Through the drinking glass

Back when I attended graduate school at New York University, my friends and I would always go for happy hour at Ginger Man, “one of the finest beer bars in the world,” according to the King of Pop, Michael Jackson. It was where, while drinking beer varieties from cask or draft, we allowed our creativity and humor to be fueled by alcohol and talked about upcoming school projects or made fun of one classmate when she asked the professor if he meant “the Internet” when he mentioned “the World Wide Web.” My go-to beverage was Blue Moon beer, a Belgian-style witbier brewed in Colorado. I loved its sweet and fruity taste and was always amused at how the bartender served it with an orange slice.  If that wasn’t available, I’d get something highfalutin’ like Haandbryggeriet or comical like Hoptimus Prime.

Perhaps just like any other Filipino whose rite of passage to being part of the Big Boys Club (or a result of peer pressure) included chugging copious amounts of alcohol, my first swig of beer was a San Mig. I don’t recall hating it, but I remember that it was ice-cold and made me burp a lot. Through the years, I’ve preferred to drink beer over wine because I always felt it to be a more casual, non-pretentious beverage. You didn’t have to swirl it around to check if it smoothly tears down the sides of the glass or sniff for its primary and secondary aromas, or even sip and make it circulate throughout your mouth. Beer was a simple drink that got the job done. That is, until I met Joey.

Beer ye, hear ye

“Did you know that when you pour beer, there should always be at least an inch of foam? It’ll show that it was brewed correctly and that it’s got a good body to it. And, depending on the type of craft beer, it can last up to six months when properly stored.”

Joey Viray of Joe’s Brew has a lot to say about this boozy beverage. His love affair with beer started with an interest in drinking. “San Mig was a regular staple in all our parties, so growing up that way, it only took time before I started trying out other beers, which included craft brews, whenever I was abroad.”

It was when he visited relatives in California that his creative and entrepreneurial juices started brewing.  “My uncle works as a chef in one of the vineyards and we toyed with the idea of brewing our own beer at home.” From there, he decided to take a six-month course on brewing beer at the University of California-Riverside. “The instructors were local brewers from the area, all with their own bars. They would often bring samples of their brews and let us taste them. It was the best learning experience.” The most surprising thing he learned about beer is that you can make it using a burner, a gas tank and a pot. “If you have all that, you’re set!”

Joe’s Brew has only been around for less than a year but it has already produced two popular brewskies.  “The Fish Rider was really my first craft beer,” says Joey. “I wanted to make something that was different to what was already being sold commercially and at the same time a beer that is easily paired with red meat. Fish Rider is a stronger and more flavorful beer, with a rich copper color and orange-citrus aroma.”

Exclusively made for Beerology Manila, Joey’s second beer creation, Sierra Madre, is a lighter-tasting beer, less bitter but still flavorful. “It’s usually a hit with the girls, since most don’t really drink beer. The Sierra Madre is more for someone who is looking for a beer that’s softer, more floral and fruity.”

Joey has also crafted special seasonal brews. “I made pumpkin beer for Halloween for one of the bars who were carrying us. I experimented with some pumpkin spice and only made one batch since it’s a flavor that I was afraid Filipinos might not be too keen on drinking.”

It turned out to be well received, which made Joey think of playing with other ingredients like rosewater for Valentine’s Day or peppermint for the holidays.

Tasting the difference

It’s true that unless you’re a science fiend, home brewer or brewing aficionado, it can be confusing to wrap your head around the different beer varieties — especially since they’re all made of water, malted barley, yeast, and hops. But what really is the difference between craft beer and the commercial variety? 

“You’ll find a lot of conflicting definitions when it comes to craft beer,” says Joey. “Personally, I feel that craft beer is defined as small, independent, and traditional, while commercial brewers focus a lot on the bottom line. The production of their beer is normally not traditional as compared to what is considered ‘craft.’”

The main difference between craft beers and commercially brewed beer is the flavor. When you first taste a craft beer, you are having a sip of the hard work and dedication that went into creating that carbonated, fermented masterpiece. Whereas commercial beer can sometimes taste flat, stale, or like nothing at all, a craft beer is a phenomenal cornucopia of different flavors, and each one can be savored like fine wine.

Craft beer brewers spend a huge amount of time perfecting each and every batch that goes out, ensuring a high quality and superior brew that they can be proud of, and that people can enjoy as much as if they had brewed it themselves. “One thing I’d want to educate Filipino beer drinkers on is the different styles of beers, especially when you pair them well with different local dishes. By a sip, gulp or chug, you can sense different notes that gives each brew its own personality and characteristic — kind of like a wine — a little bit more sophisticated, I guess, than what we’re already used to.”

Joey currently has four other independent and family-owned brewers under his watch, whom he trained himself. “The process of how we brew beer is very traditional and the raw ingredients are all from the US and are all-natural. We don’t use chemical additives. The beer-making process is similar to the way it was originally made by the ancient Egyptians.”

Something’s brewing

There has often been an unfortunate association between beer and lowbrow masculine behavior; it is, after all, the go-to beverage for guzzling through a funnel or imbibing via a keg stand.

But, like fine wine, as one learns to appreciate the basics of beer, the core ingredients and the role they play in flavor and experience, one is prone to move up the taste scale and into a world of unimaginable flavors, where it becomes enjoyable to sip and savor rather than chug.

“I think the Philippine beer industry is growing quite quickly, especially with all the backyard brewers such as myself. Right now, the future looks promising, especially since the palates of Filipinos are improving and demanding more variety,” says Joey. “They’re starting to learn about other types and brands of beers aside from the typical Pilsens. You used to have your commercial and hipster beer drinkers, and those who really just like drinking it and are willing to experiment with their flavors. I also see a rise of home brewers. As it is, we’ve been selling beer kits so you can try and make your own beer at home, too. There’ll definitely be a lot more people going into this hobby and it’s a great thing.”

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Joe’s Brew is available at The Perfect Pint, Locavore, Tipple and Slaw, Backyard and Mr. Delicious at Hole in the Wall at Century City Mall. Follow Joe’s Brew on Twitter and Instagram @joesbrewPH and the author @alexeivee.