Radio Oedipus

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/

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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/

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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

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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/

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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/

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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/

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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

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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/

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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/

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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/

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