By Lindsay Snider
Murphy News Service 

A handful of Minnesota restaurants and cafes now serve Prohibition Kombucha on tap. Prohibition Kombucha is the first non-alcoholic, tea-based beverage crafted in the Twin Cities.

Some people tend to shy away from kombucha beverages because of their acidic and vinegary tastes. But founders of Prohibition Kombucha claim this product is different because consumers will enjoy and appreciate the complex favors.

“I’m always running into people who’ve sampled bottled kombucha, found it disappointing, and were then convinced that what they had experienced must be indicative of all kombucha,” founder Nate Uri said in a prepared statement. “When done right — like we are doing at Prohibition Kombucha — this beverage is like a Champagne made from tea instead of grapes. It can have the same flavor, texture and aroma complexity as a good cocktail, beer or wine.”

Uri is a former brewer at Herkimer Pub and Brewery in Minneapolis, while co-founder David Duckler is an owner of Verdant Tea, one of more than a dozen restaurants that offer Prohibition Kombucha.

Prohibition Kombucha is made by a fermentation process similar to modern brewing and winemaking techniques. It uses ingredients like Chinese teas, rare botanicals and tropical juices to create abstract and unique flavors.

“We learned early on that the key to creating that spectacular experience is to use the best ingredients,” Uri said. “Without that solid base, you’d end up with the same stuff the general public has shied away from.”

The Pink Robot, Ginger Vesper and White Elephant are three signature flavors on the market. All flavors contain less than one gram of sugar per ounce and a pint has less than 56 calories.

There is some debate about the health benefits of kombucha. But some believe the fermentation process creates beneficial organic acids that aid digestion and detoxification.

Lindsay Snider is studying journalism at the University of Minnesota.

 (Map shows where you can find Prohibition Kombucha.)