The health beverage has already made the leap from health store to cafes – and now it’s on offer in pubs as an alternative to booze.
When I was a child, homebrew meant the beer my grandad produced under his stairs. Come Christmas, my father and uncles would congregate there, holding up cloudy beer mugs to the light and nodding appreciatively.
Increasingly, however, home brewers are knocking out kombucha instead – a traditional, non-alcoholic drink made with fermented tea.
Take Jonny Wilkinson, one of England’s best-loved rugby stars. Rugby types may be better known as prolific beer drinkers, but Wilkinson has been brewing his own kombucha for four years. He says introducing fermented items into his diet has brought “a lightness, less conflict in my gut and a more alert, flowing nature to everything”. In May, he launched his own brand, No1 Kombucha, in Sainsbury’s with the intention of bringing the naturally fizzy soft drink to the masses.