Chapter 84: Craft Brew

Returning to Jiangnanli, he called Ding Mengyao and asked her to send over a few cases of red wine. Lately, he had developed a fondness for Bordeaux estates, which suited him perfectly.

Before hanging up, he casually asked, “Any recommendations for Hangzhou?”

On the other end, Ding Mengyao laughed. “Are you kidding? A renowned gourmet like you needs suggestions from a mere girl?”

Zhuang Chen felt a little exasperated. Suddenly, Ding Mengyao seemed to recall something. “I’m no expert when it comes to food; you’d probably just laugh at my suggestions. But a friend of mine opened a bar in Hangzhou—quite a unique place.”

Zhuang Chen curled his lip. Bars were everywhere—what could possibly be unique about this one?

“Craft beer. Ever heard of it?” Ding Mengyao, as if seeing Zhuang Chen’s dismissive expression through the phone, laughed and scolded, “You’ve only just started dabbling in drinks, haven’t you? Take your time and learn!”

After hanging up, she sent the address via WeChat. Though he’d drunk plenty of beer, this was the first time he’d heard of craft beer.

He had always had a deep affection for beer. In the old days, when money was tight, cheap draft beer was all he could afford. To sit at a street stall on a sweltering summer evening, drinking ice-cold beer and nibbling skewers, had been the height of luxury.

It was evening—just the right time. He drove to his destination: Foam Workshop. The bar was small, the clientele sparse—clearly for a niche crowd.

At the bar, he met the owner, Zhang Hong, a friend of Ding Mengyao’s. Zhang greeted him warmly. On hearing that Zhuang Chen wanted to try craft beer, he immediately produced several bottles and laid them out before him.

“Drinking brings people together,” Zhang Hong said. “Through sharing a drink, bonds are formed. I believe that’s what people call fate. Brewing is as much about forging connections as it is about making alcohol.”

Zhuang Chen looked at the uniquely shaped bottles and smiled silently. Was this guy trying to show off right from the start?

“As early as the 1970s, craft beer became a global sensation, born out of a cultural movement against mass industrialization,” Zhang said, clearly well-practiced in introducing craft beer to customers. “It even survived America’s thirteen-year Prohibition, which began in 1920. Back then, craft beer was so sought after that brewers and drinkers alike would take risks for a taste.”

“Maybe you’re not clear on what exactly craft beer is?” he continued.

“The annual production must not exceed six million barrels,” Zhang explained. “To put it plainly, Yanjing Brewery produces more than ten times that amount each year. Also, the brewery must have no more than 25% of its shares controlled by non-craft beer companies.”

“At least one flagship product—or over half of total sales—must be brewed without adjuncts, or if adjuncts are used, it must be to enhance flavor, not diminish it.”

“Simply put, it has to be a small, independent brewery or brewpub. They can’t use large amounts of rice, corn, or even starch to cut costs and dilute flavor. Every craft beer has its own character.”

He opened a bottle and slowly poured it into a glass, foam rising quickly, then explained, “Since you’re Mengyao’s friend, I take it you’re usually a wine enthusiast. But beer has its own charm—first and foremost, it’s not like wine at all.”

“Wine is made by fermenting grape juice directly. In contrast, the main ingredient in beer—rice—can’t be fermented straight into alcohol. It has to go through mashing, where starches are converted to sugars, before fermentation. This step is essential.”

“Thus, craft beers tend to have a higher alcohol content than industrial beers. But the range is much broader—some even surpass wine in strength.”

He held the glass up to the light. “Pour the beer into a clean glass, and observe its color: is it clear, or is there unpleasant cloudiness or sediment?”

“If you can smell a bright, pleasing aroma, you’re off to a good start.”

“Take a small sip. See if there’s any sourness—excluding certain sour beers, of course. There shouldn’t be any off-flavors, like rust or spoilage, which can signal expired or contaminated beer.”

“Craft beer is all about individuality. Every bottle has its own story and meaning. If you savor the changes in flavor, you’ll find a unique pleasure in it.”

Zhuang Chen nodded, lifted his glass, took a deep breath, and to his surprise, detected a medley of fruity notes layered with caramel.

Zhang Hong smiled. “Go ahead—try it. This is Erdinger Weissbier, a beginner’s choice: low in alcohol, mild in bitterness, perfect for those just starting with craft beer.”

“Erdinger is the world’s best-selling German beer. Its wheat beer, also called ‘Weissbier,’ is the classic of the Erdinger family and truly one of the finest wheat beers worldwide.”

Zhuang Chen observed closely: the liquid was golden, slightly cloudy. A gentle swirl revealed little foam. The aroma was fragrant, with caramel, citrus, and vanilla.

He commented, “Sweet and mildly bitter, with a moderate mouthfeel; after filtration, it feels crisp and refreshing, with a lingering maltiness. Smooth and bright—like a summer breeze.”

Seeing Zhuang Chen’s discerning palate, Zhang Hong grew excited. “Eighty-nine a bottle—not expensive. Whenever new friends come in, it’s my first recommendation. Women especially love it.”

“This next one is Polar Bear Beer from the Duvel brewery. Its biggest feature is the bottle design; on the back label is a special portrait. Craft beer fans can go to VEDETTA’s website, upload a favorite photo, and have it printed as a label for their own unique bottle. It’s the ultimate tool for wooing someone.”

“At least three people I know have used this beer to confess their feelings—dozens of bottles arranged in all sorts of shapes. Flowers and roses? That’s nothing in comparison!”

Zhuang Chen laughed heartily and gave the beer a gentle swirl. The foam was abundant but short-lived. The body was golden and clear, with a zesty, slightly spicy aroma of orange peel.

“It’s got a sharper mouthfeel, mild bitterness, a touch of fruity sourness. The flavor is lively—like the restless energy of youth…”

Zhang Hong gave him a thumbs-up. “No wonder you were recommended by Ding Mengyao! When you find a true connoisseur, a thousand cups still aren’t enough!” He opened a few more bottles. “Bruges Golden Ale—a classic abbey beer, notable for its blend of herbs.”

“This Belgian golden ale undergoes secondary fermentation in the bottle, so it’s on the strong side—rich foam, but it doesn’t last. The body is golden, with a complex mix of malt and fruit aromas. The taste is smooth and crisp—suitable for casual drinkers, though the flavor is fairly standard overall.”

“Porter originated as an energy drink for London’s hard-working porters, whose hands were calloused from long hours at the bustling markets—a tribute to their labor.”

“This craft porter has a rich, dark foam; aromas of malt, coffee, and cocoa. The texture is smooth and delicate, though the flavor is straightforward—a classic, refreshing cold beer for tired, hard-working hands…”

After sampling several bottles, Zhuang Chen began to grasp the essence of craft beer. His tasting notes grew ever more precise, quickly surpassing the novice level and astonishing Zhang Hong with his rapid progress.

From the fridge, Zhang Hong carefully took out a few craft beers wrapped in kraft paper and said, “Now, let me show you something truly special!”