Kombucha-based alcoholic beverage brewing system and method

A system for brewing a fermented alcoholic beverage comprising:

• a brew vessel for steeping tea in quantities of hot water to form a first tea liquor batch and a second tea liquor batch;
• a primary fermentation vessel downstream of the brew vessel for receiving the first tea liquor batch and one or more yeasts and one or more fermentables, the primary fermentation vessel configured for anaerobic fermentation of the first tea liquor batch into a primary alcoholic brew such that carbon dioxide released during primary fermentation escapes from the primary fermentation vessel during anaerobic fermentation and air is prevented from entering the primary fermentation vessel;
• a secondary fermentation vessel downstream of the primary fermentation vessel for receiving the primary alcoholic brew from the primary fermentation vessel, the secondary fermentation vessel configured for further anaerobic fermentation of the primary alcoholic brew to an elevated alcoholic brew having an elevated alcohol by volume (ABV) of at least 7%, the secondary fermentation vessel configured for anaerobic fermentation such that carbon dioxide released during further anaerobic fermentation escapes from the secondary fermentation vessel and air is prevented from entering the secondary fermentation vessel;
• an aerobic fermenter downstream of the brew vessel for fermenting the second tea liquor batch when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor;
• and
• a mixing tank (i) downstream of the secondary fermenter and (ii) downstream of the anerobic fermenter, the mixing tank configured for (i) receiving the elevated alcoholic brew from the secondary fermentation vessel and (ii) receiving the fermented tea liquor from the aerobic fermenter without transfer of the fermented tea liquor through the primary and secondary fermentation vessels, wherein the mixing tank is dimensioned and configured for mixing the elevated alcoholic brew having an ABV of at least 7% with the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having a reduced ABV lower than the elevated ABV, wherein the fermented alcoholic beverage includes active probiotic colonies and the reduced ABV is approximately 3% to 7%.