Anywhere from 1% to 3% alcohol by volume naturally occurs in kombucha. That’s because the tea is fermented. But the current law says producers can never go over the legal limit of .5% ABV. Except, controlling the alcohol levels is expensive and complicated. Producers have to redo their recipes, get a distillery license, or pay extra taxes. If they don't, they could risk penalties or get their product pulled from shelves. Could a proposed Act to raise the limit make things easier on producers? We visited the Brew Dr. production factory in Portland, Oregon to find out.