: There is growing recognition of the “gut-skin axis,” a bidirectional communication pathway between the gut and the skin. Gut dysbiosis (imbalance) and inflammation in the gut can manifest as skin issues, including acne, eczema, psoriasis, and rosacea. By promoting a healthy gut microbiome and potentially reducing systemic inflammation, kombucha could help improve certain inflammatory skin conditions from the inside out. Antioxidant Protection: Antioxidants in kombucha help protect skin cells from oxidative damage caused by UV radiation, pollution, and other environmental factors. This protection can help maintain skin elasticity, reduce premature aging (wrinkles, fine lines), and contribute to a healthier complexion. Hydration: Proper hydration is essential for maintaining skin elasticity, plumpness, and a healthy barrier function. Drinking kombucha contributes to daily fluid intake. Potential for Topical Use: While not a benefit of drinking it, the acidity and some components of kombucha have led some people to experiment with using it topically as a toner. However, this carries risks (skin irritation, bacterial contamination) and is not scientifically validated. Drinking kombucha, as part of a healthy diet and lifestyle, might contribute to clearer, healthier skin by addressing underlying issues like gut imbalance and systemic inflammation, and providing antioxidant protection.

Important Considerations & Potential Side Effects of Kombucha

While kombucha offers many potential benefits, it’s crucial to approach its consumption with awareness of potential downsides and considerations.

1. Sugar Content: This is a major variable. Many commercial kombuchas, especially flavored ones, can be high in added sugar to offset the tartness. High sugar intake is detrimental to health and counteracts many potential benefits. Always read labels and choose lower-sugar options if possible.
2. Acidity and Dental Health: Kombucha is naturally acidic (due to acetic acid and other organic acids). Frequent consumption of acidic beverages can erode tooth enamel, increasing the risk of cavities and sensitivity. Rinsing your mouth with water after drinking kombucha can help mitigate this risk.
3. Alcohol Content: As a fermented beverage, kombucha contains a small amount of alcohol. Commercial kombucha in most regions must contain less than 0.5% alcohol by volume to be sold as a non-alcoholic beverage. However, home-brewed kombucha can have higher alcohol levels, sometimes exceeding this limit, depending on the fermentation time and conditions. This is a consideration for pregnant or nursing women, children, individuals with alcohol dependency issues, or those taking medications that interact with alcohol.
4. Risk of Contamination (Home Brewing): Home brewing kombucha carries a risk of contamination by harmful bacteria or molds if not done under sterile conditions. This can lead to serious health issues. Commercial producers follow strict hygiene standards.
5. Variability: The exact composition of kombucha (probiotic strains and count, vitamin levels, organic acid concentrations) varies significantly between brands, flavors, batches, and especially between home brews. This makes it difficult to predict the exact health effects.
6. Pasteurization: Some commercial kombuchas are pasteurized to extend shelf life and ensure safety. Pasteurization kills the live probiotics and beneficial yeasts, eliminating a key potential benefit. If seeking probiotic benefits, look for “raw” or “unpasteurized” kombucha, which requires refrigeration.
7. Potential Digestive Upset: For individuals new to kombucha or those with sensitive digestive systems, starting with large amounts can cause gas, bloating, or digestive discomfort due to the introduction of new bacteria and yeasts. It’s best to start with a small serving (e.g, 4-8 ounces) and gradually increase.
8. Who Should Be Cautious: Individuals who are pregnant or breastfeeding, immunocompromised (e.g, due to illness, chemotherapy, or organ transplant), or those with pre-existing health conditions (like diabetes, kidney disease, or liver disease) should consult their healthcare provider before consuming kombucha, particularly home-brewed varieties which carry higher risks.

Navigating the Research Landscape What Science Says

While the traditional use and anecdotal evidence for kombucha are extensive, the scientific investigation into its health benefits is still relatively young and evolving. Current State of Research:

• Mostly Preliminary: A significant portion of the research on kombucha’s health effects has been conducted in vitro (test tube studies) or on animals (primarily rats). These studies can identify potential mechanisms and effects but do not prove that the same benefits will occur in humans.
• Limited Human Studies: There are a growing number of human studies, but they are often small, short-term, or focus on specific biomarkers rather than clinical outcomes. Rigorous, large-scale, placebo-controlled clinical trials, considered the gold standard in medical research, are still limited for many claimed benefits.
• Variability Challenge: The inconsistent composition of kombucha makes it challenging to design standardized studies and compare results across different research projects.
• Focus Areas: Research has most consistently explored the effects of kombucha (or its components) on antioxidant status, liver function (in animals), and to some extent, metabolic markers. The research on its direct impact on the human gut microbiome and immune system, while promising, is still developing. Distinguishing Evidence Levels: It’s crucial for consumers to distinguish between
• Established Benefits: Health effects proven through multiple robust human clinical trials (e.g, the effect of fiber on bowel regularity). Kombucha has few benefits that meet this high standard specifically attributed to the drink itself rather than its components (like tea polyphenols).
• Promising or Potential Benefits: Effects observed in preliminary human studies, animal research, or supported by plausible biological mechanisms, but requiring more research. Many of kombucha’s claimed benefits fall into this category (e.g, gut microbiome modulation, metabolic support).
• Theoretical or Anecdotal Benefits: Claims based on the presence of certain compounds (like glucuronic acid for joints) or personal experiences, but lacking scientific evidence. As research continues, our understanding of kombucha’s true impact on human health will become clearer. For now, many benefits are best described as “potential” or “likely indirect.”

Choosing and Consuming Kombucha Wisely

If you choose to incorporate kombucha into your diet, doing so mindfully can help you maximize potential benefits and minimize risks.

1. Read the Label: Pay close attention to sugar content. Aim for brands with lower sugar per serving (ideally less than 5-8 grams per 8oz serving). Check the ingredients list for added juices or flavorings that might increase sugar.
2. Look for “Raw” or “Unpasteurized”: If your primary goal is probiotic intake, choose kombucha that is labeled as raw or unpasteurized and requires refrigeration.
3. Consider the Tea Base: Kombucha made with green tea may offer different antioxidant profiles than that made with black tea. Experiment to see which you prefer.
4. Start Slowly: If you’re new to fermented foods or drinks, begin with a small amount (e.g, 4-6 ounces per day) to allow your digestive system to adjust. Gradually increase if desired and tolerated.
5. Mind Your Portion Size: While healthier than soda, kombucha still contains calories and sugar. Moderation is key, especially if you’re managing calorie intake.
6. Don’t Rely on It as a Cure-All: Kombucha is a beverage, not a medicine. It should complement, not replace, a balanced diet rich in whole foods, regular exercise, adequate sleep, and professional medical care when needed.
7. Be Cautious with Home Brewing: While rewarding, home brewing requires strict attention to hygiene to avoid contamination with harmful pathogens. Educate yourself thoroughly on safe brewing practices if you choose this route.

Conclusion Integrating Kombucha into a Healthy Lifestyle

Kombucha is a fascinating, ancient beverage with a complex composition resulting from the fermentation of sweetened tea by a unique symbiotic culture. Its growing popularity is fueled by numerous health claims, many of which are plausible and supported by preliminary research or the known benefits of its components (probiotics, organic acids, antioxidants). The most well-supported potential benefits revolve around gut health, thanks to its live probiotic content, which can help balance the microbiome and support digestive function. Its rich antioxidant profile, inherited from tea and potentially enhanced by fermentation, offers protection against cellular damage and inflammation, contributing to overall wellness and potentially reducing the risk of chronic diseases. Other potential benefits, such as supporting detoxification, boosting immunity, aiding metabolism and weight management, enhancing energy and mood, and benefiting heart and skin health, are areas of ongoing research and often rely on indirect mechanisms or preliminary evidence. Claims regarding direct benefits for joint health are less scientifically supported. It is crucial to consume kombucha mindfully, being aware of its sugar content, acidity, and variability. Choosing low-sugar, raw varieties and consuming in moderation as part of a balanced diet are key. While not a miracle cure, kombucha can be a delicious and potentially beneficial addition to a healthy lifestyle, offering a unique blend of probiotics, antioxidants, and organic acids that may contribute to improved digestive wellness, enhanced immunity, and overall vitality. As scientific research continues to catch up with centuries of tradition, we will undoubtedly gain an even deeper understanding of this intriguing fermented brew.