On Wednesday, Filipino craft beer brand Crazy Carabao Brewing Co. opened an integrated restaurant near the brewery in Sta. Rosa, Laguna, offers visitors the opportunity to eat while experiencing the creativity of its beers.
Christopher James Payne, president of Crazy Carabao, told BusinessWorld that the brewery is the company’s first. Originally, the space was a hangout area within the 762-square-meter brewery.
“Finally we thought, why don’t we all come in and make it a proper restaurant where people come regularly? And that’s how we started,” said Mr. Payne during lunch and a tour of the Crazy Carabao brewery.
Located in the Daystar Industrial Park, the bar now has two bars: Captain Crust, serving pizzas and comfort food, and Crazy Carabao Restaurant, offering mains such as kebabs, garlic meat salpicao, baby back ribs, and steaks.
Crazy Carabao said its food is best enjoyed alongside its list of five craft beers, all of which can be sampled at the brewery.
Guests can drink Pilsner, perfect for those who prefer a light and refreshing drink, or Pale Ale, known for its smooth and balanced taste.
For something fresh and fruity, there’s the Golden Ale, while the Indian Pale Ale offers a bold, aromatic kick to the happy palate.
Heavy drinkers might opt for Apple Cider, which is light with a semi-sweet finish, or Piña Colada, which stands out for its sweet, spicy taste.
A personal favorite is the combination of the sweetness of the Piña Colada and the sweet taste of the garlic beef salpicao.
The restaurant is already open to the public and can accommodate up to 30 guests. It can also host sports viewing parties and live music events, Mr. Payne.
A brewery tour package, which includes food and drinks in the lounges, will also be offered soon.
BusinessWorld had the opportunity to see the rigorous process behind the creation of Crazy Carabao craft beers. Upon entering, visitors are greeted by an open, spotless production area controlled by large, impressive machinery.
From the machinery that handles milling and extraction to bottling and final packaging, every step of the brewing process is on full display.
Crazy Carabao said the brewery can produce 400 cases, or about 9,600 bottles, per day.
Although it is already open to the public, development at the new restaurant is still underway to better reflect the Crazy Carabao brand – dangerous and unusual, said Mr. Payne.
“What we wanted to achieve is that when you get to the space, your first impression is, ‘Okay, these guys are not playing,'” he said.
Looking ahead, Mr. Payne said the company plans to open resto-pubs with smaller versions of the brewery in key areas, such as Makati City and Bonifacio Global City (BGC) in Taguig.
The company also plans to offer different beers depending on the region.
“It’s an exciting direction if we want to really introduce Crazy Carabao to the whole country,” he said.
Mr. Payne also said the brand plans to use its beers, especially easy-drinking varieties, to appeal to a younger market, noting that they tend to drink less alcohol and are more health-conscious. – Edg Adrian A. Eva
