Louise Avery set up L.A Brewery in 2017 after falling in love with the art of fermenting and making homebrewed drinks for her friends. A spell on the Isle of Mull ignited her interest and made her appreciate the incredible properties of foraged wild herbs, flowers and berries which she started experimenting with, adding these to fermented teas. After obsessing over her craft (and eventually writing a book on the subject), the inevitable trajectory led to the opening of her own brewery in Suffolk. The business has ethical and environmental responsibilities at its heart, becoming B-Corp certified in 2022.
We were already working with L.A Brewery so when buyer Freddy Bulmer decided he’d like to craft a bespoke alcohol-free drink for our range he turned to Louise to realise the concept:
‘I felt there was great potential to combine the complex and delicious fermented nature of kombucha with the ritualism and sense of occasion that comes with wine. I wanted to work on a kombucha with Louise which could sit on the table alongside good bottles of wine, rather than only ever being considered instead of them.’
We caught up with Louise to find out more about kombucha in general and our new ‘Soon, My Friend’ drink, made to our own specification especially for our members, in particular. Pour yourself a brew and read on.
What exactly is kombucha and how is it made?
Kombucha is a sparkling, tart and tangy complex drink made from fermenting sweetened tea. Our kombucha is made from sencha green tea and goes through a six-week fermentation process in tank before blending and bottling.
What is special about the kombucha you have crafted for us? How does it differ from others in your range, for example?
We wanted to create a kombucha with light notes of toast and oak, reminiscent of the aromas and flavours of a Cava. It has wine-like qualities in terms of acidity, bubbles and mouthfeel but with the benefits of a live fermented drink. As with all of our drinks, it is a lightly zesty freshness from the kombucha itself that balances the oak tannin and bread flavours.
Our own range of L.A drinks are more floral and fruity, closer to a sparkling summer rosé or a wildflower champagne-like drink.
Kombucha has really taken off in the last couple of years – why do you think that is?
Kombucha is one of the few non-alcoholic drinks that has a complex and layered flavour profile without the need for added sugars, preservatives and excessive flavourings. Due to the fermentation process, which creates mouthfeel and organic acids – it has a tangy taste profile that hooks and satisfies the tastebuds, making it a natural alcohol alternative.
Alongside the new wave of moderation and even abstinence from alcohol, there is a surge in the science around the benefits of consuming fermented foods for good gut health and a robust microbiome. Lastly, we are also learning more about avoiding ultra processed foods. Returning to natural ingredients and fermentation to avoid preservatives, makes kombucha a logical choice for taste and health.
We know that kombucha is generally felt to be good for your health… why is that?
Alongside the live cultures and polyphenols from the green tea, there are also organic acids in kombucha like acetic and gluconic acids which act as antioxidants and help detoxify the liver, as well as lowering blood sugar spikes. Often kombucha soothes an upset tummy and acts as a gentle hangover cure, reviving the system.
How do you like to serve the drink and why is it something that wine lovers particularly enjoy (as opposed to other low & no alternatives)?
I like to serve it at fridge temperature at around 4-6°C, so I chill it for a few hours in the fridge and then serve in a wine or Champagne flute for a little light ritualism!
I think that wine lovers tend to enjoy the ritual and provenance of the drink as much as the liquid, and tea fermentation has a place here. Both wine and sparkling tea run through a long fermentation process to create depth and complexity changing the nature of the grape and tea flavours. A tea plantation can also be compared to a vineyard, considering the vast array of varieties and unique terroirs, each with distinct growing regions that profoundly influence their flavour profiles.
There are also very real challenges for wine producers in creating good-quality non-alcoholic products, with many choosing not to sacrifice their grapes to the process of de-alcoholisation.
The challenge is that by removing the alcohol in a grape fermentation, a lot of body and flavour also disappear, often replaced with grape juice, sweeteners and preservatives. With a sparkling fermented tea, the aerobic fermentation converts the low levels of alcohol into organic acids whilst simultaneously building flavour, as well as creating beneficial live cultures and polyphenols. Whilst kombucha and sparkling wine have different character profiles, they share some common traits including the acids picked up by the palate and in the cheek, the viscosity on the tongue and the very subtle umami flavours from fermentation.
Does kombucha go with food? What kind of dishes are a particularly good match?
Absolutely! Our kombuchas are designed to be equally good with or without food, the food pairings below are particularly worth trying. Both of the kombuchas that The Wine Society lists also go well with seafood and Mediterranean foods such as tangy cheeses and salads.
The Wine Society x L.A Brewery, ‘Soon, My Friend’
Works with:
- Scallop, Pickled Apple, Elderflower Vinaigrette
- Burrata, Wild Honey, Grilled Peaches, Pistachio
- White Crab, Asparagus & Citrus Hollandaise
- Lemon Posset, Almond Biscotti
L.A Brewery Sparkling English Blush
Works with:
- Crab Agnolotti, Cherry Tomato Consommé
- Seabass Ceviche, Avocado, Citrus Dressing
- Gazpacho, Sicilian Pink Prawns, Pickled Cucumber
- Hibiscus & Cherry Pavlova
when you don’t want the conversation to end but you know you don’t need that extra bottle of wine.
But, as our buyer Freddy Bulmer is keen to point out, one of the joys of drinks like this is that they make a great option for the end of the evening too, after dinner.
Enjoy a bottle of ‘Soon, My Friend’ kombucha at a special introductory price of £7.50 instead of £8.50 until April 29th.
