Ready for a kombucha cocktail?
Outside magazine reported on the new phenomenon in “Kombucha and the Booze-Free Kegger” in April 2014. Gloria Liu writes of “a small but rapidly growing new wave of kombucha taprooms that have cropped up in the past year in places like Colorado, California, Hawaii, Oregon, and North Carolina.”
Liu visited several parties in Colorado: one at the Rowdy Mermaid in Boulder attracted young, educated professionals enjoying the so-called “booch-bash.” Another in Denver saw twenty-somethings doing shots of the probiotic tea.
Kombucha is indeed growing in popularity in the United States. New cookbooks are also giving fermented beverages their due.
The Real Food Cookbook: Traditional Dishes for Modern Cooks by Nina Planck looks to be a winner. Alongside a rich narrative there are scores of recipes which promise to bring along more converts to the fermented food category.
When kombucha becomes a happy hour refreshment, it’s time to celebrate.