A Homebrewer Serves Up Brews at the Craft Beer Festival

When Beijing holds its first Craft Brew Beer Festival this weekend, several breweries from Beijing, Shanghai and Qingdao will send representatives, but the professionals will be outnumbered by 10 local homebrewers. One of those enthusiastic amateurs will be Anastasia Kornilova, who we asked to offer some insight on her experience of brewing – and drinking – lots of beer in the city. (Full disclosure: I will be at the festival with Anastasia representing the Beijing Homebrewers' Society.)

What's the beer and homebrewing culture like in Russia?
Generally in Russia we are more into stronger drinks, which is why we are alcoholics. Traditionally we homebrew samogon, a kind of vodka. Russian people adore drinking beer as well – all kinds of beer, I should say, but mostly lagers. Almost every city has its craft breweries; we call them live beer stations. As for brewing, I don’t think it is as developed as in Europe or America. What we brew and what can be classified more or less as a beer is kvas, a drink made from bread, with only three percent alcohol. Most Russian women brew kvas as a part of their cooking duties.

How did you get interested in craft beers and brewing?
In February 2011, I had a bet with my boyfriend that I could brew beer. I should have left it at that but I’m stubborn and I took our bet as a challenge. Gradually, brewing became my passion, and there is not a single moment that I have regretted or doubted getting into this hobby. Well, there are some moments …

My first keg tasted like vinegar but my friends were more than happy to finish it. I suppose they just loved the idea of free beer. With each brew I’ve gotten better, though there is still a lot to learn.

What’s your favorite beer for each season?
In general I’m an ale girl, but a cold lager on a hot summer day is heaven. For winter I definitely like stronger and sweeter beers, like Belgium triple. It's especially good when washed down with a nip of vodka or two.

What are your favorite bottled beers in Beijing?
My heart is with the Belgians – Orval, Rochefort, Maredsuos, all triples. Like all Ruskis, I’m partial to Baltika. It's great value for money, too.

Favorite bars in Beijing?
Nearby The Tree, Beiluo Cafe, Aperitivo, Tim’s Texas Bar-B-Q and Great Leap.

Homebrewing is like a mixture of creativity, science and a bit of luck.

Tsingtao is a perfect complement to a spicy Sichuan meal.

How do you drink all the beer you make?
Just throw a party, invite friends and the keg is gone!

What interesting or unusual ingredients have you used in your beers?
I use oatmeal for oatmeal stout. I add honey-roasted walnuts to my pale ale. I also used cinnamon, nutmeg and once even breakfast muesli – I just saw them next to my mashing tun and thought, "Why not?" I’m currently preparing some special mixtures to add during the fermentation process, like cherry and ginger, for example.

What beers will you be bringing to the craft beer festival?
A pale ale and oatmeal stout.

Test out Anastasia's brews, as well as beers from other craft and homebrewers, at the Craft Beer Festival on Saturday, June 2.