By Walt Hickey If you like Numlock, tell a friend about the newsletter! The best way to get new readers is word of mouth. Fermentation In a disturbing yet inevitable synthesis of two supremely trendy product developments, hard kombucha has emerged as lightning in a bottle by combining the popular earthy nonalcoholic probiotic with the increasingly loved spiked seltzers, coalescing into a frankenbeverage. It conveys to onlookers, “sure, I may be watching my pounds, but I both like to party and also definitely have a strong opinion about Jill Stein one way or another.” The 4.5 percent alcohol by volume boozy ‘bucha saw sales rise 126 percent over the 52-week period ending August 10, to
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