Hopped Kombucha

Updated Jan 19, 2024

Combining the aromas and flavors of beer, this homemade hopped kombucha is sure to please the beer lover in your family!

If you or someone in your family that loves kombucha and also likes to drink beer, you’ve got to make them some dry-hopped kombucha. Steeping hops in your finished kombucha before bottling infuses it with the aromas and flavors of the hops used and is a great complement to the naturally occurring flavors and aromas of kombucha.

Note that hops have antibiotic properties and will slow down or even stop the fermentation process if used during your primary fermentation. You will want to steep the hops and strain them out prior to bottling to remove the hop particles from your kombucha.

Enjoy it from the bottle or use to make a tasty and refreshing Ginger IPA Kombucha Mocktail.

Kombucha Fermentation Overview

There are two fermentation phases when making kombucha:

1. Primary Fermentation: This is when you transform sweet tea into tart and tasty kombucha. Get all the details at how to make kombucha.

2. Secondary Fermentation: This is when you carbonate the kombucha by adding flavor and sugars (like hops ?) and bottling it.

In order to make this Hopped Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated!

Preparing for Secondary Fermentation

This recipe makes about 7 x 16 fluid ounce bottles of finished kombucha (from a 1-gallon batch of unflavored homemade kombucha aka from your primary fermentation).

Reserve 2 cups (about 16 oz / 0.47L) kombucha and your SCOBY from your completed primary fermentation and set aside – you will use this as your starter for your next gallon batch of kombucha.

With your kombucha starter tea and SCOBY placed aside, you now have enough kombucha left to flavor and fill your bottles. This guide assumes are using 16 oz. glass bottles which are a popular choice for kombucha; however, there are many options for bottling kombucha.

Ingredients to make Hopped Kombucha

Kombucha Finished kombucha from your first fermentation is the base to which you will add the blueberry flavors

Hops: I used dry pellet hops, you may also use whole leaf hops or even fresh hops for great results. Hops can be easily sourced in whole flower or pellet from your local homebrew shop or online. There has been an explosion in the variety of hops and each contributes unique combinations of flavors and aromas

Sugar: A touch of additional sugar for bacteria and yeast to feed on which creates carbonation (aka fizzy goodness)

How to make Hopped Kombucha

Making your own Hopped Kombucha is really easy and fun! Here is an overview of the process.

Add Flavors: Add hops to your kombucha in place of fruits or spices and allow it to steep for a few days. Check out how to do a secondary fermentation (Method 2) for details on how to do this easily.

Bottle: Transfer kombucha to fermentation bottles.

Condition: For 3 to 10 days, until it reaches the carbonation level you like.

Enjoy: Chill in the fridge before serving.

Hopped Kombucha Recipe

Yield: 7 bottles • Active time: 20 minutes • Total time: 3 -10 days

Adding layers of hop aroma and flavors to your homemade kombucha!

This recipe assumes you are doing a secondary fermentation (flavoring and carbonation) in the bottle. You may also incorporate a third fermentation using the same proportions but following the third fermentation steps.

Ingredients:

1 gallon homemade kombucha from a first fermentation, 1.9 L

1 Tbs hop pellets in your preferred variety, 14 g

7 sugar cubes or 2 Tbs sugar 12 g

Instructions:

Steep hops: Transfer the kombucha to a second fermenter (alternatively, remove your SCOBY and ~2 cups kombucha for your next batch and store in a covered glass container) Add hops to the kombucha, cover and let steep 2-3 days.

Strain out hops: Using a kitchen strainer, remove the hops from the kombucha, this can be combined with the next step by filling bottles as you strain out the hops.

Fill bottles: Transfer kombucha into fermentation bottles, leaving about 1 inch empty at the top.

Sweeten: Add one sugar cube per 16 bottle or evenly divide sugar between bottles (about 1 tsp per bottle)

Cap: Cap the filled bottles and tighten the cap snugly.

Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.

Enjoy: Chill in the fridge before serving. Homemade Kombucha can be stored in the fridge, tightly sealed, for several weeks.

Tips & Tricks:

Make sweet tea for your next batch the night before you flavor and bottling and let it cool on the stove overnight so that you can flavor your kombucha and get your next batch started at the same time.

If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a recyclable plastic bottle with kombucha (leaving 1.5 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottles are also ready. This will help you gauge how long it take for kombucha to carbonate your climate and will prevent bottle explosions.