What began as an opportunity to try something new has turned into a meaningful journey of learning, experimenting, and falling in love with the beer-making craft for Chenghao Xu.

Hailing from Wenzhou, China, Xu moved across the globe in 2023 to study in Niagara College’s Brewmaster and Brewery Operations Management program. He wasn’t passionate about beer – he didn’t like the taste of it – he simply wanted to break out of his comfort zone and was drawn to the creativity of the brewing process.

Xu rose to the challenge, learning the hands-on skills required to craft exceptional beers including his own unique creations. He capped off his final term last month with a big win at Project Brew CyBrewPunk 2099 for his ‘Dino-Mite Fizz.’

The student-run beer festival showcased the final projects of the August 2025 graduating Brewmaster class who also organized the event. Each beer was evaluated by a panel of judges from the College and industry with the winning student receiving a $4,500 scholarship sponsored by Lallemand Brewing.

Chenghao Xu, known to peers as ‘Joey’ or ‘Super Joey,’ was part of the marketing team for August 2025’s Project Brew. He is pictured with his Dino-Mite Fizz at the event.

Xu’s standout ‘Dino-Mite Fizz’ was a Saison, or farmhouse ale, made with hibiscus tea and sweetened with NC honey. The hibiscus, commonly known as ‘Roselle,’ gave the beer a pink hue and paid homage to Xu’s grandmother who introduced him to the Chinese tradition of tea as a young boy in China.

“I always wanted to involve tea in my final project as a way of honouring my family and culture,” he said.

“Saison style beers are high in carbonation,” explained Xu, who described the tasting experience as “an explosion of flavour in your mouth” – hence the name ‘Dino-Mite Fizz.’ Project Brew guests agreed and were impressed by the beautiful colour and the overall flavour profile as they sampled his beer.

When it was announced as the winner on Aug. 8, Xu was shocked. “I couldn’t believe it – at the time, my mind was blank,” he said. The moment was extra special because of one guest in the crowd – Xu’s father who travelled from China to support his son at the on-campus event.

During his program, he created two other original beers using the ‘Dino’ moniker that were also inspired by his heritage and personal experiences.

An Irish red ale called ‘Tipsy Dino’ referred to new experiences with beer and acknowledged the significance of the colour red to his family – red represents luck and happiness in Chinese culture. ‘Dino on Vacation,’ a fruity sour beer, was based on a non-alcoholic pineapple sour beverage that he drank with childhood friends. He described this beer as an easy drinking beer perfect for the summer vacation season.

“This program has given me the skills to brew different styles of beer and to understand the brewing industry. It has also taught me about business, sales and marketing – all skills useful for your future career,” he said.

The Project Brew scholarship funds are helping Xu with the next step in his journey. He recently moved to Saskatchewan to pursue a Bachelor of Science in Agriculture. “Right now I want to study crop science to learn more about beer ingredients,” he said. He hopes that having a breadth of knowledge – from the ingredients to the brewing process and final product – will help him open his own craft brewery one day.

During his program, Xu also received the Academic Award for the School of Culinary Arts, Wine, Beer & Spirits for the 2025 Winter Term.

Looking back on his college experience, Xu is grateful for the close friendships he formed with classmates who became more like family, the knowledge and support of his professors, and the opportunities to get involved on campus.

He served as a student leader with the Student Engagement team, supporting KickSTART programming for incoming students and social events including karaoke night, assisted in the library, and worked at NC’s Wine Visitor and Education Centre as a hospitality and sales assistant focusing on beer.

He has also grown a liking for beer since experiencing a broader range of styles. “I like beer now, yes,” he chuckled.

Stay tuned for the next edition of Project Brew later this year.