Roots in Copenhagen

ARENSBAK has deep roots in Copenhagen. The fine drops of ARENSBAK are crafted by sommelier Emilie Øst-Jacobsen and flavor designer Bram Kerkhof. The purpose was to create a tasteful and complex drinking experience without alcohol building flavors from the ground up and pushing the boundaries of flavors through fermentation.

Emilie Øst-Jacobsen

Emilie is our very own sommelier and the architect behind ARENSBAK’s flavor composition. She is an expert in flavor combinations and has carefully identified each flavor and ingredient that you can taste and scent in ARENSBAK’s wine proxies. Emilie is a trained waiter and sommelier from Michelin-starred Kong Hans Kælder and Restaurant Alchemist.

Bram Kerkhof

Bram is nothing but a genius when it comes to microbiology and fermentation. He has a background at Noma specializing in fermentation and possesses a natural talent for developing new flavor compositions and experiences. His knowledge is second to none. Bram has spent endless hours in the lab experimenting with different fermentation techniques to create the perfect taste and complexity of ARENSBAK.

Christian Arensbak

ARENSBAK was founded by entrepreneur Christian Arensbak in 2020 with a vision to craft an unparalleled non-alcoholic drinking experience. The inspiration for ARENSBAK arose from the lack of tasteful non-alcoholic wines available and the global rise of sober curiosity. Christian wanted to create a wine proxy with vinosity, depth and natural tannins. A non alcoholic wine substitute that was as tasteful as a glass of wine. And perfect served with food. Teaming up with Emilie and Bram, ARENSBAK came to life. Using complex fermentation techniques, quality tea and whole botanicals, ARENSBAK is for the many who desire a tasteful wine proxy. The complexity and vinosity known from wine. Just without alcohol.

Tea is the essence

Fermented tea was chosen as the foundational element in ARENSBAK. Just like grapes, tea can have a complex flavor profile with incredible taste and aromas. And similar to grapes used in traditional wine, tea contains acids and tannins that are naturally present in the tea leaves, which give structure and body. To find the best teas, Emilie and Bram teamed up with one of the leading tea sommeliers in Europe, Alexis Kaae and Pu from VAKKA. Many different teas were tasted before the choice fell on the white Oolong tea, Monkey Picked Tie Guan Yin, for ARENSBAK White and Gong Ting Palace Shu Puerh for ARENSBAK Red.

Fermented with finesse

Having a beating heart for fermentation, Bram has spent endless hours in the lab experimenting with different fermentation techniques to create the right flavor profile and complexity. ARENSBAK is double fermented - meaning it’s fermented twice. In the first fermentation kombucha is created. And in the second fermentation whole botanicals are infused. After 40 days of natural fermentation, ARENSBAK is tapped.