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Fermented birch sap – 1.5 L

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€39,90
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€39,90
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The living elixir that strengthens your natural defenses and restores energy.

Format: 1.5 L – recyclable flexible pouch
Origin: Forests of the High Vosges (Alsace)
Producer: Jérémie, French artisan-pioneer of birch sap fermentation
Ingredients:
Organic lacto-fermented birch sap*, organic blackcurrant hydrosols*, pectinated fir*, laurel*, red thyme*, propolis mother tincture*
(*from organic farming)
No additives, no preservatives, unpasteurized.

Who is this formula for?

For those who want to strengthen their natural immunity, regain their energy, or protect their body during seasonal changes.

Probiotisève Superboost acts as a global support for the body: lacto-fermented birch sap regenerates the microbiota, while organic propolis and medicinal plant hydrosols strengthen natural defenses and support respiration.

The role of propolis-enriched sap in the body

A natural, probiotic, and revitalizing shield.
- Strengthens immunity thanks to organic propolis and red thyme.
- Cleanses the respiratory tract and soothes the mucous membranes.
- Regenerates the intestinal flora and supports the microbiota thanks to lacto-fermentation.
- Promotes gentle detoxification of the liver and kidneys.
- Restores energy and physical vitality during periods of fatigue or convalescence.

Under the combined action of lactic ferments and plants, this living cure acts on both the digestive and immune systems, the heart of our vitality.

Why LIVLAB's is unique

A living synergy between ferments, plants, and organic propolis.

Developed in Cahors and Alsace, this sap combines the expertise of Jérémie, pioneer of fermented sap, with scientifically controlled fermentation.
The mother tincture of propolis brings its natural antibacterial and antifungal virtues, while the organic hydrosols (blackcurrant, silver fir, bay laurel, red thyme) act deeply on respiratory and digestive functions.

No pasteurization or filtration: the sap remains alive, raw, and active, rich in lactic ferments, enzymes, and bioavailable trace elements.

How to use it

- Complete treatment: 2 pouches of 1.5 L (3 weeks).
- Dosage: 15 cl every morning on an empty stomach, pure or slightly diluted.
- Duration: 21 days, to be renewed as needed (ideal during seasonal changes).

Usage advice:
Keep refrigerated after opening.
Shake well before pouring.
Do not heat, to preserve live cultures.
Naturally sparkling product: sign of active fermentation.

Manufacturing & traceability

Handpicked in the preserved forests of the High Vosges, far from any pollution.
Each tree is respected: minimal harvesting, without any scar on the trunk.
Fermentation carried out in micro-batches in an Alsatian workshop certified organic.
The natural stability of the sap is ensured by lactic fermentation: no pasteurization, no additives.

Each batch is analyzed to guarantee the real presence of active lactic ferments, mineral purity, and complete traceability of the product.

Composition

Organic lacto-fermented birch sap*, blackcurrant hydrosol*, pectin fir hydrosol*, bay hydrosol*, red thyme hydrosol*, propolis mother tincture*
(*from organic farming)

Why choose a fermented sap rather than a fresh sap?

LIVLAB fermented sap is alive, stable, and bioavailable all year round, unlike fresh sap which only keeps for a few days.
Lacto-fermentation preserves nutrients, creates active probiotics, and naturally stabilizes the product without pasteurization.

Produced artisanally in small batches in the forests of the Hautes Vosges, it is hand-harvested with respect for the trees, then fermented with organic plants and propolis according to a unique know-how.
Each harvest is limited and vintage-dated, reflecting the patient work of Jérémie, a French pioneer in birch sap fermentation.

    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Fermented birch sap – 1.5 L
    Livlab_Expert_Jeremie

    Jeremie

    Birch sap harvester in Alsace in 2016

    "The gut flora is our second brain. We need to think about restructuring it to feel good."

    " "

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    FAQs

    What is the difference between sap fermented with propolis and classic fermented sap?

    Both share the same base: an organic lacto-fermented birch sap, alive and rich in natural probiotics.
    The propolis version adds organic hydrosols of medicinal plants (thyme, bay leaf, fir, blackcurrant) and a mother tincture of organic propolis, for enhanced action on immunity, respiration, and recovery.
    It is the ideal version in winter or during periods of fatigue.

    Does propolis change the taste?

    Yes, slightly.
    Propolis and plant hydrosols give the sap a more aromatic and tonic note, with a resinous and lemony touch.
    It is a natural taste, without added sugar, which reflects the richness of the living ingredients.

    Can everyone consume propolis sap?

    Yes, except for people allergic to bee products (honey, wax, pollen, propolis). In this case, it is better to opt for the propolis-free version. For pregnant women, breastfeeding mothers, or children, seek advice from a healthcare professional before the treatment.

    What is the scientific evidence of its effectiveness?

    Research conducted on propolis and lacto-fermentation shows their beneficial effects on the intestinal microbiota, immunity, and resistance to respiratory infections. Propolis contains flavonoids and phenolic acids with strong antioxidant and antimicrobial power. Our sap, analyzed by the Strasbourg Research Center, contains live lactic ferments and active polyphenols, guarantors of its natural effectiveness.

    Can it be consumed at the same time as a course of dietary supplements?

    Yes, absolutely. The fermented sap acts on the terrain — that is, the microbiota and the elimination organs — without interacting with the supplements. It even improves their assimilation thanks to its probiotic and remineralizing action.

    Does it contain alcohol because of fermentation?

    No. Lacto-fermentation produces no alcohol: it only generates lactic acid, beneficial for intestinal flora. The sap is therefore alcohol-free, with no added sugar, and suitable for all diets.

    How to preserve the sap with propolis?

    Before opening: at room temperature, away from light. After opening: in the refrigerator, well sealed, to be consumed within 3 to 4 weeks. A slight deposit or a fine fizz may appear — this is normal and a sign of active fermentation.

    Is it normal for the taste or color to change over time?

    Yes. It is a living product: fermentation continues slowly, sometimes causing a change in hue or a more tangy taste. These variations are natural and do not affect the quality or the benefits of the product.

    How much should be drunk for a complete treatment?

    A complete treatment corresponds to 2 bags of 1.5 L, that is 3 weeks at a rate of 15 cl each morning on an empty stomach. It can be renewed at each change of season or during periods of fatigue or immune decline.

    Why choose LIVLAB sap rather than another brand?

    Because it is artisanal, French, and traceable: - hand-harvested in the forests of the Vosges, - naturally fermented, without pasteurization, - produced in small batches, in collaboration with a pioneering fermentation artisan (Jérémie) and the Strasbourg Research Center. The majority of industrial saps are micro-filtered, pasteurized, or diluted with water: ours remains raw, alive, and whole.