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DTSTART;TZID=Europe/Paris:20260312T190000
DTEND;TZID=Europe/Paris:20260312T220000
DTSTAMP:20260526T160427
CREATED:20250305T061303Z
LAST-MODIFIED:20260213T075707Z
UID:22895-1773342000-1773352800@www.fermenthings.be
SUMMARY:Tasting 2026 #3: New Faces in Gueuze and Lambic
DESCRIPTION: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. \nThe 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. \nThis edition of the tasting celebrates exactly that: the next chapter of gueuze and lambic. \n\nProducers Featured This Year\nA 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. \nSome 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 \nOur goal is simple: to give space to the makers who are shaping the future of the style. \n\nWhat to Expect\n• 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 \nThis 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. \n\nJoin Us\nThursday\, 12 March 2026 – 19:00Fermenthings\, Be-Here \nSpots are limited. Reserve your place and come toast to the next wave of tradition.
URL:https://www.fermenthings.be/event/tasting-session-3-new-faces-in-gueuze-and-lambic/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Meet the brewer
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/03/New-Faces-of-lambic.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20251219T190000
DTEND;TZID=Europe/Paris:20251219T220000
DTSTAMP:20260526T160427
CREATED:20251106T073547Z
LAST-MODIFIED:20251106T073547Z
UID:24442-1766170800-1766181600@www.fermenthings.be
SUMMARY:Makgeolli Tasting & Demo with Brewery Gevel (NL)
DESCRIPTION:19 December – 19:00 at Fermenthings \nWe’re closing the year with something special. For our final event of 2025\, we welcome Masha and Mikhail from Brewery Gevel\, a soon-to-open makgeolli brewery in the Netherlands\, for an evening dedicated to Korea’s traditional rice brew. \nMasha and Mikhail will walk us through the process step by step\, showing how rice\, water\, and nuruk (a traditional Korean fermentation starter) come together to create this beautifully cloudy\, slightly sour\, floral\, and gently sweet drink.\nIt’s about tasting\, learning\, and understanding the craft from people who have been brewing makgeolli for years \nYou’ll taste makgeolli at different ages and stages\, discovering how time and grain change its flavour and texture. Along the way\, we’ll talk about serving methods\, pairing ideas\, and what it means to bring a traditional Korean ferment to a modern European setting. \nTo finish the evening\, we’ll share a comforting kimchi stew\, the perfect match for the soft acidity and sweetness of makgeolli. \nThis event is both a celebration of tradition and a glimpse into what’s next for fermentation in Europe. Join us to close the year together\, glass in hand.
URL:https://www.fermenthings.be/event/makgeolli-tasting-demo-with-brewery-gevel-nl/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Meet the brewer
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2025/11/Screenshot-2025-11-06-at-08.35.06.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20240628T190000
DTEND;TZID=Europe/Paris:20240628T233000
DTSTAMP:20260526T160427
CREATED:20240611T084345Z
LAST-MODIFIED:20240611T084345Z
UID:21062-1719601200-1719617400@www.fermenthings.be
SUMMARY:Hakko Nights #1: At the crossroad of Wild Ferments and Japanese Cuisine
DESCRIPTION:Welcome to Hakko nights\, a deep dive into wild fermentations and Japanese tastes through a food and drink pairing. \nFor this first event we will be welcoming Jo from Lambiek Fabriek that will give the challenging task to Nuu miso by pairing their wild fermented geuzes with a rich and unctuous japanese food. \nCome and discover this clash of both worlds and enjoy this one in a kind night \nOn the menu \n– Shio Koji marinated Chicken with a ginger and curcuma sauce\n– Japanase Risotto\n– Seasonal salad with a black sesame koji sauce\n– Nasu Dengaku (miso caramelized aubergines\n– 2 seasonal tsukemono\n– one to be defined dessert \nThis tasting menu will be accompanied with the degustation of 7 geuzes from the wonderful Lambiek Fabriek \nTo close it off we invite you for a movie screening of a beer documentary \nBière – Le Meilleur Film Jamais Brassé  \n 
URL:https://www.fermenthings.be/event/hakko-nights-1-at-the-crossroad-of-wild-ferments-and-japanese-cuisine/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Meet the brewer,Tasting
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ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20240503T190000
DTEND;TZID=Europe/Paris:20240503T210000
DTSTAMP:20260526T160427
CREATED:20240327T095939Z
LAST-MODIFIED:20240327T095939Z
UID:20182-1714762800-1714770000@www.fermenthings.be
SUMMARY:(Re)Opening Weekend: MEET THE MEAD MAKERS
DESCRIPTION:Join NordOuest Mead\, producers of the delicious Malyce for a deep dive into the techniques and nuances of mead making.\nWe will have a testing session with not only Malyce (3 versions) but also bottles from De Mederie\, Blacksmith Meadery\, Clockwork Bee and maybe others. \nWhat: Degustation of 7 meads from Belgium\nWhen: Friday 3 May at 19h\nWhere: BeHere\, in our new space in front of the entrance\nPrice: 25 euro (small snacks included)
URL:https://www.fermenthings.be/event/reopening-weekend-meet-the-mead-makers/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Meet the brewer
ATTACH;FMTTYPE=image/png:https://www.fermenthings.be/wp-content/uploads/2024/03/7.png
ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20240308T180000
DTEND;TZID=Europe/Paris:20240308T200000
DTSTAMP:20260526T160427
CREATED:20240129T093101Z
LAST-MODIFIED:20240129T093101Z
UID:19246-1709920800-1709928000@www.fermenthings.be
SUMMARY:All about that Pear: Osma\, La Source\, De Mederie
DESCRIPTION:In October 2022 we received from some really friendly family of clients the opportunity to harvest 1500kg of pear. We didn’t think twice and went to get it and dispatch it towards a couple of local producers. We made a collab with De Mederie called Pear Jam\, we brought 300kg to La Source who made a hybrid Beer-Peary. We gave Osma\, a newly started Brussels Cider and Wild Beer maker the possibility to experiment with pears and it resulted in 3 different wild fermented concoctions. All these bottles and some more surprises will be opened on the 8th of March in the presence of Alexis\, head brewer at Osma and partner at PinPin. \nWhat can you expect: \n7 Pear based beverages from La Source\, De Mederie\, Osma and SURPRISE\nA deep dive into peary making\nLittle snacks to keep you busy between pours\nStart at 18h\nPrice: 25 euro
URL:https://www.fermenthings.be/event/all-about-that-pear-osma-la-source-de-mederie/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Meet the brewer,Tasting
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ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
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