A trend-setting, innovative venue has arrived in Bengaluru: Brau means Brew in Germany, and Galie means Gallery—to be precise, it’s an Art of Brewing.  Brau Galie Microbrewery is set to revolutionize the city’s F&B scene with the concept of LIVE is LIVE—meaning live brewing, live cocktail bar, live kitchen, and live music, all in one atmosphere.

Combining time-honored brewing techniques with futuristic technology, it’s not just another craft brewing place—it delivers an immersive experience where beer, gastronomy, and music all blend together to create a great dining experience for all genres. Located in the heart of Bengaluru, Koramangala, it spans multiple levels, offering the perfect ambiance to celebrate private parties and corporate gatherings with full privacy and dedicated musicians.

The venue offers an experience unlike any other, featuring a retractable rooftop that opens up to the city’s sky. Every corner of this space is designed to captivate the senses—from its stunning three-story hand-painted mural that’s truly Instagrammable to the warm, earthy interiors that nod to both tradition and innovation. At its core, Brau Galie is redefining craft beer in India, led by a distinguished Finest German Brewhouse.

Blr Brewing Co. Launches New Cocktail Bar In Bengaluru ‘Hamilton’

The German Brewmaster uses state-of-the-art copper and glass brewing systems to craft six signature brews—three German-style originals (Bavarian Hefe, Munich, and Dunkel Lager) and three global styles created by Indian brewmasters, including the exclusive Raspberry Sour—a seasonal favorite. This perfect blend of authentic German expertise and modern technology ensures that every pour is nothing short of exceptional.

But Brau Galie is not just about the beer. Its globally inspired culinary offerings elevate the entire experience. From tapas-style small plates ideal for two persons to full-course dishes, the menu is curated to complement the microbrewery’s selection of brews.

Whether it’s a casual evening with friends or a grand celebration, the diverse food offerings cater to both the à la carte menu and Celebration Menu, with exclusive packages to make the place perfect for any occasion.

Designed with inclusivity in mind, Brau Galie provides an environment that welcomes all guests. There’s no dress code, no loud music, and a kid-friendly policy, ensuring that the space remains a place for meaningful conversations and connections. Whether it’s your first craft beer experience or you’re a seasoned enthusiast, Brau Galie offers an atmosphere that encourages exploration and enjoyment.

Brau Galie is more than just a microbrewery; it’s a new destination for those looking to experience the perfect fusion of craft beer, cuisine, culture, and community. As Bengaluru’s F&B scene continues to evolve, Brau Galie stands out as a must-visit venue, destined to become a cornerstone in the city’s vibrant dining and drinking culture.

The post Brau Galie Microbrewery Redefines Craft in Bengaluru first appeared on Brewer World-Everything about beer is here.

The post Brau Galie Microbrewery Redefines Craft in Bengaluru appeared first on Brewer World-Everything about beer is here.

India’s Latest Premium Beer: Amstel Grande

ICB’s offerings are steeped in deep research into the culinary diversity, cultural legacy and richness of India. The microbrewery has set up a dedicated research and development (R&D) center in Belgium for driving beer innovations, while its beers are crafted by master brewer Antonio Rodriguez-Giralt, a celebrated name in the global brewing circles. One of its signature brews will be a range of premium non-alcoholic beers named Ramanujan, a homage to India’s legendary Math genius. 

“ICB-Indian Craft Brewery is a groundbreaking endeavor to reinvent the craft beer experience in India by connecting with our country’s roots and our rich cultural and culinary heritage. With our dedicated craftsmanship and a team of seasoned brewmasters, including a master brewer from Costa Rica, and culinary experts, including a former master chef at ITC Hotels’s flagship restaurant, we’ve perfected the art of creating unique flavors and experiences that are global and yet deeply rooted in India’s rich history and are truly a class apart from what any other microbrewery in India offers,” says Gopi Chand Cherukuri, cofounder of ICB-Indian Craft Brewery.

The brewery’s grandeur lies in its thoughtfully designed experiential spaces, known as zones, which invite patrons to explore COAST—Culture, Opinion, Art, Sustainability, and Taste. Each zone offers a uniquely curated brewery experience that celebrates ICB’s Indic roots while evoking a deep sense of both longing and belonging. While the first zone opens today, the second zone is set to launch in January 2025. 

The brewery’s launch sets a new benchmark in Bengaluru’s iconic beer and dining culture as ICB will also serve as a unique cultural hotspot to imbibe and savour rare Indian culinary experiences. Starting next month, ICB will also host thoughtfully curated pop-up experiences led by renowned chefs, including erstwhile Maharajas from around the country, and featuring their royal heirloom recipes. 

An Experience Inspired by India’s Cultural Heritage

ICB-Indian Craft Brewery seeks to blend India’s rich cultural history with modern innovation in order to reimagine the Indian craft beer landscape. The craft beers at ICB have been inspired by the desire to reconnect with India’s historical ties to beer brewing, a legacy that dates back to 1500 BC. Excavations and Vedic texts reveal that beer played a significant role in the subcontinent’s culinary traditions, but this heritage has often been overshadowed by more contemporary narratives.

At the heart of the ICB experience is the Vari—the water bearer—an emblem inspired by the Indus Valley Civilization. The Vari symbol is more than just the brand emblem, it is a unifying theme across ICB’s offerings, on beer glasses, crockery, and on the walls, emphasizing mindfulness and our traditional reverence for water and precious resources. 

Shad Skye: Northeast Flavors at Cosmo, Hyatt Centric

The stunning interiors featuring high arches and dotted with larger-than-life replica artifacts from ancient India, including the famous Dancing Girl sculpture from IVC, complement the beer and culinary experience to create a truly unique experience that is unlike any other microbrewery in India. 

Focus on Innovation at Indian Craft Brewery

All nine beers available on tap at ICB-Indian Craft Brewery embody innovation and meticulous craftsmanship, led by master brewer Antonio. With a research center in Belgium, ICB combines institutional R&D with the expertise of its master brewer Antonio, and head brewer Mahesh. 

ICB has also painstakingly sourced natural or wild (non-farmed) ingredients for its beers. For example, the honey for Nandi Nectar, ICB’s premier innovation beer, has been sustainably sourced from the forests of Chennai. The brewery has also sourced wild honey from other regions around India.

Ramanujan, ICB’s signature non-alcoholic beer, is a bold step towards reimagining the non-alcoholic craft beer experience in India. Named after the greatest mathematician to have ever lived, Ramanujan offers the full complexity and depth of craft beer experience for everyone – from beer lovers or connoisseurs who want to enjoy drinking without losing sobriety, to teetotalers.

The focus on innovation shines through in the food menu. While the names of some dishes may look familiar, each dish is crafted with rare indigenous ingredients and special spices to delight the taste buds. The entire food menu is a result of deep research into culinary tastes and cultures of various regions of India and perfectly complements the beers and other drinks available at ICB. 

Sustainability at Innovation at Indian Craft Brewery

ICB is also committed to sustainability and has partnered with Saving Grains, a Bangalore-based sustainability-focused organisation. The spent grains post the brewing process will be used as raw ingredients for crafting nutritious snacks like granola and crackers.

About ICB-Indian Craft Brewery

Located in the vibrant business district of Manyata Business Park in Bangalore and spread over two acres of land, ICB-Indian Craft Brewery is a new 1,500-seater microbrewery that is dedicated to innovating the craft beer and culinary scene with a strong focus on innovation and craftsmanship. Drawing deeply upon India’s ancient brewing traditions and indigenous culinary cultures, and with the goal of fostering a vibrant community that celebrates India’s unique cultural heritage, ICB will offer unique experiences for beer enthusiasts and social connoisseurs alike.

The post ICB Indian Craft Brewery: Bold Heritage Brews in Bengaluru first appeared on Brewer World-Everything about beer is here.

The post ICB Indian Craft Brewery: Bold Heritage Brews in Bengaluru appeared first on Brewer World-Everything about beer is here.

Top Beers of 2024

The new Taproom is in the vibrant Santa Cruz area. It offers a rich lineup of craft beers made with premium ingredients. These beers embody bold, exciting flavors. With 16 taps, the Taproom serves limited-release small-batch brews, seasonal favorites, and flagship varieties. Guests can enjoy an ultimate craft beer experience in a lively, community-centered atmosphere.

Ankur Jain, Founder and CEO of Bira 91, shared his excitement, “We are thrilled to bring the BIRA 91 Taproom experience to Mumbai, a city known for its energy, diversity, and love for innovation. Our Taprooms are designed to not only showcase our unique brews but also create a space where people can connect over their shared love for craft beer. Mumbai is the perfect location for our continued expansion, and we’re excited to introduce our 8th outpost to this amazing city.”

Rahul Singh, Senior Vice President, of Pubs Vertical at Bira 91, added, “At our Taprooms, we believe that exceptional beer deserves exceptional food. Our new Taproom in Mumbai will not only feature the widest range of beers on tap, but also a thoughtfully curated menu by Celebrity Chef Vicky Ratnani, a proud Mumbaiker, designed to perfectly complement each brew. By blending bold flavors with local culinary influences, we aim to create a dining and drinking experience that truly resonates with the diverse tastes of “The City of Dreams”. 

Conveniently located at the T1 Domestic Terminal’s forecourt, the Taproom offers a tranquil retreat amidst lush greenery. The Taproom is open to everyone, not just travelers. It offers a serene escape from the city’s hustle. Guests can enjoy ample parking and easy access for a refreshing experience. The Taproom will also host events, live music, and exclusive beer tastings. These activities aim to connect with the local community.

The Mumbai Bira 91 Taproom is part of Bira 91’s mission to cultivate craft beer culture in India, now with Taprooms in six cities – Ludhiana, Mohali, Delhi, Gurgaon, Bengaluru, and Mumbai. Each Taproom is an immersive space fostering creativity, innovation, and a shared love for beer.

Fact Sheet:

Drinks & Food: Starting from INR 249 + Taxes
Timings: 11 am to 12.30 am
Seating Capacity: 110
Contact Number: 8454989107
Address: Forecourt, opp. T1 Arrival, Mumbai Domestic Airport, Santa Cruz East, Mumbai 400099

Salud: Spirit of Life

ABOUT BIRA 91 Taprooms

The Bira 91 Taproom is an experiential brewing destination by Bira 91, India’s renowned craft beer brand, celebrated for its inventive and flavorful beers. Each Taproom offers beer enthusiasts an opportunity to explore diverse brews in a dynamic, interactive setting. Reflecting the brand’s spirit of innovation, flavor, and craftsmanship, the Taprooms provide an engaging platform to experience Bira 91 first-hand.

The post BIRA 91 Taproom Now Open in Mumbai at Santa Cruz Airport first appeared on Brewer World-Everything about beer is here.

The post BIRA 91 Taproom Now Open in Mumbai at Santa Cruz Airport appeared first on Brewer World-Everything about beer is here.

Register for SIEMEMS’ free webinar in association with Brewer World taking place on 23rd October 2024

The F*** F*** Fest Lager i.e. the Marzen Lager has an ABV of 4.5% and has a very crisp and balanced taste. It’ll leave a nutty aftertaste with will leave you craving for more. Their German Style Wheat Beer, the Hefeweizen has an ABV of 4.7% and has a very unique taste. You can taste bananas in your drink with a very fresh aroma. As said by Bira 91, it is a straight-up Bavarian daydream in a glass. Enjoy your favorite beer and a brand-new menu at BIRA 91 Taproom while live music plays in the background throughout October 2024.

Rahul Singh, Senior Vice President, Pubs Vertical at BIRA 91, commented, “The Free Flow Festival is our most ambitious celebration to date, blending the rich traditions of Oktoberfest with the festive joy of Dussehra. We’re excited to bring beer enthusiasts together for this unique experience, combining exclusive brews, vibrant entertainment, and an unparalleled festive atmosphere.”

With engaging activities and vibrant entertainment, the Free Flow Festival promises to deliver a cross-cultural fusion. Whether you’re a craft beer aficionado or simply looking to revel in the festive spirit, this is the place to be. Keep an eye out for the launch and make sure to visit your nearest BIRA 91 Taproom in Delhi-NCR, Bengaluru & Punjab to join in the celebrations!

Read our exclusive interview with Maka Di’s CEO, Mr. Ishan

About Bira 91 Taproom

The post Free Flow Fest at BIRA 91 Taproom: India’s Biggest Beer Bash first appeared on Brewer World-Everything about beer is here.

The post Free Flow Fest at BIRA 91 Taproom: India’s Biggest Beer Bash appeared first on Brewer World-Everything about beer is here.

About Optimistic Capital

Optimistic Capital is an alternative investment fund that uses an owner-operator approach. It invests capital while actively participating in the management and growth of its portfolio companies. The firm is committed to long-term value creation, focusing on building sustainable, market-leading brands.

The post Optimistic Capital Launches India’s First Microbreweries-Focused 200 Crore Fund first appeared on Brewer World-Everything about beer is here.

The post Optimistic Capital Launches India’s First Microbreweries-Focused 200 Crore Fund appeared first on Brewer World-Everything about beer is here.

A Game-Changing Move for Bengaluru Microbreweries

Previously, stringent regulations mandated a minimum space of 10,000 square feet for microbreweries, limiting the number of establishments that could enter the market. However, with the new relaxed rules, entrepreneurs can now open a microbrewery with just 5,000 square feet, effectively halving the space requirement. This change opens up numerous opportunities for smaller ventures and encourages innovation in the space.

The move is expected to reinvigorate Bengaluru’s craft beer industry, which has faced challenges in recent years, especially during the pandemic. The reduction in space requirements will allow more players to enter the market, from startups to established names, offering a wider variety of brews for the city’s beer enthusiasts.

Varchas Shankar: From IT Expert to Whiskey Artisan

Why Bengaluru is the Perfect Hub for Craft Beer

Bengaluru has earned its reputation as the country’s craft beer hub. The city already boasts over 65 microbreweries, more than any other Indian city. From bustling neighborhoods like Indiranagar to upscale areas like Koramangala, the demand for freshly brewed craft beer has steadily risen

With its unique pub culture, Bengaluru provides the ideal setting for microbreweries to thrive. The relaxed licensing requirements will likely lead to a sharp rise in smaller microbreweries, which means that beer lovers in the city can look forward to a more diverse range of craft beer options​

What This Means for Local Entrepreneurs

For aspiring brewers and entrepreneurs, the relaxation of microbrewery space requirements couldn’t have come at a better time. As the craft beer scene grows, so does the demand for niche brews that cater to local palates. This regulatory change opens the door for innovation in brewing styles, flavors, and techniques, giving smaller establishments a chance to shine in a competitive market

Moreover, with Karnataka also considering amendments to excise laws that might allow growler sales and doorstep delivery of beer, there’s potential for even greater flexibility in how these new microbreweries operate​

How Bangalore Welcomed a New Maize and Malt Brewery in Whitefield

The Future of Craft Beer in Bengaluru

With new microbreweries set to open their doors, Bengaluru’s craft beer culture is on the verge of an exciting transformation. As these establishments sprout across the city, beer enthusiasts can expect fresher, locally sourced brews, along with unique brewing techniques that celebrate Bengaluru’s cosmopolitan spirit.

Bengaluru microbreweries have always been at the forefront of India’s beer revolution, and with these recent changes, the city is poised to solidify its place as the ultimate craft beer destination.

To sum up

Karnataka’s decision to relax microbrewery space regulations marks a pivotal moment for Bengaluru’s craft beer industry. This change is set to create a thriving ecosystem for local brewers, bringing more innovative and flavorful beers to the people of Bengaluru. For beer lovers, it’s time to raise a glass and toast to a future filled with more breweries, more choices, and more reasons to love craft beer.

The post Bengaluru Microbreweries Set to Boom as Karnataka Relaxes Minimum Area Requirements first appeared on Brewer World-Everything about beer is here.

The post Bengaluru Microbreweries Set to Boom as Karnataka Relaxes Minimum Area Requirements appeared first on Brewer World-Everything about beer is here.

Lucky for you, we had some time on our hands to round up some of the popular breweries in Bangalore to get drunk and grab a Bavarian-style pretzel along with a schnitzel. So put on your lederhosen and grab your stein, here are 11 breweries to experience Oktoberfest in Bangalore.

Toit

Toit, one of the city’s favorite watering holes – loved by beer-guzzlers and frequented by all, has a hefty beer line-up for this year’s Oktoberfest. Along with the usual Märzen, the brewpub in Bangalore features a Munich Dunkel, Doppelbock, Schwarzbier and a Pilsner. If you haven’t tried any of these styles before, now is the time to savor them. It goes without saying that all of these beers will feature an Oktoberfest food menu which features Chicken Schnitzel, Sausage Schwarzen Platter and plenty more to soak up all those festbiers!

Windmills

The brewing artists at Windmills brewpub in Bangalore have carefully curated a line-up that teleports you to the Bavarian tents. Although slightly higher in strength, the Märzen at Windmills is toasty and bready-rich with a clean and smooth finish. To top it up, Märzen will be accompanied by a Pilsner, Hefeweizen and an intriguing Smoked Weizen.

Geist Brewing Co.

On the occasion of Oktoberfest, Geist, South India’s first distribution craft brewery has brewed something special this year. A new limited release Festbier joins their familiar German beer line-up which includes Uncle Dunkel (Bavarian-style Dark Wheat), Rauch-A-Fella (Franconia-style Smoked Wheat), German Lager (Märzen) and Weiss Guy (Weissbier). Geist’s Festbier was tapped at the recently concluded Oktoberfest in Bhartiya City, Bengaluru! To take it a notch above, the brewery has now announced ‘Geistoberfest’ across all their outlets to unpack a whole lot of fun, featuring some of the finest handcrafted brews. To go alongside their German brews, Geist has also curated a food menu along with pairing suggestions.

The Pump House

Get ‘Tastefully Wasted’ at The Pump House with their Oktoberfest Fare. South Bangalore’s most popular microbrewery, The Pump House is all set to ring in this year’s Oktoberfest tradition in flair by pouring two limited edition lagers, Märzen and Rauchbier. The Märzen here is unlike anything. It has been lagered for a good five months to emphasize more on malty-rich characteristics by keeping it clean as a lager.

Red Rhino Craft Brewery

From traditional beers which trace back their roots to Bavaria, to the live bands and German fare, Red Rhino’s Oktoberfest will make you appreciate the German roots! This year, the German beer list at Red Rhino features four styles. A Märzen, Kölsch, Schwarzbier and a Hefeweizen. To make it even better and keep it authentic, the rooftop microbrewery has curated a special food menu which features some of the finest culinary delights of Germany.

Arbor Brewing Company

Touted as India’s first American Craft Brewery, Arbor, is a craft beer pioneer in spreading true beer culture across India one pint at a time. For this year’s Oktoberfest, Arbor has brewed a Märzen and unlike the traditional German lager, this one’s a little twisted by packing in more hop punch. Check it out!

Aurum Brew Works

Aurum Brew Works, Sarjapur, Bangalore, is bringing in the flavor of Bavaria with three new beers in their line-up brewed exclusively for Oktoberfest. Märzen, a clean, malty German lager with rich, toasty and bready flavors. Rauchbier and Hefeweizen join the line-up to make it even more worthwhile. Not just this, an Aurum’s Oktoberfest entertainment carnival is also being organized at the brewery throughout the festival. The entire place will be buzzing with live performances, contests, relays and a lot more.

Seven Rivers Brewing Co.

The word “local” creates a powerful impression. There’s always a certain pride we bear when we support brands and businesses that are crafted with nativity at the core. And that’s probably why it’s such a marvelous time for craft beer lovers in Bangalore right now as Seven Rivers Brewing Co. is all set to launch Festbier, a German lager as an ode to the Oktoberfest. Sit tight and follow @sevenriversbrewing for further updates on Oktoberfest.

The Bier Library

The Bier Library has geared up to relive the beer-drenched history of the world’s largest folk festival by brewing up an authentic German lager. Unlike the majority of the microbreweries, The Bier Library has brewed an Oktoberfest Lager which is paler, lighter and much easier to drink than its German brethren Märzen. As always, it is accompanied by Some of the German delicacies such as Schnitzels, Knackwurst, Bratwurst, Frankfurter Kranz etc.

Biergarten Brewery

Famously known for its airy, al-fresco setup that offers the perfect view to match with Bangalore’s welcoming weather, Biergarten has had a significant role to play in upping Bangalore’s status as the Craft Beer Capital of India. And, to bring in the spirit of Oktoberfest, Biergarten has tapped Märzen across its outlets in Bangalore. What are you waiting for? Sit back, grab a cold stein and let your fest commence!

HopsHaus

Often described as a ‘botanical beer garden’ – HopsHaus is a picturesque venue for hosting Oktoberfest. It’s an inebriant oasis for beer lovers thirsting for an authentic ‘beer garden’ experience. For this year’s fest, HopsHaus has tapped Rauchbier, a smoked German lager which is smoky, bready and toasty and just about right to get you into the Oktoberfest spirit.

Curious to know more about the history of Oktoberfest? Check out our article here. Prost!

The post 11 Must-Try Breweries In Bangalore That Are Celebrating The Spirit Of Oktoberfest first appeared on Brewer World-Everything about beer is here.

The post 11 Must-Try Breweries In Bangalore That Are Celebrating The Spirit Of Oktoberfest appeared first on Brewer World-Everything about beer is here.

For the first time since its founding in 2019 and the pandemic restrictions cancelling most in person events, CBMAS was able to present a live in person marketing panel discussion “Marketing 3.0: Newest Trends and Tactics” and announce some of the awards in person at the Craft Brewers Conference.  

“After having to do virtual awards ceremonies for 2020 and 2021 because of the pandemic, it was really exciting for the CBMAS to take the stage to present the awards in the most popular categories,” said CBMAS Co-Founder Jackie DiBella-Curry. “It was a wonderful experience to meet so many of our winners in person at the ceremony, everyone was so excited!” A wide range of entries were received from every region of the world. All winning entries can be viewed on the CBMAs websites’ 2022 Winners Gallery.

“We were so impressed by the sheer creativity, innovation, and calibre of marketing displayed in entries from around the world in every category,” said CBMAs Co-Founder Jim McCune, “More than 500 Judges from around the world had their work cut out for them this year. Critiquing nearly 40 Categories for each of 5 Global Regions. The Judges had it tough, they really had to split hairs!”

Most notable for the 2022 awards season is the expansion of judges panel from around 300 last year to 500 industry professional judges this year in over 24 countries. The CBMAS’ presenting sponsor for the third year in a row is Hillebrand-GORI. Other major sponsors include Arryved, Inx and the EGC Group. 

The CBMAs is the first awards program of its kind. It is a worldwide competition that focuses specifically on excellence in the artistic and creative marketing and packaging efforts of breweries, designers and agencies craft beer that play an increasingly critical role in differentiating brands in the retail marketplace.

For its third year, the CBMAs accepted entries from around the globe from five regions. A total of 250 awards were presented to winning brewers, designers, and marketing agencies from throughout the world. This year there are 89 Platinum Crushie winners, 135 Gold Crushie winners and 26 Global Crushie winners.

Early-Bird entries for the 2023 CBMAS awards season and judge recruitment will start being accepted in September. 

The Craft Beer Marketing Awards was established in 2019 to give recognition to the best of the best in the marketing realm of the brewing industry. With categories that range from the “Best Can Design” to “Taproom” and “Best Website Design” to “Best Original Videos,” there’s an opportunity to showcase the best work in every area of marketing in the brewing industry.

The post “Crushie” Winners Announced! first appeared on Brewer World-Everything about beer is here.

The post “Crushie” Winners Announced! appeared first on Brewer World-Everything about beer is here.

With a heavy yet smooth body and an intense amber – brown colour, this ale showcases rich caramel and malt flavours too. To understand the beer better, Brewerworld had a conversation with Kosina Florian, Brew Master at Ironhill India. Below are the excerpts…

What are the ingredients in the tropical Coco Brown Ale?

We have used a variety of malts and hops in the ale, to ensure that the beer has the right aroma, flavour, colour, as well as mouthfeel.

What was the idea behind this beer?

At Ironhill, we felt that with the onset of summer, it would be great to have a beer that reminds people of India’s coasts and beaches. The tropical aroma and the flavours of coconut and mango, only adds to that appeal. Consider Goa, Gokarna or even Maldives in a glass.

How many kilos of coconut and mango were used to brew this batch?

There are no mangoes or coconuts added, to be precise. The aroma and flavour comes from the hops that we have used.

How many litres of Coco Brown Ale has been brewed?

We have brewed a 1000 litre batch as of now. Since we specifically brewed it for Anniversary, we intend to keep it a limited edition brew.

What or who was the inspiration behind this brew?

The inspiration was to push boundaries of what we can brew at Ironhill. It’s amazing that we can use hops to impart the aromas and flavours of coconut and mango. With the creativity and imagination of our brewers, we are never short of inspiration!

What are the impressions left after drinking this beer?

This beer has strong aromas of coconut with hints of mango. It has a medium to heavy body too. So you are quite likely to feel content and refreshed after having this ale. I’m sure anyone will feel like they are at a beach soaking up in the sun. 

So, what are you waiting for? Get going to Ironhill and get transported to the tropical heaven with this refreshing Coco Brown Ale, now on tap at Ironhill Bengaluru.

The post Ironhill Celebrates Its Anniversary With Coco Brown Ale first appeared on Brewer World-Everything about beer is here.

The post Ironhill Celebrates Its Anniversary With Coco Brown Ale appeared first on Brewer World-Everything about beer is here.

The Used grain

Beer is made by soaking grains (often barley, but also oats, wheat, and rye) to make them germinate, then gently cooking them. Glucose, proteins, and nutrients in the malted grain are extracted in the brewer’s mash tun (soaked in hot water) as part of the process for making the wort for beer, before it is boiled.  In the end, the brewery will have spent (used) grain.

It is estimated that spent grain can make up 85 percent of a brewery’s by-products. Innovative methods are being developed by craft breweries across the country to prevent wasted grains.

While spent grain is mostly used for agricultural purposes, such as compost or animal feed, there are lots of new revolutionary uses, such as powering a brewery, upcycling it to use it in food, cutlery and more. Utilising spent grains in innovative ways underscores the craft beer community’s commitment to creating a sustainable product that lives in our sensory memories instead of our landfills.

One such innovator, Saving Grains, is located in Bangalore. Savings Grains is a sustainable product brand that is rescuing these grains to make a “Good Flour”.

​

Elizabeth Yorke, the founder of Saving Grains has created a model that derives value from waste by capturing food waste streams in cities – built for communities, through a human centred approach.

Not only is this Good Flour a healthy replacement flour with its high fibre and protein, but it is also delicious, versatile and great to cook with. And it is also built on practices of circularity and sustainability, ensuring closed loop urban food systems. To understand the capability of Circular Economy in the Brewing and Beer industry, Brewer World spoke to Elizabeth Yorke. Below are the excerpts… 

How can spent grains be put to good use?

An average microbrewery uses 200 kg of grain to brew 1,000 litres of beer. This grain is lightly milled and then mixed with hot water in the “mashing” stage. The liquid is then separated from the grain and then moves on to become delicious beer.  The grain which is “spent” of most of the sugars and starch that have dissolved into the water (thus spent grain), is the remaining by-product, which is sometimes directed towards cattle feed, other times discarded.

Interestingly it can also be used as people food! And that’s what we’re doing at Saving Grains.

We work with Geist brewing, from where we source the grain just after the mashing stage.  The grain is then dried and milled to make some  “Good Flour”.

But does it really taste good and what’s the nutritional value?

While the usual nomenclature is “spent” grain, in reality the grain is considered a rich source of fibre, protein, and phenolic compounds. Research studies and investigation into products that are being made from this grain across the world show that although the grain is “spent” of a lot of its starch and sugars, it still has good protein and fibre content and is potentially a great food for humans and pets and has great value as a material that can stay in use!

The spent grain we’ve sourced and tested here in Bangalore, has about 22% protein and 46% dietary fibre. It also has less than 0.1% gluten. This makes it favourable for senior citizens, diabetics and those with digestive issues.

And what I love best about the grain is its flavour. Adding it to bread, chapati, cookies – surprises the eater with great malty and earthy flavours – thanks to the malted barley base and the mashing process.

What plans do you have for the future use of spent grains at Saving Grains?

At Saving Grains, we’re currently processing small batch spent grain flour – we call it “Good Flour” because it’s delicious and has all that nutrition. The idea is to build a collaborative model to upcycle spent grain. This means everyone who participates in the process of saving these grains is involved.

We work with a really great brewery – Geist. They are a zero liquid discharge brewery in Bangalore and have a great vision regarding sustainability. They also work with the spent grain flour and have it on their menu in various forms!

Also, with a community centre called Kutumba where we’ve started using this flour to make chapati – our daily bread! This centre is focused on women empowerment and community development.

And with home bakers, and professional bakers to develop recipes and  make some good bread and good treats like brownies! The grain/flour is also being used to make non-edible materials.  Isn’t that interesting?

How can people use spent grains at home?

Our “Good Flour” is a great replacement flour. You can replace one-third of the bread/chapati flour with it. It also can (sometimes) fully replace the flour in brownies/cakes/cookies/pancakes. It can also be used to make dosa! The flour can also be used as a crumb coating for cutlets etc. We’re currently building a recipe database for this versatile flour!

How did the idea of Saving Grains originate?

I’m a chef by training and love working with bread. On an internship in the Bay Area with bread historian William Rubel, I came across an interesting piece of history.  Bakers and brewers worked in close proximity, and  shared common ingredients – Grain, Yeast, Water. And what was more exciting was that the baker would share the stale/leftover bread with the brewer (See Toast Ale)  that would be used to brew beer and the brewer would share the leftover spent grains and spent yeast with the baker that would be used in breads.

This model was really great and back in Bangalore, as I saw, microbreweries were blossoming and sourdough baking was on the rise. I started experimenting with spent grain, while I worked with a restaurant that prided itself on innovation.

My curiosities on building better food systems took me to the Future Food Institute in Italy where I was part of a cohort of 15 researchers from around the world. Here my focus was on circularity and sustainability in the food system. We spoke to around 160 people in food to understand what sustainability meant to them and explored different models organisations and cities adopted for circular food systems. This research gave me a great foundation and inspiration to prototype the Saving Grains model.

The pandemic provoked thought on our intensive dependencies on rural-agricultural systems. There was this delicious nutritious product that was being discarded right here, in our cities: Spent Grain!

What’s your vision for Saving Grains?

Our vision for Saving Grains is to create a scalable circular model in this food economy that is accountable, transparent, collaborative and puts people at the heart of the project.

In 2019, there were approximately 200 microbreweries in India and 67 in Bangalore alone. A  typical microbrewery produces around  8,000 litres of beer every month and there are over 200  microbreweries in  India today. This results in approximately 320 tonnes of spent grain every month. The beer industry is growing very fast.

One can only imagine what that figure would look like in 2030!

But Saving Grains is not just about upcycling and creating a product alone. It’s about people and the beer community. Relationships between brewers and bakers (and their community) have been around since the beginning of time. (which came first, beer or bread!).

What is the potential of those relationships in today’s times? What would they look like in Bangalore’s pub city? How could these relationships help strengthen the beer industry, not just by looking into spent grain as an affordable and nutritious food source, but by engaging people every step of the way and creating spaces and opportunities to increase their incomes, build community, improve their livelihoods and create an atmosphere for responsible food citizenship.

The idea for this potential model comes from research into how food spaces can nurture food citizenship through the circular economy. Often when we think about the circular economy in food, keeping resources in use is a priority. But what if we put the world’s largest resource – human beings – in the centre of this economy.

We can use grain as a tool to add value to so called “waste” by working closely with natural systems and technology to empower people and communities around us for now and certainly the future.

Spent Grain Brownies made by Jeni’s Brownies

What’s been the biggest obstacle?

Few people know about the deliciousness of Spent grain! Being able to share this product I think is an exciting yet tedious process as there is so much confusing information on food to process already out there!

How will Saving Grains change the negative impact created on the environment by the beer industry?

“Food Waste” is a global issue. One-third of food produced for human consumption is lost or wasted globally. By upcycling existing resources and creating a market for by-products  like spent grain,  we aim to reduce the costs, resources and reliance that go into making newer resources for our nourishment.

In 2020, some 1.82 billion hectolitres of beer were produced globally. (Statista) So clearly spent grain isn’t going anywhere!

By saving grains in our cities we can help minimise waste, reduce food waste to landfill (thereby decreasing emissions), support local communities, inspire food innovation and help nurture and nourish our communities.

Spent Grain Bread made by Loafer & Co.

What are the products Saving Grains has been successful in producing?

At Saving Grains, we are currently making a spent grain flour that we call a “Good Flour” – because it’s delicious and has all that nutrition. As mentioned above we have also worked with some home and professional bakers to produce bread, brownies and more.

Sustainability is transforming into a competitive landscape. What do you have to say about this?

Increasingly the words sustainable, circular economy, responsible, are being used by small brands, individuals, and large organisations to communicate that they are invested in building better food systems. And that is really fantastic that people are listening and thinking about this.

But when we stop to ask the how’s and why’s we find more questions than answers. We sometimes see blind adoption of certain concepts or ideas that could do more harm than good, or in some cases just words and no grounded action. We find ourselves lost in the sea of literature and studies around the food system which are based on principles derived from Western philosophy that often overlooks the rich and varied cultural component that a country like India brings.

So, how do we understand sustainability in the Indian food system? What good practices traditionally exist? What global principles can be adopted? What are our constraints considering our context and how can we overcome them to build more resilient food futures?

We’re asking ourselves these questions and consciously trying to build a model that can nurture and nourish the community and the environment.

Kaki and Spent Grain Chapati

How do you think “circular economy” in the beer industry can be achieved?

There’s so much I don’t know about the beer industry. But what I do know is that both the by-products of spent grain and spent yeast are insanely delicious. I also know that chefs or food businesses are always in search of ingredients with great flavour.

I think circularity in any industry can be achieved by collaborations and looking at how other industries can also participate and benefit.

Geist brewing is a great example of how partnerships with other spaces can create robust circular systems. They have created various partnerships with local farmers who use leftover material from our factory, like spent grain and denatured yeast, to supplement poultry and livestock diets. Even the RO reject water from the plant is converted into agricultural grade water and supplied to farmers in the neighbouring property, where they use it to grow vegetables.

Geist works to repurpose wooden pallets  into usable furniture for the factory and are currently working with an incredible sustainable materials designer – Khushboo Gandhi who runs Go Do Good – to create usable products from spent grains.

To be able to work with Narayan Manepally and Vidya Kubher has been really wonderful. Their support as we test out the waters with new ideas is incredible. That’s the kind of support and collaboration needed to build circular models in our food system!

The post BW Exclusive: “Circular Economy In Beer Industry Can be Achieved By Collaborations” first appeared on Brewer World-Everything about beer is here.

The post BW Exclusive: “Circular Economy In Beer Industry Can be Achieved By Collaborations” appeared first on Brewer World-Everything about beer is here.