a throwback to the ’80s maybe… but it’s definitely a contemporary feelgood ad:
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Sam Sifton gives the newly opened LES Taiwanese eatery Xiao Ye a spankin in yesterday’s restaurant review, but we’ll only listen to that Taiwan Beer shout out at the end. Mr. Eddie Huang addresses the heat with a response from mom on his blog. We’re behind you too, Eddie.
Yep, you heard it here first. Taiwan Beer is available in NYC! Run over to the trusty Whole Foods Beer Room on Houston St, or hit up Xiao Ye in LES for the Taiwan goodness in a can, in a bottle and then in a bigger bottle! Contact us if you want the Taiwan in a retailer near you!
NEW YORK CITY, October 1, 2010 – With the popularity of Taiwanese cuisine on the rise, the availability of Taiwan’s national beer on the east coast is greeted with nostalgic cheer and curious palates.
Debuting at the Asian Feastival several weeks ago, over 800 New Yorkers tasted Taiwan Beer for the first time.
“I’ve never seen this anywhere outside of Taiwan,” one festival goer exclaims, “and it tastes just like I remembered it back home!”
Brewed with all local ingredients from the water to the native ponlai rice, Taiwan Beer yields a unique fresh flavor revered by the locals for over 80 years. Taiwan Beer has the characteristics of an easy drinking and accessible beer- a golden lager, light, crisp and goes down smooth with a flavorful meal.
The Taiwan Beer Festival is held every summer at the Taiwan Beer brewery near the Wujih station of the Taiwan High Speed Rail and has become an icon of Taiwanese culture. There’s also a Taiwan Beer Garden brewpub serving freshly brewed beer in Taipei, but if you can’t make it to the festival or Taipei for the fresh draft beer, finding it in a bottle or can abroad is the closest thing to it.
Taiwan Beer was first produced in 1922 and is currently brewed by the privately owned Taiwan Tobacco and Liquor Corporation (TTL). It is imported by SSC International, Inc. and is distributed in the eastern US by Paleewong Trading Co.
Taiwan Beer is available immediately at select retailers and restaurants in New York City, Virginia and North Carolina. Taiwan Beer will also soon be available in MA, CT, NJ, DC, MD, SC, and the rest of the eastern seaboard.
Getting to the root of things means making a wine for it…for Kenny Likitprakong at least. His line of Banyan Wines are made with grapes meticulously grown and picked for not only Thai food in mind, but his background as well.
“My father’s been working at a winery since before I was born,” says Kenny in Hyphen Magazine’s latest cover story on “Asian American trailblazers”.
After you read that story you might be inspired to get some of Kenny’s wines here.
Want more on Kenny? Here’s an in depth shout out from Muddy Roots Magazine. The interviewer probes him on his affinity for skateboarding and wine making and how he mends them together.
This indie film opens on June 12th in NYC with a few grandiose opening parties featuring the cast and crew drinking even more than they are in the movie! Look out for it, and note the Singha’s in hand!
This is probably the first movie with people drinking Singha that doesn’t have a plot line relating back to Thailand. If you know otherwise, tell us!
See the synopsis and pretty pictures here.
So an American expatriate living in Tokyo reviews a wine from Thailand. That statement might make you take the review with a grain of salt, but the review is for http://www.eRobertParker.com and the writer is a part-time wine educator for Tokyo’s Academie du Vin…sound convincing yet?
Here’s her review:
Siam Winery Monsoon Valley White 2007
Retail price: 1365 yen
This wine is made predominately from the locally grown Malaga Blanc grape, which judging purely from tasting, I suspect is not entirely vinifera. Nonetheless, while the presumably hybrid nose / flavors are unusual they’re also appealing. There is an unique, medicinal, somewhat eucalyptus aroma to this wine complimenting the lemon and savory seaweed nuances. The light to medium bodied palate has crisp acidity balanced by a touch of residual sugar (though still a dry style). Medium finish. This could go very well with Asian cuisines and I for one can’t wait to taste a bottle with a plate of Pad Thai or a bowl of Tom Yum soup. Drink now. Tasted August 2008.
Pretty nifty. Read the reviewers other top Tokyo wine picks here.