Tasting 2026 #1: Discover the Future of Non-Alcoholic Drinks

The world of non-alcoholic beverages has changed dramatically in the last years. What used to be an afterthought has become a fully fledged craft movement. Producers are applying the same level of technique, terroir awareness, microbial understanding and ingredient care that you would expect from natural winemakers, sake brewers or kombucha stories.

You will be able to revisit some makers from last year’s session, but also meet new producers who are pushing the boundaries even wines.

Feral – Italy
Fermented drinks built on the agricultural backbone of their own beet harvests. Barrel aging, yeast selection and vegetable terroir combine into something genuinely expressions.

SCHWUNG – Ghent
A team working with the University of Ghent to explore new pathways in herbal fermentation. Their drinks have a gastronomic precision that makes them ideal for pairing or slow event.

What the Evening Includes
• A guided tasting of at least seven exceptional non-alcoholic drinks
• Additional surprise samples depending on the batches available
• Light food pairings built around the aromatic structure of the drinks
• An exploration of how this field is maturing, and how fermentation plays a central role in shaping new drinking cultures

Join Us
This tasting is a moment to understand where the non-alcoholic world is heading — not as a substitute for wine or beer, but as a space of creativity in its own fermenting.