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The rumors are true… 京A will soon be opening our second location! We’re already deep into renovations at 57 Xingfucun Zhonglu (formerly The Big Smoke). After brewing here for the past four years, we’re finally transforming the space into a full-fledged 京A Brewpub! What that means is we’ll be doubling down on beer taps so we can pour the full range of 京A’s year-round, seasonal, and experimental small-batch brews just like at our 1949 Taproom. And in the kitchen we’ll be bringing you an all-new menu of authentic Texas BBQ, which is what we’re really here talk about today…

Our BBQ chef, the man behind the meat, is Andrew Dilda. He’s been honing his skills with the smoker for 10 years in the Dallas area, specializing in what Texas is best known for – beef brisket. BBQ competitions are a big thing in that part of the US, and Andrew’s no slouch. He’s taken home the People’s Choice prize for the past three years at pro BBQ cook-off Meat Fight, and in 2015 he was also awarded the prize for Best Brisket, judged by Aaron Franklin (of Franklin Barbecue fame). Andrew’s been busy all week working with the custom smoker we built together, and this weekend we’ll offer you a sneak peek of what’s to come…

On Saturday from 4-7PM stop by our Xingfucun Brewpub for BBQ & Brews! The brewpub is still under construction, so we’ll be posted up outside serving up Chopped Brisket and Pulled Pork Sandwiches fresh from the smoker, and the 京A Keg Egg will be there with ice-cold beers in the cargo hold. Get a sandwich and a Worker’s Pale Ale combo for just RMB 50. We’ll also be selling them a-la-carte for RMB 30 a pop, so hang out in the alleyway and party with us or get ’em wrapped to-go. We’ll see you there!

(in case of rain, we’ll carry the BBQ pop-up over to our Taproom in 1949)