iBrew: Beijing's Homebrewed Cider
Brandon Fisher is a craftsman. Although perhaps known to more Beijingers as the maker of iBrew cider, he in fact makes his living as a cabinet maker. Fisher started brewing cider in 2013 as another means to satisfy his creative spark. What was initially supposed to be a hobby quickly transformed into a home-based microbrewing operation. With initial support from family and friends, and then Beijing’s brewpubs and bars, Fisher’s iBrew cider is making a local name for itself. We asked him the why, how, what, and where of his cider.
Why did you decide to brew cider, and why in China?
Before coming to China I had never considered brewing. I only just started brewing 18 months ago, so you could still consider me a relative newbie in the field. I personally like cider, but my problem was that the commercial ciders never really appealed to me. So after joining the Beijing Homebrew Society and spending a vast amount of time learning about brewing, I engaged in brewing beers and ciders, which instantly became regulars in my brewing cycle.
Where do your apples come from?
Cider does not necessarily require the freshest apples from the tree, traditional ciders are made from windfalls (fruit that was blown off the tree). Having big amounts of apples delivered into Beijing is not too economical, so I use apple juice that has already been pulped, pitted, and filtered. This guarantees the highest quality and consistency for the consumer.
Are there any obstacles to brewing cider in China?
There aren’t any obstacles anymore. Just a couple years ago it was tough for any brewer to find the right quality and quantity of ingredients, but with the beer revolution that is currently taking place all over China, many imported ingredients are becoming more readily available and more Chinese produce is being marketed.
How do Chinese customers react to your cider?
For the most part Chinese reactions are good, but sometimes it can be confusing. These are the most common reactions and questions: “Is it wine?” “No, it’s cider!” “Is it beer?” “No, it’s cider!” “What is cider?”
From your perspective, is cider becoming more popular in China?
Cider is indeed becoming more popular. Not the popularity you would find in England or France, and not as popular as craft beer has become in Beijing and other cities in China, but there is definitely movement.
Where is your cider available?
iBrew is available at Paddy O’Shea’s (who also stock 15 other ciders from all over the world), where you can get my apple and pear ciders. XL Bar has been pairing up food with apple, pear, and peach cider, and 12 SQM has a constantly changing stock of my ciders and my beers. You can also find my apple cider at NBeer pub in Huguosi and Sanlitun Soho, as well as at Andy’s Craft Sausages new location next to Yashow Market.
More stories by this author here.
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