Fri

3.2.

20:00 Berlin-Premiere
G. Boyd Kuhlmann

Sat

4.2.

20:00
G. Boyd Kuhlmann

Sat

4.2.

22:00 #2
Das Helmi

Fri

10.2.

20:00 Premiere
Anne Welenc

Sat

11.2.

20:00
Anne Welenc

Sun

12.2.

18:00
Anne Welenc

Thu

16.2.

20:00 Berlin-Premiere
Christoph Frick | KLARA Theaterproduktionen

Fri

17.2.

20:00
Christoph Frick | KLARA Theaterproduktionen

Sat

18.2.

20:00
Christoph Frick | KLARA Theaterproduktionen

Sun

19.2.

18:00
Christoph Frick | KLARA Theaterproduktionen

Tue

28.2.

10:00 Film on demand
ONCE WE WERE ISLANDS

Thu

2.3.

20:00 Premiere
copy & waste

Fri

3.3.

20:00
copy & waste

Sat

4.3.

20:00
copy & waste

Sat

4.3.

Fri

10.3.

20:00 Berlin-Premiere
Hang Su

Sat

11.3.

20:00
Hang Su

Sun

12.3.

18:00
Hang Su

Fri

17.3.

20:00
bücking&kröger

Sat

18.3.

20:00
bücking&kröger

Sun

26.3.

18:00
vorschlag:hammer

Productions

  • © Stephan Stock

  • © Stephan Stock

  • © Stephan Stock

  • © Stephan Stock

  • © Stephan Stock

  • © Stephan Stock

Fermentage in der dritten Etage

vorschlag:hammer

Fermentation is the transformation of food by microorganisms such as bacteria, molds or yeasts. These microorganisms transform sugars into other substances. They turn white cabbage into sauerkraut, carrots and radishes into pickles, apple juice into vinegar and milk into yogurt. In an – only seemingly – chaotic process, something is transformed and made edible and durable. A magical process. In a cozy evening, vorschlag:hammer and a group of interested people will pickle sauerkraut and other vegetables together in a VHS atmosphere in the Ballhaus Ost. You’ll chop cabbage and vegetables, knead the cabbage, and put it in jars. Maybe there will be some input on sauerkraut. Maybe there are some inputs on lactobacteria or yeasts. Maybe there are inputs on messy processes. In any case, there is eating and drinking together.

And then it takes time. The evening seeps into the memories. The jars stand as an installation in Ballhaus Ost and microorganisms do what they do. After six weeks, the time has come and the participants can pick up their own jar in Ballhaus Ost. And perhaps the memory of the time spent together will be awakened: What has stuck? Which flavors resonate? Which phrases have taken on a new flavor? What now has a sour aftertaste?

 

No previous experience required, but welcome.

Upcoming Dates

  • Mar 26, 2023, 18:00
Past Dates
  • Dec 15, 2022

Tickets

Tickets 15 | 10 Euro
The ticket price includes catering and materials.
In addition to the basic ticket price, the provider Reservix will charge a 10% advance booking fee and a 2,- Euro service fee for online tickets.

Duration

ca. 3-4 hours

Language

German

with

Kristofer Gudmundsson, Gesine Hohmann, Sebastian Kunas, Stephan Stock

 
»Fermentage in der dritten Etage« was created as part of the online durational festival »It’s about time«.