Fermented tea adds tang to cocktails

01/18/2012 | Wall Street Journal, The

Kombucha is making its way out of the health-food store and into bars and restaurants. The fermented tea has been popping up on menus as an ingredient in dressings and alcoholic beverages. One such drink is the "beer bucha," a concoction of a light beer and kombucha, served at Urban Rustic in Brooklyn, N.Y.

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