Tasting 2026 #3: New Faces in Gueuze and Lambic

What started as a one-off curiosity has quietly become a yearly tradition at Fermenthings.
Each spring we revisit the world of gueuze and lambic — not through the classics everyone already knows, but through the new generation of blenders, the small producers, the experimental vats and the quiet bottles that rarely make it beyond their local circles.

The landscape is changing.
Young blenders are stepping into old family traditions. Breweries are reviving forgotten barrels. New cellars are rising in places where gueuze was absent for decades. And the result is a wave of bottles with their own rhythm, their own acidity, their own approach to aging and fruit.

This edition of the tasting celebrates exactly that: the next chapter of gueuze and lambic.

Producers Featured This Year

A final list will be announced closer to the date, but expect a mix of returning favourites and new discoveries from across the Pajottenland and beyond.

Some of the names we are lining up include:
• Brasserie Taymans – after decades, finally a homemade lambik back in stock
• Donder – contemporary lambic interpretations rooted in tradition
• Brouwerij Kestemont – steady revival work with remarkable bottle variation
• plus a handful of new producers you may not have tasted yet

Our goal is simple: to give space to the makers who are shaping the future of the style.

What to Expect

• A guided tasting of at least eight different gueuze and lambic bottles
• Stories about the brewers, their barrels, and the evolution of the style
• Light food pairings built to enhance acidity, funk and fruit
• A relaxed long-table evening with space for conversation and questions
• A chance to taste bottles that are rarely poured outside their cellars

This tasting is not only about drinking; it is about understanding where gueuze and lambic are heading, and why the new generation deserves to be part of the story.

Join Us

Friday, 13 March 2026 – 19:00
Fermenthings, Be-Here

Spots are limited. Reserve your place and come toast to the next wave of tradition.