Radio Oedipus

This week on Radio Oedipus, we’re taking the road less travelled and taking a trip to Riga, in Latvia. After exploring closer to home, the obvious places to go were America and the UK but by concentrating on well travelled roads you ignore so many other places as possibilities, like Latvia and Labietis. A craft brewery in Latvia that makes familiar favourites like IPAs but also offers more intriguing local styles like sour braggots, meads, chestnut bocks. Co-founder and brewer Reinis Pļaviņš is our tour guide around Latvia and tells us what being a Northern European craft brewery is all about. Useful Links Labietis https://labietis.lv/lv/ Hosted on Acast. See acast.com/privacy for more information.

This week on Radio Oedipus we head to the Netherlands’ newest food hotspot: Nijmegen. Chefs Do Bongers (Basic Theory Ferments) and Emile van der Staak (Restaurant De Nieuwe Winkel) are passionate advocates of local, plant-forward food. Could they be shaping the future of gastronomy? Michelin certainly thinks so, as it’s just awarded Restaurant De Nieuwe Winkel one star for the quality of its food, and a green star for its sustainable way of working. Tune into find out what’s cooking in Nijmegen. Useful Links Restaurant De Nieuwe Winkel https://denieuwewinkel.com/ Basic Theory Ferments https://www.basictheoryferments.nl/ Hosted on Acast. See acast.com/privacy for more information.

This week we talk beer and beats with Sander Nederveen. It turns out that our head brewer is a massive (hip) hop head, so for one episode only we put him on the other side of the mic. He rocked up to the studio to spin some vinyl and riff on the similarities between sampling records and recipes. Can he kick it? Tune in to find out. Track list Extince - Tisniewaar Madlib - Stepping Into Tomorrow Stetsasonic - Talkin' All That Jazz Oh No - The Funk Jimmy Smith - Walk On The Wild Side De La Soul - Stakes Is High J Dilla - F**K The Police Rubberen Robbie - Steuntrekker Hosted on Acast. See acast.com/privacy for more information.

When Rozebunker first started they dreamt of making sodas that championed local ingredients and Dutch water (which as any Dutchie will proudly tell you is the best in the world). But now their mission is much bigger: to eliminate food waste and replace the bloated soda industry. On their fruit farm near Utrecht, Emile and Tom create new flavour worlds by telling stories to our taste buds. They turn the fruit they grow and rescue from other suppliers into syrup, and the leftovers from their syrup making into jam - but ultimately they want to develop anything and everything that tingles your tastes buds and sparks conversation about sustainability. Emile and Tom join us straight from the farm to tell us how they’re going to take down Coke and categorise the different flavours of seaweed, including pineapple?! Useful Links Rozebunker https://rozebunker.nl/ Omnipollo's Karolina (Hard Seltzer) https://omnipollo.com/collections/store/products/karolina-paloma-sour-hard-seltzer Omnipollo's Neophresco (Hard Seltzer) https://omnipollo.com/collections/store/products/neophresco-karpologi Hosted on Acast. See acast.com/privacy for more information.

This week we traverse the boundaries of American craft beer. When the craft beer movement kicked off stateside in the 1960s, it was led by outsiders searching for flavours big beer couldn’t offer. Now craft has become so popular that it’s the number one choice for beer in the US. Our guide through modern American beer is Alex Ganum, founder of Upright Brewing, a small craft brewery in Portland. Alex expresses himself as a brewer using all the world around him has to offer, from Oregon’s abundant hops and herbs to its thriving music scene. Is this local direction the way forward for craft beer or is Alex now an outsider? Closer to home, we meet a group working hard to start another revolution within beer. Liz and Linda from Pink Boots Society talk us through their fight to make sure women are given fair opportunities within the beer industry. Useful Links Upright Brewing, Portland http://www.uprightbrewing.com/ Pink Boots Society Benelux https://www.instagram.com/pbsbenelux/ Pink Boots Society https://www.pinkbootssociety.org/ Beer drank on the show (Alex's choice); De Ranke XX-Bitter http://www.deranke.be/en/bier/xx-bitter Schlenkerla Oak Smoke Doppelbock https://www.schlenkerla.de/rauchbier/sorten/schlenkerlaeichee.html Hosted on Acast. See acast.com/privacy for more information.

This week we immerse ourselves into the art of tea. It’s the most popular drink in the world after water, but perhaps the most misunderstood one too. Every country has its own tea culture and rituals, from intricate ceremonies in Japan to drowning tea bags in milk in Britain. But once people find their favourite brew, they stick to it, missing out on an amazing range of flavours from the tropical fruits of oolong to the smoky notes of lapsang souchong and the floral flavours of jasmine. The owner of Formocha Tea, Amanda Yiu, is part of a family who has been working with tea for over 800 years. Tune in to find out why we should pay more attention to how we drink tea. Useful Links Formocha Premium Tea https://www.formocha.nl/ Hosted on Acast. See acast.com/privacy for more information.

This week we jump into the world of Kimchi: the spicy, tangy and smelly fermented cabbage dish originating from Korea. Only a few years ago it was almost unheard of in Amsterdam, but nowadays everyone’s piling it on everything from burgers to beer. To find out why kimchi is so hot right now (or if it’s a dish best served cold) we met Alex from Oh Na Mi Kimchi. He makes kimchi based on a traditional family recipe, but just like his dad, the inventor of the kimchi hotdog, Alex isn’t afraid to spice things up either. In the second part of the show, we chat to Abel from Funk Gilde. His kimchi krokets are a big hit, but what’s his kimchi homebrew like? Is it a taste of tomorrow, or something that should be thrown straight down the sink? Useful Links Oh Na Mi Kimchi https://www.ohnami.kim/ Funk Gilde https://www.funkgilde.com/ Hosted on Acast. See acast.com/privacy for more information.

When you think of these beers, the first country that springs to mind is Belgium, not England. But perhaps it's time to think again, as this style has long (if not strong) roots in the UK. Our first guest is Jeremy Stull, Head of Barrels & Blending Buxton Brewery, who shares his international perspective on the wild side of brewing. Secondly, Jan from Butchers Tears gives a practical lesson in British barrel-aging history via their new version of a classic English beer: Aruspex, an Old Burton Ale. Useful links Buxton Brewery https://www.buxtonbrewery.co.uk/ Butchers Tears https://butchers-tears.com/ Hosted on Acast. See acast.com/privacy for more information.

This week we have not one, but two guests. First up, Victor Brangolo, creator of the visual world that graces Oedipus labels, taprooms and apparently quite a few Tinder profile pics. He discusses how colour can make you feel sexy, thirsty, playful or philosophical. Guest #2 is Lien, the lady making the comfort food the world needs right now: soup, glorious, soup. Her soup is nutritious, sustainable and last, but not least, value for money. Catch it while it’s hot. Useful links Victor Brangolo http://www.victorbrangolo.com/ De Soepkeuken Van Lien https://www.instagram.com/desoepkeukenvanlien/ Hosted on Acast. See acast.com/privacy for more information.

De Bierkoning - the ‘King of Beer’ in English - was the first bottle shop to open in Amsterdam in 1985. There isn’t much about the city or beer that Jos, the owner, hasn’t seen or tasted since then. We invited Jos and Kevin, his young apprentice (well, he’s the manager actually), to trace the shop’s 36-year history in 3 beers: from how it started out selling Belgian beers to squatters, how the craft scene grew in the city, all the way to what’s still to be done in the Dutch beer world. Useful links De Bierkoning https://www.bierkoning.nl/ Brouwerij t'ij https://www.brouwerijhetij.nl/ Jopen Bier https://www.jopenbier.nl/ Cantillon https://www.cantillon.be/ Hosted on Acast. See acast.com/privacy for more information.

If 2020 was the year of making your own sourdough, then 2021 should be the year you dive into koji. It's the form of fermentation that produces miso, soy sauce, sake - the foundation of Japanese food and drink, some might say. We asked Amsterdam's very own Kojioligist, Marika Groen, to introduce us to the venerable tradition of koji making. Tune in to discover how to make it, use it and if Sander will (or can) make a Koji beer. Useful Links Malica Ferments https://malicafe.weebly.com Rodenbach Grand Cru https://cheers.rodenbach.be 'Koji Alchemy' book by Jeremy Umanmsky and Rich Shih https://www.bol.com/nl/f/koji-alchemy/9200000123134390/ Hosted on Acast. See acast.com/privacy for more information.

Rotterdam and Amsterdam. Two cities that hate to be in the same sentence together, unless it's to say one is better than the other. But Oedipus and Kaapse Brouwers have been friends for a long time, and as they've just opened a new brewery, it was high time for a visit. We ventured south to investigate the difference between two cities' craft scenes, what influence Rotterdam has on Kaapse, and if their claim to make the best Rotterdam beer in the world is actually true. Useful Links Kaapse Brouwers https://www.kaapsebrouwers.nl/en/frontpage/ Hosted on Acast. See acast.com/privacy for more information.

Who is El Jefe? Nobody knows his real name. Nor has anyone ever seen the face behind the mask. All that we can say for sure is that he came from Mexico to become the only sauce making luchador in Amsterdam. But can a country that can't tell the difference between salsa and hot sauce handle him? He bounced into the studio with a box of tacos to talk peppers, wrestling, and why you should put hot sauce on everything. Useful Links El Jefe Primo Salsa https://eljefeprimosalsa.com/ Cloudwater Soda https://cloudwatersoda.co/ Neko Jusu https://www.instagram.com/nekojusudrink/?hl=en Hosted on Acast. See acast.com/privacy for more information.

After exploring the world of cheese with Fromagerie Kef in Episode 27, we decided to learn more by going straight to the source. Sadly we got no comment from the cows we approached, but luckily Mathilde Van Otterloo, aka Mathilde's Kaas was much more forthcoming. She makes French-inspired raw milk cheese: a process that's as risky as it is rewarding. Tune into to discover what cheesemaking is all about, and why French fromage is the best - or is it? Useful Links Mathilde's Kaas http://mathildeskaas.nl/ Vandenbroek Watergeus https://brouwerijvandenbroek.com/bieren/watergeus/ Hosted on Acast. See acast.com/privacy for more information.

MijnStadstuin is a garden in West Amsterdam where you can grow your own fruit and vegetables (like Andres Jara, the guest in our second episode) or hops, as Oedipus has been doing for the last two years. But as its director Sem Roefs tells us, MijnStadstuin is much more than a garden - it could be the solution to the world's broken food system. Useful Links Mijnstadstuin http://www.mijnstadstuin.nl/ Slow Food Youth Network https://slowfoodyouthnetwork.nl/ Hosted on Acast. See acast.com/privacy for more information.

If this year has taught us anything, it’s the value of friends and family. So for the holidays we turned Badhuis Oedipus into a market filled with travellers from across our galaxy: brewers, musicians, artists, cooks and many more. For one hour only, Danny transports you to the Javaplein to introduce our friends and ask the burning questions of the day: Can Oedipus founders Rick and Alex still brew 7 years after their last attempt? How hard is it to make French pastry with Leave Your Sword? And what is a Kutteclub? Useful Links Oedipus Friendshop https://oedipus.com/venues/badhuis-oedipus/ Kutteclub https://www.instagram.com/kutteclub/ Leave your Sword Kombucha https://www.leaveyoursword.com/ BLiP Agency https://blipagency.com/ Hosted on Acast. See acast.com/privacy for more information.

Bars and pubs might feel like they're stuck on another planet at the moment, but space and time are no boundary for Radio Oedipus. We take a trip down memory lane with beer historian Ron Pattison to discuss the yesterday, today and tomorrow of drinking culture. On the way we learn what unites and divides drinking establishments in the UK and the Netherlands (beyond what temperature beer is served at) and just who on earth the fishman is. Useful Links Ron's blog, "Shut Up About Barclay Perkins" http://barclayperkins.blogspot.com/ Ron's book, "Homebrewer's Guide to Vintage Beer" https://www.beeradvocate.com/articles/9219/the-home-brewers-guide-to-vintage-beer/ "The Pub and The People" https://www.waterstones.com/book/the-pub-and-the-people/mass-observation/9780571250950 Hosted on Acast. See acast.com/privacy for more information.

This week Radio Oedipus gets all existential as we ask: what makes a brewer a brewer? Gijs van Wiechen is the co-owner of De Kromme Haring, a brewery (and brewpub) from Utrecht. He decides how and what beer is made - so does that mean he's a brewer? Our own head brewer Sander joins the discussion as we try to discover what brewing really is. Useful Links De Kromme Haring https://www.dekrommeharing.nl/ Bootleg Biology https://bootlegbiology.com/ Scheeeule Berlin https://www.instagram.com/schneeeuleberlin/?hl=en Oedipus Brewing https://oedipus.com/ Hosted on Acast. See acast.com/privacy for more information.

When the lockdown started earlier this year, farmers, bakers and makers were left with lots of food and drink on their hands that should have gone to the bars and restaurants that had just shut. To help them out, Samuel Levie (chef and sausage maker) set up Support Locals, a delivery service for connecting producers with the people in their neighbourhood. Samuel joins Danny to discuss local food systems and the best way to support the food culture growing around you. Useful Links Support Locals https://www.supportlocals.nl/ Brandt en Levie https://www.brandtenlevie.nl/ Samuel Levie https://samuellevie.nl/ Põhjala Beer https://pohjalabeer.com/ Hosted on Acast. See acast.com/privacy for more information.

This week we cover everything you wanted to know about blending but were afraid to ask. Our head brewer Sander takes Danny on a tour of the Oedipus Barrel Room, before Erwin, van Moll's brewer, joins in for a live blending session brew. A van Moll saison is paired with an Oedipus Berliner Weisse as a collaboration beer is made before your very ears. Useful Links Van Moll Craft Beer https://vanmollcraftbeer.com/ Radio Oedipus https://oedipus.com/radio/ Hosted on Acast. See acast.com/privacy for more information.