People People Brewing Co. at Sentosa serves up beer fresh from an on-site brewery

If you’re a drinker that loves your beer fresh, you’ll want to put a pin on this new concept in Sentosa that houses both a brewery and a social space that dishes up a robust food menu, too. 

Helmed by the Burnt Ends Hospitality Group, People People Brewing Co., which is located within a 9,000 sqft ground-floor corner unit at Weave, will serve beer that is brewed onsite, fresh from tank to tap. 

When we visited the concept in mid-May, a little over a month after it opened, the onsite brewery had yet to begin brewing beers (owing to some finishing touches), but there was still plenty of beer to go around. 

For a start, there are six core draft beers: PPBC lager, Poolside Pils, XPA, passion fruit & yuzu sour, oatmeal stout, and the California IPA. 

Prices start at S$12 for a half pint (300ml) of Poolside Pils, a light and refreshing beer at 3.6% ABV with citrusy notes, and go up to S$18 for a full 500ml pint for the passionfruit & yuzu sour and the California IPA. 

These beers are part of People People’s core collection, a selection built around crowd-friendly, drinkable staples. 

There will also be seasonal releases, smaller-batch brews, and limited-edition Founder’s Reserve beers, which will only be made available to People People’s founding members. 

Once the brewery is up and running, beers will be served directly from five 1,500l tanks into custom-designed taps at the bar. 

While the beers weren’t fresh from beer to tap at the time of our visit, we thoroughly enjoyed the light and crisp PPBC lager (from S$13), which was light and crisp at 4.9% ABV, with subtle sweet, floral notes, and the XPA, or the extra pale ale (from S$13), a bright and tropical beer at 4.5% ABV.

To pair with the beers, there’s an equally well-thought-through menu that’s anchored in the Burnt Ends approach of shareable dishes built around live wood-fired cooking. 

Just as the beer tanks are highly visible, so is the concept’s kitchen, which has a massive, unobstructed counter so diners can peer right into the cooking action. 

There are two main powerhouses — a Classico oven and a Camino open-fire hearth with a central rotisserie — that churn out many of People People’s signature dishes. 

The menu here mainly comprises starters, pizzas, burgers and sandwiches, and rotisserie items, all of which have been designed to complement the beers. 

For example, the zesty Poolside Pils would go well with the salt and pepper squid (S$16), which comes with a touch of citrus, too.

If I’m being honest, the food menu at People People isn’t anything to shout about, but I appreciate that beyond the usual burgers and pizzas you get at beer places, there are solid rotisserie items and hefty beef dishes, in line with what I would’ve expected of a Burnt Ends concept. 

For example the Blackmores’ giant burger (S$58) is a stunning behemoth, with a 100% wagyu beef patty, short rib, onion rings, BBQ sauce, and cheddar cheese stacked between two buttery potato buns. 

The tall stacked burger is a sight to behold, with every element so decadent on its own, but not overly cloying when eaten together.

For something lighter, the signature rotisserie chicken (from S$16), which comes with fries or rice, and a choice of lemon thyme, peri peri, jerk or soya flavours, is a must-order. 

Whichever flavour you go with, the chicken is tender and moist, and while its slightly saltier profile may not sit well with all, it went perfectly with almost all of our beers. 

If you’re looking for an easy item for the table, the pulled pork sanger (S$30), a 12-inch handmade sourdough pizza, is hearty and flavourful, with a light heat that’ll definitely whet your appetite for more beers.

People People expects to begin brewing onsite by June, but in the meantime, there’s still plenty to do onsite, with brewery tours and guided tastings already taking place on Thursdays, led by its head brewer Nick Calder-Scholes.

Even if you can’t make it down on Thursday, there’s something happening every week, such as Trivia Night on Mondays, and live music on Fridays, so there’s always a reason to head down to the bar — even if it’s all the way in Sentosa. 

We know we’ll be down when the brewing finally begins, to have that ultra-fresh pint of beer! 

This was a hosted tasting. 

For more interesting spots around Sentosa to dine at, check out our Weave food guide, which includes interesting spots such as the cave-inspired Drim Gold.