The hollow rattling and grinding of machinery intensifies as I walk down the corridor in a Kwai Chung industrial building towards the entrance of Tai Wai Beer. Standing near the doorway, with his sleeves rolled up and sweat dripping down his forehead, is co-founder Henry Wu Hang-fu, working the drill of a malt mill.
“It’s all very DIY, isn’t it,” Wu says as he invites me into what is possibly Hong Kong’s smallest brewery. “It’s just been [my wife] Wendy [Tai Lok-sze] and me. Two people. Four hands.” The decision to start a brewery was an impulsive one: Wu wanted to do something special when he turned 30. With more than 10 years of experience in beverage management – most recently at Hong Kong’s various Robuchon establishments – Wu is no stranger to the world of fine wine and spirits. But, ultimately, it was his love for craft beer that got him to take the plunge. [Brewing at home] will leave your apartment smelling like Vitasoy’s malted soybean milk and hops “When I first got into the [F&B] industry, […]
