mouth

from Berlin, Germany

Art meets fermentation.
1-6 of 6 products

From artist's workshop to modern brewery

BOUCHE began in 2019 in a Berlin artist's studio: painting, photography, graphic design – and a curiosity about fermentation. A storage room was transformed into a brewery; teas, yeasts, and infusions became the new creative tools. In 2020, the team moved to a converted warehouse in Marzahn – production, development, design, and branding all under one roof. The signature style: creative, distinctive, and unique. Every bottle carries a piece of the studio.

Innovative fermentation art

The basis of every composition: filtered water, black and green tea, German beet sugar, and a proprietary liquid starter culture. Fermentation takes place in closed stainless steel tanks with precise control of oxygen and temperature; a SCOBY is not used in the fermentation process. Once the target acidity is reached, the yeast is gently centrifuged, preserving active bacteria. Flavoring is then developed through maceration; techniques from beer and winemaking enhance the structure and finish.

from pet nat to proxy

In its 0.75-liter bottles, BOUCHE unites art and fermentation: labels as fictional flowers – graphic codes that also bear their Pet-Nat interpretations. They bring fine bubbles to the glass, while the proxies define line and depth. Each proxy batch is intentionally small – a unique piece. Once it's gone, the next flower continues the story.

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Bouche from Berlin merges art and fermentation into a new expression of the non alcoholic wine alternative. What began in an artist studio now lives in a converted warehouse in Marzahn – where design, brewing and blending meet. Each bottle, whether a fine-bubbled non alcoholic Pet Nat or a structured Proxy, reflects precision and individuality. Crafted from tea and botanical ferments, guided by wine and beer techniques, Bouche creates no/low drinks with tension, texture and depth – an aesthetic of taste, born in Berlin.

Bouche, a Berlin-based company, combines art and fermentation to create a new form of alternative wine. In their former artist's studio, they produce precise, small batches – some as delicate, alcohol-free pet nats, others as structured proxies. The base is tea and herbal ferments, cultivated using methods from beer and winemaking. This results in clear, dry no/low drinks with fine bubbles and a distinctive graphic character. Each bottle is a work of art – composed, fermented, and designed in Berlin-Marzahn. Alcohol-free enjoyment with concept, texture, and artistic origin.