What’s on tap?
Where to start!? Every day the number goes up. In our original location in Huguosi, at least one new batch of beer is created every single day. We brew just about every style of beer out there – over 100 and counting. For instance, not too many brewers here [in Beijing] make sour ales, but we’ve made them all: Irish, German and Belgian style sours. I love sour ale, I’m obsessed!
What sets you apart from other craft brewers?
That’s a good question. The obvious answer, is that NBeer is the first genuinely Chinese craft brewer on the Mainland. And of course, by ‘Chinese’ I mean, from the brewers through to the bar staff, we’re 100 percent Chinese staffed, operated and owned. There are no foreigners involved.
How did you become involved in the craft beer world?
I’ve been running bars in Beijing since 1999. In 2004, I went to a culinary exhibition in Shanghai, that featured a ‘beer section.’ Most of the beer on offer was either Belgian or German, all the standard brands; I remember clearly, amid all these big colorful commercial promotions, there was one sad little booth with two people stood behind it, showcasing a few bottles of American craft beer. I tried one of their beers [Red Seal Ale] and it just blew me away. I couldn’t believe beer could taste this good! Immediately I decided to sign a contract with them to sell the beer in my bar [Pass By Bar, Nanluoguxiang, Gulou].
What would you recommend new customers try first?
The first thing you have to do at NBeer, is ask to try the latest, freshest brew. Then, work your way back towards the classics. Our aim is to encourage Chinese people to widen their tastes and try new beers.
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