There's a world of hidden flavors unknown to most, and Villbrygg was founded with a mission: to harness more of the rich diversity of flavor that Norwegian nature provides.
The Disappearing Diversity of Norwegian Flavors Behind Imported Goods
We're surrounded by edible plants that grow naturally all around us, yet most ingredients in Norwegian commercial beverage production come from abroad. Why is that? Over time, local raw materials and products have gradually been replaced by imported alternatives, and global infrastructure has expanded at the expense of the local infrastructure. This means access to Norwegian herbs and wild plants has become very limited.
Villbrygg's Commitment to Using Local Norwegian Ingredients
We're passionate about tapping into the distinct flavors found in the Norwegian nature, using raw materials that are both local and organic. But it's one thing to know there's plenty of nettle in the woods; it's another to actually be able to use it in commercial productions. There are scarcely any Norwegian ingredients available, but we want to use what's growing right here!
That's why we're actively working to create access to these amazing ingredients. We do this by planning crops with farmers, organizing foraging groups, and collaborating with urban gardens. In the not so distant past we even had our own urban cultivation project, Samlepunkt.
Diversity in agriculture means more exciting flavors, healthier people, and stronger ecosystems—and, of course, delicious drinks!
Organic Products Developed and Produced Based on Availability
When we started in 2018, we frantically reached out to what feels like every organic and biodynamic farmer in Norway, to map out how many and how much herbs we could get our hands on. Combined with the plants we foraged ourselves, the amount of raw materials we had acquired defined what we were able to create.. We embraced the challenge of developing drink recipes based on this. The quantity and variety of raw materials we could obtain were constantly changing, so our products evolved too. Endless time and dedication went into product development because we insisted on using Norwegian, organic, and wild plants. Over the years, we've expanded our network and now collaborate closely with several farmers, foragers, and urban gardens to plan crops and harvesting specifically for our drinks.
To say the least, it's a complex project where we coordinate a variety of growers and foragers across the country—up to a year and a half before the raw materials are used in production. When we run out of certain ingredients, we have to wait until the next harvest season to produce more of the drink that requires them, or develop a new recipe based on what other ingredients we have on hand.
Flavors in Constant Development and Change
We have a portfolio of six different flavors that change throughout the year, along with limited editions based on the raw materials we have on hand. The journey toward using Norwegian herbs and wild plants is a long one, but each year we acquire more ingredients than the year before, and we're continually contacted by growers and foragers eager to collaborate with us.
To make the most of the rich diversity of flavors in Norwegian nature, we're establishing a nationwide network of organic farmers, urban gardens, and foragers who deliver raw materials directly to Villbrygg. The diversity of local raw materials—and thus biological diversity—will increase due to the demand Villbrygg creates. This provides farmers with predictability and the opportunity to better utilize their agriculture, leading to even more sustainable production.