About villbrygg
From a kitchen counter to the world stage
Villbrygg began as home-kitchen experiments in 2018, born out of a passion to live more in harmony with nature, inspire changing of our food systems and a desire to create something truly unique.
Founders Vanessa and Cornelia foraged wild herbs and plants, experimented with brewing, and biked around delivering the first homemade bottles to local restaurants in Oslo.
Since then, Villbrygg has grown from a local favorite into an
internationally recognized brand.
Today, our drinks are served at Michelin-starred restaurants across the globe, and we continue to explore new flavors and push the boundaries of what non- alcoholic beverages can be.
Crafting drinks from nature with seasonal precision
In Villbrygg we live close to nature and follow the seasons. All
the ingredients we get within Norway's borders are collected
in the wild Norwegian forests or harvested from the farmer
fields in a short window every year. A hectic period that lasts
from May-September.
All the plants are dried and stored through the year so that we
have enough raw material to make our drinks during the winter
and all the way to the next season, where it all starts again.
The winter season is used for product development and
mapping out our ingredients.
We plan the next season’s harvest and production,
collaborating closely with farmers and foragers all over Norway.
This way we can use the wonderful raw materials we have in
the north and use the earth's resources in a smarter way.
Working in this way adds a lot of extra complexity to the
company, but that's how it has to be. That's what we're
passionate about, that's the heart of Villbrygg.
Experience the Nordic Terroir
Through our drinks you can experience the Nordic terroir.
Climate, weather, area, soil, time of harvest - all these are
factors that affect the taste of the plants we use. The same
species can therefore taste different. The spruce shoots from Finnskogen, for example, taste quite different from those we get from Ås.
Each time we brew a batch, the amount of plants from the various locations will vary. So even though the recipe is the same, the flavor of each batch will be unique.
This is the Nordic terroir and this is the taste of nature.
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