The Jing-A Taproom, found in the Chaoyang District, is the flagship bar and restaurant of the Jing-A Brewery, one of Beijing’s top microbreweries. The founders, both US imports, are now devoted Beijingers, making brews in the American craft beer mode but incorporating quintessentially Chinese flavours. Take their Koji Red Ale, made with Koji sake, ginger and wasabi root or the smokey, spicy Guizhou Smoked Chilli Porter, which won the Silver Medal at the Asia Beer Cup in 2015. Or the Full Moon Farmhouse Ale, a Belgian-style offering infused with gui hua (osmanthus flower) and a warm hint of Sichuan pepper. The selection on tap at the Jing-A Taproom rotates, incorporating seasonal and small batch brews into the menu of long-term favourites so there’s always plenty to try.
The food at the Jing-A Taproom is starting to get as much attention as the award-winning beers, with its popular Brewer’s Brunch in particular pulling in the punters. After all, what’s not to love about a three-course brunch at the weekend? Especially when it’s washed down with a Beer Belly-ni (get it?), made with peach puree and the Jing-A coriander seed and citrus-infused mandarin wheat beer.
The week-round food menu, meanwhile, is a veritable parade of American bar classics, including buffalo wings and sliders, which often incorporate some playful Chinese influences. Don’t miss the Kimchi Reuben while you’re there; an epic sandwich of corned beef brined in their own beer, tangy Palms LA kimchi and swiss cheese served with crisp, colourful sweet potato fries.