People People Brewing Co. Has Officially Poured Its First Onsite Beer

People People Brewing Co. has officially gone from brewery-in-the-making to fully operational working brewery, with Batch 001 now poured fresh from the tanks at its 9,000-square-foot social brewery and gastropub at Resorts World Sentosa. The milestone marks the beginning of its tank-to-tap beer programme, bringing the venue’s original grain-to-glass vision to life.

Led by Head Brewer Nick Calder-Scholes, the 2024 Australian Brewer of the Year, Batch 001 is the result of months of recipe development, brewing trials and technical preparation. Now that the first pour is officially in the glass, we caught up with Nick to find out what the milestone means, why brewing lager in Singapore is no easy feat, and what’s next for People People’s growing beer programme.

UL: People People Brewing Co. has finally brewed its first beer onsite. What does Batch 001 represent for you personally?

NCS: The moment it became real. You spend months on plans, permits and equipment lists, operating on faith that it'll work. Then Batch 001 goes into a fermentation vessel and suddenly you're a brewery, not a project.

The fact that it's a lager matters too. Lager is the hardest style to hide in. If it drinks the way you want, it tells you everything about the standard you're capable of holding.

UL: You’ve been named Australian Brewer of the Year, but you’ve now brought your brewing expertise to Singapore. How has brewing here influenced your approach?

NCS: The climate demands precision. Fermentation control in 33-degree heat is unforgiving, and you develop respect for process fast, or the beer tells you about it.

But the bigger influence has been the drinkers here. Singaporeans are more discerning than they get credit for. They're not chasing the most extreme beer in the room; they want something fresh and made well. That's reinforced everything I already believed.

Image credit: Nick Calder-Scholes | Supplied by Ryan Loh

UL: The upcoming lineup ranges from easy-drinking lagers and pilsners to a tropical sour with mango and dragon fruit. How do you keep things approachable while still making beers that excite craft beer fans?

NCS: I don't think those two things are in tension. The range is built so anyone can find a way in. Lagers and pilsners at the lighter end, hop-forward beers for people who want them, and the Mango and Dragonfruit Sour for anyone who reckons they don't drink beer.

That one uses Australian mangos with regionally grown dragonfruit for colour and a kiss of earthiness. It surprises people every time. Every beer on the list exists for a reason. That's what makes it interesting.

UL: People People isn’t just a brewery–it’s designed as a social space where guests can see the brewing process up close. What do you hope people take away after visiting?

NCS: Curiosity. I want people leaving with questions they didn't walk in with. Why does lager take so long to brew? Why does this taste nothing like the beer I usually drink?

The tanks being visible isn’t a gimmick, it’s honesty. When you can see the process and then taste the result, you drink it differently. You’re part of it rather than just buying it.

UL: Now that Batch 001 is officially on tap, what are you most excited to brew next?

NCS: The premium lager programme. It's years in the making and this is the first setup I've had to do properly: Czech floor malt, hops and yeast direct from source, double decoction, and lagering trials from 30 to 180 days out.

Our Founding Members will taste through the whole series and help decide what earns a permanent tap. We've also got Heaven Hill bourbon barrels arriving from Kentucky for a barrel-aged stout programme. Those take months, maybe longer. We won't rush them.

UL: For anyone who wants to get closer to the brewing process, can they see what happens behind the scenes?

NCS: Absolutely. People People Brewing Co. runs daily brewery tours, giving guests a closer look at the brewing process and the machinery behind the beers now pouring onsite. Tours cost $68 per person, with a minimum booking of four guests.

And with Batch 001 officially marking the start of the brewery’s tank-to-tap programme, this is only the beginning. Expect seasonal releases, limited-edition pours and collaborative brews to join the lineup as People People settles into its new role as a fully operational Singapore brewery.

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Main image credit: People People Brewing Co. | Supplied by Ryan Loh