Best Beverage Trend

Like sausage, kombucha is best when you can’t see it being made. But like its alcoholic cousin, beer, vinegar-tinged tea fermented with a symbiotic colony of bacteria and yeast is at its most effervescent when pulled straight from the tap. While bottled ’booch is spreading like a cheerful SCOBY in local restaurants, it’s the draft kind we prefer, available straight from the tap at a growing list of restaurants — including EiO & The Hive and Filling Station East — or in growlers of locally brewed Booch brand kombucha, available at Sunflower Cafe. CARRINGTON FOX

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