Page 31 - Thirst Magazine Issue 2 June 2017

Winnie is always looking at creating brews Colombian beans and the other is a stout that
out of her comfort zone. Although Winnie’s uses medium roast Guatemala at 9% ABV.
background is in brewing German-style beers, Starbucks Reserve even built a draft system for
she has made over 80 different recipes from them. The beers are served during the Evening
IPA, APA to more daring beers such as Gose Program which starts at 4pm daily.
and Berliner Weisse to Barrel Aged Imperial
Stout. Winnie also introduces many local Starbucks Reserve (Da’an District)
ingredients to her brews such as hibiscus in No. 134, Section 4, Zhongxiao East Road, Da’an
the Berliner Weisse and chen pi (bitter orange District, Taipei City, Taiwan 106
peel) in the Gose. The latest achievements
include winning awards at the International
Beer Cup 2016 and New York International
Beer Competition 2017.

WHAT TO TASTE FROM TAIHU

Taihu currently has 4 core beers - Kumquat
Kölsch, Bright Ale, Weisse, and IPA; with
the most popular being the Kumquat Kölsch.
The golden coloured Kölsch style typically
has a light body with crisp bitterness, and
originated from Cologne, Germany. Taihu’s
version adds kumquats, a small citrus fruit
which gives a refreshing lime-like aroma and
citrus tang to the beer.
Winnie experiments with Taihu’s 4 core
beers all the time to bring in something
new for their customers. In March, Winnie
collaborated with Ray Daniels, founder of the
Cicerone Certification Program, on a Smoked
Märzen, which is a German style amber lager
brewed with birchwood smoked malt.
Another milestone for Taihu are the two
coffee beers brewed and served exclusively
on draft for Starbucks Reserve in Taipei,
the ubiquitous firm’s premium brand which
includes an in-store roastery. One is a cream
ale, light and golden in colour that uses

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