Our story did not start in a boardroom. It started at a small fermented foods stall in Lublin, Poland. During a conversation about traditionally fermented vegetables and drinks, we discovered an experiment with citrus fruit fermentation.
The idea was simple but unusual: what if fermentation could create an entirely new type of lemonade?
That question stayed with us.
Why We Started
We had always loved traditionally fermented foods. Real kefir. Naturally fermented pickles. Foods made slowly, through time and process rather than shortcuts.
Yet when we looked at the soft drinks aisle, we felt something was missing. Many drinks talked about function. Few started with fermentation itself. So we began exploring what would happen if whole citrus fruits were fermented and transformed into a soft drink that people would genuinely want to drink every day.
The result became Ferment Fizz.
Not kombucha. Not a prebiotic soda built from flavour systems and additives. A new kind of soft drink built around real fruit, fermentation and flavour.
Today, Ferment Fizz is produced using whole fruit, including peel, and a real fermentation process that creates its distinctive sour-fruity character. No flavourings. No concentrates. No citric acid shortcuts.
Our mission is simple.
To create a better soft drink culture - one built on whole ingredients, fermentation and genuinely drinkable flavour. Because we believe the best habits are the ones people actually enjoy repeating.
Building The Fermented Lemonade Category
We believe fermented lemonade deserves recognition as a category in its own right. Our ambition is not simply to build a brand, but to introduce more people to a new type of soft drink made from real fruit, fermentation and flavour-first thinking.
