Alcohol-free manufacturers
Flein: Out of the crisis with grapes
Brothers Johannes and Michael Gross have succeeded in elevating grape juice to a new level of quality with their Flein brand. In Styria, they work with ten winegrowers to process exclusively organically grown grapes into single-varietal juices that reflect the grape variety, origin, and craftsmanship. Fair prices ensure the livelihoods of local winegrowers and promote sustainable agriculture. Flein juices can now be found in top restaurants and even in New York. grossundgross.at
Jörg Geiger: Pioneer with rarities
Jörg Geiger is a visionary who transforms old, rare fruit varieties from orchards in the Swabian Alps into non-alcoholic sparkling wines. His "Prisecco" line offers a sophisticated alternative to Champagne and is appreciated in fine dining. The quality depends not only on the unique fruit varieties, but also on the terroir and the artisanal perfection with which Geiger transforms the fruit into complex beverages. manufaktur-joerg-geiger.de
Klemens Schraml: Tea like Champagne
Klemens Schraml has created "Combuchont," a beverage that elevates tea to champagne levels. He uses rare oolong tea from Taiwan and the finest spring water from his home region, the Limestone Alps. After a maturation period of up to 15 months, the teas develop a complex aroma profile with a delicate effervescence. The idea for this sparkling delight arose from Schraml's culinary experimentation during a stay in Taiwan. combuchont.com
Dumpling: With celery and nettle
Christian Kloss produces sparkling teas on the Moselle River using local herbs and fruits such as nettle, blackberry leaves, and lavender. His teas, reminiscent of sparkling wine, also contain fermented ingredients like fermented celery juice for a unique taste experience. Kloss values regional ingredients and draws inspiration from haute cuisine to transform his sparkling teas into sophisticated aperitifs. weinfreunde.de
Muri: Transformation artist from Copenhagen
Murray Paterson has created Muri, a brand that redefines non-alcoholic beverages. Using fermentation, he crafts complex compositions from ingredients such as white currants, quince juice, and fig leaves. Each drink is perfected over months to offer a unique taste experience. With innovative creations like "Passing Clouds" and collaborations with top chefs, Muri has made a name for itself internationally. muri-drinks.com
