Shanghai's Boxing Cat Brewery
An Interview With Brewmaster Gary Heyne and Chef Kelley Lee
Jul 16, 2008
To read a bit about the Boxing Cat Brewery concept Click here and then come on back to catch the interview with the inspiration behind the brewery from Brewmaster Gary Heyne and Chef Kelley Lee.
Food Trends (FT): Tell us a bit about yourselves and how you came to live in Shanghai?
Gary Heyne (G): I'm from Houston, Texas- I came to Shanghai to brew beer via 3 years in Iraq setting up water treatment.
Kelley Lee (K): I'm from Los Angeles, CA. and came to Shanghai because I was bored! Visited Shanghai in 2002 for the first time after living in France where I worked and went to Culinary school at Le Cordon Bleu, Paris. Loved it and decided that one day I would come back!
FT: Gary, Kelley tells me you're an award-winning brew master. We want details.
G: 1996 GABF Gold in Denver Co. Midland's Mild was the beer. What a way to close my rookie year as a pro!
FT: Kelley- why did you decide to go the food route?
K: I have always loved to cook since I was little but never thought it could be a full-time career. After working in a data warehouse as a consultant after university I thought..."This cannot be my life." So, I decided I was going to culinary school to pursue something I loved!!
FT: How did you two meet?
G: At a Shanghai Mag Battle of the Beers tasting.
K: I was just there for the free booze....
FT: What's the concept behind the Boxing Cat Brewery?
Both: A great place to feel right at home in the middle of Shanghai. Modern American comfort food paired with amazing beer and good ole Southern hospitality.
FT: Is or was there a boxing cat?K: Indeed but it's kind of a sad story for Gary....
G: My old Cat Louie is the boxing cat! He was raised from a kitten by a Boxer (dog) named Lady. He loved to swing at all sorts of things....a tried and true Boxing Cat he boxed all the way up to his last moment and sadly met his demise swinging like a champ against a honey bee. Fell 3 stories to his death.
FT: RIP Louie. The beer you make at his namesake brewery today starts in large part with good water right Gary? So how do you deal with the water issues in Shanghai?G: Water is the prime element; you have to have the good stuff. The Cat has Activated Carbon, KDF banks (that eliminates chlorine, sodium metabisulphate, and other treatment chemicals) provided to us by our friendly landlord who incidentally owns one of the largest water filtration companies in China, named Canature.
FT: Who does the BCB appeal to and why?G: Damn near anyone who walks in for the first time! Rockin Beer and grub; coupled with a killer atmosphere.
K: Well, we do have quite a lot of Americans, Brits, and Germans....hmm...could be the fantastic beer!
FT: Are you trying to tap into the non-expat community in Shanghai and beyond with your brews?G: Tapping into the Chinese market would have to be the ultimate goal! What a vast market share!
K: Definitely, the Chinese market is what we're after in the end. First and foremost, we want to provide the best possible food, beer, and service. Ultimately building brand recognition and diversifying into bottling and distribution in the near future!!
FT: What kind of food do you serve and Kelley are all of the recipes original to you?K: Here at the 'Cat we are doing a lot of Modern American Comfort Food with a slightly dressed up twist. I try to concentrate on using a lot of Southern Creole and Cajun influence in the menu here and of course the freshest seasonal ingredients possible. Since we're a Microbrewery, we also do a lot of cooking with our beers(of course!) so we've got things like Honey Brown Beer Braised Chicken Stew with Fava Beans and Beer Battered Halibut & Oyster Fish & Chips. Many recipes are original to us but of course I do take inspiration from many old Southern cooking books!
FT: Describe the top three beers you serve and what they best pair with on your BCB menu?
Both:-Pilsner ( A refreshing beer made with German Hallertau Hops with a tinge of sweetness) pairs best with our Beer Battered Halibut & Oyster Fish & Chips
-Helles (Superior Light Lager which has a beautiful bready note and low hop assertion) pairs best with our Braised Beef Short Ribs with Cheddar Cheese Grits
-Dark Mild (wonderful coffee, caramel and chocolate notes) pairs best with our Flourless Chocolate Cake with Butterscotch Sauce.
This will change from season to season as we make different beers every time we brew!
FT: What's next for you both?
G: A twelve pack of BCB Standing 8 PILSNER in every refrigerator in China!
K: Haha well...the Chinese DO like to drink beer....
Next up - a few southern inspired recipes from Kelley via Shanghai!
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