Fermented, Complex, Alcohol-Free: How Arensbak is Rethinking Wine

Arensbak is one of the most exciting beverage brands in the emerging alcohol-free culture. Created in Copenhagen by sommelier Emilie Øst-Jacobsen and co-founder Bram Kerkhof, the brand’s distinctive creations combine tea, fermentation and wine craftsmanship into complex so-called wine proxies. Rather than dealcoholizing traditional wines, Arensbak develops flavor from the ground up, continuously exploring the possibilities of fermentation. The result is a range of layered alcohol-free pairing companions with structure, depth and gastronomic ambition — now served in numerous Michelin-starred restaurants around the world.

In this interview, Bram Kerkhof, co-founder and product developer at Arensbak, talks about the idea behind the brand, the role of fermentation in shaping flavor and texture, and the evolution of the global market for premium non-alcoholic beverages. He also explains why alcohol-free pairings today need to be far more than just an alternative, what role gastronomy plays in establishing the wine proxy category, and where Arensbak sees growth opportunities, particularly in Germany.

Please start by introducing yourself briefly: Who are you and what do you do at Arensbak?

Bram Kerkhof: I’m Bram, Co-founder and Product Developer at Arensbak. My role is rooted in the Product & Flavor side of the brand. I focus on the design of our drinks, experimenting with fermentation cycles, botanical extractions, and flavor balancing to ensure we create a sophisticated wine proxy that doesn’t feel like a compromise.

Please introduce Arensbak: How did the brand come about and what does it stand for today?

Bram Kerkhof: Arensbak was born out of a desire to bridge the gap in the dining experience. We noticed that while food and alcoholic pairings were highly curated, the non-alcoholic options often lacked depth, structure, and the “dryness” that makes wine so food-friendly. At the time, 2021, there just weren’t many options to go to within non-alcoholic alternatives for wine. I find that with the extraction of the alcohol in dealcoholized wines, you extract the soul of the wine along with it; the acidity, the aroma etc.

So rather than taking away we wanted to build something from the ground up. Today, Arensbak makes proxies that rely on fermentation and high-quality botanicals rather trying to mimic grapes.
Similar to the above we found that non-alcoholic pairing R&D in restaurant is only something the upper echelons of the industry have budget for so coming with a serving solutions seemed like a clear value proposition.

What is your vision for Arensbak in the growing non-alcoholic drinks sector?

Bram Kerkhof: Our vision is to elevate the non-alcoholic category from “alternative” to a primary choice. We want Arensbak to be the benchmark for non-alcoholic pairings, proving that you can have a complex, fermented beverage that stands on its own merit alongside world-class cuisine.
To ensure that the options for those not wanting to choose alcohol are actually good and don’t make them feel limited.

Your portfolio is based on fermented, non-alcoholic drinks – how would you describe the character of your products?

Bram Kerkhof: I would describe them as “vinous,” complex, and deeply layered. Unlike sugary sodas or juices, our products have a distinct structure, they offer a tannic foundation, balanced acidity profile, a pleasant top note, and lingering finish. They possess the umami and acidity that you usually only find in fermented alcoholic beverages.

Could you give us some insight into your production process – particularly the role of fermentation?

Bram Kerkhof: Fermentation is our heartbeat; it’s where the “soul” of the drink is created. We don’t just dealcoholize wine; we build flavor from the ground up. We use a base of premium tea (like Pu’er or Oolong) and ferment it to develop natural acids and complex aromatics. This process transforms the raw botanicals into something much more sophisticated and integrated. Then we use a infusion & extraction step to blend in the fruits and spices.

How do you ensure that your products offer a depth and complexity comparable to wine or other alcoholic drinks, despite being alcohol-free?

Bram Kerkhof: It comes down to balancing the four pillars: acidity, tannins, mouthfeel, and aromatics. While wine gets these from grapes and ethanol, we build them using fermentation and a layer-by-layer botanical approach. By using premium teas for structure and specific fermentation cycles for ‘bite,’ we achieve a dry, complex profile that evolves in the glass just like a fine wine.

Which target groups do you particularly appeal to – and how have their expectations changed in recent years?

Bram Kerkhof: We appeal to the “Mindful Drinker” and the culinary enthusiast. These are people who might enjoy fine wine but want an equally sophisticated experience on a Tuesday night or when they are the designated driver. In recent years, expectations have shifted from “just give me something without alcohol” to “give me something that tastes like a craft product”.

Arensbak is served in over 50 Michelin-starred restaurants worldwide. Which ones are they, and where else are the products listed?

Bram Kerkhof: It’s actually closer to almost 80. We are incredibly proud to be on the lists of icons like Steiereck, and Konghans in Copenhagen. Beyond Michelin-starred venues, you can find us in high-end specialty retailers, boutique hotels, and select online platforms that curate premium non-alcoholic spirits and wines. We’re quite excited about some of the new ones that might come with our launch in the UK later this year.

Arensbak is already available on the German market. Through which channels do you currently distribute Arensbak – and where do you see the greatest growth potential?

Bram Kerkhof: Our export journey began in 2022 with Mindful Drinking Club in Berlin as our first distributor outside Denmark. Since then, several regional distributors have been added in Germany, including Drykkir in Munich, Marxen Wein in Hamburg, and Apos in Freiburg. At ARENSBAK, we focus on building close relationships with regional ambassadors in Germany, each responsible for driving awareness and distribution of both the Proxy category and our brand, products, and flavour universe.

This includes hosting tastings for both the HORECA segment and consumers through retail partners, as well as participating in local trade fairs and events. The aim is to introduce restaurants and consumers to our flavour universe while ensuring a solid understanding of the Proxy category and our brand ARENSBAK.

You collaborate with the Food Embassy. In which areas and how did the collaboration come about?
Bram Kerkhof: The collaboration with the Food Embassy was a natural fit because we share a passion for innovation in the culinary space. We work together on market education and showcasing how non-alcoholic pairings can enhance the modern dining landscape, helping chefs understand the potential of fermented proxies.

What are your goals with Arensbak – internationally and specifically in Germany?

Bram Kerkhof: Internationally, we want to be the “go-to” bottle in every top-tier restaurant’s non-alcoholic pairing menu. Specifically in Germany, our goal is to become a household name for quality and craft in the non-alcoholic space, bridging the gap between health-consciousness and gourmet enjoyment.

Arensbak | Website | Facebook | Instagram

+++ We’d like to thank Bram Kerkhof for the open and very interesting interview! If you have an interesting brand, we should talk. Just send us an email with the subject line “about-drinks Interview” to redaktion@about-drinks.com – we look forward to hearing from you! +++