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The federal Alcohol and Tobacco Tax and Trade Bureau, which is testing samples of kombucha brands to determine how the beverage should be labeled, said each brand will be treated differently, depending on its alcohol content. It’s not clear how long the investigation will take because regulators don’t know how many companies produce kombucha, spokesman Art Resnick said.

Neither Austin, Texas-based Whole Foods nor United Natural Foods, kombucha’s largest distributor, returned calls seeking comment.

Producers are weighing their options. They can change their formulas or production methods to reduce the alcohol levels, pasteurize their drinks, or market their drinks as alcohol. But that would mean taxes and label approval and dealing with a maze of government regulations.

Katalyst Kombucha in Greenfield, Mass., will buy new equipment for $50,000 — 10 percent of the sales he hoped to attain this year — to remove alcohol without heat, meaning the drink can remain unpasteurized. But owner Will Savitri doesn’t know what this means for business.

“I think we’re going to get through this one and hopefully on the other side it’s going to be a little less tumultuous,” he said.

Elaine Marshall wants her favorite drink back. The 41-year-old mother in Long Beach, Calif., relied on her morning kombucha for energy. But if it contains too much alcohol, she’ll think again.

“I’m going to be a little bit leery of drinking that with my breakfast.”