Fermented Friday: Open Tasting

Fermenthings doesn’t want to be a simple shop of fermented products. It wants to teach people how to ferment and create a community around that beautiful form of production. Like scoby swapping, and kefir seed giving, fermentation in general is a community driven activity with core values.

So we decided to start organizing meet ups between all these driven people so you can exchange recepies, good practices and create new and aweosme ideas. We will gather once every monthon a friday, and everybody can bring own little pots of fermented goodness to share with each other. You will be invited also to taste our experimentation. Every time we will have a list of things that will be there to taste.

Doors are open starting at 17h and if it’s sunny we can all sit outside at the newly made terras.

Keep fermenting!

List of tasters:

Classic Kimchi
Cucumber Kimchi
Fermented Garlic in honey
Fermented oranges in ginger and honey
Ginger Ale
Water Kefir
Pickle sauce
Cider Vinegars

International Cider Day 2018

International Cider Day

The International Cider Day 2018 at Fermenthings

To celebrate the International Cider Day, Fermenthings will be open all day long during Sunday for an amazing trip around ciders. We will give you the chance to taste all our ciders (in 15cl) and will provide delicious cheeses platters. To explore further this (brand new) cider’s world, we will host a few professional guests who will speak about their passion and answer your questions. We plan to open 27 different ciders, 9 new products from Latvia, Irland and France! A summer without cider is no summer at all!

For more info, please visit our wiki page!



27 different ciders 9 novelties
Guest speaker 1: Cideris
Guest speaker 2: Bulwark
Guest speaker 3: ça brasse pour moi
Food: Cheeses platter from La Fruitière and home-made sourdough bread

20€: 6 tastings, lectures and one cheeses platter
2€ for extra tasting

Our cider producers:

Ça Brasse Pour Moi (Bel)
Domaine J. Cecillon (Fr)
Eric Bordelet (Fr)
Famille Dupont (Fr)
Famille Martin (Fr)
Lefevre (Fr)
Manoir d’Apreval (Fr)
Ramborn (Lux)
Ruwet (Bel)
Sassy (Fr)
Thistly Cross (Sco)
Wignac (Bel / Fr)


Abavas (Lit)
Cider Mill Slane (Irl)
La Galotière (Fr)
Bulwark Cider (Can)


Jeux de mains : rencontre avec les auteurs

Rapidement coup de cœur des librairies de Belgique, énorme succès à la Foire du livre de Bruxelles et de Paris… Jeux de mains raconte l’enquête d’un enquêteur bruxellois contre un mystérieux tueur en série! Les auteurs, Yves et Laurent, seront présents à Fermenthings pour discuter, dédicacer et proposer leur premier roman!

Winterpairing: ‘t Alternatives x Fermenthings

We slaan de handen in elkaar met het uitsluitend bio restaurant ’t Alternatives voor een avond waar je smaakpapillen nog lang van zullen nagenieten. 5 bieren en 5 gerechten, alles seizoen gebonden. Elk gerecht zal voorgegaan worden door een korte introductie tot het bier.


— Amuse Bouche —
Seizoenssla, witloof en kleine appeltjes in witte balsamico vinaigrette aangescherpt met buffel mozzarella
Lune Rose – l’Ermitage: Witbier met zeste van Pompelmoes

— Soep —
Pastinaakvelauté met een hint van dragon
Belgoo Bio – Amberbier met lichte caramel toetsen

— Voorgerecht —
Quinoa salade met wortel , selder en gebakken lente berloumi
Headbanger – Kingpin (Polen): dubbel IPA met florale toetsen

— Hoofdgerecht —
Stoemp van pompoen en zachte curry met lupine burger
Moose Blues – ’t Verzet: Zacht bruin met kruidige toetsen

— Dessert —
Vegan chocoladetaart met frambozen
3 Bean Stout – Lerwig (Noorwegen): Imperial stou met Tonca, Cacao en Vanilla bonen

Beerschool #2 : The 3 Ages of Beer in Brussels

With Brussels Beer City! Brussels is experiencing a renaissance in brewing, an activity that has helped to shape the city and its history. But, to know where we are and why, you need to know where it’s coming from. Over the course of an evening, we will dive onto the history of brewing in Brussels, exploring the “3 Ages of Beer” in Brussels – from the 19th century estaminets where straight lambic and faro were the drinks of the common man, through to the booming industrial breweries of the mid-20th century pumping out lager and pils, and on to the revival in traditional spontaneous fermentation and the rise of the New Moderns of Brussels brewing that are redefining what Brussels beer means. Along the way, we will taste some of the landmark beers that defined these eras, together with some classic Brussels snacks.


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