We have received enquiries from people who would like to make Bionade themselves. We say: go ahead! Have fun! We have fun in every step of the production process. And because Bionade places great value on transparency, we show all DIYers the 9 most important steps to succeed in this endeavour and of course also to show the many fans for the sake of interest.
Very important – the ingredients.
We use 100 percent organic quality. Regardless whether fruits, grains, herbs or roots. For this, wherever possible, we work with local organic farmers.
Those who have tried to press sugar out of barley grain have no doubt done this in vain because barley is no sugar beet. This is how it works: after delivery, the barley goes into a vat of water. The grains are then amassed. Friction creates heat which barley loves and it promptly begins to germinate. The starch is released, which is the whole reason for all that effort. The barley grains also get a pounding. They are then dried so that the shoots stop growing and then the shoot is separated from the grain. This makes each little grain open; we’ll see them again during the grinding step.
Pressing the juice.
Destemming is a word that is used far too rarely in everyday language. Not for us. The tasty fruits are first destemmed, which means nothing more than the fruits being separated from the stems in perfect condition. What remains is the purest juice and the best berries. All that’s left to do is to heat them in a large bath of water – to give them shelf life – and then all the solid matter is separated from the liquid.
Malting has turned the above-mentioned barley grains into malt kernels which we now need again here. So, off we go to the mill for grinding and milling.
This is where a copper tank comes into play. It is as important as in “Asterix in Switzerland”. But everything in that story that is cheese is in our case the ground malt, as this is what is heated up in the tank. From this, liquid maltose is obtained. Once enough maltose has formed, we boil everything up once more. That is our Bionade zest. Getting ready for the fermenter.
Bacteria. There is bacteria and then there is bacteria. What sounds wondrous to some, is wonderful for Bionade: gluconic acid bacteria. They are added to the water in the fermenter with the Bionade zest that was formed during boiling, so that the maltose can turn into acid with the addition of oxygen. Gluconic acid. This is what gives Bionade its unique and unmistakeable flavour. But no need to fear. The bacteria are fully filtered out once the acid has been formed.
You take the gluconic acid, organic juice, water from the Rhön valleys, a pinch of sugar and carbon dioxide and mix it in healthy proportions. And this is the only way to make Bionade.
Bottling & dispatching.
Before the bottles climb into the crates with their friends, they are lovingly filled with Bionade. Caps and labels on, and we’re done. Now we need Rudi. Rudi has been driving for us since 2006. He loves his HGV and he loves Bionade. He zooms off with his 40-ton truck through Germany to deliver our Bionade to you. Luckily, he doesn’t do this alone, as Rudi has many colleagues to help him.
Drinking & enjoying.
From the lido to the top-class restaurants – there is no place where people don’t want to enjoy a Bionade. And wherever your next Bionade provides you with refreshment, we say: cheers!