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Culture of Beer Podcast
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.
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.
This week on 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.
Full Mix Version
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?!
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.
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.
Formocha Premium Tea
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?
When you think of wild ales, 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.
The main feature on today’s show is 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.
Also on the show 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.
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.
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.
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.
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.
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 Otterloom, 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?
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.
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 Paul 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 the Kutteclub?
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 Pattinson 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.
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.
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.
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.
Van Moll Craft Beer
Chances that if you ask your favourite Amsterdam restaurant where their cheese comes from, they’ll say Fromagerie Kef. Since 1953 this cheese shop has been providing the city with artisanal cheeses from France and the Netherlands. Its current owner, Marieke van der Werff, offered to come to the studio (with cheese) to educate us on all things fromage. How could we say no?
If the mark of a true chef is mastering a simple dish, then Simon Parrott has truly earned his title as The Beef Chief. We’ve been enjoying his burgers at our taproom ever since it opened. Tune in for a layer by layer guide to building the biggest, juicy burgers in town.
Willem van Waesberghe is Global Master Brewer at Heineken. When he talks about beer, people listen – which makes him a good guest for Radio Oedipus. He joins Danny and Sander to discuss the future of our favourite drink: whether it’s craft beer, low or no alcohol drinks or robots. Well, maybe not robots, but certainly the role technology will play in the brewing process.
Leave Your Sword Kombucha
Beer I am Podcast with Willem van Waesberghe
Foxtale Fermentation Project
HenHouse Brewing / Drakes Brewing
Yeast of Eden
Sante Adairius Rustic Ales
Aukje Dekker is the founder of Sexyland, a club that has a different owner every day. It’s a small corner of Amsterdam that celebrates Amsterdam’s diversity in all its glorious variety. She joins Danny to talk about her plans for Super Sexyland World and the future of Amsterdam nightlife in the Corona era and beyond.
We enjoyed talking to Rick Nelson so much during the Oedipus Founders Special (Session #10), that we had to get him back for more. Take a trip inside the mind of our old creative mastermind as we ride the cultural zeitgeist from music, food and beer all the way to his new bar in Amsterdam Noord.
Guest mix #21
Regular visitors to the taproom know Simon from @the.beef.chief as the man behind the biggest and juiciest burgers in town. For this week’s guest mix he serves up tasty downtempo and ambient anthems. Tune in at Radio Oedipus.
An old pathological anatomical laboratory sounds more like the setting for a horror film rather than somewhere to watch one. Welcome to Lab 111, a cinema that does things differently. Its director Tobias de Jong joins Danny to discuss the world of cinema, and how we should pay attention to what’s already out there, not just new films.
Guest mix #20
Guest mix by TV-Tas. Swipe up to tune in to his hip-hop, dub and alternative sounds.
Few people embody the joy of home brewing as much as James. His broad grin and experimental brews, that feature everything from maple, bacon and bourbon to blueberry kush are a regular fixture at beer festivals in Amsterdam and beyond. James joins Danny and Sander to take us on his brewing journey from in NYC to Amsterdam.
Guest mix #19
This week’s guest mix is by Steele Bonus, recorded in the Taproom during Fresh Beer Friday. Expect 80’s new wave and soul, lots of tunes to make your body move!
Roda Da Holanda have been brightening up Oedipus events with their samba magic for many moons. For this special edition of Radio Oedipus they take us on a trip to Brazil with words and music from Breno and Femke. Até então!
Guest mix #19
This weeks mix is by DJ Dreamboat, recorded in the Taproom on a sunny day in August. Tune in!
If you can tell brettanomyces from lactobicillus, then you’ll already know all about Carnivale Brettonomyces. This festival celebrating wild yeast attracts devoted drinkers from all around the world. But if you’re just starting to appreciate the power of sour, let the festival’s founders, Jan and Elaine, take you on a trip on the wild side of beer.
It’s coffee time with Kees Kraakman, the founder of Keppler Coffee. Kees is widely regarded as one of the best coffee roasters in the Netherlands. What he doesn’t know about coffee you can write on the back of a bean. He leads us on a voyage around the world to discuss the secrets of coffee (and how to make a good cup at home on a budget).
Guest mix #18
The guest mix this week is by Pal/Secam. Recorded on a hot Friday in August. (splash) Funky Tropical worldly sounds to get ya grooving. Tune in!
This week’s show features some friends who started making beer at home before opening a brewery in Amsterdam Noord. No, it’s not Oedipus but Walhalla, our comrades around the corner in the Hamerkwartier. Aart and Paul came by to talk origin stories, mythology and beer (of course).
Guest mix #17
This week’s mix is from Black Currant (@blackcurrantmag), a sweet selection of alternative rock and roll hits, this mix has attitude.Tune in!
Chateau Amsterdam is the first city winery in the Netherlands. It’s also just down the road from our brewery. Last year they gave us some Macabeu grapes left over from their wine pressing with which we made Studio Oedipus No.22. The least we could in return was invite Chateau founder Remy Harrewijn to pop over and educate us on the world of wine.
This week’s guest is Charlotte Jongejan, co-founder of Klabu. Klabu is a non-profit foundation that sets up community sports clubs in refugee camps and urban areas around the world. Just like every club, you can support Klabu by buying its shirt to help fund more clubs. Charlotte Jongejan, co-founder of Klabu, joins Danny and Victor to discuss the challenge of being a start-up NGO and how to bring charity and community together in the modern world.
This weeks guest mix is by our good friend Palo Santo Disco’s. Tune in!
This week on Radio Oedipus #14 we talk BEER with the one and only Rick Kempen. Rick, Danny and Sander talk what’s happening in the beer world. At the end of the show you’ll know why Rick never takes time away from beer 🙂
Lara Verheijden first came to our attention with her Amsterdam Nude Calendar. Lara came to the studio to meet Danny and our resident artist Victor Brangolo to talk about her motivation, work process, projects and nudity. You won’t be surprised to hear that she didn’t hold anything back.
Guest Mix #13
This weeks guest mix is by our FBF resident TV Tas, recorded live from the brewery.
We’re back on the beer this week with Butcher’s Tears. Our fellow Amsterdam brewers forged their own path by following their instincts, not formulas or fashion, to create beers that can range from medieval mead to raw Swedish farmhouse ales. Jan and Aerkan join Danny and our beer sommelier Bas to debate the benefits of old school vs new school brewing and how to position yourself in the modern beer world.
Guest Mix #12
This weeks guest mix is by Timothy F., recorded live from the brewery last Fresh Beer Friday.
We just can’t seem to get enough of Nijmegen (session 3) and fermented food (session 8), and neither can this week’s guest, Do Bongers . She’s from Nijmegen, where she started her brewing career at Oersoep, before moving to Fierce Beer in Scotland and picking up the prize for Brewer of the Year at the 2019 Scottish Beer Awards. Now she’s moved back home to start her own fermented food company Basic Theory using surplus vegetables. We discuss her switch and how her brewing knowledge will enrich her food.
Guest Mix #11
This weeks guest mix is by Steele Bonus, recorded live from the brewery last Fresh Beer Friday. As an Australian artist now based in Amsterdam he’s no stranger to Red Light Radio and the Oedipus Taproom. Expect a mix of dub, electronic and wave – sounds that go well with a sour lager. Tune in
Radio Oedipus #10 is a family affair with the four Oedipus founders. We talk to Rick, Paul, Alex and Sander about homebrewing and how they started this whole thing.
Guest Mix #10
This weeks guest mix is by the Runners. Relative new comers to the Oedipus Fresh Beer Friday crew. In the UK they are known for their parties, radio shows (Red Light Radio, KMAH Radio) and record label. Now based in Amsterdam and with a love for beer <3.
Being an artist is great, but it’s hard to pay the bills. As part of the Amsterdam art scene for more than a decade, Matthijs Booij knows this better than most. His work includes The One-Thousand Drawing Pension Plan, where you can buy a drawing for €1 a month until his retirement. He’s also founder of Patty Morgan, an online art gallery representing young artists. He joins Danny and Sander to discuss how it’s possible to sustain yourself as an artist while retaining creative freedom.
Guest Mix #9
Curious to find out more about our host Danny Walker? This is your chance; this weeks guest mix is done DJ Danny. Expect hand picked oddities and modern hits from the independent and experimental realms of music. Tune in!
This week’s food for thought comes from Funk Gilde, two chefs raising the (snack) bar with creations like the Kimchi Kroket. One half of the duo, Abel Jeuken, joins us to discuss his journey from cook to brewer to chef, why fermentation is the future and to initiate Danny in the delights of Dutch snack bar culture.
Guest Mix #8
This weeks guest mix is done by DJ Dreamboat. ” The recent explosion of media attention and activism around Black Lives Matter has caused me to think and reflect about racism. That’s great, but even greater would be to take action, and not stop after reflecting. For that reason I have selected music for this mix created strictly by black artists. Not at all a challenge as there are so many great black artists out there. I hope this mix makes everyone
a bit more aware of that fact ” -DJ Dreamboat.
This week Radio Oedipus talks bread with Broodbakkerij Ex. Baking and brewing are very similar: they both involve yeast, early mornings, and start with the letter b. We invited Eline Ex & Alysha Aggarwal from our favourite North Amsterdam bakery, Broodbakkerij Ex, to discuss the secrets of sourdough, the importance of storytelling in connecting to (local) products, and what a day in the life of a baker is really like. They also lead us in our first ever bread tasting (spoiler alert – it’s brown).
Guest Mix #7
Guest mix by Alyssa aka Beeswax. Tune in to her jazzy hip-hop sounds while enjoying a nice hoppy beer. Cheers!
In this episode of Radio Oedipus we talk to the owner of Bierproeflokaal In de Wildeman; Simon Fokkema. In the Wildeman is a charming bar that has been at the heart of the Amsterdam beer world for more than thirty years. Simon joins Danny and Oedipus head brewer – and Wildeman regular – Sander to discuss the secret of being a good host and the role bars and restaurants play in a community, a topic that feels particularly relevant at the moment. Help us grow our radio show by subscribing to one of these channels.
Guest Mix #6
Bruce Willes brings the heat with this weeks guest mix. Tune in, “Yippie-Kai-Yay, Motherf*****r!”
For our next session we welcome back Lien, a longstanding member of the Oedipus family.
Nowadays she co-runs Red Light Radio, the legendary Amsterdam music platform who are searching for a new direction after leaving their spiritual home.Tune in to hear Lien discuss the ins and outs of music and programming.
Guest Mix #5
This week’s guest mix is from the Bakabanas, a DJ duo who you might have seen at Planet Oedipus back in the day. A happy mix from garage to eighties electronica – dance your socks off.
Two of the people who shape our visual world get deep about creativity and inspiration. Friend and artist Boris de Beijer, who makes our colourful tap handles and Victor Brangolo, the artist who draws, paints and creates almost everything Oedipus you see.
Guest Mix #4
This weeks guest mix by Zen Rockers, Oedipus Residents known for their dub and reggae sounds present a “not at all reggae” mix. Here’s a versatile mix of electro, jazz, and reggae.
In our third episode we take a look on the wild side of beer with Mattias Terpstra, founder and head brewer of Nevel Artisan Ales. Our very own beer sommelier Bas Visser joins us to ask Mattias about foraging for ingredients and the importance of locality in beer. On the lighter side of things, grab some pen and paper to take part in the already infamous quiz.
Guest Mix #3
The guest mix is by Lien, who used to work at our taproom and is now part of the crew at Red Light Radio. We never know what she’s going to play, but it always gets the party started, so grab a cold beer and give your ears a treat.
For episode two we’re joined by Simon Parrot from The Beef Chief, makers of locally sourced burgers in Amsterdam. He talks about sustainability in the food industry, together with Andres Jara from Stadsgroenteboer, who tells us what it’s like to be an urban farmer.
Guest Mix #2
The guest mix is by Palo Santo Discos, who has has delved into his extensive collection of tunes from around the world to broadcast a special mix straight out of his living room. Expect obscure, far out sounds from close to the equator.
In our very first try out session we dive into the world of kombucha with Nicolas Adam from Leave Your Sword kombucha. Our head brewer Sander leads us through a tasting of Remix, our new kellerbier, and we see what’s lurking in a beer connoisseur’s fridge.
Guest Mix #1
The guest mix is by Pål / Secam, an eclectic DJ duo who are residents at Fresh Beer Fridays at the Oedipus Taproom. Their sunny mix is inspired by record digging in recent travels to Portugal and South Africa.