Four regular taps (four countries, light to dark, malty to hoppy, something for everyone):
Kabankalan Kolsch – One of only a handful of traditional German ales, Kolsch is the local brew of the City of Cologne, or “Koln” in German. It is one of the palest German beers made, and is considered Germany’s answer to the British Pale Ale. Kolsch beers get their characteristic flavor from a special strain of ale yeast, with which the brew is cool-fermented and then lagered.
Our modern spin on this German classic is subtle and delicate, light in both body and appearance, with a subdued maltiness and unobtrusive hoppiness. Unlike your traditional bland, flavorless pale lager, though, we use imported German barley and continental European hops, and our Filipino house yeast imparts unique fruit and spice overtones that give a modern and local twist to this obscure style. Crisp, refreshing, and eminently quaffable, this beer is perfect for family gatherings, sporting events, or to cool off after mowing the lawn on a warm summer’s day. Pairs well with fish, soft cheese, and lighter fare, or whenever you want a delicious, cold brew!
Cebu Pale Ale – England has their “Extra Strong Bitters;” America has their “American Pale Ales;” and now Cebuanos have their own version of this classic, full flavored but balanced ale. Showcasing the careful marriage of pale, biscuity, and lightly roasted malts with mildly bitter, citrusy, earthy hops, the pale ale style is one of the mainstays of breweries worldwide,
Our version of this classic style is a balanced but flavorful brew with a local twist. Pale amber in hue, the addition of carefully selected, high quality imported speciality malts provides a crisp malt backbone with bready and caramel overtones, but a full pound and a half of hops per barrel—including a large aromatic late dry hop addition during secondary fermentation—provides a good amount of balancing character and a gorgeous hop boutique with notes of grapefruit, orange peel, and mint. Pairs well with poultry, earthier and nuttier cheese, and tangier, spicier cuisines. At 5.8% abv, you won’t find more flavor in a more drinkable package!
Dumaguete Dubbel – A rich, malty beer with its origins in the Catholic abbeys and monasteries of Belgium, dubbels showcase chewy but dry caramelized malts and spicy, phenolic yeast notes. Brewed by many Trappist Abbeys – following the 48th chapter of the Rule of St. Benedict, which states “for then are they monks in truth, if they live by the work of their hands” – to provide income for their monasteries, the dryness of this full bodied brew allows it to maintain its drinkability, despite its bready and strong malt foundation. Today, only seven Trappist monasteries continue this historic tradition – six in Belgium and one in the Netherlands – but we’re determined to help keep it alive.
Here at ____, we bring this historic and foreign style to you with a local twist. Locally produced muscavado sugar is carefully inverted in to Filipino-inspired Belgian candi sugar; when added to a malt bill of other imported speciality Belgian malts and a touch of balancing continental European hops, the resulting beer presents hints of dried cherries and dates, toffee, and rum raisin. Pairs well with buttery and pungent cheese, chocolate, and heavier meats like beef. At nearly 8% abv, we guarantee it will be a near-religious experience!
Chocolate Hills Porter – Porter is said to have been popular with transportation workers in Central London in the 1700s, hence the name. Originally a blend of three different styles—an old stale/soured ale, a new brown ale, and a weak, mild ale—the end result was commonly known as the “Entire Butt,” and can be considered the first truly engineered beer, catering to the public’s taste and playing a critical role in quenching the thrust of the UK’s industrial revolution.
Our take on this classic style uses significant amounts of dark caramel, chocolate, and black patent malt for a rounded, full malt character, and is balanced with a combination of Australian, English, American, and British hops. Pairs well with barbecue and other smoked and grilled meats, buttery cheese, and chocolates and other desserts. And, yeah, the color is dark, but this isn’t your traditional “dark beer” – our Filipino house yeast and purified local water result in a crisp, dry fermentation profile that’s going to make it hard not to order a second. Go ahead – we won’t judge!
IPA – Among the first brewers known to export beer to India was George Hodgson of the Bow Brewery in Middlesex, England. The brewery became popular among East India Company traders in the late 18th century because of Hodgson’s liberal credit line of 18 months. The beer that Bow brewed—and that others seeking new export markets soon adopted following the increase of beer tariffs by then-major beer importer Russia—was higher in alcohol and more strongly hopped than many other commercial examples at the time, enabling it to survive the long voyage from England to India (due to the antibacterial properties of both alcohol and hops). The style has since grown in to the most commonly brewed style in the world, proving an excellent showcase for regional ingredients and brewer ingenuity and imagination.
One of our favorite styles here at _______, we are committed to bringing you new experimental batch of IPAs and Double/Imperial IPAs on a regular basis. Mash hops, first wort hops, bittering hops late hops, hop backing, whirlpool hopping, dry hopping, double dry hopping, wet hopping, randallized hops, torpedoed hops, hop blasting, keg hopping – you name it, we’re doing it, and bringing you the gloriously fruity, grassy, herbal, and spicy aromas of hops from America, England, Europe, Australia, New Zealand, and even our own backyard here in Cebu. Keep your eyes open for these limited availability offerings!
FG: 1.010 – 1.020 (varies)
ABV: 5.0 – 12.0% (varies)
IBU: 40.0 – 120.0 (varies)
SRM: 5.5 – 16.0 (varies)