Ian Paradies

Philippine Tatler - - FEATURES -

“A good beer is one you can drink on any oc­ca­sion—light, re­fresh­ing, and crisp,” says Ian Paradies. “I per­son­ally en­joy drink­ing to un­wind af­ter work, or when I’m chill­ing out on the beach or at a party.” His fond­ness for craft beer dates back to his uni­ver­sity years when the big Amer­i­can brands were be­gin­ning to en­ter the Philip­pine mar­ket. Ian worked for sev­eral years in the trans­porta­tion lo­gis­tics and port in­dus­tries be­fore de­cid­ing it was time to move back home to pur­sue his dream of start­ing a premium craft beer brew­ery. Team­ing up with his busi­ness part­ner, brew­mas­ter Josh Karten, Ian buckled down to work—and Engkanto Brew­ery was born.

As the name of their beer sug­gests, Ian is set to de­bunk myths and al­low Filipinos a taste of what good beer can be. “All our for­mu­las have been de­vel­oped specif­i­cally to cater to the lo­cal mar­ket,” he says. “I don’t want to push a Western style on my coun­try­men, but I do want to fa­cil­i­tate an easy tran­si­tion by get­ting them to ap­pre­ci­ate our beer, and hope­fully el­e­vate the taste lev­els.” He plans to open a bar in Pobla­cion, which will serve as a test lab for Engkanto’s new con­coc­tions. Brew­ing classes for pa­trons will also be made avail­able later on.

At this stage, Engkanto is still a young com­pany; Ian is tasked with iron­ing out the kinks that come with a start­ing new busi­ness, but takes it all in his stride be­cause he loves what he does. “Of­ten­times, I wel­come the mis­takes be­cause they’re what I learn from,” he ad­mits. “Go­ing through all these birthing pains might not be for the faint of heart, but I per­son­ally find it ful­fill­ing and even fun.”

He also em­pha­sises on the value of a sta­ble work-life bal­ance be­cause a good life makes get­ting up and go­ing to work eas­ier. “I’m a fam­ily man; I love spend­ing my week­ends with my wife and two kids. Be­cause I’m do­ing so much on week­days, I en­joy kick­ing back and re­lax­ing on my days off—with a bot­tle of beer in hand, of course.”

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