BEGIN:VCALENDAR
VERSION:2.0
PRODID:-// - ECPv6.16.5//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://www.fermenthings.be
X-WR-CALDESC:Events for 
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Europe/Paris
BEGIN:DAYLIGHT
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
TZNAME:CEST
DTSTART:20250330T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0200
TZOFFSETTO:+0100
TZNAME:CET
DTSTART:20251026T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
TZNAME:CEST
DTSTART:20260329T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0200
TZOFFSETTO:+0100
TZNAME:CET
DTSTART:20261025T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
TZNAME:CEST
DTSTART:20270328T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0200
TZOFFSETTO:+0100
TZNAME:CET
DTSTART:20271031T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260318T190000
DTEND;TZID=Europe/Paris:20260318T210000
DTSTAMP:20260115T134223Z
CREATED:20251021T101636Z
LAST-MODIFIED:20260115T134223Z
UID:24308-1773860400-1773867600@www.fermenthings.be
SUMMARY:Workshop: Introduction to Koji
DESCRIPTION:Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!\nKoji 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 history and cultural significance of koji in Japan. \nYou will discover the various techniques and ingredients used to create koji and its many applications in cooking. You will also get hands-on experience making your own Shio Koji starter\, a type of seasoning made with koji\, salt\, and water\, which is used to marinate and tenderize meats and vegetables. \nThis workshop is perfect for anyone interested in learning more about the art of this fermentation. Whether you’re a seasoned chef or a curious foodie\, you’ll leave with a newfound appreciation for the versatility and deliciousness of koji. \nWith a maximum of 12 participants\, this workshop provides an intimate and interactive learning experience. You will go home with your own Shio Koji starter and a wealth of knowledge to apply to your future culinary endeavors. \nDon’t miss out on this unique opportunity to explore the world of koji and take your cooking skills to the next level. \nKoji workshop introduction.General info:\n– Date: 18 March 2026\n– Price: 45 euros\n– Location: Be-Here
URL:https://www.fermenthings.be/event/workshop-introduction-to-koji-2/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-10.06.13.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260319T190000
DTEND;TZID=Europe/Paris:20260319T210000
DTSTAMP:20260219T103523Z
CREATED:20240218T151646Z
LAST-MODIFIED:20260219T103523Z
UID:19593-1773946800-1773954000@www.fermenthings.be
SUMMARY:All about Garlic: Cheong\, Black\, Blue and Smoked!
DESCRIPTION:We explore the fascinating world of garlic preservation techniques in our upcoming course scheduled for the 26th of April. Prepare to tantalize your taste buds and discover the incredible diversity of flavors that can be achieved with this humble yet extraordinary ingredient. \nFirst on our aromatic agenda is the exquisite Garlic Cheong\, a delicacy that involves the preservation of garlic in golden honey. This sweet and savory fusion not only enhances the natural pungency of garlic but also creates a unique harmony of flavors that will undoubtedly leave a lasting impression on your palate. Explore the nuances of this ancient preservation method that not only adds depth to the garlic but also offers potential health benefits associated with the consumption of honey. \nNext up\, we delve into the mysterious realm of Black Garlic. Uncover the secrets behind this culinary alchemy\, where garlic undergoes a transformative journey of slow and controlled heat\, resulting in a deep\, dark\, and remarkably complex flavor profile. Learn the art of patience as we unravel the science behind the conservation process\, unlocking the hidden depths of umami and richness in every clove. \nVenturing further into the realm of preservation\, we explore the bold flavors of Dried and Smoked Garlic. Witness the magical metamorphosis as garlic cloves are carefully dehydrated and infused with the mesmerizing essence of smoke. This preservation technique not only intensifies the garlic’s taste but also imparts a smoky aroma that adds a distinctive character to a wide range of dishes. \nLast but certainly not least\, prepare to be intrigued by the vibrant and visually stunning Blue Garlic. Immerse yourself in the world of fermentation as garlic cloves are submerged in a brine of salt\, resulting in a striking blue hue. Uncover the art and science behind this ancient preservation method\, exploring the tangy and savory notes that develop during the fermentation process. \nJoin us on the 13th of march for a culinary experience that promises to be a feast for the senses. This course is not just a celebration of garlic but a deep dive into the diverse techniques that transform it into a culinary masterpiece. Your taste buds will thank you\, and vampires might just reconsider their stance after experiencing the rich and varied world of preserved garlic delights. \nWhat can you expect: tasting the versatility of Garlic while going home with a head of black garlic\, smoked garlic and a pot of fermented garlic and cheong garlic!\nWhen: 13 March – 19h00 – 21h\nPrice: 40 euro\nWhere: Be-Here
URL:https://www.fermenthings.be/event/all-about-garlic-cheong-black-blue-and-smoked/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2024/02/FMTHGS-41-WS-Garlic-Site-general2.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260325T190000
DTEND;TZID=Europe/Paris:20260325T210000
DTSTAMP:20260115T134252Z
CREATED:20251021T101636Z
LAST-MODIFIED:20260115T134252Z
UID:24309-1774465200-1774472400@www.fermenthings.be
SUMMARY:Workshop Vinegar making: From the classic wine vinegars\, to infused beer vinegars
DESCRIPTION:Unlocking the Essence of Vinegar: A Journey of Flavor and Sustainability\nJoin us for an enriching workshop that uncovers the magic of vinegar – a liquid born of both history and innovation. From ancient beginnings to modern culinary craft\, vinegar has woven itself into cultures worldwide. In this workshop\, we’ll delve into its intriguing past\, exploring how this elixir evolved from beer\, wine\, cider\, and kombucha. \nWhat to Expect: \nDiscover the captivating history behind vinegar’s creation and its varied uses throughout time. From its humble beginnings in beer\, wine\, and beyond\, you’ll gain insight into the remarkable journey that led us to the vinegar we know today. \nHands-On Exploration: \nGet ready to roll up your sleeves! In this workshop\, you’ll delve into the art of crafting your very own vinegar. We’ll guide you through the step-by-step process\, from selecting the finest ingredients to nurturing the fermentation process. \nCulinary Sustainability: \nExplore the eco-friendly aspect of vinegar production. Learn how to repurpose kitchen scraps into valuable vinegar\, aligning with a zero waste lifestyle that’s both delicious and environmentally conscious. \nYour Starter Culture: \nAs a token of this experience\, you’ll leave with your very own starter culture\, ready to embark on your personal vinegar-making journey. This living culture will serve as a foundation for your exploration of fermentation and flavor. \nExpand your culinary horizons while embracing sustainable practices. Book your spot now and prepare to savor the history\, creativity\, and zest that vinegar brings to the table. \nPractical Info:\nDate: 25 March 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 35 euro\nMaximum Participants: 15
URL:https://www.fermenthings.be/event/workshop-vinegar-making-from-the-classic-wine-vinegars-to-infused-beer-vinegars-9/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-13.34.17.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260401T190000
DTEND;TZID=Europe/Paris:20260401T210000
DTSTAMP:20260115T134325Z
CREATED:20251021T101636Z
LAST-MODIFIED:20260115T134325Z
UID:24310-1775070000-1775077200@www.fermenthings.be
SUMMARY:WORKSHOP FERMENTED HOT SAUCE (ENG / NL / FR)
DESCRIPTION:Unveiling the Fiery World of Fermented Hot Sauces!\nIndulge in an extraordinary evening dedicated to the fiery delights of fermented products from North American culture\, rarely explored in Belgium: Spicy Sauces! \nJourney through the History of Peppers: Before we dive into the art of hot sauce making\, let’s take a moment to travel back in time and explore the intriguing history of peppers. From their ancient origins in Central and South America to their global spread\, peppers have played a significant role in culinary traditions worldwide. Uncover the unique flavors and intensities of different pepper varieties\, and discover how they became the fiery gems we cherish today. \nCraft Your Fermented Hot Sauce: Get ready for a hands-on adventure as we guide you through the process of creating your very own fermented hot sauce. With the help of our expert instructors\, you’ll learn the secrets behind the perfect blend of peppers\, spices\, and other delectable ingredients to concoct a sauce that’s tailor-made to suit your taste buds! \nMultilingual Experience: Embrace the inclusive spirit of this event as we welcome language enthusiasts from all backgrounds. Join us for a delightful experience in English\, French\, or Dutch! \nEvent Details:\nDate: 1 April 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros
URL:https://www.fermenthings.be/event/workshop-fermented-hot-sauce-eng-nl-fr-28/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.47.30.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260408T190000
DTEND;TZID=Europe/Paris:20260408T210000
DTSTAMP:20260115T134344Z
CREATED:20251021T101732Z
LAST-MODIFIED:20260115T134344Z
UID:24311-1775674800-1775682000@www.fermenthings.be
SUMMARY:Workshop Kimchi (Classic & Local variant)
DESCRIPTION:Do you know the Korean cousin of our beloved Sauerkraut? Also made with cabbage\, ho wait\, it can also be made with other vegetables! And spices… Hundreds of different spice mixes. Belonging to a long tradition and history in both South and North Korea: kimchi is really worth discovering. Not only spicy\, this homemade fermentation is also sweet\, salty\, good for your tummy\, and delicious. Our workshop will teach you how to select your spices\, create a fermentation pasta and make your first kimchi. We will discover different recipes and taste some cooked preparations using kimchis.\nConnaissez-vous le cousin de notre adorée choucroute? Aussi faite à partir de chou\, ho attendez\, on peut aussi en préparer avec d’autres légumes! Et des épices… Des centaines de combinaisons d’épices différentes. Venant d’une longue tradition et de l’histoire de la Corée du Sud (et du Nord): le kimchi vaut vraiment la découverte! Pas uniquement piquante mais aussi douce\, salée\, bonne pour votre digestion et surtout délicieuse. Notre atelier vous apprendra comment choisir vos épices\, créer votre pâte à fermentation et réaliser vos premiers kimchis. Nous découvrirons différentes recettes et goûterons quelques préparations culinaires utilisant du kimchi. \nOur workshop will be given in english with possibility of translation in french or dutch. \nGeneral info:\nDate: 8 April 2026\nPrice: 59 euros\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken
URL:https://www.fermenthings.be/event/workshop-kimchi-classic-local-variant-21/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.46.07.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260412T140000
DTEND;TZID=Europe/Paris:20260412T160000
DTSTAMP:20260327T084707Z
CREATED:20251029T155959Z
LAST-MODIFIED:20260327T084707Z
UID:24400-1776002400-1776009600@www.fermenthings.be
SUMMARY:How to Escape Coffee: A Degustation Workshop Exploring Alternatives Through Heritage and Ecology
DESCRIPTION:☕️ How to Escape CoffeeA degustation workshop exploring taste\, ecology\, and the future of wakefulness \nCoffee is more than a beverage. It is a global system with deep cultural roots\, complex trade networks\, and a heavy ecological footprint. \nIn this ongoing series of workshops\, we explore what it means to “escape” coffee — not to reject it\, but to understand its history\, impact\, and hold on our daily lives. Together\, we look for new rituals and local alternatives that reflect our own landscapes and ecosystems. \nFrom our first session\, we’ve learned that escaping coffee is about more than caffeine. It’s about body\, aroma\, and effect — and how we can rebuild them using European ingredients such as roasted chicory\, barley\, acorns\, dandelion roots\, soy\, or fermented grains. Each session deepens the research through tasting and conversation. \nTogether\, we will: \n\n\nExplore the global coffee trade and its colonial history\, tracing how it shaped labor\, land\, and culture. \n\n\nExamine the ecological costs of coffee production and transport in a time of climate urgency. \n\n\nDiscover European traditions of roasted and fermented brews that once filled the role of coffee. \n\n\nTaste and compare\, using classic brewing methods such as V60\, moka pot\, Aeropress\, and French press. \n\n\nReclaim the morning ritual\, shifting from consumption to reflection\, from speed to attention. \n\n\nThis is a tasting workshop for the curious and the awake. Whether you want to reduce your dependency\, learn new brewing techniques\, or simply reimagine your daily ritual\, this session invites you to explore and experiment. \nWe are only getting started. Each workshop builds on the previous one\, with ongoing tastings\, open experiments\, and shared notes as part of the Fermenthings Escaping Coffee Lab. \n\n🗓 Upcoming Sessions \n\n\nSunday\, February 8\, 2026 – 14:00 \n\n\nSunday\, April 12\, 2026 – 14:00 \n\n\nSunday\, June 14\, 2026 – 14:00 \n\n\n📍 Fermenthings\, Brussels💶 €30 per person
URL:https://www.fermenthings.be/event/how-to-escape-coffee-a-degustation-workshop-exploring-alternatives-through-heritage-and-ecology-2/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/07/Screenshot-2025-12-18-at-14.23.32.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260415T190000
DTEND;TZID=Europe/Paris:20260415T210000
DTSTAMP:20260327T083734Z
CREATED:20251021T101732Z
LAST-MODIFIED:20260327T083734Z
UID:24312-1776279600-1776286800@www.fermenthings.be
SUMMARY:Make your own Kombucha!(ENG/NL/FR)
DESCRIPTION:Welcome\, curious minds\, to a journey back through time as we explore the fascinating history of Kombucha! This effervescent elixir traces its roots back to ancient China\, where it was known as the “Tea of Immortality.” Legend has it that the great Emperor Qin Shi Huang himself cherished its rejuvenating properties!\nFast forward to the present day\, and Kombucha has swept the globe with its delightful effervescence and countless health benefits. But here’s the best part: you’re about to become a part of this deliciously ancient tradition by creating your very own fizzy low-alcohol drinks! \nDive into the Science of Fizz and Fermentation: In this hands-on workshop\, we’ll venture into the enchanting world of fermentation science! Learn how this living ecosystem of yeast and bacteria works harmoniously to transform simple tea and sugar into a sparkling\, probiotic-rich wonder drink. \nMaster the Art of Kombucha Making: From selecting the finest teas to experimenting with unique flavor combinations\, our seasoned experts will reveal the trade secrets that will elevate you to a true Kombucha connoisseur! Learn how to infuse your brew with tantalizing herbs\, zesty fruits\, and fragrant spices – the possibilities are endless! \nTaste the Magic – Fizzy Low-Alcohol Drinks! Sip and savor the delightful rewards of your labor! Revel in the joy of tasting your very own fizzy\, low-alcohol Kombucha creations! Each sip bursts with flavor and effervescence\, a testament to the ancient art you’ve mastered in just 2 hours! \nWorkshop Details:\nDate: 15 April 2026\nTime: 19:00 19h\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros \nLanguage Wonderland: Multilingual Experience. No language barriers here! Our workshop caters to all with its multilingual charm and will be given in a mixture of French\, Dutch\, English and sometime German! We are the first shop on the right side of the hall. \nFor more dates and bookings through WECANDOO
URL:https://www.fermenthings.be/event/make-your-own-kombuchaeng-nl-fr-22/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.57.10.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260419T100000
DTEND;TZID=Europe/Paris:20260419T170000
DTSTAMP:20260204T083645Z
CREATED:20260204T083645Z
LAST-MODIFIED:20260204T083645Z
UID:25004-1776592800-1776618000@www.fermenthings.be
SUMMARY:Marché Paysan de la Terre by IMPACTE SLOW FOOD
DESCRIPTION:Une journée pour célébrer une alimentation bonne\, propre et juste\nOrganisé par l’ASBL IMPACTE et le réseau des GASAP \nSamedi 19 avril 202611h à 17hEntrée libreBe-Here – Rue Dieudonné Lefevre 4\, 1020 Laeken \nAmoureux de la table et de ce qu’elle raconte\, artisans des saveurs\, militants du goût et de la justice\, travailleurs de l’horeca\, indépendant·es engagé·es\, épicuriens en éveil.Ce marché s’adresse à vous. À nous. À toutes celles et ceux qui pensent que bien manger peut\, et doit\, transformer notre manière de vivre ensemble. \nNous sommes cuisiniers\, restaurateurs\, producteurs\, artisans\, professionnels de la fermentation et passionnés de transmission. Ensemble\, nous avons fondé IMPACTE\, une ASBL qui porte les valeurs du mouvement Slow Food en Belgique et qui œuvre à rendre une alimentation de qualité plus lisible\, plus juste et plus accessible. \nAvec ce Marché de la Terre – Markt van de Aarde\, nous souhaitons rassembler celles et ceux qui\, chaque jour\, font vivre une autre manière de produire\, de transformer et de partager. Un marché vivant\, local et engagé. Une journée pour se rencontrer\, goûter\, échanger et apprendre. \nLe premier d’un cycle de quatre Marchés de la Terre en 2026\nCette édition du 19 avril est la première d’un cycle de quatre Marchés de la Terre qui se déploieront tout au long de l’année à Bruxelles.Elle marque aussi le lancement d’un nouveau fonctionnement\, pensé pour mieux soutenir les producteurs. \nPour cette édition\, il sera possible de précommander les produits via la plateforme GASAP\, afin de garantir des ventes plus justes\, de limiter les invendus et de valoriser le temps de travail des producteur·ices. Les commandes seront à retirer directement sur le marché. \nLes producteurs et artisan·es\nLe cœur du marché battra au rythme de 15 à 20 stands de producteur·ices Slow Food et d’artisan·es engagé·es.Maraîchers\, fromagers\, boulangers\, éleveurs\, brasseurs\, vignerons\, conserveurs\, producteurs d’huiles\, de cidres\, de misos et de condiments.Des produits issus de pratiques respectueuses du vivant\, proposés par des mains qui connaissent la terre\, les saisons et le feu. \nStreet food par l’Alliance des Chefs\nCette fois-ci\, il n’y aura pas de dîner assis.À la place\, plusieurs stands de street food seront proposés tout au long de la journée par des chefs de l’Alliance des Chefs Slow Food. \nDes plats simples\, généreux et accessibles\, cuisinés à partir des produits des exposants\, à déguster sur place entre deux discussions ou après un atelier. Une autre manière de montrer comment les produits du marché peuvent vivre dans l’assiette.
URL:https://www.fermenthings.be/event/marche-paysan-de-la-terre-by-impacte-slow-food/
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2026/02/earth-market-2.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260422T190000
DTEND;TZID=Europe/Paris:20260422T210000
DTSTAMP:20260327T083755Z
CREATED:20251021T101732Z
LAST-MODIFIED:20260327T083755Z
UID:24313-1776884400-1776891600@www.fermenthings.be
SUMMARY:WORKSHOP FERMENTED HOT SAUCE (ENG / NL / FR)
DESCRIPTION:Unveiling the Fiery World of Fermented Hot Sauces!\nIndulge in an extraordinary evening dedicated to the fiery delights of fermented products from North American culture\, rarely explored in Belgium: Spicy Sauces! \nJourney through the History of Peppers: Before we dive into the art of hot sauce making\, let’s take a moment to travel back in time and explore the intriguing history of peppers. From their ancient origins in Central and South America to their global spread\, peppers have played a significant role in culinary traditions worldwide. Uncover the unique flavors and intensities of different pepper varieties\, and discover how they became the fiery gems we cherish today. \nCraft Your Fermented Hot Sauce: Get ready for a hands-on adventure as we guide you through the process of creating your very own fermented hot sauce. With the help of our expert instructors\, you’ll learn the secrets behind the perfect blend of peppers\, spices\, and other delectable ingredients to concoct a sauce that’s tailor-made to suit your taste buds! \nMultilingual Experience: Embrace the inclusive spirit of this event as we welcome language enthusiasts from all backgrounds. Join us for a delightful experience in English\, French\, or Dutch! \nEvent Details:\nDate: 22 April 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros
URL:https://www.fermenthings.be/event/workshop-fermented-hot-sauce-eng-nl-fr-29/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.47.30.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260424T190000
DTEND;TZID=Europe/Paris:20260424T220000
DTSTAMP:20251201T104453Z
CREATED:20251201T104453Z
LAST-MODIFIED:20251201T104453Z
UID:24628-1777057200-1777068000@www.fermenthings.be
SUMMARY:Tasting 2026 #4: Cider\, Peary and everything in between
DESCRIPTION:Friday\, 24 April 2026 – 19:00 at Fermenthings \nCider has quietly become one of the most exciting corners of the fermentation world. What was once considered a humble farmhouse drink is now a place of experimentation\, terroir expression and wild craftsmanship. Across Europe\, makers are returning to old orchards\, rediscovering forgotten pear varieties\, and applying techniques borrowed from wine\, lambic and natural fermentation. \nThis tasting is an exploration of that world — the landscapes shaped by apples\, pears and the people who work with them. \nWe will travel through sharp acidity\, tannic depth\, gentle sparkle\, barrel aging\, wild ferments and a few bottles that blur the lines between cider\, perry\, pét-nat and fruit wines.A tasting designed to show the spectrum\, not just the stereotypes. \n\nWhy Cider and Perry Now?\nBecause the orchard is having its renaissance.Small producers are reclaiming traditional methods\, grafting heritage varieties\, and pushing beyond the sweet commercial styles that once defined the category. Some work like winemakers\, some like brewers\, some like experimenters in a barn with a few barrels and a hillside of trees. \nWhat unites them is a sense of place.Apples and pears carry terroir in a surprisingly clear way — soil\, altitude\, harvest year\, even the microbial life of the orchard. Each bottle is a snapshot of a landscape. \n\nProducers Featured\nThe final list will be released closer to the date\, but you can expect a combination of: \n• Low-intervention cider makers from France and Belgium• Perry specialists working with rare and ancient pear varieties• Producers blending apples with berries\, herbs or wild ferments• Experimental makers working on the border between cider and wine \nWe have selected bottles that show tension\, elegance\, rustic charm\, and playful fermentation.A mix of returning favourites and new discoveries. \n\nWhat the Evening Includes\n• A guided tasting of at least seven distinctive ciders\, perries and hybrids• Insights into orchard varieties\, fermentation techniques and terroir• Light food pairings designed for acidity and fruit-driven drinks• Stories about the makers and the orchards behind the bottles• A relaxed long-table format\, perfect for tasting and comparing \nThis evening is not about choosing sides — cider\, perry or something in between — but about exploring the entire landscape and seeing how broad\, subtle and expressive it can be. \n\nJoin Us\nFriday\, 24 April 2026 – 19:00Fermenthings\, Be-Here \nSeats are limited. Reserve your spot and come taste what is fermenting between the branches of the orchard.
URL:https://www.fermenthings.be/event/tasting-2026-4-cider-peary-and-everything-in-between/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Tasting
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260425T120000
DTEND;TZID=Europe/Paris:20260425T190000
DTSTAMP:20260224T072904Z
CREATED:20260224T072904Z
LAST-MODIFIED:20260224T072904Z
UID:25122-1777118400-1777143600@www.fermenthings.be
SUMMARY:Pico Vélo #2 - FOOD BIKE FESTIVAL
DESCRIPTION:Pico Vélo revient le samedi 25 avril ! \nLe rassemblement des foodbikes bruxellois s’installe au Be Here pour sa deuxième édition. \nAlors que les foodtrucks font désormais partie intégrante du paysage bruxellois\, de plus en plus d’initiatives culinaires à vélo voient le jour\, pour notre plus grand plaisir ! \nSous la grande verrière de la halle des anciens établissements Byrrh\, une dizaine de ces foodbikes viendront s’installer pour une journée dédiée au goût et à la mobilité douce. Le lieu est unique\, couvert mais ouvert sur la ville\, parfait pour se retrouver sans se presser\, à l’abri du vacarme des voitures. \nAu menu : \nLes grilled cheeses de La Fille aux Vélos\nLes quesadillas de Don Quesadillo\nLa cuisine littorale et les huîtres de Pavée la Mer\nLes empanadas de Rodrigo\nLes chouchous de Pépito\nLes cocktails épicés du bar à mezcal d’Iveth\nLes bonnes bouteilles de Marie Aime le Vin\n…et des activités\, animations et autres surprises ! \nCette nouvelle édition est le fruit d’une collaboration entre la brasserie de la Source\, les coopératives Vivant et Fermenthings\, ainsi que Be-Here.
URL:https://www.fermenthings.be/event/pico-velo-2-food-bike-festival/
ATTACH;FMTTYPE=image/jpeg:https://www.fermenthings.be/wp-content/uploads/2026/02/WhatsApp-Image-2026-02-24-at-06.09.07-1.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260429T190000
DTEND;TZID=Europe/Paris:20260429T210000
DTSTAMP:20260327T083927Z
CREATED:20251021T101733Z
LAST-MODIFIED:20260327T083927Z
UID:24314-1777489200-1777496400@www.fermenthings.be
SUMMARY:Workshop Kimchi (Classic & Local variant)
DESCRIPTION:Do you know the Korean cousin of our beloved Sauerkraut? Also made with cabbage\, ho wait\, it can also be made with other vegetables! And spices… Hundreds of different spice mixes. Belonging to a long tradition and history in both South and North Korea: kimchi is really worth discovering. Not only spicy\, this homemade fermentation is also sweet\, salty\, good for your tummy\, and delicious. Our workshop will teach you how to select your spices\, create a fermentation pasta and make your first kimchi. We will discover different recipes and taste some cooked preparations using kimchis.\nConnaissez-vous le cousin de notre adorée choucroute? Aussi faite à partir de chou\, ho attendez\, on peut aussi en préparer avec d’autres légumes! Et des épices… Des centaines de combinaisons d’épices différentes. Venant d’une longue tradition et de l’histoire de la Corée du Sud (et du Nord): le kimchi vaut vraiment la découverte! Pas uniquement piquante mais aussi douce\, salée\, bonne pour votre digestion et surtout délicieuse. Notre atelier vous apprendra comment choisir vos épices\, créer votre pâte à fermentation et réaliser vos premiers kimchis. Nous découvrirons différentes recettes et goûterons quelques préparations culinaires utilisant du kimchi. \nOur workshop will be given in english with possibility of translation in french or dutch. \nGeneral info:\nDate: 29 April 2026\nPrice: 59 euros\nLocation: Be-Here\, rue Dieudonné Lefevre 4\, 1020 Laeken
URL:https://www.fermenthings.be/event/workshop-kimchi-classic-local-variant-22/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.46.07.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260503T140000
DTEND;TZID=Europe/Paris:20260503T160000
DTSTAMP:20260327T083920Z
CREATED:20251021T101733Z
LAST-MODIFIED:20260327T083920Z
UID:24315-1777816800-1777824000@www.fermenthings.be
SUMMARY:Workshop Vinegar making: From the classic wine vinegars\, to infused beer vinegars
DESCRIPTION:Unlocking the Essence of Vinegar: A Journey of Flavor and Sustainability\nJoin us for an enriching workshop that uncovers the magic of vinegar – a liquid born of both history and innovation. From ancient beginnings to modern culinary craft\, vinegar has woven itself into cultures worldwide. In this workshop\, we’ll delve into its intriguing past\, exploring how this elixir evolved from beer\, wine\, cider\, and kombucha. \nWhat to Expect: \nDiscover the captivating history behind vinegar’s creation and its varied uses throughout time. From its humble beginnings in beer\, wine\, and beyond\, you’ll gain insight into the remarkable journey that led us to the vinegar we know today. \nHands-On Exploration: \nGet ready to roll up your sleeves! In this workshop\, you’ll delve into the art of crafting your very own vinegar. We’ll guide you through the step-by-step process\, from selecting the finest ingredients to nurturing the fermentation process. \nCulinary Sustainability: \nExplore the eco-friendly aspect of vinegar production. Learn how to repurpose kitchen scraps into valuable vinegar\, aligning with a zero waste lifestyle that’s both delicious and environmentally conscious. \nYour Starter Culture: \nAs a token of this experience\, you’ll leave with your very own starter culture\, ready to embark on your personal vinegar-making journey. This living culture will serve as a foundation for your exploration of fermentation and flavor. \nExpand your culinary horizons while embracing sustainable practices. Book your spot now and prepare to savor the history\, creativity\, and zest that vinegar brings to the table. \nPractical Info:\nDate: 3 May 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 35 euro\nMaximum Participants: 15
URL:https://www.fermenthings.be/event/workshop-vinegar-making-from-the-classic-wine-vinegars-to-infused-beer-vinegars-10/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-13.34.17.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260504T190000
DTEND;TZID=Europe/Paris:20261012T210000
DTSTAMP:20260327T110917Z
CREATED:20250408T104902Z
LAST-MODIFIED:20260327T110917Z
UID:23096-1777921200-1791838800@www.fermenthings.be
SUMMARY:SUMMER SCHOOL @ CSA Courjette & Theo  (Community Sustained Agriculture) | May - October
DESCRIPTION:Slow Summer\, Slow Fermentation: Roaming Brussels for Sustainable Food Adventures \nThis summer\, Fermenthings is hitting the road! With a slower season at our home base\, we’re taking the time to connect with local agriculture projects across Brussels. Join us for our Summer School 2026\, where we’ll explore fermentation\, preservation\, and community at CSA Courjette (Jette) and CSA Theo (Ganshoren)—and maybe even a few new spots where sustainable agriculture thrives. \nWhether you’re a seasoned fermenter or just curious\, our hands-on workshops are designed to deepen your connection to food\, tradition\, and the land. Members enjoy discounted rates\, and everyone leaves with tasty creations\, new skills\, and a shared sense of community. Just bring a cutting knife and cutting board to the workshop\, we’ll provide the rest. \nWorkshop Schedule\nMay: Foundations & Advanced Techniques\n4 May\, 19:00 – Advanced Fermentation Techniques @ Courjette\nBecause we are already giving the fermentation workshops for 5 years at Courjette\, lick off the season with an advanced tasting and discussion workshop designed for those ready to deepen their fermentation knowledge. This session is less hands-on and more focused on tasting\, analyzing\, and troubleshooting your fermentation projects. Bring your questions\, ideas\, or even samples of your own ferments—this is your chance to learn from experts\, refine your techniques\, and explore new possibilities. Send your proposals or questions in advance to info@fermenthings.be so we can tailor the session to your interests. \n18 May\, 19:00 – Classical Introduction to Fermentation & Preservation @ CSA Theo\nNew to fermentation? This hands-on workshop is the perfect place to start! Learn the foundational principles of lacto-fermentation\, pickling\, and preserving seasonal produce. You’ll get practical experience and leave with the confidence to ferment at home. Ideal for beginners and anyone looking to refresh their skills. \n\nJune: Fermented Drinks & Community\n1 June\, 19:00 – Fermented Drinks: Kefir\, Kombucha & Ginger Bug @ Courjette\nDiscover the world of bubbly\, probiotic drinks! We’ll cover kefir\, kombucha\, and ginger bug\, with tastings and hands-on practice. Leave with your own starter and the confidence to brew at home. \n15 June\, 19:00 – Fermented Drinks @ CSA Theo\nSame great workshop\, new location! Join us at CSA Theo to explore fermented beverages in a community setting. \n\nAugust: Giardiniera & Harvest Celebrations\n17 August\, 19:00 – Giardiniera: Italian-Inspired Fermentation @ Courjette\nCelebrate the flavors of late summer with giardiniera\, a colorful and tangy mix of fermented seasonal vegetables. In this hands-on workshop\, we’ll guide you through the process of creating your own vibrant giardiniera\, from chopping fresh produce to packing it into jars. We provide all the materials\, including 500ml jars\, so you can focus on learning and leave with your own fermented creation. \n31 August\, 19:00 – Giardiniera @ CSA Theo\nJoin us at CSA Theo for another round of giardiniera-making! This practical workshop offers the same delicious results in a new location. You’ll chop\, mix\, and pack your own giardiniera\, with all materials—including jars—provided. A perfect way to preserve the summer’s bounty and connect with fellow fermentation enthusiasts. \n30 August – Yearly Brunch on the Field @ CSA Theo\nFor the first time\, our Yearly Brunch on the Field is coming to CSA Theo! Join us for a relaxed\, communal celebration of the season\, featuring a 100% vegan buffet prepared with care. Enjoy: \n\nFreshly grilled vegan BBQ dishes\,\nSeasonal\, organic produce straight from the field\,\nHomemade fermented drinks and refreshing beverages.\n\nThis is a perfect opportunity to share food\, stories\, and fermentation tips with fellow enthusiasts while celebrating the harvest. Everything is included in the price of €28 per person. Open to all—just bring your appetite and your enthusiasm! We can’t wait to welcome you to this special event at CSA Theo. \n\nSeptember: Spice & Heat\n12 September\, 19:00 – Hot Sauce Workshop @ CSA Theo\nGet ready for Oogstfeest with this hands-on workshop! We’ll guide you through the process of transforming fresh peppers and seasonal produce into bold\, fermented hot sauces. You’ll learn techniques for balancing heat\, flavor\, and fermentation\, and you’ll leave with your very own 100ml jar of homemade hot sauce—provided by us—to spice up your meals. Bring your creativity and get ready to experiment with flavors! \n19 September\, 14:00 – Hot Sauce Workshop @ Courjette\nThe spicy fun continues at Courjette! Join us for another hands-on hot sauce workshop\, where you’ll craft your own fermented hot sauce using fresh\, seasonal ingredients. We’ll provide everything you need\, including a 100ml jar to take home your creation. Perfect for preparing for the harvest festival and adding some heat to your kitchen! \n\nOctober: Surplus Workshop @ Fermenthings\nDate TBD – Surplus Workshop: Sauerkraut Party & More\nClose out the season by transforming green tomatoes\, cabbages\, and other end-of-harvest veggies into delicious preserved goods. Last year’s sauerkraut party was a hit\, let’s do it again! \n\nWhat to Bring\n\nA cutting knife and cutting board (for most workshops).\nExtra Jars \nYour curiosity and appetite!\n\nWhy Join Summer School 2026?\n\nLearn by doing: Hands-on workshops with expert guidance.\nConnect with local agriculture: Explore CSAs and sustainable projects across Brussels.\nBuild community: Share meals\, stories\, and skills with like-minded fermenters.\nTake home tasty creations: Leave every workshop with something delicious.
URL:https://www.fermenthings.be/event/courjette/
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/jpeg:https://www.fermenthings.be/wp-content/uploads/2023/06/brunch-on-the-field-3-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260506T190000
DTEND;TZID=Europe/Paris:20260506T210000
DTSTAMP:20260327T084056Z
CREATED:20251021T101857Z
LAST-MODIFIED:20260327T084056Z
UID:24316-1778094000-1778101200@www.fermenthings.be
SUMMARY:WORKSHOP FERMENTED HOT SAUCE (ENG / NL / FR)
DESCRIPTION:Unveiling the Fiery World of Fermented Hot Sauces!\nIndulge in an extraordinary evening dedicated to the fiery delights of fermented products from North American culture\, rarely explored in Belgium: Spicy Sauces! \nJourney through the History of Peppers: Before we dive into the art of hot sauce making\, let’s take a moment to travel back in time and explore the intriguing history of peppers. From their ancient origins in Central and South America to their global spread\, peppers have played a significant role in culinary traditions worldwide. Uncover the unique flavors and intensities of different pepper varieties\, and discover how they became the fiery gems we cherish today. \nCraft Your Fermented Hot Sauce: Get ready for a hands-on adventure as we guide you through the process of creating your very own fermented hot sauce. With the help of our expert instructors\, you’ll learn the secrets behind the perfect blend of peppers\, spices\, and other delectable ingredients to concoct a sauce that’s tailor-made to suit your taste buds! \nMultilingual Experience: Embrace the inclusive spirit of this event as we welcome language enthusiasts from all backgrounds. Join us for a delightful experience in English\, French\, or Dutch! \nEvent Details:\nDate: 6 May 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros
URL:https://www.fermenthings.be/event/workshop-fermented-hot-sauce-eng-nl-fr-30/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.47.30.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260513T190000
DTEND;TZID=Europe/Paris:20260513T210000
DTSTAMP:20260327T084016Z
CREATED:20251021T101858Z
LAST-MODIFIED:20260327T084016Z
UID:24317-1778698800-1778706000@www.fermenthings.be
SUMMARY:Workshop Kimchi (Classic & Local variant)
DESCRIPTION:Do you know the Korean cousin of our beloved Sauerkraut? Also made with cabbage\, ho wait\, it can also be made with other vegetables! And spices… Hundreds of different spice mixes. Belonging to a long tradition and history in both South and North Korea: kimchi is really worth discovering. Not only spicy\, this homemade fermentation is also sweet\, salty\, good for your tummy\, and delicious. Our workshop will teach you how to select your spices\, create a fermentation pasta and make your first kimchi. We will discover different recipes and taste some cooked preparations using kimchis.\nConnaissez-vous le cousin de notre adorée choucroute? Aussi faite à partir de chou\, ho attendez\, on peut aussi en préparer avec d’autres légumes! Et des épices… Des centaines de combinaisons d’épices différentes. Venant d’une longue tradition et de l’histoire de la Corée du Sud (et du Nord): le kimchi vaut vraiment la découverte! Pas uniquement piquante mais aussi douce\, salée\, bonne pour votre digestion et surtout délicieuse. Notre atelier vous apprendra comment choisir vos épices\, créer votre pâte à fermentation et réaliser vos premiers kimchis. Nous découvrirons différentes recettes et goûterons quelques préparations culinaires utilisant du kimchi. \nOur workshop will be given in english with possibility of translation in french or dutch. \nGeneral info:\nDate: 13 May 2026\nPrice: 59 euros\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken
URL:https://www.fermenthings.be/event/workshop-kimchi-classic-local-variant-23/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.46.07.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260515T190000
DTEND;TZID=Europe/Paris:20260516T210000
DTSTAMP:20251201T105104Z
CREATED:20250723T082329Z
LAST-MODIFIED:20251201T105104Z
UID:23907-1778871600-1778965200@www.fermenthings.be
SUMMARY:Tasting 2026 #5: Saké & Tsukemono: Fermented Balance in a Glass and on a Plate
DESCRIPTION:Friday\, 15 May 2026 – 19:00 at Fermenthings \nSaké is one of the most misunderstood fermented drinks in Europe. Often seen as a spirit or a novelty\, it is in fact a crafted\, layered beverage closer to wine than anything else. At its core\, saké is a conversation between rice\, water and microbes.  A quiet\, controlled fermentation shaped by temperature\, koji and the skill of the brewer. \nThis evening is an invitation to explore that depth. \nWe will taste a selection of sakés that show the full spectrum of the drink: clean and mineral\, aromatic and floral\, dry and structured\, unfiltered and rustic\, and a few bottles from producers who push tradition into new terrain.Along the way\, we will look at the fundamentals of brewing\, the meaning behind terms like junmai\, ginjo\, nama\, and why temperature\, yeast selection and polishing ratios matter. \nTo accompany the tasting\, we turn to tsukemono — the Japanese world of pickles.Simple\, seasonal and deeply tied to everyday life\, tsukemono balance the table: crisp cucumbers salted just long enough to wake the palate\, fermented daikon with quiet umami\, roots transformed by koji\, citrus peels that brighten a dish. These pickles are not side dishes; they are part of a philosophy built on balance\, preservation and respect for the ingredient. \nTogether\, saké and tsukemono form a dialogue between two fermentation traditions that share the same values: seasonality\, patience\, minimal waste and a deep trust in microbes. \n\nWhat to Expect\n• A guided tasting of multiple sakés across style and region• An introduction to brewing methods\, terminology and classification• A selection of tsukemono prepared at Fermenthings• Discussion on pairing\, technique and the cultural meaning behind both traditions• A handout with the sakés tasted and recipes for making tsukemono at home \n\nJoin Us\nFriday\, 15 May 2026 – 19:00Fermenthings\, Be-Here \nPlaces are limited. Reserve your spot and spend an evening exploring two of Japan’s most subtle and expressive fermented arts.
URL:https://www.fermenthings.be/event/a-sake-tsukemono-tasting-exploring-balance-through-japanese-brewing-pickling-traditions/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2023/08/DALL·E-2023-08-07-09.20.29-a-fermentation-lab-combining-a-natural-environment-and-fermentation-equipment-in-a-japanese-print-style.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260520T190000
DTEND;TZID=Europe/Paris:20260520T210000
DTSTAMP:20260327T084117Z
CREATED:20251021T101858Z
LAST-MODIFIED:20260327T084117Z
UID:24318-1779303600-1779310800@www.fermenthings.be
SUMMARY:Make your own Kombucha!(ENG/NL/FR)
DESCRIPTION:Welcome\, curious minds\, to a journey back through time as we explore the fascinating history of Kombucha! This effervescent elixir traces its roots back to ancient China\, where it was known as the “Tea of Immortality.” Legend has it that the great Emperor Qin Shi Huang himself cherished its rejuvenating properties!\nFast forward to the present day\, and Kombucha has swept the globe with its delightful effervescence and countless health benefits. But here’s the best part: you’re about to become a part of this deliciously ancient tradition by creating your very own fizzy low-alcohol drinks! \nDive into the Science of Fizz and Fermentation: In this hands-on workshop\, we’ll venture into the enchanting world of fermentation science! Learn how this living ecosystem of yeast and bacteria works harmoniously to transform simple tea and sugar into a sparkling\, probiotic-rich wonder drink. \nMaster the Art of Kombucha Making: From selecting the finest teas to experimenting with unique flavor combinations\, our seasoned experts will reveal the trade secrets that will elevate you to a true Kombucha connoisseur! Learn how to infuse your brew with tantalizing herbs\, zesty fruits\, and fragrant spices – the possibilities are endless! \nTaste the Magic – Fizzy Low-Alcohol Drinks! Sip and savor the delightful rewards of your labor! Revel in the joy of tasting your very own fizzy\, low-alcohol Kombucha creations! Each sip bursts with flavor and effervescence\, a testament to the ancient art you’ve mastered in just 2 hours! \nWorkshop Details:\nDate: 20 May 2026\nTime: 19:00 19h\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros \nLanguage Wonderland: Multilingual Experience. No language barriers here! Our workshop caters to all with its multilingual charm and will be given in a mixture of French\, Dutch\, English and sometime German! We are the first shop on the right side of the hall. \nFor more dates and bookings through WECANDOO
URL:https://www.fermenthings.be/event/make-your-own-kombuchaeng-nl-fr-23/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.57.10.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260527T190000
DTEND;TZID=Europe/Paris:20260527T210000
DTSTAMP:20260327T084250Z
CREATED:20251021T101858Z
LAST-MODIFIED:20260327T084250Z
UID:24319-1779908400-1779915600@www.fermenthings.be
SUMMARY:WORKSHOP FERMENTED HOT SAUCE (ENG / NL / FR)
DESCRIPTION:Unveiling the Fiery World of Fermented Hot Sauces!\nIndulge in an extraordinary evening dedicated to the fiery delights of fermented products from North American culture\, rarely explored in Belgium: Spicy Sauces! \nJourney through the History of Peppers: Before we dive into the art of hot sauce making\, let’s take a moment to travel back in time and explore the intriguing history of peppers. From their ancient origins in Central and South America to their global spread\, peppers have played a significant role in culinary traditions worldwide. Uncover the unique flavors and intensities of different pepper varieties\, and discover how they became the fiery gems we cherish today. \nCraft Your Fermented Hot Sauce: Get ready for a hands-on adventure as we guide you through the process of creating your very own fermented hot sauce. With the help of our expert instructors\, you’ll learn the secrets behind the perfect blend of peppers\, spices\, and other delectable ingredients to concoct a sauce that’s tailor-made to suit your taste buds! \nMultilingual Experience: Embrace the inclusive spirit of this event as we welcome language enthusiasts from all backgrounds. Join us for a delightful experience in English\, French\, or Dutch! \nEvent Details:\nDate: 27 May 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros
URL:https://www.fermenthings.be/event/workshop-fermented-hot-sauce-eng-nl-fr-31/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.47.30.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260603T190000
DTEND;TZID=Europe/Paris:20260603T210000
DTSTAMP:20260327T084334Z
CREATED:20251021T101858Z
LAST-MODIFIED:20260327T084334Z
UID:24320-1780513200-1780520400@www.fermenthings.be
SUMMARY:Workshop Vinegar making: From the classic wine vinegars\, to infused beer vinegars
DESCRIPTION:Unlocking the Essence of Vinegar: A Journey of Flavor and Sustainability\nJoin us for an enriching workshop that uncovers the magic of vinegar – a liquid born of both history and innovation. From ancient beginnings to modern culinary craft\, vinegar has woven itself into cultures worldwide. In this workshop\, we’ll delve into its intriguing past\, exploring how this elixir evolved from beer\, wine\, cider\, and kombucha. \nWhat to Expect: \nDiscover the captivating history behind vinegar’s creation and its varied uses throughout time. From its humble beginnings in beer\, wine\, and beyond\, you’ll gain insight into the remarkable journey that led us to the vinegar we know today. \nHands-On Exploration: \nGet ready to roll up your sleeves! In this workshop\, you’ll delve into the art of crafting your very own vinegar. We’ll guide you through the step-by-step process\, from selecting the finest ingredients to nurturing the fermentation process. \nCulinary Sustainability: \nExplore the eco-friendly aspect of vinegar production. Learn how to repurpose kitchen scraps into valuable vinegar\, aligning with a zero waste lifestyle that’s both delicious and environmentally conscious. \nYour Starter Culture: \nAs a token of this experience\, you’ll leave with your very own starter culture\, ready to embark on your personal vinegar-making journey. This living culture will serve as a foundation for your exploration of fermentation and flavor. \nExpand your culinary horizons while embracing sustainable practices. Book your spot now and prepare to savor the history\, creativity\, and zest that vinegar brings to the table. \nPractical Info:\nDate: 3 June 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 35 euro\nMaximum Participants: 15
URL:https://www.fermenthings.be/event/workshop-vinegar-making-from-the-classic-wine-vinegars-to-infused-beer-vinegars-11/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-13.34.17.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260607T140000
DTEND;TZID=Europe/Paris:20260607T160000
DTSTAMP:20260327T084403Z
CREATED:20251021T102059Z
LAST-MODIFIED:20260327T084403Z
UID:24321-1780840800-1780848000@www.fermenthings.be
SUMMARY:Workshop Kimchi (Classic & Local variant)
DESCRIPTION:Do you know the Korean cousin of our beloved Sauerkraut? Also made with cabbage\, ho wait\, it can also be made with other vegetables! And spices… Hundreds of different spice mixes. Belonging to a long tradition and history in both South and North Korea: kimchi is really worth discovering. Not only spicy\, this homemade fermentation is also sweet\, salty\, good for your tummy\, and delicious. Our workshop will teach you how to select your spices\, create a fermentation pasta and make your first kimchi. We will discover different recipes and taste some cooked preparations using kimchis.\nConnaissez-vous le cousin de notre adorée choucroute? Aussi faite à partir de chou\, ho attendez\, on peut aussi en préparer avec d’autres légumes! Et des épices… Des centaines de combinaisons d’épices différentes. Venant d’une longue tradition et de l’histoire de la Corée du Sud (et du Nord): le kimchi vaut vraiment la découverte! Pas uniquement piquante mais aussi douce\, salée\, bonne pour votre digestion et surtout délicieuse. Notre atelier vous apprendra comment choisir vos épices\, créer votre pâte à fermentation et réaliser vos premiers kimchis. Nous découvrirons différentes recettes et goûterons quelques préparations culinaires utilisant du kimchi. \nOur workshop will be given in english with possibility of translation in french or dutch. \nGeneral info:\nDate: 7 June 2026\nPrice: 59 euros\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken
URL:https://www.fermenthings.be/event/workshop-kimchi-classic-local-variant-24/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.46.07.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260610T190000
DTEND;TZID=Europe/Paris:20260610T210000
DTSTAMP:20260327T084441Z
CREATED:20251021T102059Z
LAST-MODIFIED:20260327T084441Z
UID:24322-1781118000-1781125200@www.fermenthings.be
SUMMARY:Make your own Kombucha!(ENG/NL/FR)
DESCRIPTION:Welcome\, curious minds\, to a journey back through time as we explore the fascinating history of Kombucha! This effervescent elixir traces its roots back to ancient China\, where it was known as the “Tea of Immortality.” Legend has it that the great Emperor Qin Shi Huang himself cherished its rejuvenating properties!\nFast forward to the present day\, and Kombucha has swept the globe with its delightful effervescence and countless health benefits. But here’s the best part: you’re about to become a part of this deliciously ancient tradition by creating your very own fizzy low-alcohol drinks! \nDive into the Science of Fizz and Fermentation: In this hands-on workshop\, we’ll venture into the enchanting world of fermentation science! Learn how this living ecosystem of yeast and bacteria works harmoniously to transform simple tea and sugar into a sparkling\, probiotic-rich wonder drink. \nMaster the Art of Kombucha Making: From selecting the finest teas to experimenting with unique flavor combinations\, our seasoned experts will reveal the trade secrets that will elevate you to a true Kombucha connoisseur! Learn how to infuse your brew with tantalizing herbs\, zesty fruits\, and fragrant spices – the possibilities are endless! \nTaste the Magic – Fizzy Low-Alcohol Drinks! Sip and savor the delightful rewards of your labor! Revel in the joy of tasting your very own fizzy\, low-alcohol Kombucha creations! Each sip bursts with flavor and effervescence\, a testament to the ancient art you’ve mastered in just 2 hours! \nWorkshop Details:\nDate: 10 June 2026\nTime: 19:00 19h\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros \nLanguage Wonderland: Multilingual Experience. No language barriers here! Our workshop caters to all with its multilingual charm and will be given in a mixture of French\, Dutch\, English and sometime German! We are the first shop on the right side of the hall. \nFor more dates and bookings through WECANDOO
URL:https://www.fermenthings.be/event/make-your-own-kombuchaeng-nl-fr-24/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.57.10.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260613T110000
DTEND;TZID=Europe/Paris:20260613T210000
DTSTAMP:20260218T071902Z
CREATED:20250213T140524Z
LAST-MODIFIED:20260218T071902Z
UID:22748-1781348400-1781384400@www.fermenthings.be
SUMMARY:Master Of Peppers - PART II - BxHell Hot Sauce and Pepper Festival
DESCRIPTION:June 13th\, 2026Brussels – BeHere \nHeat returns. \nAfter last year’s first edition\, Master of Peppers comes back stronger\, sharper\, and more focused. This time\, we move beyond tasting tables and build a full day around practice\, technique\, and transmission.\nMaster of Peppers Part II is about doing\, learning\, competing\, and meeting the people who shape the spicy scene from the inside. \nNo passive spectators.More workshops.More makers.More hands in the brine. \nMarket | Be-Here (11:00 – 19:00)  (Free Entry) \nExpect a curated selection of hot sauce makers\, chili growers\, spice specialists\, fermenters\, and food projects from Belgium and neighbouring countries. Small-scale producers with distinct identities and bold flavour profiles.\nFood trucks and collaborations will keep the fire balanced with proper food designed to work with heat\, not fight it. \n\nExplore 20-25 stands offering hot sauces\, peppers\, and spices. Already confirmed stands:\n\n9000 Hot Sauce: @9000hotsauce\nChardy’s Hot Sauce: @chardys_hot_sauce\nCosmic Heat: @cosmic.heat.co\nFelFel: @felfel.brussels\nFonsies Insane Hot Sauce: @fonsiesinsanehotsauce\nHappy Hatter Hot Sauce: @happyhatterhotsauce\nHotzeg.bxl: @hotzeg.bxl\nJetty’s Fine Foods: @jerrys.fine.foods\nMaison Habanero: @maisonhabanero\nMisao: @misaokivu\nQudo’tjes: @qudotjes\nLOS.BXL: @los.bxl\nWild Sauce Co: @wildsauce_co\nShadow Reaper: @shadowreapers.food\nAchi Karachi icro Saucery: @achi_karachi\nHiete Saas: @hiete_saas\nBadskin’s Garden: @badskins_garden\nArdente Hot Sauce:@ardentehotsauce\n\n\nGrab delicious food from various food trucks and local producers. Already confirmed stands\n \n\nLa Tapasseria: @tapasseria\nLa Tana: @valeriobannoni\noKo: @oko_bxl\nDon Quesadillo: @donquesadillobrussels\nPavé A La Mer: @pavealamer\nVamos Mezcal Bar: @vamos_mezcal.bar\n\n\n\nFermenthings | Tasting & Workshops (Tickets Required for Workshops) \nThis year\, Master of Peppers opens the floor to external specialists. Each workshop is hosted by a dedicated maker bringing their own technique\, geography\, and philosophy of spice. \n  \n\n			\n				\n			\n				\n				Crispy Chili Oil\n				\n			\n				\n			\n				\n				Achar\n				\n			\n				\n			\n				\n				Fermented hot sauce\n				\n			\n				\n			\n				\n				Pickled Jalapenos\n				\n			\n				\n			\n				\n				Harissa\n				\n\n\n11:00 | Workshop: Harissa – Make your own tastebomb from Tunisia\n12:00 | TBC External Workshop.\n13:00 | Workshop: Pickling – Learn how to pickle your jalapeno’s and other vegetables with a spicy twist.\n14:00 | TBC External Workshop.\n15:00 | Workshop: Fermented Hot Sauce – Make your own spicy creation.\nRESERVED FOR THE HOT HEAD CONTEST\n17:00 | Workshop: Achar – Learn the art of this traditional Indian condiment.\n18:00 | TBC External Workshop..\n19:00 | Workshop: Spicy Oils & Infusions – Discover infused flavors.\n\nHappenings | Be-Here \n\nALL DAY | Amateur Hot Sauce Maker Contest: Amateur spice lovers and makers compete for glory!\n \nOpen all day. \nThe tradition continues.Amateur makers bring their creations.Blind tasting.Honest feedback.One winner. \nIf you’ve been fermenting in your kitchen all year\, this is your moment. \nSign-up required. \n\n16:00 – 17:00 | Brussels Hot Head Challenge: Who can handle the heat? (Sign-Up Required)\n \nAfternoon showdown. \nLast year\, Christophe Anciaux claimed the crown.Will he defend his title?Or will a new Brussels Hot Head take over? \nRegistration required.Pride at stake. \n\n\n20:00 | Winners Announcement: Celebrate the contest champions with prizes\, goodies\, and more!\n\n  \nSOLSTICE – Stoner Metal Festival | La Source (12:00 – 01:00) \n\nConcerts\nEnjoy stoner metal bands all day with spicy beers on tap. More info soon!\n(Free Entry)
URL:https://www.fermenthings.be/event/masterofpeppers/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Festival
ATTACH;FMTTYPE=image/jpeg:https://www.fermenthings.be/wp-content/uploads/2025/02/MoPcolorpart2.jpg
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260617T190000
DTEND;TZID=Europe/Paris:20260617T210000
DTSTAMP:20260327T084508Z
CREATED:20251021T102059Z
LAST-MODIFIED:20260327T084508Z
UID:24323-1781722800-1781730000@www.fermenthings.be
SUMMARY:WORKSHOP FERMENTED HOT SAUCE (ENG / NL / FR)
DESCRIPTION:Unveiling the Fiery World of Fermented Hot Sauces!\nIndulge in an extraordinary evening dedicated to the fiery delights of fermented products from North American culture\, rarely explored in Belgium: Spicy Sauces! \nJourney through the History of Peppers: Before we dive into the art of hot sauce making\, let’s take a moment to travel back in time and explore the intriguing history of peppers. From their ancient origins in Central and South America to their global spread\, peppers have played a significant role in culinary traditions worldwide. Uncover the unique flavors and intensities of different pepper varieties\, and discover how they became the fiery gems we cherish today. \nCraft Your Fermented Hot Sauce: Get ready for a hands-on adventure as we guide you through the process of creating your very own fermented hot sauce. With the help of our expert instructors\, you’ll learn the secrets behind the perfect blend of peppers\, spices\, and other delectable ingredients to concoct a sauce that’s tailor-made to suit your taste buds! \nMultilingual Experience: Embrace the inclusive spirit of this event as we welcome language enthusiasts from all backgrounds. Join us for a delightful experience in English\, French\, or Dutch! \nEvent Details:\nDate: 17 June 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros
URL:https://www.fermenthings.be/event/workshop-fermented-hot-sauce-eng-nl-fr-32/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.47.30.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260617T190000
DTEND;TZID=Europe/Paris:20260617T210000
DTSTAMP:20260517T214348Z
CREATED:20260327T081634Z
LAST-MODIFIED:20260517T214348Z
UID:25251-1781722800-1781730000@www.fermenthings.be
SUMMARY:Workshop Waterkefir
DESCRIPTION:Sparkling\, fresh\, and just a touch of magic… welcome to the world of water kefir! \nJoin us to taste\, discover\, and experiment at our water kefir workshop! \nThis isn’t just any drink: it’s alive\, it fizzes\, and yes\, it’s a little magic in a glass. \nWhat’s in store for you? \n\nSurprising tastings (from crisp to funky!)\nHands-on experience as a mini-fermentation expert\nPlay with flavors\, colors\, and combinations\nDiscover why your gut will love it\n\nTake home your own water kefir starter! \nNo experience needed—just bring your curiosity and a willingness to taste something new! \nLocation: Rue Dieudonné Lefèvre 4\, 1020 Brussels\nDate: 17/06/26\nTime: 19:00 \nBring along: \n\nA 1-liter jar with a wide opening\n\nBring a friend or come solo and meet new people. \nWarning: There’s a good chance you’ll be hooked on your own fizzy creations afterward! \nReserve your spot and dive into the wonderful world of water kefir with us! \nSee you there? \nThis workshop is brought by Neat & Nature -> https://www.instagram.com/neatandnature.belgium/
URL:https://www.fermenthings.be/event/workshop-waterkefir/
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2026/03/BANNER-WATERKEFIR-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260624T190000
DTEND;TZID=Europe/Paris:20260624T210000
DTSTAMP:20260327T084529Z
CREATED:20251021T102100Z
LAST-MODIFIED:20260327T084529Z
UID:24324-1782327600-1782334800@www.fermenthings.be
SUMMARY:Workshop Kimchi (Classic & Local variant)
DESCRIPTION:Do you know the Korean cousin of our beloved Sauerkraut? Also made with cabbage\, ho wait\, it can also be made with other vegetables! And spices… Hundreds of different spice mixes. Belonging to a long tradition and history in both South and North Korea: kimchi is really worth discovering. Not only spicy\, this homemade fermentation is also sweet\, salty\, good for your tummy\, and delicious. Our workshop will teach you how to select your spices\, create a fermentation pasta and make your first kimchi. We will discover different recipes and taste some cooked preparations using kimchis.\nConnaissez-vous le cousin de notre adorée choucroute? Aussi faite à partir de chou\, ho attendez\, on peut aussi en préparer avec d’autres légumes! Et des épices… Des centaines de combinaisons d’épices différentes. Venant d’une longue tradition et de l’histoire de la Corée du Sud (et du Nord): le kimchi vaut vraiment la découverte! Pas uniquement piquante mais aussi douce\, salée\, bonne pour votre digestion et surtout délicieuse. Notre atelier vous apprendra comment choisir vos épices\, créer votre pâte à fermentation et réaliser vos premiers kimchis. Nous découvrirons différentes recettes et goûterons quelques préparations culinaires utilisant du kimchi. \nOur workshop will be given in english with possibility of translation in french or dutch. \nGeneral info:\nDate: 24 June 2026\nPrice: 59 euros\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken
URL:https://www.fermenthings.be/event/workshop-kimchi-classic-local-variant-25/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.46.07.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260626T190000
DTEND;TZID=Europe/Paris:20260626T210000
DTSTAMP:20260519T111737Z
CREATED:20260519T110131Z
LAST-MODIFIED:20260519T111737Z
UID:25490-1782500400-1782507600@www.fermenthings.be
SUMMARY:WORKSHOP FERMENTED HOT SAUCE (ENG / NL / FR)
DESCRIPTION:Unveiling the Fiery World of Fermented Hot Sauces!\nIndulge in an extraordinary evening dedicated to the fiery delights of fermented products from North American culture\, rarely explored in Belgium: Spicy Sauces! \nJourney through the History of Peppers: Before we dive into the art of hot sauce making\, let’s take a moment to travel back in time and explore the intriguing history of peppers. From their ancient origins in Central and South America to their global spread\, peppers have played a significant role in culinary traditions worldwide. Uncover the unique flavors and intensities of different pepper varieties\, and discover how they became the fiery gems we cherish today. \nCraft Your Fermented Hot Sauce: Get ready for a hands-on adventure as we guide you through the process of creating your very own fermented hot sauce. With the help of our expert instructors\, you’ll learn the secrets behind the perfect blend of peppers\, spices\, and other delectable ingredients to concoct a sauce that’s tailor-made to suit your taste buds! \nMultilingual Experience: Embrace the inclusive spirit of this event as we welcome language enthusiasts from all backgrounds. Join us for a delightful experience in English\, French\, or Dutch! \nEvent Details:\nDate: 17 June 2026\nTime: 19:00\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken\nPrice: 45 euros
URL:https://www.fermenthings.be/event/workshop-fermented-hot-sauce-eng-nl-fr-39/
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.47.30.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260628T140000
DTEND;TZID=Europe/Paris:20260628T160000
DTSTAMP:20260411T115333Z
CREATED:20251029T160244Z
LAST-MODIFIED:20260411T115333Z
UID:24401-1782655200-1782662400@www.fermenthings.be
SUMMARY:How to Escape Coffee: A Degustation Workshop Exploring Alternatives Through Heritage and Ecology
DESCRIPTION:☕️ How to Escape CoffeeA degustation workshop exploring taste\, ecology\, and the future of wakefulness \nCoffee is more than a beverage. It is a global system with deep cultural roots\, complex trade networks\, and a heavy ecological footprint. \nIn this ongoing series of workshops\, we explore what it means to “escape” coffee — not to reject it\, but to understand its history\, impact\, and hold on our daily lives. Together\, we look for new rituals and local alternatives that reflect our own landscapes and ecosystems. \nFrom our first session\, we’ve learned that escaping coffee is about more than caffeine. It’s about body\, aroma\, and effect — and how we can rebuild them using European ingredients such as roasted chicory\, barley\, acorns\, dandelion roots\, soy\, or fermented grains. Each session deepens the research through tasting and conversation. \nTogether\, we will: \n\n\nExplore the global coffee trade and its colonial history\, tracing how it shaped labor\, land\, and culture. \n\n\nExamine the ecological costs of coffee production and transport in a time of climate urgency. \n\n\nDiscover European traditions of roasted and fermented brews that once filled the role of coffee. \n\n\nTaste and compare\, using classic brewing methods such as V60\, moka pot\, Aeropress\, and French press. \n\n\nReclaim the morning ritual\, shifting from consumption to reflection\, from speed to attention. \n\n\nThis is a tasting workshop for the curious and the awake. Whether you want to reduce your dependency\, learn new brewing techniques\, or simply reimagine your daily ritual\, this session invites you to explore and experiment. \nWe are only getting started. Each workshop builds on the previous one\, with ongoing tastings\, open experiments\, and shared notes as part of the Fermenthings Escaping Coffee Lab. \n\n🗓 Upcoming Sessions \n\n\nSunday\, February 8\, 2026 – 14:00 \n\n\nSunday\, April 12\, 2026 – 14:00 \n\n\nSunday\, June 28\, 2026 – 14:00 \n\n\n📍 Fermenthings\, Brussels💶 €30 per person
URL:https://www.fermenthings.be/event/how-to-escape-coffee-a-degustation-workshop-exploring-alternatives-through-heritage-and-ecology-3/
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/07/Screenshot-2025-12-18-at-14.23.32.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260705T150000
DTEND;TZID=Europe/Paris:20260705T170000
DTSTAMP:20260517T214657Z
CREATED:20260517T214657Z
LAST-MODIFIED:20260517T214657Z
UID:25448-1783263600-1783270800@www.fermenthings.be
SUMMARY:Workshop Waterkefir
DESCRIPTION:Sparkling\, fresh\, and just a touch of magic… welcome to the world of water kefir! \nJoin us to taste\, discover\, and experiment at our water kefir workshop! \nThis isn’t just any drink: it’s alive\, it fizzes\, and yes\, it’s a little magic in a glass. \nWhat’s in store for you? \n\nSurprising tastings (from crisp to funky!)\nHands-on experience as a mini-fermentation expert\nPlay with flavors\, colors\, and combinations\nDiscover why your gut will love it\n\nTake home your own water kefir starter! \nNo experience needed—just bring your curiosity and a willingness to taste something new! \nLocation: Rue Dieudonné Lefèvre 4\, 1020 Brussels\nDate: 5/07/26\nTime: 15:00 \nBring along: \n\nA 1-liter jar with a wide opening\n\nBring a friend or come solo and meet new people. \nWarning: There’s a good chance you’ll be hooked on your own fizzy creations afterward! \nReserve your spot and dive into the wonderful world of water kefir with us! \nSee you there? \nThis workshop is brought by Neat & Nature -> https://www.instagram.com/neatandnature.belgium/
URL:https://www.fermenthings.be/event/workshop-waterkefir-2/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2026/03/BANNER-WATERKEFIR-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20260902T190000
DTEND;TZID=Europe/Paris:20260902T220000
DTSTAMP:20260518T083244Z
CREATED:20260505T101847Z
LAST-MODIFIED:20260518T083244Z
UID:25390-1788375600-1788386400@www.fermenthings.be
SUMMARY:Workshop Kimchi (Classic & Local variant)
DESCRIPTION:Do you know the Korean cousin of our beloved Sauerkraut? Also made with cabbage\, ho wait\, it can also be made with other vegetables! And spices… Hundreds of different spice mixes. Belonging to a long tradition and history in both South and North Korea: kimchi is really worth discovering. Not only spicy\, this homemade fermentation is also sweet\, salty\, good for your tummy\, and delicious. Our workshop will teach you how to select your spices\, create a fermentation pasta and make your first kimchi. We will discover different recipes and taste some cooked preparations using kimchis.\nConnaissez-vous le cousin de notre adorée choucroute? Aussi faite à partir de chou\, ho attendez\, on peut aussi en préparer avec d’autres légumes! Et des épices… Des centaines de combinaisons d’épices différentes. Venant d’une longue tradition et de l’histoire de la Corée du Sud (et du Nord): le kimchi vaut vraiment la découverte! Pas uniquement piquante mais aussi douce\, salée\, bonne pour votre digestion et surtout délicieuse. Notre atelier vous apprendra comment choisir vos épices\, créer votre pâte à fermentation et réaliser vos premiers kimchis. Nous découvrirons différentes recettes et goûterons quelques préparations culinaires utilisant du kimchi. \nOur workshop will be given in english with possibility of translation in french or dutch. \nGeneral info:\nDate: 2 September 2026\nPrice: 59 euros\nLocation: Be-Here\, rue Diedonné Lefevre 4\, 1020 Laeken
URL:https://www.fermenthings.be/event/workshop-kimchi-classic-local-variant-26/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/10/Screenshot-2025-12-18-at-09.46.07.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
END:VCALENDAR