Villbrygg

Villbrygg was founded in 2018 by Cornelia Øiestad and Vanessa Krogh. The Norwegian producer crafts sparkling botanical brews built on Nordic wild plants and herbs, and previously ran its own urban cultivation project called Samlepunkt.^[1],[2]

Villbrygg was co-founded by Cornelia Øiestad and Vanessa Krogh.^[1]

Villbrygg's approach is built around Nordic wild plants and herbs sourced from organic and biodynamic agriculture. According to Villbrygg, the range uses only real ingredients — either organic or foraged — with no artificial additives or preservatives.^[1]

Nordic Tropics. Villbrygg coined the term "nordic tropics" to describe the exotic, almost-tropical flavours the producer finds in Norwegian nature. It builds these drinks from Nordic wild botanicals with exotic-seeming flavours — such as pineapple weed (tunbalderbrå), meadowsweet (mjødurt), and spruce shoots.^[3]

Recipes led by raw-material availability. Villbrygg develops its recipes according to the raw materials it can obtain, and product recipes evolve as the quantity and variety of obtainable ingredients change. When the producer runs out of certain ingredients, production of the drink that requires them must pause until the next harvest season. Many of the ingredients used are considered weeds and grow in abundance, which Villbrygg says minimises negative impact on the food system.^[2]

Villbrygg carries a portfolio of six flavours that change throughout the year, alongside limited editions based on available raw materials. The producer has developed two product categories within its non-alcoholic drinks: Nordic Tropics and Botanical Elixirs. A Sparkling Botanicals range is made from organic herbs, berries, and fruit with no added sugar and no artificial additives.^[1],[2]

The Nordic Tropics line includes ENG 02, a fermented infusion of meadowsweet, fireweed (also given as rosebay willowherb/geitrams), lemon balm grown at Linderud farm in Oslo, and coriander seeds; FJELL 01, a wild-lingonberry drink with rosemary, birch leaves, and lemongrass, positioned as an alternative to red wine without trying to imitate it; and SKOG 03, a fermented infusion of spruce shoots, lemongrass, yarrow, and birch leaves. The Sparkling Botanical Drinks line includes FLYT, an elderflower drink, and GLIMT, a strawberry drink. HAGEN 02, a fermented infusion of garden-apple juice, pineappleweed, birch leaves, and tagetes flowers, is a Limited Edition positioned as an alcohol-free alternative to Pet Nat.

Villbrygg builds its drinks from wild plants, herbs, and berries extracted through infusion and then transformed by fermentation. Each new recipe is preceded by hundreds of experiments to find the right balance of flavours and combination of herbs and ingredients.^[4]

Temperature-controlled steeping. Villbrygg makes its drinks by steeping herbs, berries, and wild plants at different durations and temperatures to reach the desired taste. The producer states that high heat brings out more bitterness while lower temperatures yield more delicate floral notes.^[5]

Lactic fermentation. After steeping, Villbrygg adds raw organic sugar and lactic acid bacteria to initiate fermentation, which transforms the sugar into organic acids and complex flavours that also act as a natural preservative. After fermentation, the drink is pasteurised, carbonated, and bottled in glass. This fermented-infusion method underlies the Nordic Tropics drinks and the HAGEN 02 limited edition.^[5]

• ENG 02 — a fermented infusion of meadowsweet, fireweed/rosebay willowherb, lemon balm, and coriander seeds, described as tannin-rich
• FJELL 01 — a sparkling fermented infusion based on wild lingonberries with rosemary, birch leaves, and lemongrass
• SKOG 03 — a fermented infusion of spruce shoots, lemongrass, yarrow, and birch leaves
• HAGEN 02 — a fermented infusion of garden-apple juice, pineappleweed, birch leaves, and tagetes flowers

Apple-sweetened, lemon-preserved sparkling botanicals. The Sparkling Botanical Drinks are made without added sugar, sweetened only with apple, and use lemon juice as the sole preservative, with no artificial sweeteners or preservatives.

• FLYT — a lightly sparkling elderflower drink with lemon balm and a hint of coriander; organic and Debio certified
• GLIMT — a lightly sparkling strawberry drink with lemon peel and a hint of basil, made with no artificial aroma or flavouring; organic and Debio certified

Seasonal sourcing & long-lead planning. Villbrygg sources all Norwegian ingredients by collecting them wild from Norwegian forests or harvesting them from farmer fields during a short window from May to September each year. Planning begins in the depths of winter, sometimes up to a year and a half before production, with the winter season used for product development and mapping out ingredients. The producer harvests, cleans, dries, and stores plants in a dark cool place, then reviews the gathered materials each autumn to determine production quantities and available flavour combinations. Because the Norwegian growing season is too short for year-round local supply, Villbrygg imports herbs for its canned drinks. To broaden access to organic and wild herbs, it plans crops with farmers, organizes foraging groups, and collaborates with urban gardens.^[5],[6]

Foraged Nordic botanicals. Wild-collected plants gathered by Villbrygg's network of foragers across Norway recur through the fermented range.

• Meadowsweet (mjødurt) and fireweed/rosebay willowherb (geitrams) — ENG 02, collected by Villbrygg's foragers
• Spruce shoots (granskudd), yarrow (ryllik), and birch leaves — SKOG 03, sourced from a network of Norwegian foragers and farmers
• Wild lingonberries (tyttebær) with birch leaves — FJELL 01
• Pineappleweed (tunbalderbrå), birch leaves, and tagetes/marigold flowers — HAGEN 02

Farm-grown & cultivated components. Alongside the foraged material, Villbrygg uses cultivated herbs and fruit from named Norwegian farms.

• Organic lemon balm grown at Linderud farm in Oslo — ENG 02
• Rosemary and lemongrass from Bergsmyrene farm — FJELL 01
• Norwegian biodynamic lemongrass — SKOG 03
• Apple juice from garden apples — HAGEN 02

Across the fermented range, Villbrygg's drinks trend dry rather than sweet, with low sugar levels — 2.7g in ENG 02 and 4.6g in both FJELL 01 and SKOG 03. ENG 02 shows almond, vanilla, black tea, dried fruit, flowers, and citrus, and is described as refreshing and tannin-rich with ripe, full-bodied flavours. FJELL 01 is fruity and well-balanced with herbal character, distinct rosemary, and a lightly bitter aftertaste. SKOG 03 carries fermented herbs, citrus, spruce shoots, and a hint of ginger. HAGEN 02 is floral and tart with pear, pineapple, herbs, and a hint of vanilla. Among the Sparkling Botanicals, FLYT is fresh and much less sweet than other soft drinks, with complexity from lemon balm and coriander, while GLIMT is a strawberry drink with light bitterness from lemon peel and a hint of basil.

The range is positioned for the table across savoury and sweet courses. ENG 02 pairs with fatty and creamy foods, cheeses, risotto, white pizza, shellfish, oven-baked pumpkin, honey-glazed carrots, spareribs, and almond- or cheese-based desserts. FJELL 01 suits grilled meats, game, lamb, dark chocolate and chocolate desserts, and Christmas foods such as reindeer, ptarmigan, turkey, and rice pudding. SKOG 03 pairs with seafood, smoked fish, cured meats, Nordic food, light firm cheeses, mild Asian food such as sushi and Vietnamese pho, and Christmas foods including pinnekjøtt, turkey, and cod. HAGEN 02 goes with caramelized vegetables, creamy dishes such as risotto, pasta, pizza, pork, stews, and Indian and Mexican food. FLYT pairs with fish and shellfish, salads, grilled vegetables, pork, chicken, risotto, sushi, and wok dishes; GLIMT with Italian dishes such as pizza, pasta, and lasagne, grilled meats and barbecue, smoked meats, roasted root vegetables, salads, tapas, and desserts.

Villbrygg's drinks have featured in composed food pairings. At a pairing dinner with Mon Oncle, ENG 02 was served with Potage Parmentier — leek jam, mousseline potatoes, roasted almond foam, and leek hash — chosen for its crisp acidity and touch of sweetness. SKOG 03 was paired with one-week dry-aged monkfish grilled over fire, with smoky red pepper purée, parsley oil, and a Vin Jaune sabayon infused with Espelette chili. FJELL 01 was paired with wild Norwegian black grouse cooked on the bone with a grand veneur sauce enriched by local blueberries, noted for its fresh red berries, wild herbs, and structured bitterness. GLIMT was paired with a strawberry basil sorbet dessert, noted for bright berry and herbal freshness balancing natural sweetness.

According to Villbrygg, its drinks are served at more than 50 Michelin-starred restaurants across Norway, the USA, Germany, Switzerland, Belgium, and Austria. Named venues include the Michelin-recognised Credo in Trondheim, Lysverket in Bergen, Statholdergaarden in Oslo, and Restaurant Iris at Salmon Eye in Rosendal. The producer also maintains retail distribution across Norway, Austria, Belgium, Germany, Switzerland, and the USA, and in Norway is stocked at Vinmonopolet locations, including online home delivery, and at Meny supermarkets.^[1],[7]