"Summer Cool-Down" Hokkaido Beer Hot Pot Launches—Refreshing with No Bitterness

▲ "Ju" Hokkaido Beer Hot Pot launches for summer cooling. (Photo provided by Wang Group)

Reported by Huang Shiyuan, Taipei

Although Taiwanese people eat hot pot all year round, fewer dine on it in summer compared to winter. To attract customers, the hot pot brand "Ju" under Wang Group has introduced a new base soup called "Hokkaido Beer Hot Pot," made with SAPPORO beer from Hokkaido and a kelp-scallop broth. Launched in June, it has received positive reviews with sales exceeding a thousand servings.(ETtoday 东森新闻云 reminds you: Don’t drink and drive, don’t drive after drinking.)

Chef Chen Jianlong said that with the hot summer weather also being beer season, he considered incorporating beer into the soup base during R&D. After testing over ten kinds of beer, he chose one named Hokkaido. When added to a kelp and scallop broth, it doesn’t produce any bitterness. After simmering with vegetables, the broth gradually becomes sweet and refreshing.

Additionally, this summer’s special Kelp Hot Pot Set Meal is now available, offering portions for individual diners with prices ranging from NT$480 to NT$880 (plus 10% service charge). The ribeye beef main course (set meal price NT$880, plus 10% service charge) features slices "bigger than a face," along with options like snowflake wagyu (set meal price NT$880, plus 10% service charge) and marbled beef short ribs (set meal price NT$580, plus 10% service charge), catering to diverse hot pot dining experiences.

(ETtoday 东森新闻云 reminds you: Don’t drink and drive, don’t drive after drinking.)