��������

There’s irony in Chris McCoy selling his kombucha “beer” as an alcoholic beverage, since as he sees it, kombucha might actually sober you up quicker than it will get you drunk.

McCoy recently opened a microbrewery called Kombucha Town on the sixth floor of the Herald Building in downtown Bellingham. The business, in development since September 2011, is the first local producer of kombucha—a fermented sweet tea containing cultures of yeast and bacteria—sold as an alcoholic drink.