The SF Weekly notes the trend of increasing FDA regulatory scrutiny around the fermented beverage known as kombucha, because some commercial preparations can contain trace amounts of naturally occurring alcohol (say, .4 or .5 percent, compared to 5% in a light beer). Reader Michael Robbins, who sends in this link, adds, "Sadly, all my Kansas stores have pulled my daily drink from the shelves because of the new regulations. Have to go back to home brewing this treat."
Kombucha war brewing between food regulators and fermenty beverage makers
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