This week we’re going to talk about the homebrewing style of one of the South East Asian countries, the Philippines. I talked to Raoul Masangcay, one of the brewing company owners in the Philippines and he shared about his brewing style and experience in his brewing.
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Show Transcript
AI created it will have many errors.
Colter Wilson: On this week’s episode. We’re going to dive down a bit of a curiosity of mine. I know that when we think about brewing beer in general, we always think of beer being brewed in countries like the United States and England. And Germany, even Australia. But in all reality, beer is really a very global.
Beverage. So. That being said, I was able to connect with a brewer down in the Philippines. And I wanted to find out what it was like to brew in Southeast Asia. So we’re going to do a deep dive into brewing in the Philippines this week on home-brewing DIY.
And welcome back to home brewing DIY the podcast that takes on the do it yourself, aspect of homebrewing, gadgets, contraptions, and parts. They show covers it all
On this week’s show, we’re talking to Raul Muslim Chi. We’re going to talk to him about what it’s like to own a brewery. In the Philippines kind of funny. I ended up on a Facebook group where I was in the Philippines homebrewing Facebook group. And just. You know, lounging around in there, figuring out what was going on and really connected with Raul and was able to talk to him.
Funny though, because it was in a home brewing group. I thought Raul was a home brewer. And then when we actually ended up doing the podcast episode, I found out later that he actually owns a brewery. So. Just kind of a little funny story there and it’ll be a really fun, cool episode. That being said, this episode is coming to you week after week because of all of our patrons over at Patrion. So head over to patrion.com forward slash home-brewing DIY and give it any amount. Your support helps the show come to you week after week.
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A couple of cool things going on in my home brewing world. I actually just got all of my parts together for my brew pipe remix build sitting here actually, as we talk, holding the shield in my hand, Just before I’m going to solder it together. I will post some images on my Instagram. If you follow me on Instagram, you can check out my build there. I will be posting it there, and it might even do a bit of a blog post on it. We’ll see how things come together.
That being said, I’m pretty excited about the project. I will say Lee bassy made this acquiring the parts very, very easy. He actually has a get hub repository for the hardware. And in there is a one-click buy all the parts you need to build it. For Mauser. And that was really nice then I wasn’t trying to find all of the different resistors that I didn’t have in capacitors.
I could just push a button and all that stuff just showed up. Took about three days to get here and I’m pretty excited to start my build. So keep an eye out for that on my social media. Well, Let’s jump into this week’s episode where we’re going to talk to Raul. Maslanka. About how he is brewing. In the philippines
I like to welcome Russell mesenchymal. He is a avid home brewer and beer maker out of the Philippines. And I’d like to welcome to homebrewing DIY, how are you RO excellent. Well, I. I had you on the show because we talk about home brewing across pretty much every where in the globe, when we think of home brewing, right. We think of homebrewing in countries, such as the United States, England. We think of home brewing in countries like Germany, or even generally all of Europe and Australia, even Japan.
But we don’t really think about homebrewing a lot when it comes to Southeast Asia. And recently I worked, started working with somebody who’s helping me out with a show that’s based out of the Philippines. She has introduced me to this entire world of home brewing that is based out of the Philippines.
So I thought we would have Raoul on the show to kind of discuss what the homebrewing scene looks like in an Island nation in Southeast Asia. So yeah. Roll. Why don’t we just start with, what is, how did you get started home brewing?
Raoul Masangcay: Yeah. Um, first of all, thanks for having me, uh, color. Um, so I I’m really my on Chi and, um, I am actually a brewery owner here in the Philippines. And, uh, I’ve been brewing for, uh, seven years, uh, five years as a home brewer. Uh, I live in the U S for those five years and, uh, moved back here in the Philippines, uh, for the last few years.
Uh, yeah, I’ve been doing it on a commercial scale, so, uh, yeah, we opened a brewery.
Colter Wilson: As a home brewer in the United States. And then once you got to the Philippines, decided to go pro when you got that right.
Raoul Masangcay: Yes, that’s correct. So I live in Virginia and I started my, uh, homebrewing journey there. So I, uh, same with the other, uh, you know, homebrewers, you know, try to go to, uh, uh, uh, their home brewing, uh, groups, um, home brewing clubs, um, learn from brewing online and some videos and try to attend some actually even, uh, some schools, uh, that’s related for brewing.
Um, and, uh, when I, I, I feel like I, I know a little bit on the brewing side, then I decided to just move back into the Philippines and, uh, see if I can continue with the Jordans.
Colter Wilson: Well, this, this is going to add soap. It’s a whole can of worms for me. When I think about it. So let let’s start with, what are the liquor laws like in the Philippines? So, like for example, in the United States, if I wanted to open a brewery, I have to get a federal tax stamp. There’s a lot of red tape for me to get through, to open a brewery.
What does that look like in the Philippines?
Raoul Masangcay: Yeah, actually here. It’s, uh, uh, it’s not that, uh, strike, uh, it’s a little bit loose, but, um, you still need to have a business permit first. And, um, if you want to be, if you wanted to distribute their beers, you have to get, you know, FDA approvals. Well, these are, um, permits. Uh, these permits will take a while, but, um, you know, the government is not that strict with, uh, you know, home brewers handing their beer.
So we have a like small breweries here that are having beers online and they’re they’re state. Okay. Um, but if you’re going to the commercial scale, then yes, you have to also get the permits. And I feel like it’s actually tighter here. To get the FDA permits because, uh, for example, every beer that we have to release in the market, it needs to go to FDA testing.
And, uh, I know in the U S is not, not like that. So, yeah. Um, it’s just that the execution is, um, not being, you know, it’s not, um, really being, it’s not being executed here, that the brewers are not allowed to sell beer. Simply don’t have the permits.
Colter Wilson: We’re a home brewer and I wanted to possibly sell some of my beer to my friends. That would be totally legal. Whereas that would probably be a federal offense here in the United States. Right?
Raoul Masangcay: Yeah, well, it’s still illegal, but yeah, you can still get away with it.
Colter Wilson: Yeah. You’d get away with it. Nobody’s really going to, you’re not going to get in a lot of trouble over it.
Raoul Masangcay: exactly. Yes, it’s illegal, but yeah, uh, yeah. You can sit together. So, yeah.
Colter Wilson: you said that every time you create a new beer. So like for example, let’s say you make a new IPA, you have to send that off to the FDA or the, the, the equivalent of that in, in, in the Philippines. And they’re going to test it before you can actually sell it to people. Is that the process.
Raoul Masangcay: Yes. Um, so all the product line item that you have, um, you have to submit, um, them for, uh, I need to get CPR certificate the product registration from FDA, and to get that you have to submit the beers on a laboratory test so that maybe check, you know, the alcohol and other, um, bacteria or kinds of combinations in the beer.
And then, um, the FDA will give you, um, yeah, that permit the CPR permit. Um, if it’s, uh, it’s good, then you can start selling it in the market. So it’s.
Colter Wilson: because it’s beer because beer has no contamination generally.
Raoul Masangcay: Correct. That’s right. Actually there’s yeah, yeah, that’s right. Um, and it compared to distilled spirits, like you have the methanol, right. Um, but for beer, they’re also strict with, uh, you know, what you put in the label, for example, the ABB, um, they can also go through your brewery and sample some of your beers or collect some bottles and they also want to check the ABV.
So if it’s too far from. You were, uh, uh, ABV in the label then? Yes. Um, they will, uh, give you that permit. So, um, they’re strictly that. Yeah,
Colter Wilson: Yeah, that makes sense. They do the same thing here. If you’re, if you, if you have to submit all of your labels, I believe to the ATF and, or there’s a database where you have to upload them and they have to be your recipes have to meet them. And that’s pretty similar here in the States.
Raoul Masangcay: correct. Yeah. Yeah.
Colter Wilson: Yeah, I was going to say, what, what kind of beers are you?
Are you personally making in your brewery?
Raoul Masangcay: Yeah. Um, so my, my, uh, influences on the American eel. So , I think I have like three line items that are IPA and then through a pale ales and American stout, uh, sometimes we make some, uh, Belgian styles and those are life years. So also, uh, yeah, most of our beers are, uh, American influence style.
Colter Wilson: And so you’re making American style ales. And you have to get American style ingredients for that. How, where and how were you getting those ingredients or are you shipping them in yourself or are there local distributors?
Raoul Masangcay: Yes. So there are local distributors when we started like maybe two and a half years ago. Um, you don’t have a lot of suppliers, but thankfully there was, uh, like an Asia deer conference here in, uh, That was done here in the Philippines. And a lot of suppliers came in and now we have, you know, a lot of new brands.
Um, so for malls, for example, we have two distributors that are, uh, bringing malls. Uh, we are also bringing water from, uh, UK, which is someone that’s brand and, uh, for hops. Um, yeah, these two distributors are also, um, uh, selling, but, uh, most of the ingredients that we have, um, Or, you know, the old, uh, you know, the, the, the classic hops, a variety.
So we don’t get a lot of the news new hop varieties that you have in the U S
Colter Wilson: So a lot of the sea hops. So
Raoul Masangcay: correct? Yes. Um, Bloomberg. Yes. Uh, those are the same goal. At least we have that teacher. Um, we’ll say, um, we use that in the brewery. Um, sometimes we get a galaxy from. From time to time, uh, you know, a distributor can bring in some galaxy hops, uh, which we love here. And, but for the new hops, like taboo and other hops out, it’s hard for us to get those house.
Yeah.
Colter Wilson: They’re still hard for us to get here. If
Raoul Masangcay: Oh
yeah.
Colter Wilson: level, it’s, it’s kind of like the time of year and the, and then they run out or they get old and that’s kind of how it
Raoul Masangcay: Okay. Yeah.
Colter Wilson: yes. So, so why don’t we walk through some of the beers that you’re making and maybe talk us through a bit of your brewery and, and some of the equipment that you have.
I’d love to see what the brewery looks like in the Philippines. So for example, Well, why don’t you just walk us through how you build your brewery and maybe some of the equipment you use through your process.
Raoul Masangcay: I came back here two and a half years ago. So I brought with me one barrel of Brickman system that I bought in the US. I put it in the two 24 containers abroad, brought it here and I have that one viral system. Also, I bought some fermentation tanks from a supplier in China, a really good brand.
We brought those tanks here and we started moving on. We have like four fermenters and one bright bank. So we started with that and the first model that I have is more on the taproom. I’m set up. The brewery actually was inside my sister in Los reference.
We started there. So she’s serving food while I am the one serving beer and slowly we’re scaling our brewery. Then just last year, we brought in a banned viral system or mentors, and this year we brought in 500. My brewing setup is more on like a double batch group, or sometimes you do a high gravity beer.
Uh, and we just deleted so that we can still produce the same amount. Um, we can still fit in the fab basically. So, um, yeah. And, uh, I have a cold room. Um, I just invested on a canning machine, uh, because of the pandemic, uh, only able to sell beers, uh, you know, outside. And there was a crazy liquor ban here in the Philippines for the last, you know, few.
Uh, last few months, we were like, um, the government, um, Sally, the bathroom. So we, we didn’t have a choice, but to start hygiene ideas.
Colter Wilson: Yeah, that’s kind of the case here where you have a lot because of the pandemic, a lot of beer specifically until just recently was pretty much sold to go. And if you didn’t have a canning line, you were scrambling to get one, right.
Raoul Masangcay: Correct? Yeah, we did the, actually our model was on a taproom, so we had a lot of beers on kegs and we distributed to some bars and restaurants in the Metro. And, uh, we ended up on Debbie Kipps. Um, we, we, we were already battling a few of our variants, but this time we have a full blast on everything. Like we have bottles of tithers and we have pants on beers.
We’re also doing hard cider is actually, so, um, that was something that I would like to introduce here in the Philippines when I moved back.
Colter Wilson: Is hard sadder cider, a popular drink there, or is it something that’s kind of new to the area?
Raoul Masangcay: Yeah, it’s, it’s totally new when I moved back here, um, two years ago. So it’s like people like what’s, what’s this what’s, it’s not a, they actually think it’s a beer. So, so we made the cider from, uh, apples and we added some local fruits to it, like mangoes or SAR, SOPs. And like they think that some mango beer, they both have, you know, online and the same mango beer, but we were trying to, you know, slowly introduce it and educate the market that it’s not a barrier either.
And it’s made from fermented apples. So, yeah, we’re the only brewery that’s doing the cider right now. Um, and, uh, we’re, I think some home brewers are starting to do some fighters. I’m really happy to see. Uh, the fire scene is growing here.
Colter Wilson: A cider so delicious. It’s, it’s so easy to drink. And to be honest, if you’re not into hoppy beers, it’s a, it’s an easy thing other than like light lager to be like here, have this wonderful cider it’s sweet and easy to drink. Right.
Raoul Masangcay: Right. Yeah. And actually here in our weather, it’s hot here. So it’s very refreshing to have a cider, you know, in the beach, you get some cider and our food do. Um, most of them are like fatty foods. So, uh, you know, the cider SCDP can cut to those foods. So it’s really. Or perfect for a, you know, a cider and a food pairing.
Okay.
Colter Wilson: That’s awesome. And so how, how many. How many barrels a year, would you say you’re you’re producing right now or let’s take it down. How many barrels a month do you think you’re producing? I think a year is a little long.
Raoul Masangcay: Yeah. Um, so every month, uh, we can produce, uh, right now we’re producing 3000 bottles, um, until we get our expansions competed. So hope we’re hoping to produce. At least, um, 20,000, uh, bottles in a month. Um, once we complete this expansion. So yeah, it’s, uh, we’re still utilizing the two barrel system right now until we finish everything.
So in terms of barrel, yeah. Sorry, I’m a, when I move here, I’m already on liters. Like, you know, and then the, you know, the Keno in the fountain.
Colter Wilson: we’re a global show you can go to, we could do metric here. That’s okay.
Raoul Masangcay: That’s good. So yeah. Um, every, yeah, we produced 1000 liters a month basically ended up the 3000 bottles. So I can say like, uh, let’s say 12, uh, 700, um, for a year. Yeah. But hopefully, uh, yeah, we will, uh,
Colter Wilson: Yeah, that’s awesome. And what are you looking for in your expansion? Are you going to go to like a 10 barrel brew house, a 30 barrel brew house, or what are you looking to go to.
Raoul Masangcay: Yeah, absolutely. We brought in a five barrel brew house it’s already here. Uh, we just need to complete the installation. Um, if Alessa already believed, because we were planning this like early this year, then the pandemic and. Our equipment gets stuck in China. So, um, was only recently that we were able to bring them here.
Um, so we’re just, uh, slowly, uh, completing the, the installation. So it’s, uh, the expansion is a six, six, 1000 meters or six, 10 barrels and, um, a fiber. So even just maybe be doing a double batch to send a different message. And, uh, and one a bright back too. So yeah, so seven times
Colter Wilson: Yeah. W w what’s what is your most popular beer?
Raoul Masangcay: Our most popular beer, it’s the mixtape pale ale. So it’s an American field ale, it’s a cascade and a Centennial. We use California ALB. A while ago, you mentioned about the ingredients. So, the ferment is very popular here in Asia, actually, even in the Asia brewing conference.
They’re very visible to all the brewers and most of the breweries are using them. I’m used to using a white lab and why when I was there, sometimes they bring in some of the seeds. I still visit the US and move. I feel bring in some, so we just propagate them. We use our mandates and white labs basically and we just propagate them and just give them.
Colter Wilson: That’s awesome. Have you, have you tried any, we talk about Quebec on the show all the, all the time. Have you tried any Quebec yet?
Raoul Masangcay: Yes. Yes, I did. I did absolutely. Um, uh, it was, you know, of course Vegas, very popular and a lot of people here are using it because of the temperature that we have in Asia. Um,
Colter Wilson: you don’t have to worry about it. You can literally just throw it on your back porch and make a beer, right?
Raoul Masangcay: Exactly. Yeah. Yeah. The problem with this, you have to heat up the upper manta. Right? We don’t have that route, so we don’t have that problem here. So it’s actually a, you know, maybe still need the temperature controls to lower down the temperature because if it’s too, it might be too high. So, um, But, uh, we did that.
You need the conveyed. Uh, we actually released a lot of years. You think that a year? Um, just that it didn’t have the profile that we wanted with our beers. So we, we stick to our, uh, our useful house. He, um,
Colter Wilson: it not clean enough? Was it a w w was it thrown an off flavor, but what was your
Raoul Masangcay: I get, I get a seat at the end of the, I guess I’m tarnished with, um, I did that on, uh, on IPA, I guess I’m harness and use it on the out SUSE. Basically some of, most of our styles, we tried the Q bacon and there was, uh, this flavor that keeps on popping up, which is a little bit of sourness. Um, I don’t know, maybe it’s dropping the pH too low because of the high temperature fermentation.
Maybe we’re not doing it the right way. Um, that’s something that we have to figure out, but, um, we’re like in this city tuition we’re in, we don’t want to do a, you know, a batch or we don’t want to experiment. Um, we just keep on making, you know, beer steps are when tumors are, uh, you know, are Fondo so. Yeah.
Yeah.
Colter Wilson: Yeah. Well, we, we, we will offline. We I’d love to talk to you about that and maybe see about troubleshooting it. Cause, uh, there’s, there’s, uh, we’ve been having really good luck getting clean beers out of it, but it’s okay. Specific to the strain, right. There are certain strains. That’ll give you a little bit of sourness.
There’s some that are going to give you a little bit of fruitiness and, and it’s. Yeah, it’s real specific to the strain of Kovac that you’re getting. The good news is that you can dry them out and they travel well. So, uh, maybe, maybe, maybe after this, we’ll talk about a little yeast swap.
Raoul Masangcay: Yeah. Okay. Yeah. Thank you. Yeah, we did the, actually we did the ops foggy. Um, that’s the one that I got. So that’s the only convey case that we tried so far. Um, but, but I haven’t looked at other cubic feet, so yeah, if you have to.
Colter Wilson: Yeah. There’s some out there that we’re getting that, uh, like for example, Oslo is a beer I just made and there there’s actually strains that are coming out from some East labs here in North America that are doing, you can do pseudo loggers in the eighties. And, but the, you get like a clean profile, like a water kind of crazy.
Raoul Masangcay: Wow. That’s awesome. Wow. Do you want to get those tissues?
Colter Wilson: exactly. So, so we were talking a bit about your, your popular beers and your most popular is a PLL. What’s the multiple on it.
Raoul Masangcay: Yeah, it’s a, uh, we used to Vienna and, uh, we used month on, so we have a Maurice author with Tamara’s author and a Vienna bland and yeah, the, the, the, the hops, it’s a cascade and it’s insignia and, um, just, uh, California, he needs, um, that’s yeah, that’s the. No.
Colter Wilson: need much more than that. I think a marathoner and Vienna are two of my favorite molds.
Raoul Masangcay: Yeah.
Colter Wilson: blended together. I think that that’s one trick that I love to teach the homebrewers, especially when they’re new is to say, Hey, a great way to add complexity to your beer when you’re looking for a beer that you may like, you’re you have very, you’re not looking to add a bunch of different, like crystal or.
Or those types of malts into it. A great way to add complexity is to actually blend base malts, and you can really get a unique flavor that way. And I prefer that as to adding adjuncts or anything like that.
Raoul Masangcay: Yeah, thanks. Even the Turo. Sometimes if we have a, a, you know, a different brand of Rose, then that can even add a little bit of complexity to it, it just having the same base type. So, um, yeah.
Colter Wilson: It’s amazing how different one brand of two row is to another. Right.
Raoul Masangcay: Yes in the U S so,
Colter Wilson: Hey, I, I’ve got a whole bag of AARP has pills that are sitting in my garage. So,
Raoul Masangcay: that’s good.
Colter Wilson: let’s talk about a bit about some of your other beers that you make. So, uh, PLLs probably your most popular, uh, what are some other popular beers that you make?
Raoul Masangcay: Yeah. Oh, one of our best centers, uh, even before, before the pain in, I just finished it like a few months ago, but the, before it was, uh, uh, new England IPA, um, we re released a, uh, it’s for the far, far away galaxy IPA. We got some galaxy hops and. Oh, yeah. We just experiment experimental videos. We use a London LDF.
Um, he was not that popular here yet, uh, like two years ago. Um, but, but now yeah, a lot of brewers are just doing
so, um,
Colter Wilson: All right. Are you, are you saying that hazy IPA is have gone global?
Raoul Masangcay: sorry.
Colter Wilson: Oh, you’re fine. Are you saying that hazy IPA is have now gone global?
Raoul Masangcay: Yeah. Yeah. I can say that. Um, here in the Philippines, it’s very popular, even if I go to, um, like Thailand or Vietnam, um, Singapore, um, even in the, like the Asian beer, uh, uh, conference, um, it’s a topic that a lot of doers discuss and a lot of breweries are making.
Colter Wilson: That’s awesome. Well, and to me, I
Raoul Masangcay: Yeah.
Colter Wilson: sound dissipate and edited out.
Raoul Masangcay: Yeah. There’s still the construction of the brewery so I can ask them to stop.
Colter Wilson: Now you’re totally, totally cool. But that’s why we do this in post. So a quick question for you. We’re talking about hazy is to me, I love hazy IPA in the summer, especially with the heat. Do you feel that that’s, that’s kind of flavor that is something really attracts people in Southeast Asia, because it’s so refreshing?
Raoul Masangcay: Yes. I agree. Yeah. It’s about, about the tropical actually the tropical flavor. We like tropical fruits here. You know, when you, when you drink a hazy IPA that has good. Upper OMA. Sometimes you get that out of mangoes, tropical flavors, and that’s something that we’re, you know, we can relate to because we have a lot of foods here.
So I think, yeah, that, that, it’s only the, maybe the body that some people are like, it’s too thick for them. And it depends me, you know, the, how much he’s and how much, uh, you know, uh, You know, so far, all the females are in the beer or the boatings. Um, but some brewers like ours, uh, we then use a hazy IPA.
That’s not too thick and yeah, a lot of people still love the hops and just the, and it’s not too. Um, yeah. That’s yeah.
Colter Wilson: That’s awesome. What’s the water like there are you, do you do, are you. Do you make adjustments to your water? W w what’s the process look like water-wise.
Raoul Masangcay: Yeah. So the water we use a reverse osmosis filter. It’s a five stage filter, so it’s just a clean water that we use and we adjust our water based on the beer style that they’re making. We have some slopes. That’s use for fluoride ratio. And, um, we just don’t use the, I don’t trust that asleep until that train that you know, that they get from the faucet here. Um, we haven’t tried testing them, but, um, we just go straight to the third verse. That’s most.
Colter Wilson: Yeah. I mean, if you’re going to make many different styles of beer, it’s, it’s kind of better to start with a clean slate anyway. Right.
Raoul Masangcay: Correct? Correct. Yeah. Yeah. But my boss, you know, San Miguel is a very popular beer brand here. And, um, and uh, I heard that, you know, they, they established the brewery. We’re in, there’s a good water source. Like during the Philippines, uh, you know, different regions for this published the brewery, uh, with the good water.
Author sources. So we’re not in that, uh, in those locations, but maybe if we move, uh, you know, uh, we should, uh, try it should try the water from the mountain pains. You know, those areas. Yeah. We’re in the CP right now and I don’t trust them.
Colter Wilson: Hey that that’s, uh, that’s always a challenge, I think anywhere. I think that when you look at the, the, the quality of the water that goes into it, I mean, that’s 90% of what’s in beer, right. Is, is water. And
Raoul Masangcay: Yeah, that’s true.
Colter Wilson: it has to be good quality. let’s talk a bit about, uh, what it looks like distribution wise.
Right? You said that you’re doing kegs, you’re doing bottles and let’s take COVID out of this. Uh, I know that that’s the world now and, and you’re doing all bottles and cans, but what does distribution look like in the Philippines? Is it something where you’re distributing locally to bars in the area? Are you able to sell to gas stations or does that look like?
Raoul Masangcay: Yeah. Um, so here is, uh, it’s better actually, uh, in the U S you have the PTRS system, um, here in the Philippines, we don’t have that. So, um, we can sell directly to consumers. Um, so for our brand. We started working with our distributors. Um, so we just keep on brewing and then they go here,
sometimes go directly to us. They can also order from us directly, but we have the same size point to the distributor basically. So anywhere any channel they can do, they can do that. But sometimes you prefer also the distributors because they can be the, you know, the core logistics and they have all the manpower.
Um, but, um, Yeah, kegs and, um, it’s everywhere, you know, but before you go to the grocery stores, the supermarket for groceries, they look for the FDA. That’s the thing. Um, I, why did I go? I mentioned about the CPR, the, the trick here, the, the pro I mean, the limitation here is actually we get the CPR after four to six months per product.
So that’s challenging. Um, yeah, we can release some new beer. Um, before the supermarket gets it, they will look for the CPR and we have to sign a, you know, register it to the FDA. And only after six months that we can release it to them. Um, that’s the chicken farm, I think in the U S you can, you know, a week maybe.
Um,
Colter Wilson: when you’re making a beer to actually getting it to market because you have to go through a little bit of a, I guess the word I would use is some red tape, right?
Raoul Masangcay: correct, correct. That’s right. Yeah. That’s the red tape here and, you know, it’s, uh, sometimes it took awhile. Yeah. Or you
Colter Wilson: Are you, are you able to, at least, like if you had your taproom open, are you able to experiment and sell that over the tap over the, over the bar? And then once you’d kind of get those things in line, then kind of try to distributed, is that the process or do you have to wait six months even to sell it over your bar?
Raoul Masangcay: Yeah, that’s that’s, that’s the reason why we started the, uh, we focused on the bathroom. Because we can, of course, as a home brewer too, or a brewer starting from a whole door, um, I wanted to make beer and, you know, try to get a feel of what the market feeling like. Mmm. What we do is we brew beers and we sell it.
We sell it, uh, here in taproom, uh, even on gags, we can sell it on bars. It’s just that if you go to the, if you want to sell it to the supermarkets and then yes, you will, but.
Colter Wilson: to be, it has to be properly labeled and approved.
Raoul Masangcay: Yeah. Correct.
Colter Wilson: That, that, that makes total sense actually.
Raoul Masangcay: Yeah. Yeah. That’s why kegs? Yeah. Are we, we push an out of character for defendants, but not now. Right now. I’m seeing here right now. I see the difference.
Colter Wilson: the pandemic is just throw it, throws everything into the, into the, it’s just, it’s one of those things where beer is such a social beverage, right. We, we, we get with our friends and we sit around and we have beers and get a little jolly and have a good time. Right. And, and the pandemic has just really said, no, that is not fun.
2020 is not going to be fun for anyone. And so it’s, it’s been, it’s been tough for us here. You know, you, you can, you can go to a brewery now, but you have to sit at a table and you have to be six feet apart and you can’t have tables of more than six people in a single party. And
Raoul Masangcay: Yeah.
Colter Wilson: there’s heavy restrictions on even serving here.
And, and not to say, uh, you know, not to get political or anything, you know, but here in the United States, we are also not the best of the pandemic. We’re definitely don’t, don’t take our advice.
Raoul Masangcay: You’re saying here actually only recently that, uh, the, our taproom, we only opened like a month, um, because of the, the lab now. And the problem here is we also have the liquor ban. So really that’s everything, you know, you can even sell on, uh, directly, uh, customers, your, even if you have bottles or cans, so that’s really hard.
Yeah.
Colter Wilson: Well, but they have recently lifted that right.
Raoul Masangcay: Um, you’re only allowed to, uh, to sell in taprooms to two glasses per person and the 50% capacity, uh, because of the social distancing. And you’re only allowed to sell, um, deliver your beers to consumers, um, from like 1:00 PM to 7:00 PM or 5:00 PM, I think. Yeah. Depends on the people. So there’s still a lot of limitations, but we’re trying to our best to, you know, push our peers during those times.
Colter Wilson: Oh man. You know, it’s that, we’re all going to get through this roll. We’re going to get through
Raoul Masangcay: Oh, hopefully.
Colter Wilson: there, hopefully we’ll have breweries left when this is over. it sounds like you’re expanding. So that, that isn’t a bad thing, right?
Raoul Masangcay: Yeah. Um, yeah. Uh, I’m still, hopefully, you know, uh, we’re still continuing with our expansion and, uh, you know, maybe hopefully next year, uh, can go back. It is fabulous and we will get to, we’ll be ready by that. You know, these challenges are giving us also the, the reason to, you know, to please check all our, our recipe and, you know, our process or business.
And yeah, I’m sure I’m going to be stronger after this.
Colter Wilson: Roll. Let let’s, let’s get some information out there to the rest of the world. Since we’re talking about a brewery, what w what is the, what’s the name of your brewery? How can we, do you have a website? Can we, can, can we, can we push it a little bit?
Raoul Masangcay: Yeah. Yeah. Um, so our brewery name is Les. We can ales and spirits and say, uh, our microbrewery based in and CP. Um, we have a website, it’s a WW that we can, yes. Dot com. We are very active in Instagram and also Facebook. And, um, yeah, we’ve been open for maybe two and a half years.
Colter Wilson: just whatever app you’re listening to this podcast on. Just look in the show notes there, and I’ll have links to a Rebel’s website. I’ll have a link to his Instagram so you can check it out. Hey, I, and, and just, if you’re
Raoul Masangcay: Thank you very much.
Colter Wilson: Yeah, absolutely. And if you’re listening to this, what we’ll do is I don’t know about you, but I love fall breweries all over the world is part of my Instagram. kind of my, follow, I have, I have homebrewers yeah. I follow in Hong Kong all over the place and it just because. I love to see what people are making globally. And I’m just surprised at how much, how much of it is actually very similar to what I’m making. Right. And so it’s just, it’s so great to, to, I dunno, it just really brings me together with other brewers.
So yeah. So, so, so yeah, if you’re listening to the show, please go to the show notes and check out rebels brewery. Yeah. I’m very, very excited to kind of get it out there and a rebel. Thank you so much for coming on homebrewing, DIY, if, if there’s, uh, any time that you want to come back on the show and talk about beer I’m here.
I’m ready to talk. I’m always looking for somebody to talk to. So.
Raoul Masangcay: Yeah. Yeah. Thank you so much for inviting me falter. Yeah, I really appreciate it. And I told always, uh, I’m always happy to share, uh, even if you have some followers that would like to open or Bulgaria in the Philippines or start doing here. Yeah. You can all contact me and I can give them, you know, The biases or the mistakes that I did.
Colter Wilson: we all met. We are all gonna make mistakes, especially you’re starting to business. Well, well, thank you, rebel.
Raoul Masangcay: Thank you.
Colter Wilson: I’d like to think Raul for taking the time to come on this week show. I learned a lot when it came to what it’s like to home brew in a nother country.
You can always learn more about the show by heading over to the show notes there, I will link to roles Instagram so that you can check out a bit of the beers that he is making.
Also, you can find us on Twitter, Instagram, and Facebook, all one word. Homebrewing DIY. Love to see you following us on social media. Well, that’s it for this week. We’ll talk to you next week on homebrewing diy
