Eclo, previously called Le Champignon de Bruxelles, is the union of Japanese wisdom and Belgian folklore. The fusion of shiitake and beer, close to home: in the cellars under the slaughterhouses of Anderlecht.
They are the ones who bring us the mushrooms produced from the spent grains; the residue of the barley brewing process. The by-product of our many Belgian breweries.
This mushroom, with its fragrant taste and remarkable nutritional qualities, is still little known in Belgium, but it is the second most widely consumed mushroom in the world. A great fan of Asian oaks, the shiitake has now become a favourite with our Belgian beers.
Since November 2016, a 1,000 m2 mushroom farm has been operating in the most legendary cellars of the city of Brussels: the Cureghem Cellars. Under its magnificent red stone vaults, they benefit from a cool and constant temperature to transform tons of spent grain into delicious shiitakes.
Today production has doubled and they are growing up to 3 tons of various mushrooms (Shiitake, Maitake, Eryngii) per month! The cultivation tests on brewery draff were conclusive, Eclo is in the process of setting up a larger scale production line.
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