Beer has taken root in the Taiwanese drinking culture, and the tropical climate and people of Taiwan have brought forth an array of quaffable beers brewed with local specialty. Facing a surplus of Ponlai rice, the state-owned brewery decided to incorporate rice into the brewing recipe, which later shaped the signature light taste of Taiwanese beer. In addition to grain, new generation brewers have been experimenting with tea, coffee and fruits, aiming to produce beers that complement different seasons and different food pairing. Follow alcoholic beverage expert Paul Peng Wang and learn more about the history and style of beer in Taiwan.