What Fermenthings COOP could mean to you as a cook, producer, distributor, afficionado or participant in the fermentation scene
Intro
Our story started around two years ago, while following brew classes our interest shifted from only beer to all kind of fermented goodness. We started with a shop, but saw that there was still a lot of local versions of products missing: where are the hot sauces, multiple types of Kimchi, sauerkraut, miso, craft kombucha, … In the meantime we were having catering gigs and organizing much more workshop and started shifting our shop idea into a Fermentation cooperative wanting to help the fermentation scene to become stronger and more professional in Belgium! For this we are creating four poles in the cooperative: A production space, a shop, a food court and an educational pole
Be-Here & La Source
While searching for the ideal model we came across Be-Here a sustainable food and urban economy hub in the making and we simply fell in love with the building. It has everything to become a new central player in how people interact with food. 8000m2 dividable into 4000m2 of production and selling space, 2000m2 of co-working space and a grand hall to create a collective story with events and open space for the thriving neighbourhood. When entering we saw a highly potential space based on prospects we did at DOK Noord in Ghent, Smaakpark in Ede, Felix Factory in Rotterdam.
We started negotiating and are now looking at our own 600m2 space shared with a wonderful new brewery La Source who is bringing the real BrewPub concept to Brussels: small seasonal brews only available on site and no bottling of these brews. From the fermenters directly out of the tap. Super Fresh as a friendly Italian would say!
The production space
While having the shop we saw the interest in fermentation growing, but because of the lack of local producers we couldn’t offer the whole range of fermented products. Because we are neither capable of making every product ourselves market ready we decided to open our 200m2 to external producers that we will guide towards the process of their creation.
We are looking into multiple scenario’s where as a member of the cooperative you could start from an idea, create the right environment to produce and grow towards full production in another space. With our growing overview knowledge of fermentation we want to help solidify the different products inside a cooperative mindset. Showing opportunities, sharing knowledge so more people can become part of this wonderful food trend.
So if you have any kind of fermented product you want to develop we can start the discussion right away, we want to build this project with other people to listen to the needs and learn from these experiences.
The Shop
We learned a lot from our previous shop experience. In the new location we want to be even more selective in our products and give them the display they deserve. We think that Brussels is already rich of great Beer Bottle shops and we will be putting more energy in the selection of Sake, Cider, Natural wines,… Of course the Brussels beer scene will still be in full display, trying to connect with what is being produced as local as possible. We just think that our role is in the discovery of new producers and their products giving them the right space to be seen. Expect more variety , more info and more tasting sessions too!
For the organisational structure we are really inspired by what BeesCoop did for general bio food and want to test this process on a more detailed food shop. We will be creating a team that will collectively currate the products and organize the opening hours of the shop. These members of the cooperative will of course have benefits in form of reductions, special events and other opportunities.
The Food Court
While we had quite a few experiences cooking for events, we aren’t professionals in the kitchen, and don’t want to become neither (for now 😉). That is why we are opening the kitchen space to other restaurants that want to start experimenting with the fermentation in a pop-up kind of spirit. This part will be directly connected with La Source Brewpub and focused on finger-food and quality but basic supper. For the fine dining experience we think that our neighbours of Eatmosphere will be the perfect fit!
Like we saw at Oersoep / Stoom, Dok / ROK, Kaapse Brouwers / Food Court, we want to make this spot the yin and yang between good seasonal beers and well thought fermented finger-food. So if you’re a chef wanting to conquer new experiences, or a restaurant searching for a new venue to test out new combinations: we are eager to start discussing the possibilities.
The workshops
And finally we come towards the educational pole of our cooperative. At the shop we did a lot of workshops and introduction events. We tried to work with other teachers too, but lacking the space and facilities we mostly concentrated on our own workshop.
With the possibility to have a kitchen and production space in reach we are putting the workshop back within the cooperative, opening up to other members of the cooperative producing fermented products and willing to share this knowledge.
… And now ACTION!!
We are at the verge of the new project, and makes us really excited. But we know that this kind of transitions needs time and lots of energy. To build this we are searching people who want to invest in this story and help out. And there are a lot of different ways to get invested. Soon we will be putting up the information for becoming a member of the cooperative, but here you can find the different types of people
- You are a fermented product starter and want a space to grow and become professional? Mail info@fermenthings.be
- You are a cook / restaurant owner and want to know how that pop-up restaurant will work? Mail info@fermenthings.be
- You are interested in cooperatives and good products, want to help on an administrative, logistic or financial level? Mail julien@fermenthings.be
- You want to get your hands durty, help out at the events, shop, or in the kitchen and have some time free? Mail yannick@fermenthings.be
Fermenthings on tour
While part of the team is working on making these proposition a reality, the other part is trying to bring Fermentation to as much as possible places in Brussels, Belgium and around. Have a look at our next date before we settle back down at Be-Here. And if you want to have us around your event, don’t hesitate!
Mail: Yannick@fermenthings.be
Phone: 0474/013218
Februari
5: Cheese and Cider Pairing / SOLD OUT
9: Bapas Contest Confrérie de la Bush / SOLD OUT
10: Starter Culture
28: Fermented PickNick
28(bis): Beerdinner & Pairingclass at Oersoep Nijmegen
March
15: Wild Fermented Festival Ghent / SOLD OUT
16: Brassin Publique Cantillon
17: Semence 2019
April
13–14: Leuven Innovation Beer Festival
May
5–6: Tour Des Geuze atTilquin
26: Rotzooi Fermentatie Festival at Ede
