Compound Drinking: the wide (and wild) world of fermentation
Tasting workshop exploring the spectrum of fermented beverages
BierCUlt may be a festival celebrating beer, but there is so much to discover in the world of fermentation beyond beer. In this intimate and informal tasting session featuring beer, wine, cider and more - and led by industry experts - we will dive into to the discrete worlds of different kinds of fermentation - how they are made, what flavours, they can offer, and how increasingly the line is being blurred between these rigid categories as adventurous producers seek to harness with wide (and wild) world of fermentation.
Sunday 17 July 2022, 4pm — 6pm
Brasserie En Stoemelings, Rue Dieudonné Lefèvre 37, 1020 Bruxelles
A distinguished panel of industry experts from Brussels and further afield, each championing a particular fermented drink:
- Samuel Languy, Brasserie En Stoemelings
- Yannick Schandené, Fermenthings
- Katie Mather, Associate Editor at Pellicle and Commissioning Editor of Glug Magazine
- Joran Le Stradic, Cidrothèque Joran
Part of the Biercult weekend of tastings, talks, and tours in locations across Brussels.
€25 plus booking fee (includes four drinks, some snacks, and a refill or two if you are lucky - and the chance to ask questions, and engage with the expertise, of our panel)
The venue is small and intimate and for health and safety reasons, numbers are strictly limited to a max of 20 participants (we’ll operate on a first come, first served basis for tickets).