Hops Kombucha
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4.5 from 2 votes

Hops Kombucha

Delicious home brewed hops kombucha with a combination of aromatic pine, citrus, and floral notes.
Course Drinks
Cuisine American
Keyword kombucha, fermented, hops, centennial hops
Prep Time 20 minutes
Fermenting time: 11 days 3 hours 40 minutes
Servings 6 people
Author Sheryl



  • 1 C organic cane sugar
  • 8 organic black tea bags
  • 2 C previous brew kombucha or vinegar
  • 14 C water
  • 1 kombucha SCOBY culture
  • .25 oz dry cone hops Centennial, Cascade, etc.


  • Bring 3 C of water to a boil. Add the sugar and stir to dissolve. Toss in the tea bags.
  • Add the additional water (9 C) and allow the mixture to cool. Remove the tea bags and pour the sweetened tea into a clean glass jar.
  • Add the 2 C of previous brew kombucha (or use vinegar) and add the kombucha SCOBY. Cover with a cheesecloth and rubberband.*
  • Cover the jar with cloth, secure with a rubber band and place in a warm spot. The time it needs to brew may vary greatly - anywhere from 7-10 days should be sufficient (at a temp of 75 degrees). Winter batches may take a little longer. You can taste your brew by taking out a little bit with a clean straw or spoon.
  • Once the brew has reached the perfect taste, bottle for a second ferment. Remove the SCOBY and set aside in a large bowl - taking care to cover for the time being. Remove 2 C. of kombucha and save for a future batch. To the remaining kombucha, add the dry hops (.25 oz). Place the plastic lid on the gallon kombucha jar and set to the rear of the counter away from sunlight in a warm place.
  • Allow the hops to infuse that second brew for 2 days, give it a shake a few times each day. The hops should float on the top and sort of expand.
  • After 2 days and with clean hands, remove the hops and discard. Strain the hops kombucha using a fine mesh strainer and funnel into your swing top bottles, filling 3/4 full. Continue with the remaining kombucha until you have 5-6 bottles. Optional: before sealing, feel free to add a small 2" strip of fresh orange peel. Close up the bottle and leave them out on the counter at room temperature for 3-4 days. This will help increase the carbonation.
  • Place in the refrigerator and consume at your leisure.**


* A double layer of coffee filters works well if you don't have a clean piece of cloth or fabric.
** Be careful when opening your swing top kombucha bottles. They can get very carbonated over time. You may want to burp the jar once or twice after you bottle to eliminate any abundance of pressure and avoid any explosions.