Viez & Daughters

It's time for drinks that can do with less without sacrificing enjoyment. We researched and tested for years until we realized how much undiscovered potential there is in this magical process. Fermentation transforms tea, sugar and water into colorful worlds of flavor.

Holger rarely drinks alcohol. He likes the taste, but not the heavy head. But finding good non-alcoholic alternatives that can keep up in terms of taste is difficult. You probably know the problem. Through his passion for artisan foods and through his studies, he then became aware of the manifold possibilities of fermentation. And how to apply them to beverages without alcohol.

OK, if it really works, why not just try it yourself? No sooner said than done. Today, hundreds of fermentation processes and two years later, there is a small manufactory in Marburg, which we, Johanna, Fabian and Holger now use to create alternatives to alcoholic beverages with fermentation. Our process is similar to the alcoholic fermentation of beer, wine or cider. Only it goes further, so that with us almost no alcohol remains.