There's always that moment, in a restaurant or at a friend's place, when someone puts a bottle on the table. The label says "organic fig kombucha". Everyone nods politely. No one really knows what it is — or whether it's going to be any good.
The alternative soft drinks category has exploded over the past five years. Kombucha, fruit kefir, ginger beer, maté, sparkling tea — these names are everywhere: on restaurant menus, in conversations, on your Instagram feed. But no one has ever explained the difference. The result: plenty of curiosity, little clarity, and too many unpleasant surprises on the first sip.
Alternative soft drinks — in brief
Six families, six profiles: Kombucha (fermented tea, dry and acidic) · Fruit kefir (fermented water, gentle and light) · Ginger Beer (infused ginger, spicy and lively) · Maté (energising infusion, bitter and herbaceous) · Sparkling tea (naturally carbonated, delicate) · Artisan Sodas & Lemonades (approachable, fruity, no artifice). Choosing at random is inviting disappointment. Choosing with method means finding your drink of the summer.
Before choosing: three questions to make the right call
The right alternative soft drink for whatever you fancy right now
No need to know everything to choose well. Three questions are enough.
I want complexity and bite → kombucha or artisan ginger beer. These are the two most assertive profiles — acidic and fermented for the first, spicy and lively for the second.
I want something gentle and approachable → fruit kefir or artisan lemonade. These drinks require no education of the palate. They're immediately appealing and suit everyone.
I want natural energy → maté. I'm looking for finesse at the table → sparkling tea. I want to win over a sceptic → ginger beer or craft lemonade.
💡 The wine merchant's tip: if you're hosting an aperitif and you're unsure what your guests will enjoy, start with an artisan ginger beer and a craft lemonade. The ginger aroma is immediately recognisable — no palate can resist it.
The perfect pairing: starter board — olives, artisan crisps, hummus, breadsticks. These drinks fit naturally into any aperitif setting without requiring any explanation.
Kombucha — the best known, the least well understood
A fermented drink that deserves better than its reputation as a "health drink"
Kombucha is sweetened tea fermented by a symbiotic culture of bacteria and yeast — the famous "mother" or SCOBY. Fermentation consumes the majority of the sugar and produces a natural effervescence, a slight acidity, and complex aromas that no industrial recipe can replicate.
The result: a sparkling, dry drink with a real finish on the palate. The aromatic profile depends on the base tea — black, green or white — the added botanicals and the length of fermentation. A black tea kombucha will be fuller-bodied. A green tea kombucha will be more vegetal.
Our reference: KOKO Kombucha, brewed in France from Yunnan and Sencha teas, with no added flavourings. Dry, tangy, complex.
💡 The wine merchant's tip: the quality of a kombucha shows in its acidity. Too flat, too sweet? It's been over-pasteurised — the delicate aromas have vanished. A good kombucha has bite, a slight liveliness on the finish, and a natural carbonation. If you drink one and think "that's unusual" — that's a good sign.
The perfect pairing: a board of aged cheeses, charcuterie, assorted tapas. The natural acidity of kombucha cleanses the palate between each bite, exactly as a crisp wine would.
Fruit kefir — the overlooked fermented drink
Milder than kombucha, more complex than a soda
Not to be confused with milk kefir. Fruit kefir — also known as water kefir — is made by fermenting kefir grains in sweetened water, often flavoured with fruit or ginger. Fermentation consumes the sugar, produces a light and natural effervescence, and develops a fruity and delicate profile.
The result is milder than kombucha: less acidic, more subtle effervescence, a more approachable aromatic profile. It's often the favourite fermented drink of those who find kombucha too distinctive. Naturally low in sugar, it fits perfectly into a wellness routine.
💡 The wine merchant's tip: fruit kefir is best drunk very cold — 4 to 6°C — and without ice. Meltwater dilutes an effervescence that is already naturally subtle. Consume within 24 hours of opening. This is not a drink that waits.
The perfect pairing: brunch, fresh fruit, savoury cake, light sandwiches. Fruit kefir pairs with gentle flavours without ever overpowering them.
Ginger beer — the essential summer aperitif drink
Not a ginger soda — a drink with real character
Ginger beer is one of the most misunderstood drinks in its category — and above all, the one most often confused with ginger ale. Yet these are two radically different products.
Ginger ale is an industrial lemonade lightly flavoured with ginger. Artisan ginger beer is infused from fresh ginger — the result is far more powerful, spicier, and more present on the palate. That tingle that rises through the sinuses, that gentle warmth on the finish — that's what a real ginger beer should deliver.
It's also the perfect base for many alcohol-free cocktails — Moscow Mule, Dark & Stormy, Ginger Spritz. One bottle, ten possibilities.
💡 The wine merchant's tip: to test a ginger beer, take a sip at room temperature, without ice. If the ginger doesn't come through, move on — the cold will mask the aroma even further. A good ginger beer makes itself known even when slightly warm.
The perfect pairing: grilled merguez, spicy dishes, tacos, or simply over ice with a squeeze of lime. It's the perfect base for an alcohol-free Moscow Mule — ice, ginger beer, lime. Three ingredients, ten seconds, a proper cocktail.
Maté — the natural energy that surprises
For those who want to stay alert without giving up on pleasure
Maté is a South American infusion made from dried yerba maté leaves. Naturally rich in caffeine and theobromine, it delivers a gentle, long-lasting energy — without the peak and crash of industrial energy drinks. In its ready-to-drink form, served cold and lightly flavoured, it's the drink for the active aperitif: for those driving that evening, who have a busy day ahead, or who want to stay sharp right through to the end of the night.
Its profile is herbaceous, slightly bitter, with vegetal notes reminiscent of green tea — but with more body and presence.
💡 The wine merchant's tip: maté is served between 4 and 6°C, over ice if you like. Its slight bitterness makes it a great companion for savoury aperitifs — it holds its own against olives, crisps and charcuterie without fading away.
The perfect pairing: summer aperitif, tapas board, light lunch on a terrace. Also great served at lunch to keep you going through the afternoon without fatigue.
Sparkling tea — delicacy in a bottle
For the moments that deserve to be savoured, not just drunk
Sparkling tea is exactly what its name promises: infused tea, carbonated, sometimes lightly sweetened. But the apparent simplicity conceals real diversity — green tea, white tea, black tea, matcha — each base gives a unique aromatic profile. It's the most subtle drink on this list. Less acidic than kombucha, less spicy than ginger beer, more complex than flavoured water. It naturally finds its place in our selection of gastronomic drinks on carefully considered dining tables.
💡 The wine merchant's tip: serve sparkling tea in a wine glass rather than a straight glass — the shape concentrates the delicate aromas and completely changes the perception on the palate. At 8°C rather than 4°C, the nuances express themselves better.
The perfect pairing: delicate fish, fresh goat's cheese, floral or fruity desserts. Sparkling tea enhances subtle flavours — it gets lost with bold dishes.
Artisan Sodas & Lemonades — the perfect entry point
For those who have never explored the category
The Soda & Lemonade category at Gueule de Joie has nothing in common with what you find in a supermarket. No colourings, no artificial flavourings, no excess sugar — recipes built on real infusions, genuine fruit juices, plants and spices. These drinks are the most accessible on this entire list: they require no education of the palate and are immediately appealing.
This is often where curiosity about alternative soft drinks begins. A well-crafted ginger-lemon lemonade shatters the "alcohol-free = bland" prejudice more effectively than any amount of talk.
💡 The wine merchant's tip: if you're hosting an aperitif for a mixed group, put an artisan lemonade and a ginger beer on the table. These are the two references that convert sceptics the fastest. One sip, and the prejudice falls away.
The perfect pairing: buffets, light aperitifs, afternoon snacks, festive occasions where everyone needs to find something they enjoy at the same time.
Misconceptions to leave behind
"It's disguised soda." No. A kombucha fermented over several weeks from tea has nothing in common with a sweetened industrial lemonade. The gap is as wide as that between a sourdough loaf and a sliced white.
"It'll be odd at the aperitif." Since 2019, we've sold alternative soft drinks to tens of thousands of customers. Many have told us their guests asked for the reference.
"Ginger beer and ginger ale are the same thing." Ginger ale is an industrial lemonade with a light flavouring. Artisan ginger beer is infused from real fresh ginger — the result is in a completely different league in terms of intensity and complexity.
"Kombucha is for people who do yoga." Kombucha is above all for people who enjoy complex, low-sugar drinks. If you like dry cider or a crisp wine, there's every chance you'll enjoy kombucha.
"Maté is an energy drink." Maté contains natural caffeine — but no taurine, no fast sugars, no additives. The effect is closer to a strong tea than a can of Red Bull.
Where to start?
Artisan ginger beer or a craft lemonade — that's the safest starting point. Once curiosity is sparked, kombucha is the natural next step for those seeking more complexity. Fruit kefir for those who prefer something gentler. Maté for evenings when you want to stay sharp. Sparkling tea for dining occasions and tasting moments.
There's no order. There are just drinks waiting to be opened.
Our full alternative soft drinks selection
Our discovery gift sets to get started
Further reading
- Alcohol-free beer after sport: myth or genuine reflex?
- Alcohol-free drinks and calories: fact versus fiction
- How to build your alcohol-free summer bar
Frequently asked questions
What's the difference between kombucha and fruit kefir?
Kombucha is fermented from sweetened tea — more acidic, more distinctive, with real aromatic complexity. Fruit kefir is fermented in sweetened water — milder, lighter, more approachable. If you're unsure, start with kefir and work your way up to kombucha.
Does ginger beer contain alcohol?
The artisan ginger beers in our selection are 0.0%. Always check the product page if you have a strict 0.0% requirement.
Is maté an energy drink?
Maté naturally contains caffeine and theobromine. Unlike industrial energy drinks, it contains no taurine or fast sugars — the energy is gentler and longer-lasting.
Is kombucha suitable for pregnant women?
Some kombuchas may contain very slight traces of alcohol from the fermentation process. As a precaution, check that the chosen reference is certified at 0.0% and consult your doctor.
Can I use these drinks in alcohol-free mixology?
Absolutely. Ginger beer is the base of the alcohol-free Moscow Mule. Kombucha makes an excellent substitute for tonic in many recipes. All our cocktail recipes are available on the site.
Gueule de Joie — France's first alcohol-free wine merchant, since 2019. Over 450 references selected for flavour, available with 72-hour delivery across France.
