I think the owner of the brand which has over 50% of market share now is quite happy with the situation regarding the 0.5% alcohol limit, as it makes it harder and more expensive for potential competition to get into the game.
"I don't want my kids drinking anything with 1.5% alcohol" More like, he doesn't want anyone else to compete with him, and realises once this law passes he won't be able to dominate the market. Of course he's not in favour, he's only has over 50% of the market because of the current law, once that changes so will his market share.
@@astroranger5528 that was the Brew Dr guy who got a distillation license. GT Dave has the 50% market share, who has two lines, one sold as an alcoholic beverage and one where they changed the parameters to stay below 0.5%. Both have invested into compliance and would benefit from things staying the same
The solution is to make a 3rd category for "Low alcoholic Beverages". It would not fall under normal alcohol Restrictions, but would have leveling requirements so parents can be aware and make that decision themselves.
Good on paper but in reality the parents want absolutely nothing to do with decision-making, despite their vocal opinions stating otherwise. Same issue we still have with movies or video games. There's age and content warnings on all movies and games but the parents don't want to pay attention to anything that involves them in decision-making so instead they protest and complain about its existence in the first place.
Over here in Sweden you can buy at least 2.4% under the age of 15, would guess that the limit is at 2.5% not entirely sure. But you really need to drink a lot to get tipsy even at that age, and you will pee a lot. I know as I tried it and it was not really worth it :)
@@HostileHitman You're not wrong, but those warnings are often enough satiation to get the majority of people to "sign off" on it being available in the market. That's on top of the fact that it's actually pretty stupid to have a simple hard line between alcoholic and non alcoholic items when it's clear that several levels exist, many of which are perfectly harmless.
In New Zealand anyone under the age of 18 can drink alcohol but adults need to buy and they need permission from parents to drink it. So like for all alcohol here it’s the parents making the decision theirselves on whether the kid can have it.
@@rachelcookie321 a majority of states in the US have the same law, e.g. NY or Texas, and pretty much any country that was at one point a British colony has the same law. Places like Germany have a separation, you have "soft" alcohol, like beer or wine, which is allowed to be bought at 16 without legal guardian, can be 13 if guardian present, and then harder stuff like vodka are all 18+. The US is just a bit odd with drinking laws considering everything else "unlocks" at 18.
Even though I have not seen one in person, I / we see them on TV sports competitions enough to get a good enough sense of scale / volume. It's a lot of liquid!
@@lsevent "Most US high schools, public recreation centers, universities and YMCA's have 25-yard pools." which would be half the length. Plus the population of USA is roughly 4.25% of the global population, I personally wouldn't count that as substantial
@@locomotive5A You're besides the point. Brewing a big batch of loose leaf tea in a big pot, then straining it makes more sense than brewing 200bags of tea in a big pot. Bagging individual tea bag adds to cost to a tea product, usually loose leaf bulk tea is much cheaper per kg. Don't try to be funny in the comment section for no reason.
@@utubebad well yeah and honestly business wise i get it, he essentially got punished by the government due to an ancient moronic law that has no place in America today. So he had to drop a stupidly high amount of money to comply with it. Now he doesn't want things to change because it would affect his brand even more by the government. It's a bit of a doozie and i honestly understand both sides on this. Though personally i support changing the ancient stupid laws.
Actually, fermentation is multiple things. Alcohol like beer is fermented by yeast(a fungus) to produce alcohol, but there is also bacterial fermentation, like kimchi, kefir ... and kombucha. Kombucha has both bacteria AND yeast, so there is a minor amount of alcohol, but primarily it's bacteria fermentation. Additionally there are many kinds of bacterial and fungal fermentation that produce many different results, like vinegar or YOGURT. Yes, the process of making yogurt is fermentation also. So did YOU really know what fermentation was? Because it sounds like you think everyone who didn't know was an idiot, but really....
8:54 bruh, he doesn't want that law to pass because he already figured out a way to lower and test his ABV, it's just going to be easier for competition to join in the kombucha business since the alcohol content would raise and you wouldn't have to do all this funky science stuff
Exactly. He worked hard to stay in the market and has his corner of it and that is the sole reason. His argument of kids drinking 1% alcohol tea is just absurd as if he cares or virtually anyone else. It's basically nothing.
@@WaterspoutsOfTheDeep He proved it's possible to produce the product in compliance with the existing laws. It proved there is no need to alter the law just because other manufacturers don't want to go through the hassles of meeting it. Too bad for them.
It’s hilarious to me that this entire industry revolves around a product that was misnamed by the west. 昆布茶 (konbucha) in Japan is something completely different than western kombucha. It’s literally just kelp and water in Japan, while what westerners call kombucha is called is called 紅茶きのこ (kouchakinoko) meaning black tea with mushrooms, mushrooms referring to the fungus used to ferment the drink.
I was drinking a glass of Kombucha every morning before work in the mid 90's. We made our own, it tasted horrible but gave us a kick start to the day and we knew it was good for us. I don't know why people don't just make their own, from memory all you need is the fungus, a large glass/plastic bowl, add water/tea and you're good to go.
i kinda love GT Dave doing the stereotypical 'expert-in-the-field-walking' or 'expert-casually-drinking-his-own-product' shots, but he's doing it with a massive smile on his face in case Cody Ko spots this and thinks its serious
The un altered alcoholic versions are almost always better tasting anyways, and its said a bit of alcohol is actually good for your heart and in small doses every so often its been found that the alcohol instead of killing healthy brain cells it kills the ones already on their way out and then promotes the growth of new ones and its said this can actually have a positive noticeable effect and i have to say i agree since i started drinking a kombucha about every week. Note, this ONLY takes effect with small doses spaced apart by days or longer, otherwise your just killing brain cells and liver cells as usual, and coming from personal experience its scary just how much damage you can do to your body before you feel it, drink responsibly everyone!
I hated kombucha at first. But my sister always bought it and it looked yummy, plus I love anything bubbly. So I kept trying it. Then one day I tried it again and I was obsessed. Like I craved it. It was the GT Synergy that hooked me. Then I became obsessed with the ginger lemon ones. Then when I drank alchol, I’d drink hard kombucha since I can’t really drink beer anymore, it’s so carb heavy and that causes me to knock out. I haven’t found any hard kombucha I loved. So far the ones that taste the best are the regular “non-alcoholic” ones. But here’s the tea, if you’re not a big fermented food eater, the first time you drink kombucha it’ll prob taste like actual a$$. If you want to try it, I highly rec a ginger lemon or the GT Synergy. The healthier versions are less sweet and kind of taste like an unsweetened hard cider spiked with some apple cider vinegar. Another pro tip, before drinking, take a breath and hold it bc the smell can ruin the taste. First time I smelled kombucha I was srsly grossed out. Now it doesn’t bother me. It’s like kimchi, I love kimchi but at first the smell is foul enough to make you sacred to eat it. But if you can get past the smell and you like spicy, pickled flavors (I love them) it’s fcking delicious. Plus apparently our American diet has fcked up our gut health and fermented foods have a ton of probiotics. But the drink kombucha and eat kimchi bc I like it, the health stuff is just bonus for me.
The legit stuff tastes better. Like they explain in the video you can make your own with tea, sugar, water, and a SCOBY. It's pretty easy to do at home
I used to brew these myself. Jun with green tea, use honey instead of sugar, everything organic, flavor it with pineapple, so good. It won’t get as bubbly as the commercial ones but you definitely get a buzz from a 16oz bottle, it’s like champagne, but good for your guts.
Apparently you have the alcohol tolerance of a 2’7ft bulimic 6yr old girl… Because how could ANYONE possibly get “a buzz” off 16oz’s of(at max) a 3% alcoholic health drink.
@@Lucky14970 Nah, I've also brewed Jun (honey) kombucha and after letting it go for a month, it tastes vinegary or like a sour beer and it definitely can get you somewhat of a buzz I don't have anything to test the exact alcohol content but after having two tall glasses of the long-brewed Jun kombucha, I was blowing an BAC of .05 I'm a 5'2" person who doesn't drink much however and after those tall glasses, I was below the legal limit but I feel like it's still significant
to get it bubbly you have to ferment it in a sealed container so the CO2 can dissolve into solution... but not so much that the bottle explodes. using plastic bottles makes it much easier to tell when it's getting over-pressurized.
I can taste the difference. It's frustrating. Most new Kombucha companies end up just making tea and just tossing in concentrated kombucha & cultures to it, the taste is horrible. The best ones are local brewers who sell by the growler. They sell it like beer, but I prefer it over any alcoholic drink because it tastes better and has far greater health benefits.
A little known fact most people don't understand is probiotics by and large still give all their benefits even if they've been pasturized and killed. All the chemicals they've made that give the biological effects are still there. The only difference is colonizing the gut which they largely never do anyways studies have shown and need to be constantly consumed anyways, so in reality it doesn't make a difference. So a squirt bottle of komucha concentrate to put in your bottled water is actually not a bad idea if someone worked out a good recipe.
Yet any kid can buy an energy drink that is known to be harmful just from the caffein side. Nobody talks about this drinks containing non essential substance at dosages, that if more than one serving is consumed per day, it could become damaging to the liver. Let alone the sugar content and so on...
@@lillgill156 that's right, isn't it? The same with low alcoholic beverages like beer and wine. Young people learn the proper use of alcohol before they learn driving here, so they mostly do the stupid stuff before they are able to drive and therefore able to use alcohol more responsibly after they've got their driving licence (+18)
I'm growing kombucha at home for the scoby. I like the idea that it could possibly serve as a fabric...but it's been tried before and never really made it. I've found a good, not sticky, robust yet supple scoby can be made from scoby grown in coffee...but I have no idea why. I just know that black tea scoby stays sticky after it dries and the coffee scoby didn't. Still growing and testing, maybe in a year I'll have a good product to make a faux leather pair of boots.
@@coffeehi yeah it tastes nasty. I’ve heard some people like it though, and I’m not a good judge cause I don’t like regular kombucha even. But the coffee kombucha smells horrible compared to just a vinegar smell from the normal stuff.
If lawmakers won't pass upping the limits for kombucha then at least offer a special heavily discounted alcohol license specifically for kombucha production. 1.25% is still low for kombucha and they would still need to remove alcohol to bring the products to shelves.
Not to mention yeast still exists in the bottle so over time no matter how much you removed they will still be able to ferment and release more ethanol.
I work as a grocery store stacker in Australia at a local franchisee of IGA and I can personally tell you I stack dozens every day and they sell easily in 2 days, personally I love kombucha love this video!
It's seems odd to make .5% an arbitrary limit. Just increase it and make people put a label to say that it's fermented and will contain some alcohol. Then just tax based on alcohol percentage to encourage people to buy the lower one (if that's the social goal of the tax code).
Nope. It's just arbitrary shit. The State in theory follows a tax ideology that the most essential products are less taxed. In a way that harmful products would be taxed more, but a less alcoholic kombucha isnt more healthy, it's the opposite because the whole point of a live beverage is the fermentator bugs inside
Or drop the silly taxes and restrictions altogether. If it's not enough alcohol to get people drunk, what does it matter how much it is exactly? Btw, the purpose of the tax code is for the government to rob people of as much money as it can possibly get away with. And it's very easy to say "Well, alcohol is bad for you, so we're going to put taxes to discourage people!". People drink as much as they think they should, not as much as they can afford, and restrain themselves because they don't want to ruin their lives and livers, not because it's too expensive to do so. And those people who are alcoholics are not going to stop just because it's expensive.
@@ogniann2450 Taxing alcohol is genius because so many people want to buy it. Nobody restrains themselves forever, because just like any other drug, you develop a tolerance to it so want more and more and more.
To the guy at the end: Irresponsible? Please. Your kids would be fine. It's a healthy drink with a little acohol in it. Worst case, just stop drinking it. Don't ruin it for other people.
Yeah, I'd like to see some studies that support the claim. There's this weird taboo around alcohol in the US, but it's not even detrimental in smaller amounts. This 0% (or .5%) tolerance business is just complicating things. A lot of parents are convinced that vanilla extract with alcohol shouldn't be given to children, even though the amount is insignificant.
If you ever make it to Maui, check out Maui Kombucha. They have a bar and kids come in and get wasted all the time. Local private, the kids come in and get smashed man. House Kombucha in Oakland, the small companies totally go over the limit and you bet that kids are stoked to get buzzed. This is an actual problem that’s not really even covered in the story. Seriously. I’ve spoken to lots of grocery store owners who know that lots of kids come in to get some of the small brand batches that totally get the kiddos buzzed.
@@lucas9269 I don't think kombucha is a modern invention though. I don't know much about its origins/history but I know a lot of eastern europeans' families have been making this kind of kombucha for generations
Correct, this type of kombucha is not a kelp tea or kelp-tea-inspired, there is the Japanese name: Koucha kinoko. The narrator did not do any Japanese accent as far as I hear. The American Heritage of the English Language writes that the name derives from the first American people who brought Kombucha thought the SCOBY layer looked like kelp and therefore the name has nothing to do with actual Japanese kelp tea.
@@lucas9269 because the relationship with Japan is stronger regardless of how long it is with China. It's like saying you love your drug addict cousin more than your wife because you knew him longer.
the industry wouldnt want that because it would have a lot more restrictions and would have different sale rules. they dont want to sell alcohol. and ir really usnt if your talking under 1.3, youd have to drink so much to feel anything.
@@BloodyKnives66 that's an insane amount that you will probably be vomitting by time you feel even a light buzz Kids just raid their parents fridge they aren't going to drink 10 Kombuchas to get drunk never mind the fact that's expensive and too much fluid in a short period
@@jongustavsson5874 you're an alcoholic and you must have a stomach the size of You must be joking, 30 beers is like 10 litres if not more depending on the size Even 10litres of water in a short span of time will probably kill and you make you feel bloated, sick, beer would kill lol What type of American Beer requires that much even nesding 3 beers to get drunk is too weak imo to get drunk as I like to feel a bit buzzed after one. Beer is awfully when you drink more than 2 you feel like shit, High Strength Alcohol is much nicer
@@articxunodorseggnej8016 unfortunately not. generally if you have the culture that makes kombucha long enough it gets really big and you can remove part of it and give it to someone else. I got mine from someone on craigslist, but don't have it anymore as I decided it was taking too much time
My grandmother in USSR used to leave a bunch of ready tea in a bottle to ferment, then there would grow this blob of who the hell knows what and then the tea water would become a little more alcoholic. I had no idea this is called "kombucha". We call it something like "tea mushroom", because it grows that bacteria "mushroom" thing.
Yeah. Tea Mushroom when it's too big give it to neighbour. Later whole apartment complex have own tea mushroom. Also we have Kvass (Quasse) - breed and lil' bit yeast with similar taste of kombucha.
I remember the great kombucha panic . . . It nearly ruined my trick of bottle aging it for a while so it's not too sweet. I guess that's why you only find it in the refrigerator section.
I had kombucha and it tasted like vinegar... I told a guy I knew once how I didn't like kombucha because it tastes like vinegar and he was like try this brand.... it was actually really good. Lo Bros = nice drink Remedy = awful tasting drink
There's an easy solution. Buy a bottle from the store, split it into four parts in coffee filtre-covered glass jars and let them sit out for a few weeks. These are the seeds for your own home-brewed kombucha.
This only works if it's raw and relatively untreated (most store brands are not) A better idea that is more likely to work is to buy one for 2-5$ online and have it shipped to your house and start from there That way you'll already have a healthy culture to start with and it's more likely to not fail
@@thelordofgiggles all my seeds were started from store brand. They worked fine for me. I have loads of it brewing now (from a few years ago) with healthy scobys. ...seems to work.
@@_Solaris That's awesome that you got the store brands to work for you! I haven't had as much success unfortunately but maybe it's the brands near me having more than just kombucha in their bottles
@@thelordofgiggles that's curious. I used GTs, split it into 4 jars (each covered with a coffee filtre) and waited about 4 weeks, the jars stored high up in a dark, warm spot. The scobys were about 1/4" thick when it was all ready to go. Try it again 🙂
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Heck some burger rolls have 2% ABV, the hard-line 0.5% cutoff makes no sense especially when it fosters anti-competitive markets for kombucha producers
One managed to work just fine within the existing laws proving there is no need to alter the laws just because other producers don't want to go through the hassles to meet them. It doesn't create an anti-competitive market because the other manufacturers can do what he did, instead of complaining it's "too hard." Business is about adapting to the situation, not reworking the situation because you are too cheap to pay the costs needed.
Kombucha is generally thought of being healthy and beneficial to one, this is generally only true in its natural state, with some alcohol content from fermentation. To make a soft drink with no alcohol it has to be removed. The easiest and cheapest way is to heat it to evaporate the alcohol. The problem is, ethanol has a boiling point of around 78 degrees Celsius, so to remove the alcohol this temperature needs to be reached, this is the problem as 78c is a pasteurisation temperature designed to kill microorganisms and bacteria, including the healthy ones that make Kombucha what it is. The other method to remove alcohol and keep the goodness is vacuum distillation, this allows the alcohol to boil of at a much lower temperature. The downside is it's slower and more expensive. Businesses don't like slower and more expensive. So the end product is a soft drink with little or no health benefits and profit for the company.
Another possibility is to select other bacteria for the SCOBY. Acetobacter and Lactobacillus Bacteria are able to convert the alcohol into vinegar and lactic acid and it is totally possible to use them to go below the 0,5%Vol level. I would then further pasteurize the bottles like beer to kill the bacteria in the bottles and stop fermentation.
as far as the wiggle room; likely I think the best compromise would be it needs to be shipped out at 0.5% but its fines dont impact the company until its past 1.25%. Meaning operations would still need to do their best to remove it but cant face penalties unless its *really* fermenting.
It’s actually refreshing to see all the simple ingredients actually used in the process. The herbs and flowers and then the liquids and that’s about it. Very cool ❤
In my country there is a saying that half a glass of wine per day is beneficial to health. So maybe that kombucha fits the bill if you drink half a liter :) The same goes for medicine, appropriate amounts are beneficial, but too much is toxic.
I'm confused. What's the problem with registering kombucha as an alcoholic drink and selling it as such? If it has alcohol, sell it as an alcoholic drink. Why do you need to change the laws?
Cost,and market for the company's that make it. If it's sold as alcoholic it will be taxed as beer and only be able to be sold to someone 21 and over. However at just over 1% alcohol what is your market. It's not for people who want to drink alcohol so they will go for beer or stronger, it's not for younger people as they now can't buy it though at around 1% it's not going to get anyone drunk. So the volume will be lower but it will cost the consumer more since it can be taxed as having higher levels of alcohol which it really doesn't
@@sontaron7 also many states don't allow alcohol to be sold inside grocery stores, or you can't buy it on Sundays, or it's completely outlawed in some counties, yadda yadda yadda
You cannot just create exceptions as you wish. If kombucha can have 1.2% alcohol and sell as a non-alcoholic beverage, then others with same ABV would also want the same. Creating any alcohol product is a natural process (i.e. fermentation), so asking an exception for one specific product among them is not how a fair market works.
@@adrianaslund8605 I did get a laxative effect with coffee now that I drink it everyday it doesn't happen often if ever. But I swear I've drank kombucha two or three times when I felt an upset stomach and it worked almost instantly. I swear.
I understand the struggles and pressure they’re under but I don’t consume alcohol and I would hate to see Kombuchas limit go up. At .5 I feel comfortable consuming it but anything more would interfere with my beliefs and between water and kombucha that’s literally all I drink. Love the health benefits but not the alcohol
I use kombucha for my stomach and it’s so wonderful. I can’t drink alchohol because of my gi issues so drinking kombucha with just that little touch doesn’t make me sick. Lavender love and peach paradise are the best!
He's right though three months can kill any brand. Most habits are developed in 3 months, if you take your regulars to stop drinking your stuff for 3 months, they move on.
I drink Kombucha everyday. Some stores don’t allow me to purchase it with food stamps however. It’s covered at Lidl but not Trader Joe’s. I guess that tiny percentage of alcohol goes unnoticed at some stores.
You're on food stamps and you drink kombucha everyday? I think I just discovered why you rely on food stamps, stop wasting money on stupid crap and maybe get a job
I was born with an autoimmune disease, how are you gonna tell me to work if the doctor at SSA told me I can’t. I got SSI first round because my disease is so bad. NO one gets SSI first time. I drink Kombucha because the probiotics are good for my tummy. If I didn’t eat healthily I’d be even sicker than I am. I don’t have the co morbidities associated with my illness.
Have you considered making Kombucha yourself. I have been drinking the stuff for years and have not purchased a bottle of it since my first bottle of it with a live cultured. I just take a piece of the “mother” and place it in a clean bottle(s) and add filtered water and then place the bottles in the refrigerator for about a week or until it tastes like it should.
@@gullreefclub yes I have, the building where I live is terrible for kimchi, yogurt, sour dough and kraut. I’ve tried to make it all and it all goes moldy.
3:40 Addendum: You can ferment without alcohol, ethanol only forms unter anaerobic conditions. When there's enough oxygen, the yeast releases water and CO2 instead.
I made the mistake of drinking a bottle of kombucha from the gas station one day at work and was surprised when I felt a little hint of buzz. It scared me because I operate equipment and as with most jobs in the US, any amount of alcohol is grounds for termination. It is for that reason I don't recommend people drink kombucha at work as you never know how it was stored and the abv level. Also I am not someone that is hyper sensitive to alcohol and drink craft beers semi regularly. That bottle of kumbucha had to be 2-3% easily.
@@lovev9904 for most of human history, low ABV wine, beer and other fermented drink were the primary source of hydration of all ages. Clean running water is a modern convenience. The only way to store beverages safely for any length of time was for them to be fermented. Low ABV drinks are not going to cause any issues if they haven’t for the past 8 thousand years or so.
You're more likely to have a histamine reaction before you get drunk off of kombucha. This fear mongering around small amounts of alcohol simply isn't based in science. This dude at the end is cool with how the laws are because he's already established in the market and can afford the expensive alcohol extraction equipment. If you want to keep 1.5% alcoholic kombucha out of the hands of children, be a better parent and teach them about the subject.
The first time I had one from a grocery store was on my lunch break, I was so buzzed I felt like I shouldn't be at work. I would have appreciated a warning myself. Some people are sensitive to alcohol. Just a warning label would be good enough for me.
@@yesterdayseyes same here, due to a health condition i have to be very careful about how much alcohol i have, cant even have so much as a beer. I love kombucha and absolutely understand I'm choosing to drink a fermented product and understand the risks associated, but it would sure be nice knowing whats inside it. Even if just for the sake of knowing what your consuming/what amounts. Some brands i can have some i cant, and others i have no idea. So I usually just go with kevita, there very strict on low-no alcohol content. Nothing beats there sparkling probiotic lime mint coconut mojita
The part about Japanese kombucha is wrong; in the west we mistakenly call fermented tea "kombucha" when kombucha is actually just tea(cha) made with kombu(a type of kelp) and hot water and sometime green tea is added as well and it is not fermented, kocha kinoko is what fermented tea is actually called in Japan and does not use kelp.
Wow, now I know why synergy kombucha tastes so much different (worse imo) than every other brand I've tried; completely different process, completely different product
@@3GTDave Dude, I’ve been loving GT‘s for so long now, like way before they made you guys put the black labels on the top of the rim to signify the “increased” alcohol level. I wanted to work for you so, bad but I live in San Francisco and you guys are located down there! My favorites; Original, Raspberry, Strawberry!
Hi Everyone! 👋🏼 If you look at certain parts of the GT’s Living Foods Production Line, my Mother’s quote is actually printed on the 16 Ounce Trilogy™️ flavor! I have been consuming GT’s Kombucha for over 4 years and it’s delicious!
GTS kombucha is hands down the most natural and great tasting kombucha there is on the market. My favorite flavor of kombucha is Old world Noir. Idgad about the alcohol content cuz it help cuz guts.
The part about the origin is misleading information. "Kombucha" isn't the fermented tea that comes from China. That tea is called something completely different in both Chinese and Japanese. Heck, even Merriam-Webster points this out about the word "kombucha": "History and Etymology for kombucha probably misapplication of Japanese konbucha, kobucha "tea made from kelp," from kobu, konbu "kelp" + cha "tea"" You should have been honest that the term's misapplied in the west.
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With our government, if you want a law changed all you have to do is give enough campaign “donations” to enough politicians and then your issue is solved ASAP.
I think the owner of the brand which has over 50% of market share now is quite happy with the situation regarding the 0.5% alcohol limit, as it makes it harder and more expensive for potential competition to get into the game.
"I don't want my kids drinking anything with 1.5% alcohol" More like, he doesn't want anyone else to compete with him, and realises once this law passes he won't be able to dominate the market. Of course he's not in favour, he's only has over 50% of the market because of the current law, once that changes so will his market share.
@@astroranger5528 that was the Brew Dr guy who got a distillation license. GT Dave has the 50% market share, who has two lines, one sold as an alcoholic beverage and one where they changed the parameters to stay below 0.5%.
Both have invested into compliance and would benefit from things staying the same
@@astroranger5528 no kid drinks that trash.
Only corny adults do that 😂
Bingo
Are these the famous anal Kampuchea the salty cracker speaks of? 🤔
The solution is to make a 3rd category for "Low alcoholic Beverages". It would not fall under normal alcohol Restrictions, but would have leveling requirements so parents can be aware and make that decision themselves.
Good on paper but in reality the parents want absolutely nothing to do with decision-making, despite their vocal opinions stating otherwise. Same issue we still have with movies or video games. There's age and content warnings on all movies and games but the parents don't want to pay attention to anything that involves them in decision-making so instead they protest and complain about its existence in the first place.
Over here in Sweden you can buy at least 2.4% under the age of 15, would guess that the limit is at 2.5% not entirely sure. But you really need to drink a lot to get tipsy even at that age, and you will pee a lot. I know as I tried it and it was not really worth it :)
@@HostileHitman You're not wrong, but those warnings are often enough satiation to get the majority of people to "sign off" on it being available in the market.
That's on top of the fact that it's actually pretty stupid to have a simple hard line between alcoholic and non alcoholic items when it's clear that several levels exist, many of which are perfectly harmless.
In New Zealand anyone under the age of 18 can drink alcohol but adults need to buy and they need permission from parents to drink it. So like for all alcohol here it’s the parents making the decision theirselves on whether the kid can have it.
@@rachelcookie321 a majority of states in the US have the same law, e.g. NY or Texas, and pretty much any country that was at one point a British colony has the same law.
Places like Germany have a separation, you have "soft" alcohol, like beer or wine, which is allowed to be bought at 16 without legal guardian, can be 13 if guardian present, and then harder stuff like vodka are all 18+.
The US is just a bit odd with drinking laws considering everything else "unlocks" at 18.
Everyone always uses "Olympic sized swimming pool" as an easy size comparison but who has actually seen seen one in person?
Even though I have not seen one in person, I / we see them on TV sports competitions enough to get a good enough sense of scale / volume. It's a lot of liquid!
When I saw that part was thinking that would be fun creating a pool with this.
yes, as a Georgia Tech alumni, I swam in the swimming pool that was used in the 1996 Olympic.
Almost anyone that's been to a decent highschool.
@@lsevent "Most US high schools, public recreation centers, universities and YMCA's have 25-yard pools." which would be half the length. Plus the population of USA is roughly 4.25% of the global population, I personally wouldn't count that as substantial
0:45 You are telling me they are brewing tea in freaking individual bags - this is completely insane.
Yeah, especially given most tea bags release microplastics
@@pyrometheus4277 That's not the point. I would imagine they would brew a big pot with loose leaf tea, then strain it...
@@Layjaylagoose so you like ingesting micro plastics ??? weirdo
@@Layjaylagoose yeah that'd be easier, but still an abundance of microplastics is still a spooky idea
@@locomotive5A You're besides the point. Brewing a big batch of loose leaf tea in a big pot, then straining it makes more sense than brewing 200bags of tea in a big pot. Bagging individual tea bag adds to cost to a tea product, usually loose leaf bulk tea is much cheaper per kg. Don't try to be funny in the comment section for no reason.
The factory owner opposed the bill to increase the alcohol limit because the new competition would pose as threat.
imo the best and most efficient way to pass the bill is to pull The race card... will pass with ease if the card is use wisely
monopolies really do rely on the government to maintain themselves.
and because he already spent over a million to lower the alcohol amount
@@utubebad well yeah and honestly business wise i get it, he essentially got punished by the government due to an ancient moronic law that has no place in America today.
So he had to drop a stupidly high amount of money to comply with it.
Now he doesn't want things to change because it would affect his brand even more by the government.
It's a bit of a doozie and i honestly understand both sides on this.
Though personally i support changing the ancient stupid laws.
Fact
"Everyone kinda found out about alcohol in Kombucha"
So... people finally discovered what fermentation is?
This explains why our society is this way today 😂
Oh no a tiny bit of alcohol! Lol
People hear alcohol and lose their minds. They should just put the alcohol content on all breads to make it even
Actually, fermentation is multiple things. Alcohol like beer is fermented by yeast(a fungus) to produce alcohol, but there is also bacterial fermentation, like kimchi, kefir ... and kombucha. Kombucha has both bacteria AND yeast, so there is a minor amount of alcohol, but primarily it's bacteria fermentation.
Additionally there are many kinds of bacterial and fungal fermentation that produce many different results, like vinegar or YOGURT.
Yes, the process of making yogurt is fermentation also.
So did YOU really know what fermentation was?
Because it sounds like you think everyone who didn't know was an idiot, but really....
Hey lol
8:54 bruh, he doesn't want that law to pass because he already figured out a way to lower and test his ABV, it's just going to be easier for competition to join in the kombucha business since the alcohol content would raise and you wouldn't have to do all this funky science stuff
If his kids even do drink something like Kombucha, it already has 0.5% alcohol at the most lol. 1.25% is still arbitrary. You're absolutely correct.
Exactly. He worked hard to stay in the market and has his corner of it and that is the sole reason. His argument of kids drinking 1% alcohol tea is just absurd as if he cares or virtually anyone else. It's basically nothing.
@@WaterspoutsOfTheDeep He proved it's possible to produce the product in compliance with the existing laws. It proved there is no need to alter the law just because other manufacturers don't want to go through the hassles of meeting it. Too bad for them.
@@nobodyspecial4702 it costs millions for that type of machine. Is your head screwed on right?
@@epicrabid1857 Is yours? Do you not understand that business expenses are part of doing business? That includes machinery.
It’s hilarious to me that this entire industry revolves around a product that was misnamed by the west. 昆布茶 (konbucha) in Japan is something completely different than western kombucha. It’s literally just kelp and water in Japan, while what westerners call kombucha is called is called 紅茶きのこ (kouchakinoko) meaning black tea with mushrooms, mushrooms referring to the fungus used to ferment the drink.
Are you from Japan? How do you know?
@@dr.tribbles4145 I live in Japan yes.
Who cares? It’s not funny to you, all you’re doing is trying to sound cool by stating unimportant facts. Cool guy living in Japan.
Jim, shut up
Your entire heritage is murderous insanity. How does that feel lol
we make it at home for our own use. The alcohol content has not bothered me, and with every batch we add different fruit. Its a great beverage.
If you ever want to make a high-alcohol version that’s very champagne-ey, I’ve found that adding cantaloupe to a second fermentation does that!
@@NicMolica thanks for that
I was drinking a glass of Kombucha every morning before work in the mid 90's.
We made our own, it tasted horrible but gave us a kick start to the day and we knew it was good for us.
I don't know why people don't just make their own, from memory all you need is the fungus, a large glass/plastic bowl, add water/tea and you're good to go.
*SAME!!👍🏾
@@NicMolica is doing a second fermentation the way to get it bubbly? I can never get mine that way
i kinda love GT Dave doing the stereotypical 'expert-in-the-field-walking' or 'expert-casually-drinking-his-own-product' shots, but he's doing it with a massive smile on his face in case Cody Ko spots this and thinks its serious
Never heard about him. Just from this video - what I like about him is that he actually cares about the nutritional quality of his product.
@@AlexGreen1991 search for cody ko gt dave. Good stuff mate
I'm still distracted by his fake eyebrows
@@dheeraj_one his whole face is worked on, looking like a Kombucha Lil Kim
Lol love the video cody made on Dave
I’ve never tried kombucha, but I’d personally just want to try the full alcohol version
that's what i'm making to sell, alcohol its the the only thing that is not a benefith but hell's the funny part.
The un altered alcoholic versions are almost always better tasting anyways, and its said a bit of alcohol is actually good for your heart and in small doses every so often its been found that the alcohol instead of killing healthy brain cells it kills the ones already on their way out and then promotes the growth of new ones and its said this can actually have a positive noticeable effect and i have to say i agree since i started drinking a kombucha about every week.
Note, this ONLY takes effect with small doses spaced apart by days or longer, otherwise your just killing brain cells and liver cells as usual, and coming from personal experience its scary just how much damage you can do to your body before you feel it, drink responsibly everyone!
I hated kombucha at first. But my sister always bought it and it looked yummy, plus I love anything bubbly. So I kept trying it. Then one day I tried it again and I was obsessed. Like I craved it. It was the GT Synergy that hooked me. Then I became obsessed with the ginger lemon ones. Then when I drank alchol, I’d drink hard kombucha since I can’t really drink beer anymore, it’s so carb heavy and that causes me to knock out. I haven’t found any hard kombucha I loved. So far the ones that taste the best are the regular “non-alcoholic” ones.
But here’s the tea, if you’re not a big fermented food eater, the first time you drink kombucha it’ll prob taste like actual a$$. If you want to try it, I highly rec a ginger lemon or the GT Synergy. The healthier versions are less sweet and kind of taste like an unsweetened hard cider spiked with some apple cider vinegar. Another pro tip, before drinking, take a breath and hold it bc the smell can ruin the taste. First time I smelled kombucha I was srsly grossed out. Now it doesn’t bother me. It’s like kimchi, I love kimchi but at first the smell is foul enough to make you sacred to eat it. But if you can get past the smell and you like spicy, pickled flavors (I love them) it’s fcking delicious. Plus apparently our American diet has fcked up our gut health and fermented foods have a ton of probiotics. But the drink kombucha and eat kimchi bc I like it, the health stuff is just bonus for me.
You're missing out
The legit stuff tastes better. Like they explain in the video you can make your own with tea, sugar, water, and a SCOBY. It's pretty easy to do at home
I used to brew these myself. Jun with green tea, use honey instead of sugar, everything organic, flavor it with pineapple, so good. It won’t get as bubbly as the commercial ones but you definitely get a buzz from a 16oz bottle, it’s like champagne, but good for your guts.
Apparently you have the alcohol tolerance of a 2’7ft bulimic 6yr old girl… Because how could ANYONE possibly get “a buzz” off 16oz’s of(at max) a 3% alcoholic health drink.
@@Lucky14970 or you're just an alcoholic who isn't fazed by low alcohol content...
@@bharleeno0 Any adult don't get buzz for such small amount...
@@Lucky14970 Nah, I've also brewed Jun (honey) kombucha and after letting it go for a month, it tastes vinegary or like a sour beer and it definitely can get you somewhat of a buzz
I don't have anything to test the exact alcohol content but after having two tall glasses of the long-brewed Jun kombucha, I was blowing an BAC of .05
I'm a 5'2" person who doesn't drink much however and after those tall glasses, I was below the legal limit but I feel like it's still significant
to get it bubbly you have to ferment it in a sealed container so the CO2 can dissolve into solution... but not so much that the bottle explodes. using plastic bottles makes it much easier to tell when it's getting over-pressurized.
GT sure got the “hey I’m a billionaire entrepreneur” look down haha
Yeah he's got a very plastic-surgeried look to his face
Defo got a Michael Jackson nose
680M is GT market share. Hell he could get tits too
@@sophierosenblatt747 he is gay and married.
@@Pqndchannel I KNEW IT he sounds what a typical gay sounds
I can taste the difference. It's frustrating. Most new Kombucha companies end up just making tea and just tossing in concentrated kombucha & cultures to it, the taste is horrible.
The best ones are local brewers who sell by the growler. They sell it like beer, but I prefer it over any alcoholic drink because it tastes better and has far greater health benefits.
A little known fact most people don't understand is probiotics by and large still give all their benefits even if they've been pasturized and killed. All the chemicals they've made that give the biological effects are still there. The only difference is colonizing the gut which they largely never do anyways studies have shown and need to be constantly consumed anyways, so in reality it doesn't make a difference. So a squirt bottle of komucha concentrate to put in your bottled water is actually not a bad idea if someone worked out a good recipe.
Yet any kid can buy an energy drink that is known to be harmful just from the caffein side. Nobody talks about this drinks containing non essential substance at dosages, that if more than one serving is consumed per day, it could become damaging to the liver. Let alone the sugar content and so on...
Thats why energy drinks are sold only to +16 yrs old in germany
@@mathisballardt9592 that’s actually a great law!!!
@@lillgill156 that's right, isn't it? The same with low alcoholic beverages like beer and wine. Young people learn the proper use of alcohol before they learn driving here, so they mostly do the stupid stuff before they are able to drive and therefore able to use alcohol more responsibly after they've got their driving licence (+18)
Good point
coke can == smoke pack
I'm growing kombucha at home for the scoby. I like the idea that it could possibly serve as a fabric...but it's been tried before and never really made it. I've found a good, not sticky, robust yet supple scoby can be made from scoby grown in coffee...but I have no idea why. I just know that black tea scoby stays sticky after it dries and the coffee scoby didn't. Still growing and testing, maybe in a year I'll have a good product to make a faux leather pair of boots.
that's really cool
So does that mean you made a kombucha out of coffee instead of tea? And did you taste it?
@@coffeehi yeah it tastes nasty. I’ve heard some people like it though, and I’m not a good judge cause I don’t like regular kombucha even. But the coffee kombucha smells horrible compared to just a vinegar smell from the normal stuff.
Some dudes in Europe found out they can do it with mango pulp. That might be a better option.
put me down for some edible Mankini's. Paypal? ;]
6:15 "being off the shelf for three months can almost kill any brand"
He said with a slight grin
He doesn’t want it to be legalized, because he dropped a million on his machine lmao
If lawmakers won't pass upping the limits for kombucha then at least offer a special heavily discounted alcohol license specifically for kombucha production. 1.25% is still low for kombucha and they would still need to remove alcohol to bring the products to shelves.
Not to mention yeast still exists in the bottle so over time no matter how much you removed they will still be able to ferment and release more ethanol.
You can't just make an exception for kombucha other beverages will figure out ways to be labeled as kombucha.
I work as a grocery store stacker in Australia at a local franchisee of IGA and I can personally tell you I stack dozens every day and they sell easily in 2 days, personally I love kombucha love this video!
It's seems odd to make .5% an arbitrary limit. Just increase it and make people put a label to say that it's fermented and will contain some alcohol. Then just tax based on alcohol percentage to encourage people to buy the lower one (if that's the social goal of the tax code).
Nope. It's just arbitrary shit. The State in theory follows a tax ideology that the most essential products are less taxed. In a way that harmful products would be taxed more, but a less alcoholic kombucha isnt more healthy, it's the opposite because the whole point of a live beverage is the fermentator bugs inside
The issue is that the manufacturers don't want to pay the alcohol taxes or get the licenses to produce alcoholic beverages.
Or drop the silly taxes and restrictions altogether. If it's not enough alcohol to get people drunk, what does it matter how much it is exactly?
Btw, the purpose of the tax code is for the government to rob people of as much money as it can possibly get away with. And it's very easy to say "Well, alcohol is bad for you, so we're going to put taxes to discourage people!". People drink as much as they think they should, not as much as they can afford, and restrain themselves because they don't want to ruin their lives and livers, not because it's too expensive to do so. And those people who are alcoholics are not going to stop just because it's expensive.
@@ogniann2450 Taxing alcohol is genius because so many people want to buy it. Nobody restrains themselves forever, because just like any other drug, you develop a tolerance to it so want more and more and more.
Just a bottle of it runs $3-5 each already.
To the guy at the end:
Irresponsible? Please. Your kids would be fine. It's a healthy drink with a little acohol in it. Worst case, just stop drinking it. Don't ruin it for other people.
Yeah, I'd like to see some studies that support the claim. There's this weird taboo around alcohol in the US, but it's not even detrimental in smaller amounts. This 0% (or .5%) tolerance business is just complicating things. A lot of parents are convinced that vanilla extract with alcohol shouldn't be given to children, even though the amount is insignificant.
Wait until they find out about the alcohol content of fresh fruit and fruit juice...
Doesn't make much sense for a health drink to use white sugar, wish they would use panela.
He owns a kombucha brand lol. Meaning he doesn't care about the bill cause it would make it easier for new competition to come in.
If you ever make it to Maui, check out Maui Kombucha. They have a bar and kids come in and get wasted all the time. Local private, the kids come in and get smashed man. House Kombucha in Oakland, the small companies totally go over the limit and you bet that kids are stoked to get buzzed. This is an actual problem that’s not really even covered in the story. Seriously. I’ve spoken to lots of grocery store owners who know that lots of kids come in to get some of the small brand batches that totally get the kiddos buzzed.
1:30 In Japan, Kombucha(昆布茶) means only Kelp tea. Unrelated to this drink.
It's fashionable in the west to take Japanese words for Chinese things, even though the contact we have had with China is longer, it really annoys me.
@@lucas9269 I don't think kombucha is a modern invention though. I don't know much about its origins/history but I know a lot of eastern europeans' families have been making this kind of kombucha for generations
The narrator did the accent when she said kombucha, I think she knows what she is talking about.
Correct, this type of kombucha is not a kelp tea or kelp-tea-inspired, there is the Japanese name: Koucha kinoko. The narrator did not do any Japanese accent as far as I hear. The American Heritage of the English Language writes that the name derives from the first American people who brought Kombucha thought the SCOBY layer looked like kelp and therefore the name has nothing to do with actual Japanese kelp tea.
@@lucas9269 because the relationship with Japan is stronger regardless of how long it is with China. It's like saying you love your drug addict cousin more than your wife because you knew him longer.
I remember when GTS kombucha was pulled and sued. I was in my mid 20s at that time and that old recipe was the best hangover cure that ever existed!
I love drinks with a long history behind it, there are lot of those drinks here and I see people sell them when I walk around for my videos.
I gotta watch your walk videos.
Brew Dr is the best! I wish they sold their 3% alcohol version too though. I bet it's really good. Their CBD kombuchas are also my favorite.
Cbd kombucha? I'll have to check it out
people are surprised that fermentation makes alcohol i thought this was common knowledge.
If anything the pandemic taught me.... lots of people are not well educated... sorry i meant even decently educated
Well most in the government are not that smart. They just found this out.
people voted for trump. nothing surprise me anymore
You can make it at home! Never pay retail for such an easy to make products...
That filter screen is called a hydroseive. It’s also used in the bulk blood collection and separation industry.
It would make more sense to raise the alcohol limit for all drinks or just Amit that it's an alcoholic beverage
the industry wouldnt want that because it would have a lot more restrictions and would have different sale rules. they dont want to sell alcohol. and ir really usnt if your talking under 1.3, youd have to drink so much to feel anything.
"It's a natural process." So is brewing beer lmao
But 1.25% won't get you drunk, not even 2.5%
@@Xighor it will if you drank 10 or more of them.
@@BloodyKnives66 that's an insane amount that you will probably be vomitting by time you feel even a light buzz
Kids just raid their parents fridge they aren't going to drink 10 Kombuchas to get drunk never mind the fact that's expensive and too much fluid in a short period
@@Xighor is it? I've downed 30+ beers in one evening, 10 teas doesn't really seem like hard work.
@@jongustavsson5874 you're an alcoholic and you must have a stomach the size of
You must be joking, 30 beers is like 10 litres if not more depending on the size
Even 10litres of water in a short span of time will probably kill and you make you feel bloated, sick, beer would kill lol
What type of American Beer requires that much even nesding 3 beers to get drunk is too weak imo to get drunk as I like to feel a bit buzzed after one.
Beer is awfully when you drink more than 2 you feel like shit, High Strength Alcohol is much nicer
Yo dr.brew is by far 10x better than GT's love seeing it in my local grocery stores years after leaving Oregon.
If you make your own and add blueberries it tastes really good (also it develops an alcohol content that's not half bad)
Do you have the full recipe? Or any links on how to make this?
@@articxunodorseggnej8016 unfortunately not. generally if you have the culture that makes kombucha long enough it gets really big and you can remove part of it and give it to someone else. I got mine from someone on craigslist, but don't have it anymore as I decided it was taking too much time
Under age teens: "ok guys.....time to combine our 3 months McDonald's pay....we gotta get those 30 cans....each."
This video does explain why the drink is so expensive
Very near free to make at home though
no its not made with konbu.
kombucha in japan is totally different drink.
My grandmother in USSR used to leave a bunch of ready tea in a bottle to ferment, then there would grow this blob of who the hell knows what and then the tea water would become a little more alcoholic.
I had no idea this is called "kombucha".
We call it something like "tea mushroom", because it grows that bacteria "mushroom" thing.
Yeah. Tea Mushroom when it's too big give it to neighbour. Later whole apartment complex have own tea mushroom.
Also we have Kvass (Quasse) - breed and lil' bit yeast with similar taste of kombucha.
I remember the great kombucha panic . . . It nearly ruined my trick of bottle aging it for a while so it's not too sweet. I guess that's why you only find it in the refrigerator section.
Some Vanilla extract also has an alcohol content but I’ve never needed Id to buy that.
Healthade is litteraly one of my favorite drink companys
I respect everyone who drink kombucha. It just smells like swill
you probably drank the nonalcoholic version. All alcohol tastes like shit without the effect of aocohol
Horrible
You just have to find some good flavors, regardless of how it smells.
I tried it once and it was AWFUL 🤢
I had kombucha and it tasted like vinegar... I told a guy I knew once how I didn't like kombucha because it tastes like vinegar and he was like try this brand.... it was actually really good.
Lo Bros = nice drink
Remedy = awful tasting drink
how were people unaware that a fermented beverage could contain some alcohol?
what?
Common sense is uncommon.
@@BloodyKnives66 what part of that is common sense. Chemistry is far from common sense.
I love kombucha. Almost an addiction.
That would be the alcohol then
Your digestive system must love it too
Same
There's an easy solution.
Buy a bottle from the store, split it into four parts in coffee filtre-covered glass jars and let them sit out for a few weeks. These are the seeds for your own home-brewed kombucha.
This only works if it's raw and relatively untreated (most store brands are not)
A better idea that is more likely to work is to buy one for 2-5$ online and have it shipped to your house and start from there
That way you'll already have a healthy culture to start with and it's more likely to not fail
@@thelordofgiggles all my seeds were started from store brand. They worked fine for me. I have loads of it brewing now (from a few years ago) with healthy scobys.
...seems to work.
@@_Solaris That's awesome that you got the store brands to work for you! I haven't had as much success unfortunately but maybe it's the brands near me having more than just kombucha in their bottles
@@thelordofgiggles that's curious.
I used GTs, split it into 4 jars (each covered with a coffee filtre) and waited about 4 weeks, the jars stored high up in a dark, warm spot.
The scobys were about 1/4" thick when it was all ready to go.
Try it again 🙂
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Yet another legislator from Oregon, trying to pass common sense legislation that helps the working citizen. Bravo!
1.25% ABV sounds like a pretty good reason to enjoy a bubbly drink, obviously 3% would be even better🤪
Heck some burger rolls have 2% ABV, the hard-line 0.5% cutoff makes no sense especially when it fosters anti-competitive markets for kombucha producers
One managed to work just fine within the existing laws proving there is no need to alter the laws just because other producers don't want to go through the hassles to meet them. It doesn't create an anti-competitive market because the other manufacturers can do what he did, instead of complaining it's "too hard." Business is about adapting to the situation, not reworking the situation because you are too cheap to pay the costs needed.
Kombucha is generally thought of being healthy and beneficial to one, this is generally only true in its natural state, with some alcohol content from fermentation. To make a soft drink with no alcohol it has to be removed. The easiest and cheapest way is to heat it to evaporate the alcohol. The problem is, ethanol has a boiling point of around 78 degrees Celsius, so to remove the alcohol this temperature needs to be reached, this is the problem as 78c is a pasteurisation temperature designed to kill microorganisms and bacteria, including the healthy ones that make Kombucha what it is.
The other method to remove alcohol and keep the goodness is vacuum distillation, this allows the alcohol to boil of at a much lower temperature. The downside is it's slower and more expensive. Businesses don't like slower and more expensive. So the end product is a soft drink with little or no health benefits and profit for the company.
Another possibility is to select other bacteria for the SCOBY. Acetobacter and Lactobacillus Bacteria are able to convert the alcohol into vinegar and lactic acid and it is totally possible to use them to go below the 0,5%Vol level. I would then further pasteurize the bottles like beer to kill the bacteria in the bottles and stop fermentation.
as far as the wiggle room; likely I think the best compromise would be it needs to be shipped out at 0.5% but its fines dont impact the company until its past 1.25%. Meaning operations would still need to do their best to remove it but cant face penalties unless its *really* fermenting.
It’s actually refreshing to see all the simple ingredients actually used in the process. The herbs and flowers and then the liquids and that’s about it. Very cool ❤
*I pray that everyone who sees this becomes successful in life!*
In my country there is a saying that half a glass of wine per day is beneficial to health. So maybe that kombucha fits the bill if you drink half a liter :)
The same goes for medicine, appropriate amounts are beneficial, but too much is toxic.
I'm confused. What's the problem with registering kombucha as an alcoholic drink and selling it as such? If it has alcohol, sell it as an alcoholic drink. Why do you need to change the laws?
Taxation
Cost,and market for the company's that make it. If it's sold as alcoholic it will be taxed as beer and only be able to be sold to someone 21 and over. However at just over 1% alcohol what is your market. It's not for people who want to drink alcohol so they will go for beer or stronger, it's not for younger people as they now can't buy it though at around 1% it's not going to get anyone drunk. So the volume will be lower but it will cost the consumer more since it can be taxed as having higher levels of alcohol which it really doesn't
@@sontaron7 also many states don't allow alcohol to be sold inside grocery stores, or you can't buy it on Sundays, or it's completely outlawed in some counties, yadda yadda yadda
@@jackMJ26 etc etc right
@@sontaron7 "company's"? You mean "companies"? Why do so many people not know how to pluralise words?
Just for reference, some breads we commonly eat like burger rolls and sweet breads can contain up to 1.2% alcohol, same with common fruit juices
Here in Grenada, we have a drink that's 1.2 percent, and it's served to children. It's not considered alcohol 🤷🏿♂️
Shandy?
You cannot just create exceptions as you wish. If kombucha can have 1.2% alcohol and sell as a non-alcoholic beverage, then others with same ABV would also want the same. Creating any alcohol product is a natural process (i.e. fermentation), so asking an exception for one specific product among them is not how a fair market works.
“You cannot just create exceptions as you wish” homie he is literally a legislator that is what they do.
@@johnbarthalameuwhaler just because you can doesn't make it fair.
Lol she made it seem like 40 grand was a lot when he was already spending 1 million on that one machine.
Just another healthy product under fire from stupid regulations
That stuff is great for my stomach. If you feel contripared or have an upset stomach try some kombucha.
Coffee and normal tea does that too.
Its possible Kombucha additionaly boosts your gut microbiome though.
That's interesting, every time I've tried kombucha, I got severe heartburn. I only tried a couple of brands though
@@adrianaslund8605 I did get a laxative effect with coffee now that I drink it everyday it doesn't happen often if ever. But I swear I've drank kombucha two or three times when I felt an upset stomach and it worked almost instantly. I swear.
@@monkiram oh wow yeah just doesn't react well with you, I guess.
That "POM Wonderful" will also kick your, uh... gut into gear.
Love The Valley girl vocal fry narration. Seems so professional for business insider.
So what do they do with the alcohol that they distilled?
It's sold under the Thomas & Sons brand.
they give it all to me
Just make it in your own home. It easy, cheap and fun.
So basically, this is no longer Kombucha.
this
Pretty much, it's best to try and find a local place that brews their own.
Thanks Cody ko for your in depth analysis of GT Dave!
I understand the struggles and pressure they’re under but I don’t consume alcohol and I would hate to see Kombuchas limit go up. At .5 I feel comfortable consuming it but anything more would interfere with my beliefs and between water and kombucha that’s literally all I drink. Love the health benefits but not the alcohol
Completely fair. I kind of wish they spoke about that side of things? So what if it doesn’t affect the majority, it matters
I use kombucha for my stomach and it’s so wonderful. I can’t drink alchohol because of my gi issues so drinking kombucha with just that little touch doesn’t make me sick. Lavender love and peach paradise are the best!
He's right though three months can kill any brand. Most habits are developed in 3 months, if you take your regulars to stop drinking your stuff for 3 months, they move on.
99% of people in the U.S wouldn't even notice if kumbucha was never sold in a store again.
I drink Kombucha everyday. Some stores don’t allow me to purchase it with food stamps however. It’s covered at Lidl but not Trader Joe’s. I guess that tiny percentage of alcohol goes unnoticed at some stores.
You're on food stamps and you drink kombucha everyday? I think I just discovered why you rely on food stamps, stop wasting money on stupid crap and maybe get a job
I was born with an autoimmune disease, how are you gonna tell me to work if the doctor at SSA told me I can’t. I got SSI first round because my disease is so bad. NO one gets SSI first time. I drink Kombucha because the probiotics are good for my tummy. If I didn’t eat healthily I’d be even sicker than I am. I don’t have the co morbidities associated with my illness.
@@SpiralBreeze I'm sorry , hope you have an amazing life ahead
Have you considered making Kombucha yourself. I have been drinking the stuff for years and have not purchased a bottle of it since my first bottle of it with a live cultured. I just take a piece of the “mother” and place it in a clean bottle(s) and add filtered water and then place the bottles in the refrigerator for about a week or until it tastes like it should.
@@gullreefclub yes I have, the building where I live is terrible for kimchi, yogurt, sour dough and kraut. I’ve tried to make it all and it all goes moldy.
🎶Bacterial world.... bacterial girl🎶
I love it!
3:40 Addendum: You can ferment without alcohol, ethanol only forms unter anaerobic conditions. When there's enough oxygen, the yeast releases water and CO2 instead.
Yeah but one would imagine that exposure to the air would risk spoilage.
Glad to see the tag in/out system being used for confined space entry @ 2:11
I feel like I herd abt ppl dying horrifically when it wasn't being used is that correct
it's really funny how they're worry about their teenage kid get drunk with 3 litters of kombucha, while there're hard drugs everywhere on the street.
I made the mistake of drinking a bottle of kombucha from the gas station one day at work and was surprised when I felt a little hint of buzz. It scared me because I operate equipment and as with most jobs in the US, any amount of alcohol is grounds for termination. It is for that reason I don't recommend people drink kombucha at work as you never know how it was stored and the abv level. Also I am not someone that is hyper sensitive to alcohol and drink craft beers semi regularly. That bottle of kumbucha had to be 2-3% easily.
It does give a bit of a buzz
I’d be ok with my kids drinking Kombucha with 1.25% alcohol. I’d know if they drank too much because they would poop a bunch.
Ok, this makes sense why youngsters end up being Alcoholic's. Noted.
@@lovev9904 1.25 is not why kids end up alcoholic 😂😂😂😂
@@lovev9904 for most of human history, low ABV wine, beer and other fermented drink were the primary source of hydration of all ages. Clean running water is a modern convenience. The only way to store beverages safely for any length of time was for them to be fermented. Low ABV drinks are not going to cause any issues if they haven’t for the past 8 thousand years or so.
Each and every part of this video is about bureaucratic compromise and an excellent example of when it fails..
You're more likely to have a histamine reaction before you get drunk off of kombucha. This fear mongering around small amounts of alcohol simply isn't based in science. This dude at the end is cool with how the laws are because he's already established in the market and can afford the expensive alcohol extraction equipment. If you want to keep 1.5% alcoholic kombucha out of the hands of children, be a better parent and teach them about the subject.
The first time I had one from a grocery store was on my lunch break, I was so buzzed I felt like I shouldn't be at work. I would have appreciated a warning myself. Some people are sensitive to alcohol. Just a warning label would be good enough for me.
@@yesterdayseyes same here, due to a health condition i have to be very careful about how much alcohol i have, cant even have so much as a beer. I love kombucha and absolutely understand I'm choosing to drink a fermented product and understand the risks associated, but it would sure be nice knowing whats inside it. Even if just for the sake of knowing what your consuming/what amounts. Some brands i can have some i cant, and others i have no idea. So I usually just go with kevita, there very strict on low-no alcohol content. Nothing beats there sparkling probiotic lime mint coconut mojita
The part about Japanese kombucha is wrong; in the west we mistakenly call fermented tea "kombucha" when kombucha is actually just tea(cha) made with kombu(a type of kelp) and hot water and sometime green tea is added as well and it is not fermented, kocha kinoko is what fermented tea is actually called in Japan and does not use kelp.
And here I am thinking kombucha was supposed to be a sparkly something instead of a health drink that saved someones mother from cancer
What a nuanced subject. Pretty cool
I'm glad I've been supporting both of these companies for years now. Good times.
7:25 Had me dying 🤣🤣🤣 his smugass just totally pleased.
Kombucha isn’t made of kombu in Japan… 昆布茶 is a different type of tea made of real kombu. Do some research, man…
GT Dave is hypocritical. He opposed the bill increasing the alcohol limit to 2.5%, because he dodn't want to compete with small producers.
governments should not be involved in voluntary transactions between individuals
they do and will.
mostly for control
been in Oklahoma used to be 3 percent not at all three beer in half an hour and you would blow an illegal alcohol limit to drive
Wow, now I know why synergy kombucha tastes so much different (worse imo) than every other brand I've tried; completely different process, completely different product
Been loving GT's going on years now. Never knew Dave was that shiny though!
Yeah, I do tend to shine 😳
@@3GTDave Dude, I’ve been loving GT‘s for so long now, like way before they made you guys put the black labels on the top of the rim to signify the “increased” alcohol level. I wanted to work for you so, bad but I live in San Francisco and you guys are located down there!
My favorites; Original, Raspberry, Strawberry!
"The Keeping Our Manufacturers from Being Unfairly taxed while Championing Health Act (KOMBUCHA) Act"
Why is a America like this.
I know. They have the weirdest names for stuff
Hi Everyone! 👋🏼
If you look at certain parts of the GT’s Living Foods Production Line, my Mother’s quote is actually printed on the 16 Ounce Trilogy™️ flavor!
I have been consuming GT’s Kombucha for over 4 years and it’s delicious!
I respect the congressman for trying to pass such a law.
I mean, there's money behind it. He's not doing all that work out of the goodness of his heart lol
I guess some people need to be ruled over
With all the problems facing America and the world… new kombucha legislation is the issue that needs to addressed?!?
Great video, thanks for sharing
That guy just doesnt want to let more people in now that he has that huge million dollar booze extractor
Exactly^ What a douche
GTS kombucha is hands down the most natural and great tasting kombucha there is on the market. My favorite flavor of kombucha is Old world Noir. Idgad about the alcohol content cuz it help cuz guts.
The part about the origin is misleading information. "Kombucha" isn't the fermented tea that comes from China. That tea is called something completely different in both Chinese and Japanese. Heck, even Merriam-Webster points this out about the word "kombucha": "History and Etymology for kombucha
probably misapplication of Japanese konbucha, kobucha "tea made from kelp," from kobu, konbu "kelp" + cha "tea""
You should have been honest that the term's misapplied in the west.
Wow! I learned so much from this video! I can appreciate kombucha even more now
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Making it out at a young age is quite difficult. I started a side hustle at 17, saved up and made some good investments. l'm 28,live on my own and having a good life for myself. Big ups to you and everyone out there trying
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With our government, if you want a law changed all you have to do is give enough campaign “donations” to enough politicians and then your issue is solved ASAP.