A quote from the Globe & Mail
Long embraced by health-food fanatics and yoga enthusiasts, kombucha has entered the mainstream, securing space on grocery store shelves beside sodas, energy drinks and bottled smoothies. Even high-end kitchenware retailer Williams-Sonoma has jumped on the kombucha bandwagon. The chain has introduced do-it-yourself kombucha kits and supplies as part of its new “agrarian” line of products for urban homesteaders. For beverage makers, revamping kombucha’s hippie image has meant focusing on flavour. In North Vancouver, for instance, Barbara Schellenberg, a partner of the new Ethical Soda Co., recommends sipping the company’s blackberry, lavender, raspberry and hibiscus-flavoured kombucha teas with meals as a non-alcoholic alternative to wine.
Sounds good, right. I blame Adam Campbell and Aaron Heidt for getting me hooked on this. That's the only tenuous link to running you'll find here!
The Waldorf Hotel in Vancouver even uses Ethical Soda’s kombucha in cocktails. Vanessa Bourget, a head bartender at the hotel, mixes the brand’s cassis-flavoured kombucha tea with cassis liqueur and vodka or gin to create a “Kombucha Regal.” Ms. Bourget, who is also a holistic nutritionist, is constantly creating new cocktails with a healthy twist, using vitamin- and antioxidant-rich ingredients, like aloe vera, rose hips or berry juices, to help counter the effects of alcohol. Kombucha tea was an ideal addition to her bar menu, replacing sweetened, artificially flavoured mixes, she says.
Now the alcoholic version - that sounds more like it!
Regardless of it's proposed health benefits, about which I am very skeptical, it tastes great, and it's actually pretty easy to make. I'm onto my fourth batch now. At about $2 for 4 litres, it's also way cheaper than the store bought variety, which is a bonus, as the kids have developed quite the taste for it!