Louise Avery

Louise Avery grew up in the Hebrides, Scotland, raised by her mother, a painter and forager who taught her about wild plants and about weaving them into food and drink.^[1]

Around the age of 30 she had a breakdown while working a 9-to-5 office job in the city. She quit, moved to the Isle of Mull and worked in a weaving mill, and then began experimenting with sourdough and kombucha.^[2]

Her interest in kombucha fermentation followed a trip to Vermont, in the United States. Her American partner introduced her to the drink, and she first encountered it on tap at a Whole Foods store there.^[2]

Avery began brewing kombucha in her kitchen in 2013, delivering bottles by bike to friends and local restaurants in East London, and sold her homebrew in the Islington, London restaurant where she worked. As of November 2025 she had recently moved to Bath.^[3],[4]

Louise Avery is the founder of L.A Brewery. She started the company with no brewing experience and learned by doing, fermenting drinks at home and delivering the early bottles herself by bike before building a full-scale brewery.^[5],[6]

Her speciality is making non-alcoholic drinks from homemade cordials, shrubs, extracts, kombuchas and sparkling teas, which she blends into cocktails. Her work draws on a stated passion for botanicals, foraging and fermentation. The Midlands Gazette has described her as a pioneer in modern fermentation.^[4],[7]

Looking ahead, Avery has expressed enthusiasm for Ayurvedic ingredients such as turmeric, ashwagandha and tulsi, and for their potential use in future non-alcoholic drinks for their healing properties.^[8]