Keeler Tavern fall party will offer kombucha

Josh Fischer, Jenn Hansen, Lisa Terry, and Christine Boris.

Josh Fischer, Jenn Hansen, Lisa Terry, and Christine Boris.

Contributed photo.

The Keeler Tavern is no stranger to parties. Indeed, the upcoming Fall Party on Sept. 14 is one in a long line of social gatherings dating back to 1772 when Timothy Keeler and his wife, Esther, transformed part of their home into a taproom for locals and travelers. Like Timothy and Esther before them, the Planning Committee for this year’s Fall Party is on trend by offering local libations, including non-alcoholic kombucha (aka booch).

What does kombucha have to do with history, you might ask (and what is it, for that matter)? Kombucha is a beverage produced by fermenting tea, sugar, yeast, and bacteria. And while that might not sound very appealing, add citrus, elderberry, or spices, and kombucha is a refreshing alternative to alcohol.

There is a movement underway to redefine what it means to enjoy oneself at a party, especially in a #metoo era, where alcohol often plays a role in abuse. Women and men are consciously eschewing hooch for booch and other creative non-alcoholic drinks.

A few women protested alcohol during the 19th-century temperance movement by attacking taverns with hatchets. We are happy to offer alternatives to alcohol at the Fall Party, especially if it means preventing a hatchet attack.

Lynn Felici-Gallant