World Baijiu Day is less than six weeks away and you can expect plenty of posts on this site as venues finalize event details and more cities come on board–see this world map for confirmed places so far.
Here are a few updates, with more details to come on all of them:
- Matt Trusch of ByeJoe was in Beijing this week and we checked out a few bars and restaurants (see collage above). Look for the company to roll out a “Dragon vs Tiger ByeJoe Challenge“, featuring its two infused baijius, in a half-dozen cities across North America. (See my interviews with Trusch on the “Four P’s” here and on ‘UN Bar’ here.)
- Jing-A Taproom in Beijing is experimenting this week on a beer using ‘qu‘ for fermentation. The brewers will lock down a formula in the next few days in order to have this ‘qu brew’ ready August 8.
- I’ve been corresponding with Vinn Distillery, which makes baijiu in Oregon, and The Dump Truck, a dumpling operation in Portland, to get something going for World Baijiu Day.
There is lots more to come as I’m in contact with people in Christchurch, Singapore, Shanghai, Paris and elsewhere. I’ll also work on some posters, logos and more that venues can print off for this event. Ganbei!