This is perhaps/maybe/probably a discussion that I should have had via D/M w/ @Todd , but it may be a Q on the hive's mind. Let me begin with a link: https://www.beeradvocate.com/articles/11843/kombucha-brew-a-new-ingredient-catches-on/ from this site. It ends with "If the growing popularity of sour and wild ales is any indication, it may only be a matter of time before kombucha ales appear on tap. 'Brewers with an interest in the virtually limitless array of flavors and aromas that mixed culture fermentation can create are bound to experiment with microbes from kombucha,' notes Stuffings." In the (nearly) five (5) years since that article's publication, Kombucha & "Hard" Kombucha has come into its own. Just as with the now-widely recognized Kvass, Kombucha is a fermented beverage with an albeit usually-low ABV. Also in the interim, a "Hard" version has begun to commercially appear, making it a very real possibility for inclusion as a fermented beerverage, much akin to Kvass. For total clarity, let me tell you that I was at the forefront of a VERY heated discussion in favor of retaining Kvass vs (sort of) @UCLABrewN84 many years ago & although my side of the discussion prevailed, I have NO interest in taking up yet another torch. If this is D.I.W. (dead inna water), open for heated debate or S/C'd (s**tCANned) at entry level, I don't care. This one, for me, is much like beer itself - I don't care how it got there, I am ONLY (Mostly) interested in the final product. If we agree to add Kombucha(s) or simply allow them as Herb & Spiced Beers, fine. If not, also fine, but I need some direction in life, rather than drifting without a rudder.