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ISSUE 15 | WINTER 2013/14 STILL COMPLETELY FREE! 北京亿邦联合广告 中国连锁经营协会会员 中国商标注册证:1789570 固定形式印刷品广告登记证号: 京工商印广登字 20120017号 DM

A touch of



HOPS is the only publication in China dedicated exclusively to beer culture. We strive to provide in-depth and accurate coverage of the evolving beer market, including venues and events, the professional market place and the science of beer brewing. Delving into the culinary arts through beer pairing and innovative recipes, we hope to expand our readers’ understanding of beer. We will also strive to broaden our readers’ knowledge of the history, science and culture surrounding beer, both in China and abroad. MANAGING EDITOR


Kathryn Grant

Luke Kelly


Richard Ammerman Devin Busam Alan David Luc De Raedamaker Kathryn Grant Yin Hai Marion Jocelyn Michele Joseph Heather Laducer Emily Lindsay Mike Sherretz Michelle Wang Chase Williams

PHOTOGRAPHY Bart Van der Perre David Wang


Suite 720, KIBS,928 Xikang Road, Jing An District, Shanghai 021-32270086-208 GENERAL ADVERTISING

ISSUE #15 21


A Touch of Belgium Mr. & Mrs. Beer


10 Bottling Microbrew in China


Guest Chef: Kenneth Brumm 2 | WINTER 2013/14 | HOPS


Homebrew Recipe

WINTER 2013/14 Issue #15


Contents BREW OF THE SEASON 6 Delerium Christmas AROUND TOWN SHANGHAI 8 Mr. and Mrs. Beer 8 The Beer Shelf 9 Drunk Uncle BEIJING 10 Bottling Microbrew in China 12 Homebrew Festival SPOTLIGHT INTERVIEWS 14 Köstritzer CEO Andreas Reimer 16 Yakima Hops Chief Percy Lam 18 Brooklyn Beer’s Garrett Oliver

Hong Kong Beer-Run


COVER STORY 21  A Touch of Belgium CUISINE 28 Guest Chef: Kenneth Brumm 30 Cooking with Beer on the Prowl

Beer Connection Japan & Oregon

BREWING 32 Quarterly Homebrew Recipe 34 Brew Tales 36 American Brewers Association


TRAVEL 38 Hong Kong Beer-Run


More Great offers in coupon form... don’t miss out! (now including Beijing)

42 The Great Beer Connection: Japan and Oregon 44 Beer Reviews: New Arrivals 49 FREE BEER! HOPS Coupons 51  Crossword 52 Shanghai beer guide 54 Beijing beer guide HOPS | WINTER 2013/14 | 3

Winter Long ago seems the days when the summer heat was so stifling that we longed for the days of cool winter. Although this opinion may have changed with the first bitter cold winds, winter brings its own graces that happily go hand in hand with the series of celebrations from Christmas all the way to Chinese New Year. Although not the most famous season for beerrelated delights, traditional brewing has its roots in the cold months, when ingredients tended to not spoil and a hearty ale was sure to get one through the cold, working day. This practice of special “Christmas Brews” was so popular that many breweries still adhere to the ancient tradition, today. HOPS has lovingly chosen Delirium Christmas as our Brew of the Season, as Belgian classics rarely disappoint. Diving deeper into the wonderful world of Belgian delights, we are honored to have Luc De Raedamaker, a well renowned Belgian beer sommelier, write on the timelessness of Belgian beer and its rich complexity. Along with European beer persuasion, HOPS also had the privilege to interview one of the most renowned American brewmasters- Garrett Oliver of Brooklyn Brewery. Whichever beer persuasion you are more partial to, our winter issue of HOPS will be sure to hit the spot in some way or another. So, find a warm bar and order a pint of the season’s finest as you enjoy another season of HOPS.


Delirium Christmas

To a beer lover, the changing of seasons signifies an opportunity to drink beers particular and unique to the weather which follows. Whether these seasonal brews have historic roots or are modern creations, we revel in the chance to constantly introduce our palates to new flavors and old favorites. Chase Williams From the Russian Imperial Stouts of the past to the broadly defined Winter Ales and Warmers of today, winter is generalized as a season of strong and dark beers full of spice and “winter” flavors. Symbols and mainstays of the holidays which fall within the season, cinnamon, nutmeg, clove, and coriander, are popular spices incorporated and evident in winter brews as well as chocolate, caramel, and vanilla. This winter’s Hops Magazine brew of the season is Delirium Christmas, a Belgian Strong Dark Ale brewed by Brouwerij Huyghe in Belgium. Coming from a brewery better known for its award winning and tongue-in-cheek named Delirium Tremens, Delirium Christmas is a winter seasonal offering adorned by the same famous pink elephants…except in red Santa hats. First looking at the bottle painted to resemble cologne ceramics, it is obvious that Delirium Christmas, also called and labeled Delirium Noel, is not your average beer. Poured into a tulip glass, Delirium Christmas is a deep amber color with a thick creamy tan head. As the head begins to dissipate, the foam settles over the surface of the beer leaving behind minimal lacing. Already wafting up from the beer is a distinct smell of alcohol, not surprising with its 10%abv, and a closer smell sends out all the hints of spice, cloves, banana, sweet malts, and Belgian yeast. Sipping the beer brings clearer to the senses the spices, alcohol, and sweet malty profile detected

Brewed with 7 different herbs and very lightly hopped, this is a very complex and well-balanced beer 6 | WINTER 2013/14 | HOPS

before. Brewed with 7 different herbs and very lightly hopped, this is a very complex beer with hints of caramel, raisin, and apple countering the high alcohol for a well-balanced beer. Mouthfeel is medium bodied and surprisingly smooth and the beer is not overly carbonated. Belgian Strong Dark Ales come in a few different varieties; some of the Trappist and Abbey versions are typically much drier, whereas more modern creations and examples from the New World tend to be sweeter. Overall, Delirium Christmas is definitely on the sweeter side but well-balanced enough to where it is not overpowering and is an excellent representation of its style. With brewing origins dating back to 1654, the site of the present Brouwerij Huyghe in the Belgian city of Melle was bought by Leon Huyghe in 1906. First named by him Brouwerij-Mouterij den Appel, the brewery has endured many changes in the last century. From the seizure and melting of its copper brew kettles by occupying forces during World War 1, and constant expansions and restorations, the brewery has gone through rough times as well as promising ones. Once known for its lagers and with offerings limited to the local area, the 70’s saw a decline in sales followed by a 1985 radical reform and restructuring of the brewery which led to increased investment, export, and the brewing of ales. With a brewing capacity of only 13,500 hectoliters in 1985, it wasn’t until 1989 and the brewing of Delirium Tremens and La Guillotine that Brouwerij Huyghe gained international attention. Delirium Tremens, meaning “trembling madness” in Latin, is a psychotic condition due to alcohol withdrawal often characterized by trembling and hallucinations. Pink elephants, although not actually one of the most common animals seen in DT hallucinations, has cemented itself as an icon for the withdrawal thanks in large part to writings by Jack London and popular culture references such as in the 1941 movie, Dumbo.

Now with a brewing capacity of 350,000 hectoliters, anchored by their Delirium series, Brouwerij Huyghe exports their beers across more than 45 countries and 5 continents. With a very short history of brewing their commercial beers, Brouwerij Huyghe does an excellent job creating new products representative of traditional styles inherent to their heritage and region. Now in its 4th generation of family ownership, Brouwerij Huyghe and CEO Alain De Laet continue to create and invent, building a lasting legacy for future generations to follow. Known for ceramic painted bottles and unique artwork, Delirium beers, and the original Delirium Tremens, had its label designed by a student working in the brewery during the summer of 1989 in exchange for a couple cases of beer. With Alfred Hitchcock’s birds bordering the top of every bottle in the four-beer Delirium series, Delirium Christmas also comes in 6 different labels. As the temperature dips this winter during longer nights and shorter days, keep an eye out for the pink elephant and a bottle of Delirium Christmas. Full of flavors and aromas fitting to the season, add this brew to your rotation of winter seasonals and allow this modern incarnation of an ancient style to warm you from the inside

Where can I get a glass? SHANGHAI


De Refter: 181 Jinxian Lu, near Maoming Lu

Beer All: Building 17, Jianwai SOHO west area, 39 East Third Ring Road, Dongcheng district Beer Mania: 16 Sanlitun Nanjie, Chaoyang district

HOPS | WINTER 2013/14 | 7


SHANGHAI MR. AND MRS. BEER TAKE OVER HOWARD JOHNSON Marion Jocelyn To those of us who are familiar with the popular American chain, Howard Johnson, it might come as a surprise that this standard hotel in Shanghai hosts an exceptional collection of rare beer. Howard Johnson’s new Mr & Mrs Beer No.1155 West Yanan road,1st floor Howard Johnson Hotel ‫‏‬延安西路1155号绿地豪生酒店1楼‫‏‬

bar, lovingly titled Mr. and Mrs. Beer, is located in the hotel lobby and is stacked from top to bottom with imports ranging from North America to Europe. Beer geeks will appreciate special finds, such as Brew Dog’s full collection and just about any Belgian beer imported into China. Although the pricing is a sure reflection of the “museum-like” vibe of the bar, it is worth it to meander into this beer cave for a look-see at this fine collection.


or those of us who adore Belgian beer, another welcomed shop has opened its doors in Shanghai, appropriately called, “The Beer Shelf”.


Michele Joseph


This tiny, yet cozy bottle and draft beer shop on Danshui Lu offers over 200 different bottles of Belgian craft beer, including 5 Trappists, Lindemans, Delirium, St-Feuillien, Hoegaarden, Chimay, and St. Martin. One is sure to find whichever type of Belgian beer one could possibly want at The Beer Shelf. What’s more, in order to spread the taste and culture of draft beer, The Beer shelf offers delivery service and customers can get 20% using this service. Take a break from the cold this winter and duck into “Little Belgium” with a pint and good friends. The reasonable prices and comfortable, intimate seating make this spot a welcome addition to the growing craft beer scene in Shanghai. The Beer Shelf • Opening times: 2pm-2am 232, Danshui Road, Huangpu District, Shanhai; located in the waterfront business circle; An oasis of serenity amid chaos 上海市黄浦区淡水路232号 • Tel: 021-63391962

Drunk Uncle • 4pm-2am daily 静安区昌化路46号,近武定路 46 Changhua Lu, near Wuding Lu, Jingan district


Heather Laducer


runk Uncle is a warm sweater on a cold November night that breathes of smoky cigar, pine and malts. The Changhua location is near a futuristic coffee shop, a nightclub, boutiques and restaurants – making it a perfect spot for a neighborhood watering hole. I arrived on a Tuesday evening expecting to find a dingy bar with crass drunks and a bad beer selection and, Heather Laducer based on the name, I anticipated finding a local lush making a scene of debauchery. Upon entering however, I was smacked in the face by a stylish décor of beautiful wood accentuated by an immaculately organized beer wall exhibiting a selection of imported beers. There is a spatter of awards from a band and a couple guitars that lead you to believe that some evenings end in a jam by the minds behind the bars conception or perhaps local musicians. This gives Drunk Uncle a surprisingly low-key rock appeal. A well-chosen music selection permeated the air giving just enough sound to feel comfortable chatting with friends yet not feel your voice straining to be heard. The atmosphere makes for an easy evening nestled at a table with friends. The crowd was mostly locals, which leads one to assume that quality beers are earning more importance in the Chinese community. One can hope that imported beer will become more and more prevalent and with luck the prices will become more affordable. That said, Drunk Uncle offers prices comparable to other bars of the same beer quality focus, such as De Refter. Most beers range in the 50rmb – 70rmb price range. The menu is an interesting touch because it attractively lines the walls of the bar. The food and beer selections are stylishly written on chalkboards. The beers are organized well and by countries such as, Germany, The Netherlands, Italy and Belgium, making it easy to search out your favorite names. A creature of habit, I prefer to have an actual menu in lieu of getting up and walking around to see all the things on offer. Additionally, some of the beers were written twice on the boards in different locations, but not all, which made it a bit confusing. The Happy Hour and brews on tap are based on seasonal offers. As new beers become available for customers they can be drank as reasonable prices. While I was in the bar a beer from the Netherlands was on Happy Hour, Bavaria 8.6 Special Blond. A slight confusion was had as the name of the beer leads one to believe that you would be drinking an 8.6% alcohol content, however, the abv is actually 7.9%.

Happy Hour was also slightly confusing as the times were not listed and when I left the bar closer to midnight, my bill showed I paid Happy Hour prices all night. Bavaria 8.6 Special Blond is a lager beer that pours a clear golden color slightly darker than the majority of lagers on the market and loses head quickly. The alcohol content is noticeable but not overpowering. The body is light yet filling and it’s hard to define whether the beer should be described as slightly hoppy or slightly sweet. Bavaria brewery is the second largest brew house in the Netherlands but mass production doesn’t mean low quality. It’s easily an everyday beer for a connoisseur who enjoys high alcohol content, such as myself, yet it’s not refined enough to show off to your craft beer loving friends. I appreciate the beer and the price of just 25rmb, however I wanted to see more Happy Hour beers on offer to sample. The food menu, while small, is meat heavy with seemingly hearty dishes. As a non-carnivorous being I wasn’t too keen on the options but the service was top notch and friendly. They even offered to make me a vegetarian meal after I had asked about the “meat-free options”. I politely declined the offer but it was a big plus that they were willing to cater to meet their customers needs so effortlessly. I settled on a plate of fries and nibbled on my fair share of the complimentary peanuts. Overall, their intention was to create a cozy place for people to make friends, relax and feel comfortable and I feel like they have definitely achieved this with Drunk Uncle. Bar Manager, Kappa noted, “We still have a long way to go before achieving our goal and as the old saying goes ‘Long as the way is, I will keep on searching above and below’.” At this time they have no plans to franchise as they focus on exceeding the expectations of their clientele with their Changhua location. Expect to find beers such as, La Trappe, Samuel Smith, Murphy’s, Weihenstephan and other beers along that level. one can be assured that pleasure will be had

HOPS | WINTER 2013/14 | 9


BEIJING BOTTLING MICROBREW IN CHINA A Chat With Chandler Jurinka of Slow Boat Brewery

Kathryn Grant


inding quality beer in China is no longer a daunting task- imports and microbreweries have changed Beijing and Shanghai into cities where enjoying craft beer is only as difficult as finding a good bar. Just as the craft beer movement in China picked up speed (and is still running) about five years ago, there has been a noticeable part of the “revolution” that has been lacking. That is the bottling of microbrew. Westerners mostly take this process for granted – enjoying one’s favorite microbrew can normally be enjoyed on tap at the bar, or just as easily enjoyed at home in a bottle. At the time of this article being published (January 2014), there are just three microbreweries in China that have completed this daunting task. The first was the famous Master Gao of Nanjing. His Baby IPA was the first craft beer in China to be bottled, and has seen great success in the community. Master Gao’s bottles can now be found in Nanjing and Beijing. This was then followed by Panding Hao of Panda Brewery and Slow Boat Brewery in Beijing. Recently, Hops sat down with Slow Boat Brewery owner, Chandler Jurinka to discuss the process of bottling craft beer and what it means for China. Bottling craft beer in China is quite a process. What made you decide to go in that direction and do you think it has been worth the effort in the end? To be fair, bottling beer in China is not impossible. What we found difficult was bottling beer in China according to our standards. We were simply unwilling to compromise on raw materials, pasteurization, and refrigeration, to name a few, so we starting looking elsewhere. We work hard and take pride in our products. What we offer is not only the best product available but also something that I would happily purchase even if it weren’t a Slow Boat beer. To Daniel (Slow Boat brewmaster) and me, that makes it worth the effort. What are the steps involved in bottling beer as a microbrewery in China? Build your brewery, get licensed then begin bottling. While that sounds easy the difficulty starts where the definition of brewery begins. The concept of “micro-brewing” is not

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new in China. When I came to China the first time there were thousands of breweries located in small cities around China. Almost all put out one type of beer: Lager. Current brewing regulations were established back then and haven’t changed much since. Today what we call a microbrewery weighs in at 2500 hL and is nano in size compared to the small-sized 10,000 hL provincial breweries of the recent past and is miniscule relative to today’s 20-50,000,000 hL breweries like TsingTao and Snow. China’s current definition of a brewery hasn’t changed much which makes building a microbrewery (read, nano brewery) extremely difficult. For one, the capital necessary to satisfy minimum factory size and equipment requirements all too often is too much a burden for small businesses to shoulder. After all, what nano-brewery needs a bottling line capable of handling 18,000 bottles per hour (as required by law)? Environmental and quality assurance regulations are also very difficult to attain without dedicating time and a significant portion of one’s budget solely to satisfying those requirements. Lastly, you’ll probably need a trusted Chinese business partner to navigate the process since establishing a WFOE won’t work. Still, even after a brewery achieves all of these hurdles it is still unable to produce bottled beer the likes of what we see in the USA. Do you think this is the direction that the industry is headed? I think the industry is headed toward cans rather than bottles but it’s still too early for the Chinese market to accept canned beer as a premium product. While more restaurants and bars in China are recognizing the advantages of draft beer, the major barriers to greater acceptance continue to be inadequate infrastructure and an untrained and unknowledgeable workforce. Bottled beer eclipses those problems. When managed and handled correctly, bottled beer serves perfectly without sacrificing anything on taste or quality. How do you insure the quality of bottled beer matches the quality from draft? Great beer is most often damaged by sunlight, heat or age so we start by packaging our beer in brown bottles to keep sunlight out. Second, to ensure freshness and crisp flavor, our bottles (and kegs) are refrigerated – CONSTANTLY – from our brewery to your pint glass. The logistics are

managed very closely and to great expense on our part. Finally, we brew and ship in smaller batches so our stock of beers is consistently rotated and kept fresh. Together these measures form the pillars of our “Always cold, Always fresh” commitment and ensure the quality of our bottled and draft beer remains consistent. Where can we buy Slow Boat bottled beer? Beijing’s finer hotels, restaurants and bars have started carrying our products. For 2013, they will only available in Beijing. In 2014 we will expand distribution to China’s other first tier cities. Please see our Beer Guide for further listings

HOPS | WINTER 2013/14 | 11


BEIJING BEIJING’S ANNUAL HOMEBREW FESTIVAL By Yinhai – Founding Member of Chinese Homebrewing Society and owner and brewer of NBeer Pub and TipsyFace Microbrewery in Beijing


hen the Chinese Homebrewing Society held their first Beijing Homebrewing Festival in December, 2012, no one expected for the participants to have nearly tripled the next time by the second festival in December, 2013. Many even doubted there would be a next time in a city with a population of well more than 20 million, and only a few homebrewers. But like everything else in China, things can change fast. Just 3 weeks ago, the second Annual Beijing Homebrewing Festival was successfully held in Huguoxintiandi, and more than 50 homebrewers brought in more than 400 litres of their craft. Hundreds of people happily drained all of the beers. Unlike the situation last year, when most of the homebrewer participants were Chinese, and Chinese homebrewers won most of the awards, this time there were a good number of expats. More than 10 of them submitted 20+ kinds of homebrews, and one of them, Michael Sherretz, an American homebrewer living in Shanghai, won the grand prize with his extremely well executed double IPA: Pliny the Brother. This claimed the gold medal in the light beer group, and also the only “Best of the Show” in this events, making him the biggest winner this time. That is no surprise, since Sherretz is an avid homebrewer and operates the only homebrewing store in China, which is simply called, “My Homebrew Store.”

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At least in the homebrewing world, what most Chinese homebrewers have plenty of, is innovation. There are so many possibilities in China where you can find different spices and herbs, or even home malted and roasted barley and other local grains. Each of the two festivals saw lots of inspiring or even bizarre beers. This time, a durian wit brewed by Liwei stood out as the most popular beer at the event. Not surprisingly, people either hated it or simply loved it. Though there were lots of new faces this time, most of the other awards were still won by the most experienced homebrewers. Donglu, the “Best of the Show” winner last year, won the gold medal in the “Dark beer” group. Dongzi, owner of Beijing’s BeerAll bar, won the gold medal in the “Specialty Beer” Group. Both of them have been homebrewing for the last two years so it’s no wonder that they won again. Homebrewing is an art, but also requires lots of practices and experienced execution. Just like what happened in The States 30 years ago, many of the first generation homebrewers now have turned their hobby into a business. Liuer and Pandinghao were both winners of last year’s competition, and have opened their own brewpubs in the last year. They could not enter their beers this time, however both were quite happy and enjoyed the dramatic increase in attendees and participants. The more homebrewers, the faster China’s craft beer scene can take off. So, keep an eye out for next year’s Annual Beijing Homebrew Festival in 2014 where we hope the attendance will be even larger than 2013!

The Second Annual Beijing Homebrewers Festival

My Homebrew Store owner, Mike Sherretz

HOPS | WINTER 2013/14 | 13


Interview with CEO of Köstritzer

Andreas Reimer Michelle Wang

Amongst the plethora of quality German brews available in China, it can be difficult to choose just one. However, as the cold months surround us, we at Hops opt for the darker choices-particularly Bitburger’s own Köstritzer Schwarzbier. Recently, Hops was lucky enough to sit down with Köstritzer CEO, Andreas Reimer to talk pints. 14 | WINTER 2013/14 | HOPS

As we know, Köstritzer Schwarzbier is the No.1 dark beer in Germany. What makes this beer stand out amongst the rest? Köstritzer Schwarzbier is acclaimed internationally and throughout Germany because of its winning taste: The beer has a distinctive deep black color which makes it almost opaque. It forms a compact, cream-colored head with fine pores and smells of roasted barley, and slightly of dark bitter caramel, and has an elegant hoppy aroma which isn’t overpowering. A malty roast aroma with a hint of bitter chocolate and coffee makes the taste so unique. Malt: Roasted malt, Pilsner malt, Munich malt Hops: Hops extract, hops pellet Original gravity: 11.8% Alcohol: 4.8%

Köstritzer currently exports to more than 50 countries around the world. The strongest foreign markets in terms of sales are China, the US and Italy. Even the Cayman Islands, the Ivory Coast and Oman buy Köstritzer Schwarzbier. Sales of our dark beer specialty increased again in 2012. It’s also the number one dark beer in Germany, and has been for 20 years, with more than 30 percent of the market in this segment. The specialty beer is the market leader in 13 of the 16 German states and has even been able to further increase its share of the market. Being crowned “Superbrand 2007/2008” in an international poll shows just how successful the product is.

Köstritzer brewery dates back more than 400 years, and people like Goethe and Bismarck were fans of your beer. Is the beer we taste today the same as the taste back then? The basic recipe for Köstritzer Schwarzbier hasn’t changed. However, the taste and the recipe of today’s beer have been refined over the years by constantly selecting the best ingredients and by implementing technological developments in the malt house and the brewery.

It forms a compact, creamcolored head with fine pores and smells of roasted barley, and slightly of dark bitter caramel, and has an elegant hoppy aroma which isn’t overpowering. When did Köstritzer enter the Chinese beer market? Did you bring all your products to China? If not, do you intend to bring them to China? We have been exporting Köstritzer Schwarzbier to China since 2004. From the range of products brewed in the dark beer brewery only Köstritzer Schwarzbier is exported. The Köstritzer Pils specialties are only intended for sale within the region.

Have you been to China? What cities in China have you been to? What’s your impression of the Chinese beer market and the beer culture? I travel regularly to China three or four times a year and visit our business partners on site. I’ve got to know Shanghai and Beijing on several occasions and I’ve also been to other Chinese cities when I’ve had business appointments there or when I’ve visited trade fairs. Chinese consumers are generally very open to imported goods, particularly when they come from Germany. Moreover the Chinese beer market is now the biggest in the world. Growth is at a very high level. The standard Chinese beer is relatively mild, so its original gravity is low and it doesn’t contain many hops. Köstritzer Schwarzbier is different to the beer the Chinese usually drink. But that’s possibly the reason for the success of our dark beer, alongside the fact that it comes from Germany.

Do you implement different marketing strategies for your market expansion in China if different beer culture applies? We work with different importers and support them in their individual strategies.

Have you tried Chinese food? Do you enjoy it? What kind of Chinese dishes go well with Köstritzer Schwarzbier? Köstritzer Schwarzbier goes particularly well with spicy and hot foods, for example: 烤乳猪 Kau Ru Zhu (a type of grilled pork) 涮羊肉 Suan Yang Ro (lamb cut very thinly: a type of hot pot) 锦江烤鸭 Jing-Jiang Kau Ya  (grilled duck) 茅台鸡 Mao-Tai Ji  (chicken with Mao-Tai liquor)

Is there anything else you would like to tell or share with our beer lover readers? Our 5-liter party kegs are particularly popular in China. That has a lot to do with the love of karaoke singing in Chinese society. During karaoke parties, a Köstritzer party keg can often be found on the table where the beer can be tapped directly from the keg and is always fresh. Not only is it a very practical solution, it’s also a lot of fun to pour your own beer

HOPS | WINTER 2013/14 | 15


Yakima Chief Hops around the World Devin Busam

It is clear that the craft beer industry has greatly improved in the last ten years throughout China, and this is reflected clearly through emerging microbreweries. Behind the glamour of these fantastic new microbreweries and new imports lays the backbone of any quality beer- its ingredients. In particular, hops. 16 | WINTER 2013/14 | HOPS

We are proud of our breeding program and keep launching new Hop varieties to meet different needs from the breweries around the world

One might think that hops grow plentiful in a country that produces such a massive amount of beer, however this particular flower is exceptionally difficult to come by and Chinese hops do not mirror that citrusy, aromatic character that ex-pats remember and love from the west. The market for quality hops in an emerging craft beer culture (such as China), was an obvious one, and has been mainly dominated by Yakima Chief, Inc. Anybody who knows about hop growth in The U.S. is aware that the best hops grow in the Pacific Northwest. Yakima is a small valley in Washington State, and produces some of the greatest hops known to man-kind. Recently, Hops magazine decided that to have a name like Hops, we better sit down with the head of Yakima Chief, Inc. and get the low-down on the company’s history in the Chinese market. Percy Lam is the Asian Sales Director for Yakima Chief, and has been with the company since 1997.

Where are you originally from and how did you start working with Yakima Hops? I was born and educated in Hong Kong.  In 1988 I joined Pfizer, the world’s largest pharmaceutical company, including food ingredients like hops. Yakima Chief worked together with Pfizer at that time and supplied their Hops to Pfizer producing different types of Hop products.  However, Pfizer sold their Food Science Division to Cultor (Finland company) back in 1996 and then Cultor divested the Hops business in 1997. At this time I decided to join Yakima Chief and started to sell Yakima Chief’s Hop in the Asian market.

What kind of craft beer development have you seen in the past years?  Unlike Europe and North America, there was very limited craft beer availability in Asia five years ago and the market was dominated by those multinational brands of lager beer with very light bitterness. People just wanted to have a “bottoms up” mentality and drink the beer very quick.  However, as the middle class continues to increase and young generation want to copy things from The U.S.A., the demand for unique and stylish craft beer increased a lot. There are so many types of craft beer available now in the market.

Where are the majority of your clients? When did you start in the Asian market? Yakima Chief is an international Hop company. Our Hops are sold everywhere and our customer base is very broad, including all major brewery groups around the world. However,

it doesn’t mean that we only serve to big breweries. We have also created a microbrewery division to focus more on the rising needs from the craft segment two years ago.

How do you feel about Asian hops?  How does Yakima Hops compare? In Asia, there are hops grown in China, Japan, Australia and New Zealand, but all are mainly domestically consumed.  For example, over 90% of the Hop variety in China is Tsingtao Flower, which is over 40 years old and the quality is deteriorating. On the contrary, we are proud of our breeding program and keep launching new Hop varieties to meet different needs from the breweries around the world. So far there are over 30 Hop varieties we offer to breweries around the world.

Is there a large difference in craft beer appreciation between Hong Kongers and mainlanders? How about the rest of Asia? Hong Kongers do have an advantage over the mainlanders in craft beer selection as they can easily find many different types of craft beer.  Besides, the majority of Hong Kongers drink beer with friends for pleasure, while mainlanders’ drinks beer for business. Japan and Korea are changing rapidly in the last several years, and the largest brewery in Japan produces some special craft beer in order to gain some market share in this profitable niche market. The craft beer market is also rising in South East Asia, particular in Singapore and Vietnam because there are many tourists and expatriates

HOPS | WINTER 2013/14 | 17


“Chinese consumers are just like everyone else, only perhaps they are even more curious about food and drink.”

Garrett Oliver visiting China in 1989

Brooklyn Brewery’s Garrett Oliver Visits China Kathryn Grant

It is not often that one living in China is able to enjoy American craft beer with the master behind the brew, (otherwise known as brewmaster). However, this was the case for some lucky few who scored tickets to meet the legendary brewmaster behind Brooklyn Brewery, Garrett Oliver. 18 | WINTER 2013/14 | HOPS


ow, anyone who truly knows the “beer greats” in the American craft beer scene is aware of Garrett Oliver and the significance he has brought to the industry. Oliver is not only an extremely talented brewer, but has also been very instrumental in moving the industry onto an international stage through frequent trips abroad to promote American craft beer. His articulate speeches are rich with a broad knowledge of his craft and how it relates to international interests. Oliver has also written numerous books on the subject of cooking with beer and is the editor for 2011’s Oxford Companion to Beer. Summer, 2013 was Oliver’s second trip to China to see how the market for Brooklyn Brewery and other craft beer is shaping up after his first visit in 1989. Hops was fortunate enough to sit down with the master, himself and discuss just how much China and the craft beer industry has changed since his first time to the Middle Kingdom. How did you originally become involved with the Brooklyn Brewery? I joined Brooklyn Brewery in 1994, so next year will be my 20th year. I had been friends with the founders of the brewery since we were all homebrewers back in the mid1980s. I began working as an apprentice at a place called Manhattan Brewing Company (now closed) in 1989, and later became the head brewer there. In 1994, Steve Hindy, president of Brooklyn Brewery, asked me to make a special beer with them. That beer was Brooklyn Black Chocolate Stout, and we had such a good time working together that I joined Brooklyn shortly after that. From there I helped to build the current brewery and I’m responsible for the 25+ varieties of beer that we brew.

Brooklyn Brewery is quite international and can be found in many countries. Do you take inspiration from local ingredients while travelling when developing your recipes? Yes, absolutely! I’m an avid cook, and I approach brewing with a culinary mind-set. For example, we once made a beer based on a spice blend by the great Indian chef Floyd Cardoz. It was called “Cuvee de Cardoz” and had a dozen different spices in it. It was a delicious beer. Right now we’re working on opening the New Carnegie Brewery in Stockholm, Sweden. The food movement that has emerged from Scandinavia in recent years has had a great influence around the world, and we plan to incorporate that into our Swedish beers. We’re even using some Swedish ideas in our beer here – our next beer will contain spruce tips!

You recently visited China promoting Brooklyn Brewery and taking a look at the market, here. What was your overall impression of China and the craft beer movement? We were amazed to see how quickly the craft beer movement is taking hold in China. Right now it seems that Chinese people are traveling a lot and taking a great interest in the rest of the world, and of course everyone is interested in “discovering” China. Right now the craft beer movement in China is more than 20 years behind the United States, but

Oliver enjoying a Brooklyn Lager with Hops team in Shanghai

I think that China may catch up very quickly. Many people say odd things such as “Chinese people don’t like bitter beers”, or “you’ll need to tone things down, or Chinese people won’t understand the flavors”. I think this is nonsense. It may be true that not many Chinese people have had a barley wine or an IPA, and yes, the flavors might be surprising at first. But we were surprised when we first tasted these beers too, and now they are very popular. Chinese consumers are just like everyone else, only perhaps they are even more curious about food and drink.

“We were amazed to see how quickly the craft beer movement is taking hold in China.” You visited China several years ago when its doors were just opening and craft beer was relatively unheard of. What are some of the major changes you noticed upon completion of your recent visit? The difference is night and day, really. When I was in China 25 years ago, there were very few cars – the streets were a sea of bicycles. Many people still wore very plain uniform-like clothes, and there were very few Western-style hotels. And Chinese people weren’t allowed to visit “hard currency hotels”! Shanghai was always an international city, but now Shanghai is also a great international city for the local people too, which is great. And of course we see not only our beer, but breweries like Boxing Cat (who are making very nice beers), Paulaner and Duvel as well. I can’t wait to come back and do more exploring.

You are a leading expert in regards to cooking with beer and food/beer pairings in The States. After sampling local Chinese cuisine, do you think that it lends itself to these pairings, as well? Yes, very much so. I know that many Chinese people are getting into wine these days, and I love wine too. But the local Shanghai cuisine is better suited to complex Belgianinfluenced beers than to wines. The food from other areas, such as Sichuan Province, can be excellent with pale ales and IPAs. And there are many traditional types of beer to explore – for example, smoked beers are great with a wide range of dishes. I think that when people in China taste a wider range of beers, they will come to realize that there are great beer pairings for almost every dish

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A touch of

BELGIUM Beer Sommelier, Luc De Raedemaeker

Photographs by Bart Van der Perre

When you ask people around the world what they associate ‘Belgium’ with, some of them say ‘Belgium?’. Those who have heard of the country typically associate it with chocolates, Belgian waffles, Brussels or Bruges and with, “Belgian Beers.” HOPS | WINTER 2013/14 | 21



ndeed, with the bounty of classic beers and excellent newcomers available in every corner of Belgium, never before has there been a better time or place for a beer lover. Whether you love fruity Tripels, thirst-quenching Witbieren, dark and soulful Dubbels or sour and tart Oude Geuzes, Belgian brewers have you covered. Welcome to the exiting world of Belgian beer and culture. To really understand Belgian beer and culture, you have to understand the country’s geography, history, politics, religions and legal regulations. Belgium is part of the beer belt that stretches across northern Europe, where it is too chilly to grow grapes that can be turned into half-decent wine. But the climate and the land are excellent for growing barley and hops, the basic ingredients of beer. Belgium is also known for its high-quality water, vital for turning out good beer. The town of Spa, whose name has become generic (Spa known for its healing waters) is located in eastern Belgium. The seemingly endless variety of beer styles can be credited to the habit of big European powers invading and occupying our land. Belgium was occupied by France, Austria, Spain, Germany – and even by the Dutch. On one hand, the invaders have left behind influences and flavours. On the other hand, we held strongly to our tried and tested local traditions and we created a distrust of central government and foreign fashion. So our brewers found a balance between external influences and remaining faithful to local tradition. As a result of the political compartmentalization, most villages had at least two breweries: a Catholic one and a socialist or liberal one. In most cases the owner was also the mayor of the village. Free beer was a great tool to convince the voters.

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During the centuries Belgium was also a hiding place for Catholic monks chased from France, Germany and the Netherlands, so it’s not a coincidence that six of the world’s eight Trappist breweries are located on Belgium soil. Belgium never had a “Rheinheitsgebot” (purity law) like Germany or ridiculous high taxes on beer like, for instance, England, so Belgian brewers’ hands were free to experiment. In 1919 a government regulation, “Wet Vandervelde” banned the sale of gin in pubs and taverns. The captains of industry paid the salary of the blue-collar workers in the local pub, owned by those same business leaders, of course. As a result of this ingenious system, the working class heroes spent their salary on gin, leaving their wives and children in poverty. The regulation missed its goal. As a side effect, this opened up a market for stronger beers aimed to please the drinkers used to their gin. The strong Belgian ales were born. All these factors ensured the great variety of Belgian beers. Beside the great beer varieties, the ceremony with which Belgian beer is poured and drunk betokens a love of beer that no other country can match. Almost each beer has his own glassware – quite unique in the world. Belgian food and beer are also great companions. The huge variety of flavors beer can bring to a meal – anything from zesty citrus notes, caramel, nuts and tropical fruit, to deep rich chocolate and coffee – is a great asset at the gastronomic table. An increasing number of chefs, from those working in pubs and bars to those running high-end restaurants, are bringing great pairings; especially Belgian cheeses and beer is a good match. Do you already smell the beer? In Belgian you can taste talent, atmosphere and the tales behind the excellent Belgian beers. Let’s have a look at the beer scene in Belgian’s two biggest cities.

ANTWERP Antwerp, a busy pocket-sized metropolis, has something for everyone. The city is an inspiring source of culture thanks to its impressive architecture and magnificent museums and churches. Fashionistas can explore the stores of Antwerp’s designers, whose stylish creations are revered all over the world. And foodies and people with a passion for life in general will enjoy the warm welcome of Antwerp’s cafés and restaurants. But for the past 10 years the city also offers a great beer scene, with a microbrewery, new beer pubs and two beer festivals. Antwerp is also home to the De Koninck brewery and its beer is found on draught in most pubs. Unlike the rest of Belgium, where lager is king, the standard beer here is a “Bolleke Koninck”. Bakkerij Goossens “Bakkerij Goossens” is a well know artisanal bakery located in the city center. You won’t have much trouble finding the place, because there’s always a long line of people waiting outside this authentic bakery. After tasting the delicious bread, you understand why. Go for the sucre bread or raisin bread. The dough is mouthwateringly tender and soft, even a couple of days old it’s great for toasting or “pain perdu.” But the masterpiece for beer lovers is of course a “Keuninckske” produced with the local beer, De Koninck. As soon as you put this bread to your lips, you notice its incredible aroma; it smells like all the warm, yeasty matiness you get hit with when you walk into a brewery. When you take a bite, your mouth fills with the perfect combination of dense chewy, crusty and moist textures. As you would expect from bread made with beer, this loaf delivers the wonderful flavors you love in a great beer: caramel, malt and yeast, except this is like a beer you can chew. Korte Gasthuisstraat 31 – 2000 Antwerp

‘t Oud Arsenaal This bar, near the theater and the main shopping drag, Meir, makes you feel welcome. Little has changed since the place opened in 1924 at this congenially old-fashioned “bruin” café. The interior is marked by a lovely leaded glass screen and an impressive array of beer memorabilia. Elderly locals, beer lovers and lost tourists are attracted by the unorthodox beer selection and by the exceptionally reasonable prices. The highlight is a selection traditional Lambic beers: Oude Geuze and Oude Kriek. The main problem is likely to find a free seat, especially on Saturdays and Sundays when it’s market day. Don’t miss this place. Maria Pijpelincxstraat 4-2000 Antwerp

Kulminator According to the beer geeks from, the “Kulminator” is the best beer-pub in the World. This year’s designation wasn’t the first time the pub won the prize as “Best Beer-Pub in the World”; it did so back in 2007 and again in 2009. The owners, Leen and Dirk, founded the Kulminator in 1974. This Antwerp beer pub is well-known among locals and beer enthusiasts from all over the world. It’s one of the reasons why many people specifically come to visit Antwerp. The pub has a variety of more than 800 different beers, mostly Belgian, but also a nice international selection. What makes this place so special is the range of aged beers – vintage beers that Dirk and his wife have in stock. The ages of these vintage beers can go as far back as the 1970s! Young and not-so-young beer lovers can drink a beer brewed in their year of birth. A must visit. Vleminckveld 32-2000,Antwerp

Luc De Raedemaeker

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Brasserie Bahnhove

Other great beer places in Antwerp:

Located in a former train way station just outside the city, the pub has quickly become one of the top attractions for local beer lovers. With four Belgian classics on tap, two rotating seasonals on tap and a great selection of Belgian ales in bottle, each visitor will find his choice. The owner, Bernd Zwinnen, is also looking for new beers to surprise his regular guests. Once in a while, beer tastings are organized in this extraordinary place.

’t Pakhuis: Vlaamse Kaai 76-2000 Antwerp (Microbrewery).

Kapelstraat 117 1, 2540 Hove

De Zeven schaken: Braderijstraat 24- 2000 Antwerp (restaurant)

‘t Antwaerps Bierhuiske. Located in the tourist area the bar looks unremarkable, easily dismissed as just another ordinary cafe/bar, but the beer list is amazing. Many beers from small Belgian craft brewers are offered to a mixed public of locals and tourists. ‘t Antwaerps Bierhuiske is a destination for beer lovers as they are one of the few bars in the world to offer a big selection, both on draft and bottled, of beers from de Struise. The beer service is perfect as Paul Meeusen, the owner, is a certified Zytoloog. Hoogstraat 14-2000 Antwerp

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Pater’s Vaetje: Blauwmoezelstraat 1-2000 Antwerp Bier Central: De Keyserlei 25-2018 Antwerp ’t Waagstuk: Stadswaag 20, 2000 Antwerp Gollem: Suikerrui 28, 2000 Antwerp Abbey nr 8 “Belgian Beers and Brews”: Handschoenenmarkt 8- 2000 Antwerpen (bottleshop)

Grand Cafe De Rooden Hoed: Oude Koornmarkt 25 – 2000 Antwerp (restaurant)

Beer festivals: Modeste Beer Festival: Bierpassie Weekend:

The Grand Place, Brussels

BRUSSELS Brussels makes no secret of its passion for the good life, good food and good beer. Despite all the different languages spoken on the corner of every street and the European dimension, Brussels is still inspired by a very “village-like” spirit. Of course, it’s also well known for its Grand-Place, its Atomium, its Manneken-Pis, its waffles and its chocolates (don’t miss them!). Brussels is the beer capital, known for its Gueuze and its Kriek but also for its old pubs and trendy bars. The city has two breweries within its city limits: Cantillon and Brasserie de la Senne. Brasserie de la Senne The uncompromising brewery Brasserie de la Senne is named after the small river the Senne. This river dribbles its way through the Pajottenland before flowing through Brussels. The beers of Brasserie de la Senne are produced by two young Brusselois, Yvan De Baets and Bernard Leboucq. Both brewers are driven by their indignation with the sloppy way in which some small breweries try to mimic the efforts of large industrial breweries. A lot of brewers try to produce technically perfect, dreary imitations of fundamentally bland products. The beers of De Baets and Leboucq are the opposite: they are not filtered nor pasteurized and they are free from any additive, while they use only noble raw materials of the first quality. These are genuine beers of character. The brewery recently opened a small tasting room. Gentsesteenweg 565-1080 Brussels

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Moeder Lambic


The two young entrepreneurs and beer enthusiasts who breathed new life into the 25-year-old beer institution Moeder Lambic in Sint-Gillis/Saint-Gilles, deploy their expertise and their range of beers in the city center too. The owners of this pub pair locally sourced farm cheeses and charcuterie with Belgian and foreign craft beers .Many beers come from “smaller” breweries such as Dupont, De Ranke, 3 Fonteinen, Cantillon, or the Brasserie de la Senne. So this is the ideal spot to try out new ones.

The name ‘Monk’, in honor of Thelonious Monk but also is a reference to Trappist Monks. Located in the trendy neighborhood of the Vismarkt and the Rue Dansaert, the bar is a real hotspot. Tradition and new trends go hand in hand. The original interior (the bar even has a backroom that’s protected Art Deco) and the cosmopolitan ambiance create a unique atmosphere. The locally sourced cheeses, meats and sandwiches pair well with the Belgian beers on the beer list.

This bar is the mecca of the Brussels beer scene. Rue de Savoiestraat 68-1060 (Moeder Lambic original) Place Fontainasplein 8-1000 Brussel (Moeder Lambic Fontainas)

Het Goudblommeke in Papier One of the ugliest streets of Brussels has harbored one of its most intimate cafés since 1846: Het Goudblommeke van Papier.The three-room pub prides itself both for its unique character and cultural heritage. It’s a harbor of peace in a crazy world. Order a Belgian ale and enjoy the peace. Ponder also the aphorism above the door: ‘Every man has the right to 24 hours of freedom a day.” Rue des Alexiens 55-1000 Brussels

A must visit. Rue Sainte-Catherine 14-1000 Brussels

Other great beer places in Brussels Poechenellekelder: Rue du Chêne 5 – 1000 Brussels Daringman:Rue de Flandre 37 – 1000 Brussels Le Biercircus: Rue de l’Enseignement 57 – 1000 Brussels Delirium: Impasse de la Fidélité 4A – 1000 Brussels Restobières: Rue des Renards 32 – 1000 Brussels (restaurant) Cantillon brewery: Rue Gheude 56-1070 Brussels

Beerfestival: Belgian Beer Weekend: Brussels Beer Challenge:

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15 beers to try before leaving Belgium: 1

 RVAL (Brasserie d’Orval): An amber Trappist ale with a pronounced O hoppy aroma and extra dry taste. Try an “old” Orval.

2  WESTMALLE TRIPEL (Brouwerij der Trappisten van Westmalle): The mother of all Tripels .A world-class beer with a perfect balance. 3 EMBRASSE (De Dochter van de Korenaar): Between a strong dark abbey ale and a stout. 4 TARAS BULBA (Brasserie de la Senne): Session beer with a great hop aroma and high bitterness; my kind of beer. 5 ROCHEFORT 8 (Brasserie Rochefort): Less famous as his big brother Rochefort 10, but what a taste. 6 DUVEL (Duvel Moortgat): This beer doesn’t need any introduction. 7 SAISON DUPONT (Brasserie Dupont). The classic Saison beer. 8  TROUBADOUR MAGMA (Brouwerij the Musketeers): Perfect mix of Belgian traditions and US hops. 9  LA RULLES BRUNE (Brasserie Artisanale de Rulles): A Belgian Brown ale with personality. 10  OUDE GUEUZE TILQUIN À L’ANCIENNE (Gueuzerie Tilquin) The only Wallon Gueuze. Great stuff. 11  OUD BEERSEL OUDE KRIEK (Brouwerij Oud Beersel): The perfect fruit beer. Dellicious. 12  BLANCHE DES HONNELLES (Brasserie de l’Abbaye des Rocs): A Witbier with a serious twist. 13  RODENBACH (Brouwerij Rodenbach): An old Flemish red, perfect sour-sweet balance. 14  DE RYCK SPECIAL (Brouwerij De Ryck): A “Special Belge”, fruity, malty and hoppy. 15  ST. BERNARDUS ABT 12 (St. Bernardus Brouwerij): This is absolute top quality. Closely related to the Westvleteren12.

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Guest Chef Kenneth Brumm Hops Visits MAYA 28 | WINTER 2013/14 | HOPS

Kenneth Brumm


eer and sausage have always been a match made in heaven, notwithstanding the country cuisine of origin. However, when it comes to this heavenly match in Shanghai, MAYA’s head chef, Kenneth Brumm has nailed the recipe like none other in our fair city. Hops was recently lucky enough to visit with Brumm and indulge in the restaurant’s newest brunch menu. Brumm’s signature Huevos Maya consists of rich scrambled eggs and spicy Chipotle Ale sausage with a decadent chipotle cream sauce to top it off. Brumm uses Rogue’s Chipotle Ale in the marinating process, and the spicy, malty notes from the beer are evident in the mouthwatering finish of this tender and juicy sausage recipe. MAYA is the only restaurant in town that serves Rogue’s Chipotle Ale on draft, and it can be quite difficult to find in the bottle, as well. Considering brunch is the one meal before 1pm where judgment doesn’t fly when ordering alcohol, treat yourself to a cold glass of Chipotle Ale while sitting back and enjoying a delicious Sunday morning Mexican brunch with a creative twist

MAYA 2/F, Club House, Shanghai Grand Plaza, 568 Julu Lu, Shanghai 巨鹿路568号四方新城俱乐部2楼

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Photo: Lisa Brewster •


Mike Sherretz, Owner of MY HOMEBREW STORE, in Shanghai, presents...

COOKING WITH BEER ON THE PROWL On the island of Kawai this time, we ventured into the local Gourmet and Health food store called Living Foods Market. I struck up a conversation with the chef about his foods and he shared his ideas and recipe for the best pizza dough. They even have breakfast pizza with thinly sliced potatoes and an open-faced egg on top, my son’s favorite!

Well, we are off on our annual family vacation that is filled with plenty of family outings, weddings and reunion activities. On our way to the mainland US, we stopped by the beautiful islands of Hawaii for a few days of intimate relaxation before venturing into the lion’s den called family outings. 30 | WINTER 2013/14 | HOPS

They add flat or warm beer to their dough to give it that extra flavor and pizzazz. His comment was “the hoppier the beer, the better it works”. Just warm the beer to 100 deg F or 37 deg C and sprinkle the yeast on top of the beer to hydrate for 15 minutes. Use beer as the substitute for water in your favorite pizza dough recipe, so the same volume as you would use water. Then just let it rise once and divide into rounds just the size you want to use. Now cover with plastic wrap and let it sit at room temp for a couple hours or more to rise and let the yeast develop the great flavor. I often let mine sit in the fridge overnight and then allow it to warm up to room temp for four hours before using. Try it; you will be greatly rewarded for the extra patience! Another stop is the Denver, Colorado establishment known as Hops & Pie. It is an Artisan Pizzeria and Craftbrew Tap Room located at 3920 Tennyson Street. With more than 20 Craft Brews on tap, this place rocks with great beer and pizza to die for. They were a feature on the Food Network’s Diners Drive-ins and Dives recently and they use beer in many of their dishes. Hoppy beer is used in their pizza crust, just like they do at the Living Foods Market in Hawaii. Another don’t-miss specialty item on the menu is their Beer Braised Brisket. This is a trimmed brisket that is brined with lots of Asian spices and aromatics for up to 7 days and then roasted for a mouth-watering flavor that will keep your taste buds dripping for days.

THE BEST EVER PIZZA DOUGH RECIPE INGREDIENTS 4 ½ cups of bread flour or all-purpose flour, chilled 2 tsp salt 1 tsp instant dry yeast ¼ cup olive oil 1–12 oz (355ml) bottle of hoppy beer, like an IPA or any dark beer

METHOD 1 Stir together the chilled flour and salt in a large bowl or in the bowl of an electric mixer. With a large metal spoon, stir in the salt, oil and the cold beer until the flour is all absorbed, or mix on low speed with the paddle attachment of the mixer @ 2 minutes. If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth ball while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten. Do this for 5 to 7 minutes and mix until the dough is smooth and a small piece can be stretched till almost transparent before breaking; this is called the window pane test. If it does not pass, mix or need another minute and repeat until it passes. If you are using an electric mixer, now switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55°F. It should also pass the window pane test. If it does not pass, mix or need another minute and repeat. 2 Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil or lightly oil the parchment paper. Using a metal dough scraper cut the dough into 4 or 6 equal pieces; depending on the thickness of crust desired and the diameter of each pizza. You can dip the scraper into water between cuts to keep the dough from sticking to it and sprinkle extra flour over the dough. Make sure your hands are dry and then cover your hands with flour. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan and mist the dough generously with spray oil. Now either cover with plastic wrap or slip the pan into a food-grade plastic bag. 3 Put the pan into the refrigerator overnight or at least 8 hours to rest the dough. It will keep for up to 3 days and can be frozen for up to 3 months. This slow fermentation is what really makes the difference between good dough and an excellent dough. 4 On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 4 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil and let the dough rest at room temp covered with plastic wrap for 2 hours.

After at least 2 hours, remove the plastic wrap and sprinkle them with flour and dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick. Sprinkle the dough with flour again, mist it with spray oil and cover the dough loosely with plastic wrap and let rest AGAIN for 2 hours. (4 hours total) 5 At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven for gas ovens, or on a rack in the lower third of the oven for an electric one. Heat the oven as hot as possible (most home ovens will go only to 500 to 550F, about 265 deg C; but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan. 6 Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift 1 piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. If the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective as the toss method. 7 When the dough is stretched out to your satisfaction, lay it on the peel or pan while making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings. Remember, too much toppings causes the pizza crust to be soggy. 8 Slide the topped pizza onto the stone or on the sheet pan, and close the door. Wait 2 to 4 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so now. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self for the next round. If the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes. This is my all-time favorite crust recipe. Hope you enjoy the subtle herbal crust from the beer addition. The Breakfast pizza is made the same way with the sauce added first and then paper-thin slices of potato all the way around and then cheese, bacon bits etc. After the cheese melts, add one or two eggs on top and continue to cook for another minute or two till the egg yoke just starts to look cloudy. Finally, season with fresh ground pepper and serve.

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HOMEBREW RECIPE HOP WARRIOR IPA For those of you who dropped by The Kerry Hotel’s annual Craft Beer Fest last May, you might have had a chance to try our very own beer, Hop Warrior IPA. This fine beer was crafted lovingly with The Brew’s very own brewmaster, Leon Mickelson especially for Hops Magazine. The reaction to this smooth, flavorful IPA was so great that we couldn’t deny our homebrewers the recipe any longer! Here now we present to you the recipe for this excellent IPA. Tasting Notes: An Exclusive American IPA IPA7.1% ABV Passion fruit, Grapefruit and pineapple dominate this A  merican IPA. This is bustling full of hops! HOP WARRIOR IPA – 5 Gallon/19 Litres


This recipe is shown as a standard 5 gallon recipe. Grain Bill 13 lbs/5.9kg. – 2 Row Pale Malt 6 oz/170g – Caramel Malt Hop Schedule – 60 IBU 3/4 oz Yakima Warrior – 60 min. 1/3 oz Yakima Warrior – 35 min. 3/4 oz Yakima Palisade – 25 min. 1/2 oz Yakima Amarillo – dry hop – end fermentation 1/2 oz Yakima Simcoe – dry hop – end fermentation 1/2 oz Yakima Glacier – dry hop – end fermentation Yeast Fermentis US05/or S04

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Hops Team, Leon Mickelson, and the Yakima crew at the Kerry Beer Fest, 2013

DIRECTIONS 1.  1 Heat 4 Gallons of purified water until temperature reaches 152 degrees Fahrenheit. Add 13 Ibs/5.9kg. of 2 Row Pale Malt and 6 oz/170g of Caramel Malt to a large cheese cloth and let steep in beer kettle at 65 degrees for 50 minutes. 2.  2 Sparge grain with 3 Gallons of water at 77 degrees, until target volume of 5.5 Gallon in Kettle. 3.  3 Start of 80 minute boil. 4.  4 With 60 minutes boil time remaining, add 3/4 oz. of Yakima Warrior Hops. 5.  5 With 35 minutes boil time remaining, add 1/3 oz. of Yakima Warrior Hops. 6.  6 With 25 minutes boil time remaining, add 3/4 oz. Yakima Palisade Hops. 7.  7 When 80 minutes boil has ended, decrease beer temperature between 71-74 degrees with coil or submerging kettle in ice water (beer bath).

10  10 Take hydrometer reading to measure density. 11  11 Top the carboy with an airlock and wait for the fermentation to begin! 12  12 After 8-10 days of fermentation or until the hydrometer has a reading that is constant (ie-not fermenting), it is time to dry hop. Add: 1/2 oz. of Yakima Amarillo, 1/2 oz. of Yakima Simcoe, and 1/2 oz. – Yakima Glacier to beer at the same time. 13  13 After dry hopping it is time to prime sugar to your beer.

132g Table suger/19 litres

145g Corn Sugar/19 Litres

194g DME Sugar/19 Litres

This will add extra sugar for the yeast to feast on and create carbonation. (Make sure the sugar mixture is NOT hotter than 74 degrees or it will kill the living yeast cells). 14 Bottle and wait two weeks for complete carbonation.

8. 8 Transfer wort into a five gallon carboy. 9.  9 When wort has cooled down to 71-74 degrees, pitch Fermentis US05/or S04 yeast.

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Making “Red Tea Fungus” in China Emily Lindsay

For better or worse, homebrewing lends itself to some fantastic stories best told while enjoying…homebrew! Our column, Brew Tales is a chance for those homebrewers to showcase these stories. Our latest “Brew Tale” comes from Emily Lindsay, a yoga teacher and health food store owner from Los Angeles, California. When Emily realized that Kombucha was not easily available in Shanghai supermarkets, she took it upon herself to brew her own. Kombucha- it has been said this ancient brew is: “a beverage with magical powers enabling people to live forever”. With its deep roots in China and later to the rest of the world, this sour cousin to the beer family instinctively called to me as a homebrewer living in China. Unable to find Kombucha for sale anywhere, the mission to brew was set. Let’s pause here- You might be asking yourself, “what the heck is Kombucha?” Fair enough, as this fermented tea drink is not widely available or known in local pubs. For the fellow zymology buffs out there, Kombucha is a symbiotic culture of bacteria and yeast, comprising acetobacter and one or more yeast cells. In Chinese, this microbial culture is called jiaomu, literally meaning “yeast cells”. The final “mat” produced resembles kelp, and is also known as “Manchurian Mushroom”. In laymen’s terms, it is a sour, slightly fermented drink that does not quite fit into either the beer or tea category. The distinctive sour taste often calls comparisons to Belgian lambics, although Kombucha’s

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Belgian cousin is brewed through spontaneous fermentation, and often boasts a much higher alcohol level. As with any fermentation process, Kombucha requires a certain amount of sugar for the bacteria to feast. According to the American Alcohol and Tobacco Tax and Trade Bureau, many Kombucha products contain little more than 0.5% alcohol by volume, but some contain less. Like many ancient recipes, Kombucha was first brewed with health benefits in mind, and the taste has not changed much since it was first brewed. Lambics were amongst the first beers to be brewed, and ancient taste-buds were much more akin to sour flavors, as opposed to the sugary, alcoholic flavor that dominates beer in modern times. The health benefits were known to the first brewers of Kombucha, and the acidity of the drink prevents from contamination during the fermentation process and storing after fermentation has stopped. The beneficial yeast is said to contain elements that help cleanse the body, improve joint movement, and digestion.

Now- on to the brewing. As is anywhere, getting one’s hands on a “mother yeast” to start the process is not an easy one. Luckily, one can buy almost anything online, and it was there that I ran into a seller who had previously made Kombucha and wanted to give away the “mother yeast” to someone else. After each brew, the “mother yeast” is more nourished and remains useable for future Kombuchas. The process of finding the “mother yeast” is by far the most difficult task in brewing, so once this is done one is free to sit back and let biology take its awesome course. Simply take the “mother yeast” and place in a jug of sweetened tea. I used black tea, although different kinds of tea are also possible. To sweeten, simply use any sort of sweetener you would normally drink with tea. Standard recipes call for one cup of sugar (or any other sweetener) per gallon of tea. This ration can vary as one becomes more versed to brewing Kombucha. Cover the sweetened tea and “mother yeast” with a cheese cloth to prevent dust and

The highly distinguishable taste leaves one pondering what might be going through the mind of one who has just brewed and enjoyed a pint of Kombucha, 2,000 years Ago

other airborne organisms from getting in, although still allowing for the growing liquid to “breathe”. After each brewing from one “mother yeast”, a “baby” is formed on the top layer during fermentation. After 13 days of sitting at room temperature, my China-brewed Kombucha was ready to drink and enjoy. As I sipped the age-old beverage lovingly brewed in its country of origin, the contrasting sweet and sour notes left a fantastic taste that can only come from Kombucha. The highly distinguishable taste leaves one pondering what might be going through the mind of one who has just brewed and enjoyed a pint of Kombucha, 2,000 years ago.

If you are a homebrewer, writer, and reading this magazine then send in your “Brew Tale” to share with the 1.3 billion people who call China home. Document the experience further by adding photographs of homebrew consumption! Send all articles to HOPS | WINTER 2013/14 | 35


The American Brewers Association

“A Passionate Voice For Craft Brewers” A Chat With COO, Bob Pease

Michelle Wang

With the rapid development of craft beer in China, it comes as no surprise that The American Brewers Association would have an office in Shanghai. This insures a front row seat for American craft beer enthusiasts to the China scene-and there couldn’t be a better time to be involved. One can find The ABA at craft beer festivals around China and also organizing various beer-related seminars. Recently, Hops was lucky enough to sit down with Bob Pease, the CEO of The American Brewers Association and have a chat about craft beer in The U.S. and how it relates to China.

What is the mission of the American Brewers Association? To promote and protect small and independent American brewers, their craft beers and the community of brewing enthusiasts. We know that American craft beers have developed very fast in the past few decades. Are there any unique characteristics of American craft beers that compare to Europe? The hallmark of craft beer and craft brewers is innovation. Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent, while maintaining integrity by what they brew and their general independence. Craft brewers also have distinctive, individualistic approaches to connecting with their customers. Additionally, craft brewers tend to be very involved in their communities through philanthropy, product donations, volunteerism, and sponsorship of events.

How many breweries are there in America now? As of June 2013, there are a total of 2,483 craft breweries operating in the United States.

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Have you been to China? What’s your impression of the Chinese Beer market? How do you look at the current Chinese Craft Beer Market? I have visited China many times as part of our Export Development Program and have always been impressed with the interest and passion that Chinese consumers have for quality food and beverage products. Craft beers are unique and are very much an artisanal product. I am glad to see that China is developing its own craft beer industry and culture and that consumers remain interested in learning about the range of ingredients, beer styles, and brands available. I have truly enjoyed my previous visits to China and look forward to my next visit! American craft beer exports to the Asia-Pacific region have increased substantially in 2012. American breweries made strong gains in China and they are now the sixth largest export market for American craft beer.

Do you know how many American beer brands there are in the Chinese market? When did they first enter into China? How is their market performance? There could also be other US brands entering the market through grey channels which is a problem seen in markets around the world. But officially the BA is only aware of six US breweries exporting there. The BA is also aware of other U.S. craft beer brands available in China but that are

breweries will likely consider the market in coming years as demand increases and brewery production capacity expands. The Brewers Association’s Export Development Program (EDP) has targeted the Chinese market for promotional activities since 2006 and it continues to try to maintain a presence annually to support market growth. The Brewers Association participated in the Shanghai International Beer Festival in 2012 and 2013, and is considering doing so again in 2014. Many American craft breweries struggle to keep up with local and regional demand due to their overwhelming popularity. However, several breweries that are able to meet their domestic demand are seeking out foreign markets, as evidenced by the increase in Chinese exports mentioned above. The BA supports exports through its Export Development Program which generates exposure for American craft beer through trade shows, festivals, seminars, media outreach and competitions, among other activities. Additionally, we have a point of contact in China for the trade, media, and United States government officials in China that are interested in connecting with the Brewers Association or with brewery members. COO, Bob Pease

imported through grey market channels without the knowledge or approval of the brewery. This is a problem that the Brewers Association is working to combat around the world, because grey market channels often do not have the storage and distribution infrastructure in place to preserve the beer’s quality until it reaches the consumer. Most U.S. brands available in China entered the market in the last 5-6 years. Recent market performance has been impressive, with exports more than doubling between 2010 and 2012. We expect that sales will continue to grow, and more American breweries will consider exporting to China in the coming years.

I heard that most of the American craft beers are not very interested in the Chinese market because of the short supply of local American market. Is that true? Do you have any plans to promote the American craft beers in the Chinese Market? Strong local demand certainly plays a part in a brewery’s decision whether or not to export its products but despite strong local demand for U.S. craft beers, an increasing number of breweries are exporting because they see long-term potential. That said, these breweries may not select China as an initial market of focus. When it comes to exporting, U.S. breweries have numerous outstanding markets to select from. For many, China may be perceived as a more difficult market due to language barriers or lack of clarity with import regulations. Many breweries are also wary of exporting to China out of concern that their products will not be properly cared for under refrigerated storage and transport conditions. Many factors contribute to a brewery’s decision whether or not to export to China, but more

If we are going to organize an international craft beer festival in China, are you interested in organizing some American breweries to join the festival? A new festival in China would certainly be considered. Each year the Brewers Association evaluates a number of festivals, trade shows and other events that have not previously been a part of the annual EDP activity plan. The Shanghai International Beer Festival was added two years ago. In 2014, the EDP will be participating in events in Spain and Germany for the first time. American craft brewers are not only passionate about brewing, but also about sharing their love for quality beer. We are always open to learning about new events that could be a fit for our members.

Do you have anything else you would like to share with the Chinese Readers? We have recently published a new quality control guide: Best Practices Guide to Quality Craft Beer – Delivering Optimal Flavor to the Consumer. The guide is designed to provide general guidelines for distributors, shippers, publicans, sales staff, grocery stores, liquor outlets, bars and restaurants to better deliver high-quality craft beer. The guide will soon be translated into Chinese. In closing I would just like to thank them for their interest in American craft beer. I have visited China many times as part of our EDP and have always been impressed with the interest and passion that Chinese consumers have for quality food and beverage products. Craft beers are unique and are very much an artisanal product. I am glad to see that China is developing its own craft beer industry and culture and that consumers remain interested in learning about the range of ingredients, beer styles, and brands available. Most importantly, I am glad to see and hear about Chinese consumers enjoying American craft beers and I look forward to sharing some at a future event in China.

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Hong Kong Beer-Run Hong Kong- The name conjures images of narrow streets teaming with people, towering mountains and buildings lurking above, and just about any kind of cuisine or drink one could possibly be craving. One of the world’s ultimate international cities, Hong Kong is a place where few foreigners living in China have not been for a visit. As is the curse and wonderful aspect of any world-class city, Hong Kong is constantly changing. An article written in 2012 about Hong Kong’s craft beer scene is almost completely out of date, so we at Hops decided to visit this close, yet so distant world of HK for another well-deserved beer-run.

Keith Vincent


ot surprisingly, Hong Kong’s beer scene is much more dynamic in terms of imports, as opposed to microbreweries. This is due to the free-trade and low tariff nature of the city, and the overwhelmingly high rent prices keep start-up microbreweries at bay. One is much more likely to find a microbrewery nestled deep in a dark hutong in Beijing than anywhere in Hong Kong. Having said that, we at Hops took it upon ourselves to scope out three microbreweries and decide whether these pioneers of the industry meet the high standards of just about everything else in Hong Kong. Additionally, we take a closer look at the newest bars for imports, as this is a main reason to appreciate HK’s food and beverage scene. Lastly- no developing craft beer scene would be complete without a proper Craft Beer Festival, and Hops takes a closer look at Hong Kong’s annual Beertopia Fest by chatting with the founder and organizer, Jonathon So.

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Hong Kong Beer

Firstly- The Microbreweries Hong Kong Beer Many predict that Hong Kong will soon be ripe with available microbrew, although let us not ever forget the original. Hong Kong Beer was the first to set up its fermentation tanks in 1995 and thus ignited a taste for fresh microbrew that has pioneered the way for others to come. As is common for any pioneering business, HK Beer has gone through some turmoil, and its reputation has suffered in return. However, as of January 2014, the brewery has brought on a new brewmaster and will now be offering six different beers, as opposed to just one. HK Beer’s new brewmaster, Simon Pesch has over ten years’ experience brewing with Pyramid in California and will be brewing a range of beer from lighter lagers to dark stouts. Although keeping the original name of Hong Kong Beer, this established brewery is undergoing a complete transformation and has enormous potential to put Hong Kong on the map as a microbrew destination in the coming years. Typhoon Brewery Although currently on hiatus, Typhoon Brewery is an excellent choice for those who enjoy cask conditioned ale. Pierre Cadoret, the company’s founder, is a Cathay Pacific pilot who lives half the time in Lantau Island and has decided

to set up a small brewery. Due to Hong Kong’s constantly changing nature, Cadoret will most likely be up and running shortly after this publication, and we highly recommend scoping out a quiet bar to try a hearty pint of Cadoret’s Aldrich Bay Pale Ale, an English Pale Ale with 4.9% alcohol and excellent taste. Young Master Hong Kong’s newest microbrewery is a welcome addition to the scene and at the time of writing offered five different tasty ales. The selection crosses the spectrum from a refreshing light, buckwheat ale to a dark, roasted porter. At the time of writing, their most popular ale is a biting 40IBU session IPA with a unique blend of American and New Zealand hops. Rohit Dugar, the company’s founder now distributes Young Master Ales to The Roundhouse, Beef and Liberty, Artichoke Canteen and Hong Kong Craft Brew Craft (a homebrew store that sells Young Master growlers). This young company has plans of great expansion in Hong Kong, and we hope that by the time Hops once again updates our readers on the craft beer scene in Hong Kong, Young Master will already be a standard in terms of quality microbrew.

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The Bars The Globe Although the microbrewery scene is small in Hong Kong, the imported beer scene is second to none. At the time of writing this article, I am sitting in arguably the city’s most dynamic and favorite imported beer bar – The Globe. With over 100 beers to choose from, The Globe makes for an excellent choice. The large menu categorizes its precious beer into categories, including Grand Cru Bottles, lighter beers, hoppy beers, seriously hoppy beers, bitter beers, malty beers, dark beers, darker beers, flavored beers, and cider. The Globe has a rotating selection of nine draught beers, including Leffe, Old Specked Hen, London Pride, and Murphy’s. Shop A, G/F, Graham Street, Soho, Central The Roundhouse If The Globe is the best spot in HK to enjoy an imported beer, The Roundhouse is the best place to enjoy a quality selection of great beers on draft. Their extensive line-up includes 24 on tap, such as Haywired, Mikeller, Fuller’s, Rogue and BB. The most interesting part of their tap selection, however is the variety of microbrew. A welcome sight in a Hong Kong bar was that of Shanghai’s Boxing Cat’s line-up, inspiring a double take as I quickly scanned the taps. Most importantly, however is the constant selection of Young Master – making Road House one of the very few who now sell this excellent new microbrew. As well as an excellent beer on tap selection, The Roundhouse also boasts a fine southern American style food menu. A basket of fresh cut brisket, pulled pork, and fried pickles with a tall pint may have you believing you’re in Texas. G/F., 62 Peel Street, Central 中環卑利街62號

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Trafalgar One would not be blamed for passing judgment on Hong Kong’s Wan Chai district as a sleazy hub for prostitutes and middle-aged men. Craft beer does not exactly come to mind when one pictures the infamous Lockhart Road, however in the true spirit of change there exists a hidden English-Style pub with an excellent selection of beer at Wan Chai prices. Trafalgar is nicely set back from the street action on the fifth floor and boasts a roomy terrace to observe the nightlife below. Their British selection of bottles includes Badger, Batemans, Green King, Sambrooks, The Beer Kitchen, and Wadworth, amongst others. For those who prefer cider, there is an entire page dedicated to it. Additionally, Trafalgar offers 12 different beers on tap, although the selection of imported bottles is far more interesting. 5/F, The Broadway, 54-62 Lockhart road, Wan Chai 灣仔駱克道54-62 號博匯大廈5樓 The Bottleshop Along the peaceful waterfront of Sai Kung Harbor there stands a dynamic and fully stocked Bottle Shop with fine quality and rare bottles ranging from European to Asian and everywhere in between. Their selection includes Hittachino, Evil Twin Brewing, Lost Coast, Mountain Goat, and Belhaven, amongst many others. The lovely location and excellent selection make this spot well worth the visit to Sai Kung. GF 114 Man Nin Street, Sai Kung New Territories, Yi Chun St, Sai Kung

The Festivals – Beertopia To accompany Hong Kong’s growing microbrew, homebrew, and beer import scene, it was only natural that a large scale Craft Beer Festival would grace itself upon the island. Hops spoke with Jonathon So, the organizer behind Beertopia – the official name for the annual festival. “This year’s festival will take place over three days, whereas last year was only one day. Last year we had over 250 beers, this year, we will have over 400+ beers from around the world,” commented So. Although the festival includes microbreweries from mainland China, such as Boxing Cat and Great Leap, Beertopia has expanded tremendously from the first event, three years ago. “Five years ago there were maybe four or five craft beer importers, now there are dozens,” says So.

Beertopia 2014 Dates: Catch this year’s Beertopia celebration From March 13th to March 15th on the West Kowloon Waterfront

Hong Kong is a city of constant change – and that is part of the attraction. At the time of publication, these are the well-scoped out beer spots that Hops has deemed worthy of a beer-run to Hong Kong. Upon reading this article however, we encourage you to check the phone numbers and websites listed, as it is entirely possible that today’s greatest beer spots are no longer. The good news is that Hong Kong’s direction of craft beer is only going up. Perhaps instead of three good microbreweries to choose from, you might have five or ten. We highly invite you to send us feedback when you take that inevitable trip to Hong Kong. Like China, Hong Kong is changing at a pace that begs a collective discussion and craft beer is a fine example of how what once was will likely soon change

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The Great Beer Connection – Japan & Oregon Alan David

The great state of Oregon and Japan have, for centuries shared a distinct connection and mutual love-affair. One might attribute this to the many immigrants who moved to Oregon from Japan, or the striking similarities in topography of the two distinct regions. There is one reason, however that continues to stand the test of time and is rooted in both places gastronomic obsessions- the love of craft beer. This mutual desire for everything hoppy and malty has instigated numerous beer tour groups, and one in particular caters specifically to Japanese visiting Oregon. Brewvana Tours is based in Portland, Oregon and Hops recently sat down with tour guide, Red Gillen to discuss the strong beer connection between Oregon and Japan.

Why is it that the craft beer/microbrew scene is thriving in Oregon? The craft beer scene has been thriving in Oregon for about 30 years now. It all got its start here because of the availability of all the ingredients that go into beer; grain, hops and clean water. Few other states can boast this. Another reason for the growth of the craft beer is the amazing amount of cooperation among brewers. Rather than competing with each other, they help each other out, sharing recipes, techniques, etc. Yet another reason for the explosion of the craft beer scene is the support of the community – when a Portlander says, “let’s grab a beer”, he/she is referring to craft beer. Macro beers are not even part of the mindset here. As a result, there are now over 50 craft breweries in Portland alone (the most in any city in the world) and over 130 breweries in Oregon!

Having lived in Oregon and also visited Japan, I am aware of the connection between the two places. Why do you believe Japan and Oregon have always found such common ground? The Oregon-Japan connection started well over 100 years ago, when Japanese immigrants first came to Portland. More

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recently, this connection was strengthened by Japanese investment in Oregon’s natural resources industry starting in the 1980’s. One of the more interesting ties that bound the two places together was a Japanese TV show called, “From Oregon With Love”, that was actually filmed here. Because of this show, many Japanese held a special place in their heart for Oregon, equating it with natural beauty. There are many sister-city relationships between Oregon and Japan, and Japanese exchange students have been staying with Oregon families for decades. All of this has lead to a very strong relationship, which played itself out after the 2011 earthquake/tsunami in Japan. Oregonians held a number of events and raised an incredible amount of money for Japanese relief efforts.

What originally drew you to work with Brewvana? I first approached Brewvana about leading Japaneselanguage beer tours for one simple reason – Brewvana’s passion for the Oregon craft beer scene is unmatched. I am always impressed by the enthusiasm that Brewvana and its owner (Ashley Rose Salvitti) have for sharing the love for craft beer with its guests. Brewvana has one of the best networks in Oregon – I don’t think there’s a brewer that Brewvana hasn’t befriended and knows. The tours offer a mix of education, a lot of good laughs and of course, an ample supply of different, delicious craft beers. The tours are well-organized, and the guests always come away with great memories. I have even see guests make friends with other guests that they meet during the brewery tour. Everyone, the

Japanese tourists enjoying one of Oregon’s many microbreweries

guests, the tour guides and the representatives at the breweries all have a great time. I love the Brewvana team, and will continue working with them.

Can you describe a typical Brewvana tour? Is it aimed towards first-timers in craft beer appreciation, or does it also seek to educate newcommers? Typically, we hold tours for Japanese guests on Sundays. They come with different levels of craft beer experience – some people have heard about craft beer and want to learn more. Some guests enjoy craft beer already, and want to see what Oregon has to offer. Others work in the craft beer industry, and want to see how things are done in the most craft beer-friendly city in the world. A typical tour includes visiting 3 or 4 breweries. At each brewery, we serve a number of different beer styles, and explain how they’re different. We teach our guest to appreciate beer in terms of aroma, appearance, mouthfeel, taste – just as is does for wine. We also explain the ingredients that go into beer, and even bring malted grains and hops for our guests to touch, smell, even eat! During many of the tours, we give them a peek at the brewing process, with the brewer often doing the explaining and fielding questions. Things never get boring, we keep our guests busy with trying new beers, going to the next brewery, and even testing their newfound knowledge with beer trivia!

Hops Magazine is based in Shanghai, and there are plenty of people who are very interested in the craft beer/homebrew/microbrew scene. Do you believe that China will catch up to Japan in terms of the amount of local microbrews and overall beer culture? That’s a good question. Japan is rapidly catching up to the U.S. in terms of craft beer appreciation. However, this trend is mainly limited to the big cities, such as Tokyo, Yokohama and Osaka. I think the Chinese have always been fascinated with the U.S., especially the U.S. lifestyle. As the Chinese people begin to travel more, they should notice the “craft beer revolution” that is taking place in the U.S., and will want to drink craft beer at home – it may even be a status thing for a while. Students who have tried craft beer during their stays in the U.S. will want to find craft beers back in China. So, there is a lot of promise in China. What is needed is a community that is passionate about craft beer – if there are some high-quality craft beers being brewed, people will take notice. For what it’s worth, I think Hops Magazine is playing an important role! However, as is the case in Japan, one of the biggest barriers to the growth of the craft beer market in China may be the price. Tax systems, the need to import ingredients, and high rents will all contribute to craft beer being more expensive than macro-beers HOPS | WINTER 2013/14 | 43

BELGIAN SELECTION LA MĂˆRE NOĂ‹L Brewery: Brouwerij Huyghe Taste: Deep golden body with a huge, frothy, white head. High density of small particles. Moderate malty (grains) and yeasty aroma with light hoppy (orange) character; intense notes of spices (coriander). Moderate sweet and light acidic flavour with light-to-moderate bitterness in the finish. Medium body with oily texture and average carbonation. Category: Strong Ale (ABV 8.4%)


EST BIANCA Brewery: Gjulia Taste: Our Wheat Beer (weizen) is a top fermented beer made with a mix of barley and wheat malts. The wheat ensures intense scents along with especial aromatic sensations. The beer head is ne-grained and persistent, the brew presents a yellow colour with tangerine hues. The special yeast employed grants the highest aromas. A rich and ful lling taste means a complex brew although elegant and appealing at the same time. Matches well spiced food, medium matured cheeses and blue cheese. Secondarily fermented and aged in bottle, forms natural sediments. Category: Wheat Beer (ABV 6%) Available at Funkadeli 46 Yongkang Lu, near Jiashan Lu

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NORD BIONDA (AQUILONIS) Brewery: Gjulia Taste: Top fermented pale beer, smooth malt aromas of citrus and oral notes. A light body and delicate scents make this a great beer anytime, enhanced by a surprising clarity. A fresh beer to be sipped lively because the warm and sweet hues of the malt are well balanced with the hop scent. Aquilonis matches almost all dishes without extremely intense avours. Secondarily fermented and aged in bottle, forms natural sediments.

MIKKELLER GEEK BREAKFAST STOUT Brewery: Mikkeller Taste: Pitch black body with a medium, creamy, brown head. Complex, deep aromas of roast, wood, dark chocolate, coffee, smoke, liquorice. The taste includes coffee and smoke notes and all aromas in a perfect balance. Mouth feel is creamy, full and a complex, long, bitter, smoky finish.

Category: Pale Beer (ABV 5.0%)

Category: Oatmeal Stout (ABV 7.5%)

Available at Funkadeli 46 Yongkang Lu, near Jiashan Lu

Available at The Tap House- 74 Yong Kang Lu, near Xianyang Lu



本 地 的

BJ beijing

ZOMBIE PIRATE PALE ALE Brewery: Slow Boat Taste: The perfect “session” ale, the Zombie Pirate Pale Ale is named after China’s most infamous pirate, Zheng Shi (郑氏), who commanded the China seas in the early 19th century. She was a real badass and so is this beer. Amber in color, the Zombie Pirate is a medium bodied Pale Ale made with 2 row malt and American hops. Upfront aroma of fresh but subtle citrus hops that finishes semi-sweet with a touch of hoppiness and biscuit malt. Ahoy matey! Category: Pale Ale (ABV 4.75% IBU 45) Please see our Beijing Beer Guide for availability

BJ beijing


THE FIRST IMMORTAL DOUBLE INDIA PALE ALE Brewery: Slow Boat Taste: Tie Guai Li (铁拐李), the first of China’s Eight Immortals, is the inspiration behind this beer. The leader of China’s Eight Immortals, his gourd held elixirs that eased suffering just as this beer will. Our Double IPA is copper in color with hop forward citrus aromas, strong floral notes and a solid malt backbone exuding flavors of caramel and licorice. Tie Guai Li was also a boozer so it’s no coincidence that this beer is 8.0% ABV. Category: India Pale Ale Ale (8.0% ABV, IBU 65) Please see our Beijing Beer Guide for availability

BJ beijing

PANDA BREW PURE RED HONEY ALE Brewery: Panda Brew Pub Taste: “PureRed” is the first bottled beer of Panda Brew. We choose imported pale ale malt and crystal malt from Australia, several different type of hops from USA, and the best local honey from a very old honey farm in the south area of China to brew this red honey ale. The color of this beer is light amber. Moderate malty, caramel and honey aroma. Low bitterness and dry finish. Medium body and very easy to drink. Category: Honey Ale (ABV 5.5%)

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If you are a beer drinker and living in Shanghai or Beijing, we at Hops have you covered with this season’s newest microbrews from some of the countries finest brew houses.

THE BREW MASH – IRISH RED ALE Taste: This is our Brewmaster’s impression on a traditional Irish Red Ale – with a dominant tropical fruit hop aroma! Its caramel undertones absolutely balances this flavourful beer. Perfect for the upcoming Irish celebrations in March! Category: Irish Red Ale (7% ABV)

SH ai shangh

Brewery: The Brew The Kerry Hotel, 1388 Huamu Lu, near Fangdian Lu

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BARE KNUCKLE BARLEYWINE (LIMITED RELEASE) Taste: This American-style Barleywine has very complex flavors of raisin, toffee, chocolate and subtle smokiness. The aroma of this beer also holds fruity notes of citrus and passionfruit from the use of Galaxy Hops from Australia. Smoothness and drinkability of the strong ale is promoted through the extended boiling of this wort, and the use of Malaysian Gula Malacca sugar increases the sugar concentration and provides some unique Asian flavors. Bare Knuckle Barleywine is a very limited release beer that should be savored when sipping from a wine glass in the darkness of Winter.

Brewery: Boxing Cat Sinan Mansions, Unit 26A, 519 Fuxing Zhong Lu and 82 Fuxing Xi Lu, near Yongfu Lu

Category: Ale (ABV 10.2%)

FIRECRACKER IMPERIAL RED ALE (BOXER’S CHOICE) Taste: An ale with a deep amber color from the copious amounts of crystal malt as well as a light touch of chocolate malt. The malt undertones provide a slight burnt sugar flavor as well as caramel richness. The malt is offset by the use of 2 different hops as well as a dry hop addition of Centennial hops. The resulting flavor is complex with additional herbal/ spicy notes. Easy to drink but Imperial in stature and aroma! Category: Ale (ABV 7.5%)

BELGIAN WITBIER (SEASONAL SELECTION)Taste: Our Spring Seasonal Wheat Beer brewed to style like found inBelgium. This is a classic unfiltered style of beer using imported yeast and hops. Our nouveau approach to this beer adds some additional complexity, as we use orange peel, pear sugar and organic pink peppercorns. The resulting flavor has subtle notes of orange, citrus and spiciness in a crisp dry finish.

SH ai shangh

Category: Ale (ABV 4.7%)

CRANBERRY PORTER (Photo Featured) Taste: This decadent porter has been brewed with 70% Dark Chocolate from Belgium and cranberry puree that has been provided by the U.S. Cranberry Association Category: Porter (ABV 6.3%)

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From Yakima Valley, USA

We’ll meet all your hops needs 4 4 4 4

Great Varieties Full Product Range Professional Team Sustainability Program

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23A EGL Tower, 83 Hung To Road, Kwun Tong, Kowloon, Hong Kong Phone: +852-2690.4426 Fax: +852-2690.2833 Email:

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Rm. 3204, Block C Huangdu Plaza, 3008 Yi Tian Road, Fu Tian District, Shenzhen, China Phone/Fax: +86 755-8315.2839 Email:



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PASS BY BAR 10% OFF ANY OF OUR 200 BEERS Expires April 30th, 2014

Valid until April 30th, 2014

AFTER DISCOUNT: If you spend more than 500rmb you can get a T-Shirt (worth over 100rmb) or one flagon | NOTE: customer must provide original receipt

42 Taojiang Lu, Xuhui, Shanghai, China, 200040 | +86 187 2100 4614 Hours: Thursday hours 9:30 pm–11:00 pm

ADDRESS: 108 Nan Luo Gu Xing, Dong Cheng, Beijing PHONE: 010-84038004


Brewery Tour Shanghai


100RMB OFF good for one person’s admission

Valid until April 30th, 2014 42 Taojiang Lu, Xuhui, Shanghai, China, 200040 | +86 187 2100 4614 Hours: Thursday hours 9:30 pm–11:00 pm

Expires April 30th, 2014 BEER ALL B1/F, Unit 8821, Bldg 17, Jianwai SOHO west area, 39 Dongsanhuan Zhonglu, Chaoyang District 朝阳区东三环中路39号建外SOHO西区17号楼地下1层8821号商铺(近华彬大厦) Monday off, Tuesday to Friday business 18:00-00:00


Dos Equis Lager and Dos Equis Ambar Daily: 5pm to 7pm and after 10pm. Expires April 30th, 2014 Second Floor, Shanghai Grand Plaza Club House, 568 Julu Lu, near Xiangyang Bei Lu, Jingan district 静安区巨鹿路568弄四方新城俱乐部2楼, 近襄阳北路

Camel Bar

BUY ONE GET ONE FREE On Stella Artois Promotion valid after 8pm Monday-Thursday Offer good through April 30th, 2014 No.1 Yue Yang Road, Shanghai | TEL: 021 6437 9446 岳阳路1号

PLEASE NOTE All coupons limited to one-per-customer

COCKTAILS AND DRAFT CRAFT BEERS One per customer Expires April 30th, 2014 THE BEIJING DRIVE THRU 3/F, Bldg 5, Sanlitun Soho, Gongti Beilu, Chaoyang District 朝阳区工体北路三里屯Soho5号楼3层

20% OFF YOUR FIRST ORDER OF 3,5 OR 10 HALF PINT BEER SAMPLER Order only good at the Slow Boat Brewery Taproom.

Expires April 30th, 2014 SLOW BOAT BREWERY TAPROOM Beijing, DongCheng, Dongsi Ba Tiao, #56-2 北京市东城区东四八条56-2号

HOPS | WINTER 2013/14 | 49


CROSSWORD Call yourself a beer sommelier? Prove it! Complete our Hops beer trivia crossword puzzle and test your knowledge of this age-old beverage. Need some beer-related incentive? Complete our crossword puzzle and receive a six pack of Shanghai’s newest imported wheat beer, Keizerrijk Van Bree. Simply send this page to the Hops office in Shanghai to prove your worth and we’ll make sure a cold six pack is waiting for you to pick up. 1









QUESTIONS ACROSS 3 The Egyptian pyramids were built on beer. Stonecutters, slaves and public officials were paid in a type of beer called ________. (hint: this is where the modern word for money comes from). 5 Which popular beverage was once banned to bolster staggering brew sales?



6 Beer is made of hops, yeast, barley, and what other ingredient? 7 The beginning traces of beer production are from which ancient region?


11 Where is Beertopia Beer Fest held every year? 13 In ancient lonia (4,000 years ago), it was an accepted practice for the father-in-law to supply his son-in-law with an unlimited supply of honey mead during the first month of marriage. This practice initiated the term____


QUESTIONS DOWN 1 Ale was brewed for centuries without which ingredient? 2 The term “rule of thumb” applies to which aspect of brewing beer?

DETAILS: Send this page to the address below to receive six-pack. All applicants should include full name, email and telephone number: HOPS Office, KIBS building, Room 720 928 Xikang Road, Jing An district, Shanghai 200032 Or Send via email:

4 Where is the major hops import company, Yakima originally from? 8 The most expensive beer in the world is an exact replica of a recipe found in this ancient civilization. 9 Which bishop is considered the “Satron Saint of Beer”? 10 What is the name of the ancient Chinese fermented tea that is still enjoyed today? 12 What is the name of the Master Gao’s bottled craft beer?

HOPS | WINTER 2013/14 | 51

SHANGHAI BEER GUIDE Don’t see your favourite beer? Know where to find the best beer in town? Let us know: Achel

Cheers In De Refter Grand Yard Jackie’s Beer Nest Kaiba Southern Barbarian Shangri-La Pudong The Fount Bar No. 37

Brew Dog 5AM SAINT

Boxing Cat Brewery Cheers In Dean’s Bottle Shop Jackie’s Beer Nest Kaiba Kin MAYA Nene The Tap House Qinghua Bar


Cheers In Dean’s Bottle Shop Jackie’s Beer Nest

HARDCORE IPA Boxing Cat Brewery Cheers In Dean’s Bottle Shop Jackie’s Beer Nest


Cheers In Dean’s Bottle Shop Inferno Jackie’s Beer Nest Kin The Tap House

TRASHY BLONDE Cheers In Dean’s Bottle Shop Jackie’s Beer Nest Kaiba Kin Qinghua Bar Sasha’s The Tap House

Brunehaut Deli De Li Corner store Funkadeli Ivan store Puro

Brooklyn EIPA

The Alchemist Cheers In City Shop Dean’s Bottle Shop El Coctel Feidan Food Central Kin MAYA PIRO Qinghua Bar Shanghai Brewery The Shed

BROOKLYN LAGER The Apartment Apothecary The Beaver The Camel Sports Bar Cheers In City Shop Coolplus Bar Cotton’s Dean’s Bottle Shop Feidan Food Central Jam 76 Bar & Grill Nancy’s Bakery

Not Me Shanghai Brewery Shanghai Slim’s The Shed Upper East

Cascade CASCADE PREMIUM Bohemia Cheers In Cross Music Greek Taverna Gumleaf Grub & Groove Howard Johnson Kakadu The Northern Londoner Pizza Street Sasha’s Southern Barbarian T8 The Shed Waterhouse Hotel

CASCADE STOUT Cheers In Cross Music Kakadu La Fourchette Sasha’s


De Refter Chambar Deli De Li Feidan Grand Yard Grub n Groove Kaiba 1,2,3 Sliders Handle Bar O’Malley’s Camel Cheers In Shanghai9 Shanghai Brewery Bar No. 37 PIRO PURO Oscar’s Dakota Jackie’s Beer Nest Sasha’s Fountain Southern Barbarian Waldorf Astoria


Franck La Fourchette


Grub & Groove Howard Johnson Intercontinental The Irishman’s Pub Kaiba 1,2,3 Kakadu Kangaroo Bar The North Londoner Park Tavern Sasha’s Shanghai9 The Shed Sheraton Pudong Southern Barbarian T8 Waldorf Astoria Waterhouse Hotel Woodstock Sports Yasmine Butcher


Deli De Li De Refter Funkadeli Grub and Groove Kaiba 1,2,3 Piro PURO M on the Bund Boxing Cat Grand Yard Delight


The Apartment Bell Bar Big Bamboo Cheers In De Refter Deli De Li Feidan Grand Yard Jackie’s Beer Nest Kaiba 1,2,3 No. 37 bar Oscar’s Shanghai9 The Fount


Bell Bar Big Bamboo Cheers In Dada Dakota Feidan Jackie’s Beer Nest Kommune Cafe O’Malley’s Irish Pub Oscar’s Papa’s Bierstube Park Tavern Sasha’s Wings Sports Bar

Feidan Kakadu


Craft Brews


Boxing Cat Brewery The Brew Dr. Beer Shanghai Brewery Bund Brewery Ganlanba Papa’s Bierstube Old Captains Bar Flamen Hot

Crown Lager Bastian Bakery Big Bamboo Bubba’s The Camel Sports Bar Cheers In Cross Music Greek Taverna Gumleaf

52 | WINTER 2013/14 | HOPS

Azul Viva Barcelona Bocado Brownstone CASA-13 Cheers In City Shop Coolplus Bar El Coctel El Willy La Verbena LOLA Mincheng Hotel Misael Mistral Restaurant Antoni

ESTRELLA INEDIT (750) Cheers In Chicha

Coolplus Bar El Willy Intercontinental Pudong Made In Indonesia MAYA M1NT Mistral Nene Sasha’s Shanghai Slim’s


Malone’s Oscar’s Sasha’s


Metro RT-Mart Carrefour Wal-Mart Supercenter NGS

Casanova 10 Corson Como Bombana Bocca Funkadeli Severino Good Fellas Dvino

Kronenbourg 1664



Cheers In De Refter Grand Yard Jackie’s Beer Nest No. 37 bar Kaiba Souther Barbarian Shanghai9


Big Bamboo The Blarney Stone The Camel Sports Bar Cheers In Feidan Grand Yard Julie’s Bistro Kakadu Oscar’s Porta Nova Italian Sasha’s The Shed The Spot Wings Sports Bar

Hoegaarden De Refter Big Bamboo Fountain The Camel Sports Bar Cheers In Deli De Li Feidan Grand Yard Jackie’s Beer Nest Kaiba MAYA Oscar’s Pizza Marzano Sasha’s Shanghai 9 Sliders The Spot The Shed The Fount Kasteel Cheers In De Refter Jackie’s Beer Nest Kaiba Shanghai9 Sliders Southern Barbarian

Kentucky Bourbon Barrel Ale, (draft) Inferno The Plump Oyster Piro The Public

Big Bamboo Cheers In Sasha’s Shanghai9 The Shed

De Refter Deli De Li Dr. Wine Kaiba 1,2,3 PURO Southern Barbarian

La Chouffe Deli De Li De Refter Kaiba 1,2,3


Bell Bar De Refter Cheers In Feidan Fountain Grand Yard Grub n Groove Inferno The Shed The Fount Jackie’s Beer Nest Kaiba 1,2,3 No. 37 Bar The Camel Sports Bar (both locations) Pizza Marzano Shanghai 9 Sliders

Liefmans Cheers In De Refter Feidan Jackie’s Beer Nest Kaiba 1,2,3

Lindemans Boxing Cat Camel Sports Bar De Refter Kaiba 1,2,3 PURO Souther Barbarian


Arcade Cheers In Country Pub Munchie’s Not Me PIRO Southern Belle


De Refter Golden Jaguar Puro Staxx Wine Shop

Cheers In Dakota De Refter Feidan GoGa Jackie’s Beer Nest Kaiba 1,2,3 Shanghai9 Southern Barbarian Southern Belle



Keizerrijk Van Bree

Big Bamboo The Blarney Stone The Camel Sports Bar


Big Bamboo

Cheers In City Bull Julie’s Feidan Gourmet Cafe Hard Day’s Night Pudong Masse Wings Sports Bar


The Alchemist The Beaver Big Bamboo Cheers In City Bull Julie’s City Shop Coolplus Bar Courtyard Marriott Pudong Courtyard Marriott Puxi The Fat Olive Gourmet Cafe Grub & Groove I Love Shanghai Kin Masse Old Shanghai Shanghai Slim’s Wings Sports Bar Yucca

Murphy’s Stout De Refter The Blarney Stone Malone’s Park Tavern Shanghai Brewery

Newcastle Brown Ale Cheers In Feidan Jackie’s Beer Nest Shanghai9 The Shed

North Coast ACME PALE ALE Boxing Cat Brewery Captain Bar Cheers In City Shop Dada Bar Feidan Kaiba 1,2,3 Not Me Old Shanghai


Apothecary Arcade Cheers In City Shop Coolplus Bar Courtyard Marriott Pudong Craft Element Fresh Kaiba 1,2,3 Kin Nancy’s Bakery Qinghua Bar Shanghai Slim’s Southern Belle

OLD NO. 38 STOUT The Alchemist City Shop Cheers In Feidan Misael Not Me


Apothecary Arcade Boxing Cat Brewery Cheers In City Shop Courtyard Mariott Pudong Craft Feidan Qinghua Bar

SCRIMSHAW Cheers In City Shop Coolplus Bar Qinghua Bar


Cheers In De Refter Jackie’s Beer Nest

Kaiba No. 37 bar Shanghai9

PALM Cheers In De Refter Sliders Ivans Shop Staxx White Shanghai 9 Sliders Kaiba


Cheers In City Shop Eton Hotel The Flying Fox Glo London Intercontinental Expo Hotel The Red Lion

Pure Blonde Barbarossa Big Bamboo Bohemia Bubba’s The Camel Sports Bar Cheers In Dean’s Bottle Shop Fairmont Peace Hotel Gourmet Cafe Grub & Groove Kaiba 1,2,3 Kangaroo Bar Park Tavern Pizza Street Radisson Xinguo Sasha’s Shanghai9 Sliders The Shed Waterhouse Hotel Wings Sports Bar Yasmine Butcher Boxing Cat Camel Sports Bar Kaiba 1,2,3


Amy’s Restaurant Bubba’s Steakhouse Bai Jia Ban Prawn Restaurant Green Apple Bar and Restaurant The Fount Good Hot Pot Madison Mexico Lindo Monsoon Thai-Yunnan Cuisine Plus Wines

Rochefort De Refter Cheers In Delight Food Deli de li Fountain Grand Yard Jackie’s Beer Nest Kaiba 1,2,3 No. 37 Bar PURO Shanghai 9

Rogue ROGUE AMERICAN The Beaver Cheers In City Shop Coolplus Bar Dean’s Bottle Shop De Refter Feidan MAYA Qinghua Bar Southern Belle

ROGUE DEAD GUY ALE The Alchemist Apothecary Arcade The Beaver Boxing Cat Brewery Camel Sports Bar Cheers In City Shop

Coolplus Bar Craft Dean’s Bottle Shop Feidan Grub & Groove I Love Shanghai Inferno Kaiba MAYA Mistral Nancy’s Bakery Not Me Pier 39 Piro Qinghua Bar Shanghai Brewery The Shed Southern Barbarian The Tap House (draft) Wings Sports Bar Yasmine’s

Saison Bohemia Cheers In Deli De Li De Refter Kaiba 1, 2, 3

Sagres Bohemia SAGRES BOHEMIA Cheers In Dean’s Bottle Shop M1NT Macau Porgutuese

SAGRES LAGER Cheers In Cotton’s Grub & Groove Macau Portuguese MAYA Skyline

SAGRES PRETA Cheers In Grub & Groove Inferno Macau Portuguese

San Miguel The Apartment Bounty X Bistro CASA-13 Cheers In Kangqiao Ole The Shed Wings Sports Bar Yasmine’s

Saranac SARANAC PALE ALE Cheers In City Shop Dean’s Bottle Shop Qinghua Sherpa’s Southern Belle


Stella Artois


Big Bamboo The Blarney Stone Bubba’s The Camel Sports Bar Cheers In Jackie’s Beer Nest Malone’s Oscar’s Park Tavern Sasha’s

Tripel Karmeliet Cheers In De Refter Kaiba 1,2,3 Jackie’s Beer Nest Kaiba PURO Shanghai9


The Apartment Bell Bar Cheers In Dakota De Refter Feidan Jackie’s Beer Nest Kaiba 1,2,3 No. 37 bar Oscar’s Park Tavern Southern Barbarian Southern Belle The Plump Oyster

Victoria Bitter Bastiaan Bakery Big Bamboo Blue Frog Bubba’s The Camel Sports Bar Cheers In The Funky Chicken Greek Taverna Gumleaf Grub & Froove Hard Day’s Night Howard Johnson Intercontinental Kakadu Mexico Lindo The North Londoner Oscar’s Park Tavern Radisson New World Sasha’s The Shed Sheraton Pudong Southern Barbarian Yasmine Butcher

Warsteiner Sliders Deli De Li Funkadeli Camel Sports Bar PURO The Shed Grub and Groove

De Refter The Fount Bell Bar Big Bamboo The Camel Sports Bar Chambar Cheers In Feidan Julie’s Bistro Kaiba Kakadu No. 37 Bar MAYA Shanghai 9


St. Feuillien

Boxing Cat Brewery Cheers In City Shop Coolplus Bar Dean’s Bottle Shop Fennel Lounge Kaiba Qinghua Bar Stocci Chocolate Lounge

Cheers In De Refter Deli De Li Delight Food Kaiba 1,2,3 No. 37 Bar Sliders Waldorf Astoria

Cheers In De Refter Grub and Groove Jackie’s Beer Nest Kaiba No. 37 bar Shanghai9

Young’s Double Chocolate Stout

Don’t see your favourite beer? Know where to find the best beer in town? Let us know: editors@

HOPS | WINTER 2013/14 | 53

BEIJING BEER GUIDE Don’t see your favourite beer? Know where to find the best beer in town? Let us know: Achel

All Beer Beer Mania Maiba The Drive-Thru The Tree

Boddingtons Hutong Pizza Kai Ba Backpacker Cafe

Bombardier Grand Hyatt Heavenly Store Let’s Burger Terra Tube Station

Brew Dog 5 AM SAINT Bang Bang El Nido Heavenly Store The Drive-Thru


12 SQM Bang Bang El Nido Heavenly Store The Drive-Thru

HARDCORE IPA Bang Bang El Nido Heavenly Store The Drive-Thru


12 SQM Bang Bang El Nido Heavenly Store The Drive-Thru

TRASHY BLONDE Bang Bang El Nido Heavenly Store The Drive-Thru

Brooklyn EIPA

Amilal Apothecary Bang Bang BGH Capital M d Lounge El Nido Embassy House Fez Bar Green Mountain Grinders Heavenly Store Home Plate Ichikura Irish Volunteer Jenny Lou’s Kro’s Nest Mao Mao Chong Mosto Nola Park Hyatt Beijing Pekotan Starfish Stumble Inn The Drive-Thru Tim’s Texas BBQ Union Bar and Grill WowNew


12 SQM Amilal Apothecary Bang Bang BHG Chef Too El Nido Embassy House Grinders Heavenly Store Home Plate Huazai Chuan Bar Ichikura IKI James Joyce Jenny Lou’s Kro’s Nest Laker’s 798 Lush Mao Mao Chong Mosto Nola Opposite House Stumble Inn Susu The Box Tim’s Texas BBQ The Drive-Thru Union Bar and Grill Vineyard Cafe Wenzhou Restaurant WowNew


d Lounge Terra Tube Station


All Beer Beer Mania The Tree Nashville Hilton Hotel 1st Floor Im Beer D-Bar Coco Park Bocata Souk Bar Unconditional Love Cafe Stumble Inn The Serk Parkside Bar and Grill Beer All Grinders Morel El Nido The Drive-Thru Chez Julien V-Lounge


Boucherie Chez Gerard Chez Julien Sofitel The Drive-Thru

Craft Brews Great Leap Brewery The Malty Dog The Saddle Cantina Slow Boat Brewery

Delirium Backpacker Cafe Beer Mania Beerall Bar Morel’s Drive Thru I’M Beer

54 | WINTER 2013/14 | HOPS

Siif Temple The Drive-Thru The Tree The Serk


Beer Mania Brussels East Shore Nanjie Bar The Brick The Drive-Thru The Tree Unconditional Love Cafe

Erdinger The Brick Estrella The Drive-Thru


1st Floor Bang Bang Burgers and Beer Carmen El Nido Embassy House Fez Bar Ganges – Lido Ganges – Sanlitun Grand Hyatt Green Mountain Heavenly Store Home Plate Kro’s Nest Niajo Ole Restaurant and Bar Parkson Peter’s Tex-Mex Salud Starfish Taste of Spain The Drive-Thru Wenzhou Restaurant WowNew

ESTRELLA INEDIT Burgers and Beer Carmen Flamme Heavenly Store IKI Kro’s Nest Niajo Parkson SALT Starfish Susu Taste of Spain Terra The Drive-Thru

Grimbergen Beer All Beer Mania Chill Bar The Drive-Thru


The Brick Paddy O’Shea’s Souk Bar The Drive-Thru The Tree Unconditional Love Cafe


Beer Mania The Brick El Nido Luga’s Heaven La Pizza Modernista 12 Sqm Tim’s BBQ Little Britain CJW Lush The Drive-Thru Swiss Bar Unconditional Love Cafe


Reef Chill Bar Hilton Beer Mania The Drive-Thru The Tree Melody KTV

Kentucky Bourbon Barrel Ale TDT Hatsune SLT Kro’s Nest Brussels El Nido The Drive-Thru Home Plate Eudora Back Ally Bistro Pizza Squared Frost Heaven Zhou’s Bar Hilton Beijing

Keizerrijk Van Bree

Golden Jaguar MaltyDog JOMO Hippo KOP Beer All Peter’s(Jianguomen branch) Peter’s(Lido branch) Parnas

Kilkenny Grinders

King Fisher Beer All Drive Thru Ganges-Lido Ganges-Sanlitun Siif Tandoor


Beer Mania 1st Floor Migas Siif Temple The Drive-Thru

La Chouffe Beer Mania Brussels Ya Er Cafe The Malty Dog


The Brick Beer Bania 1st Floor El Nido Heaven Hutong Pizza

La Pizza Modernista 12 SQM Little Britain The Drive-Thru Swiss Bar

Lindemans 12 SQM Beer Mania Chez Julien 1st Floor Nearby The Tree The Drive-Thru The Tree El Nido Chill Bar


Bang Bang Black Sun Bar Bookworm Fu Bar Grinders Heavenly Store Home Plate Hot Cat Club Kro’s Nest Ole Restaurant and Bar Starfish Stumble Inn The Drive-Thru Wenzhou Restaurant

Maredsous Beer Mania Reef The Drive-Thru The Tree Ya Er Cafe

Moosehead ALE

1st Floor BHG El Nido Embassy House Filling Station Grinders Irish Volunteer Kro’s Nest The Drive-Thru


1st Floor BHG El Nido Embassy House Grinders Home Plate Hot Cat Club Kro’s Nest Paddy O’Shea’s Parkside Bar and Grill Susu The Drive-Thru

Newcastle Brown Ale The Brick Paddy O’Shea’s Souk Bar The Drive-Thru The Tree

North Coast ACME PALE ALE Amilal BHG d Lounge El Nido Eudora Station Grinders Heavenly Store Home Plate IKI Jenny Lou’s Kro’s Nest Metro Parkson

Star City Terra The Drive-Thru Tube Station Unconditional Love Cafe WowNew


Maiba Pass By Bar Reef The Tree

Rogue American

Apothecary Bang Bang BHG El Nido Element Fresh Grinders Gungo Ho Heavenly Store Home Plate IKI Jenny Lou’s Lush Peter’s Tex-Mex Stumble Inn The Drive-Thru Tim’s Texas BBQ Unconditional Love Cafe WowNew



1st Floor Amilal Bang Bang Beer Mania BHG Biteapitta Black Sun Bar Burgers and Beer El Nido Embassy House Grinders Heavenly Store Home Plate Hot Cat Club Huazai Chuan Bar Ichikura IKI James Joyce Jenny Lou’s Kro’s Nest Paddy O’Shea’s Parkson Pekotan Peter’s Tex-Mex Revolution Star City Starfish Stumble Inn Susu The Drive-Thru Tim’s Texas BBQ Tube Station Unconditional Love Cafe Vineyard Cafe WowNew

Amilal Apothecary El Nido Grinders Heavenly Store Home Plate The Drive-Thru Tube Station

RED SEAL ALE Amilal Apothecary BHG Biteapitta Black Sun Bar The Brick Chef Too El Nido Eudora Station Grand Hyatt Grinders Heavenly Store Huazai Chuan Bar Jenny Lou’s Kro’s Nest Parkson Passyby Starfish Susu Tube Station The Drive-Thru Vineyard Cafe WowNew


Amilal El Nido Green Mountain Grinders Heavenly Store Home Plate The Drive-Thru Starfish Unconditional Love Cafe

Orval All Beer Beer Mania Maiba The Tree

PALM Parnas


BHG Burgers and Beer El Nido Embassy House Heavenly Store Kro’s Nest Susu Tube Station

Rochefort Beer Mania IM Beer

BHG El Nido Eudora Station Heavenly Store Home Plate Ichikura Jenny Lou’s Kro’s Nest Parkson Pekotan The Drive-Thru Tim’s Texas BBQ Tube Station Unconditional Love Cafe


Saison Beer Mania IM Beer

Samuel Smith The Drive-Thru

San Miguel

Beer Mania Burgers and Beer El Nido Grinders Heavenly Store Home Plate Kro’s Nest Lush Ole Restaurant and Bar Paddy O’Shea’s Stumble Inn The Drive-Thru

Saranac Pale Ale Bang Bang Flamme Fu Bar Heavenly Store Home Plate Kro’s Nest Parkson The Drive-Thru

Slow Boat Brewery

Home Plate I & II El Gran Bocado Taqueria The Local Sand Pebbles, Tim’s Texas BBQ, East Hotel (Xian Bar), Hidden House The Brick The Bookworm 12SQM Cuju Plan B James Joyce Tavern Paddy O’Sheas Union Bar & Grille Amilal Burger Counter Hidden House NB Tang

Stella Artois The Tree Nearby The Tree La Pizza Luga’s Tim’s BBQ Little Britain CJW Lush Swiss Bar Pyro Reef

St. Louis Parnas

St. Feuillien Beer Mania The Tree Beer Circles The Loop Pass By Bar Parnas The Drive-Thru Siif IM Beer

Strongbow The Brick Fu Bar Grinders Paddy O’Shea’s The Drive-Thru The Tree

Tripel Karmeliet 1st Floor 7D Bar Beer Mania Nearby The Tree The Drive-Thru Swiss Bar

Young’s Double Chocolate Stout Amilal Biteapitta El Nido Heavenly Store James Joyce The Drive-Thru Tube Station

Warsteiner 7D Bar The Serk Luga’s Bar Swiss Bar Hotel G Parnas Hilton Dong Cheng Molly Malone’s

Westmalle Beer Mania The Tree Vulcan Bar Maiba The Drive-Thru

Don’t see your favourite beer? Know where to find the best beer in town? Let us know: editors@

HOPS | WINTER 2013/14 | 55

23 May- 1 June Awards Hosted at Sinan Mansions Beer Festival - 31 May-1 June And introducing...

Shanghai’s First Homebrew Festival! Beer week events Grand Opening Brew Cruise along Huangpu River – May 23 Home Brew Competition – GET BREWING! City wide beer promotions Over 40 Beer Locations City Wide Over 200 Beers!

Sponsored by My Homebrew Store and hosted by Hops Magazine

Enter at least three bottles of your finest homebrew and have a chance to win prizes from My Homebrew Store, including top quality ingredients and equipment. Judging will take place on 31st May right before the Beer Festival kicks off. Winners will be announced on stage Saturday evening during the festival.



Navigate the City with our Beer Map! Win a Free Beer Trip to Beijing! Craft Brewers Conference – May 29 Sinan Mansions Beer Festival – May 31-June 1

Get Brewing Today! Submission dates 26TH-29TH MAY, 2014 Drop off or send to Hops Office: 928 Xikang Lu, Suite 722 For more information, please contact Hops at: or 02- 32270086- 208


HOPS Winter 2013/14  

Hops is the only publication in China dedicated exclusively to beer culture.

HOPS Winter 2013/14  

Hops is the only publication in China dedicated exclusively to beer culture.