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 beer stems from an argument over which city has the best summer soda: Beijing’s pulpy orange Beibingyang or Shanghai’s salty tangy Yanqishui. Neither side would budge, so we brewed a tart Gose with salted orange peel to combinine the best from both sides!
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.
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.
A kettle sour with an addition of fresh pineapple and oolong tea. Crisp, tart, and juicy but with a dry finish.
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.
