A local brand in Cebu has been making waves in the craft beer industry. Bisaya Brew is not just another beer on the shelf—it's a testament to passion, perseverance, and the rich heritage of the Visayas.
The name "Bisaya Brew" is also more than a brand—it's a declaration of identity. "Bisaya Brew, because we are proudly Bisaya!" Matthew Lhuillier emphasizes. The entire brewing team lives within three miles of the facility, and many of them even commute together. This sense of community is infused into every bottle, along with locally sourced ingredients that reflect the Visayas' rich culinary heritage. "We speak Bisaya, we are from the Visayas, and we incorporate local Bisaya ingredients into our brews each day," Matthew explains.
The origin of Bisaya Brew is rooted in a deep belief in potential. Matthew Lhuillier, along with his father Michael, ventured into the brewery business almost by accident. Initially, the Lhuilliers had no plans to start a brewery; they simply wanted to support the passion of their in-house chef, who dreamed of brewing beer for their restaurant. "We gave him the go-ahead to purchase the equipment without much foresight into what was needed to truly brew great beer, or even good beer," Matthew recalls.
However, the project quickly became a challenge. The chef, overwhelmed by the complexities of brewing, struggled with the equipment and the process. "He soon realized he was in over his head and it wasn’t as simple as he had previously thought," Matthew admits. Rather than abandoning the project, Matthew took it upon himself to learn the intricacies of brewing.
Using his culinary background and the resources of MLHUILLIER Foods Inc., Matthew and his team embarked on a journey of discovery. "I decided to take this production under my wing and study it with my team," he says. With guidance from a consultant accredited by the Doemens Academy of Beer in Germany, they developed a long-term production plan. The result? A fully equipped, world-class brewery facility in Mandaue, Cebu, where Bisaya Brew was born.
Almost like a scientist
Bisaya Brew stands out in a crowded market, not just for its commitment to quality, but also because of the unique resources at its disposal. The brewery has a premium water bottling facility (the Lhuilliers have their own premium bottled water brand, Mont St. Michel) and a dried fruit facility within its compound. "This enables us to be meticulous about our water, the most important ingredient in our beer," Matthew says. The brewery’s meticulous approach extends to every aspect of production, from sourcing the finest German malts and hops to blending local rice and corn. "We go above and beyond with each brew. We ensure quality beyond the standards of the normal brewery," he adds.
Despite his culinary expertise, Matthew found himself stepping into the role of a scientist, learning to monitor yeast growth and manage the intricacies of brewing. "Going into the industry as a chef, I thought I was well prepared, but I’ll tell you I became more of a scientist making this beer," he reflects. The process, though challenging, has been rewarding. "It has been a really enjoyable process. While it might sound like fun, our brewers work extremely hard," Matthew acknowledges, noting the dedication of his team, who start their days early and often work long hours to perfect each brew.
Bisaya Brew offers four core beers: Belgian Wheat, Japanese Rice, American IPA, and German Pilsner. Each variety is named to honor its heritage, and while the Belgian Wheat holds a special place as Matthew's favorite, the brewery also produces a limited-edition Mango Wheat Beer, available exclusively on draft. "These fun additions of limited batch production fruit beers are also what set us apart from other breweries," he says.
Incorporating local ingredients is a key focus for Bisaya Brew. The team collaborates with Filipino chefs to explore new flavors, from fruits to leaves to enzymes, ensuring that each brew is a true reflection of Filipino culture. "But most importantly, it’s the Filipino labor of love and talent that goes into our products every day. Proudly made here in the Philippines," Matthew states.
The journey to perfecting Bisaya Brew wasn’t without challenges. Early on, the team struggled with perfecting recipes, extending shelf life, and balancing bottling versus draft production. "We faced many challenges, especially in the perfecting of our recipes, in response to the market," Matthew recalls. But through innovation and perseverance, they streamlined their processes, ensuring consistent quality with every batch.
Looking ahead, Bisaya Brew is focused on steady, organic growth. The brand aims to become a household name in the craft beverage industry, not just with their beers, but with other high-quality, locally produced products. One such product is their limited-edition Sinulog Gin, a testament to their commitment to crafting beverages that celebrate local culture and tradition. In a world dominated by global brands, Bisaya Brew is a reminder of the power of local heritage, community, and innovation. As the brand continues to grow, it remains rooted in its Bisaya identity, crafting world-class beverages that are, at their core, proudly Filipino.