Why Beer is Safer than Water (Yeah! Science!) The Story of the Little General as Told by Carl New Beers
In our June newsletter, our founder and brewmaster Carl Setzer discusses the origins of our most famous beer the Honey Ma Gold and we also delve into the differences between craft beer and industrial/premium beer.
In May we have lined up a Chef and Brewer to commemorate the release of our Wall Builder Imperial Stout, and are set to release the first of our core summer seasonal beers.
April is a big month for beer in Beijing. The sun is shining and we’ve got some ideal beer drinking weather. This month at Great Leap we’ve got a bunch of new and seasonal beers hitting taps, the release of new Collective Mugs, and the alpha and omega of culinary competitions: The Back Alley Chili Cook-Off.
Pairing beer and food is all about choosing flavors and aromas that are either complementary or that balance each other out. For example, a Belgian Saison can help enhance the natural salinity and sweetness of shellfish while preparing your palate for the next bite. Likewise, the full mouthfeel of an Imperial Stout can complement and enhance the creamy texture of a bite of sharp cheese. However, the bitterness of a double IPA would probably be too dominant for a bite of gelato.
