New Arrow Factory Brewing in Liangmaqiao Lives Up to Expectations

Margaux Schreurs | Jan 25, 2016 11:30 am | 3 comments | 3592 reads

We went to check out the new Arrow Factory Brewing this weekend, and as we're pre-existing Stuff'd and Arrow Factory Taproom fans, expectations were very high.
 

The space is beautiful: decorations are kept relatively simple and sparse but all together make a really cozy space, full of light.
 

Colorful tiles on the floor ("a female touch," as described by one of the owners) add to pull it all together, making for a slightly more relaxed and playful vibe than the previous Vineyard Cafe by the River.
 

Their menu has yet to be finalized, but currently encompasses Vietnamese spring rolls, hand-cut fries, and salads for starters and sides, a select range of sausages available on the menu as well as the pulled pork sandwiches, and vegetarian falafal. The pulled pork (RMB 76) has been upgraded, with the meat now smoked before being piled between your pita bread. The smoking really adds to the flavor, and we can say with certainty that this is the best rendition of their pulled pork sandwich so far.
 

To finish off the meal, we tried their apple pie (RMB 40), which was filled with well-spiced apples, and is served as a slice easily big enough to share between two.

We can't wait until the weather gets warmer so that we can utilize the rooftop, which they will soon start renovating just in time for Beijing's ensuing spring, summer, and autumn.

More stories by this author here.
Email: margauxschreurs@truerun.com
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Photos: Arrow Factory Brewing, Garth Wilson, Margaux Schreurs

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schreursm's picture schreursm Submitted by Guest on Tue, 01/26/2016 - 15:22

The beers are the same as the taproom's offerings. These are the new beers at both locations: A New Leaf O.I.P.A. which is an oatmeal IPA which is dry hopped with Equinox hops, the 京A collaboration beer the Imperial Stormtrooper Stout, and the Smoked Pumpkin Brown Ale is brewed with house-smoked pumpkin, Yunnan dark brown sugar, and a pinch of winter spices.

the Beijinger

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