Our producers
We don't work with mass producers. We work with small artisanal businesses that don't pasteurize what they make. Each of our partners brings their own creativity, their own story and philosophy – there are no standardized copy-and-paste recipes. That doesn't scale easily, it isn't cheap, and it isn't for everyone. But if quality is what matters most to you, it's the only option.
Our producers at a glance
BELLYSENSE | Konstanz – From Grandma's mason jar to living fermentation
BELLYSENSE is rooted in a family tradition: the founder's grandmother was a devoted fermenter – sauerkraut, chili paste and other living treasures were a given at her table. From that legacy and a small kitchen project on Lake Constance, a mission gradually grew: to make honest, living foods that bring tradition and modernity together – and that are genuinely good for the body.
What started as homemade sauerkraut for friends and family grew quickly, because that's exactly what's hard to find in stores these days. So BELLYSENSE sticks to making everything by hand: unpasteurized, live-fermented, and free of the additives that go into industrial mass-market goods. The living cultures stay intact – and give the gut something back.
That philosophy has grown into a whole world of living ferments, from kombucha to water kefir. For BELLYSENSE, every bottle is more than a drink: a small invitation to take care of your own well-being with every meal.
ERFRISCHERLING | Abtsgmünd – From kitchen experiments to a brother-and-sister microbrewery
ERFRISCHERLING started very small: in the summer of 2019, founder Monique – a nutritional scientist, food technologist and business development graduate – brewed her first kombucha in a mason jar on the windowsill. Her vision, "to develop a kombucha that isn't just good for the body but tastes really good too," quickly became a calling. In 2024 her brother Marius – who has a degree in brewing and beverage technology – joined to take production to a new level. Since early 2025 the two of them have been producing in their hometown of Abtsgmünd-Wöllstein, in a former bakery with modern bottling and labeling lines.
Monique is still in the lab herself, developing new and creative flavors, while Marius handles production, logistics and quality management. ERFRISCHERLING is growing, with a lot of passion for natural, living refreshment that combines quality and taste.
ST. FERMENT | Freiburg – Community-supported, still raw
Behind St. Ferment is Luna Tarnawiecki Waitkuwait, a Freiburg local, born in Peru. Her BrauAtelier (brewing studio) sits in the courtyard of an old tram depot in Freiburg's Wiehre district; the brewing itself now happens in Kehl. Luna wants St. Ferment to be a brewery built on social, fair and sustainable structures: ingredients organic and as local as possible, fair partnerships, food brought back to its natural flavors. Since September 2024, St. Ferment has been carried by its community – the people who make the kombucha and the people who drink it.
And in the glass? A completely raw, never-heated kombucha, naturally cloudy and live-fermented – with the ambition of tasting as complex as a good wine or a good beer.
VERMENT | Teltow – From a student kitchen to Brandenburg
Verment started in the kitchen of a Berlin student dorm. Jhael Tabrizi, a trained chef with a soft spot for fermentation, and Lennart Bass, who came from the drinks industry, worked their way through just about every combination they could think of: dried lemon with bergamot, tonka bean with clove. A few bottles went off along the way and gave the walls a new coat. Today the brewing happens in Teltow in Brandenburg, just south of Berlin, around 500 liters a month, organic-certified, and on Saturdays Verment has a stand at the weekly market on Kollwitzplatz.
What has stayed important to the two of them: passing on as much as possible of what they've learned about fermenting – there is a whole community of home brewers looking for exactly that. And in the glass? Raw, never heated, live-fermented.