Water kefir is a fermented beverage that is characterized by its carbonation and a somewhat sour taste. Lactic acid bacteria, yeast, and acetic acid bacteria are the primary microbial components that make up the sweet kefir grain. Yeast serves as the secondary component. The exopolysaccharide matrix that forms the kefir grain is produced by particular species of bacteria, in addition to other contributions. Yeast, on the other hand, provides a supply of nitrogen that the bacteria are able to absorb. It would appear that the makeup of the microbiota that is found in grains change depending on the location of the grains and the particular fermentation procedure that is being used. The aroma, flavor, and acidity of the beverage that is generated are all influences that are ultimately influenced by these parameters. The manufacturing of water kefir has traditionally been carried out on a very modest scale, and the utilization of defined starter cultures has not been widely spread. The development in popularity of water kefir as a beverage, on the other hand, can be related to the lifestyle trends of consumers as well as its reputation as a nutritious drink that may have potentially beneficial effects on health. Considering the increasing demand, it is essential to have a comprehensive grasp of the biology and dynamics of water kefir, in addition to putting into practice manufacturing procedures that are accurate and under control. The purpose of this review is to provide an update on the current understanding of water kefir from a scientific perspective.