Boiled Beer – Winter Brew, Chengdu Style.

You are probably familiar with the fact that Chinese prefer drinking hot liquids, since they believe that cold liquids are detrimental to your health. So what are the options for a Chengdu beer lover? The first one of course is to drink it at room temperature- which by the way is pretty standard). The second and more original one is to take your brew and boil it. Since Chengdu is getting chilly, let us tell you more.

There are many versions of boiled beer afoot in this Chengdu. Here is one simple recipe (for two persons): pour a large bottle of Qingdao into a pot, add 4 dates, 8-10 goji berries, two sliced (canned) lychees, and two medium-thick cross slices of lemon. Bring to a boil and simmer gently for 10-15 minutes. Divide solids between two glasses, and add steaming beer.

With boiling the beer takes on an almost winey flavor, and the dates, berries & lychee infuses it with just a little sweetness that’s nicely balanced by the bitterness of the lemon rind.

Imagine the possibilities if you’re within reach of a darker, more substantial brew – or add some hops, other berries, star anise, Sichuan pepper ginger, etc. Anyone out there ideas or experience?

 

boiled beerYou are probably familiar with the fact that Chinese prefer drinking hot liquids, since they believe that cold liquids are detrimental to your health. So what are the options for a Chengdu beer lover? The first one of course is to drink it at room temperature- which by the way is pretty standard). The second and more original one is to take your brew and boil it. Since Chengdu is getting chilly, let us tell you more.

There are many versions of boiled beer afoot in this Chengdu. Here is one simple recipe (for two persons): pour a large bottle of Qingdao into a pot, add 4 dates, 8-10 goji berries, two sliced (canned) lychees, and two medium-thick cross slices of lemon. Bring to a boil and simmer gently for 10-15 minutes. Divide solids between two glasses, and add steaming beer.

With boiling the beer takes on an almost winey flavor, and the dates, berries & lychee infuses it with just a little sweetness that’s nicely balanced by the bitterness of the lemon rind.

Imagine the possibilities if you’re within reach of a darker, more substantial brew – or add some hops, other berries, star anise, Sichuan pepper ginger, etc. Anyone out there ideas or experience?

 

Comments (1)

  1. […] We might not be a fan of warm beer, but it’s kind of a tradition in Sichuan (read more about it in our Boiled Beer post) […]

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