This event is a collaboration between Slow Food International, Impacte ASBL, and Fermenthings, with the support of Slow Food. It takes place in the context of the Good Food Good Farming European Days of Action 2025, a month of activities across Europe highlighting food <a href="http://justice.Coffee" target="_blank" title="justice.Coffee">justice.Coffee is more than a morning ritual. It […]
12 December – 18:00 at Fermenthings, Be-HereOver the last five years, hundreds of people have passed through our workshops: kimchi makers, kombucha brewers, vinegar experimenters, shoyu explorers, hot sauce creatives, miso enthusiasts, and many others who kept the craft alive in their own <a href="http://kitchens.This" target="_blank" title="kitchens.This">kitchens.This evening is for all of <a href="http://you.The" target="_blank" […]
19 December – 19:00 at FermenthingsWe’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 <a href="http://brew.Masha" target="_blank" title="brew.Masha">brew.Masha and Mikhail will walk us through the process step by […]
The world of non-alcoholic beverages has changed dramatically in the last years. What used to be an afterthought has become a fully fledged craft movement. Producers are applying the same level of technique, terroir awareness, microbial understanding and ingredient care that you would expect from natural winemakers, sake brewers or kombucha <a href="http://artisans.This" target="_blank" title="artisans.This">artisans.This […]
Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating […]
Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating […]
What started as a one-off curiosity has quietly become a yearly tradition at <a href="http://Fermenthings.Each" target="_blank" title="Fermenthings.Each">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 […]
Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating […]
We explore the fascinating world of garlic preservation techniques in our upcoming course scheduled for the 26th of April. Prepare to tantalize your taste buds and discover the incredible diversity of flavors that can be achieved with this humble yet extraordinary <a href="http://ingredient.First" target="_blank" title="ingredient.First">ingredient.First on our aromatic agenda is the exquisite Garlic Cheong, a […]
Une journée pour célébrer une alimentation bonne, propre et justeOrganisé par l’ASBL IMPACTE et le réseau des GASAPSamedi 19 avril 202611h à 17hEntrée libreBe-Here – Rue Dieudonné Lefevre 4, 1020 LaekenAmoureux de la table et de ce qu’elle raconte, artisans des saveurs, militants du goût et de la justice, travailleurs de l’horeca, indépendant·es engagé·es, épicuriens […]
Friday, 15 May 2026 – 19:00 at FermenthingsSaké is one of the most misunderstood fermented drinks in Europe. Often seen as a spirit or a novelty, it is in fact a crafted, layered beverage closer to wine than anything else. At its core, saké is a conversation between rice, water and microbes.A quiet, controlled fermentation […]
June 13th, 2026Brussels – BeHereHeat <a href="http://returns.After" target="_blank" title="returns.After">returns.After 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 <a href="http://transmission.Master" target="_blank" title="transmission.Master">transmission.Master of Peppers Part II is about doing, learning, competing, and meeting the […]
