My Articles in Hops Magazine

In 2011 I had the opportunity to write two articles for the fall issue of Hops Magazine, an English-language quarterly serving mainly the residents of Shanghai and Beijing. Hops describes itself as “the only magazine in China dedicated exclusively to beer culture. We strive to provide in depth and accurate coverage of the evolving beer market, including venues and events, the professional marketplace and the science of brewing.”

Cooking with Beer: Beer-battered Shrimp Tacos

For those interested in learning how to cook with beer, you’re in luck! For this article I wrote how to make beer-battered fish tacos using Tsingtao. For a link directly to the article, go here.

Now that summer is over and that bottle of Tsingtao is no longer a replacement for water, it’s time to find some other uses for that beer. Why not use it in some of your favorite recipes?

There are hundreds of recipes for breads, stews, soups and meats, which use beer of all types, ranging from hearty stouts to bitter ales. It’s not difficult to see how beer can be an integral part of any recipe with its range of possibilities.

The Blarney Stone: Authentically Irish

Irish Pubs are pub staples the world over. On a trip to Mongolia I took in 2010, the capital city of Ulaanbator boasted two Irish pubs, each claiming to be the original Mongolian Irish pub. Shanghai is no different with its maddening number of pubs and bars. However, the Blarney Stone appeared to be one of the more authentic of them and I had the opportunity to interview one of the owners for an article about the French Concession mainstay. For the full article, go here.

If you’re looking for a true Irish pub experience in Shanghai, the Blarney Stone is the place to go. The low ceilings, rustic knick-knacks, dark stained wood and ever-necessary Guinness make it the ideal Irish pub to spend after a day of hard work, and not only for its authentic environment. The patrons who pour into the pub in the evenings are regulars, knowing exactly what they want to drink and where they want to sit.

This rich atmosphere didn’t happen overnight. It’s taken years of dedication by its owner-managers, one of whom is Dave Kelly, a Dublin native, who came to Shanghai a decade ago to work.