This sour ale brewed in collaboration with Kex Brewing from Reykjavik and its name roughly translates as “an outing in the forest”. It features pine shoots, arctic thyme and angelica seed foraged in Iceland, along with sea salt produced by the island’s eothermal energy.
This beer started life as a humble golden ale, but was morphed into a fire-breathing flavor demon through additions of tomato, lime, and chili pepper. Or maybe it’s not a monster… just a tomato beer trying to not be misunderstood.
A dank, high-flying IPA for long trips (remember those?) and brave detours. Best Ale malt provides the run up, Idaho 7 and Strata hops provide the lift off, and a dry-hop of El Dorado, Hüll Melon, Idaho 7 and Strata bring it all down to earth. The result: a perfect flight of delicious, hazy hoppiness with no turbulence and a soft, pillowy mouthfeel.
Part two of our “Chun-Qiu” (Spring-Autumn) collaboration series with NBeer. This ruby red sour ale was dosed with a big addition of mulberries. The beer was then aged in red wine barrels for over 6 months, imparting further notes of ripe dark fruit and light oak.
Suan Mei Tang 酸梅汤 is a traditional sour plum drink brewed by Beijingers during the hot summer months. For the first chapter of this brew at Moonzen Brewery, we took the essence of this “老北京” drink – smoked sour plums, hibiscus, hawthorn berries and dried orange peel – and infused them into a wheat beer. The second batch of this crisp, refreshing beer will be brewed in Beijing at 京A in Spring 2016, hence the name, “One Beer, Two (brewing) Systems”.干杯！
A rich baltic porter infused with dates and figs that were smoked on lychee and applewood at 京A Brewpub. When the chilling Siberian wind sweeps through Beijing, this is the one to reach for.
A light summer sour inspired by Beijing’s breakfast of champions. Generous additions of mung bean and Pearson malt bring notes of the city’s famous ‘douzhi’ morning drink, grounded in a refreshing tartness and light body.
This beer uses a variety of fruity, citrusy hops and an infusion of fresh Yangmei, or Yumberry. This local Chinese fruit combines the sweetness of strawberries with a tartness reminiscent of pomegranate seeds, emphasized further by a light blend of kettle-soured ale.
This unique beer rides in on a tidal wave of flavor, balancing acidity, salt, and the toasted sweetness of our seaweed blend. In designing this beer we experimented with different types of seaweed, including fresh Kombu and Nori algae as well as seasoned toasted seaweed, eventually picking out a combination that works great in a beer. A pinch of fresh ginger adds an extra hint of herbal spice to this refreshing gose.
A classic gose brewed with fresh Guangdong starfruit and sea salt. Tart and citrusy on liftoff, this refreshing sipper hits hyperspace with hints of apple, pear and plum before reaching a stable orbit around subtle notes of lemonade and tropical fruit.
