Regenerative Birch Harvesting
Each spring, as the boreal forest thaws and the sap begins to rise, we tap wild birch trees using low-impact, regenerative methods that prioritize forest health:
We only tap trees that are at least 6 to 8 inches in diameter, typically 40 to 60 years old. Trees are hand-tapped with a 5/16" drill bit, nearly half the size of the traditional 7/16" spout used in bucket collection. Each tree is tapped only once per season, for a short 3-4 week window during peak sap flow. We collect 5 to 10 gallons of sap per tree, just a fraction of what each tree produces, leaving the rest for its own growth.
The health of each tree is monitored over time. This isn't industrial-scale extraction; it's slow stewardship. Our fully automated tubing system eliminates the need for vehicle routes, reducing soil disturbance, compaction, and trail erosion. Each tree is tapped for only 10-15 years before being retired, and we let the forest guide us year by year with no clearcuts, no shortcuts, just sustainable harvesting rooted in respect and patience.
Birch Brew
Wild, Living, Low-Impact
Birch Brew is our small-batch, fermented birch sap beverage that's naturally alive and deeply rooted in tradition. We ferment raw sap using only wild yeast and bacteria with no commercial strains and no shortcuts. Our process mirrors old-world Latvian techniques, allowing probiotic cultures and organic acids to develop over 7–14 days. Fermentation preserves the sap's natural electrolytes and minerals. We bottle exclusively in glass to minimize waste and avoid plastic leaching. Small batches mean minimal energy use, no chemical additives, and less overproduction. It's North America's first commercially fermented birch water, and it's made with intention from start to finish.
Birch Syrup
Reduced, Reused, Respected
Crafting birch syrup is a labor-intensive process, but we've modernized it with sustainability in mind.
We start by running our sap through reverse osmosis, which removes up to 90% of the water before evaporation. That water isn't wasted; it's reused for cleaning and sanitation throughout the facility. By removing most of the water up front, we reduce energy consumption and cut down on evaporator use. We've shifted to longer cook days to further minimize fuel usage while maintaining our signature flavor and quality. Birch syrup takes over 100 gallons of sap to make just one gallon of syrup, but every step is done with care, precision, and purpose.
