Filipino craft beer brand Crazy Carabao Brewing Co. on Wednesday opened a restaurant integrated right beside its brewery in Sta. Rosa, Laguna, offering guests a dining experience while witnessing the craftsmanship behind its beers.
Christopher James Payne, president of Crazy Carabao, told BusinessWorld that the resto-brewery is the primary of its kind for the corporate. Initially, the space was only a hangout area throughout the 762-square-meter brewery.
“Eventually we thought, why not go all in and make it a correct restaurant where people could come often? And that’s how we began,” Mr. Payne said in the course of the Crazy Carabao brewery media lunch and tour.
Positioned at Daystar Industrial Park, the brewery now features two resto-pubs: Captain Crust, serving pizzas and luxury foods, and Crazy Carabao Restaurant, which offers mains resembling kebabs, garlic beef salpicao, baby back ribs, and steaks.
Crazy Carabao said its food offerings are best enjoyed alongside its lineup of 5 craft beers, all of which could be sampled on the brewery.
Guests can sip a Pilsner, perfect for individuals who prefer a light-weight and refreshing brew, or a Pale Ale, known for its smooth and balanced taste.
For something crisp and fruity, there’s the Golden Ale, while the Indian Pale Ale provides a daring, fragrant kick for adventurous palates.
Casual drinkers may prefer the Apple Cider, light with a semi-sweet finish, or the Piña Colada, distinct for its sweet, tropical flavor.
A private favorite is the mix of the Piña Colada’s sweetness with the savory taste of garlic beef salpicao.
The restaurant is already open to the general public and might accommodate as much as 30 guests. It might also host sports watch parties and live music events, Mr. Payne said.
A tour package to the brewery, which incorporates food and drinks on the resto-pubs, may also be offered soon.
BusinessWorld had a likelihood to see the stringent process behind the creation of Crazy Carabao’s craft beers. Upon entering, visitors are greeted by a spacious, spotless production area dominated by large, impressive machinery.
From the machines that handle the mashing and lautering of grains to the filling of bottles and final packaging, every step of the brewing process is on full display.
Crazy Carabao said the brewery can produce 400 cases, or around 9,600 bottles, per day.
While already open to the general public, developments in the brand new restaurant are still ongoing to higher reflect Crazy Carabao’s branding — adventurous and unconventional, Mr. Payne said.
“What we wanted to perform is that once you come into the space, your first impression is, ‘Okay, these guys are usually not fooling around,’” he said.
Looking ahead, Mr. Payne said the corporate plans to open resto-pubs with smaller versions of the brewery in key locations, resembling Makati City and Bonifacio Global City (BGC) in Taguig.
The corporate also plans to supply distinct beer variants depending on the region.
“It’s an exciting direction if we wish to essentially introduce Crazy Carabao nationwide,” he said.
Mr. Payne also said the brand plans to leverage its craft beers, particularly the easy-to-drink varieties, to draw the younger market, which he noted are likely to drink less alcohol and are more health-conscious. — Edg Adrian A. Eva