By Jim Boyce | Jing-A Taproom is back with another Qu Brew and will officially launch it this Saturday in Beijing. Last year, Jing-A made a beer using qu, the fermentation agent for baijiu. This year, the brewers mixed things up with both qu and brewing yeast.
“This year we’ve included red sorghum, a classic baijiu grain, and then kettle-soured the beer with Inner Mongolian, qu, finishing it with estery Belgian brewery’s yeast,” says Jing-A. “The end result is a lightly sour, session-able and intriguing baiju beer.”
You can find Jing-A in the 1949: The Hidden City complex off Sanlitun South. See the map below. For more on Jing-A, see the map here.
Visit the original source and full text: World Baijiu Day