A self-declared “old dog” in the industry, Wayne’s background in chemistry and engineering proved essential to his lucrative career as a master beer brewer, leading him to helm large operations from Newfoundland in Canada’s East to Nunavut in the Arctic. Last October, merely eight months before Papa Bolo’s launch, he had decided to trade maple for mangoes and set foot on our sunny shores. But what brings him to the Philippines—and more specifically, Tagaytay?

“Well, an aeroplane; it’s a lot faster than swimming,” says the charismatic jokester. But really, it was a Zoom meeting with 26-year-old Papa Bolo founder Aniela Tolentino that kicked off this thrilling endeavour. “Aniela [Tolentino] and I started talking, and the passion was absolutely evident. She was able to clearly communicate her vision—that is probably the most important aspect of ownership,” Wayne remarks. “Her goal was to make the absolute best brewing programme here in the Philippines—I feel that we’ve assembled a team that can achieve that goal.”

See also: Beer 101: Hear From Expert Brewmaster Josh Karten of Filipino Brand, Engkanto

Speaking with the young visionary, Tolentino admits she has not always had a passion for beer. Instead, the mammoth passion project was born out of her dedication to Tagaytay, where she spent most of her childhood. “Our main goal was really to empower the local community of Tagaytay,” Tolentino proclaims, “I wouldn’t do something like this anywhere but here.”

Through the brewery, the partners have trained and employed droves of hardworking locals—not only for their day-to-day operations but in constructing the facility from the ground up. Additionally, Tolentino hopes to drive the economy while supporting farmers in the area and promoting Tagaytay's agriculture. “It all started with this drink that you’ll be trying later called the Piña Niña, our pineapple ale made with 100 per cent Tagaytay pineapples pureed in-house,” the founder relates championing Tagataytay’s primary produce.

See also: Neighbourhood Guide: Cafes in Tagaytay with Great Views to Boot

The Piña Niña is among Papa Bolo’s "starting six", the brewery’s premier collection. “I just so happened to be making a pineapple beer in Newfoundland,” Wayne recalls. “I was pretty happy with it, but I knew I could do better. I wanted that pineapple just to slap you in the face…now I feel like Piña Niña will absolutely crush you with pineapple from the first smell, all the way through the end of the glass.”

See also: Founder Of Engkanto Ian Paradies Talks About His Love For Beer & Country

From there, the four partners had the troublesome task of choosing the remaining five. Illuminating their process, Wayne shares: “Most of the Filipino market will know fizzy and yellow, so alright, let’s start with a bohemian pilsner. Barkada Bliss is going to resonate with that customer.” Crisp and clean, the Barkada Bliss is most familiar to the amateur beer-drinker and among the most technically challenging. “Nothing at Papa Bolo gets filtered—you have a liver, so I’ll use your filter,” Wayne justifies. “There’s no room to hide when we achieve that clarity without filtration. That is all just from brewing technique, and that’s going to translate to more flavour for you as the customer.”

Next on the lineup is the Cowboy Classic, an American pale ale that serves as an approachable introduction to the aromatic world of hops. Jump into the deep end, and you’ve got the Twin Suns double IPA (DIPA), an earthy yet juicy brew with an ABV of 10 per cent. The Bad Pony IPA dials down the sweetness, allowing the hops’ beautiful bitterness to shine through. Finally, the Disco Biscuit is one of their two more creative and fun beers, together with the Piña Niña. Reminiscent of Speculoos biscuits, the delicious caramel ale is wonderfully malty with notes of vanilla and quickly became a crowd favourite.

See also: 5 Native Filipino Liquors, Spirits, and Wine

With chefs Ramos and Sotero leading the kitchen, you can rest assured that the food at Papa Bolo is a far cry from your typical pub grub, too. Designed to harmonise with the beers, the chefs exercised their creative freedom. “By removing that limitation of having just one cuisine, we were able to curate a menu based around the starting six,” Sotero beams. “We have something as familiar as a hickory-flavoured chicken lollipop and as far as a pineapple softshell crab curry.” Truly, the global dishes demonstrate a new layer of the culinary duo, typically celebrated for their neo-Filipino cuisine. But the responsibility seemed far from challenging for the two. “Luckily, we’re working with a good product,” Ramos conveys, praising Wayne’s expertise. 

As the brewmaster testifies, the feeling is mutual: “these guys bringing their food to Tagaytay just raises the table.” This shared respect between the kitchen and brewery has ignited a spirited competition between the camps. It not only invites playful banter but pushes both to ensure they’ve done their part to the best of their abilities. Yet, with the momentous opening on the 10th of June still to come, this is just the beginning for Papa Bolo. “I don’t feel that we’ve flexed our muscle yet,” Wayne confesses, teasing more adventurous brews like a chai stout and others driven by more local ingredients like mango. “I got to be a passenger in the craft beer revolution in the States, had no idea what was happening, then I got to be in the driver’s seat in Canada,” he muses. “It was incredibly rewarding, and I hope to bring the same prosperity here to Tagaytay.”

NOW READ

What’s New in Tagaytay? Takao Studios Coffee has Great Brews and Tsukiji Market-Inspired Food

Natural Wines In The Philippines: Will The Trend Catch On?

8 Major Restaurant Groups in the Philippines You Need to Know