14, 24 and 31th of december
10:30am -2pm and 5-8pm
From 16 December to 5 January
Monday to Saturday
10:30am -2pm and 5-9pm
25, 26 December and 1, 6, 7 January
CLOSED
also with the option tom leave your order prepared at the shop or bar
BAR
We open every day in normal opening hours
from 5pm to midanight (last call at 11pm)
Except trhe following days:
24 and 31 December: 5-8pm
1st of January
CLOSED
FRMNT 2024. 2nd FERMENTATION FESTIVAL OF BARCELONA 23-25/2/2024
After the success of the 1st edition and the Summer Edition, @ferment_project and @lambicusbcn present the 2nd Barcelona Fermentation Festival.
This edition is bigger and spans more days. In addition, we are expanding spaces. There will be 10 projects, 2 venues, and 3 days full of knowledge about fermentation.
The festival's format is based on activities. It will be necessary to buy a ticket and make a reservation in advance for each one.
The venue has 2 private and intimate rooms and a bar open to all, which is why there is a limit of 20 spots for each activity.
Also, this year we are doubling the POP UP LUNCH! We will have one on Saturday and another on Sunday. It's a very special meal with a tasting menu featuring dishes and pairings from all the projects (all fermented), where you can also meet the people behind them.
We are especially happy because we have been able to put together a very diverse festival, with many projects coming from different parts and attractive activities. Thus, you will find everything from presentations and talks to workshops, tastings, and pairings.
The projects participating in this 2nd edition of FRMNT are: FERMENTED FREELANCE® (José de la Rosa) PICKLES NATSUMI ONIMA PICANTS KEWATER DRINKS TARRACOBIERSOMMELIER (David Bea) OCLOYA STUDIO DOMINGO CLUB And the organizers: FERMENT PROJECT & LAMBICUS
tickets: lambicus.com
info: frmnt.cat
Cheers and Ferments!
They always appear around this time of year and they're cause for controversy
among consumers and even historians.
To some they are just a marketing tool. To others they are deeply rooted in tradition.
Among this second group, there are beers considered as the last of the year, direct descendants of the "October beers" that breweries essentially created to take advantage of the surplus of barley and hops available to them before the new harvest.
For others, they are the first of the year, produced to take advantage of the mild temperatures of autumn and the fruits of the latest harvest.
The fact is that many breweries have a Christmas beer in their back catalogues, although their sales represent barely 5% of total sales.
Generally speaking, they are strong, dark, heavy, sweet and often spiced, but there are notable exceptions. Among the first we find the already classic St. Bernardus Christmas, Carolus Christmas or Abbaye de Rocs Noël, and among the second we do recommend Stille Nacht and Père Noël.
In any case, these are seasonal beers and the majority of them are to keep. As you'd expect, here at Lambicus we can't turn our backs on Christmas beer, and that's why we're inviting you to try some more - by coming to our tasting on the December 15th or just let yourself be seduced by our pourers who will be offering customers these Christmas gems over the next fews days.
Don't miss the video of our Mr. Lambicus promoting our Christmas beer tasting.
In the heart of a city steeped in history like Bruges, there emerges a brewery that distills the essence of craft beer tradition. The Brewery De Halve Maan, the birthplace of iconic brands such as Brugse Zot, Straffe Hendrik, and Blanche De Bruges, is a corner where quality beer meets Belgian authenticity.
Shall we meet up to go to the Festival in Brussels?
Tickets, accommodation, and transportation are each person's responsibility. We suggest creating a group to meet on-site and enjoy drinks and food together. Once the festival is over, we can continue the party at some of the city's bars.
Nanobrasserie: brewery which produces a maximum of 3 barrels each brew
Try their beers at our event: 2/3/2019 Meet the Brewer L'Hermitage
The Nanobrasserie or Nanobrewery de l’Hermitage, a project by three friends: Nacim Menu, François Simon and Henri Ben Saria, made their first production in July 2017.
Before this and after some home brewing they learned to brew at la Brasserie Bastogne, now called Brasserie Minne.
