Fermented foods and low ABV drinks were two of the biggest food trends of the late 2010s. Kombucha, a drink made by fermenting tea and sugar with bacteria and yeast for about seven to 10 days, plays into both of those crazes. It's no secret that kombucha is already a hip beverage, but as summer 2020 approaches, can hard kombucha become the next spiked seltzer? [more...]