Why Kombucha is Better on Tap
If you’ve sampled Kombucha from the grocery store, you’ve probably had it in a single-serve glass bottle or aluminum can. However, when all things are considered, kombucha is much better on tap. It can be stored and served in the same chilled keg storage system used for beer, wine and cold brew. The batch can be poured through plastic lines to fill a glass on-demand.
The keg storage approach to kombucha offers unique benefits, including diminished waste and a better final product. Not only does a keg avoid the waste of individual bottles, it allows you to pour as much (or as little) as you want at a time.
When Kombucha is put into a keg after brewing, KegWorks notes there’s an option for “forced carbonation.” This means the brewer can ensure the batch has exactly the right amount of fizz in each glass with a Nitrogen tank and regulator. This prevents the off-putting sour experience associated with a glass of flat kombucha, even if the contents of the keg are consumed very slowly.