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Adnams x L.A Brewery, Suffolk Blush Kombucha
  • Please continue to check back as more stock is added.

  • Free delivery on orders over £100

  • Standard delivery just £4.99

  • Delivery updates on your order

Adnams x L.A Brewery, Suffolk Blush Kombucha

£9.99
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Zesty and vibrant with a hint of floral hops

We have collaborated with fellow Suffolk producers L.A. Brewery, for our first foray into kombucha. L.A Brewery was born out of founder Louise Avery’s obsession with fermentation and flavours from the wild. Suffolk Blush combines this with Adnams’ love of summer rosé wines and their crisp acidity and fruity, floral finish. We have blended L.A’s house kombucha with local strawberries and tart rhubarb fruit. A hint of floral hops on the finish adds complex notes of citrus spice and a flavour that’s uniquely Adnams, and in keeping with L.A Brewery’s latest innovations. Zesty and vibrant, it is great as an aperitif or as an alternative to Champagne for a celebratory drink.

Wonderful paired with fresh salads and light chicken or fish dishes.

Suitable for vegans, naturally low in sugar and gluten-free.

It is made with tea, so it does contain caffeine, but around the same as a lightly steeped cup of green tea and less than a quarter of the amount found in coffee.


Store in a cool dry place – once open keep refrigerated and consume within 3 days.

  • Please continue to check back as more stock is added.

  • Free delivery on orders over £100

  • Standard delivery just £4.99

  • Delivery updates on your order

Adnams x L.A Brewery, Suffolk Blush Kombucha

L.A. Brewery’s 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.

This 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 its distinctive tangy tones.

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