Started in 2010, Great Leap Brewing is Beijing’s first craft brewery and creates recipes based on the desire to foster a Chinese craft beer culture. Our philosophy is to source a majority of local products, including locally grown and processed hops, teas, spices, fruits, vegetables, coffees, sugars and honeys. Now it is our goal that to put Great Leap beer in the hands of as many people as possib
le, both in China and around the globe. Great Leap Brewing Original #6 is where it all started: in the heart of the hutongs. Original #6 opened for business in October of 2010, pouring Honey Ma Gold, Pale Ale #6, East City Porter, and Cinnamon Rock Ale. For the first two years of #6’s life, it served as office, incubator, distribution center, taproom, storage facility, brewery, and everything else imaginable for a young craft brewery. Now, Great Leap Original #6 features 20 taps, including a full assortment of Great Leap beers along with rotating guest taps that showcase beers from our brewing friends around the world. Great Leap Brewing #12 Brewpub opened in 2013, pairing the best craft beer Beijing has to offer with burgers consistently voted among the best in town. Flagship Brewpub #12 is the home of a majority of our brewing facilities, where our Directors of Fermentation work to make China's best craft beer. Glass walls in the restaurant provide a view of nine 1,000L and two 2,000L fermentation tanks that produce nearly all of our signature and seasonal beers. Hardwood tables, steel signs, and chalkboards give it a hand-crafted, local flavor, much like the beer itself. Great Leap #45 opened in March 2015, and is nestled in the Xin Yuan li （新源里）neighborhood just north of Sanlitun. Brewpub #45 is the brew site for our Honey Ma Gold, Pale Ale #6, and Banana Wheat. #45's kitchen serves a menu of classic New York Style pizzas curated by East Coast pizza aficionado Daniel Gutter and GLB executive chef Kin Hong. During the Beijing's warmer months, the outdoor patio at #45 is ideal for a night out with a couple of friends, or a post-work pint.
