100 年成立『客庄嬤嬤釀造工坊』集結社區居民創造社區特色產業，同時發揚客庄釀造文化，找回釀造食品經典『濃、純、香、甘』與農村壽的元素『慢活』與『粗食』。「紅龍果粹釀」是古法與科技的完美結合，同時具有古法的香醇，利用專利低溫萃取技術，以紅龍果、陳年糯米醋、冰糖為原料，純釀造、無香精、無色素、無添加任何化學成分擁有花果的色澤、香氣及柔順的口感(色、香、味) 不刺鼻、不嗆喉。
Dabu Mama Brew House, founded in 2011, galvanizes community residents to create businesses with community characteristics, while promoting the fermentation culture in Hakka villages to restore the classic Hakka flavors in brewed food: “dense, pure, fragrant and sweet,” and the secret to longevity in farming villages: slow living and a diet of unprocessed natural food. “Dragon Fruit Extract Brew” is a perfect fusion of an ancient recipe and modern technology. It contains the fragrance by following the ancient recipe and utilizes patented low-temperature extraction technique to combine ingredients such as dragon fruit, aged sticky rice vinegar, crystal sugar. This is a pure brew with a natural color, aroma of fruit and flora, without any flavoring essence, food coloring, or chemical additives, and has a smooth taste (in terms of color, fragrance and taste), not pungent or sharp on the throat.