For those at WOC Brussels — what processing trend is showing up on the comp tables this year?
Feels like every season there's a new processing method making the rounds — the fermentation stuff keeps getting more extreme, and I genuinely can't keep track anymore. Which has me curious what's actually showing up on the comp tables this year vs. just internet hype.
For anyone at Brussels — what are competitors actually pouring? Is it still the heavy anaerobic/co-ferment route everyone's been chasing, or is the room starting to swing back toward cleaner, more traditional processing to show off origin? Curious whether the trend on stage matches what's loud online.
And for those of us who can't drop comp-lot money — anything from this year worth seeking out at a non-insane price? Always trying to taste where things are heading without selling a kidney.
Posted Jun 25, 2026, 6:50 AM UTC