MABJeR, Gordita, and Motor Oil - Mediamatic

Mediamatic

Programma
Evenementen
Workshops
Nu te zien
Restaurant
About
- Over
- Verhuur
- Mensen
- Vacatures & Stages
- Archief
- FAQ
- Contact & Route

Zoeken Menu

nl

Zoeken

Blog
Myco Insulation Brewery
Bier
Mycelium
Credits

Afbeelding: Megan Bishop

MABJeR, Gordita, and Motor Oil

Best enjoyed cooled with friends.

Eten
drink
friends
Fermentatie
Beer

Brew Your Own Beer: Taste Notes

MABJeR - Gordita - Motor Oil

The final fermentation is over and the beers brewed in the workshop 2 months ago are finally ready to be tasted.
Brew Your Own Beer!

Clean Lab Brew Team Workshop: Saturday May 21

The Mediamatic staff teamed up to brew a delicious selection of beers: Wheat Saison, American Amber Ale, and Chocolate Milk Stout.
Mediamatic Biotoop, Mediamatic Eten Kamilė Vaitkutė, Jiwei Zhou

It smells like fresh bread!

As the taste of lupin tempeh was only pleasant to Willem, we all together decided to test the mycelium growth on different materials. We collected different grains (the ones that we have a personal...
2020 Mediamatic Biotoop

Sauerkraut: Co-design with Microbes

met Saskia Frederiks

Sauerkraut (of zuurkool) is een van de oudste gefermenteerde voedingsmiddelen die er bestaat. Tegenwoordig wordt het grootste deel van sauerkraut gemaakt in één grote fabriek. Maar wist je dat het...
Festival: Mediamatic Biotoop

Japanese Knotweed Festival

Under European regulations, invasive exotic species are allowed to be radically eradicated. The City of Amsterdam, for example, is allocating 8 million euros to aggressively destroy Japanese knotweed.
2020 Mediamatic Biotoop

Kimchi: Co-design with Microbes

with Saskia Frederiks

Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .
2020 Mediamatic Biotoop

Pickles: Co-design with Microbes

met Saskia Frederiks

Groenten inleggen is een van de oudste fermentatie praktijken die er zijn. Het is een rijke bron van antioxidanten en staat bekend om zijn zure en zoute smaak. Tijdens deze workshop leer je dezelfde...
Mediamatic Biotoop

Bokashi Containers

Composting with microorganisms

The organic waste coming from the kitchen of Mediamatic ETEN finds a special companion in its composting process: the Bokashi container. This system uses effective microorganisms to enable low...
Exhibition: Mediamatic Biotoop Megan Bishop

Wood-Fired Clay Oven

6
aug 2015
- Mediamatic Eten

Hand-made over two days, using environmentally friendly methods and materials, the clay oven stands as a central feature of the Mediamatic ETEN restaurant.
2020 Mediamatic Biotoop

Milk Kefir: Co-design with Microbes

met Saskia Frederiks

Yoghurt ken je, maar heb je ooit gehoord van melk kefir? Het is een prikkelend drankje gemaakt met een zuivelcultuur van kefirkorrels. Tijdens deze workshop leer je alles over melkkefir; wat het is...
Beer Recipes

Exploring use of Hops, Yeast & Grain

Naturally, one of the many objectives of this project is to brew some tasty beer, unique to Mediamatic. We are fortunate enough to be brewing twice a week at the moment so each time we are slightly...
2021 Mediamatic Biotoop

Water Kefir: Co-design with Microbes

met Saskia Frederiks

Kom alles te weten over waterkefir; wat het is en hoe je het zelf kunt maken. We bespreken de beginselen van fermentatie en je krijgt de kans je eigen kefir te maken om mee naar huis te nemen. Onder...
It's Myco Beer o'Clock

Test batch beer is now available at Mediamatic ETEN - while stocks last!
Myco Insulation Brewery Update

April 2016

What has the Myco-Brew team been up to recently? With the newly refurbished Clean Lab, the Myco-Brew project is back in action! Separate spaces within the same building have been specially designed...
Mediamatic Biotoop

Kool Kabbage

2018 - 2019

2018 turned out to be a good cabbage-year. What to do with a food-surplus of 60.000 kilos of cabbages? Mediamatic took them on to survive the winter on cabbage and to question the value of our food.
'Myco-brewing'?

Two Processes become one!

Combining the beer brewing process with our Myco Insulation process for smart production of new materials.
Meet the Myco Insulation Brewery Team

Part 2: Mycelium Cultivation

Find out more about Ramon, Brendan and Claudia, the current team responsible for the mycelium cultivation activities of the Mediamatic Myco Insulation Brewery.
Knowledge Page Sadhbh O'Donnell

Bokashi: How to

Bokashi introduction

At the back of our kitchen you will see we have our big green bokashi bins which we use for the kitchen and communal lunches. Here you will find a more detailed introduction to the process and use...
Knowledge Page Sadhbh O'Donnell

Many meanings of curious composting

A possible bokashi exhibition

In case of future plans with the Bokashi, this knowledge page is to provide information about a possible exhibition in the Bokashi space behind the restaurant. It would be a very interesting topic to...
Knowledge Page Sadhbh O'Donnell

Bokashi: Questions to Simon Vos

Frequently asked questions

Here are some questions that have been previously asked so that maybe you don't have to! Simone Vos from agriton has been great for answering questions and is the primary source for understanding the...
Mediamatic Biotoop Kamilė Vaitkutė, Jiwei Zhou

A Taste from the Ocean: Poppy Seed Mycelium

It smells like...fish!
Make your own

Willem-tafelzuur (pickles) with leftover radishes

The process of fermentation can be used to extend the shelf life of your vegetables, add flavour to your cheeses and even grow new bio-materials . Amsterdam pickling company Lepelboom wants you to...
Proposal by: Guy Vincent

Nothing Wasted

Project Proposal: Organic waste fermentation art experiment

Nothing Wasted is a compost installation that receives organic waste from the Mediamatic restaurant, as well as from the public passing by. It is treated using the bokashi method, which ferments...
Mediamatic Biotoop Kamilė Vaitkutė, Jiwei Zhou

Buckwheat Tempeh Tastes like Black Bread!

In order to find out a nice taste of tempeh ware, we have been growing fungus rhizopus oryzae on different ingredients. This time we tried bulgur, buckwheat, corns and pop corns.

aangemaakt Megan Bishop bewerkt Rosalie Bak

Contact & Route
Colofon

Design by Mediamatic - Powered by Ginger