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The annual Maovember campaign teams restaurants, bars, vendors and customers for good causes. Learn more about Maovember here. How to support the mission here. And our most current event list here.

Flipping Out | BIIH Flip Cup Tourney

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The Beijing International Ice Hockey guys flipped out for Maovember at pub The Irish Volunteer this year. A flip cup tourney replaced the usual Corn Toss Classic and competition was intense.

The round robin saw each of the six teams play five games, with the best going to the playoffs. In the semi-finals, the Expos beat the Bear Cats while the Revs beat the Hot Wings. The Expos then went on to swiftly take the title–and a case of Boxing Cat Beer.

Also winning a case of beer: Daniel Boudreau, for having the best musatache.

The Hockey Guys and The Irish Volunteer are long-time Maovember supporters. Thanks to Curt Dracz, George Smith and everyone else who made this year’s event possible. Including donations by Tom McCabe and Jen Ambrose, the event raised 3,705.5 kuai / 37,055 mao for Maovember.

Maovember 2020 Recap

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Yay, the final Maovember report is done. And despite starting late, having a much smaller organizing committee, and 2020 being 2020, this year’s campaign raised more than last year’s, a total of 72,793.8 rmb or 727,938 mao* in donations.

(Frankly, we weren’t trying to “beat” a number but this result is satisfying given the challenges we faced.)

As usual, 100 percent of revenues went to our partner, The Library Project, with admin costs covered by the organizers themselves. As usual, the focus was on fun, with everything from corn toss and flip cup tournaments to our annual Dog Pub Crawl.

There were are also some unique fundraising events, including the release of the first Marselan grape beer, a pair of Malaysian-themed wine and food extravaganzas, a hutong dinner with French cuisine and Chinese wine, and more.

I’ve included a summary of each event below so you can see our diverse agenda this year. (Please let me know if you spot any errors or omissions!)

I don’t want to start naming names, as I’ll inevitably forget someone, but suffice it to say Maovember is only possible thanks to hundreds of people who support this quirky project, from veterans like Steve Wang of WE Brewery, who organized yet another amazing corn toss tournament, to new supporters like Jasmine Kho of Kakikopi, who spearheaded two events, joined Dog Pub Crawl and printed our huge Maovember logos. Read more in the wrapups below.

We are lucky to have so many people step up to help a project so quirky and chaotic and creative, and support a philosophy that charity sometimes hits your budget a bit (but are lucky enough to be in a position to handle it), that transparency is crucial (it’s why we stick to giving 100 percent of donations and use the QR code as much as possible) and that, above all, fundraising should be fun.

We’ve requested that our funds be used for schools in Hebei and Shanxi–last year’s money went to Hubei–and will provide updates as they are put to use.

Note: Total includes 65,472.6 donated directly to the QR code, 4,766 donated to The Library Project’s general QR code (all event fees) and 2,545.2 donated from abroad via The Library Project’s overseas link. Our dedicated QR code is especially good as donors can see their money instantly go to The Library Project and return to the QR code page to see the growing donation total.

Sour Power | Picklebacks at Paddy O’Shea’s

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Paddy O’Shea’s included a Maovember pickleback fundraiser as part of its 13th anniversary party this year. A pickleback is a booze shot, typically Jameson, followed by a pickle juice shot, and has been our unofficial Maovember drink since 2013.

This year’s fundraiser featured two pickle juices. One by chef Jeff Powell–of bar That One Place–aged for six weeks and loaded with savory goodness, the other by chef Ray Heng of Mexican restaurant Pebbles and aged with whole jalapenos for a spicy bite.

Picklebacks were rmb30 each and when the last shot was done, the event had raised 2,310 kuai / 23,100 mao for Maovember.

Brew Crew | Marselan Beer Launch at Jing-A

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A Maovember event doubled as a world first on November 29 as the first beer made with Marselan grapes was launched at Jing-A Taproom in Beijing. Marselan has the potential to become China’s ‘signature grape.’

The event was headed by Jing-A  brewers Kristian Li and Alex Acker of Jing-A. Winemakers Lee Yeanyean of Grace Vineyard, which supplied grapes for the beer, and Tong Lili of Manzhouxiang, both poured Marselans, while Jim Boyce of website Grape Wall of China brought five wines from across China, including Treaty Port in Shandong, which provided bottles specifically for the event.

This event, bridging the beer and wine worlds, included snacks by Jing-A and a raffle for extra bottles, and raised 4,546 kuai / 45,460 mao for Maovember.

MaoLaysia Dinner | Pairing Brasserie 1893 and Grace Vineyard

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The MaoLaysia lunch theme carried on to dinner as Malaysian chef Addison Liew of Waldorf-Astoria’s Brasserie 1893 restaurant and Malaysian winemaker Lee Yeanyean of Grace Vineyard teamed up to pair French cuisine with Chinese wine.

Liew prepared a series of intricate dishes that featured everything from tuna to chicken to venison ribs, plus a unique “popcorn ice cream” dessert, while Lee oured his own wines, from Grace’s creamy chardonnay to a series of supple reds, explaining each one as he made his way around the table.

The event was held in Waldorf-Astoria’s private HOME area, with its own kitchen and lounge area. The guests warmed up for dinner with a tasting of Grace’s ‘Angelina’ Reserve Sparkling wine as well as a handful of reds, including a pair of vintages of Deep Blue. This was a first in terms of bringing together a Malaysian chef and a Malaysian winemaker. Special thanks to David, Alex and Niu for their support and to Jasmine for handling the coordination for an event that raised 13,376 kuai / 133,760 mao for Maovember.

MaoLaysia Lunch | Pairing Kakikopi and Grace Vineyard

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A core goal of Maovember is to raise money in fun unique ways. This year’s MaoLaysia lunch embodied that spirit by pairing a Malaysian restaurant owner and a Malaysian winemaker in China for the first time. Jasmine Kho of Southeast Asian restaurant Kakikopi in Beijing and Lee Yeanyean of Grace Vineyard winery in Shanxi put on a meal to remember.

More than a dozen Malaysian favorites, including Laksa Sarawak, Beef Rendang and Malay Chicken Curry, were paired with a range of Grace sparkling, white and red wines, with Chairman’s Reserve 2015 as a special treat. Kho and Lee led the way, explaining each pairing to the attendees, many of whom showed up ready for the “colorful shirt” theme.

By the time the last dish and last glass were finished, the event had raised 7,372 kuai / 73,720 mao for Maovember.

Walk Stars | CHEERS’ Mulled Wine Tour

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Feuerzangenbowle-what!? This year’s four-stop CHEERS Maovember Mulled Wine Tour kicked off with a treat–a rum-soaked sugar loaf set on fire to sweeten the wine. Feuerzangenbowle is a traditional German way to make mulled wine–and it got everyone in the mood for a fun tour.

The tour stops included CHEERS stores at Chaoyang Park, Tuanjiehu and TopWin Center before wrapping up at XL Bar & Restaurant. And it included games such as ring toss, cork throw and darts along the way, with prizes from Hulu and CHEERS, and lots of piping hot mulled wine.

With entry fees and a remote donation, all the way from Switzerland by CHEERS owner Claudia Masueger, the tour raised 3,184 kuai / 31,840 mao for Maovember.

A night of indulgence | Maovember feast at TRB Hutong

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One of Beijing’s top restaurants, Temple Restaurant Beijing (TRB) Hutong, donated proceeds from a table enjoying its ‘indulgence’ menu to this year’s Maovember campaign. Guests enjoyed a six-course meal, featuring dishes that ranged from tender seared foie gras to succulent wagyu beef, paired with seven wines from TRB Hutong. They also tried 11 local wines brought by wine site Grape Wall of China.

The evening began with Champagne and a tasting of four Chinese wines, then turned to the food menu, starting with a complex caviar-based dish. Each dish was accompanied by both imported and local wines, giving people a chance to compare and contrast, such as tasting that wagyu beef with Australian Shiraz and Chinese Shiraz and Tempranillo.

The Chinese wines included Treaty Port Muscat (Shandong), Kanaan Riesling (Ningxia) and Nine Peaks ‘Qi’ Chardonnay (Shandong) plus Interval Shiraz from Grace Vineyard (Ningxia) and Shi Bai Pian Tempranillo (Hebei). The first caviar dish was paired to ‘Angelina’ sparkling wine from Grace and the last to Cailonglin Vidal Icewine (Liaoning). The Chinese labels fit TRB Hutong well as it has long been a supporter of local wine.

Kudos to Ignace Lecleir and the team at TRB Hutong for the excellent food, wine and service. The event raised 8,000 kuai / 80,000 mao for Maovember.