The Tong Chong Street Market Beer Festival is back to celebrate Hong Kong’s booming craft beer scene
Hong Kong’s craft beer scene is relatively new in the grand scheme of things, but it’s burst open with explosive growth in recent years.
A few minutes every morning is all you need.
Stay up to date on the world's Headlines and Human Stories. It's fun, it's factual, it's fluff-free.
Ah, October. Aside from Halloween, the month is often associated with the world’s largest beer festival, Oktoberfest, which has expanded well beyond its birthplace of Germany – versions of it are celebrated in countries all around the world. But beer is really good anytime – and really good beer is often made in smaller batches by devoted artisans who love the process, the science and the opportunity for creativity and innovation when it comes to the art of brewing.
Hong Kong’s craft beer scene is relatively new in the grand scheme of things, but it’s burst open with explosive growth in recent years. From just one to two craft breweries between 1995 and 2013 to more than 35 artisan brewers around these days, it’s easy to see that craft beer has found an avid following in the city.
To celebrate all the beauty of the brew, from October 12-14, Taikoo Place is hosting the best of Hong Kong craft beer (and bites to complement!) with a line-up of 15 local brewers showcasing over 70 different unique flavors. The Tong Chong Street Market Beer Festival is back this year with four hours of free-flowing craft beer accompanied by gastronomic creations from local food vendors. Plus, there are games like beer pong (of course!), pickleball, tube table tennis – a twist on the classic game of table tennis – and cornhole to keep things lively. Ahead of the festival, TMS caught up with five local brewers who will be at the event to pick their brains about Hong Kong’s craft beer scene and the art of brewing.
Hong Kong Beer Co.
Established in 1995, Hong Kong Beer Co. is recognized as one of the first craft breweries in Hong Kong, so it’s had a big impact on the growth and popularity of craft beer in the city. The idea was to branch out from the mostly industrial, mass-produced selection and introduce Hong Kongers to full-flavored, innovative craft brews. With an experienced brewing team headed off by award-winning head brewer Phillip Rankmore, Hong Kong Beer Co. makes a tasty selection of year-round, limited release and even non-alcoholic brews. TMS had a few questions for Alvis Chan, the brewery’s head of sales, to get more insight into Hong Kong Beer Co.’s journey in the city.
Q: Hong Kong’s craft beer scene has exploded since some of the first microbreweries began appearing in the 90s. As the first craft brewery in the city, did you predict the scene would be like what it is today?
As the first craft brewery in Hong Kong, we were certainly optimistic about the potential growth of the craft beer scene in the city. However, the extent to which it has exploded since the 90s has exceeded our expectations. The vibrant and diverse craft beer culture that exists today in Hong Kong is truly remarkable, and we are proud to have played a part in its development.
Q: Craft beer culture in Hong Kong is still developing. What efforts does your brewery make to educate consumers about different beer styles and flavors, and why is this important to you?
At Hong Kong Beer Co., we actively strive to educate consumers about different beer styles and flavors. We believe that beer is not just a beverage but an experience. Through various initiatives, such as beer tastings, brewery tours and educational events, we aim to provide consumers with knowledge about the brewing process, ingredients used and the characteristics of different beer styles. By doing so, we hope to enhance their appreciation and understanding of craft beer. This education is important to us because we want consumers to make informed choices and discover the wide range of flavors and aromas that craft beer has to offer.
Q: What’s unique about Hong Kongers’ approach to and appreciation for beer?
What makes Hong Kongers' approach to and appreciation for beer unique is their openness to exploring new flavors and embracing diversity. Hong Kong is a cosmopolitan city with a melting pot of cultures, and this is reflected in the beer scene. People in Hong Kong are adventurous and willing to try beers from different styles. They are also very supportive of the local industry. Additionally, the local food culture greatly influences beer appreciation, with beer often being paired with a wide variety of cuisines. The fusion of different culinary traditions and the willingness to experiment create a dynamic beer culture in Hong Kong.
Q: If someone was new to craft beer, what would you recommend them to try first from your beer selection?
For someone new to craft beer, we would recommend trying our Year-Round selection. These beers are crafted to be approachable and balanced, making them perfect for beginners. Our Year-Round lineup includes a range of styles such as lagers, ales and pale ales, each with its own unique flavor profile. We suggest starting with our flagship beer, which is often a good representation of our brewing philosophy and a great introduction to the world of craft beer. Of course, personal preferences play a role, so we encourage individuals to explore and discover their own favorites within our diverse beer selection.
Also, our non-alcoholic beer will be a good choice for people who are new to craft beer. This beer is crafted to be approachable and balanced, making it perfect for beginners or those who prefer non-alcoholic options. Our non-alcoholic beer offers the same great taste and quality as our alcoholic beers, allowing individuals to enjoy the flavors and experience of craft beer without the alcohol content. It's a great way to explore the world of craft beer while maintaining a non-alcoholic lifestyle. We believe everyone should have the opportunity to enjoy a delicious and satisfying beer, regardless of their alcohol preferences.
Oh Beer HK
Oh Beer HK was founded by Henry Leung first as a small-scale project with local craft brewers. With the idea to bring hemp and hops together, they launched Hong Kong’s first (cannabidiol) CBD-infused beer. Initially, they thought they’d only offer it on a small scale, but the response was huge, and they expanded their production.
But then, Oh Beer hit a speed bump – Hong Kong banned CBD. But it turns out people loved their craft flavors so much that there was still a big following, even without the CBD. You can spot Oh Beer HK’s artisan brews easily through their unique packaging designs with a focus on artistic expression and creativity. We chatted with founder Leung about Oh Beer’s pivot after the ban and the brewery’s different collaborations.
Q: Beyond the usual challenges, what's one particularly unexpected obstacle you've faced as a brewer, and how did it shape your brewery's identity or offerings?
The most unexpected obstacle was the ban on CBD earlier this year. We started the brand to focus on CBD-infused beer. So, after the ban, we thought about ending it, but luckily CBD wasn’t the only reason why customers like us. It’s also about the taste of our beer, which is why there was and still is a great demand for Oh Beer HK, so we decided to keep brewing. We honestly didn’t change our identity apart from removing CBD from our portfolio. Our brewing style didn’t change, and we are still experimenting with unique spices that no one else uses in our beer, such as Palo Santo wood, White Sage, etc. So, our offerings are still unique without CBD. At the same time, we are also brewing and testing another beer, which will be released soon, so stay tuned!
Q: Your beer lineup has some really cool art and design for its packaging. Can you tell us more about that?
For every new beer design, we discuss the beer style and taste first. Then we create a story behind the beer, its character, and what it shall stand for.
In 2019, when we launched our first beer, Session IPA, we chose Angelbabies as our ‘characters,’ living in the Eden Gardens. Like a bunch of friends drinking beer, everyone is depicted as having a great time, happily talking and laughing together.
Henry and Isabel executed this design project, with Isabel as the label designer.
Recent collaborations include:
Q: What’s unique about Hong Kongers’ approach to and appreciation for beer?
From my experience, the majority of Hong Kongers are new to craft beer, so they can only describe the beer they wish to drink in simple tasting notes e.g., floral, fruity or malty. So, an experienced beer server/bartender would usually offer IPA for floral/fruity beer and amber or dark beer for a malty taste. Amongst these preferences, floral or fruity notes define the majority. Plus, the Hong Kong weather is humid and hot most of the time, which is why customers prefer light and refreshing beer. Hence, our bestseller is the 3.5% Session IPA, and the second best is the 5% Salted Peaches Sour Ale, which is a bit more on the fruitier side.
Q: If someone was new to craft beer, what would you recommend them to try first from your beer selection?
I’d recommend the Session IPA. It’s a light and fruity beer, distinctively different from a generic and commercial lager while it is still easy to drink. Or try the Salted Peaches Sour Ale if you appreciate light sourness and sweetness.
Moonzen Brewery
Moonzen represents those door gods (門神) you see protecting entrances all around China by warding off bad spirits, and this microbrewery is all about incorporating Chinese folklore and Hong Kong culture into its craft beers. This family-run operation, founded by Laszlo Raphael and his wife Michele Wong Raphael, only makes unpasteurized and unfiltered brews, letting the natural flavors speak for themselves. They aim to tap into the rich history of Chinese culture and drinking tradition, so #everybeerhasastory.
Q: Craft brewing involves a deep passion for beer. Can you share a personal anecdote or moment that solidified your commitment to brewing, and how did it impact your journey?
I have been home brewing for a few years before I founded the Moonzen Brewery together with my wife at the end of 2013.
Q: Hong Kong has a rich culinary scene. Could you delve into how you incorporate local culinary traditions or ingredients into your brewing process to create unique, localized flavors?
Hong Kong is a place where East meets West, and we Hong Kongers are used to adding local twists to overseas food. At the same time, we are also used to using overseas ingredients to supplement local cuisine. We have used Pu'er tea, rice, Sichuan peppercorns and even Indian spices in brewing various beers. As the characters of these ingredients differ, various approaches must be taken in brewing respective beers.
Q: What’s unique about Hong Kongers’ approach to and appreciation for beer?
Hong Kongers’ approach to beer is unique, as they are inclusive of diversified styles and countries of origin. They are truly willing to enjoy experimental beer as well.
Q: If someone was new to craft beer, what would you recommend them to try first from your beer selection?
I’d recommend trying the Monkami Rice Lager and East Hotel Bao Beer, which are both crisp and refreshing. The former demonstrates rice sweetness and flavor, whereas the latter brings you the freshness of salted lime. Both will be available in the upcoming Tong Chong Street Market Beer Festival 2023!
BREER
Breer is an innovative startup founded in 2020 by four university students who wanted to celebrate their love of the brew while still championing sustainability. Breer’s unique process repurposes what would just be wasted bread into the brewing process, which is a win-win for eco-conscious beer lovers. CEO and co-founder Anushka Purohit gave us the scoop on Hong Kong’s craft brewing community and sustainability trends.
Q: Sustainability trends in brewing are rapidly evolving. Can you discuss a recent trend or innovation in sustainability that you find particularly exciting or promising for the future of brewing?
Absolutely – a big part of sustainability is the consideration of the entire life cycle of a product and ensuring there is sustainability in all aspects. In the case of beer, one of the largest byproducts of brewing is brewer’s spent grain – a coagulated mash of barley (or, in Breer’s case, bread) that presently is sent to farms to be used as feed for chickens and pigs. However, we weren’t entirely satisfied with this use case, so we tried to experiment and find other utilizations for this wasted byproduct. After a number of trials, we actually found a way to turn the brewer's spent grain back into bread – i.e., creating beer from bread and then creating bread from (byproducts of) beer! I really think this would be a super cool example of a circular economy in action, especially in the world of brewing!
Q: What’s unique about Hong Kongers’ approach to and appreciation for beer?
Hong Kongers love trying new styles of beer! Everyone looks for an interesting story behind a beer – it isn’t enough to have appealing packaging or price points anymore – people want to know why the beer was created, what is special about it and, of course, whether or not it was made in Hong Kong. Whenever we’re at pop-up booths, I make sure to call out our Pineapple Bun IPA – and every single time, without fail, people either stop to hear more about it or crack a smile. It is this excitement and connection to Hong Kong that Hong Kongers look for in beers – even non-beer drinkers are sure to at least try our Pineapple Beer. I am sure the same will be true for the new Pandan beer; not only does it have a unique green hue, but it is so particular to South Asia that everyone is bound to want to try it!
Q: If someone was new to craft beer, what would you recommend them to try first from your beer selection?
Either the Pineapple Bun IPA (our yellow can), the Hibiscus Sour (our pink can) or, now, the Pandan Milkshake IPA (our green can). I would probably first ask them their favorite color (to find a potential match to our cans) or their favorite tasting notes between sweet, floral and herby, and then make a recommendation for the first beer to try.
Q: Since branching out into the beer scene with your amazing sustainability ideas and approach, how have you found the brewing community to be in Hong Kong?
We’re definitely the odd ones out. People usually enter the brewing world after retirement to pursue their passions or after having years and years of experience and interest in homebrewing. We were the youngest to enter with zero knowledge about the industry and, frankly, not much clue about beer. Yet, everybody was so welcoming. We were given opportunities to visit breweries first-hand, speak to head brewers, try new beers and even work with different breweries! We don’t have our own brewery, so to ever get the opportunity to make our bread beer idea a reality, we had to work with existing breweries in the city. Luckily, we’ve had the fortune to work with over six breweries in HK, and each one has been open to answering our many (sometimes even rookie) questions and sharing their honest feedback so we can grow. We’re so grateful to be a part of HK’s brewing community!
The Brew Commons
Aside from loving beer, microbrewery The Brew Commons loves beer lovers. They’re all about paying homage to the beer community by involving them in the process. You can visit The Brew Commons to interact in the entire brewing process – from developing unique recipes and flavors to brewing to tasting new beers – so the end product is really one of collaboration. Co-founder Dennis Yiu explains how they balance tradition with innovation and create brews, especially with the Asian palate and community in mind.
Q: Craft brewers often strike a balance between traditional brewing methods and experimentation. How do you navigate this balance in your brewery, and can you highlight an example of a beer that represents this fusion?
The Brew Commons, as a nano-brewery, always aims to introduce classic styles of beers as well as innovative brews to our customers. That’s why we classified our brews with ‘A-side’ and ‘B-side’ beers, where A-side stands for classic styles; for instance, our signature Fabulous Mosaic is an ‘A-side’ classic West Coast IPA with delicate fruity, tropical fruit aroma and flavor, and finishes semi-bitter which this style should perceive. ‘B-side’ refers to our creative brew, which always rides on classic style as bases; for instance, our Strawberry Toastie added a bunch of strawberries into classic pale style and intended to brew it as session as possible so as to make it refreshing, and it can be used as a base of any beer cocktails.
Q: Hong Kong is a global city. Are there any international brewing styles or influences that have found their way into your brewery's offerings, and how do you adapt them to suit the local palate?
Good question. Generally, for the Asian market, fruity, juicy flavors in beer always get the spotlight, while in contrast, a beer with a bitter profile tends to be perceived as “too bitter” even if it is true to a particular beer style. At The Brew Commons, we slightly adjust the hop profile of our core beers that will be deemed to be more approachable to general drinkers – a little bit less bitter while still hitting the bottom range of that particular style. And most importantly, I think it is our mission to educate the public to appreciate certain styles as much as we, as beer lovers, do!
Q: What’s unique about Hong Kongers’ approach to and appreciation for beer?
Hong Kongers tend to approach fruity flavors and avoid bitter beers. One special thing about their approach is that they will try beer with local traditional ingredients, for example, dried salted plums, tea, etc. And one more to mention is coffee-infused beers.
Q: If someone was new to craft beer, what would you recommend them to try first from your beer selection?
I’ll recommend them to try our Strawberry Toastie, which is easy to drink, refreshing, with a prominent strawberry aroma but not too sweet in flavor; it still maintains the body and profile as a beer. If you are adventurous enough, I’ll recommend you to try Tutti Frutti, our collaborative brew with Causeway Brewing. It is a sour beer with plenty of fruit added, juicy, a bit sour and refreshing.
Comments ()