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.

• 

• 

• 

• 

• 

• 

• 

• 

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.

• 

• 

• 

• 

• 

• 

• 

• 

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.

• 

• 

• 

• 

• 

• 

• 

• 

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.

• 

• 

• 

• 

• 

• 

• 

• 

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.

• 

• 

• 

• 

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.

• 

• 

• 

• 

• 

• 

• 

• 

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.

• 

• 

• 

• 

• 

• 

• 

• 

Puppy power! This year’s Dog Pub Crawl saw ~30 canines visit five Beijing bars and raise rmb8,332 kuai for Library Project. This year’s tour started at Paddy O’Shea’s before going to Jing-A, Prodigy, Pi Bar and XL — with humans getting a free drink at each stop and dogs enjoying Penny’s Food Studio snacks.

The 2020 DPC raised a record total: 8,332 kuai (83,320 mao), with 6,568 kuai from signup fees and 1,264 kuai from raffle tickets / donations and 500 kuai from a donor overseas–thanks Neil Holt!

Dog Pub Crawl has an edge of chaos that brings out community spirit, with people jumping in to help get everyone to the next bar, carry the raffle prizes, look after each other’s dogs, get some good pics, and understanding when everything wasn’t just perfect.

Thanks to the Dog Pub Crawl venue partners for providing drinks, draw prizes and surprises, like Pi Bar’s Polaroid snaps. To lucky draw prizes donors Hulu, Kakikopi and CHEERS, plus the gentleman who provided a dog leash for someone to win. And to Penny’s Food Studio, supplying free snacks for Dog Pub Crawl since the very first event. And last but not least, to dog lovers who supported this year’s event!

More photos coming!

• 

• 

• 

•