Fermenthings

Learn how to brew kombucha from scratch and understand the science behind this sparkling fermented drink. We will taste different styles, work with SCOBYs, and prepare a batch for you to continue fermenting at home.

Dive into the world of chilli peppers and fermentation while creating your own unique hot sauce. Along the way, we will explore different pepper varieties, fermentation techniques, and hot sauce traditions from around the world.

Discover the history and techniques behind Korea’s most iconic fermented dish. During this hands-on workshop, you will prepare both a traditional kimchi and a seasonal local variation using vegetables from Brussels and beyond.

Meet the microscopic fungus at the heart of Japanese fermentation traditions. Together, we will discover how koji transforms grains and legumes into products such as miso, soy sauce, sake, and amazake.

The world of non-alcoholic drinks keeps growing, and so does our curiosity! For our annual tasting, we're bringing together some of our favourite discoveries, introducing new producers and sharing what we've been experimenting with in our own Liquid Lab at the Urban Fermentory. With tepache, ginger bug, water kefir and plenty of other experiments bubbling away, we'll explore how fermentation, different ingredients and a bit of creativity can bring new flavours and complexity to non-alcoholic drinks. Expect 7 to 9 different drinks, depending on the number of participants, combining our own preparations with creations from independent producers. Along the way, we'll talk about the techniques, ingredients and stories behind them, with some light snacks to accompany the tasting. An evening to taste, exchange ideas and discover that a good drink doesn't need alcohol to be interesting.

Learn how to brew kombucha from scratch and understand the science behind this sparkling fermented drink. We will taste different styles, work with SCOBYs, and prepare a batch for you to continue fermenting at home.

Dive into the world of chilli peppers and fermentation while creating your own unique hot sauce. Along the way, we will explore different pepper varieties, fermentation techniques, and hot sauce traditions from around the world.

Coffee is part of our everyday lives, but its history and ecological footprint reach far beyond the cup. Through a guided tasting, we will explore coffee alternatives and forgotten brews made from ingredients such as chicory, barley, acorns, dandelion and fermented grains, looking at how heritage, flavour and ecology can help us rethink what we drink.

Learn how to brew kombucha from scratch and understand the science behind this sparkling fermented drink. We will taste different styles, work with SCOBYs, and prepare a batch for you to continue fermenting at home.

Discover the history and techniques behind Korea’s most iconic fermented dish. During this hands-on workshop, you will prepare both a traditional kimchi and a seasonal local variation using vegetables from Brussels and beyond.

What happens when Japanese brewing traditions meet the world of pickles? For this tasting, we're exploring the relationship between sake and tsukemono, the Japanese tradition of preserving vegetables through salt, fermentation and other pickling techniques. We'll taste 7 different sakes, discovering how rice, koji, brewing techniques and maturation influence their character. Alongside them, we'll prepare 4 different tsukemono, all vegetarian or vegan, to explore how acidity, salt, umami and texture can change the way we experience a drink. Rather than simply pairing food and sake, we'll experiment with contrasts and combinations, discovering why some flavours work beautifully together while others surprise us. An evening of tasting, exchanging ideas and discovering two fascinating Japanese traditions through the glass and the plate. Includes 7 sake tastings and 4 vegetarian or vegan tsukemono preparations. Maximum 25 participants.

Meet the microscopic fungus at the heart of Japanese fermentation traditions. Together, we will discover how koji transforms grains and legumes into products such as miso, soy sauce, sake, and amazake.

Explore the fascinating world of vinegar, from age-old wine vinegars to more experimental creations made with Belgian beers and seasonal ingredients. You will learn the basics of acetic fermentation and leave with your own mother culture.

Dive into the world of chilli peppers and fermentation while creating your own unique hot sauce. Along the way, we will explore different pepper varieties, fermentation techniques, and hot sauce traditions from around the world.

Dive into the world of chilli peppers and fermentation while creating your own unique hot sauce. Along the way, we will explore different pepper varieties, fermentation techniques, and hot sauce traditions from around the world.

Who decided that celebrations need champagne? As the festive season approaches, we're exploring the wonderful world of bubbles and discovering that there's much more to raise a glass to than the usual sparkling wines. For this special end-of-year tasting, we're bringing together some of our favourite discoveries, from traditional sparkling drinks to more experimental fermentations. Alcoholic and non-alcoholic creations will share the table, each bringing their own character, complexity and surprises. We'll explore how different fermentation techniques, ingredients and traditions create bubbles, and how acidity, sweetness, texture and time can transform a drink into something worth celebrating. Expect 7 to 8 different drinks, accompanied by a selection of light festive snacks. Along the way, we'll share the stories behind the bottles, discover unexpected combinations and perhaps find a few new favourites for the holiday table. Because a great festive drink isn't necessarily champagne, and it doesn't necessarily need alcohol either. €45 per person. Maximum 35 participants.

Discover the history and techniques behind Korea’s most iconic fermented dish. During this hands-on workshop, you will prepare both a traditional kimchi and a seasonal local variation using vegetables from Brussels and beyond.