The Chinese New Year and the Drinks of China

You know I like a good party and what better time to party than the celebration of a New Year. Though I have never been to China, I chose to take this opportunity to celebrate the Chinese New Year and take a look at the Drinks of China.

The Chinese New Year is a “spring festival” marking the end of the of the winter season – we can all celebrate that! This year is the Year of the Dragon (or “Long”) which will not be celebrated again until February 10, 2024. This fifteen day celebration is strongly based on traditional cuisine, but traditional Chinese alcoholic beverages are also enjoyed.

The Chinese word that refers to all alcoholic beverages is “Jiu,” meaning "alcoholic beverage" or "liquor". The same Chinese character is also used in Korean (pronounced “ju”) and in Japanese, where it is pronounced “sake” or “shu.”

The two main varieties of Chinese alcoholic (rice grain based) beverages are Bai Jiu (distilled beverages) referred to as "white liquor" (usually clear liquids) and “Huang Jiu” (fermented beverages) is referred to as "yellow liquor” (usually beige or reddish-brown in color).  Chinese alcoholic beverages are traditionally warmed before being consumed as warming the liquor allows for release of its aromas without losing too much alcohol.

Baojing (Bái Jiǔ), (60% ABV) is a hand-crafted spirit which is slowly matured for 12 months exclusively in terra cotta pots that allow the spirit to breathe as it ages. Their signature drink for the New Year is the “Dragon Royale” which is 1 part Baojing, 1 part raspberry liqueur, a squeeze of lemon and lime juice and simple syrup.

Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd is the most popular producer of Huang Jui beverages in China. Most of their rice wines are used in traditional Chinese cuisine, but can be consumed straight. The company’s products are sold in 30 international countries including the US, Canada and Europe.

Grape Wine (often called "grape liquor"), although not a traditional product, was first produced around 2,000 years ago during the Han Dynasty. Increased production has become more prevalent since 1900 as a result of increased Western influences. 90% of wine consumed in Asia is red.

Dynasty Fine Wines Group Ltd. has produced wines in Beijing since 1980 specializing in dry reds and whites. Their Dry Red Wine is a combination of blended varietals with a cabernet backbone producing a robust body. Their Dry White Wine is a blend of Italian Riesling, Muscat, and Carginan which produces a bright full bodied taste.

Chinese Beers are mostly pale lagers. Other styles are occasionally found, such as Tsingtao’s dark beer. Beer has been around for nine thousand years in Asia and recent studies have shown that beer production and consumption occurred in small villages as far back as 7000BC. Modern beer brewing was not introduced into China until the end of 19th century when breweries were set up by Germans, Czechoslovakians and Russians.

Harbin Beer is a Pale Lager that has been produced at the Harbin brewery since 1900. This 4.9% ABV beer is produced with European and Chinese hops and German yeasts. The brewery was named after a Russian immigrant who started the brewery to “feed” the thirst of Russians who were working on the rail systems in China.

Tsingtao Brewery Co.,Ltd was originally founded in 1903 by an English – German conglomerate. Today, the company is now owned by the People’s Republic of China after the civil war. The brewery produces a traditional hopped pilsner (4.7% ABV), a dark beer (5.2% ABV), and a “green” beer (4.5% ABV) which includes Spirulina, a nutritional supplement for good health.

Raise a glass and toast in the Chinese New Year!