Slow DrinksFor Fast Times
Non-alcoholic, wild-fermented in Rotterdam. Three bottles. Wholesale welcome.
Our products
An ode to fruit, time and fermentation
Everything we bottle starts in a crate, not a lab. Fruit arrives from growers on the river clay south of Rotterdam the morning it is picked, and it is pressed the same day — because a peach that waits is a peach that has already begun to forget itself.
What follows is mostly waiting. The juice rests cool with wild yeasts, thyme cut at dawn, kombu, ginger or a single vanilla pod, and for six to ten weeks nothing appears to happen. Underneath, sugar becomes acidity, acidity becomes structure, and the herbs stop tasting like additions and start tasting like the fruit.
We add no sugar, no concentrate and no heat to hurry it. Time is the ingredient we buy most of, and the only one we cannot order more of when a season runs short.
“We believe flavour needs time, and time cannot be rushed.”
Marijke de Vries
Founder & head brewer
Drinks
PERZIK, straight from the fridge
Pour at 6–8 °C, no ice — ice mutes the thyme before you reach it.
- Glass
- Small tulip glass
- Pairing
- Young goat cheese and warm sourdough
PEER, slightly warmer than you expect
Serve at 8–10 °C and let the kombu salinity settle for a minute.
- Glass
- Straight-sided tumbler
- Pairing
- Oysters, or aged Gouda at 24 months
AARDBEI, opened wide
Pour at 10 °C and wait two minutes for the vanilla to lift.
- Glass
- Wide-mouthed wine glass
- Pairing
- Burrata with olive oil and cracked pepper
Experiments & seasonal releases
Twice a year a tank goes somewhere we did not plan. Quince with bay and a long lees contact. Rhubarb held over winter until the acidity turned soft. Elderflower fermented with green almond, bottled in ninety-six units and gone in a fortnight.
Limited editions are how we learn. Some become part of the permanent three, most stay exactly what they were — one season, one batch, one label drawn by hand. When a release sells out we do not reprint it; we write down what it taught us and move on.