Chapter 85: Divergent Paths

"BrewDog, Five AM!"

"BrewDog, Ten Thousand Volts!"

"BrewDog, The Leader!"

Caressing the bottle with his hand, he exclaimed excitedly, "BrewDog—a beer brand originating in Scotland, wildly popular across Britain. Each brew boasts a novel, distinctive, and intense style, winning countless international awards and captivating consumers everywhere."

"In the craft beer community, there's a saying: Anyone who doesn't like BrewDog isn't a true punk!"

He picked up the bottle, pointed to a passage on the label, and translated, "This beer is badass—not your run-of-the-mill, low-end product. We don't care if you like it or not; we're not just seeking to stand out among those bland, forgettable beers."

"I even question whether your palate is refined enough to appreciate the depth and excellence of this brew!"

"This beer uses the freshest, highest-quality ingredients, and absolutely no preservatives. If none of that matters to you, then go back to drinking your watered-down, mass-produced lagers—we don't welcome you here."

"From Fraserburgh, Scotland, AB43 8UE—BrewDog!"

Johnson was taken aback. Is it really this pretentious?

Zhang Hong laughed heartily, slowly opened the cap, and leaned in close, whispering, "Can you smell it?"

"As soon as you open it, there's a rich aroma of hops; but on the palate, it's bitter, with that bitterness hitting your taste buds hard on the tip of your tongue, right?"

"Then in the mid-notes, you detect a hint of fruitiness and a subtle acidity, and as it slides down your throat, there's a stimulating sensation—the alcohol's kick and some spicy undertones..."

"The lingering aftertaste fills your entire mouth. I can swear on my chest: after a night with this, you won't need anything else!"

Looking at his companion's fervent expression, Johnson thought, true aficionados are always a little eccentric. He took a sip himself, and found it genuinely intriguing.

On entry, there was a dense tropical fruit and caramel flavor—sweet with a touch of sourness. The middle brought a heavy, balanced bitterness, with just the right finish.

Unable to hold back a smile, he said, "It feels like five in the morning—perhaps that's due to the five malts, or maybe it's a dawn that refuses to end in drunkenness. At the very least, you could drink until the sunrise breaks over the horizon."

"Well said!" Zhang Hong slapped Johnson's shoulder in agreement. "Doesn't it make you feel a bit euphoric?"

The two exchanged a smile—the joy of kindred spirits. They opened Ten Thousand Volts next; the beer was golden, slightly hazy. The foam was fine, rich, and persistent, and the alcohol sensation was mild.

On the palate, there was a burst of fruitiness, sweet with little bitterness. The aftertaste carried the bitterness of orange pith and the aroma of lychee, with a hint of spice. Johnson, however, found its character less distinctive—the taste didn't quite match the name, lacking that electrifying impact.

As for The Leader, the label was unique, embossed and tactile. In the glass, the beer was a golden haze with low foam, the fruit and malt aromas subdued, the hop scent not particularly prominent.

On entry, there was lychee and tropical fruit aroma; a strong finish, pronounced wheat sweetness, and a clear sourness at the end...

Zhang Hong put down his glass and sighed, "The first time I stumbled upon craft beer, I realized that whether it’s Heineken, Budweiser, Carlsberg, or Yanjing, Snow—all of them are just industrial mass products. Cheap, low in alcohol, hard to get drunk, and taste great when chilled."

"Sorry, I'm not targeting any single brand—I'm saying all of them are rubbish!"

"They’re all bland with no lasting flavor, not to mention the urine-like taste when they warm up. So debating which is better is just a waste of time!"

"To put it simply: if industrial lagers differ by just five points—say, from 60 to 65—the gap between craft ales is more like 65 to 99."

"Fruits, sodas, milk, coffee, honey—even chocolate, chili, vinegar flavors... In the world of craft beer, there’s never a shortage of oddities. If you can imagine it, you can taste it!"

"You simply can't fathom how vast the differences are in style, flavor, ingredients, and alcohol content among beers. Once you’ve tried it, you’ll never care again whether Harbin or Tsingtao is better."

"Gradually, you meet other craft beer enthusiasts, occasionally organizing tastings. In recent years, drinking craft beer has become a fashionable, distinctive hobby. I admit, it’s not as prestigious as wine or whisky, nor as universally known. Instead, it’s a parallel universe you can step into at any time."

Zhang Hong patted his beer belly, lamenting, "From chugging crates to savoring a small bottle or can, I save my limited liver capacity for the best alcohol. With tens of thousands of craft beer styles, this is the true face of beer—the real world of excitement."

Johnson nodded. This is what they call a geek—obsessed, crazily devoted to their passion. Isn’t it the same for himself with gourmet food?

"In truth, drinking craft beer isn’t about putting on airs. If I may offer a less-than-perfect analogy, industrial beer, wine, and whisky are like pop music—widely appealing, everyone’s heard of them. Craft beer is jazz and hip-hop—more niche, free, and spontaneous."

"The finest wines and craft brews are like classical music: rigorous, elegant. Every glass is worth savoring, pushing you to learn more and eventually discover the taste you love."

Johnson smiled, "So, no one needs to look down on anyone else. Pleasing yourself is enough—why bother with contempt?"

"There are occasions where industrial beer really does have its place. In a karaoke bar, street stall, or at a house party, knocking back craft beer feels like wasting a treasure."

"Sipping and chugging are two entirely different experiences!"

Zhang Hong raised his glass with delight, "Brilliant—cheers!"

He launched into a passionate discussion. For instance, in the sweltering summer, it’s best to drink light, low-alcohol beers—like American lagers or golden ales—refreshing and crisp.

In spring and autumn, richer or fruitier beers are more suitable—fragrant and warming, such as amber lagers.

In the bitter cold of winter, deep, strong beers are ideal—full-bodied and robust, like imperial porters or American stouts.

What intrigued Johnson most was pairing beer with food, not just drinking it on its own. Some top-tier craft beers have already appeared on Michelin tables, becoming culinary companions like wine.

Compared to wine, beer’s carbonation helps cleanse the palate, offering a natural advantage, though finding the right pairing isn’t easy.

For example, grilled flank steak versus Trappist Rochefort 10—one principle of wine and food pairing is matching similar flavors. So pairing craft beer with Chinese food seldom goes wrong; similar attributes allow multiple possibilities, such as sweet with sweet, bold with bold.

Zhang Hong shrugged, "Beijing is the best—there’s a homebrew beer association, annual fee two hundred, with discounts at over sixty beer bars. Experts everywhere—a paradise for enthusiasts."

"Especially Ox Beer Hall, managed by association founder Yin Hai. With hundreds of craft beers on offer and thirty-seven taps at the bar—the most in the city. Both craft and homebrew standards are high, with frequent tasting events. If you visit only one place, make it his!"