FRMNT, Barcelona's first Fermentation Festival

"Fermentation needs time: time to be elaborated, to be studied, to be known," in the words of fermentation expert Blanca del Noval. Possibly, then, with only two days that FRMNT, the Barcelona Fermentation Festival, will last, we will only have time to glimpse this ancient technique, but it will be a "clear, complete and concise" glimpse. Because next March 15 and 16, the Nau Bostik in the city will become the epicenter of fermented culture with the first open and free edition of this unique event in Barcelona.

During these two days, the best fermentation masters, and some of the best producing brands, as well as fermentation enthusiasts, will gather to share knowledge, flavors and experiences in a feast of aromas and textures. It will be two intense days and, surely, they will leave a desire for many more editions.

A festival with identity and purpose

FRMNT is born thanks to the impulse of Henk Cortier (Lambicus) and Xavier Ramon (Ferment Project), who, after four editions in petit comité at Lambicus Bar, have decided to take their passion to a new level. "We want FRMNT to be the reference festival for fermentation in all of Spain," says Xavier Ramon. With this purpose, they have designed an event that will celebrate the diversity of fermented products, promote synergies between producers and enthusiasts, and serve as a dissemination platform.

The festival is structured around four main axes and objectives: sharing the passion for fermentation, disseminating its benefits, strengthening the community, and reinforcing the fermented products industry. An event, moreover, that arrives at a time when fermented foods are booming in modern gastronomy. From kimchi to kombucha, from miso to fermented vegetables, these gastronomic jewels have conquered palates and kitchens around the world.

FRMNT Barcelona Fermentation Festival will offer a myriad of activities over one weekend to immerse oneself in fermented culture. There will be two differentiated spaces: a market with top-level producers and an activity room where some of the greatest experts in the sector will share their knowledge.

In the exhibition area, attendees will be able to taste beer, water kefir, cider, natural wines, fermented cheesecakes, ice creams, vinegars, and more. Brands such as Joncake, Delacrem, LOV Ferments, Kewater Drinks, Hope Nature Vinegar, Brebel Beer, Lambicus, Garage Bar, Sidra L'Applana, and Ferment9 will be present with their best products.

Activities include talks, workshops, and tastings with renowned figures such as José de la Rosa (Fermented Freelance), Javi Maeztu (Academia Fermentista), Federico Pasian (Master Fermenter), David Bea (Biersommelier), Natsumi Nakamori (Pickles Natsumi), Manuel Dias (Ferment9), and Mario Pérez (Bravasa). The organizers, Henk Cortier and Xavier Ramon, will also participate, sharing their experience in the sector.

Fermentation, music, and street food

But FRMNT will not only be a fermentation festival. Music and gastronomy will also play a prominent role, with foodtrucks and exclusive tastings specially designed for the event. "It's a unique opportunity to meet the best fermenters in the country, learn from them, and try special editions that cannot be found anywhere else," highlight the organizers.

Behind FRMNT are two big names in the sector. Xavier Ramon, founder of Ferment Project and Brebel Beer, is a specialist in beer and cheese pairings and a reference in experimentation with koji. He has collaborated in events such as the Barcelona Beer Festival and promoted fermented gastronomy with innovative experiences. For his part, Henk Cortier is the founder of Lambicus, the iconic Belgian beer bar and shop in Barcelona. Since 2014, his project has been a beacon for beer lovers, offering a selection of more than 300 references and contributing to the dissemination of beer culture in the city.