They make bone-dry mead and cider on Norway’s west coast, using the best possible raw materials and interfering as little as possible in the natural processes.

The mead is brewed with honey from their own hives, while the cider is made from organic apples grown in the fjords. Everything is spontaneously fermented and aged slowly before bottling.

Their beekeeping philosophy is to disturb the colonies as little as possible. The bees are allowed to keep plenty of honey for the winter, and the hives move with the seasons: from spring to midsummer they stand in Voss, surrounded by wildflowers such as raspberry, dandelion, willow, cranesbill and wild mustard. Later in the year they are placed along the coast near Bergen, where the bees forage on heather, fireweed, linden and other coastal blossoms.