Nestled in the province of Cavite, Tagaytay is known for its pineapple plantations, rich history, and scenic views.
We thought about making a pineapple beer with piña produced by our local farmers, in support of the community. The dream grew and inspired us to gather local produce and share our flavors with the world.
Papa Bolo is more than craft beer and great food.
We are a brand for the people.
Our goal is not only to educate the young craft market in the country, but also empower our local communities.
People are at the core of our brand, and our community is the reason why we do what we do—best!
She envisioned Papa Bolo back in 2019 while observing the established craft market in North America. As a Tagaytay local, she believes that her community is the heart and soul of the brand. She uses her business as a venue to continue innovating ways to support various sectors—integrating public service, community building, and local empowerment.
Known as “Papa Bolo” himself, Mike Wayne is the chemist, brewer, and purveyor of the finest bullshit who is responsible for all things beer. He is a recognized veteran in the American and Canadian craft scene who has been in the industry for over 40 years. His personal guarantee: “if you don’t like the beer, I’ll drink it for you!”
The masterminds behind Poblacion staple Lampara, Chefs Fons and RJ are the culinary geniuses behind our menu. With extensive local and international training, this unstoppable duo never run out of creativity and always push the boundaries when creating dishes that perfectly pair well with our brews.
Chef Noy was once a line cook, apprenticing under Chef Carlo Miguel of Opus Fine Dining. He kept his knives and skills sharp as Chef De Partie of 71 Gramercy, before moving on to become Papa Bolo's Head Chef.