Prohibition Kombucha Delivers Rich Flavor Without Alcohol

Nate Uri enjoys his Prohibiton Kombucha, a fermented sweet tea.

Looking for a non-alcoholic drink that nonetheless carries a sophisticated taste? This was founder Nate Uri’s quest when starting Prohibition Kombucha in 2014. Today, it can be found at various retail outlets around the Twin Cities, including Whole Foods, Kowalski’s and nearly every co-op in the state. In addition, it is available on tap at various breweries and restaurants, including Esker Grove at the Walker Art Center.  

Kombucha is made by fermenting sweetened tea with a symbiotic colony of bacteria and yeast, also called a scoby. Uri states that the fermentation and amount of sugar determine whether or not a product becomes alcoholic. Prohibition Kombucha contain less than 0.5 percent alcohol by volume.

Controversy exists as to whether kombucha has proven health benefits due to its probiotic content. Uri, however, points out that tea (containing antioxidants) is “easily the single healthiest thing about kombucha.”