Sweden · Ostergotland

Qvillinge Ekologiska

A family-farm brewery outside Norrköping, led by Camilla Karlsson, making organic, unpasteurized and unfiltered kombucha, jun, mead, cider, hard kombucha and mölska.

The producer

At Kvillinge Prästgård, a multigenerational family farm just outside Norrköping, Camilla Karlsson makes fermented drinks from organic tea, Nordic beet sugar, Östergötland honey, fruit, berries, herbs and spices. Kombucha uses an active yeast and bacteria culture with light carbonation, while jun uses green tea and honey. Hand production, glass bottling, and unpasteurized, unfiltered handling keep fermentation close to the finished drink.

Hard Kombucha Original is fruity and lightly sweet, with citrus, green tea and herbal notes. It contains 2.8 grams of sugar per 100 millilitres and is served at 6 to 8°C, alone or with light meat and salads. The wider range moves from floral jun and raspberry to local-honey mead, ginger kombucha and mölska, made with water, malt, honey, hops and yeast.

Known for

Handmade live-fermented tea and honey drinks using organic ingredients, light carbonation, and unpasteurized, unfiltered bottling.

Notable facts

The story

The winter visit in San José

In winter 2012, Camilla Karlsson was visiting her cousin Katarina in San José, California, when she encountered kombucha. She returned to Sweden and began brewing organic, unpasteurized and unfiltered kombucha in 2013. The work took shape at Kvillinge Prästgård, the multigenerational family farm outside Norrköping, and the small brewery later widened its range to jun, mead, cider, hard kombucha and mölska. The original sequence remains unusually clear: a family visit, kombucha encountered far from home, and a new fermentation practice carried back to the farm in Östergötland.

The winter visit in San José

In winter 2012, Camilla Karlsson was visiting her cousin Katarina in San José, California, when she encountered kombucha. She returned to Sweden and began brewing organic, unpasteurized and unfiltered kombucha in 2013. The work took shape at Kvillinge Prästgård, the multigenerational family farm outside Norrköping, and the small brewery later widened its range to jun, mead, cider, hard kombucha and mölska. The original sequence remains unusually clear: a family visit, kombucha encountered far from home, and a new fermentation practice carried back to the farm in Östergötland.

From the atlas

Qvillinge Ekologiska

At A Glance

Qvillinge Ekologiska is a craft brewery at Kvillinge Prästgård, a multigenerational family farm just outside Norrköping in Östergötlands län. Camilla Karlsson runs the brewery, making organic, unpasteurized and unfiltered kombucha, hard kombucha, jun, mead, cider and mölska. The bottles are shaped by live fermentation, local honey, organic tea, fruit, herbs and light carbonation.

This is a fermentation brewery, not a grape-growing estate. Its drinks begin with tea, honey, Nordic beet sugar and botanicals, so the useful questions concern fermentation, sweetness, acidity, bubbles and flavour combinations.

The Producer

Camilla Karlsson has brewed organic, unpasteurized and unfiltered kombucha since 2013. At Qvillinge, the active yeast-and-bacteria culture remains part of a process that also includes hand production, glass bottling and a preference for nearby ingredients. Those choices keep the range close to raw materials: green tea and honey in jun, local honey in mead, and fruit, berries, flowers, herbs or spices across the wider line.

The producer's range reaches beyond kombucha without losing that fermentation focus. Jun uses green tea and honey, mead uses local honey with organic fruit, spices and berries, cider adds another fermented format, and mölska combines water, malt, honey, hops and yeast.

Place

Kvillinge Prästgård places the brewery on a working family farm outside Norrköping, while independent location information lists Qvillinge Ekologiska in Åby, Östergötlands län. The farm setting supports the use of nearby ingredients, especially organic honey produced in Östergötland for the jun. Tea follows a different route because it cannot be grown in Sweden, so Qvillinge imports it from organic farms in Asia.

The place therefore appears in the bottle through sourcing and style. Honey can carry a local Swedish connection, while tea remains an essential imported base. The range combines those two geographies in a lightly carbonated drink made at the farm brewery.

Soil And Site

No vineyard holdings, grape varieties, appellations or viticultural practices are established for Qvillinge Ekologiska. The relevant site is Kvillinge Prästgård itself, a family-farm setting with a small brewery rather than vineyard parcels. That changes the language on the label and the taste story: there is no vintage or vineyard hierarchy to decode, only the base ingredient, fermentation method, flavouring and level of sweetness or carbonation.

Story

Qvillinge began with kombucha and expanded into a broader family of fermented drinks. Camilla Karlsson's brewing work, established from 2013, created the foundation for jun, mead, cider, hard kombucha and mölska. Each addition changes the raw material while keeping fermentation at the centre: green tea and honey for jun, honey and botanicals for mead, and malt, hops, honey and yeast for mölska.

The estate's organic approach has been important from the beginning. Products remain unpasteurized and unfiltered, and the producer excludes E-numbers, colourings, preservatives, emulsifiers, flavourings, added vitamins, added nutrients and other industrial additives. The choice leaves the drink connected to its ingredients and to the work of fermentation.

Vineyards And Cellar

The brewery's equivalent of vineyard work begins with ingredient selection. Kombucha uses organic tea, organic Nordic beet sugar, and organic or wild fruits, berries, spices, flowers and herbs. The active yeast-and-bacteria culture ferments that base naturally, then light carbonation supplies the fine fizz found in the finished drink. Glass bottling keeps the packaging aligned with the producer's stated preference to avoid chemical migration from plastic.

Jun follows a separate recipe built on green tea and honey instead of sugar. Each batch is brewed by hand and allowed time for organic acids and beneficial bacteria to develop. Because the jun is neither pasteurized nor filtered, it needs refrigeration and has an indicated shelf life of about six months. The method leaves fermentation and honey at the centre of its flavour.

Wines

Qvillinge's range is organized by fermented base, not grape, appellation or vintage. Kombucha and hard kombucha bring tea, fruit, herbs, bubbles and, in the hard versions, a drier drinking context. Qvillinge Hard Kombucha Original is fruity and lightly sweet, with citrus, green-tea and herbal notes. Hard Kombucha Ingefära shifts the profile toward spice.

Jun replaces beet sugar with honey. Sparkling Hard Jun Jasmin Honung brings floral and fruit character around a honeyed green-tea base, while Hallon Ekologisk Jun places raspberry at the front of the drink. Mead uses local honey with organic fruits, spices and berries, so its range position is honey-led and more aromatic. Mölska uses water, malt, honey, hops and yeast, giving the producer a different fermented base again.

In The Glass

Hard Kombucha Original rises from the glass with citrus, green tea and herbs. On the palate, light sweetness meets gentle bubbles, while natural fermentation supplies the acidity that keeps the fruit from feeling heavy. The finish returns to tea and herbal notes, leaving a fresh, lightly tart impression.

Jun moves toward honey and green tea. Its hand-brewed fermentation allows organic acids to develop, so the palate can carry honeyed flavour without becoming flat. Jasmine and fruit accents add perfume in Sparkling Hard Jun Jasmin Honung, while raspberry brings a clearer berry line in Hallon Ekologisk Jun.

The other formats widen the register. Mead places local honey beside fruit, spice and berries. Ingefära brings a spiced direction to hard kombucha. Mölska trades tea for malt and hops, with honey and yeast completing the base. Across the range, fermentation links aroma, acidity and gentle carbonation to the ingredient chosen at the start.

A Bottle To Understand It

Qvillinge Hard Kombucha Original is the bottle to open first. Its fruity, lightly sweet profile shows citrus, green tea and herbs in one glass, while light carbonation and natural fermentation keep the drink moving across the palate. Systembolaget lists 2.8 grams of sugar per 100 millilitres and recommends serving it at 6 to 8°C, either by itself or with light meat and salads.

It works as an introduction because the bottle contains the central Qvillinge combination: organic tea, live fermentation, a restrained level of sweetness and a fresh botanical finish. Chill it well and serve it in a glass where the bubbles, tea and citrus can rise together.

Anecdote

In winter 2012, Camilla Karlsson was visiting her cousin Katarina in San José, California, when she encountered kombucha. She returned to Sweden with the drink in mind and began brewing organic kombucha in 2013. Her version was unpasteurized and unfiltered, and the brewing continued at Kvillinge Prästgård, the family farm outside Norrköping. What began with kombucha later widened into jun, mead, cider, hard kombucha and mölska. The first encounter happened far from Östergötland, but the bottles that followed were made on the farm, with Swedish honey and other nearby ingredients alongside imported organic tea.

Final Word

Qvillinge Ekologiska is a farm-based fermentation brewery for anyone curious about what tea, honey, fruit and herbs can do when they remain connected to live fermentation. Start with Hard Kombucha Original for citrus, green tea, herbs, light sweetness and bubbles, then move to jun, mead or mölska when you want to follow a different base ingredient through the same handmade approach.

Sources

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