From barbecue to craft beer: Chef Dave Pynt expands his empire with People People Brewing Co.

Dave Pynt, chef-owner of popular wood-fired barbecue restaurant Burnt Ends, is expanding his footprint in Singapore’s dining scene. Besides the one-Michelin-starred restaurant, he also runs Burnt Ends Bakery, both at his Dempsey restaurant and at the Audi showroom, and now he can add a craft beer brewery to his stable.

Opening on April 15 is People People Brewing Co. (PPBC), a 9,000 sq ft brewery, restaurant and social space at Resorts World Sentosa. The concept centres around a “tank to tap” experience — beer brewed in five 1,500-litre tanks is served directly to customers.

This venture is a partnership between Pynt, Unlisted Collection founder Loh Lik Peng, brand builder Pete Thew, and consumer strategist Jason Moy.

Pynt says: “We’ve always built restaurants around fire, good food, good booze and great people. Brewing beer is a natural extension of that. It’s social, it’s delicious, and it brings people together in a way few things can. With People People Brewing Co., the idea was simple, brew the freshest, best beer we can, pair it with proper wood-fired cooking, and build a place with real energy.

Brewing craft beer

On the tap at PPBC are eight types of beer: premium lagers, modern India Pale Ales (IPAs), experimental fruited sour beers, and barrel-aged stouts. While the Core Collection offers staples like Lager, Pale Ale, and IPA, the more experimental Workshop Series explores small-batch brewing techniques and stylistic variations. At the helm of the brewing program is Head Brewer Nick Calder-Scholes, who has over 10 years of brewing experience and a former brewer with One Drop Brewing Co in New South Wales in Australia.

The flagship beers are Japanese Rice Lager and a Pacific Ale. Calder-Scholes says: “One is clean, refined, and crisp; the other is light, tropical, and easy drinking. Both are modern takes on traditional classics, and between them they complement the full breadth of our menu and cover the widest range of drinkers walking through our door.”

Other craft beers include PPBC Lager brewed with Saaz and Tettnang hops, Passionfruit & Yuzu Sour, and hop-driven California IPAs with tropical and citrus notes.

The brewery, which is run by a team of three and will be fully functional in end May, can produce up to 300,000 litres of beer annually. The beer, which is produced on-site, will be pumped into purpose-built taps. They will also be bottled and canned.

With Pynt in the picture, customers can expect food to match with the pours. The menu at PPBC is centred around pizzas and roast meat cooked over wood-fired cooking. Signature items on the food menu include a Miso Beef Short Rib Pizza topped with chimichurri, a Lemon Thyme Roast Chicken basted in herb butter, and Salt and Pepper Squid served with green chilli and lemon aioli.

A Community Hub (with beer)

The 180-seater space will also host live music sets, sports watching sessions and family-friendly dining programmes on weekends. Ahead of its opening, it launched its membership programme, which offers varying access to beer, events and experiences to different tiers of members. The top founding members tier, which is limited to 100 slots, will include guided tastings with the Head Brewer and first dibs on new beer releases.