sius

from Vienna & Ybbs, Austria

Celebrate the everyday.
1-2 of 2 products

From Siusi to Vienna

The story of SIUS Brewing begins in the mountains of South Tyrol and leads to the heart of Austria. Founder Michael Weissenegger, who grew up in Seis am Schlern (Italian: Siusi), carries the town's name into the brand name. Influenced by the restaurant industry from an early age, he wanted to rethink tradition and develop his own beverages. During his studies in Vienna, his fascination with fermentation was ignited: first experiments with kombucha, and, inspired by his brewer father-in-law, even forays into beer brewing. Early tastings of proxies showed him the way. In Vienna, Michael founded SIUS Brewing – after numerous tests, the first two beverages were released.

Kombucha base as a line

At the heart of the production process is a tea-based kombucha fermentation. Selected teas are fermented with a dedicated SCOBY, creating an aromatic base with organic acids, a fine texture, and complex aromas. This initial fermentation defines the framework—acid profile, basic structure, length—and lays the foundation for the subsequent blend.

Refining in layers

After fermentation is complete, the base is further refined. Botanical extracts and infusions add distinctive touches; then, regional botanicals are introduced – lemon verbena, lemon balm, thyme, hops, various peppercorns, spruce needles, rosehips, and different woods. Finally, the balance is achieved through natural fruit sweetness: fruits or vegetables provide structure and define the body. In the light VIREO, pear and apple juice provide structure; in the dark PURPUR, elderberry and beetroot round out the earthy base. Thus, in three steps – fermentation, refinement, and balancing – a multifaceted, distinctive profile is created.

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SIUS Brewing bridges alpine roots and Viennese precision. Founded by Michael Weissenegger, the brand crafts non-alcoholic wine alternatives built on tea, fermentation and botanical balance. Each composition begins with a controlled kombucha base, refined with herbs, woods and regional fruit. VIREO reads as a bright non-alcoholic white-wine option (pear, apple, crisp acidity), while PURPUR offers a layered non-alcoholic red-wine option (elderberry, beetroot, earthy depth). The result: no/low drinks with texture, structure and quiet elegance—brewed between South Tyrol and Vienna, made to celebrate the everyday.

SIUS Brewing combines Alpine heritage with Viennese precision. Founder Michael Weissenegger develops non-alcoholic wine alternatives using tea, fermentation, and botanical balance. The foundation is a controlled kombucha fermentation, refined with herbs, wood, and regional fruit. VIREO presents itself as a crisp, non-alcoholic white wine option (pear, apple, delicate acidity), while PURPUR is a complex, non-alcoholic red wine option (elderberry, beetroot, earthy depth). The result: No/Low drinks with texture, structure, and understated elegance – brewed between South Tyrol and Vienna, made to celebrate everyday life.