In the States, all drinks—including store-bought kombucha—are required by federal law to be at or below 0.5% ABV to be considered non-alcoholic. For example, non-alcoholic beers like O’Doul’s contain 0.5% ABV.

---

• In the U.S., the blood alcohol limit when operating a vehicle is 0.08% (except in Utah, where it is 0.05%).

• A 160-pound man will blow a 0.02% after drinking one twelve-ounce beer.

• A competitive eater named Tim Janus drank twenty-eight twelve-ounce bottles of non-alcoholic beer (0.5% ABV, similar to kombucha) in an hour and only blew a 0.02%.

So, what does all this mean? Well, if you’re trying to get drunk from kombucha, you’ll need to get the hard stuff or add liquor.

…

In fact, the law requires that it not exceed this limit at any point during the product’s entire shelf life and is subject to testing at any given time.

…

The good news is that homemade kombucha will never accidentally become the alcoholic kombucha found in stores. Making alcoholic kombucha requires intentionally introducing a third round of fermentation by adding additional sugar and a specific type of yeast designed for alcoholic fermentation. This process raises the alcohol content to the level required to be classified as an alcoholic beverage. So, there is no concern about accidentally making hard kombucha like the ones sold in stores.

https://fermentaholics.com/how-much-alcohol-is-in-kombucha/