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Food Pairing Business Development Advisor, HK’s first international BJCP beer judge achieved “Certified” level. He has participated in judging panels of various international beer contests and being the 1st person in Asian to join the London and South East Craft Brewing Competition as a judge, the Head Judge of China Beer Awards 2016, etc. Tomy is the founder of Beer Revolution, a column writer, the Chairman of Welfare Committee of HKWCC, wine educator of HKFORT and ERB. He is now the beer consultant of Malt & Spirits.

 

餐飲配對拓展業務顧問、香港 首位獲美國 BJCP「認可」資 格的國際啤酒評審、參與多項 國際啤酒大賽的評審,包括首 位獲邀到英國出席「倫敦啤酒 大賽 2015」的啤酒評審師、 China Beer Awards 2016 首 席評審等。Tomy 是啤酒革命 創辦人、專欄作家、香港葡萄 酒商會會員福利委員會主席、 香港餐飲聯業協會葡萄酒課程 導師、香港僱員再培訓局葡 萄酒課程導師,現為 Malt & Spirits 的啤酒顧問。

Craft Beer Market in Mainland 國內的手工啤酒市場

Chinese has a long history of drinking while the word alcohol has been mentioned in "the book of odes and hymns" over twenty times and other classics as well. Most people in ancient times drink rice wine and yellow wine, but today Chinese drink a wide range of alcohol and often drink accompany with meal. In contrary, the foreigners like to drink neat in the bar especially beer. In the Mainland, the potential of craft beer is huge particularly in Shanghai, Beijing, Shenzhen and other first-tier cities. There is still room for further development. In my opinion, craft beer is going to be more prevalent than wine does. Here are some of my suggested reasons:

中國人喝酒的文化實在是源遠流長,在《詩經》中一共有二十多處有提及“酒”,除此之外,還有很多不同的典籍都曾經提到過酒。古時人們喝的大多數是米酒、黃酒,而時至今日中國人喝酒的種類已經是五花百門,而且中國人喜歡吃飯時喝酒,像外國人喜歡在酒吧剩飲,啤酒更是很多人用膳時的「必須品」。在內地手工啤酒的發展潛力相當快,尤其是上海、北京、深圳等一線城市,而且還有很大的空間發展,以筆者所見,手工啤酒的普及程度將會比葡萄酒大,原因為何?以下是筆者一點分析:

The fast moving craft beer market in Singapore 新加坡手工啤酒市場的快速增長

I have a good impression on Singapore - there is no cold winter, the city is simple and modern, language of communication is convenient that Cantonese, English, and even Mandarin works. There is no obvious race discrimination comparing to most of Western countries. As for the craft beer, it is more popular than in Hong Kong despite it started later.

本身對新加坡這地方的印象都相當不錯,沒有寒冷的冬天,城市規劃既簡單又現代化,語言溝通也很方便,說廣東話、普通話、英文也可以,相比很多西方國家,這裡沒有明顯的種族歧視,我覺得這是一個很和諧的小國家。至於手工啤酒,起步比香港遲,但流行的程度我覺得已經超越香港。

How to make a beer 如何釀製啤酒

After the brewer decides the designated style and formula, the saccharification process begins. I have mentioned before the initiation of single step complex fermentation - the enzymes convert the carbohydrates and proteins into sugar and amino acids in the malt.

當釀酒師決定釀什麼啤酒,知道配方的材料組合,便開始糖化的工序,之前已說過單行複發酵的原理,糖化酵素能把麥芽內的碳水化合物及蛋白質分解成糖分和氨基酸,所以現在由糖化開始說起,首先把適量的麥芽放入糖化桶內。

What beer style will be prevalent in 2017? 2017將流行什麼啤酒風格?

Last issue I talked about the craft beer trend in upcoming 2017, this time I would like to talk about those popular beer styles. To be honest, it is really impossible to predict the future, but from my extensive experience of being beer judge, I keep constant contact with all those beer geeks, brewers and trade inside or outside the industry.

上期講過2017年手工啤酒業的走勢,今期想講一講2017年將會流行的啤酒風格。說實的,我不是先知,要預知未來真的沒可能,但我經常出外評審啤酒,經常流年海外及本地的酒吧,接觸的都是手工啤酒的「發燒友」、啤酒業的工作者,甚至乎是酒廠的釀酒師。

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