They’re calling it a new era of refreshment.

Big things are bubbling for West Cork’s hard kombucha brand, Kombeara, as they gear up to bring their unique brews to the UK and European markets in 2026.

So what the heck is a hard kombucha? This naturally low-sugar, low-alcohol, vegan, and gluten-free beverage is made from fermented Sencha tea, Irish seaweed, and real fruit.

The result is a lively, sparkling drink available in three flavours: Grapefruit, Blood Orange & Yuzu; Blueberry & Sicilian Lemon; and Mango & Passionfruit, all 4.2% ABV.

Keith Barry and Feargal Harrington , founder and CEO Kombeara, at the launch of Kombeara in Dublin. Photo Julien Behal.

Described as “kombucha with a kick”, each can begins its life as a sweet Sencha tea infused with a dash of Irish seaweed. After the addition of a SCOBY (symbiotic culture of bacteria and yeast), the tea undergoes a natural fermentation to create traditional kombucha. A second fermentation introduces yeast, giving Kombeara its gentle kick of alcohol.

“We wanted to create something that fits today’s lifestyle – a drink that’s full of life, flavour, and authenticity,” said Feargal Harrington, CEO of Kombeara.

“Kombeara brings together the best of both worlds: the craft and culture of brewing, with the benefits of a natural, lower-sugar alternative. We’re proud to be leading the charge in introducing Ireland to hard kombucha.”

To support this next phase, Kombeara is currently fundraising to scale production and distribution, and to establish strategic partnerships that will accelerate its growth. in the meantime you can pick up a can (€3.95) and is now available in SuperValu, Centra,