A Beer Brewed with the Flavors of Kaohsiung's Autumn Harvest

　This year, Green Marsh Brewery（草澤精釀）has enjoyed notable success. The Kaohsiung-based beermaker was invited by the central government's Hakka Affairs Council to make its first appearance at the Taiwan Culinary Exhibition's Hakka Pavilion. Green Marsh's Dragon Fruit NEIPA was also named the most popular beer at the ChangeX Craft Beer Festival（ChangeX 精釀啤酒節）. 
　Founded in 2020, the brewery embodies the industriousness of Meinong's Hakka community and uses craft beer to connect the land, local farmers, and a more sustainable future.

　Brewmaster Jimmy says that incorporating fruit into beer not only gives it an enticing aroma and vibrant color, but also creates new possibilities for Taiwanese fruit beyond the fresh-produce market. The team has developed a range of sparkling fruit beers using pineapple, shiikuwasha (a sour citrus fruit), passion fruit, dragon fruit (pitaya), and other local crops, with alcohol content ranging from 2 percent to 5 percent. 
　Jimmy explains that the bubbles in beer come from carbon dioxide produced when yeast consumes sugar. To maintain a consistent level of sweetness, it is necessary to inhibit further yeast fermentation. Producing carbonation through a single brewing process without adding extra carbon dioxide is technically complex.
　The team has developed more than 30 varieties of fruit beer, incorporating local agricultural products such as Kaohsiung No. 147 taro-scented rice and Meinong mountain tea. It has even used powdered oyster shells to brew oyster beer. 

　In recent years, as its brewing techniques have matured, Green Marsh Brewery has expanded into custom brewing. Farmers can bring their own ingredients to collaborate with the brewery, with each batch yielding approximately 500 bottles. This flexible, small-batch approach allows the team to create an increasingly diverse range of products.
　Uniting technology and local agriculture, Green Marsh Brewery uses fermentation techniques to elevate the value of regional produce while opening up new possibilities for Kaohsiung's farming industry.

這瓶啤酒，釀的是高雄的秋收之味
文/Winnie  

　　今年，草澤精釀受行政院客家委員會邀請，首度於2026臺灣美食展客家館參展，旗下「火龍果NEIPA」更獲得「ChangeX精釀啤酒節」最受歡迎酒款。誕生於2020年的草澤精釀，以美濃客家人勤奮惜物的文化精神，用一杯好酒串起土地、小農與永續的未來。
　　釀酒師Jimmy說，水果入酒不只擷取迷人果香及艷麗色度，也為臺灣水果在鮮食之外另尋出路。團隊以鳳梨、臺灣香檬、百香果及火龍果等水果，開發水果氣泡酒系列，酒精濃度介於2至5％。他解釋，啤酒的氣泡是酵母菌吃糖之後所產生的二氧化碳，為了固定甜度，必須抑制酵母持續發酵，且透過單一製程產生氣泡，不額外添加二氧化碳，技術有其複雜性。
　　團隊已開發超過30種水果啤酒，也將高雄147芋香米、美濃山茶等在地農產融入酒款，甚至運用蚵殼粉釀造生蠔啤酒。隨著技術成熟，近年更發展客製釀造，農友帶著自有原料尋求合作，每批約500瓶，以彈性小量生產開發更多元產品。
　　草澤精釀以科技串聯土地，利用發酵技術協助農產提升附加價值，也為高雄農業帶來更多元的可能。