Vasstrond'e is crafted in collaboration with Ivar A. Geithung, who resides on the Selland farm in Vasstrondi, near Voss in Western Norway. Barley and oats are mashed in juniper and alderwood-infused water, then boiled for hours in an antique copper kettle with local hops. Finally, it's fermented using the original Selland kveik-yeast culture. All the ingredients used are 100% Norwegian.