Fermentation, reworked.
Green tea, fruit, berries and a fair amount of patience. We ferment for the acidity, depth and flavour. Not because “fermented” looks good on a label.
Everything is made in our Stockholm brewery. The Nordics are our pantry; the rest of the world gives us ideas. Lars, our head brewer, spends most of his time between the tanks, thinking about things none of us have asked him about.
Why shouldn’t it be your first choice?
A bit of tea. A lot of waiting.
Grand Crü or Craft Soda?
Grand Crü goes with dinner.
The idea is simple: the food should make the drink taste better, and the drink should return the favour.
We work with herbs, smoke, oak and the acidity from fermentation. Then we try it with different dishes, glasses and temperatures. If something’s off, Lars goes back and adjusts it.
Made for long dinners. No need to rush.
Craft Soda. Desserts in a can.
Between us, we’ve spent about 50 years in kitchens and bakeries. That probably explains why a cherry makes us think about almonds, vanilla and a cake we haven’t made yet.
Craft Soda starts with a fruit or berry. Fermentation adds the acidity; herbs and other ingredients take it somewhere a little less obvious. We taste until it makes sense.
Lots of flavour, a few layers. Still easy enough to open on an ordinary Tuesday.