Ever since ancient times, alcoholic beverages have played an important role in the daily lives of the Chinese. There are many references to them in Chinese literature. One famous poet Lee Pai wrote enthusiastically about a three-way conversation with the moon, his shadow and himself while blissfully intoxicated.

Although such drinks are still appreciated today, they are used more for social occasions, as a condiment in cooking, and to propitiate the gods during celebrations and funerals. As in the west, alcohol is also used as a social lubricant at parties.

In Taiwan, the sole distributor of liquor, the Taiwan Tobacco and Wine Monopoly Bureau produces 31 kinds of drinks, including the most well-known types, Taiwan beer, rice wine, Mao Tai and bamboo wine. The bureau anticipates that sales this year alone will be worth more than US$700 million, with beer accounting for more than half of this figure.

In 1978, Taiwan beer was entered in the 17th World Selection organized by the Monde Selection SPRL of Geneva. The beer won gold and silver medals, showing that its quality is up to international standards. In an unofficial beer sampling contest sponsored by a Hong Kong newspaper in 1977, judges expressed a preference for Taiwan beer over 16 other entries from Asia and Australia, showing that the brew has won international recognition.

Strict quality control: one reason for the frothy, rich consistency of Taiwan beer is that production is kept up to international standards through a strict quality control system. Brewing requires supplies of yeast cultivated in a bacteria-free environment. If only one foreign body enters the brew during the processing, the resulting drink may resemble sour milk. From this it can be realized that quality control is important, but difficult to achieve.

The traditional ingredients used in brewing beer are hops and barley. In many cases, the barley is wholly or partly replaced by other cereals, depending on where the beer is made. In the U.S., for instance, corn and molasses are sometimes used as a base, while in Taiwan, a special kind of white rice is responsible for the brew's distinctive taste and aroma.

The first step in making beer is to chop the barley and white rice into small pieces. The residue is soaked in water, and at the appropriate time, sugar specially prepared from an enzyme action on starch is added. The resulting mixture is boiled and then cooled to 43 degrees Fahrenheit. Yeast is added to aid fermentation and produce carbon dioxide which aerates the beer.

The beer is stored in barrels for eight weeks to give the brew a chance to mature. Finally, the sediment and large pieces of yeast are filtered out and the beer takes on its familiar clear and golden consistency. Says on manager at the brewery: "Brewing beer is not only a skill, it is also an art."

Unlike spirits and wine, which improve with age, beer is best drunk fresh from the brewery. Experts say that if a newly opened beer retains its clarity and effervescence for three minutes after it is opened, and tastes sharp on the tongue, then it is fresh.

The glass into which the beer is poured should always be spotlessly clean, since any impurities will certainly spoil the taste. Beer should be poured so that it flows smoothly down the side of the glass to allow the carbon dioxide to effervesce and produce a clean white "head."

Experts give the following recommendations for drinking beer: "Take one sip at a time. Enjoy the cool fresh taste as it flows through the teeth and over the tongue to impart a rich, full-bodied flavor. Fantastic!"

Not only does beer have a fine flavor, but it also is rich in nutriments such as sugar, vitamins and minerals. At present, the Taiwan Tobacco and Wine Monopoly Bureau is planning to expand its facilities in both the north and south of the island. By the time these plans are complete, a surge of exports will allow people overseas to share the enviable experience of drinking Taiwan beer.

[Picture Caption]

1. Pull up a chair and let's have a couple of beers!
2. Controlling timing and temperature is a vital element in the brewing process. 3. Fermentation under way. 4. Foamy beer is a good thirst-quencher during the summer time. At right is the gold medal awarded to Taiwan Beer at the 17th International Beer Competition.

1. After fermentation, the beer is crystal clear. 2. Taiwan Beer can be purchased both in bottles and cans. 3. In the laboratory, analysis is constantly being carried out to find better ways of producing finer tasting and higher quality beer. 4. All parts of the brewery, from production to bottling and canning, are completely automated.

Controlling timing and temperature is a vital element in the brewing process.

Fermentation under way.

Foamy beer is a good thirst-quencher during the summer time. At right is the gold medal awarded to Taiwan Beer at the 17th International Beer Competition.

After fermentation, the beer is crystal clear.

In the laboratory, analysis is constantly being carried out to find better ways of producing finer tasting and higher quality beer.

Taiwan Beer can be purchased both in bottles and cans.

All parts of the brewery, from production to bottling and canning, are completely automated.