(Grace Raver/The Washington Post)
Food
Kombucha just got boozier, and we're here for it.
Kombucha, an effervescent fermented tea, has become increasingly popular over the last few years. Now some brewers are upping the alcohol content. Is this new twist good enough to appear on tap at your local bar or should we just forget it ever existed? The Post's Maura Judkis tries three types of boozy "booch" to find out.
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