Hopping Around: Elias Wicked Ales & Spirits

Hop around Quezon City (Philippines) for that “revenge beer sesh” at Elias Wicked Ales & Spirits you deserve so dearly. From traditional styles like the Belgian Witbier and Munich Helles to more experimental creations like a sour Saison brewed with mango, pineapple, toasted coconut, and rum-soaked oak chips, Elias has got you covered.



The brewery was established in 2018 by Raoul Masangcay, a Certified Cicerone (a beer sommelier) and Beer Judge Certification Program (BJCP) Certified Beer Judge. Since then, the team has been pushing the envelope with various styles of beers and ciders. In fact, from 2019 to 2020, we teamed up with Elias and Destileria Limtuaco & Co. to make Maximus, an Imperial Stout (11%) rested for half a year in a brandy barrel from the country’s oldest distillery.

Read more: Maximus: The Formation of The First Triumvirate (DrinkMeDirty, 2020)

Raoul is currently running the brewery remotely from California and has tapped the expertise of Jason Matthew aka. The Toasted Shaman, a multi-award-winning brewing consultant from the United States to work his magic here in Manila.



During the early periods of the COVID-19 pandemic, Elias responded on two fronts. First, the Team halted its brewing operations to produce Ethyl alcohol for donation. Second, Elias participated in #AllTogetherBeer, the global brewing collaboration spearheaded by Other Half Brewery (New York) to raise awareness and relief for struggling hospitality workers. Unicef was Raoul’s choice as the beneficiary of this effort.

Read more: Elias Wicked Ales & Spirits Joins the Global Brewing Fundraiser #AllTogetherBeer (DrinkMeDirty, 2020)


As a brewpub, Elias offers a wide range of delectable food to match all the beers and ciders they have. We will skip the food in this feature because we are here for the beer, but do yourself a favor and try everything on their menu. When we visited, there were at least 11 beers on tap, the widest selection from a single brewery if we remember correctly. If you think these 11 beers are just different iterations of a hazy IPA, then you are wrong.

We briefly discuss below beers we have tried. As not to get lost in the ever-evolving landscape of beer recipes and ingredients, we benchmarked the beers using the 2021 Beer Style Guidelines of the Beer Judge Certification Program (BJCP). We are also aware that other guidelines are available, such as the 2022 Brewers Association (BA) Beer Style Guidelines. Lastly, note that the style guidelines are not specifications and that our comments on the beers are only our own personal opinions.

Now, let us begin.

Left to right: MNL Helles, Czech Please!, California Creamin’, Lost in Japan White Ale

[1] MNL Helles (5.20%)
Style: Munich Helles (4A)
Brewer’s Notes:
Double decoction using direct fire
What we think of it:
MNL Helles should be the first beer you order. It is a moderately malty beer that features grainy-doughy qualities and spicy hops. We think this is an excellent interpretation of the classic German lager style. Fun fact: “Helles” is actually pronounced as “HELL-us.

[2] Czech, Please! (5.2%)
Style: Spice, Herb, or Vegetable Beer (30A)/Czech Dark Lager (3D)
Brewer’s Notes:
An international dark lager with hints of cacao
What we think of it:
Czech, Please! greeted us with soothing scents of cacao powder and a hint of coffee. A similar profile was noted in flavor but emphasized rich malty chocolate with a touch of dark fruit. If you like chocolate and coffee, then this is for you.

[3] California Creamin’ (5.2%)
Style: Cream Ale (1C)
Brewer’s Notes:
20% corn in the recipe
What we think of it:
Do not be fooled, Cream Ales are not brewed with cream at all. Instead, these are typically clean, well-attenuated, highly carbonated, and flavorful American-style beers as per the guidelines. California Creamin’ is a moderately malty and refreshing beer: think honey (without the sweetness), crackers, and subtle floral hops. Get this if you are in the mood for something easy-drinking and not bitter.

[4] Lost in Japan White Ale (5.0%)
Style: Witbier (24A)
Brewer’s Notes:
An unfiltered and top-fermented White Ale brewed with malted wheat, malted barley, and hops
What we think of it:
Lost in Japan showcased mainly coriander and wheat bread in the aroma. The flavor profile mirrored the nose but offered soft bitterness and more complex spices. This Witbier could have more zesty citrusy qualities (e.g., orange peel) but we already think this is a crowd favorite due to its approachable profile. If you are a fan of Hoegaarden Wit Blanche or Hitachino Nest White Ale, then you are in for a treat with this beer.

Left to right: There She Gose, Proppa Pale Ale, Hop Boi, Toast to Coconut

[5] There She Gose (4.6%)
Style: Gose (23G)
Brewer’s Notes:
Traditional Leipzig Style Gose
What we think of it:
There She Gose is an effervescent and light-bodied beer characterized dominantly by sourdough and coriander with background impressions of tangy lactic acidity, vibrant citrus fruits, and a pinch of salt. This is going to be our new favorite summer beer.

[6] Proppa Pale Ale (5.5%)
Style: Best Bitter (11B)
Brewer’s Notes:
Brewed with Pale Malt and English hops
What we think of it:
Proppa Pale Ale is for drinkers that crave a moderately-bitter beer with a good balance between fruity hops (think grapes and lychee) and rich biscuity malt. This is also a proppa English alternative to the hoppy American-style beers.

[7] Hop Boi IPA (4.6%)
Style: American IPA (21A)
Brewer’s Notes:
Traditional West Coast Style IPA
What we think of it:
The notorious American IPA by Elias is back but looks hazier than its earlier iterations. Despite the haziness, Hop Boi is still closer to an American IPA than a juicy-fruity Hazy IPA. This IPA unleashed pomelo and orange citrus against a backdrop of caramel malt. Dryness (or the absence of sweetness) felt appropriate, but we believe bitterness could still be elevated a bit. Hop Boi is for the hop boys.

Recommended Reading: Brewer’s Perspective: West Coast Haze (Craft Beer & Brewing, 2020)

[8] Toast to Coconut Brown Ale (5.7%)
Style: Spice, Herb, or Vegetable Beer (30A)/American Brown Ale (19C)
Brewer’s Notes:
With hand-toasted coconut, vanilla beans, and cacao nibs
What we think of it:
Toast to Coconut melded moderate toasty bitterness with coconut, malty cacao nibs, and subtle herbal hops. Despite the dark aesthetic, this beer does not weigh heavy on the palate like an Imperial Stout for example. The coconut was integrated properly without it surfacing as something raw. All in all, Toast to Coconut is for those evenings when you feel like drinking something toasty and dark but do not have the stomach for heavier dark beers.

Two servings each of Weisse Khalifa and Sisa Sour Saison

[9] Weisse Khalifa (3.8%)
Style: Berliner Weisse (23A)
Commercial Description:
Yuzu and calamansi zest added to the whirlpool
What we think of it:
Weisse Khalifa blends lemonade with doughy-bready malt and a hint of lactic acidity to spice things up. In our opinion, this refreshing and effervescent beer captures excellently the essence of the Berliner Weisse style.

[10] Sisa Sour Saison (6.2%)
Style: Mixed-Fermentation Sour Beer (28B)/Saison (25B)
Commercial Description:
Mixed Belgian Sour – lactobacillus, Kolsch, Belgian, and Saison yeasts with coriander in the whirlpool, then double dry hopped
What we think of it:
Three things came to our minds when we tasted Sisa: mangosteen, lime, and rustic grains. Sourness was palatable although it is important to note that not all Saisons by style are sour. While coriander was not that explicit, we appreciated how this farmhouse ale turned out to be a zesty and fruity alternative without sacrificing that rustic and grainy character we associate (and love) with the classic style.

For the road: a pint of this experimental variant of Sisa

[11] Sisa (Mango Pineapple, Coconut, and Rum) (6.6%)
Style: Wild Specialty Beer(28C)/Saison (25B)
Commercial Description:
Dry Hopped Sour Saison with Mango, Pineapple, toasted coconut, and rum-infused chips
What we think of it:
This wildcard by Elias delivered on its promise. Juicy mango and pineapple harmonized to accentuate the tanginess imparted by lactobacillus. Toasted coconut melded with rum-infused chips to give that soothing perception of sweet, vanilla-accentuated rum. Acidity was tempered, making this sour beer dangerously drinkable.


We enjoyed all the beers we tried and had a difficult time choosing our favorites. We were just overwhelmed by the quantity and quality Elias had to offer. On one hand, we enjoyed the classic-style beers since these were respectable representations. On the other hand, the experimental beers were exciting yet were all well-brewed. The sour beers were not overly sour, which we think is great for people new to these styles.

We hope Team Elias could continue producing (and canning) more beers of this quality consistently and we look forward to the brewery’s next great Hazy IPA successor to Far Far Away Galaxy and Far From Home.

Kudos to Team Elias!

Raoul Masangcay, Certified BJ and head honcho of Elias Wicked Ales & Spirits

Elias Wicked Ales & Spirits
Official Website