Kombucha, an effervescent fermented tea, is popular for its tangy flavor and purported health benefits. Many people report a distinct feeling of euphoria, lightheadedness, or a mild “buzz” after drinking it, similar to the initial stages of intoxication. This experience stems from the drink’s fermentation byproducts, the conditions under which it was made, and individual physiological responses. Understanding the components created during fermentation explains why this beverage sometimes produces a sensation that mimics being drunk.
Alcohol Production During Fermentation
The feeling of intoxication begins with the chemistry of the kombucha brewing process. Kombucha is made by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY). The yeast consumes the sugar and converts it into ethanol (alcohol) and carbon dioxide.
This initial alcohol is then consumed by the bacteria in the SCOBY, which oxidizes the ethanol into various organic acids, primarily acetic acid. Acetic acid gives kombucha its characteristic vinegary flavor. This continuous conversion means that most commercial kombucha retains only a trace amount of alcohol. To be legally sold as a non-alcoholic beverage, the finished product must contain less than 0.5% alcohol by volume (ABV).
The low alcohol content in commercial products is tightly controlled by manufacturers who employ specific techniques, such as limiting fermentation time or using specific yeast strains. Even at this low baseline, sensitive individuals may detect the effects of trace ethanol. However, the feeling of being “drunk” often suggests the ABV is higher than the standard or that other factors are at play.
Variables That Increase Alcohol Content
Several variables can cause the final alcohol content to exceed the standard 0.5% ABV, leading to a more pronounced feeling of intoxication. The presence of additional sugar after the initial fermentation phase can fuel secondary fermentation. This often occurs when fruit, juice, or other flavorings are added to the bottled kombucha, giving the yeast a fresh food source to produce more ethanol and carbon dioxide.
Improper storage conditions can also alter the alcohol level, even in commercial products. Yeasts thrive in warmer temperatures, so keeping kombucha unrefrigerated or in a warm environment allows fermentation to accelerate, resulting in higher ethanol production. The lack of quality control in home-brewed kombucha also increases the likelihood of higher alcohol content, with some batches naturally reaching 1% to 3% ABV due to uncontrolled fermentation time and yeast activity.
Hard kombucha, a separate category, intentionally undergoes extended fermentation or has added yeast to produce an alcoholic beverage that contains 4% to 7% ABV. If someone mistakenly consumes one of these products, which are regulated similarly to beer or wine, the resulting intoxication is due to the elevated ethanol level.
Physiological Reactions That Mimic Intoxication
When the alcohol content is low, the feeling of being “drunk” is often caused by non-ethanol related physiological reactions. Kombucha contains biogenic amines, such as histamine and tyramine, which are compounds produced by microbial action during fermentation. In individuals sensitive or deficient in the enzyme needed to break down these amines, consuming kombucha can trigger reactions like flushing, headaches, or lightheadedness that can be mistaken for mild intoxication.
Another contributing factor is the high concentration of probiotics and organic acids that rapidly affect the gut-brain axis. The sudden influx of beneficial bacteria and the beverage’s acidity can alter neurotransmitter balance, which may produce a temporary sensation of euphoria or a “buzz” as the gut microbiome adjusts. This rapid introduction of new compounds to the digestive system can cause a quick, noticeable change in how a person feels.
Despite the fermentation process consuming most of the sugar, many kombucha varieties still contain residual sugar, which can cause a rapid spike in blood glucose levels. This quick influx of sugar can be followed by a sudden drop, leading to symptoms like dizziness, a rush of energy, or lightheadedness that mimics the initial effects of a drink. The combined effects of biogenic amines, rapid probiotic action, and blood sugar fluctuations often account for the “drunk” feeling even when the alcohol content is negligible.