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Kombuc-huh? If you’re not already familiar with the drink, chances are you will be soon. No longer just served in bohemian cafés, the fermented tea is spreading across London, found more and more frequently on the menus of bars and restaurants in the capital (and soon to be listed at Fuller’s pubs).
The lightly effervescent, sweet-sour soft drink is a fermented and sweetened tea served chilled. A scoby (symbiotic culture of bacteria and yeasts) is used to kick off the fermentation process, and although alcohol is a by-product, it’s typically a trace amount in the drinks you find in bottles and on the shelves – making kombucha an interesting alternative to booze on a night out.
Kombucha is thought to originate from China but its popularity has grown over in Los Angeles in recent years, where its been championed for its supposed gut-friendly properites. And now it’s London’s turn. Seek out the ‘booch’ when going sober at the following London bars, pubs and restaurants.