Better Kombucha

Our Story

“What started as a passion to make the best kombucha I could for my family grew into continually seeking out and sourcing excellent ingredients to produce high quality kombucha for a community bigger than I could ever have imagined.” Nancey

In 2015 Nancey Legg introduced Better Kombucha to the local community at a small, weekly farmer’s market. Folks showed up thirsty and began recommending it to their favorite gathering places. Based on this initial response, Nancey realized that making the beverage could be more than a hobby.  So, armed with a master’s degree in Public Health and acquiring the basics of business, she decided that her commitment to wellness and her community created a great opportunity to pursue this full time.

So, in 2016 with product presence in one coffee shop, Better Kombucha became Birmingham’s first commercial kombucha brewery.

Currently, Better Kombucha utilizes 3 local distribution companies to get award winning kombucha to 200+ stores, restaurants & coffee shops throughout Alabama and the southeast.

Our Product

By definition, kombucha is fermented tea and is considered a fermented food and all fermented foods contain trace amounts of alcohol. However, as long as the ethanol level (ABV) is <0.5% it is considered non-alcoholic by law, per the FDA. At Better Kombucha, in order to preserve the integrity of the naturally-occurring live culture in our product, we do not pasteurize our kombucha. Therefore, our kombucha continues to ferment after it is bottled and over time will eventually exceed 0.5% ABV, that is why we stamp a BEST BY date on every bottle and keg. This date is approximately 120 days (4 months) from production date. Our testing has shown that our product is still within legal limits until then. 

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The naturally-occurring culture present in all of our kombucha is a combination of living  probiotics (bacteria and yeast). These organisms change with time and temperature and must be closely monitored to maintain both their health and flavor. Because the culture is ever evolving, at times there may be a slight change in flavor. We are constantly working on quality control.