The Difference Between Raw, Pasteurized, and Shelf-Stable Kombucha

Not all kombucha is created equal—and that’s a good thing. As the popularity of this fizzy fermented tea continues to rise, you’ve probably noticed more options popping up at grocery stores, markets, and cafés. But what do labels like “raw,” “pasteurized,” or “shelf-stable” really mean?

At La Rive Kombucha, we proudly brew small-batch raw kombucha—but understanding the differences between kombucha types helps you make informed choices based on your taste, health goals, and lifestyle. Let’s break it down:

1. Raw Kombucha: Alive and Active

What It Is:Raw kombucha is unpasteurized and unfiltered, meaning it contains live cultures of beneficial bacteria and yeast (aka probiotics). It’s fermented naturally and bottled without killing off those good microbes.

What You’ll Notice:

• Light sediment at the bottom of the bottle

• A slightly cloudy appearance

• A bold, tangy flavor that can evolve over time

• Needs refrigeration to stay fresh and active

Benefits:

• High in natural probiotics

• Supports digestive health and gut balance

• Contains organic acids and antioxidants

La Rive Style: This is what we make. Our raw kombucha is brewed the old-school way—fresh, unpasteurized, and alive with flavor and function.

2. Pasteurized Kombucha: Cleaner, but Less Active

What It Is: Pasteurized kombucha is heated after fermentation to kill off all bacteria—good and bad. This process increases shelf life and ensures product stability, especially for mass distribution.

What You’ll Notice:

• Crystal-clear appearance

• No live cultures (so no probiotic benefits)

• Typically sweeter or milder in taste

• Doesn’t require refrigeration before opening

Benefits:

• Longer shelf life

• Less chance of bottle fermentation or over-carbonation

• Safer for those with compromised immune systems

Downside:

• No probiotics or live enzymes, which are the hallmarks of traditional kombucha

3. Shelf-Stable Kombucha: Convenience Over Culture

What It Is: Shelf-stable kombucha is often a pasteurized version with added flavoring, carbonation, or acidifiers. Some are brewed traditionally and then heavily processed; others are “kombucha-inspired” drinks with only trace fermentation.

What You’ll Notice:

• Often found in the juice or soda aisle

• Can have added sweeteners or preservatives

• More consistent but often less complex in flavor

Best For:

• Convenience and portability

• Those looking for kombucha flavor without fermentation funk

So, Which Should You Choose?

It depends on what you’re after:

If you want...	Go for...
Probiotics & gut health	Raw kombucha
Longer shelf life & convenience	Pasteurized or shelf-stable kombucha
Bold flavor and natural fizz	Raw kombucha
A gentle intro to kombucha	Lightly pasteurized or flavored options

Why We Keep It Raw

At La Rive Kombucha, we believe in keeping things as real and alive as possible. That means brewing with intention, bottling fresh, and preserving the natural benefits of fermentation. We keep our booch refrigerated, unpasteurized, and full of life—just like our vibrant New Orleans community.

Curious to taste the raw difference? Find us at your local market, or grab a bottle from our chill case and taste the living brew that your gut will love.

— La Rive Kombucha

Always raw. Always real. Always brewed with soul. 🫧