The term "kombucha" generally refers to a fermented beverage produced from a mixture of steeped tea and sugar, combined with a culture of yeast strains and bacteria. Some kombucha products also have fruit juice or other flavors added during production. The combination of sugar and yeast triggers fermentation, which may produce a kombucha with an alcohol content of 0.5% or more alcohol by volume.
Does TTB Regulate Kombucha?
Under federal law, if the alcohol content of kombucha is 0.5% or more alcohol by volume, at any time during production, when bottled, or at any time after bottling, the kombucha is an alcohol beverage and is subject to TTB regulations.
Kombucha is AT OR ABOVE 0.5% alcohol by volume at any time
Kombucha is NEVER at or above 0.5% alcohol by volume during production, at time of bottling, or after bottling
The following general requirements apply to any kombucha that contains 0.5% or more alcohol by volume:
- It must be produced on a premises qualified by TTB under the Internal Revenue Code of 1986, as amended (IRC) (see K16);
- It must comply with the applicable labeling, formula, and tax requirements of the IRC (see K12, K14, and K15); and
- The container must bear the health warning statement required by the Alcoholic Beverage Labeling Act of 1988 (ABLA) (see K11).
If a kombucha is classified as a malt beverage (as defined by the Federal Alcohol Administration Act (FAA Act)), it is also subject to the FAA Act permit, labeling, and advertising requirements (see K13 for more information). For information about testing methods to measure the alcohol content of kombucha, please see K17-20 in our Kombucha Information and Resources section.
The following frequently asked questions about kombucha are listed by topic to provide additional guidance for the public and for producers and distributors of kombucha.
TTB G 2010-3A
September 18, 2015