The country witnessed new beer brand launches, existing home-grown brands making their way into international markets and becoming the centre of attention at global beer competitions, new microbreweries making their debut in the local craft beer scene as well as some very progressive policies being introduced for the first time ever. Before the book on 2020 closes, why not take a look back at the industry’s happenings over the last year?[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

JANUARY

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Beer Cafe Revenue Crosses Rs. 100 Crores

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FEBRUARY

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Bira 91 Launches Taproom In Bengaluru To Mark Their 5th Anniversary

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FEBRUARY

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CBAI Announces All India Sour Beer Month

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MARCH

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Goa Brewing Co. Shares Hand Sanitiser To Ramp Up Protection Against COVID-19

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APRIL

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Budweiser Announces ‘One Team’ Initiative

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MAY

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Karnataka Becomes The 1st State To Permit Growler Sales To Sell Off Existing Beer Stocks

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JUNE

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Karnataka Govt Allows Microbreweries To Begin Production

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JUNE

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Maharashtra Becomes The 1st Indian State To Make Growler Policy Permanent

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JUNE

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West Bengal Initiates Talk of Doorstep-Delivery of Beer with Amazon and BigBasket

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JULY

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Goa Brewing Co. Launches Wheat Ale

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JULY

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Pune Gets India’s First Tap Station, Courtesy Kimaya Brewing Co. 

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JULY

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Caldera Craft Beer Launches In Kolkata 

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JULY

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Susegado Announces Availability In Bottles

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AUGUST

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Bira 91 Bags 5 medals At The Asia Beer Championship 2020

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SEPTEMBER

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7 Rivers Brewing Community Opens At Taj, Bengaluru

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SEPTEMBER

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BeeYoung Becomes The First Homegrown Strong Craft Beer Brand To Hop Abroad

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SEPTEMBER

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Kolkata’s Scrapyard Brings Mumbai’s Kadak Flavours To The City In Bottles

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OCTOBER

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Maka di Makes Its Debut, Launches In Goa

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OCTOBER

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Geist Brewing Factory Throws Open The Doors To Its Brewery Garden

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NOVEMBER

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Effingut Launches India’s 1st Retail Craft Beer Chain, Effingut 2 Go

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NOVEMBER

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Byg Brewski Announces Novemberfest

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NOVEMBER

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AB InBev Launches First Super-Mild Beer With ABV 3.5 percent Only

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NOVEMBER

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Carlsberg Group Partners With Desolenator For Water Desalination Project

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DECEMBER

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Bira 91 Steals The Show At The European Beer Challenge 2020: Bags Double Gold, Gold, Silver & Bronze!

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DECEMBER

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Effingut Becomes India’s Only Microbrewery To Win Three Bronzes At The Asia Beer Championship 2020

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DECEMBER

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Red Rhino Craft Brewery & Kitchen Announces Exclusive Membership Programme

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The post The Year In Beer: 2020 Edition first appeared on Brewer World-Everything about beer is here.

The post The Year In Beer: 2020 Edition appeared first on Brewer World-Everything about beer is here.

“Our total investment, considering all of Maharashtra, comes to about 100 crores,” says Manu Gulati, owner of Effingut and the executive director, Maharashtra Chapter Craft Brewers Association of India (mCBAI). “All of this will turn to zero, barring about 20-30 percent. If we don’t pay the rent, which is what it is looking like, we will be evicted.  So, we are looking at a capital investment loss will be in the range of 70 to 80 crores and nothing less.

Not only that, we also stand to lose a crore in prepaid duties just by the beer sitting in the tanks as it is because it is going bad. There is currently a lakh and half litres of finished product lying in craft breweries across Maharashtra and more than 50 percent of the beer is at a risk of being drained.” continues Manu.

Nakul from Great State Aleworks, who currently has 8000 litres of finished product says: “Even if the lockdown lifts in May, what guarantee do we have that people will be willing to go out to drink our beer? And if people aren’t coming, why will restaurants order craft beer?”

We asked Pratekk Chaturvedi from Ministry of Beer about the 50 percent occupancy rule, laid out by the Ministry of Home Department. “This means that in the coming days, we will have to seat people with one person gap. That means 50 percent less revenue. So clearly everything – including rent and staffing has to be slashed by half accordingly. I’m currently sitting on about 12,000 litres of beer which comes up to close to a crore and a half in terms of revenue. If the beer gets spoiled in the next 4 to 6 weeks, I will literally be putting a crore and a half down the drain.”

Koushika, head brewer at The Grid in Kolkata, also points out the huge opportunity cost. “Because it’s summer, we have already lost out on a huge chunk of our business so we don’t know if our staff can continue holding their jobs, let alone expect a hike,” he says. “Not only that, we have also expanded our brewery and we were also supposed to go online by end of April. We had ordered everything, the equipment is all set up. So that’s another space of about 7000 square feet which is just lying there generating nothing. It’s a lot of cost we are incurring.”

Things are looking just as hazy and unclear in India’s own Craft Beer Capital, the city of Bangalore. Ajay Nagarajan from Windmills Craftworks says “We have had no revenue for 40 days now and we are easily looking at another month. We have about 7000 litres of beer lying in our fermenters, out of which we have already drained about 2000 litres. If the lockdown continues, we stand to lose close to 750 rupees per litre which adds up to about 50 lakhs in just a month and a half.” Prashant Kunal from The Bier Library says “For a place like ours, the amount we end up paying for microbrewery license fee and excise duty is close to 45 lakhs. The payment was also done in lump sum earlier, but if that can become a monthly or a quarterly cycle it would really help. Apart from that, deferring statutory payments like all the GST and TDS would also be of huge relief at the moment.”

Meanwhile, in Goa, Susegado’s founder, Aditya Challa who sells to 40 bars is struggling to save his employees’ jobs. “I’m not looking at any profit from the business until the end of this year. But if someone came to me and said he will cover our rents, salaries of all the employees and keep them fed until the end of this year, I would take that deal without a question. We have been closed for business since early March now, but my main reason in keeping the brewery open is to keep operations open to the level where I can continue to pay the 15 staff members their basic salary, because they have dependents too. That’s my only goal for this year,” he says.

In Maharashtra, Delhi and Bangalore, craft brewery owners have moved petitions requesting permission to sell beer in growlers directly to the end consumer.

“We are seeing the economy move more towards at-home or off-site consumption. That’s why, similar to what is happening in Maharashtra, we have moved two parallel applications with the Government of Delhi,” says Pratekk. “The first one requests the lowering of excise license because we are expecting a reduction in footfall; currently it takes about 25 lakhs to run a microbrewery. The second one requests them to allow giving the beers away in 2 litre or 5 litre growlers, both in Haryana and in Delhi.”

Sibi Venkataraju, co-owner of Toit, Bangalore says “Growlers can offer customers who aren’t understandably comfortable to visit restaurants and pubs the option of coming and filling up some beer to take it home. So our customers would get fresh craft beer and at the same time microbreweries can keep up some reasonable volume. We still think it will be much much lower as compared to what we were making just a few months ago, but anything we can add to the volumes will help us.”

“If we can get permission to retail our beer and sell them to our end users, it will be quick to execute because the setup is already ready and we can make enough to survive while earning revenue for the Government, who is also very much in need of the money,’” explains Manu. “The retailers want our product. It’s also already proven that people like craft beer, and that’s why it has grown 25 percent year on year and I do believe that from here on if things are normal we will grow by 100 percent year on year. The market is there. The consumer is there. The maker is there. All we need is a bridge between the two. Once that happens, we know there is future and then we can do whatever it takes to figure the rest out.”

Witness for the first time ever – the not-so-pleasant side of the Indian microbrewery business as your beloved craft beer brand owners and makers continue to struggle to keep their dreams of beer and business alive amidst the COVID-19 lockdown. Join our round of expert panelists, brewery owners and brewers as they come together on this very platform to talk about the challenges they are facing and what the way forward should be.

Series 1

Series 2

The post COVID-19 May Cost The Indian Microbrewery Business Over 200 Crores, Brings Brewery Owners To Their Knees first appeared on Brewer World-Everything about beer is here.

The post COVID-19 May Cost The Indian Microbrewery Business Over 200 Crores, Brings Brewery Owners To Their Knees appeared first on Brewer World-Everything about beer is here.

Brew Master & Co-founder, Susegado Goa

The calm, serene rush of gulping down a pint, overlooking the sunset is a gorgeous feeling, one made sweeter when the golden-brown drink comes fresh from the brewery, Susegado has encapsulated this feeling on the shores of Baga. Susegado captures, through the eyes and the palate, what Goa was meant to be, a relaxing, stress-free abode of convenience and comfort, one that was not boggled by the city lights and their tenacious sound, by the paperwork and the jarring music, but the experience that leaves you floating in a cloud of contentment.

Located in a state where alcohol dominates the discourse, we were sure that a brewery in the drinking capital would create more than just an uproar, hence we decided to sit down with the experienced spearheads of Susegado to gain an insight into their Goan adventure.

Our production will continue to be in Goa, even when we scale up to a larger brewery. Goa is a great place to live, and it’s becoming increasingly easier to attract the right kind of talent. We are however looking into selling our beer outside Goa – starting with Singapore and the rest of SE Asia.

How did it all start?

Nikhil and I had been thinking of starting a microbrewery in Goa since 2009. When I moved back to India from Scotland, after having studied brewing and working there briefly. Nikhil’s cousin Arjun had already been living in Panaji for a few years by then, and he was quickly on board with the idea. Goa and most other states for that matter didn’t allow microbreweries at the time; none allowed microbreweries to distribute beer. The plan was put on hold, and I went on to brew in Singapore for a few years.

When Goa did eventually come around to creating the law allowing for microbreweries, they made the most flexible and business-friendly microbrewery law in the country.

The law allows for microbreweries to be a brewpub, production brewery, or both – with slightly varying rates of tax for each option. It was time for me to wrap things up in Singapore and get our original plan back on track. Nikhil’s brother Sameer had recently quit his job in Mumbai to manage their family coffee estate in North Karnataka – he was excited to be a part of the Goan craft beer revolution and joined the initial three. I moved to Goa in 2015 and we started selling beer by 2017.

Is there a story behind the brand name and logo, that you could share with us? How did you settle on the name ‘Susegado’?

Susegado is derived from the Portuguese word ‘sossegado’, which translates to ‘peaceful’ or ‘calm’ in reference to a place. In Goa, susegado has come to describe the relaxed Goan way of life – the unhurried pursuit of happiness.

The four colours in our logo are drawn from the popular colours used for houses in Goa – white was reserved for churches and government buildings during Portuguese rule. Splitting the word into the four syllables by using the colours also makes it easier for tourists to pronounce Su-se-ga-do.

You chose craft beer as your business proposition. What was the inspiration?

Soon after graduation (as a computer engineer), work took me to London for a while – this was my first experience of non-lager beers and good lager beers.

I didn’t think about beer as a business at the time, but I was blown away by the variety in America when I went there to study business management a few years later. This stint in America had me convinced that beer was my life’s calling – I was back in university for the third time, just eight months after graduating with an MBA. I haven’t thought of anything else since.

Currently, you have three beers on tap and in circulation, could you talk to us about these beers?

We have currently limited ourselves to offering just three beers on tap – this is largely due to the difficulty in getting any more space at the bars. There are only a handful of bars in India that have their own beer dispense infrastructure and offer multiple beers on tap. In general, the bonus is on the brewing company (or distributor) to provide the equipment and fit at the bar. Our beers are not filtered or pasteurized, and so we maintain a complete cold chain, including providing kegerators to all our customers – we are definitely the only beer brand to be doing this in Goa, and so it becomes very difficult to fit anything larger than a three-tap system.
Coming back to the beers: we want to offer the broadest possible range while ensuring that we have a steadily growing sales volume. Dorado (golden in Portuguese) is our hoppy pale ale, or medium-bitterness IPA, depending on how one wants to classify it – I’m not much of a stickler for classifications. We use British hops for the smooth and satisfying bitterness and American hops for the aroma; unlike most pale ales / IPAs in the market, ours has a good proportion of light crystal malts to balance the hop bitterness and enhance the mouthfeel.

Trigo (wheat in Portuguese) is a wheat beer with a tropical makeover from the Alphonso mangoes that go into the secondary fermentation. This replaces the orange peel and coriander more commonly found in beers of this style.

Seasonal – we started off with a Vanilla Porter to round out the range, but eventually decided to have a rotating seasonal beer on the third tap. Beers so far have included a Scottish 80 Shillings, a Dortmund Export Lager, and the current hoppy lager with a combination of American hops.

Most of our recipes are still evolving. We use primarily German and British malts; hops are from eastern Europe, UK and USA; dry yeast from Lallemand or Fermentis.

Any plans for expansion to other regions? Does craft beer on bottle figure in your business plan?

Our production will continue to be in Goa, even when we scale up to a larger brewery. Goa is a great place to live, and it’s becoming increasingly easier to attract the right kind of talent. We are however looking into selling our beer outside Goa – starting with Singapore and the rest of SE Asia.

We plan to launch 5-lit mini kegs for the coming tourist season (October onwards), we plan to start bottling/canning at our bigger brewery – in a couple of years.

Why not open a microbrewery? Are there plans to open the same in the following year? Or opening something similar to taproom?

We are on the lookout for suitable partners for taprooms in Goa; as a company, we choose to be focused on brewing beer and not be distracted by running a kitchen and bar.

What’s your production strategy?

We are very product focused and devote most of our effort to ensuring that we brew the best possible beers and that they are in the best possible condition when they reach the consumer. Production is largely driven by sales pull since we don’t want to fill up our cold room with beers that won’t be sold in the subsequent 30-45 days.

How do you view the setting up of numerous microbreweries in the craft beer market?

I’m thrilled with the many microbreweries starting up all over the country. However, I must add that I’m not a fan of the cookie-cutter brewpubs that have popped up all over Gurgaon and are spreading to some other cities.

What do you see as the biggest challenge to the growth of the craft beer industry in India?

The single biggest challenge to the growth of craft beer in India is the widely varying regulatory environment in different states and the resultant difficulties in distributing beer across state borders.

What advice would you give to a greenhorn beer-preneur intending to take your path so that he/she could easily overcome the hurdles which you might have found difficult to cross?

Do sufficient market research, start small, stay flexible, and remember that the bartender is your best friend.

Susegado has placed a quite familiar charm on the Goan populace and their beckoning tourists, it has brought back the pristine charm and serenity that was once associated with the coastal state, one that is often blurred in the lights and sound of modern times. The folks at Susegado ensure that they mesmerize their audience through their restaurant and their salacious brew and aim to expand, not only the varieties of their beer but also their locations and potentially partner up with taprooms in Goa.

This well-kept secret from Goa is sure to bring a whole new experience to what has often been touted as the “party capital”. A new experience in Goa is filled with tranquillity and an air of relaxation, masked in a beautiful golden brown, brought to you by Goa’s finest, Susegado.

The post Susegado Goa first appeared on Brewer World-Everything about beer is here.

The post Susegado Goa appeared first on Brewer World-Everything about beer is here.