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 artisans.

This tasting is dedicated to the people and the processes that are reshaping what a drink can be. No compromises, no imitations — these are beverages built from the ground up with their own logic, their own ferments and their own flavour 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 further.

Producers Featured

SCOB – Brussels

A Brussels-based project working with kombucha and yun culture to create layered, tea-driven beverages. Expect careful extraction, nuanced acidity and a sense of balance normally found in low-intervention 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 singular.

Cul-Sec – Netherlands

A pioneer in rethinking what “non-alcoholic wine” can be. Through controlled fermentations and thoughtful blending, their bottles stand shoulder to shoulder with classical pairings — not as replacements but as parallel 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 sipping.

New Discoveries

This year we will introduce additional producers who are bringing fresh approaches to botanical extraction, microbial design and hybrid brewing techniques. Details will be unveiled closer to the 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 right.

Friday, 23 January – 19:00
Fermenthings, Be-Here

Limited spots available. Reserve your place and come taste what the future is fermenting.