THE L.A BREWERY STORY
L.A Brewery was born out of founder Louise Avery’s love of foraging for natural ingredients and dedication to the art of creating beautifully flavoured drinks. Louise began experimenting from her kitchen at home, infusing her kombucha with flowers, fruits, herbs and botanicals to create gently sparkling drinks with rich and complex flavour profiles. Now, our refreshing range of kombucha is brewed, fermented and bottled at our micro-brewery in Suffolk, where we work hard to maintain the home-brewed taste and quality that Louise created, with Louise still firmly at the heart of the action.
HOW L.A BREWERY KOMBUCHA IS MADE
Our Kombucha is a naturally effervescent living tea full of friendly bacteria. Made using high-altitude chemical-free green and black teas, it is naturally-fermented at 25 degrees to produce a raw, living and delicious fizzy drink.
Our Kombucha is created by fermenting sweetened green and black teas with a SCOBY (symbiotic culture of bacteria & yeast). The yeast consumes the sugar, converting it into ethanol and co2, simultaneously the ethanol is being consumed by the bacteria and converted into acetic acid which gives the Kombucha vinegary tones.