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DTSTART;TZID=Europe/Paris:20260504T190000
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DTSTAMP:20260327T110917Z
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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
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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
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ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
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