Tsingtao (Qingdao) beer is not good beer. It has about as much flavor as an old rag and has even less aroma. It is filled with so much rice and sugar that its malt is only barely noticeable. When poured, its thin white head disappears almost instantly — a cruel magic trick. It is not good beer by any stretch.
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My Homebrew Journey Begins
A little more than two months ago, I decided to start brewing beer. Truth be told, I am not a huge drinker, though there is something special about beer that deeply attracts me. About two years ago, I wrote a short-lived beer blog for a local website (you can check it out if you want, though its in Chinese). During this time, I got the opportunity to try out many different types of beers and learned much about their characteristics. However, as I started reading up about homebrewing, I realized that my blog had only begun to scratch the surface. Despite beer being made up of four simple ingredients (malt, hops, yeast, and water), to a brewer it is an infinite canvas filled with countless possibilities.
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