Feral No. 5 Rosé Sparkling 0%

Feral: Wild, Untamed and Back to Nature

‘Feral’: wild, untamed, back to nature. This name wasn’t chosen by chance. In the Italian Dolomites, the creators of Feral fully embrace this idea: rediscovering purity and pushing boundaries. As a young startup of brewers, scientists and foragers, they share one mission: to reinvent the way we pair food and drink with layered, naturally fermented non-alcoholic beverages.

Who is behind Feral?

Feral was founded by a collective of flavour-driven minds: scientists, artisanal brewers and botanical experts. What unites them is a fascination with fermentation and the power of wild ingredients. They don’t source from markets, but from nature – forests, mountains, and forgotten farmland.

How Are Feral Drinks Made?

The process begins with simple, often overlooked ingredients like beets, kohlrabi or wild berries. The juice is slowly fermented using natural yeasts, followed by maceration with carefully selected herbs, spices, and wood. This results in deep, layered flavours without additives or artificial tricks.

Flavour Examples

• White beet with Szechuan pepper and hops: spicy, floral and lightly bitter
• Red beet with blueberries and lavender: earthy, smooth and aromatic
• Wild apple with pine needles and wood: fresh, resinous and complex

Philosophy and Pairing

The name Feral is a tribute to the wild and untamed – an invitation to let go of traditional pairing rules. With an unconventional approach and layered flavours, their drinks bring something truly unique to the table. Whether you choose smoked meat, creamy risotto or a surprising combination, Feral invites you to rethink pairing.

Fun Facts About Feral

• Feral uses no industrial yeasts – everything ferments naturally.
• They experiment with local wood types like chestnut or maple for unique aromas.
• The bottles are hand-filled in a small-scale facility in South Tyrol.
• Feral drinks are often served in Michelin-starred restaurants as a non-alcoholic alternative to wine.