This beer is a custom-blend of lambic-inspired traditional spontaneous ale that was refermented with dried Hawthorne berries direct from China. Pink, tart, and fruity, but still showcasing a depth of flavor and complexity that can only come from spontaneous fermentation.
A complex, layered farmhouse ale brewed with (formerly) poisonous Yunnan wild mushrooms. A pleasing light carbonation carries strong aromas of porcini shrooms and a hint of cardamon grounded in woody, earthy notes. Belgian yeasts bring a refined and balanced acidity, leading to a nutty finish.
A golden saison featuring Tibetan saffron and honey, brewed in honor of an old inside joke between 京A and Shangri-La. Inspired by the uncanny resemblance of both brewery co-founders to a certain silver fox George, this easy drinker features grains of paradise for seductive citrus notes and timeless floral aromas.
During the Ming Dynasty, red koji rice was described as “sweet in flavor and warm in property”. In this Chinese twist on a New England IPA, we’ve used it to impart a warming red glow and mellow fruity flavor to the beer, underpinning bold hop aromas of lime and tropical fruit.
Our second collaboration with Norwegian craft brewery Nøgne Ø is an invigorating dark ale. We’ve layered the earthy and herbal flavors of aged Pu’er Tea from Yunnan Province over a full-bodied base of roasted malts. Moderate bittering hops allow the distinctive character of the tea to take center stage.
Freshly-pressed red apples and hawthorn berries conditioned for three months on french oak that formerly held Cabernet Sauvignon. The end result is a beautiful blend of flavors including crisp apple, red berries, vanilla and honey rounded off by a mixed ferm cider.
This one’s all about Oreo. She’s one of the amazing people behind Taihu’s beers, and her namesake snack is a 京A favorite. This is a pastry stout featuring heaps of black-and-white Oreos in the mash, which were then aged on Madagascar vanilla beans. Every sip is a delightful, creamy, dessert-powered journey.
For people in Chongqing, Tianfu cola is more than a childhood memory – it gets its distinctive flavor from several herbs from traditional Chinese medicine: angelica root, rehmannia glutinosa, and white peony root. This beer has the flavor and tartness of cola, but give it a minute and the aroma of these unique herbs will wake up and delight you!
A follow-up to our “Made in Denmark” collaboration brewed in Copenhagen, this fusion between a witbier and an IPA boasts a silky-smooth body due to the inclusion of flaked wheat, but zaps the palate with a zesty kick of Lemondrop hops and fresh kumquat fruit. Each sip is rounded off by a blend of sweet-tart rosehips and floral chamomile prepared by Christian Gadient, head chef of BRUS.
This lightly toasted lager was designed to perfectly complement the flavors of their famous spicy crayfish. Drink it up for your health and a life best enjoyed with fresh beer and spicy food!
