oKo’s First YataiA yatai is a traditional Japanese street food stall, known for serving comfort food in a lively, casual setting. We’re bringing that energy to Be-Here for one night only—expect comforting flavors, good company, and sake by the glass. No fuss, just great food and a cozy <a href="http://vibe.Starters" target="_blank" title="vibe.Starters">vibe.Starters (7€)• Nasu Dengaku […]
Come join us on April 4th for a hands-on workshop where you’ll learn how to make makgeolli, Korea’s traditional rice liquor. We’ll start with a quick look at its history, then dive straight into making your own batch, which you’ll get to take home. To wrap things up, we’ll have a tasting of different styles […]
Get ready for a new edition of our Exploration Brunches! ✨Same place, same concept, the fourth of the year!𝑭𝒓𝒐𝒎 𝒇𝒊𝒆𝒍𝒅 𝒕𝒐 𝒇𝒐𝒓𝒌, 𝒕𝒂𝒔𝒕𝒆 𝒕𝒉𝒆 𝒇𝒊𝒓𝒔𝒕 𝒘𝒉𝒊𝒔𝒑𝒆𝒓𝒔 𝒐𝒇 𝒔𝒑𝒓𝒊𝒏𝒈! 🌱🍽️📅 𝗗𝗮𝘁𝗲: 𝟬𝟲/𝟬𝟰/𝟮𝟬𝟮𝟱🕒 𝗧𝗶𝗺𝗲: 𝟭𝟭:𝟬𝟬 - 𝟭𝟰:𝟬𝟬 (13:30 last service)📍 𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻: 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗵𝗶𝗻𝗴𝘀Get ready to dive into the vibrant, fresh, and seasonal wonders of spring! This edition of […]
New Faces in Gueuze and Lambic📅 24 April 2024📍 Fermenthings, Be-Here, 19:00Gueuze and Lambic have long been the pride of Belgian brewing, with deep-rooted traditions and iconic producers shaping their legacy. But in recent years, a real revival of the craftmenship has been happening —pushing boundaries, reviving forgotten techniques, and adding their own twist to […]
New Faces in Gueuze and Lambic📅 24 April 2024📍 Fermenthings, Be-Here, 19:00Gueuze and Lambic have long been the pride of Belgian brewing, with deep-rooted traditions and iconic producers shaping their legacy. But in recent years, a real revival of the craftmenship has been happening —pushing boundaries, reviving forgotten techniques, and adding their own twist to […]
Our Exploration Brunch, what is it?A monthly journey through our ferment lab in the form of a discovery buffet made out of all our and our partners <a href="http://experimentations.Our" target="_blank" title="experimentations.Our">experimentations.Our goal at this brunch is to showcase the future of food: locally sourced, zero waste, low carbon impact & easily reproducible. It’s a feast […]
🔥🌶️ Master of Peppers 🌶️🔥Brussels, get ready to feel the heat! On June 14, 2025, Fermenthings is hosting Brussels first-ever Hot Sauce Fest at @behere.be , bringing together the boldest flavors from Belgium, the Netherlands, and France. Expect a day filled with:🔥 Spicy tastings & workshops (from harissa to Sichuan heat!)🌶️ A vibrant market with […]
A Saké & Tsukemono Tasting- Exploring Balance Through Japanese Brewing & Pickling Traditions🗓 Thursday, 26 September🕖 19:00 – 21:00📍 Fermenthings, Brussels💶 €45 per personSaké is often misunderstood in the West—as a spirit, or a novelty, or something to be thrown back in a tiny cup. But real nihonshu is closer to wine than vodka: a […]
A Historical Fermentation Workshop on Ketchup, Mustard & Relish🗓 Tuesday, 30th of September🕖 19:00 – 21:30📍 Fermenthings, Brussels💶 €42 per personBefore condiments became industrial conveniences, they were handcrafted staples—preserved with care, made from what was at hand, and deeply rooted in regional techniques and seasonal rhythms. In this workshop, we’ll explore the pre-industrial lives of […]
Coffee is more than a beverage—it’s a global commodity with deep cultural roots and a heavy ecological <a href="http://footprint.In" target="_blank" title="footprint.In">footprint.In this workshop, we’ll explore what it means to “escape” coffee: not to reject it outright, but to critically examine its impact and creatively explore alternatives that are better suited to our local climate and […]
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" […]
