Planning a trip to Tagaytay soon? Take a look into this newly-opened resto-brewery in the famous city in the south, as it might just be the place you and your barkada are looking for.
The Place
Papa Bolo, conveniently situated across the popular tourist attraction Sky Ranch, is a three-storey brewpub with its own elevator to let you easily access the mezzanine (for casual meet ups), the multiple private rooms (for intimate gatherings/meetings), and the roof deck (for savoring the city’s cool fresh air while enjoying their eclectic cuisine).
Its modern-industrial design, high ceiling, and glass walls – a breather from your cramped work-from-home space – will surely be the perfect setting for a cozy catch-up session with friends (and for taking well-lighted photos).
Make sure you also take a photo at their unique dining area featuring stacked-together giant beer barrels.
The Beer
Speaking of beer, Papa Bolo’s “starting six” take the centerstage as brewmaster Mike Wayne, who brought his craft beer expertise from Canada all the way here in the Philippines, came up with the signature flavors for the brewpub.
Wayne made sure to showcase Tagaytay’s primary produce in the Piña Niña drink, with local pineapples puréed in-house, adding fruity notes on the palate to balance its ale’s tart finish.
The other five special drinks of the house are:
- Cowboy Classic – American Pale Ale, inspired by the Sierra Nevada Pale Ale
- Barkada Bliss – Bohemian Pilsner, similar to traditional Czech Pilsner – but with flavor
- Twin Suns – Double IPA/Imperial IPA, possesses a pronounced aroma, flavor and hop note
- Bad Pony – West Coast IPA, darker than Cowboy Classic due to the addition of Munchen malt
- Disco Biscuit – Caramel Ale, traditional style ale blended with fresh blueberry, lemon, vanilla
All these signature beers are priced at P275 a pint.
Guests can also get a good view of their in-house brewery set-up while lounging in the area.
The Dishes
If you happen to be a fan of Poblacion’s ‘Lampara’ restaurant, then you will surely enjoy the gastronomic experience in Papa Bolo, as the chefs behind the former are also the ones in-charge of curating the Western and Southeast Asian flavors in this beer and food hub.
RJ Ramos and Alphonse Sotero made sure that their eclectic dishes will complement the “starting six” (eg. the soft-shell crab with pineapple curry, sour cream, and mixed herbs partnered with the Piña Niña).
The duo also came up with a ‘Taal‘ dessert, which features a torched meringue blanketing some sweet-pea sponge, topped with raspberry coulis and grilled corn and cheddar mousse, to resemble Tagaytay’s famous volcano.
Check out Papa Bolo’s other offerings and prices below.
The Vision
Here’s a little trivia for you from Papa Bolo:
Papa Bolo is the passion project of young entrepreneur Aniela Tolentino. After three years of planning and preparation with her chosen partners, the project was officially made open to the public this June.
Not neglecting the social responsibility side of the business, Tolentino says their team’s main goal is to empower Tagaytay’s local community by providing jobs for the locals and by patronizing its agriculture to boost its economy.
Papa Bolo is located at Corner Crisanto De Los Reyes Avenue and Tagaytay Nasugbu Road, Barangay Kaybagal South, Tagaytay.
Facebook: Papa Bolo
Instagram: @papabolobeer
Operating Hours:
- Wednesday and Thursday: 3pm to 10pm
- Friday to Sunday: 3pm to 12am