Vivid - a Swedish Biere de Coupage

Sunday, June 5, 2022Vilda


Vilda is proud to present Vivid, a long-awaited brainchild, and our venture into the style Beire de Coupage.

What is a Beire de Coupage? In its simplest form a blend of young and aged beer, though modern versions are typically a blend of young beer and aged sour beer. For Vivid we chose to blend our aged-hopped SMaSH (Single Malt and Single Hop) Saison with a delectable 14-month barrel-aged sour. In a 70/30 blend, Vivid is a delicious creation of balance and flavors. Pleasant bitterness, almost grapefruit-like, accented with a touch of tartness, citrus and notes of stone fruit. 

Would we classify Vivid as a ‘sour beer’? Not compared to some of our current and future releases. Vivid is Beire de Coupage, a style of many possibilities, an adventure nonetheless, a mixed cultured Saison with a delicate tartness. Enjoy cold and ‘fresh’ or cellar some. Allowing the beer to age and morph further, letting time mellow certain qualities while accentuating others 

As with all our special releases we chose to complete Vivid by bottling condition in 375ml Champange bottles, finishing this beer with a creamy, fluffy white head. 

Vivid pairs well with; seafood, chicken, pork, and charcuterie. Also by itself… it's damn tasty!

A big shout out to Pretty Shitty Inc. for their amazing work on the label, as always top-notch. 

So enough reading this blog post, head to your nearest Systembolaget or jump online and order yourself some bottles of Vivid, We hope you enjoy it as much as we do. 

Cheer! Skål!

 - The Vilda Team

Peach Raiders

Sunday, September 12, 2021Vilda

Peach Raiders bottles
We are super excited to announce that from today, our beer Peach Raiders will be available nationwide in Sweden online through Systembolaget. This means you go on to their website and order Peach Raiders and get it delivered to your nearest store for free.

So what is Peach Raiders? This is a beer that was brewed a long time ago, it started as our blonde base beer that we fermented for a week or two in a stainless steel tank. After this primary fermentation, we transferred the beer to oak barrels and added a healthy pitch of our sour beer house culture.

And then we waited..

And waited..

After around nine to ten months we transferred the beer off the oak barrels into a fruiting tank along with peach puree. We then let it referment with the fruit for another 2-3 months. At this stage, it was finally time to package the beer. We choose to package Peach Raiders in green 375 ml Champagne-style bottles. We opted to bottle condition this beer. This is a process where you add a little sugar and yeast at packaging to naturally carbonate the beer in the bottle.

And then we waited another month for the yeast to do its job. Then finally we could taste the finished carbonated beer.

Peach Raiders is not a fruit salad, the peach was not added to overpower the delicate and complex sourness our house culture created. It was added to complement and enhance the already present fruity notes in the sour beer. The peach also plays very well into the color of the beer, you are greeted with a beautiful golden/yellow colored beer when you pour it into a glass.

The artwork for Peach Raiders was created by Pretty Shitty Inc. We think the label really complements the beer. The name, the label artwork, the beer, it all fits together.

We hope you will give it a try and enjoy it as much as we do.

Goodbye 2020, hello 2021

Thursday, December 31, 2020Vilda

It's time to say goodbye to 2020. What a crazy year it's been. Covid-19 really turned everything upside down. We have tried to make the best of the situation by cater to our local customers. We have produced a lot of beers sold on growlers. From the spring of 2020 we've been open every second Friday with at least two new beers on tap. That's a lot of different beers! 2021 looks even better. We have already started planning for different themed growler days, creating new recipes, invested in new equipment to test new techniques and creating a new Vilda yeast blend.

In January of 2021 we hope to release some really good news for our growler customers. Details will be published on Facebook and Instagram so be sure to follow us there.

One thing we really miss though is going to beer events and festivals. We have so many cool beers coming out of our sour beer program now that we want to share with you all. Meeting new friends and colleagues in the brewing business. Let's hope we can all safely meet sometime during 2021!

Lastly, we just want to say thank you! Thanks for all the love and support. It means a lot to us. It keeps us going, it pushes us to improve, it lifts us up during tough weeks, it makes us laugh, it makes us want to brew more =)

Cheers and Happy New Year!

- Olof & Matt

THE LIFE AND TIMES OF BEER FESTIVALS: A behind the scenes look

Wednesday, November 20, 2019Vilda
For the average beer festival attendee, one may think its as easy as a brewery grabbing some kegs and showing up to pour some beer. But truth be told there’s quite a lot of work that goes into pouring beer at a festival. 
To start the beer has to be ready, this requires brewing the beer weeks and/or months ahead of time to ensure its good to go by festival time. The week leading up to a festival requires planning and last-minute quality control to ensure our beer is up to standards and that we’re equipped to serve. While sampling beers to ensure proper flavors and carbonation levels sounds like fun, easy work, its an essential part to ensure a festival goes smoothly on our side. There’d be nothing worse than getting to a festival and finding out our beer is over-carbonated and therefore won’t serve properly or that unique flavor/aroma we strived to create has faded out. After deciding what beer we can bring its important for us to decide which ones to bring and what order to tap them. We strive to present a wide selection of beers in order to meet the varying tastes of our customers. 

While our beer is the main attraction, presentation is also key. We’ve built our serving bar to fit our farmhouse style, with rustic metal baskets, lanterns, and signs. Custom tap handles made from old tools help finish off our look. As you can see, some lights and a colorful sign help highlight the beers and our friendly, energetic staff take it the rest of the way. 
While festivals require lots of planning and long days standing on our feet, its one of our favorite things to do. We always have a blast at festivals; meeting new customers, reconnecting with returning customers, hearing their thoughts on our beers and sharing with them what new and exciting things are happening at Vilda. It’s a great way for us to connect with the community and get feedback on our product. We also enjoy the opportunity to connect with the other breweries serving alongside us and hear their stories.
So next time you’re at a festival and see our bar, stop by and say hey, we’d love to meet you. 



A Rocky Week of Brewing

Tuesday, August 27, 2019Vilda

Last week was a full week of brewing test batches. We’re experimenting with our mother culture to see how it interacts in certain environments as well as brewing some new recipes. We thought we would end the week with something fun, rock out a bit and brew a Steinbier (stone beer). The idea behind a Steinbeir is to introduce hot stones into the wort to sear the sugars and add caramelized notes to the beer. The day started off by heating up a charcoal grill and letting our stones begin to heat. We figured about an hour/hour and a half would be a decent amount of time for the stones to get to a hot enough temperature. While the stones were cooking, we crushed our malt and got the mash going. We decided to keep things simple on this batch, allowing us to better understand what flavor effects the stones would have. Our grain bill consisted of Pilsner, Vienna and Oat malts. The Pilsner and Oat malts will give it a nice full body and the Vienna malt will add to the color. After much waiting and anticipation, our mash-in was done and it was time to boil and add the stones. We loaded up our metal basket with piping hot stones and lowered them in. Instant searing and sizzling could be heard … ah, what a beautiful sound. The sudden addition of such a large amount of heat sent the boil into a frenzy with a plume of steam rising up and an insane rock-solid boil occurring. Not to quarry we were able to raise and lower the stones with ease to help control the vigorous boil and prevent a boil-over.

We added some Hallertau MF and Eldorado hops to round out this bad bad boy, chilled with stone-cold water before finishing it off with some Belle Saison yeast.
Overall it was a successful day of brewing. We learned some interesting things and are already brainstorming our next recipe. We’re gonna go boulder! Hotter stones. Higher ABV! We’re gonna kick it up to 11!

Coming to a festival near you soon! Name to be announced, we welcome any witty or clever names, feel free to comment below.

No brew day is complete without the right music to rock to, here are some of our top picks.

A$AP Rocky

Stone Temple Pilots
The Red Hot Chili Peppers
Stoned Jesus
The Rolling Stones

A long overdue update

Wednesday, April 17, 2019Vilda
This blog feed isn't as active and frequent as it should be. Running a small brewery requires a lot of work so something has to give. We are however more active on Instagram so make sure to follow us there for real-time updates.

We have brewed almost 1400 litres of beer and put all that in used wine barrels.

Recently we attended a local beer festival called Wapnö Öl- & Whiskymässa. We had a ton of fun and met so many fun and engaging customers. We got great feedback on our barrel aged beer. People also seemed to enjoy our 100% Brett fermented beer Edge of Time. For the festival, we brewed a Kveik, which is an old Norwegian type of beer (Kveik is actually the yeast but the style share the same name). We might brew that on a bigger scale as that was really popular. At only 4.9% ABV it's an easy drinker.

This was our first festival so we had to build a bar. We wanted something else than what everyone else has. We went to a scrapyard and picked up a bunch of metal cases which we managed to build a bar out of. It turned out really nice. We made a sign from a piece of old wood found in a nearby river. It gave our bar a really cool look! We like the idea of reusing old stuff and bringing it new life. Looks good, it's unique and it's good for the environment.

Right now we are waiting for our Brett fermented rye Saison, Pray for Rust to carbonate. Once that is complete we will bottle it and start selling it at the local liquor stores. We might order more barrels for more barrel ageing projects. As of now, all barrels are used for sour beer but we want to try ageing some non-sours too.

We're finally brewing!

Monday, November 19, 2018Vilda
What a journey! Starting a brewery from scratch has taken way longer than expected but we are very happy to announce that we are brewing on our main gear now. Starting and running a small brewery requires a lot of time, money and sweat. Instead of brewing, we spent time on researching different types of pipe threadings, cooling setups, sorting out pump issues, loads of government paperwork and so on. The to-do list is still growing, you tick off 10 items and add 15 more. Then you stop for a moment and reflect, realizing that a brewery or any company for that matter is built one step at the time. And that's exactly how this was accomplished.

So, what are we up to right now?

First of we need ingredients. We bought base malt locally from Viking Malt just 35 km away from the brewery. We're looking to buy local wheat and oats grown on the fields around us. Hopefully, those bags will arrive soon.

Brewing! We finally fired up the main brewhouse and brewed roughly 900 litres of beer that's happily fermenting right now. 450 litres of that will be barrel aged.

We bought a couple of barrels that we cleaned and prepared for ageing beer in. The beer will age at least six months before we consider it for bottling. The plan is to buy a lot more barrels, not all of them will be used for long-term ageing. One or two will be used for "quick" barrel aged Saisons. Small-scale, experimental brews to have fun with.

If you wish to keep up to date with our adventure in fermentation we highly recommend Instagram which is our main social media channel.

Vilda Bryggeri AB

Vilda Bryggeri AB med säte i Halmstad. Organisationsnummer 559018-1441

Ängelholmsvägen 263, 269 42 Båstad, Sweden

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