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Short story: We're Moving (not so far) and we are celebrating this new start with a wholesome long weekend!Long Story: check bellow the agenda
What’s on the agenda?
The next few weeks will be an hectic challenge to move to the bigger space, but we still want to open with a bang on the first weekend of May.
Friday evening: Meet the Mead Makers - Join Malyce for a deep dive into the techniques and nuances of mead making. We will have a testing session with not only Malyce but also bottles from De Mederie, The Blacksmith's Meadery, Clockwork Bee Mead and maybe others
Saturday 10h - 14h: Meet the Bakers - Les Coopains de la Boulangerie will show you the range of their sourdough techniques by having not only their regular menu and sweets but also some great focaccia to try at lunch!
Saturday 15h - 22h: nuu miso takes over the space and will create a Wonderfull miso focussed experience. From workshops in the afternoon to a dinner all around this magical ferment!
Sunday 11h - 14h: Exploration Brunch with Guests
As always on the first Sunday of the month, Fermenthings will be providing a great buffet, but this time giving also room for other producers to show their talent: Harissa from FEL FEL, bread from La Source Du Pain, non-alcoholic drinks from SCOB
Sunday 15h - 22h: Board and Video Game evening.
You could have guessed, but deep down some of us are real geeks. So to close this great weekend, we propose you a Board and video game evening with retrogaming and board gaming activities (full program soon to be shared)
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WE’RE MOVING (BUT NOT FAR)
Fermenthings has always been a space of organic growth (and sometimes de-growth), from the first shop iteration in Jette and then the multiple version in Be-Here (the pre-COVID version with La Source Beer Co, the lunch place through COVID, the actual Ferment Lab and coffee shop of the last two years)
Through all these changes, our business shifted, grow and become more pluridisciplinar, and thus a couple of weeks ago we took the decision to follow our ambition by opening a space in line with what we were dreaming of for such a long time. We go from 80m2 to 240m2, still in BeHere, and this was also the main reason you weren’t hearing much of us on the socials the last couple of weeks
So what can you expect?
Well, while the new space is three time as big, it will be almost immediately full. First of all, we are joining forces with nuu miso, that was in search for a more versatile space to continue their miso, shoyu and other koji derivated products while being able to host dinners, workshops in our collaborative space.
In total 5 spaces will be created
- Fermen(things) Lab: A space where we can continue develop solid food products by using all kind of inspiring techniques and letting other use the space to develop their business like the locally sourced Harissa producer FEL FEL
- Liquid Lab: A dedicated space for everything related to liquid fermentation, where Malyce will continue their mead production, SCOB will produce non-alcoholic drinks and we will continue with our funky flavoured Kombucha’s and scrubs.
- (Nuu)Miso Lab: a space that will function as the main production for koi for delightful team from Nuu Miso
- Coop Bakery: Les Coopains de la Boulangerie and La Source Du Pain will now have their own dedicated space inside Fermenthings, being able to continue develop their business while also letting others use their facilities on off days.
- Urban Fermentory: Last but not least we are opening a real little bar (50m2) for fermentors to meet, exchange their crafts, grab a coffee and more. Our Urban Fermentory has the ambition to be a hanging space for the neighbourhood in the day, a social and cultural venue space in the evening while offering coffee, bottleshop, light snacks, a library for everybody.
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Event Venue & Nearby Stays
Fermenthings, Diedonné Lefevre 4,Brussels, Belgium
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