The ceiling fans turn lazily, barely denting the humid night air. In a narrow, basement noodle bar just off Chang’an E Road in Zhongshan, condensation beads down bottles of Taiwan Beer stacked high in the fridge. The room glows with the soft light of red paper lanterns and the fierce glow of fluorescent tubes, their reflections flickering in the lacquered tables as chopsticks click and bowls of beef noodle soup release clouds of steam. Men in office shirtsleeves sit elbow-to-elbow, trading banter over pale green glass. It’s a rhythm etched into Taipei’s culture: soup, noodles, beer, laughter, repeat.
One by one, dishes are brought out and stacked high in the middle of the circular tables: steamed fish, crisp dumplings, and enormous pots of soup. It’s a communal experience, with each person taking a small amount of each course and piling them on their plates. The beer, too, is communal. Ice-cold, litre bottles of rice lager are carefully decanted into each person’s glass and passed around the table. With each refill, there is a joint salutation shouted in Taiwanese, a cheers of sorts, before the drinking continues.
This is the ritual that is a standard scene when drinking in Taiwan: Bottled lager, poured into tiny glasses, endlessly refilled from the shared bucket of ice. Drinking is a social glue here, woven into banquets, karaoke sessions, and roadside meals alike. To ganbei (empty your cup in one go) is to participate fully in the camaraderie, the warmth, the unfussy customs of a city that lives as much by night as it does by day.
Unlike in the UK, or much of Europe for that matter, beer here is rarely the focal point of the evening, acting more as a social lubricant to help the conversation flow. The brand, the style, even the taste, don’t matter too much, as long as it is flowing freely and cups remain filled.
And yet, in the spaces between the hiss of woks and the clatter of dice on a table in the backroom, there is a growing number of people in Taipei and beyond that are taking their beer very seriously. Taiwan’s craft beer movement, barely a decade old, has seeped into this nightly routine, threading bold styles into the familiar grainy flavour of the island’s national lager.
The shift began after 2002, when Taiwan ended its century-old state monopoly on alcohol production. For decades, ‘beer’ meant only Taiwan Beer: crisp, grassy, brewed with local ponlai rice, and omnipresent from noodle spots and corner shops to 7/11 shelves. But with the monopoly lifted, a handful of curious homebrewers began experimenting. By the early 2010s, a second wave, often young Taiwanese people returning from work or study overseas, founded the first breweries to make a dent in the scene. Their creations blended Western brewing techniques with the island’s flavors, and slowly, drinkers accustomed to clinking bottles of lager began to explore hoppy IPAs and smoky porters.
Tonight, I’m chasing that story through the city.
From the noodle bar, I drift through a grid of neon-soaked streets, mopeds hissing past like shoals of silver fish. My first stop is Taihu Brewing, the first name that is mentioned whenever Taiwan’s craft beer scene is discussed. Their Wanhua ‘Driftwood’ taproom feels a world apart from the noodle bar’s intimacy: here the space is all wood and raw concrete, copper piping, the air sharp with tropical hops, and a bar that opens out onto the chaos of the street outside. A youthful crowd sits at stools directly on the pavement, smoking cigarettes and clinking glasses as bartenders slide hazy pints into their hands.
The beers at Taihu are unapologetically bold, a result of the Taiwanese climate as much as the tastes of Taiwanese drinkers. The craft beer tends to be both sweeter and lighter than what you will find in the USA or UK. A country that experiences high summer temperatures along with incredibly high humidity demands something a little lighter than a full-bodied stout. As such, Taihu generally keep their beers’ residual sugar levels low, instead, heavily flavouring their beers with fruit.
It’s something that can be seen throughout the city’s craft scene. Sunmai Brewing offer canned cocktails alongside their beers while Ugly Half brew a hopped cider as a thirst-quenching alternative to ale.
A prime example is Taihu’s 9.99 range of drinks. They’re beers that use US05 yeast to create a neutral flavour at 9.99% before being hopped and flavoured with fruit juice. The flavours range from Long Island Iced Tea and Strawberry Daiquiri to ‘Beerna Colada’ and Passionfruit Hurricane. From experience, consuming a couple of cans at Luodong Night Market followed by a few more on a Yilan rooftop, can be relatively lethal – although my memory of the night is a little too hazy to confirm this.
The high ABV of this range is no accident. In a country where mass-produced beers can often be found for less than £1 on convenience store shelves, it has been hard for small-scale breweries to convince consumers to pay more for a higher-quality product. As I previously mentioned, taste and ingredients aren’t necessarily a factor for the average Taiwanese beer drinker, and the strength of the 9.99% range makes the higher price point a little more palatable.
I sit at the bar and watch the traffic hum outside. First, I sample a double IPA that explodes with pineapple, mango, and guava, echoing the fruit stalls of Taipei’s morning markets. Next, an imperial stout, thick like liquid velvet, hints at bitter chocolate and roasted coffee. Taihu may be the most well-known and respected brewery in Taiwan’s craft beer map, but these two drinks also embody why they are the perfect ambassadors for it too.
Away from Ximen, in Danong, I find a very different rhythm at Jim & Dad’s. Founded by a Taiwanese father and his son, who gained a love for craft beer while studying in the States, the space feels more rustic, almost pastoral: It’s a small bar that feels welcoming and unstuffy: A cluster of wooden tables and the scent of malt hanging sweet in the air.
Their beers are hearty and grounded. A smoked porter evokes the char of a night-market grill; a saison carries whispers of mountain herbs; a red ale feels almost autumnal, conveying the island’s agricultural traditions. The beers couldn’t be further from the bold tastes I tried at Taihu, demonstrating both the variety and heterogeneity on display in the city’s breweries.
It takes an Uber ride for me to get across the city, where I slip into Flow, a newer name in Taipei’s brewing scene, but already a magnet for beer-lovers. Its taproom is sleek and modern, the printed beer menus that are placed on each table changing week by week.
The beers are playful, ephemeral, just like the city’s shifting moods. Juicy IPAs are the order of the day, but there is enough variety to meet any taste: A barley wine with notes of pine resin, citrus, and berries; A cold IPA that sparkles like summer in a glass; Even their Wombat pilsner nods to tradition, crisp and golden like Taiwan Beer, but edged with sharper, New Zealand-influenced flavour. I pack my backpack with a few cans from their fridges and head out into the night.
The deeper the evening goes, the more Taipei reveals itself. I follow the crowds towards the waterfront Raohe Night Market, where coils of incense rise from the Songshan Ciyou Temple, gilded dragons glowing in the light of the stalls. The market is a crush of sound and scent: sizzling pepper buns, the sugary perfume of candied hawthorn, the tang of stinky tofu drifting in the air.
Here, Taiwan’s beer culture merges seamlessly with street food, although back to its simpler form. Bottles of Taiwan Beer sweat on plastic tables beside skewers of grilled meat. A vendor offers an ice-cold can to pair with his fried chicken, the crispness cutting through the grease. It seems that, for most of the city, craft beer doesn’t replace the old rituals; it just adds to them, weaving itself into the very fabric of Taipei’s drinking culture.
As the evening wanes, I sit with a final glass beside a bar tucked in a narrow alley. Around me, the city buzzes with its endless nocturnal pulse: scooters threading through intersections, skyscrapers lit against the dark night, the murmur of diners slurping noodles.
Taipei, in its beer, holds two truths at once. The easy amiability of Taiwan Beer remains unchanged, but layered over it is a newfound passion for exciting flavours and experimental brews. Together they tell the story of a city that is constantly changing, a place rooted deeply in tradition yet endlessly restless.
A Brief History of Beer in Taiwan
Long before Taipei’s taprooms began pouring IPAs and tea-infused ales, the island’s beer culture was defined by a single taste: the crisp, grassy sip of Taiwan Beer. Understanding its journey from monopoly staple to modern craft rival is essential to understanding Taipei’s beer scene.
1919
Under Japanese colonial rule, the Takao Beer Company is established in Kaohsiung, laying the groundwork for Taiwan’s modern brewing industry.
1946
Following WWII, Taiwan Tobacco and Liquor Corporation (TTL) takes control of alcohol production. Beer becomes a state monopoly, with Taiwan Beer emerging as the sole national brand.
1960–1990
Taiwan Beer defines drinking culture: grassy, rice-infused, sold in long-necked green bottles at night markets, banquets, and karaoke parlours.
2002
Taiwan joins the WTO, ending the government monopoly. For the first time in nearly a century, independent brewing is allowed. Homebrewers and expats begin experimenting, often sharing beers in small bars and private clubs. The movement remains underground, niche.
The first wave of craft breweries appears: pioneers like 23 Brewing Company, Zhang Men, and Taihu Brewing bring bold flavors and international styles to Taipei.
Beer Styles to Try in Taipei
Taiwan’s craft brewers draw on both global traditions and local ingredients, creating beers that reflect the island’s tropical climate and culinary heritage. From tea-laced saisons to rice lagers with a modern twist, these are the styles worth seeking out in Taipei.
Fruit-infused IPAs
Tropical fruit is a staple in Taipei’s morning markets and now, it often finds its way into the city’s beer. Brewers here lean into the island’s abundance of mango, guava, pineapple, and passionfruit, infusing hop-forward IPAs with bursts of sun-drenched sweetness. The result is a style that feels distinctly Taiwanese: bold, juicy, and alive with the flavors of street-side juice stalls.
Oolong Tea Saisons
Taiwan’s high-mountain oolongs are among the world’s most prized teas, and local brewers are increasingly steeping them into farmhouse-style saisons. The beer inherits a delicate floral aroma and a whisper of mineral sharpness, evoking the misty terraces of Alishan or Lishan. It’s a style that feels both traditional and experimental, bridging tea culture and brewing.
Porters and Stouts
Dark beers are less common in Taiwan’s subtropical climate, but when they appear, they’re often richly evocative of the night markets. Roasted malt conjures the char of a smoking grill, while coffee and chocolate notes mirror the city’s thriving café culture. Some brewers push the style further, adding smoked wood, black sesame, or local cacao to deepen the island connection.
Rice Lagers
The humble rice lager remains a cornerstone of Taiwanese drinking culture, thanks to the enduring legacy of Taiwan Beer. Craft versions retain the crisp, easy-drinking body but dial up the nuance: floral hops, clean fermentation, and sometimes subtle additions of local grains or herbs.
The Best Breweries & Taprooms in Taipei
From taprooms tucked alongside the breweries themselves in industrial corners of Sanchong, to cool, lantern-lit spaces in the super-trendy Da’an District, Taipei’s breweries are as varied as the city itself.
Flow Brewing
Where:No. 38號, Jiaxing St, Xinyi District
When: Tues to Thurs 5pm – 12am; Fri & Sat 5pm – 12.30am; Sun 5pm – 12am
Flow Brewing isn’t the easiest place to find; Tucked away on Jiaxing Street in Xinyi District, it’s quite far east of the craft beer hubs of Ximen, Zhongzeng and even other drinking spots in Xinyi. However, I found that it was worth the Uber ride; Flow Brewing is one of Taipei’s most compelling nano-breweries and a must-visit for anyone curious about the city’s emerging beer culture.
Founded in 2023 by friends Joe Merrell and Tyler Rubin, Flow was born out of long evenings spent homebrewing, swapping bottles, and debating brewing philosophy. The result is a taproom that feels as much like a salon as a bar: It’s a little sparse, yet sleek, with an industrial-chic interior and effortlessly cool. The warm welcome from the brewers themselves, who poured my beers and happily discussed their range of beers, made this jump to the top of my list of best taprooms in the city.
Their beer list is small but adventurous. On any given night, you might find a Brut IPA with champagne-like dryness, a lemon salt lager that sings of summer, or a double hazy IPA bursting with tropical fruit. Seasonal releases showcase what they can offer, such as Omega, an imperial stout layered with cacao nibs, Madagascan vanilla, and a touch of cinnamon, or Drift, a double New England IPA packed with apricot-jam aromatics from New Zealand’s Nectaron hops. Whatever isn’t on tap will be easily found in their well-stocked fridge; I was so impressed that I purchased a whole bag of takeaway cans to share with my friends back at my hotel in Da’an.
It’s the intimate feeling of this taproom that makes it stand out from the crowd – the fact that it is quiet and lets the beer-related conversation flow, especially when it involves the brewers and owners themselves.
23 Public
Where: No. 332號, Section 2, Fuxing S Rd, Da’an District
When: Mon & Tues 4.30pm – 12am; Weds & Thurs 12.30pm – 12am; Fri & Sat 12.30pm – 1am; Sun 12.30pm – 12am
When three American homebrewers – Matt Inahat from San Diego, Brett Tieman from New York, and a fellow craft enthusiast – found themselves in Taipei longing for a fresh pint, they decided the only answer was to brew it themselves. In 2013, long before the scene really took hold in Taipei, their answer took shape as 23 Brewing Company, a name that would soon become synonymous with Taiwan’s beer movement. At a time when imported IPAs were the only hop-forward beers that you could find, 23 set out to prove that beer brewed locally could be every bit as bold and aromatic as those coming over from the States.
Their taproom, 23 Public, became the natural extension of the brewery. Tucked away in Da’an District near Shida Night Market, the bar has an intimacy that makes it feel like a community hub. Light filters in through wide windows onto a simple but vibrant space: a long bar, chalkboards scrawled with the beer list, and clusters of tables that help the place to feel cosy.
Their No. 1 Pale Ale, the brewery’s flagship, won early converts among the city’s small but passionate community of beer-lovers. From there, the range expanded into sharp, citrusy IPAs, fruit-forward sours like cucumber and passionfruit, and even more exciting concoctions such as their scotch ale or the cheekily named Mojohito Lager, brewed with pineapple and lime. Flights are the best way to explore the diversity and sample five different small pours, without drinking too much.
The founders have since branched into music and nightlife, opening 23 Music Room, where live bands and DJs share the stage, and even a Two Three Comedy Club, ensuring their creative ethos extends beyond beer.
Taihu Brewing
Taihu Brewing is, in many ways, the face of Taiwan’s modern craft beer movement. Founded in 2013 by brewing pioneer Winnie Hsu, Taihu took its name from the “Taihu tiger,” a symbol of bravery and strength that matched their ambition: to shift the culture of drinking in Taiwan.
In the early days, their team acted more like curators than brewers, importing rare international beers and introducing locals to styles they’d never tasted before. But soon they realised that Taiwan’s beer scene needed not only ambassadors but creators, and they set about brewing their own. By 2016, Taihu had opened its Xizhi facility just outside Taipei, and from there, the island’s beer landscape would never be the same.
Their flagship IPA, a golden, fruit-bright beer crowned “World’s Best American-Style IPA” in 2023, epitomises their technical prowess. Yet alongside it sit seasonal brews infused with kumquats, pomelos, or tea, as well as barrel-aged experiments and high-gravity “9.9% series”, which seems to be easily found in 7/11 stores across the country, a bold attempt to bring craft into the everyday. Their ethos has always been to make beer accessible without diluting its character, and it seems to be working.
Taihu owns 8 bars across the island, and each of its Taipei taprooms reflects a different side of the brewery’s personality. In Da’an, their first bar and once called the “sipping room”, reflects the cool neighbourhood in which it’s based, a minimalist space with polished wooden counters and a long row of gleaming taps.
In Xinyi, beneath the towers of glass and neon, the Landmark taproom isn’t much more than a hole in the wall with tables lining the pavement. However, it always buzzes with professionals and tourists, Ximending’s Driftwood offers something more substantial and a whole lot more whimsical: a retro, beach-hut-styled bar that opens out onto the bustling streets, where surfboard motifs, tiki lamps, and a youthful crowd set the tone for long, easy nights of drinking. Each space is distinct, but together they form a map of the brewery’s presence in Taipei.
Zhang Men Brewing
Where: No. 10號, Lane 4, Yongkang St, Da’an District, Taipei City
When: Sunday to Thursday 2pm – 12am; Friday & Saturday 2pm – 1am
Zhang Men Brewing began not in a brewhouse, but in a workshop. In 2014, three engineers – Patrick, Kevin and Rex – channelled their technical precision into building an automated home-brewing system. What started as an experiment in design quickly evolved into a passion for beer, and within a year, their first taproom opened on Yongkang Street, a lively stretch of Taipei best known for dumpling houses and tea shops. From this unlikely corner, Zhang Men grew into one of Taiwan’s most recognisable craft beer names, now with taprooms across the island and even beyond, in Hong Kong.
Their original bar is an inviting mix of industrial and rustic, typical of craft beer bars the world over: brick walls, polished wood, and a glowing line of taps offering an ever-changing list of brews. The beers themselves showcase local character. Professor X, their award-winning imperial stout, pours jet black with aromas of coffee and dark chocolate, a brew that put Taiwan firmly on the international craft beer map when it won gold at the Australian International Beer Awards. In contrast, the Red Oolong Tea Beer leans into Taiwan’s own terroir, infused with Taitung’s fragrant tea leaves to create a brew that is delicate, floral and distinctly Taiwanese.
Jim & Dad's
Where: No. 4號, Section 2, Yanping N Rd, Datong District
When: Weds to Sat 4pm – 12am; Sun 4pm – 10am; Mon 4pm – 12am
Jim & Dad’s Brewing began, fittingly, as a family affair. When Jim Sung won Taiwan’s homebrewing competition in 2013, he and his engineer father turned victory into a business, setting up their own brewery to scale up Jim’s homebrewing hobby.
Within two years, their Yilan brewery opened its doors, surrounded by rice paddies and mountains, a place that drew beer lovers out of Taipei for weekend pilgrimages. That was always Jim’s intention – although he was introduced to craft beer while studying in California, he was more inspired by the state’s wealth of wineries, many of them a destination in themselves, wide and open spaces where people could come to eat, drink, and learn all about the wine-making process.
As Jim & Dad’s reputation has grown, so too has demand in the capital. With this came the launch of their Taipei taproom, bringing Jim & Dad’s closer to the heartbeat of the island’s beer culture.
Tucked into the lively streets of central Taipei, not far from the historic Dihua Street, the taproom distils the brewery’s ethos into an intimate, urban setting. Where the Yilan brewery is broad and pastoral, the Taipei space is compact, warm and inviting, all polished wood, industrial lighting, and a wall of gleaming taps.
The beer list is expansive and varied. Core staples like the crisp Pale Ale, the citrusy IPA, and the rich Dark Ale provide reliable companions, while seasonal brews fold in local character: a Kumquat Pale Ale that glows with bright citrus from Yilan orchards, a Pomelo Ale timed for the Moon Festival, or a Coffee Amber born from collaborations with Taipei’s speciality roasters. For those with a taste for the complex, the brewery’s barrel-aged creations sometimes make their way onto the taps: bourbon-tinged imperial reds or rum-barrel barleywines that invite slower sipping.
Jim also does some imports to show his love for certain breweries from Oregon and the West Coast. They don’t brew sour beers, due to contamination risks, but they will have plenty on offer at the tap room, from fellow Taiwanese breweries or on import.
La Tour Craft Beer
Where: No. 8, Lane 84, Yanping S Rd, Zhongzheng District
When: Tues to Thurs 3pm – 11pm; Fri & Sat 3.30pm – 11.30pm; Sun 3pm – 11pm
Hidden down a narrow lane near the neon glow of Ximending, La Tour Craft Beer & Wood Grill feels worlds away from the busy streets outside. Set in a repurposed inn, the bar is an atmospheric blend of vintage bones and industrial chic: distressed wood tables, cement-grey walls, warm amber lighting, and a two-level layout that can hold quite a large crowd.
As the European sounding name suggests, the focus isn’t on chasing the latest IPA trend but on celebrating the depth and tradition of Belgian brewing. Saisons, tripels and bières de garde flow from the taps
Every beer is designed not only to stand on its own, but to find harmony with food, particularly the wood-fired dishes from the bar’s open kitchen. I had a fantastic Weiss Bier paired with some of the most delicious (and spicy) Taiwanese fried chicken I’ve ever tasted. However, even without the grill, the beer stands proudly on its own.
Ugly Half
In New Taipei City’s Wugu District, where warehouses line the streets and the hum of industry fills the air, you’ll find one of the youngest of Taipei’s major craft breweries.
A splash of colour announces one of Taiwan’s most imaginative breweries. The taproom is adorned with antique furniture, a pastel-hued splashback and brass taps that are a contrast to the poured-concrete bar. All fitting nicely the the industrial charm of the building. It’s an enticing place to drink and and sample what Ugly Half have to offer – a name that has quickly become synonymous with playful experimentation and local flavour and considered by many to be the cool kids of the Taipei scene – have to offer.
The brewery was founded in 2019 by New Zealander Max Gilbert and his American wife, Harn Sun, who saw in Taiwan not just a growing appetite for beer but an opportunity to fuse international craft techniques with everyday Taiwanese culture. They had initially met in Shanghai while both were working in the beer industry, but soon moved to Taiwan to set up their own brewery. Their vision was bold but simple: to brew beers that carried stories, whether drawn from street food, breakfast shops, or coastal traditions.
Unfortunately, for the moment, the taproom is closed except for special events, but you’ll find their beers throughout the bars and bottle shops of Taipei. Toastea is their cornerstone, a lager, brewed with Assam black tea and leftover bread crusts sourced from local breakfast stalls, tastes like Taipei mornings in a glass, and perfectly represents the nation’s breakfast culture. There’s a hoppy apple cider, a bright and effervescent saison, and, depending on the month, any number of experimental pours, from pineapple piña colada pale ales to green chilli IPAs.
That restless creativity has carried Ugly Half through challenges that might have broken a lesser brewery. Their launch coincided with the turbulence of the pandemic, when Gilbert and Sun found themselves stranded abroad, relying on their team back home to keep the taps flowing. Yet resilience became part of the brewery’s identity. Their Oyster Stout and Jumbo Sour each won gold at the Australian International Beer Awards.
To drink an Ugly Half beer is to experience Taiwan’s beer culture at its most inventive. It’s a place where hops from New Zealand meet Taiwanese guava, where brewing tradition collides with breakfast food ingenuity, and where every glass tells a story. Despite being newcomers to the country, Ugly Half are brewing beer that is intrisincally Taiwanese. The local influence is complex and obvious, paving the way for the future of Taipei’s beer scene.
Hit Cat Brewing
Where: 105, Taiwan, Taipei City, Songshan District, Section 1, Fuxing S Rd, 39
When: Daily 11am – 11pm
A shopping mall probably isn’t the first place that you would expect to find a tap room. That’s possibly why, when I visited Hit Cat, I was the only customer who had thought to seek out their beers. However, it makes sense when you think that Hit Cat’s journey into brewing was equally unconventional – once a man deeply entrenched in the world of crafting precision golf clubs, found new inspiration after encountering brewers at Barossa Valley Brewing in Australia. What began as a chance conversation grew into a calling to create beer that was just as perfectly tuned as his golf clubs.
The taproom, in the plaza of Breeze Mall in Songshan District, is in a surprising location, but behind the bar, you’ll find up to twenty-five taps that rotate through a mix of in-house creations and carefully chosen guest pours, including many from Barossa Valley Brewing. There is the softly tropical Sunny Afternoon New England IPA, a hazy golden pour alive with melon and tangerine aromatics, and the Hop Focus series, where a single hop varietal is given the stage to shine. Nectaron in particular is bursting with citrus and stone fruit. For something more indulgent, there’s a playful peanut butter milkshake stout, sweet-edged yet balanced enough to want you to have another pint.
The Best Craft Beer Bars in Taipei
From snug alleyway micro pubs to rooftop bars with skyline views, Taipei’s craft beer bars showcase both the island’s emerging breweries as well as rare beers from around the world. Each bar listed here has its own atmosphere and personality, with many of them showcasing the scene’s sense of community and creativity through tap takeovers and events. This is a city with a beer landscape that is constantly evolving to meet the ever-changing tastes of the city.
Mikkeler Bar Taipei
Where: No. 241號, Nanjing W Rd, Datong District, Taipei City, Taiwan 103
When: Tuesday to Thursday 4pm – 12am; Friday & Saturday 4pm – 1am; Sunday 2pm – 10pm
Born in Copenhagen in 2006, Mikkeller began as the side project of Danish schoolteacher-turned-brewer Mikkel Borg Bjergsø. The brewery quickly became a cornerstone of the worldwide craft brewing scene, pushing the boundaries of beer through bold flavours and experimental brewing. Although they started out as a gypsy brewery, they quickly gained cult status. Today, Mikkeller operates a global network of bars and taprooms from Tokyo to San Diego, each carrying the brand’s signature mix of Nordic minimalism, striking graphic design, and uncompromising beer.
In Taipei, Mikkeller’s outpost feels like a mix of Scandinavian design and the modern, Taiwanese bar scene. Pale wooden tables, clean lines, and warm lighting create a space that feels as much hygge as pub. On tap, you’ll find a dozen or more rotating beers: Mikkeller staples like Beer Geek Breakfast Stout or Spontanseries sours, alongside rare imports and a large number of carefully chosen local collaborations with Taiwan’s most inventive brewers. Bottles and cans line the fridges.
It offers a taste of Copenhagen cool in the heart of Taipei, while also serving as a bridge between Europe and the island’s growing brewing scene. You can pair your beer with small plates — Nordic-inspired bites and bar snacks as well as local favourites like Taiwanese fried chicken — and settle in with a pint. This is where Taipei’s global side meets its local one.
Ximen Beer Bar
Where: No. 83-2號, Section 2, Wuchang St, Wanhua District, Taipei City
When: Sunday to Thursday 7pm – 2am; Friday & Saturday 6pm – 2.30am
Found on a side street just beyond the neon dazzle of Ximending, Ximen Beer Bar offers a laid-back counterpoint to one of Taipei’s busiest districts. Compact and colourful, with a few tables spilling onto the pavement, it is the antithesis of some of the city’s more ‘stylish’ beer bars, having the unpretentious feel of a neighbourhood hangout. However, ts location makes it a natural stop for beer-loving tourists who happen to be in the area.
The focus here is on approachability. The rotating taps and fridge selections lean toward easy-drinking Taiwanese brews: crisp rice lagers, playful fruited sours, and aromatic IPAs, often brewed by small producers from around the island. English menus and friendly staff make it especially welcoming to newcomers exploring Taiwan’s craft scene for the first time.
The 58 Bar
Where: No. 58號, Section 2, Kaifeng St, Wanhua District, Taipei City, Taiwan 108
When: Daily 6.30pm – 1am
Tucked down Kaifeng Street between the neon bustle of Ximending and the historic charm of Qingtian Lane, The 58 Bar feels like a tawny-hued corner of Britain discreetly plopped into Taipei’s wilder west. From its bright-red façade to its walls of flags and vintage beer bottles, this English-style gastropub is unforgettable. While it can feel a little kitsch, they take their beer very seriously, and it’s nice to get a small slice home despite being thousands of miles away.
It became clear that the decor and exterior reflect the owner’s love of British beer when he cornered me to discuss our Real Ale culture, waxing lyrical about breweries like Black Sheep, Timothy Taylor’s and Theakstons (as a Yorkshireman, I’m always happy to discuss my love for all three). Upon hearing that I was English, he even served me an experimental Taiwanese Sour in a Boddingtons-branded pint glass, and while this may be blasphemous to some, I thought it was a nice, friendly touch.
The beer list doesn’t quite match the aesthetic – while there are a select few British beers on offer, you’re more likely to find a huge range of fantastic Taiwanese craft brews, which certainly isn’t a bad thing.
Crafted - Beer & Co
Where: No. 1號, Yumen St, Zhongshan District, Taipei City, Taiwan 10491
When: Sunday 2pm – 10am; Monday & Tuesday 5pm – 10pm; Wednesday & Thursday 5pm – 11.30pm; Friday 4pm – 11.30pm; Saturday 2pm – 11.30pm
I didn’t realise that Crafted existed until I stumbled across it almost entirely by accident. A night that started with some fiery hot beef noodles from the much-lauded Fuhong and a few jars at 58 public somehow resulted in me finding my way to the Expo Dome, just south of the Keelung River alongside some Russian and Swedish chaps that I had just met. We were informed that this is the area that most Taipei locals go for a night out.
The intel was correct. By day, the Taipei Expo Dome is a convention centre and exhibition hall, but as night falls, the surrounding Expo Park transforms into a nightlife hub that is part night market, part open-air bar and club complex.
Just steps from Yuanshan MRT, this open-air complex buzzes with energy: music spilling from bars, neon-lit food stalls serving everything from skewered meats to craft cocktails, and locals gathering for parties or weekend markets.
It’s a favourite hangout for Taipei’s younger crowd, who flock here for its casual beer gardens and outdoor stages that regularly host live bands and DJ sets. Many of the city’s best-known events, from electronic dance festivals to themed cultural nights, are staged beneath the dome or in the park that wraps around it.
Amongst the dancing crowds, I spotted Crafted, a craft beer oasis in a sea of lounge bars and stalls selling cocktails or mass-produced Taiwanese lagers. It was relatively empty and a peaceful respite from the rowdiness of the Expo Park outside.
It strikes a balance between a bottle shop and a bar; the compact space features four rotating taps, alongside a line of fridges that are mostly packed with Taiwanese craft brews. However, you’ll also find bottles and cans from Europe, the United States, and beyond.
I found that the staff were chatty and knowledgeable, eager to introduce me to some local breweries or recommend a pour. With limited seating inside, the majority of people pick up a few takeaway cans and spill into the square outside, where the market’s food stalls provide the perfect accompaniment.
Floating Taipei
Where:10345, Taiwan, Taipei City, Datong District, Nanjing W Rd, 340號1樓
When: Sunday 6pm – 12am; Monday to Thursday 6pm – 1.30am; Friday & Saturday 6pm – 2.30am
In the cultural quarter of Dadaocheng, just a short walk from Taipei Main Station – as well as a relatively quick hop from both Mikkeller and Jim & Dads – Floating Taipei has carved out a reputation as one of the city’s most loved craft beer bars. Opened in 2021, it blends the easygoing feel of a neighbourhood pub with an eclectic beer list, making it a favourite stop for both locals and tourists exploring the historic streets nearby.
It has a warm, unfussy atmosphere that encourages lingering over a few drinks. It feels equal parts sports bar, lounge and living room. On tap, there are usually around 18 rotating beers, with the fridge adding nearly a hundred more in cans and bottles. Expect Taiwanese IPAs and porters alongside fruit sours, Belgian-style ales and bold double IPAs from international brewers. For those in the mood for something different, the cocktail menu is just as strong: signatures such as the Coffee Fantasy and The Flower Is Blooming showcase the bar’s creative streak.
JupJup Craft Beer Bar & Bistro
Where: 100, Taiwan, Taipei City, Zhongzheng District, 忠孝西路一段72-26號
When: Daily 11am – 12am
A converted garage in a quiet residential area, JupJup is the kind of spot you stumble on and then brag about for weeks. It’s a low-key bar that is fiercely local, pouring only Taiwanese craft beers and hosting frequent tap events with brewers from across the island. You won’t find many fellow tourists here. It’s a cool spot – all concrete, neon, and indie music – but it still has a welcoming and warm atmosphere. It’s the ideal spot for people wanting to dig deep into Taiwan’s emerging brewing identity.
Urban Alley
Where: No. 1號, Alley 3, Lane 115, Section 2, Zhongshan N Rd, Zhongshan District, Taipei City, Taiwan 104
When: Monday to Thursday 4pm – 12am; Friday & Saturday 4pm – 1am
Down an unassuming street behind the Raohe Night Market, Urban Alley seems to be one of those spots where Taipei’s creative crowd gathers. Industrial-chic and laid-back, it offers a revolving selection of beers from Taiwan’s rising crop of independent brewers. There’s always something experimental on tap, from pineapple IPAs to smoked lagers, and a seasonal menu of bar snacks that blend Asian flavours with classic pub fare. Don’t miss their tap takeovers and brewer meet-ups, where you can get a real sense of the city’s beer community.
MMO Beer
Where: No. 330號, Guangfu S Rd, Da’an District, Taipei City, Taiwan 106
When: Monday to Thursday 4pm – 12.30am; Friday 4pm – 2am; Saturday 3pm – 2am; Sunday 3pm – 12.30am
In Taipei’s creative Da’an District, you’ll find one of the city’s coolest spaces for sipping a beer. With an exterior decked out in metal surfaces, beige tiles, and sauna-style benches, MMO (short for Malt, Malt Only) lands somewhere between a modernist gallery and a Wes Anderson fever dream. It’s a place that treats both beer and design with equal reverence.
MMO specialises in beers that showcase the breadth and depth of malt, with a playful twist. On tap, expect the unusual: a robust black IPA layered with six varieties of hops, a tart yet smoky lichtenhainer with hints of bacon, or a passionfruit gose that sings with tropical brightness. Even the non-alcoholic options are inventive, like a roselle tea cold-brew infused with hops.
Yet, despite its minimalist aesthetic, the atmosphere is warm and inclusive, with regular evening DJ sets that add to the ambience. A must-visit when in Taipei.
XIXI Taipei
Where: No. 26號, Lane 160, Section 1, Dunhua S Rd, Da’an District, Taipei City, Taiwan 106
When: Wednesday & Thursday 6.30pm – 11pm; Friday & Saturday 6.30pm – 1am; Sunday 4pm – 10am
On a quiet street in Wanhua District, XIXI Taipei feels like a hidden refuge from the hectic daily life of the city. The interior blends warm woods, low lighting, and understated design, making it feel like a cross between a Tokyo jazz lounge and a Nordic café. It’s an intimate space and one that makes you want to linger for a couple of hours over a few pints.
The tap list is thoughtful rather than vast, balancing Taiwanese craft beers with carefully chosen imports. Expect saisons and farmhouse ales alongside crisp lagers and hop-forward IPAs. Bartenders here seem knowledgeable and caring about their craft, eager to share the background of each pour.
Come early and claim a spot by the window for a spot of people watching and the chance to see the neighbourhood ease from day into night with a good beer in hand.
Beercat
Where: No. 8號, Chang’an W Rd, Zhongshan District, Taipei City, Taiwan 104
When: Saturday to Thursday 6pm – 12am; Friday & Saturday 6pm – 2am
If there is any place in the world that manages to combine my two core interests – beer and cats – then this is it, as the name suggests. Close to the leafy calm of Chengcheng Park in Zhongshan District, BeerCat is a modern craft beer bar that is airy and minimalist, allowing the beer to be the start of the show. Eight rotating taps pour a mix of Taiwanese brews and international favourites, while shelves of bottles and cans ensure plenty of variety.
However, the real stars here are the resident rescue cats, Nicole and Chablis, who pad through the space as if welcoming guests into their abode. Their presence is what gives BeerCat its charm; a place where a crisp IPA might be enjoyed with a tail brushing against your leg.
BeerGeek MicroPub Taipei
Where:No. 8永吉路 Xinyi District, Taipei City, Taiwan 11067
When: Daily 6pm – 2am
Hidden on Yongji Road in the Xinyi District, BeerGeek Micropub has become a bit of a cult favourite amongst Taipei’s beer lovers. This snug venue seats barely 25 people, but it more than makes up for its size with its great atmosphere. The American expat owner has created a space that feels more like a traditional pub than some of the more modern bars that you will find around town. Walls are plastered with beer memorabilia and you’ll find dartboards, retro arcade games and a soundtrack of classic rock, setting the tone for the evening.
Six rotating taps showcase a mix of Taiwanese brews and international imports, and the bottled selection is equally eclectic, with everything from Belgian Trappist ales to experimental fruit beers appearing on the menu. Regular events, from quiz nights to meet-the-brewer evenings, draw a loyal community, making it an easy place for solo travellers to strike up a conversation over a pint.
Taipei Beer map
Whether you are planning a Taipei pub crawl or just want to locate one of the taprooms mentioned above, this map includes all the best microbreweries, taprooms and craft beer bars that were covered in this guide.
Using this map: This map shows both the city’s brewery taprooms (red icons) and craft beer bars (orange icons). The list can be seen and filtered by toggling the icon on the top left-hand-side of the map, and each location can be explored further by clicking them. Expand the map by clicking the icon on the top right-hand-side.
Getting to Taipei
Taiwan’s main international gateway is Taoyuan International Airport (TPE), located around 25 miles west of central Taipei. The airport is well-connected, with direct flights from major hubs across Asia, Europe, North America, and Oceania. Flag carrier China Airlines, along with EVA Air, offer long-haul routes from cities including London, Paris, Frankfurt, Los Angeles, San Francisco, and Sydney. We flew from London Gatwick Airport via Bangkok with EVA.
From the airport, the Taoyuan Airport MRT connects travellers to Taipei Main Station in just over 30 minutes. Taxis and ride-hailing services are also readily available, while private transfers can be arranged for late arrivals.
Visa requirements vary by nationality: many visitors, including those from the UK, EU, US, Canada, Australia, and Japan, get visa-free entry for up to 90 days. Always check entry regulations before you travel.
For regional travellers, Songshan Airport (TSA), located within Taipei city, offers convenient short-haul flights to and from destinations like Tokyo, Seoul, Shanghai, and Hong Kong.
Getting Around
Taipei’s MRT system is efficient, clean, and ideal for hopping between bars across different districts. Most of the bars on the above list are within a 10-minute walk from a station. I also found that, if I was short on time, Uber was an affordable and reliable way to navigate the city. If you’re doing some late-night drinking, always check if your destination is still open – I found that many of Taipei’s bars close earlier than their UK and European counterparts.
Where to Stay in Taipei
EPISODE Daan
Where: No. 219-2, Section 1, Fuxing S Rd, Da’an District
Best for: A style-focussed stay in a cool neighbourhood
If you’re looking for an exceptionally stylish and design-focused stay in a trendy neighbourhood, then look no further than Episode Daan. Occupying the top few floors of a modern building in the leafy, cool Da’an District, Episode Daan seamlessly merges mid-century warmth with minimalist Japanese influences, while the incredibly cosy rooms come with thoughtful touches like vinyl record players, coffee machines, and even onsens on the balconies in some cases.
A highlight is the bookshelf-lined reception area that doubles as a lounge and bar. It’s a great co-working space, ideal for remote workers or slow travellers seeking somewhere to hang out in the heart of the city.
The Grand Hotel Taipei
Where: No. 1號, Section 4, Zhongshan N Rd, Zhongshan District
Best for: An iconic building with sweeping views of the city
With its vermilion columns, sweeping tiled roofs and majestic hilltop perch, the Grand Hotel Taipei is not only one of Taipei’s most striking buildings but also an icon of the city. Originally commissioned by former president Chiang Kai-shek in 1952 to host visiting dignitaries, it was conceived as a showpiece of Chinese palace-style architecture, a physical embodiment of Taiwan’s national identity during a pivotal era in its history.
It’s certainly extravagant. The vast lobby, with its high ceilings and intricate dragon motifs, is stunning. Each of the hotel’s 400 rooms is decorated in a classic, Chinese style, with lacquered wood furnishings, silk textiles, and huge balconies that offer commanding views of Taipei’s skyline, the Tamsui River, or the mountains beyond. For those seeking something especially memorable, the Presidential Suite has hosted the likes of Richard Nixon and Nelson Mandela.
But it’s not just the grandeur that draws visitors; The Grand is also rich with stories. It’s said to be criss-crossed by secret tunnels, originally designed for presidential use in times of emergency, one of which is now open to the public as a guided historical experience (there’s even a slide in there!). The hotel’s Golden Dragon and Yuan Yuan restaurants are local dining institutions, serving refined Cantonese and northern Chinese cuisine in ornately decorated banquet halls, while the Meet Bar on the hotel’s lower levels is a cool space that I managed to find myself in, sipping perfectly crafted cocktails, during my two-night stay.
