New Faces in Gueuze and Lambic📅 24 April 2024📍 Fermenthings, Be-Here, 19:00Gueuze and Lambic have long been the pride of Belgian brewing, with deep-rooted traditions and iconic producers shaping their legacy. But in recent years, a real revival of the craftmenship has been happening —pushing boundaries, reviving forgotten techniques, and adding their own twist to […]
Our Exploration Brunch, what is it?A monthly journey through our ferment lab in the form of a discovery buffet made out of all our and our partners <a href="http://experimentations.Our" target="_blank" title="experimentations.Our">experimentations.Our goal at this brunch is to showcase the future of food: locally sourced, zero waste, low carbon impact & easily reproducible. It’s a feast […]
🔥🌶️ Master of Peppers 🌶️🔥Brussels, get ready to feel the heat! On June 14, 2025, Fermenthings is hosting Brussels first-ever Hot Sauce Fest at @behere.be , bringing together the boldest flavors from Belgium, the Netherlands, and France. Expect a day filled with:🔥 Spicy tastings & workshops (from harissa to Sichuan heat!)🌶️ A vibrant market with […]
A Saké & Tsukemono Tasting- Exploring Balance Through Japanese Brewing & Pickling Traditions🗓 Thursday, 26 September🕖 19:00 – 21:00📍 Fermenthings, Brussels💶 €45 per personSaké is often misunderstood in the West—as a spirit, or a novelty, or something to be thrown back in a tiny cup. But real nihonshu is closer to wine than vodka: a […]
A Historical Fermentation Workshop on Ketchup, Mustard & Relish🗓 Tuesday, 30th of September🕖 19:00 – 21:30📍 Fermenthings, Brussels💶 €42 per personBefore condiments became industrial conveniences, they were handcrafted staples—preserved with care, made from what was at hand, and deeply rooted in regional techniques and seasonal rhythms. In this workshop, we’ll explore the pre-industrial lives of […]
Coffee is more than a beverage—it’s a global commodity with deep cultural roots and a heavy ecological <a href="http://footprint.In" target="_blank" title="footprint.In">footprint.In this workshop, we’ll explore what it means to “escape” coffee: not to reject it outright, but to critically examine its impact and creatively explore alternatives that are better suited to our local climate and […]
This event is a collaboration between Slow Food International, Impacte ASBL, and Fermenthings, with the support of Slow Food. It takes place in the context of the Good Food Good Farming European Days of Action 2025, a month of activities across Europe highlighting food <a href="http://justice.Coffee" target="_blank" title="justice.Coffee">justice.Coffee is more than a morning ritual. It […]
12 December – 18:00 at Fermenthings, Be-HereOver the last five years, hundreds of people have passed through our workshops: kimchi makers, kombucha brewers, vinegar experimenters, shoyu explorers, hot sauce creatives, miso enthusiasts, and many others who kept the craft alive in their own <a href="http://kitchens.This" target="_blank" title="kitchens.This">kitchens.This evening is for all of <a href="http://you.The" target="_blank" […]
19 December – 19:00 at FermenthingsWe’re closing the year with something special. For our final event of 2025, we welcome Masha and Mikhail from Brewery Gevel, a soon-to-open makgeolli brewery in the Netherlands, for an evening dedicated to Korea’s traditional rice <a href="http://brew.Masha" target="_blank" title="brew.Masha">brew.Masha and Mikhail will walk us through the process step by […]
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 <a href="http://artisans.This" target="_blank" title="artisans.This">artisans.This […]
Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating […]
Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating […]
