In honor of reaching 500 unique brews on Untappd (I started using the app to log the different beers I drink in August 2012), I should write up another beer post. And my New Year’s resolution is not to reach 1,000, or even make a conscious attempt — I’d rather relax and enjoy my time with or without a new beer.
Last time I was in Taipei, I lamented the lack of local beer. I had found a couple decent Taiwanese beers, but nothing beyond that. When I returned, I was introduced to more local brews that I had either missed or that had finally become available in bars nearby.
North Taiwan Brewing, the brewery that I found with a pretty good abbey ale back in April, has a lot more beers. Unfortunately, most of them are fruit beers (I accidentally bought Apparallel Universe and it tasted like medicine). They did come out with a mildly hoppy brew called CHTHONIC. It’s definitely a beer worth trying, but not something I’d go out of my way for (but the label is pretty cool).
The beer has gotten better as I’ve stayed in Taipei longer — one friend introduced me to Redpoint, a beer brewed out in Hsinchu, which is a long, slow train ride west of the city, when I went to visit him and visit the beer haven iBeer. This was one of the better beers in Taiwan — it was a hoppy, but not overpowering, IPA (or I should say 台PA; that character is pronounced “tai”). The brewery also makes Long Dong Lager, which is a decent lager, but nothing special.
At the end of my adventure along Taiwan’s east coast, I tried the most unusual beer in Jiaoxi, a town renowned for its hot springs. At one of the hotel hot springs (I didn’t bother putting my feet in the outdoor pools) was a vendor for Barley Farm Manual Beer. There was not much English, so it was difficult to figure out what the beers were, but one of them claimed to be a green algae brew. It tasted like a Japanese barley tea.
Another beer from Hsinchu, which I think is the best beer in Taiwan, is the 886 Brewing’s Magnum PIPA (seriously, why isn’t this brewed in Miami?). I had this beer at my hostel in Wai’ao on a weekend trip along the east coast, north of Hualien. They also make a brown ale that’s light enough to drink all night.
Most recently I tried 55th Street’s amber lager, which was a little on the sweet side because it’s brewed with dried longan (a fruit related to lychees). This was at a new bar in Taipei called Something Ales, which feels more like a cafe than a bar — certainly not a place I’d return to often for the prices they charge.
When I headed back to Revolver, a bar that once had a shrine to Mick Jagger (why is it gone!?), near Chiang Kai-shek Memorial Hall, I found another local brew: #23 Brewery. They make a pale ale and a blonde. I happen to think the blonde tastes better as the pale ale is a little bland. I’d certainly have either them again depending on what else was on tap, but the blonde ale would be the preference as it has more flavor.
Finally, I met the brewer of a new beer brand — he’s established in Taipei and Wisconsin. Steve’s Kraft Beer is a bit more innovative than the rest in the area. Steve tries to brew his beers with Taiwanese tastes in mind, which is why his amber lager is slightly sweet. I’d prefer a more hoppy blend, but I’m not his target market. Most brewers here are going for more traditional brews to introduce to the Taiwanese market, while Steve is trying to attract the market to his beer. I also got to taste his black lager, Black Hole Beer, which is more my taste — it’s a little on the lighter side but still provides the flavor a schwarzbier should. I didn’t get a chance to sample the rest of his beers yet, but I’m sure I will soon enough.
Read more about the beers and bars of Taipei in my travel guide.