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Circular Fermentation – A Transitional Event

March 18 @ 18:00 - March 20 @ 15:00

To celebrate the end of our research around spend grains and koji, we are organizing a weekend full of events: tastings of the newly developed products, lectures, vernissage, brunch,…

We are preparing a complete experience around the concept we want to call circular fermentation: a framework in which secondary products can become primal tastemakers for the future of food.
Details of the program:

18 March

18h: Presentation & Degustation: Spent Grains Projects

19h:Vernissage of Toha De Brant – Visual Anthropologist: Experimental Series #1: Fermentation

19 March

12h: Preview FERMENT LAB: A Fermentation incubator

15h: Crash course Circular Fermentation (get your tickets here)

18h: Kimchi Party (get your tickets here)

20 March

11h: A special BRUNCH  with all presented products (get your tickets here)

 

General Information:

Location:Be-Here, rue Diedonné Lefevre 4, 1020 Laeken

Details

Start:
March 18 @ 18:00
End:
March 20 @ 15:00
Website:
https://www.facebook.com/events/3070047293243779

Organiser

Fermenthings
Email:
info@fermenthings.be
Website:
www.fermenthings.be

Venue

Be-Here
Rue Diedonné Lefevre 4
1020 Laeken, Bruxelles Belgium
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