Inedit, Chateau Jiahu, Dead Guy, Samuel Smith, etc

(UPDATE: City Weekend article here)

(UPDATE 2: Beijing Today’s article, in PDF format. May 14 – 20, 2010 Issue, page 17)

In late April, I was proud to showcase a few select beers for several invitees from the English-language media in Beijing. Amongst them were Annie Wei from Beijing Today, Gabriel Monroe from Agenda, and Greg Williams from City Weekend. We were also joined again by Jim Boyce and by Frank Siegel, who graciously hosted the event at the new Kerry Center location of Sequoia Cafe.

There were six beers featured, with three of them available in Beijing and the other three which I hand-carried back from the states:

(DISCLOSURE: I am currently a sales representative for DXCEL, the importers and distributors of Estrella Inedit and Rogue Dead Guy into mainland China.)

Read in full…

Holiday Beer Dinner

Just prior to Christmas 2009, I organized a holiday-themed beer dinner at the Astor Grill, with the immense help of the F&B Director of the St. Regis Hotel, Oscar Martinez. In attendance were: Jim Boyce (aka Beiijing Boyce), Frank Siegel (of Sequoia Cafe), Brandon Trowbridge (executive chef at NOLA), and David Gray (photojournalist on assignment with Reuters, and wine enthusiast). The goal of the tasting was to introduce some of the food-pairing potential of beer with a turkey-centric holiday dinner.


Read in Full…

Interviewed by Beijing Boyce

Beijing Boyce has posted a small interview with me. Reproduced here.

Pale Ale Tasting with Beijing Boyce

(UPDATE 10/1/09 : Boyce has posted a small write-up of this event as well, with links to this entry.) Back in Mid-July, Jim Boyce aka Beijing Boyce graciously hosted a beer tasting led and supplied by yours truly. It was a broad sampling of beers within what can be called the “pale ale family”. Nearly half of them are actually available in China, while the rest were personally brought back from the US for the purposes of tasting events like this. The goal was to introduce people to the range and diversity within just one branch in the grand family of beer, even amongst those that are available in Beijing. As a side-benefit, Jim also provided both a sharp cheddar cheese and a blue cheese, to help me offer a glimpse into some of the food pairing potential of these beers. Besides Boyce and myself, attending were beer enthusiast Shannon Roy (a “software/investment guy” by day) and chef Zach Lewison of Beijing’s Union Bar and Grill. Read more…