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Circular Fermentation – A Transitional Event
18/03/2022 @ 18:00 - 20/03/2022 @ 15:00
To celebrate the end of our research around spend grains and koji, we are organizing a weekend full of events: tastings of the newly developed products, lectures, vernissage, brunch,…
We are preparing a complete experience around the concept we want to call circular fermentation: a framework in which secondary products can become primal tastemakers for the future of food.
Details of the program:
18h: Presentation & Degustation: Spent Grains Projects
19h:Vernissage of Toha De Brant – Visual Anthropologist: Experimental Series #1: Fermentation
12h: Preview FERMENT LAB: A Fermentation incubator
15h: Crash course Circular Fermentation (get your tickets here)
18h: Kimchi Party (get your tickets here)
11h: A special BRUNCH with all presented products (get your tickets here)
Location:Be-Here, rue Diedonné Lefevre 4, 1020 Laeken