Fermented Birch Sap Blackcurrant - organic images
Fermented Birch Sap Blackcurrant - organic
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Fermented birch sap (non-pasteurized) with blackcurrant bud extracts, in a 3L bag-in-box
Certified organic and Nature & Progrès
Harvest spring 2026
ORGANIC FERMENTED BIRCH SAP WITH BLACKCURRANT - 3L
Origin: Plateau de Sault, Cathar Pyrenees (Occitanie)
The birch sap fermented with blackcurrant associates Probiosève® - harvested at an altitude of 900 meters on the Sault plateau, in the heart of the Cathar Pyrenees, by the small team of La Sève Cathare - with a mother macerate of blackcurrant buds, cultivated and produced on-site by the same producer. 3 L bag-in-box, organic, unpasteurized, without preservatives.
Birch sap has been used since ancient times. This seasonal drink is harvested from February to April, at the beginning of spring, when the sap rises in the tree to awaken the buds. As a nutritious liquid, it circulates through the birch's vessels, transporting water and minerals from the soil to the branches. At the budding stage, La Sève Cathare also collects blackcurrant buds, which are used to make the macerate added to this sap.
Harvested with respect from wild Pyrenean trees, the sap is then preserved as is for several months until it stabilizes. The naturally present sugars then initiate a non-alcoholic fermentation, which gives birch sap its characteristic slightly tangy taste. In practical terms, this process allows the sap to be preserved for several years without thermal processing and without a cold chain.
🌳 Why associate blackcurrant bud with birch sap ?
The blackcurrant bud (Ribes nigrum) is one of the most commonly used macerates in gemmotherapy, a traditional practice that involves preparing extracts from embryonic plant tissues - buds, young shoots, rootlets. Frankly, it's a classic in the field: the blackcurrant bud is recognized in phytotherapy for its effect on joint comfort. When combined with birch sap, it extends the "spring" and "remineralization" spirit while adding its own aromatic identity, which is rounder and less tangy than the natural version.
To delve deeper into this traditional expertise, consult our article. Lacto-fermentation, a true health asset.
🌳 When and how to enjoy it ?
Like the natural version, this birch sap with blackcurrant It is traditionally part of the seasonal change rituals, as a spring beverage. With Aurélie, we incorporate it each year with the return of spring, like a little rendezvous with the opening season. This period aligns with the spirit of the spring renewal as described by Fanny, our naturopath partner.
Tasting suggestion: A small glass of about 15 cL in the morning, preferably on an empty stomach, during the spring period. The 3 L bag-in-box format allows for approximately 20 tastings of 15 cL for one person. For a detailed overview of the traditional uses of sap, consult our Complete guide to birch sap.
Discover the sap harvest in pictures:
🌳 An association rooted in European tradition
Birch sap has accompanied the inhabitants of Northern Europe, the Baltic countries, Central Europe, and the forested regions of France for centuries. Blackcurrant, on the other hand, is a traditional plant of the French countryside - its buds are one of the historical pillars of gemmotherapy, which originated in France in the 20th century. Frankly, the combination of the two follows the same logic: harvesting the plant at its peak vitality, during the spring budding.
🌳 Lacto-fermentation, an ancient process
During the natural fermentation of fresh sap, plant sugars are transformed by the lactic ferments naturally present. It is this process that gives the fermented birch sap Its slightly tangy taste allows it to be preserved at room temperature without pasteurization. The lactic acid naturally produced during this fermentation is the same as that found in sauerkraut, kefir, or lacto-fermented vegetables-a family of living foods that we have been highlighting at Biovie since 2007.
🌳 The blackcurrant bud, a classic in gemmotherapy
The blackcurrant bud macerate (Ribes nigrum) is obtained by macerating freshly picked young buds in a mixture of water, alcohol, and vegetable glycerin - the traditional method of gemmotherapy. It is recognized in herbal medicine for its action on joint comfort. In this sap, it is only a small proportion of the finished product (the macerate contains about 0.03% residual alcohol once diluted in the sap): the majority of the volume remains the birch sap itself.
🌳 A composition derived from the tree, the soil, and the undergrowth
Birch sap is naturally composed of plant water, simple sugars, organic acids, and minerals from the soil where the tree roots. The Sault plateau, at an altitude of 900 meters in the Cathar Pyrenees, offers a preserved terroir, far from large agricultural plains and industrial pollution - the same terroir where blackcurrant bushes are cultivated, from which the buds for the macerate are sourced.
🌳 To learn more, check out our blog articles:
What are the benefits of fermented birch sap ?
The Cathar Sap: PROBIOSEVE®
The small team of Sève Cathare began harvesting birch sap in 2011 on the Sault plateau at an altitude of 900 meters in wild Pyrenean forests preserved from chemical or electromagnetic pollution. The blackcurrant bushes from which the macerate buds are derived are cultivated and harvested on the same site by the same team.
The trees are consulted and thanked during the harvest for their generosity and for sharing their precious nectar. La Sève Cathare works with respect and kindness towards the trees to offer a high-quality product.
Best before: 31/12/2026
Composition : Organic fermented birch sap and organic mother macerate of blackcurrant buds (glycerin, water, alcohol, buds), sourced from the Sault plateau (Cathar Pyrenees, Occitanie). Without pasteurization, without preservatives.
Indicative nutritional values of birch sap (for 100 ml):
- Water : approximately 98%, as birch sap is naturally very rich in plant water
- Energy value : very low, around 20 kcal per 100 ml
- Simple sugars (glucose, fructose): approximately 0.6 to 1.1 g per 100 ml
- Minerals in an assimilable form: calcium, magnesium, potassium, silicon - naturally variable contents depending on the terroir, climate, and harvest season
- Amino acids : up to 17 amino acids identified in birch sap, including asparagine, glutamine, arginine, serine, and glycine
⚠️ Indicative values, derived from the available literature on birch sap and not from a specific laboratory analysis of this batch. They do not take into account the blackcurrant bud macerate, which is present in a small proportion in the finished product.
Packaging : 3 L bag-in-box. Pouring spout included. The bag-in-box is specifically designed to prevent air from entering the pouch during serving, which helps preserve the freshness of the sap for several weeks after opening.
Storage method : at room temperature, both before and after opening (no need to refrigerate it, as the sap is already lacto-fermented and naturally stable).
Tasting suggestion : a small glass of about 15 cL in the morning, preferably on an empty stomach, during springtime. The 3 L bag-in-box allows for about 20 tastings for one person.
Precautions for use : This fermented drink is naturally non-alcoholic and suitable for most adults; however, it contains a trace of residual alcohol (about 0.03%) from the blackcurrant bud macerate. As a precaution, we recommend seeking medical advice in the following cases: children under 7 years old, pregnant or breastfeeding women, people allergic to salicylate derivatives (aspirin), people on anticoagulants, antidiabetic treatment, or immunosuppressive treatment, and people with kidney conditions. For more details, please refer to our dedicated article on the Contraindications and precautions of birch sap.
Regulatory mentions : this product is a food. It is neither a medicine nor a dietary supplement. In accordance with the Regulation (EC) No 1924/2006, No therapeutic claims are associated with fermented birch sap or blackcurrant buds. A varied and balanced diet, along with a healthy lifestyle, is the foundation of good health.
Frequently Asked Questions
How to consume Biovie fermented birch sap with blackcurrant ?
The tasting suggestion is a small glass of about 15 cL in the morning, preferably on an empty stomach, at least 15 minutes before breakfast, during the spring period.
What is the composition of this blackcurrant sap ?
It combines organic fermented birch sap from the Sault plateau with a mother macerate of organic blackcurrant buds (glycerin, water, alcohol, buds), both sourced from the same La Sève Cathare supply chain, without pasteurization or preservatives.
Why associate blackcurrant bud with birch sap ?
The blackcurrant bud (Ribes nigrum) is one of the most commonly used macerates in gemmotherapy and is recognized in phytotherapy for its action on joint comfort. When combined with birch sap, it extends the springtime spirit while providing a rounder taste, less tangy than the natural version.
Should this sap be stored in the refrigerator ?
No. Thanks to lacto-fermentation, the sap remains a living product, naturally stable at room temperature, both before and after opening. It is not necessary to refrigerate it.
What is the origin of this sap and its blackcurrant buds ?
The sap is collected at an altitude of 900 meters on the Sault plateau, in the Cathar Pyrenees (Occitanie), by the small team of La Sève Cathare. The blackcurrant bushes from which the macerate buds are sourced are cultivated and harvested on the same site, by the same team.
How many tastings does the 3 L bag-in-box format allow ?
The 3 L format allows for approximately 20 tastings of 15 cL for one person, at the rate of one glass per day, providing a supply for several weeks.
What precautions should be known before consuming this blackcurrant sap ?
This drink is naturally non-alcoholic at its base, but contains a trace of residual alcohol (about 0.03%) from the blackcurrant bud macerate. As a precaution, prior medical advice is recommended for children under 7 years old, pregnant or breastfeeding women, people allergic to salicylate derivatives (aspirin), those on anticoagulants, antidiabetic or immunosuppressive treatment, or suffering from kidney disorders.
The information presented on this sheet is provided for informational purposes and does not constitute medical advice. Consult a healthcare professional before making any changes to your diet or if you are undergoing treatment.
Update: September 2026. Product selected and validated by Éric Viard, founder of Biovie and engineer ISTOM, co-author of Seaweed in everyday life (Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
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