Description

We produce alcoholic and non-alcoholic specialties inspired by our local history and agriculture. And we cross the borders to other culinary traditions. In 2017, we began to revive beers based on historical models. Not with a pure yeast culture as is common nowadays, but with our own house culture of wild yeasts and lactic acid bacteria. Our home culture is comparable to a sourdough in an artisan bakery. It tastes better, is more digestible and stays fresh for longer. Our drinks are expressive without being overpowering. Our focus is on the production of accessible fresh beers, barrel-aged sour beers and ciders.