Ebb & Flow Keg is the exclusive beverage partner of the off plate culinary collective. off plate consists of the Ebb & Flow Keg team and product designer, Tanita Klein.
Check out off plate's Instagram and website for upcoming plans.
Zero Waste Berlin Festival is the first event of the city bringing together zero waste, sustainability and circular economy solutions. Zero Waste Berlin Festival provides a space for citizens, impact entrepreneurs and key players to create transformative changes in their everyday life and business.
Ebb & Flow Keg will be the minimal waste wine partner for the event and share their story on one of the afternoons.
Ebb & Flow Keg is the exclusive beverage partner of the off plate culinary collective. off plate consists of the Ebb & Flow Keg team and product designer, Tanita Klein.
Check out off plate's Instagram and website for upcoming plans.
Zero Waste Berlin Festival is the first event of the city bringing together zero waste, sustainability and circular economy solutions. Zero Waste Berlin Festival provides a space for citizens, impact entrepreneurs and key players to create transformative changes in their everyday life and business.
Ebb & Flow Keg will be the minimal waste wine partner for the event and share their story on one of the afternoons.
MvM is a HfG Offenbach student-led initiative reimagining the role of a cafeteria and its limitless potential to teach, learn, experiment and apply - a redesigned space for innovation. Can it be used for more than just a place to grab a quick bite and instead be transformed into a place to meet, work, learn and experiment? These are a few of the questions that have developed into a three-discussion series.
On 30 June, off plate and MvM came together to showcase the prospect of a cafeteria functioning as an interdisciplinary workspace for art, food and design with Anton de Bruyn cooking on off plate’s kitchen and Ebb & Flow Keg providing drinks.
Photograph: Marie Haefner
ebb & flow keg made their Frankfurt debut with one tap at Pop & Pour pop-up shop that offered specialty coffee and natural wines. A biodynamic wine, Gönnheimer Riesling, from Weingut Eymann, Palatinate (Pfalz) was available on tap for takeaway, BYOB and by-the-glass enjoyment. This is the first stationary tap installation for ebb & flow at a set location.
off plate won the Urban Food & Design open call, an opportunity offered by the Vienna Design Week and the Vienna Business Agency. The team had a space in the inner courtyard of the Vienna Design Week’s headquarters in the 12th District, Meidling. The collective interpreted and realized their urban food and design concept as a modular kitchen and bar. Over the duration of the design week, the space served as a kitchen space for local chefs to prepare lunch for guests, a processing and transformation space for local ingredients, an outdoor, Corona-friendly lunch spot
and most importantly as a point of interface and exchange between a food system players, such as organic farmers, wine producers, the food policy council and food sharers.
For this event, two biodynamic wines were sourced from Weingut Weninger that produces wine in two locations, Burgenland, Austria and just across the border in Balf, Hungary. A light, earthy Pinot Noir and full-bodied Pinot Blanc were offered on tap to visitors.
The ebb & flow keg team was invited to present their concept in a discussion round at the Ecovin Young-Winemaker Conference 2020. Ecovin is a German organization consisting of 245 organic wineries that manage ca. 2.600 hectares.
The discussion topic concentrated mainly on the reusable and practical benefits of kegs and how to apply our approach in gastronomy and catering.
Click here to find out more.
The team worked again with Hochschule Geisenheim’s Student Government Association (ASTA) to offer wine on tap at the winter semester bachelor party, theme: Bachelove. This was the first time wine was offered on tap at one of the wine university’s semester-end celebrations.
Two organic wines, blanc de noir (Pinot Noir) and “Junge Reben” Riesling, were on tap from VDP producer Weingut Hamm, Oestrich-Winkel, Rheingau.
"The Future of Food" was hosted by the Hochschule für Gestaltung (HfG), Offenbach and ebb & flow keg team members, Deandra Anderson and Philipp Neveling, were invited to discuss the future of food in 2050. Other guest speakers included Ricky Saward (Michelin Star Restaurant Seven Swans, Frankfurt) and Ilka Schön (Permakultur Braumannswiesen, Bad Homburg).
The moderator was Prof. Sebastian Oschatz from the Hfg. The team provided wine on tap from VDP producer Weingut Hamm, Oestrich-Winkel, Rheingau.
Click here to find out more.
The off plate collective consists of product designer Tanita Klein and the ebb & flow keg team, Philipp, Markella and Deandra. off plate aims to create an urban platform for a more social and sustainable food system by utilizing temporary events and design as a tool to create a space for shaping the future of food and drink.
The first event took place in Cologne during the 2020 International Möbel Messe (imm).
On three different evenings, guests were invited to enjoy regional and seasonal dinners, prepared by local chefs, and paired with three organic wines on tap from VDP producer Weingut Hamm, Oestrich-Winkel, Rheingau. Blanc de noir (Pinot Noir), Riesling orange wine and “Junge Reben” Riesling were available to drink with the courses.
In cooperation with Hochschule Geisenheim’s Student Government Association (ASTA), the team successfully tapped wine for over 300 guests at the first “Fass” event of Fall Semester 2019, which is a weekly outdoor gathering for students, staff and locals.
Our partner winery for the event was biodynamic producer Weingut Eymann, from the Palatinate (Pfalz). Two white wines were offered on tap, Gönnheimer Riesling and Pinot Blanc.
MvM is a HfG Offenbach student-led initiative reimagining the role of a cafeteria and its limitless potential to teach, learn, experiment and apply - a redesigned space for innovation. Can it be used for more than just a place to grab a quick bite and instead be transformed into a place to meet, work, learn and experiment? These are a few of the questions that have developed into a three-discussion series.
On 30 June, off plate and MvM came together to showcase the prospect of a cafeteria functioning as an interdisciplinary workspace for art, food and design with Anton de Bruyn cooking on off plate’s kitchen and Ebb & Flow Keg providing drinks.
Photograph: Marie Haefner
Ebb & Flow Keg made their Frankfurt debut with one tap at Pop & Pour pop-up shop that offered specialty coffee and natural wines. A biodynamic wine, Gönnheimer Riesling, from Weingut Eymann, Palatinate (Pfalz) was available on tap for takeaway, BYOB and by-the-glass enjoyment. This is the first stationary tap installation for ebb & flow at a set location.
off plate won the Urban Food & Design open call, an opportunity offered by the Vienna Design Week and the Vienna Business Agency. The team had a space in the inner courtyard of the Vienna Design Week’s headquarters in the 12th District, Meidling. The collective interpreted and realized their urban food and design concept as a modular kitchen and bar. Over the duration of the design week, the space served as a kitchen space for local chefs to prepare lunch for guests, a processing and transformation space for local ingredients, an outdoor, Corona-friendly lunch spot
and most importantly as a point of interface and exchange between a food system players, such as organic farmers, wine producers, the food policy council and food sharers.
For this event, two biodynamic wines were sourced from Weingut Weninger that produces wine in two locations, Burgenland, Austria and just across the border in Balf, Hungary. A light, earthy Pinot Noir and full-bodied Pinot Blanc were offered on tap to visitors.
The ebb & flow keg team was invited to present their concept in a discussion round at the Ecovin Young Winemaker Conference 2020. Ecovin is a German organization consisting of 245 organic wineries that manage ca. 2.600 hectares.
The discussion topic concentrated mainly on the reusable and practical benefits of kegs and how to apply our approach in gastronomy and catering.
Click here to find out more.
The team worked again with Hochschule Geisenheim’s Student Government Association (ASTA) to offer wine on tap at the winter semester bachelor party, theme: Bachelove. This was the first time wine was offered on tap at one of the wine university’s semester-end celebrations.
Two organic wines, blanc de noir (Pinot Noir) and “Junge Reben” Riesling, were on tap from VDP producer Weingut Hamm, Oestrich-Winkel, Rheingau.
The off plate collective consists of product designer Tanita Klein and the ebb & flow keg team, Philipp, Markella and Deandra. off plate aims to create an urban platform for a more social and sustainable food system by utilizing temporary events and design as a tool to create a space for shaping the future of food and drink.
The first event took place in Cologne during the 2020 International Möbel Messe (imm).
On three different evenings, guests were invited to enjoy regional and seasonal dinners, prepared by local chefs, and paired with three organic wines on tap from VDP producer Weingut Hamm, Oestrich-Winkel, Rheingau. Blanc de noir (Pinot Noir), Riesling orange wine and “Junge Reben” Riesling were available to drink with the courses.
