Welcome to the very First Sunday at the brewery!
We are super excited to create and try that format with you!
On that Liberation Day, together with Siebrand Black Gold Amsterdam, we invite you to free up that rhythm for far too long hold on your hips!
For that specific occasion on that Liberation Day, Siebrand will take his turntables, records, and coffee beans out. I will make sure you won't dry out by providing you the best real estate tea kombucha on tap you can ever find! Get some proper unfiltered kombucha on tap, awesome cold brew coffee and AeroPressed coffee!
Some proper dutch organic bitterball from Mycophilia will be also part of the game Yo!
"You might have tried already the Dutch cricket burger...you might have drink kombucha as well...
But have you ever dine together with the crickets, on a setting where the lamps are made of Scoby's and as an introduction to the party Max Abysmal will do a live set together with the crickets themselves? Will follow on the line-up Fenna Fiction and Julia Mira
In order to spice up the menu, I will also give you to taste kombucha but also our home-made 3 months old kimchi from the leftover cabbage from the last event I organized in January at Garage Noord!
What this night is about?
Fine dining with future food, live music set, thinking of our future but mostly grab that suspended time together! "
🌖 Een ''super sustainable'', 2 gangen diner door Buch Brothers Kombucha
🌗 Live concert by The Abysmal Cricket Orchestra
🌘 Bijgestaan door Dj sets van Fenna Fiction en Julia Mira
☛ Reserveren kan via email@example.com of 0639196086
Opening of the brewery:
tasting of the Impressions and Grand Cru kombucha and serving Lapsang souchong and Jasmine Kombucha from the tap!
17 January 2019
‘Nabe Session’ - presented by The Buch Brothers & Otemba
The Buch Brothers & Otemba Presents: ‘Nabe session’
Diner | 18:00 - 22:00 (vlees & vegetarisch)
Feest | 22:00 - 03:00
Schade | €35,-
18:00 - 20:00: Dj Kei (uit Tokyo)
20:00 - 22:00: Dj Satoshi Yamamura (Okonkole Y Trompa)
22:30 - 03:00: Dj Nori (Posivision, Snork Enterprises)
Artwork : Teruyuki Kurihara
On January the 17th we will dive into the depths of Japanese culture with Nabemono, Kombucha and Sake. During this evening talented DJ’s from Japan will fill the space with their electronic soundwaves.
Nabemono, also known as ‘Nabe’, is a traditional Japanese dish that is served during the winter season. The ‘Nabe’ is being enjoyed in the company of others during the cold days of the year. Nicolas Adam from The Buch Brothers, will prepare the mayor part of the home-made dish for you under the guidance of the Japan Crew. You, as our honored guest, are in charge of finishing the dish by executing the last cooking phase that takes place on a table stove in a traditional nabe bowl.
Asides from the ‘Nabe’ you are offered several tastes of kombucha and a range of high-quality sake from warm, cold to almost sweet. These drinks will keep you energized and warm and will pair smoothly with the ‘Nabe.’
When evening turns into the night we will slowly move from the dining experience to a complete focus on what the intriguing DJ’s from Japan have to offer us!
We will have limited spots available this evening so we advise all of you are interested to make a reservation.
31st December 2018
Na het succes van Oud & Gloednieuw (2016) en Oud & Nieuw-Nieuw (2017) is het alweer tijd voor de derde editie en gaan we er weer voor met Oud & Op Naar Nieuw! Verwacht
net als vorige jaren een doldwaze avond met heerlijk diner, de oliebollenloterij, muziek & feest in de bootjes en het Café!
Wij beginnen deze laatste avond van het jaar met een groots diner. Onze chefs zijn helemaal geïnspireerd geraakt en koken het meest heerlijke drie gangen diner voor jullie. Als de gangen titels krijgen dan weet je dat het goed zit. Bij iedere gang hebben zij een aparte Kombucha van Buch Brothers Kombucha geselecteerd die bij het diner is inbegrepen, en voor dit smakelijke extravaganza gaan we even goed zitten met z'n allen! Voor diegenen met hun eigen dinerplannen maar toch de danspasjes al in de benen hebben we ook een los kaartje voor alleen het feestje.
Over The Bridge (vooraf):
Gegrilde pruikzwam, ingemaakt ei, huisgemaakte ravioli, bouillon van miso, tarwekiembrood
The Day We Almost Served Goose (hoofd):
Spelt risotto in geglazuurde koolblad, groentenjus,
gekarameliseerde andijvie, gegrilde seizoensgroente
Dacquoise, mousseline praline, zoete paneer, geconfijte aubergine.
Artwork by: Vincent Trouillard
Kaagman & Kortekaas
Sunday I've been supporting 010/020 diners with the Darjeeling FTGFOP1 black first flush. The kombucha was paired with the great desert of Lydia Carrera from Aloha.
Great combination on how to finish a menu with a different dept than wine.
Thank you so much for the experience and good luck for New York!
Special thanks to Guus Thijssen & Maureen de Jong for inviting my product!
1st of september:
Icarus festival at the Ceuvel!
Time to bring the Impressions & Grand Cru out on a Kombucha bar!
Sunday 12 August 2018
Welcome to Skate café for the closing party. Kombucha cocktails, new flavours, oysters and foto exhibition are on the program!
Behind the camera & on the editing: Maud Schijven.
Skaters: Turi, Melle, Moos, Derk, all part of the staff of Skate Café.
Purpose: how to bring together everyone skills, to make projects, grow together and be part of our environement.
Inspiration Larry Clark
Sunday 29 jully 2018
Welcome to the first edition of the Koning Session!
The Buch Brothers Kombucha & Black Gold team up to give you an experimental sunday infused with coffee, taste like kombucha & served with groovy tunes!
Special guest for the closing of the first session, Zeger de Vos!
Come to try fine coffee, to discover and taste a locally produced kombucha and celebrate sunday with us with some great tunes!
About the closing we will host Zeger de Vos who is a composer and sound artist from Amsterdam, the Netherlands. Combining laptop, modular synthesizer, field recordings and controllers, he creates sublime virtual universes of entangled sonic entities. He grips the audience by immersing them into sonic plains of otherworldly colours and textures, resulting in a sometimes meditative, but more often deeply contemplative experience. His latest work 'Expired Sceneries' is digitally published by Seattle Dott Records.
Currently he is working on his next album and at Black Gold he will give us a glimpse into this new work.
Location: Black Gold
Fry. 1st of June 2018
Collaborative event with Black Gold, Butcher's Tears, Radical Cut Up, Sandberg Black Union Student.
Location Butcher's Tears Backyard.
Cocktail: "Spitfire" made with Lapsang Souchong Kombucha, coffee, jennever...
Paul Funk That
Felix and friend Radical Cut Up
4 Febuary 2018
Workshop at the Ceuvel: Back to the source of kombucha, what kombucha is, what kombucha should taste, we have now our definition of kombucha, it's first of all about tea, how to make it? Ritual is the key, we will be giving a tasting combine to a workshop at the Ceuvel Sunday. See you there!
31 December 2017
To celebrate the new year's evening we open a kombucha cocktail lounge on the Metabolic Lab at the Ceuvel with 2 new cocktails focused on local liquors (Damrak gin, Jutter, Zuidam Oude Jenever) and introduce the Lapsang Souchong cocktail paired with flat oysters !
20 December 2017
Organisation of the Christmas dinner for the Student of Sandbarg Instituut, cooking local and seasonnal while pairing the Earl Grey Kombucha with a new dessert creation. Kombucha cocktail party with 4 new cocktails involving cachaça, absinthe, tonka bean, grapefruits...
1 December 2017
An evening dedicated to tastes & tunes. Come join us for your Friday drinks!
Kombucha cocktails by Marc Goossens
Bar bites by Domenico Frascino Offbeat, no beat and beaty tunes by Accuraat & DJ Pastilha
14 December 2017
Frame Work Factory
Lecture on Inclusive architecture, architecture as a growing development, which gives instead of takes from it’s surrounding. It is sowed, takes root and during it’s growth enriches it’s environment in a symbiotic relation . When matured, it spreads it’s seeds to different places so new developments can take root.
12 October 2017
What is this ‘economy’, which we are we part of? How does it work, what kinds of things does it create, and what does it destroy? And: can we shape it? Can we design it? Or is the economy a force of nature, beyond our control? Joris Tieleman, co-founder of the student movement Rethinking Economics, will discuss these questions in a night of debate and idea exchange.
20 October 2017
Even better than Liquidlab#1 focus on the tea.
6 October 2017
Opening of the bar at the Brewery with 3 new Kombucha Cocktails.
Exhibition of works from: Abigail Mc Phee, Cuppens & Guerrero.
Music: Dj Down the rabbit hole.
4 October 2017
Sandberg Instituut opening: time to cook and organise an event from the breakfast to the 3 course menu for the dinner and serve Kombucha the all day paired with all kind of dishes inspired by the season and local products. Kombucha cocktail night to digest the day with on the line up to spin awesome tunes the legendary Femke!
6 Jully 2017
Radio broadcast on Jajajaneeneenee, at 15H with Arbeit, Rick Nelson of Oedipus Brewing, the Buch Brothers, Nico Stephou of Halcyon Veil and Eduardo Léon.
Organisation: Gerrit Rietveld Academie
Location of the show: Amsterdam
Host: Femke Dekker
Sound engineering : Valentin Noiret
8 June 2017
The Buch Brothers Kombucha are throwing a party! Buch Session Vol 1. We will take over Skatecafe and provide you with a feast of Kombucha Cocktails, 2 awesome bands and a way to fancy 3-Course menu.
Orange Maplewood & Yasmine are going to play covers and jam during the dinner. When the dessert is consumed ,we will kick away the tables to give a stage to Orange maplewood & Yasmine to play their own live sets.
Promo video: Nichi
Artwork: Hugo zorro
Production: Buch Brothers Kombucha & Casper van der Lans Camera/Edit: Jilles van Kleef
Audio Engineering: Domenico Mangione & Casper van der Lans Audio Mixing: Casper van der Lans & Jordy Sanger
Audio Mastering: Denis Wouters
Production: Buch Brothers Kombucha & Casper van der Lans Camera/Edit: Jilles van Kleef
Audio Engineering: Domenico Mangione & Casper van der Lans Audio Mixing: Jim Geurts
Audio Mastering: Denis Wouters
1 March 2017
Dirty Art Department event at Sandberg Instituut: concert, exhibitions, perfomances, and of course first kombucha cocktail party with our freshly build bar!
26 March 2017
The Buch Brothers Kombucha at the Melkweg partners of the Otemba Sushi Session with a custom cocktail based on sake & Jasmine Kombucha.
Line up : Kez YM (official) 4lux/yore, Tako (Red Light Radio/NL), Orpheu the Wizard (Red Light Radio/NL), Norihiko Kawai (Posivision/JP).
2 Febuary 2017
Opening day of Sandberg Instituut where we brew our drink, so we are also open for tasting and celebrate this partnership!
24 Febuary 2017
Kombucha tasting & instalation celebration at Café de Ceuvel.
15 December 2016
De Groene Reis door de Stad #3 Expeditie de Ceuvel.
We are invited to participate to the 3rd edition of this mobile event to present our vision of the kombucha and share how this fermented drink can be a real sustainable product from a production perspective while revealing tea flavours.
29 october 2016
Third event for The Buch Brothers team at the Kuuroord at the Ceuvel, specificities of this time : a new flavor the "pear and nettle" limited edition, a dedicated cocktail for this one and some pastry to go with the drinks.
(Walnut financier, nettle spice, home-made meidoorn jam.
2 october 2016
Second event for The Buch Brothers at Distelweg to present our raw kombucha "Jasmine K" this time also serve as a cocktail.
We worked on four alcool base, infusions, and the kombucha to finish the drink.
The "Bloody Fizness" came spontaniously to be the seasonal cocktail & our interpretation of the gin tonic made of kombucha, blood orange and gin.
25 september 2016
First event for The Buch Brothers in the garden of "Mijn Stads Tuin" in west. They grow amazing veggies, fruits, flowers all in organic and invite us to present our first stable and pretty well balance "Jasmine K.". First time our product goes out with us to talk about fermentation and taste on a garden.
To be continued !