Eten & Drinken
Alcohol-free beer, taken seriously
Alcohol-free brewing stopped being an apology about five years ago. A short guide to what actually improved, how to read a 0.0 label, and the Dutch shop we order from.
6 min leestijd · aug. 2026
Eten & Drinken
What we eat and drink, examined honestly: everyday meals, labels and sourcing, drinks worth the ritual, and less waste in the kitchen.
- Everyday Eating
- Drinks
- Sourcing & Labels
- Kitchen & Waste
- Brews & Ferments
Eten & Drinken
Matcha goed kopen
Kleine blikjes, specifieke oogsten, winkels die vragen beantwoorden. Een praktische gids voor het kopen van matcha in Europa zonder geld of thee te verspillen.
6 min leestijd · aug. 2026
Eten & Drinken
Het gaande houden
Schimmel versus gistdraden, azijnbatchen, op vakantie gaan en wanneer te stoppen. Het deel dat niemand opschrijft omdat het niet fotogeniek is.
6 min leestijd · aug. 2026
Eten & Drinken
Whisk, bowl, water
A chasen, a wide bowl, a sieve, and water at the right temperature and hardness. What to buy, what to skip, and how to keep the whisk alive.
6 min leestijd · aug. 2026
Eten & Drinken
Kombucha, van eerste SCOBY tot tweede fermentatie
Kombucha is sweet tea fermented by a bacterial and yeast culture. The method is simple; the failure modes are where the learning is.
8 min leestijd · aug. 2026
Eten & Drinken
Matcha, properly
Most bad matcha is not bad matcha — it is good powder treated like instant coffee. Grade, water temperature, sieving and whisk technique, explained.
6 min leestijd · aug. 2026
Eten & Drinken
Zuurdesem, zonder de mythologie
A starter is flour and water. A loaf is four ingredients and a schedule. Everything else people tell you about sourdough is decoration.
9 min leestijd · aug. 2026
Eten & Drinken
Milk kefir, the twenty-second ferment
Kefir asks less of you than any other ferment: milk, grains, a jar, a strainer, one minute a day. Here is how to keep it alive and tasting good.
5 min leestijd · aug. 2026
Eten & Drinken
De tweede fermentatie
Two to five days sealed, 10–20% flavouring, and a plastic test bottle. How to get fizz without shrapnel, and how to reuse bottles safely.
7 min leestijd · aug. 2026
Eten & Drinken
Reading a matcha label
Grades are marketing. Harvest date, origin, cultivar and milling are the facts that predict the cup. How to read a tin, and what silence on a label means.
7 min leestijd · aug. 2026
Eten & Drinken
Pot, thee, suiker
A 3-litre jar, swing-top bottles, loose tea and plain white sugar. The kit is trivial; the sourcing questions are not.
7 min leestijd · aug. 2026
Eten & Drinken
Wat kombucha eigenlijk is
Before the jar: what the SCOBY is, what the two ferments each do, and the small number of facts that make everything else make sense.
6 min leestijd · aug. 2026
Eten & Drinken
What matcha actually is
Before method, before gear: what separates matcha from green tea ground up, and why shade, steaming and stone milling change the cup.
6 min leestijd · aug. 2026