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Tasting 2026 #3: New Faces in Gueuze and Lambic
Tasting 2026 #3: New Faces in Gueuze and Lambic
What started as a one-off curiosity has quietly become a yearly tradition at Fermenthings.Each spring we revisit the world of…
€35.00
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All about Garlic: Cheong, Black, Blue and Smoked!
All about Garlic: Cheong, Black, Blue and Smoked!
We explore the fascinating world of garlic preservation techniques in our upcoming course scheduled for the 26th of April. Prepare…
€40.00
