E-Malt.com News article: Hong Kong: Hongkongers showing increasing interest in craft beer

Hongkongers have embraced the freshness and flavour of independently brewed beers, scmp.com reports.

"You often see industrial beer kegs sitting on the side of a road in the sun or on the floor of a bar because they are pumped full of preservatives and can last in those conditions for a very long time," says James Matheson, manager of Craft Brew & Co, one of several bars specialising in craft beers that have opened recently.

By contrast, freshness is essential for artisanal, or craft, beers. "There are no preservatives in craft beer, so it is essential to treat them as perishable items, which deteriorate the longer they are exposed to heat or oxygen. This is why we store all our beers in our cold room to ensure maximum freshness and quality," says Matheson.

Rohit Dugar, founder of local brewery Young Master Ales and one of the partners behind Mong Kok craft beer bar, TAP — The Ale Project, says "Craft beer is about using high-quality ingredients, showcasing variety and range of flavours, and embracing flavour".

Dugar says the reason for choosing craft over industrial "is like asking why should people try better food or better wine or simply live better. Everyone who enjoys flavour, cares about the ingredients that go into what you ingest, prefers variety over monotony and essentially is a good person, should try craft beer".

Both Craft Brew & Co (which has opened two outlets in six months, attesting to the rising popularity of craft beer) and TAP — The Ale Project have different beers on tap, which change often.


06 March, 2015