LA Brewery

Louise Avery launched LA Brewery after encountering kombucha in the United States and drawing on a background in foraging for natural ingredients in Scotland. The brand operates its own dedicated non-alcoholic brewery in Suffolk, a distinction it holds as one of relatively few kombucha producers to do so. Fermentation sits at the heart of the LA Brewery method: the range is built around a double fermentation process, where the drink goes through two separate fermentation stages to develop its flavour and natural carbonation, using organic teas and natural botanicals including flowers, fruits, and herbs. That process gives the drinks a complexity and depth that Avery set out to achieve from the start, with the explicit aim of producing something that could sit alongside food in the way a glass of wine or a craft beer might.

The range divides into two broad lines. A core kombucha selection covers everyday drinking occasions, while a premium sparkling line is aimed at celebratory moments. The Sparkling White Rose variant, infused with organic white rose petals, was developed specifically as a wine-adjacent AF alternative to sparkling wine and sits at the more formal end of the portfolio.

LA Brewery remains an independent micro-producer. The brewery runs on 100% renewable energy. The range is available through specialist alcohol-free retailers, mainstream online grocers, and direct through the brand's own site. Pricing sits firmly in the premium bracket, reflecting the production approach and the positioning of the sparkling line in particular.

For sober-curious drinkers who want something genuinely considered at the dinner table, wine-adjacent fermented alternatives have become a credible category in their own right, and LA Brewery's double-fermented sparkling range holds a well-established position within it.