Papa Bolo, Tagaytay’s newest brewpub, is a must-visit. Here’s why

Published June 15, 2022, 10:23 PM

by Jessica Pag-iwayan

This place is perfect for foodies and beer-lovers

NEW SPOT: Papa Bolo is the latest must-visit brewery in Tagaytay. Located right across Sky Ranch along Tagaytay-Nasugbu Highway, this beer and food hub boasts of all local and sustainable offerings including their very own crafted beers. In photo from left to right: RJ Ramos, brewmaster Mike Wayne, founder Aniela Tolentino, and Alphonse Sotero (Photo by Jessica Pag-iwayan/MB)

Foodies and beer-lovers, Manila Bulletin Lifestyle has found a new spot that you should definitely visit soon. Located across Sky Ranch on Tagaytay-Nasugbu highway in Cavite, Papa Bolo is a newly built brewpub owned by young entrepreneur Aniela Tolentino.

Here are three reasons why Papa Bolo should be on your next Tagaytay must-visit list.

They make their own local crafted beer

Papa Bolo boasts of signature beers brewed in-house by Canadian brew master Mike Wayne. Their beers showcase the best of Tagaytay flavors such as the Piña Niña or pineapple ale. It’s no secret that one of Tagaytay’s main crops is pineapple, inspiring the team to make a beer with the kick of local flavor. This resulted to a mild ale rounded by the fruity notes of pineapple with a tart finish.

As of writing, the pub has six flavored beers—pale ale, pilsner, caramel ale, dipa, ipa, and pineapple ale. According to Aniela, they will soon include seasonal flavored beers such as coffee and chocolate.

“We are highlighting local ingredients from different towns in Cavite. From Tagaytay we have pineapples and buko. From Alfonso we will have the cacao,” she tells Manila Bulletin Lifestyle during the recent media launch of Papa Bolo. “Look out for that. It’s gonna be a chocolate beer made of Alfonso cacao. That’s the next big thing.”

Mouthwatering food choices by Lampara chefs

If you love the night life in Poblacion, Makati, you already know the rich flavors of Lampara restaurant—a neo-Filipino bistro that serves mouth-watering Filipino dishes. Its founding chefs RJ Ramos and Alphonse Sotero are also the minds behind the food offerings at Papa Bolo.

RJ shares that all of the dishes in this pub are created to compliment the taste of beer. For the Piña Niña, their recommended pairing is their soft-shell crab with pineapple curry, sour cream, and mixed herbs.

But aside from this, foodies should try their wagyu, crispy pata with tamarind, garlic, and mixed herbs. Then the chicken lollipop with hickory and spicy rub, perfectly paired with mozzarella and blue cheese. One must not miss their star dessert Taal, which is grilled corn and cheddar mousse with meringue, sweet pea sponge, and raspberry sauce.

It’s an Instagrammable place

With its modern-industry design, Papa Bolo seat comfortably 450 across its three floors, which includes multiple private rooms that you can rent, a mezzanine, and a spacious roof deck where you can enjoy fresh air and breeze that people are always looking forward to in Tagaytay.

 
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