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Dave Pynt, founder of Burnt Ends, set to open brewpub in Singapore

Dave Pynt Burnt Ends

Above image: Dave Pynt (centre) together with the Burnt Ends team. Credit: Burnt Ends Singapore

Dave Pynt, chef and founder of the award-winning barbecue restaurant Burnt Ends in Singapore, is getting into the beer business with the opening of a brewpub there.

The concept, which is still unnamed, will consist of a microbrewery, taproom, and a woodfire restaurant in a central part of the island. It’s slated to open in mid-2023.

The brewery will have a capacity of 18 hectolitres and will brew popular styles like pilsners, lagers, IPAs, and sours. Pynt also hopes to do “creative, collaboration stuff” with other chefs and brewers. He’s currently looking for a head brewer to lead the project.

[Read more: Lion Brewery Co opens restaurant and brewlab on Club Street]

“We want to get the foundations of beer right and we also want to play around with stuff like barrel ageing, things that epitomise what we do [at Burnt Ends],” says Pynt, who cites avant garde distiller Empirical Spirits alongside Australian brewers Two Metre Tall and Little Creatures as inspiration.

The concept will either have its own bottling or canning line, and would potentially supply Pynt’s restaurants as well as other venues.

Burger and beer from Meatsmith, Pynt’s other venture. Credit: Meatsmith Singapore

As for food, the menu will revolve around barbecue with an open hearth concept.

“It’s going to be super casual, accessible, just fucking fun,” he says.

Pynt’s concept will join a growing list of brewpubs downtown like Lion Brewery, Little Creatures Singapore, LeVel 33, and Brewerkz. The number of local crew brewers has also ballooned to over 20 since last year. But Pynt says local drinkers are thirsty for something new.

“There’s room for another brewery to come in and push the boundaries.”

[Read more: At the new Specific Gravity Beverage Company, brewing craft beer for the Asian palate]

About the Author
Jethro Kang enjoys boozing, biking, and climbing, and he’s still figuring out how to do all three at once. When not writing for Spill, he’s pouring beers, opening wines, and hoarding bottles of cru beaujolais. You can find him at @thisrocksmysocks.