How we make Ängabacken's birch soda

Birch sap has been extracted for generations in Sweden. Its beneficial properties have been talked about since at least the 17th century, but the house cure has certainly been known since ancient times. Birch sap is extracted for a very short period at the onset of winter and was once drunk as a vital vitamin supplement and a long-awaited sign of spring after long and harsh winters. Although birch sap is extracted almost everywhere where birch grows, there are a number of different ways of storing and refining it.

To produce Ängabacken's Björksoda, we use a very old method of processing birch sap, a method that originally came from Eastern Europe. First, we harvest our Småland birch trees on the Sonarp farm during a short but intense period between winter and spring - a harvest period so short that it is over as soon as signs of leaf cracking appear. We then ferment the sap in two rounds, once outside and once inside the bottle. The fermentation inside the bottle makes the juice naturally sparkling.

Ängabacken's Björksoda is stored in an earth cellar for at least one year. The result is a non-alcoholic, dry, softly sparkling drink. With its freshness and genuine flavour, the birch soda goes well with meals, as a welcome bubbly, and can also be used in exclusive cocktails. Birch soda is served chilled but not refrigerator cold, around 6-10 C°. It is unpasteurised and has a natural sediment at the bottom.

Discover nature's own bubble - Ängabackens Björksoda.