“We are the first destination craft brewery in Taiwan, meaning we can work with a much broader audience than a typical taproom in Taipei, while also converting people to craft beer easier,” says founder Jim Sung.

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“Our customers range from fanatic beer geeks to family holidaymakers and mountain resort visitors looking for a rest stop. We find people on holidays are much more open to new ideas and tastes, and we take that opportunity to educate them on the wonders of craft beer.”

Sung says their iconic product is the kumquat beer coming in both IPA and wheat versions. These beers use kumquats freshly picked mere minutes away at farms and featuring rich citrus fragrance and sweetness. The company has partnered with the Satellite Brewery Company in Seoul to brew a beer using Jeju kumquats.

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Jim & Dad’s is known for its extensive barrel-ageing programme with a repertoire that includes bourbon, brandy, rum and cognac barrel-aged beers.

Another destination with beer knowledge is Hengchun 3000 Brewseum, a beer museum in Taiwan’s southernmost peninsula targeting international surfers flying into Kenting and offshore Green Islands, Taiwan’s surfing centres.

The museum collects ancient brewing equipment and tools that were used in old Western brewing cultures. Its best-known brew is infused with “harbour tea”, a tea native to Pingtung that imparts a scent of the ocean.

Creative as Taiwanese brewers are, disparities in quality remain an issue, as beer veterans point out. “There are not strict enough regulations for the production of craft beer, which can lead to potentially disastrous situations. Some brewers may use juices without pasturing their products.

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Adding more sugar to a finished product without proper control of shelf stability may allow for re-fermentation and cause explosive products,” says Anthony Chen, lead brewer at San Diego’s AleSmith Brewing Company and a BJCP national-level judge.

Alex Tu, vice-president of Sunmai, says changing local drinking habits and fair pricing are keys for the market to advance. Sunmai is among select Taiwanese brewers with a pronounced statement of marrying craft beer with fine dining, which is popular in the US and Australia.

“We are already seeing young Taiwanese consumers learning about craft beers and looking for beer quality rather than quantity. Compared to the US and the EU, prices for Taiwanese craft beers are still high. Once prices come down, the market will go up.”

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