Talking fermentation with Do Bongers

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 using surplus vegetables. We discuss her switch and how her brewing knowledge will enrich her food. Useful LinksJeverhttps://www.jever.de/Basic Theory Fermentshttps://www.instagram.com/basictheoryferments/Oersoephttps://www.oersoepbrouwerij.nl/Nevelhttps://nevel.org/Fiercehttps://www.fiercebeer.com/Bierkoninghttps://www.bierkoning.nl/Crafty Picklehttps://www.thecraftypickle.co.uk/Basic Theory Ferments Crowd Fundinghttps://crowdaboutnow.nl/campagnes/1545?fbclid=IwAR1ySw4XzIuX3BcE15AgZT87YL7i4FGKpsdVLh5PNO3Xd6sIa_PrPzdllFYNewbarnshttps://www.newbarnsbrewery.com/aboutVault City brewinghttps://www.vaultcity.co.uk/Wild Beerwildbeerco.comTapestryhttps://www.tapestrybrewery.com/Pastorehttp://www.pastorebrewing.com/ Hosted on Acast. See acast.com/privacy for more information.