Reykjavík Grapevine


Reykjavík Grapevine - 06.01.2017, Síða 21

Reykjavík Grapevine - 06.01.2017, Síða 21
21The Reykjavík Grapevine Issue 01 — 2017 WHY BIOGEN WON Hindsight is twenty-twenty, they say, but foresight is less than perfect. Every once in awhile comes someone with that special gaze—those who aren’t looking back, but are looking at what’s to come, whether they know it or not. “Biogen is a huge pioneer in Iceland,” one panellist said. “In breakbeat, in drum and bass, just electronic music in general.” Earlier this year a Karolina Fund was created by friends and fam- ily to release a set of his tracks on CD and vinyl. “He has a whole fam- ily around him,” another panellist noted, regarding the Karolina cam- paign. “He created music but he also created a scene for that music to be proliferated.” That’s why Biogen gets our “Artist to Remember” award: for seeing something that wasn’t yet there. traditional drum patterns. In- stead Biogen offered his listeners fragmented shreddings, constant irritations, glitches, imbalance— and enough creative ideas to sup- ply a whole battalion of electronic musicians. You’d rarely hear his music on the radio or in the clubs. But things change—recently his tracks were featured on a Fabric mix by the Russian superstar DJ Nina Kraviz, and he featured on a vinyl earlier this year with Aphex Twin, on Trip Records. That’s just the tip of the iceberg, as much more of Biogen’s work will see the light of day in 2017. His musical creations weren’t made to serve the past or the present, but the future. His works were full of contrast. Occasionally it was soft and mel- low—like a cloud in trousers. The listener would be aware after minutes of listening that they’d hardly taken a breath. Biogen would call it “sofatrance.” Other times the music was harsh and uncompromising. There would be uncomfortable, irrational beats and glitches. It was “weirdcore”— a vast uncharted territory. Some might be tempted to connect the contrast and sometimes contra- dictions in his music to his hard, long battle with manic-depressive disorder. The disparity in his mu- sic was its strength. The listener could never know what to expect. Each release and every concert of- fered something different. Many young musicians owe a lot to Biogen. In 1995 he was among the founding members of Thule Records, a breeding ground for many of today’s most notorious electronic artists. Around 2007 he was one of the leading forces in the Weirdcore movement, a group of artists focusing on the uncon- ventional sides of electronic mu- sic. He’d encourage young artists to release their music into the cos- mos. There would always be words of support. Artists were encour- aged to make mistakes and learn from them—and that wouldn’t be done while sitting in a basement. Many electronic musicians have memories of their first concert, standing behind their laptops or shyly hiding behind a bundle of cables, watching a tall and com- forting figure hovering above ev- eryone else in the crowd. That was him, and it happened rarely that he wasn’t there. He was a friend and a mentor to many of those who are now the leading members of the Icelan- dic music scene. The scene itself owes him for his hard work and creativity. Earlier this year his friends and family, with the help of hundreds of backers on the Karolina Fund website, released a double-CD compilation and a 12” vinyl with some of the works done shortly before his final departure. That wasn’t released as some sort of closure—but as a beginning. The Reykjavík Grapevine Issue 01 — 2017 21 A U N I Q U E T H E A T R E E X P E R I E N C E I N E N G L I S H HARPA CONCERT HALL / T ICKETS ON SALE NOW AT ICELANDICSAGAS.COM AND HARPA.IS MIDASALA@HARPA.IS / +354 528 5050 T H E G R E AT E S T H I T S I N 7 5 M I N U T E S RESTAURANT- BAR 7.990 kr. Vesturgata 3B | 101 Reykjavík | Tel: 551 2344 | www.tapas.is Taste the best of Iceland ... ... in one amazing meal ICELANDIC GOURMET FEAST Starts with a shot of the infamous Icelandic spirit Brennívín Followed by 7 delicious tapas • Smoked puffin with blueberry “brennivín” sauce • Icelandic Arctic Charr with peppers-salsa • Lobster tails baked in garlic • Pan-fried line caught blue ling with lobster-sauce • Grilled Icelandic lamb Samfaina • Minke Whale with cranberry-sauce And for dessert • White chocolate "Skyr" mousse with passion fruit coulis late night dining Our kitchen is open until 23:30 on weekdays and 01:00 on weekends

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