L.A Brewery was born out of founder Louise Avery’s own 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.

Kombucha is a naturally effervescent living tea full of friendly bacteria and organic acids. We make ours using a specialist blend of high-altitude chemical-free green & black teas, naturally-fermented at 25 degrees & infused with fruits, flowers and botanicals.

The sweet tea is fermented with a SCOBY (symbiotic culture of bacteria & yeast). The yeast eats the sugar, producing ethanol and co2, while the bacteria converts the ethanol into acetic acid, giving the kombucha its distinct tartness. The end result is a raw, living and delicious fizzy drink.