Frequently Asked Questions

No, Urban Kombucha does not contain alcohol. Each of our brews is systematically tested and guaranteed alcohol-free throughout the fermentation process until bottling, all in our own state-of-the-art Swiss factory!

Why does this question arise? Because unfortunately, this is not the case for all artisanal kombuchas available on the market, and even less so in the world of so-called “raw” kombucha. It is not uncommon to find kombuchas on the market that contain up to 1.2% or even 2.5% alcohol by volume, which is the same as a light beer. In the eyes of the law, these kombuchas are therefore considered alcoholic beverages, or even “alcoholic and sweet” for some. This makes them a product that is prohibited for children and young adults under the age of 16, not recommended for pregnant women, people who do not consume alcohol for health or religious reasons, or young drivers.

Some producers, in Switzerland and elsewhere, are often unaware that their kombucha may contain alcohol and therefore fail to indicate this on their packaging.

This is also why Urban Kombucha can be enjoyed at any time of day and by as many people as possible, without worrying about its alcohol content. Since day one in 2013, Urban Kombucha has been driven by a desire to offer an exciting, alcohol-free, and healthier alternative to the industrial and alcoholic beverages that have long filled store shelves.

At the risk of shattering a myth (and causing a few tears), the simple answer is… no!

Unpasteurized / raw kombucha may naturally contain live yeast and bacteria as a result of fermentation, but in order for these to be considered “probiotics,” they must (1) have very specific characteristics, (2) be present in sufficient numbers, (3) survive all the way to the intestine, and (4) once in the intestine, have a significantly proven and documented beneficial effect. However, the so-called probiotic effect naturally contained in kombucha has not been demonstrated by any of the numerous scientific studies on the subject. On the contrary. This is why both Switzerland and Europe prohibit health claims related to probiotics on kombucha, and why many producers have had to remove such claims from their labels.

Indeed, we do apply a light heat treatment and light filtration (to prevent deposits of “kombucha mother”/ “scoby”), always in strict accordance with traditional and artisanal production methods: natural fermentation of organic tea using our own culture of microorganisms and yeasts, which we have been cultivating for over 10 years.

It is therefore a stabilized product, much like craft beer or wine, in which it is desirable for the yeast to stop working at a certain point and leave, having done most of their work!
The reason? To ensure an alcohol-free product (systematically tested, particularly in view of a very strict legal framework and significant health risks), to offer a product that can be enjoyed by everyone, to minimize the risk of gas and alcohol refermentation, and to guarantee consistency in taste and stability on our customers’ shelves. (always nice if we can avoid exploding bottles  ).
Not only have we wanted to be a fermented, 100% natural and exciting alternative to alcoholic beverages since day one, but also to the industrial sodas with a sad reputation that have flooded the shelves for a long time.

Urban is therefore a 100% authentic kombucha, but not 100% “raw” for the reasons stated above (alcohol content, stability, taste variation, accessibility to the widest possible audience, etc.), as a homemade kombucha might be. By the way, we also organize workshops to teach people how to make it and avoid unpleasant surprises! It is still a food product that is consumed and there may be certain risks ;)

Let’s be honest, kombucha can no longer be categorized solely as “living or non-living” or “probiotic.” Kombucha is much more than that, and modern science has highlighted various beneficial aspects of kombucha, whether living or non-living, just as it has also helped to dispel myths and old beliefs (probiotics, panacea, etc.).

The art of fermentation is primarily used to transform a simple tea infusion into a kombucha with complex flavors.

!! Kombucha Geek alert !!
For example, in an acidic environment such as kombucha, many polyphenols and theaflavins are stable; others are transformed (EGCG → EGC; ECG → EC), which contributes to the sensory and antioxidant profile. Antioxidant activity is strongly correlated with the content of acids produced by fermentation, not with the “living” content in the bottle.
The main benefit comes from the compounds formed during fermentation (organic acids, biotransformed polyphenols, DSL), not from the presence of live yeast or bacteria in the bottle. DSL (D-saccharic acid-1,4-lactone), for example, can be measured and quantified in kombucha (using robust HPCE methods), and it varies depending on the cultures/processes.
And that’s what scientific studies say!

The world of fermentation is vast, as vast as it is linked to numerous popular beliefs, social networks trends, urban legends, personal theories, etc. Among all this, there is truth and there is falsehood. As always with this type of subject. Many people believe that kombucha aids digestion, boosts the immune system, and provides an energy boost thanks to the vitamins, antioxidants, and organic acids it contains. Urban Kombucha does not take a position on these issues; as big fans of this drink as we are, we do not consider it for what it is not (a medicine or a functional food) but for what it is: a superb, healthier alternative to industrial drinks!

It’s worth noting that European and Swiss legislation also prohibits any claims about probiotics in a drink such as kombucha, as there are simply no robust scientific studies proving that kombucha contains sufficient amounts of probiotic yeast or bacteria to have a beneficial effect on the microbiota.

As far as we are concerned, Urban was born out of a desire to offer a fermented, artisanal, alcohol-free, exciting, natural, and organic alternative, made with whole ingredients and no concentrates, using traditional methods, and healthier than the industrial sodas that fill the shelves. These are the only benefits we have always wanted to highlight, and we guarantee them :)

No! Urban Kombucha is a modern kombucha made using traditional fermentation methods, based on infused organic and fair trade tea leaves and a (giant) SCOBY that has been cultivated for over 15 years. Our knowledge of the subject and mastery of the processes for over 10 years enable us to obtain a stable, consistent, and delicious product, all manufactured in accordance with the strictest hygiene rules and standards.

No, and that’s partly intentional.

Let us explain: as mentioned above, the yeast (responsible for producing alcohol and CO2) is deliberately inactivated in our kombucha to prevent your bottle or can from exploding, exceeding the legal alcohol limit, or, in general, continuing to ferment. Therefore, there is no guarantee that you will be able to reproduce a kombucha mother from one of our bottles or cans.

That’s why we organize workshops at our factory to teach you how to make your own kombucha at home!

Urban Kombucha is considered a non-alcoholic beverage, but be careful: this is by no means the case for all kombucha, artisanal or otherwise, sold on store shelves! If the label makes no mention of alcohol (either the exact alcohol content or the absence thereof), ask for more information. This is therefore the first thing to look at.

Also, tea-based kombucha naturally contains caffeine (theine), the consumption of which should be limited during pregnancy.

We cannot stress this enough: seek advice from your doctor and avoid any risks! You’ll have plenty of time to catch up later :)

**When? Where? ** Kombucha is consumed on a daily basis across the planet. On a sunny terrace, at the restaurant, at home, at work, in a park, on a yoga mat, on a surf board or even while riding around on a T-Rex. Urban Kombucha is whenever and wherever you feel like it! Are you super-sensitive to theine? Consider a bottle of kombucha like a cup of tea, and don’t drink it right before bed.

**How much? ** You’ll be the judge of that. We find that our 330 ml bottles are the perfect size to sip down in one sitting. And thanks to the twist-cap, you can easily grab-and-drink while on the move.

How much to drink? There’s no particular indication. Personally, we like the 330 ml bottles because they’re so pleasant to drink in one go. However, the choice of a resealable cap gives you the freedom to do as you please and take your kombucha with you wherever you go. As far as we’re concerned, we always have a bottle or can lying around in the backpack…

Like all natural, preservative-free artisanal beverages, kombucha is best enjoyed well-chilled. However, it is possible to store it at room temperature beforehand, as long as it is kept away from light and immediate sources of heat.

Treat it with respect, it’ll return the favour.

Well… if you’re that itchy, go ahead. But like any soft drink, you run the risk of getting more out of the bottle than you do in. Personally, we prefer kombucha as a drink rather than a shampoo ;)

However, don’t hesitate to stir the bottle gently to dissolve any natural deposits that may have formed at the bottom.

We believe that kombucha belongs in its own category. Halfway between a functional (health) drink and a refreshing (non-alcoholic) beverage, it’s not really an energy drink, as it doesn’t have the usual batch of additives, caffeine concentrate or other stimulants (herbal or extract-based) added, nor large quantities of sugar. What is certain is that all the ingredients on our list are natural and pronounceable!

Urban Kombucha contains < 20 kcalories per 100ml. This represents < 60 kcalories per 330ml bottle. The calories come mainly from the raw cane sugar (organic and fair-trade) needed for the fermentation process. This leaves < 5g of sugar per 100ml, i.e. < 15g per 330ml bottle. This finely-dosed amount of sugar balances the taste to obtain the perfect combination of flavors. For information, yogurt contains around 100 kcalories per 100 ml, and orange juice around 50 kcalories per 100 ml.

We use either organic Sencha green tea leaves or organic Assam black tea leaves from the foothills of the Himalayas. While most ready-to-eat tea drinks use tea extract, we infuse the whole leaves, just like the real tea we drink at home. With us, there’s no compromise on quality!

We use pure and fresh ingredients. This means that there may be deposits/ natural sediments that form after some time. We could hide them using coloured-glass bottles, but in line with our values and spirit, we prefer to be fully transparent, and we are proud of our choice! Our Kombucha has not been sterilized, homogenized, micro-waved, synthesized or poorly treated, and that’s great! You can gently mix (and not frantically shake!) the bottle to dissolve the natural deposit. Think of it as a good beer or a fine wine that gets better with time!

The Kombucha culture (also known as “Kombucha Mother” and similar to the “Vinegar Mother”) or SCOBY (acronym for Symbiotic Culture of Bacteria and Yeast) is a collection of living yeast and good bacteria that have been carefully selected. They are commonly referred to as probiotics (you know, the bifidus that can be spread over the face for a beautiful and smooth skin?). These microorganisms work really hard to transform tea into Kombucha – they are responsible for the fermentation – and they are doing a fine job! While hearing about yeast or bacteria may surprise the inexperienced ear, it is these same microorganisms that are used to make bread, cheese, yogurt, wine, beer, cider, vinegar and other common food products.

Our kombucha contains no animal products. This makes it a naturally vegan drink. Likewise, our products are gluten-free.

Some people think that the guy responsible for the fermentation is a fungus that floats on top of the liquid during the production process. Nay! In reality, it is cellulose (the carbohydrates that make up the cell walls of plants, which we call the “mother of kombucha” and that is also found in the production of vinegar (the “Vinegar Mother”). This cellulose acts as a floating island and a haven for the microorganisms that are responsible for the fermentation. Yeast are members of the same scientific kingdom (“Fungi”) as mushroom. But human are also members of the same scientific kingdom (“Animalia”) as jellyfish. Do you consider yourself a jellyfish? If yes, we’d love to meet you. If not: see our point?

Yes! To have our products delivered directly to your home, simply click on the green “SHOP” button at the top right of the page. You will then be automatically redirected to our online store, which contains all the products made by our team in our factory. There you will find all our kombucha as well as a few other ranges of drinks, all made by our team with the same passion and philosophy as our kombucha.

If you would like to receive a quote for a business or professional event, the best thing to do is to contact us using the contact form at the bottom of the page. We will get back to you with all relevant info asap :)

No, our bottles don’t have deposit. Glass recycles very well, so please either re-use the bottles for other purposes or recycle where appropriate.

You bet! Our ingredients as well as our processes are certified organic by Bio.Inspecta Suisse. Our certificate is available by clicking here.

Small, dynamic, open-minded, super-cool and different!