While China has an ancient history of alcohol (`酒`), modern-style beer (`啤酒`) is a relatively recent import, introduced by Germans and Russians in the late 19th and early 20th centuries (most famously in the city of Qingdao). Today, China is the world's largest consumer of beer by volume.
The cultural significance of `啤酒` in China differs from the craft beer scene in the West.
Social Bonding over Connoisseurship: While an American might discuss the IBU or hop profile of an IPA, Chinese beer culture is heavily focused on social interaction. Beer is a tool for building camaraderie and showing hospitality. The act of drinking together is often more important than the specific taste of the beer itself. Light, crisp lagers like Tsingtao, Snow, and Harbin are popular because they are easy to drink in large quantities during meals.
The Ritual of “干杯” (gānbēi): The Western “cheers” is a simple toast. The Chinese `干杯 (gānbēi)`, however, literally means “dry the glass.” In many social and business contexts, it's a challenge to finish your entire drink in one go. Refusing or failing to do so can sometimes be seen as a lack of sincerity or respect. The pressure to `干杯` is much stronger with the more potent `白酒 (báijiǔ)`, but the principle often extends to beer among friends.
The Perfect Pairing: `啤酒` is the quintessential drink for casual, lively, and often spicy meals. It's inseparable from `烧烤 (shāokǎo)` (street barbecue) and `火锅 (huǒguō)` (hot pot). A common scene in any Chinese city on a warm evening is a group of friends sitting on plastic stools around a small table, eating skewers and drinking bottles of cold `啤酒`.