Chinese beer

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Chinese beer (Traditional Chinese: 中國啤酒; Simplified Chinese: 中国啤酒; pinyin: Zhōnggúo píjǐu), mostly made in imitation of Western pilsner varieties, has become increasingly popular, first in China in the last century, and then internationally in the last few decades.

Tsingtao is one of the more famous brands of beer made in China, and the most exported to other countries followed by Zhujiang and Yanjing.It is brewed in the city of Qingdao (formerly spelled Tsingtao) which was a German base in the time of inequal treaties and late-colonial western influence in China. The Germans needed beer for their sailors, soldiers and traders and the production remained after they lost the city to the Japanese in World War I The major Chinese brewing groups include Tsingtao, China Blue Ribbon, Yanjing, Sie-Tang Lio and Zhujiang. Only a few brewpubs exist in China, primarily in major cities, such as Shanghai and Beijing, with western business travelers. The most well-known craft brewer in China is Kaiwei Beer House, a brewpub chain based in Wuhan.

Chinese media report that as much as 95% of all Chinese beer contains formaldehyde, to prevent sedimentation in bottles and cans while in storage. [1] South Korea and Japan are now testing beer imported from China and will ban it if formaldehyde is discovered.

Chinese often use rice in addition to rye or barley in their beers.