Below I have listed a few wiser drink choices available in Bengaluru for you to pick up.

Kingfisher Witbier

In December 2019, United Breweries Limited released its first non-lager beer. The beer is made using hops from the United States, along with extracts from orange, coriander, and spices from Belgium. The UB house has made its first entry into the specialty and variety beer market with this beer. There are many beers of this type, and they all have their own distinct characteristics.

Maka di Honey Ale

You don’t have to go to Goa to gulp this sunshine state’s beer. Maka Di is available in Bengaluru. There is Honey Ale, Belgian Tripel, Bavarian Keller and Belgian Blanche to choose from. If you need a sweet drink, try Honey Ale. Wild honey from Uttarakhand’s Jim Corbett Park is used in the brew. If you don’t like sugary things, try some Belgian Blanche from the brand with notes of orange from Valencia, the centre of orange culture. Bitter beers are great with spicy food!

Bira 91, Malabar Stout

The coffee in this beer originates from the Malabar hills of India, and the beer is intended to resemble a cold-brewed coffee. This beer is lighter in flavour than traditional stouts, with an alcohol content of 4.5%. With cans emblazoned with Rudyard Kipling’s The Jungle Book, it tastes like robust, tropical coffee! Bira 91 Malabar Stout is brewed in collaboration with coffee mavens Blue Tokai, this java-laced stout goes down best with a chocolate dessert on the side.

Arbor Brewing Company

With a mission to spread true beer culture across India, Arbor is hailed as India’s first American Craft Brewery. Producing a set of beers that can only be found in their packaging cans. There are currently two canned types available – Beach Shack, and Bangalore Bliss.

Kati Patang

India’s Kati Patang beers are known for being brewed with crystal-clear, pure Himalayan spring water, making them one of the most recent craft beer brands to enter the market. Originally brewed in Bhutan’s Serbhum brewery, the name speaks to those who are unabashedly free-spirited and won’t let anything get in the way of their freedom. Snappy Wheat and Zesty Amber are the two variants of Kati Patang currently available.

Simba

One of the biggest kings of Indian craft beer today is the bearded lion man with sunglasses, bowtie, and plenty of swag wearing a suit, shades, and bowtie. Simba has become synonymous with Indian craft beer culture thanks to its impressive portfolio of beers they have. Among the variants of this brand are Wit, Stout, Light, and Strong.

Geist

Among the Beer Capital’s first and most beloved craft beer brands, Geist came out with all-new, super swanky 500 ml crowlers. For craft beer lovers on the go, Geist is available for take-out. Crowlers filled with Geist’s fresh, unpasteurized craft beer are exactly the same as those sold on tap at the Geist Brewing Factory.

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As countries all over the world seek to re-create their own versions of Bavaria’s most prized biergartens, the basic purpose of these places have not changed. Simply put, they’re open-air areas where people of legal drinking age and above can socialise and explore new beers along with a side of authentic, local cuisine. And now, Geist, one of Bengaluru’s first and most revered breweries has just thrown open the doors to their brand new Geist Brewing Factory located on Old Madras Road.

Although the brewing factory has been operational for takeaway and delivery since June, it’s only as of yesterday that the place is officially open for dine-in.

Says Geetanjali Chitnis, Head of Brand & Communications at Geist: “We had been planning to build this extension to the Geist factory — that it is the beer garden & restaurant — and things have pretty much been in the making since the last two years. The dream was always to have a Geist experience center of our own. One that people can visit for a meal, enjoy our beers straight from the source and also takeaway our beer to their own homes. We are the first craft brewery in South India to get a factory license which enables takeaway of fresh craft beer in our signature Geist Growlers from the brewery.”

Taking us through a virtual tour of the brewery garden, Geetanjali elaborates: “The entire area is open-air and it seats about 220 people. Most people who know Geist are aware that we are an extremely environment-conscious company and always try to minimise our ecological footprint. For instance, we are a zero liquid discharge (ZLD) brewery, meaning we recycle all the water that’s used in the brewing process in some way or the other and we are proud of that fact. The beer garden has also been designed keeping this sustainable ethos in mind, so you will see a lot of greenery here.”

The seating area sprawls over an area of roughly 7,500 sq.ft and is cleverly designed in such a way so as not to disturb the natural surroundings of the factory. “There were two existing very old trees on the property: one’s a Banyan tree and one is a Peepal tree,” explains Geetanjali. “The entire extension has been designed around these two trees; so for example, our bar area has been built to curve around the Banyan tree so as not to upset the natural setting and beauty. In fact, we like to call our restaurant  “a garden within a brewery” because essentially that’s what it is.”

All of Geist’s signature beers will be served fresh on tap here, so whether you’re an IPA lover looking for some Geist Kamacitra or whether you’re simply craving a Geist Weiss Guy to quench your afternoon thirst – make a stopover here to get the true Geist experience. Of course, the menu also includes but is not limited to the Uncle Dunkel, the Witty Wit and a German Lager. “What we do have planned for the future is beer-garden-specific Geist beers that will be exclusively available only here and will not be served anywhere else,” confirms Geetanjali.

The craft beer industry leans heavily, if not entirely on one main pillar: community and expanding diversity in the beer industry among those who brew it as well as those who enjoy drinking it is not a small matter. But with a uniquely tailored list of culinary offerings that has been personally curated by none other than the staff members at the brewery, Geist proves that it thinks just as much about the demographics of its immediate neighbourhood as it does about the quality of the beers it makes.

“If you think about it, there are so many people who have not necessarily grown up in Bengaluru – who have come in from different states – and enjoy eating food that brings in a sense of nostalgia. Many people within the Geist team too have come from other cities & towns, and have made this beautiful city their home. We basically wanted to make sure that there was something available for everyone here, but more importantly, that the menu reflects who we are as a team and what we consider comfort flavours. So our food menu celebrates India’s diverse culture as well as beloved local Karnataka hits.”

Are brewery tours on the cards anytime soon?

“Absolutely,” quips Geetanjali, excitedly. “They should be on in about two or three weeks. So people coming here for a meal will be welcome to take a tour of our factory – depending on whether they have pre-booked their visit and whether there are slots available. And of course, they will be allowed to take away beer from this place as well.”

Starting something as big as this bang in the middle of a global pandemic naturally comes with its own set of challenges. The team of seasoned hospitality professionals at Geist, however, saw this as an opportunity to design a series of comprehensive food safety and hygiene measures, implementing them organically and seamlessly into their operations. From strict sanitisation to rigorous grooming inspections, the brewery has taken not one, but several extra steps to ensure the well-being of its customers and colleagues. 

If you’ve missed the outdoors during the pandemic and are looking for a quiet afternoon for a safe dining & drinking experience away from the city this weekend, head out for a short drive to the Geist Brewing Factory and treat yourself to a cold beer or two and tell us what you loved about the Beer Capital of India’s hottest new biergarten!

The post Bengaluru’s Very Own Geist Opens Doors To Its Brewing Factory: Calls It A Garden Within A Brewery first appeared on Brewer World-Everything about beer is here.

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Whether you’re partial to an IPA, or prefer a Pilsner – this is the place where you can order PET bottles of brewed beers. We managed to grab a quick chat with Saurabh Patwardhan, owner at Kimaya Brewing Co., a Pune-based microbrewery owning this project, to find out more.

“In very simple words, this is parcelled, fresh draught beer, which is also known as growler,” explains Saurabh.  “The whole concept”, he further elaborates, “is about taking your favourite craft beer from the taps and filling it into bottles for you to take home and enjoy.”

What’s on their inventory list?

According to the law that Kimaya Brewing Co. has passed via the Craft Brewers Association of India – the Maharashtra Chapter, any microbrewery within Maharashtra that holds a microbrewery licence can sell their craft beer via the Craft Beer Shoppe.

“We are starting with Kimaya of course,” says Saurabh proudly. “In the next ten days, we will also have Doolally; they have a unique lager which will be coming on board very shortly. In the future, we also have Moonshine Meadery, since we are allowed to sell meads too. Other microbreweries we are in talks with are Great State Aleworks, another microbrewery in Pune and Crafters from Mumbai. I would also like to keep our taps open to serving beers that we collaborate and brew with other microbreweries.”

Each litre of craft beer at the Craft Beer Shoppe is priced between Rs. 400 to 450/-, depending on the style including the taxes which is 5 percent.

How will the craft beer be packaged and sold?

We are selling our craft beer via PET bottles which I personally believe is the safest and most affordable way of packing fresh craft beer from the tap,” explains Saurabh. “The PET bottles are high pressure-rated which makes them extremely safe while the one time use of PET takes care of sanitation. However we would soon have other options like glass and food grade stainless steel growlers for customers who want it.“

Speaking of use-and-throw, Saurabh also highlights how their plan includes a recycling of these containers. He asserts: “We will be starting PET collection centres across Pune and Mumbai via which we will incentivise all the customers who return the PET bottles.”

Any expansion plans?

Saurabh, who has full faith in the growler model, reveals that his plan currently includes setting up 10 growler stations across Pune and Mumbai very soon. “I personally also want to go into small towns like Satara, Nashik, Sangli and Kolhapur. We are just waiting for everything to normalise right now before we go all out,” he further elaborates. “This is a great concept that lets you take away your beer and have a good fun time at home. You don’t have to step into a microbrewery to enjoy craft beer. Beers have also become very affordable, so yes, I definitely want to expand. We are just waiting for everything to normalise right now before we go all out.”

Operational hours and how to shop

As per the excise law, the Craft Beer Shoppe can operate from 10 am to 10:30 pm during normal circumstances. For now, it will only operate from 10 am to 6:00 pm, in accordance to the current lockdown rules.

“As of now, we are open for takeaway and online delivery both. However, we encourage people to order online just because of the given situation,” Saurabh urges. “However, once things are normalised, we would love everyone to come and see our Craft Beer Shoppe!”

For more details, visit: airmenus.in/Menu/KBC

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“It’s better late than never!” says Prashant Kunal, CEO and founder of The Bier Library.

As per a request from Craft Brewers Association of India, Bengaluru, the government has announced that the new order is in place to mitigate the financial hardship faced by microbreweries. This permission applies only to the existing stock of beer. “The move will help generate liquidity and increase cash flow to paty salaries,” said Kunal. However, he feels the decision has come a bit too late, as they had to drain out their wheat beer as it was in storage for too long. “I hope the government allows home delivery of beer soon,” he added.

A senior official in the excise department said, “We have allowed the sale only in glass ceramic and stainless steel containers up to two litres. The permission is only for take away. They cannot brew fresh stock. The permission stands till June 30 this year. We are charging three times additional duty as compared to the regular days.”

Pravesh Pandey, director and partner of Byg Brewski Brewing Company, said they are looking at multiple options to get glass, ceramic or stainless steel containers, with screw systems. :We will ramp up the purchase of these bottles after three days,: he said, adding that only Hennur and Sarjapur outlets will be opened for now. “We will sell about six types of beer at the Sarjapur outlet and about 10 at the Hennur outlet. It takes a minimum of 14 days to produce one batch of beer, which is stored in bright beer tanks (BBT) at a chilled temperature. The shelf life of beer is around three months. These are being tested right now and most will be ready for sale from 9 am on Thursday.” Pandey added.

Rekhansh Karamchandani, founder, XOXX Brewmill, said they will be selling the craft beer with a discount of 30 to 40 percent. “We have around 6,000 litres of beer in stock. Customers can bring their own growlers,” he said. Only five people are allowed inside the pub at a time.

Director of Levitate Brewery and Kitchen, JP Nagar, Girish SV said he would be glad if the government allows an extension. “It will help us if we continue takeaway orders for the coming months,” he said.

Source:
Bangalore Times

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Co-Founder, S Brewing Company

After two-years, 9 Degree Brew Works entered India’s evergreen craft beer market as the first Gluten free beer available in a bottle. 9 Degree beers are brewed with 100% gluten-free ingredients, ensuring a totally gluten-free and safe product. Industry veteran Dileep Krishnan, has always been inclined & passionate about beer & spirits, entering the market with parent company S Brewing Company which focuses on design, supply & instillation of breweries, distilleries & microbreweries. This win made the case that now seems obvious: making gluten-free beer taste good depends on craft and not compromise. “We pride ourselves on our methods and do not intend on ever marketing a beer that cannot be presented as tasty as well as completely gluten-free” adds Dileep Krishnan.

Launched on February, in Pune Maharashtra Gluten Free Lager is already be availed at few restaurants in Pune and the cider will soon make its debut. 9 Degree Brew Works intent to focus on delivering quality & different products that in turn produce good referrals, which will in turn spread awareness. “Our main strategy is and will always be to brew an exceptionally good gluten-free beer. It is very rewarding to be recognized by our peers clearly boosted our motivation to keep pushing our limits”.

The greatest challenge in making a gluten-free beer is finding a way to substitute for the round sweetness of millet. Some brewers try to take a shortcut by using ingredients like pear juice, and the product tastes oppressively of fruit. Others use technology to reduce the gluten in their barley-based beer, but there are some concern that celiacs may still react negatively to this beer. By contrast, 9 Degree Gluten Free Lager is based on an entirely gluten-free grain bill of millet.

We came up with few gastronomies with renowned beer sommeliers for their deep love and understanding of the flavours in molecules and we saw a great opportunity to work with someone as creative as we aim to be.

A lot of breweries pair their beers with food but our edge comes from the fact that our work with gastronomies weren’t just about pairing meals and drinks. It is about merging unique flavours in new, experimental and unexpected ways in order to bring food and beer pairings to a whole other level. We went the extra mile to establish ourselves not only as a gluten-free beer but also to highlight the fact that we are just as creative as any other craft brewery out there. Our beers don’t require special glasses or serving temperature so we always try to choose the best glass according to the style that we brew.

We plan to make even more styles available in Pan India. The Gluten Free Lager is already be availed at few restaurants in Pune and the cider will soon make its debut.

About S Brewing:

S Brewing Company is a part of Jyothirmai Group which was established in the year of 2006 with hands-on experience with several breweries and distillers. SBC Team carries around 15 to 25 years expertise in Beer Industry with well-known brands like United Breweries, Carlsberg, SAB Miller, ABInbev and much more. Our team is also well versed in Process Technology & Equipment Design; We have several installations in brewery across India and Neighboring countries.

The Final outcome of our above expertise has helped SBC to branch out on SBC retail chain management with Brewery and Microbrewery. S Brewing Company is one stop solution for crafted beers until beer tastes good for our patrons.

CLASSIFICATION:

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After the successful introduction of its craft beer in Bottles & Cans in Mumbai, Pune, Goa and Bengaluru last year, White Owl finally made its way north, launching its top-selling brews – ‘Spark,’ a Belgian Wit with Summery Orange-Citrus notes and ‘Diablo,’ an Irish Red Ale, loved for its Roast Caramel finish – in Bottles in Delhi in November. White Owl will also introduce its beer in Cans in Delhi shortly. Ace, its Apple Cider Ale (also the only locally-bottled Cider Ale available in India today) and Spike, its Strong German Wheat Beer are also expected to launch in Delhi in the first half of 2019.

Bottles of Spark and Diablo are now available over 250 locations across Delhi. The list of popular bars & restaurants includes: The Beer Café and The Irish House across Delhi, Raasta in Green Park, Yes Minister in Aurobindo Marg, What A Comic Show at SDA Market and GK, and The Taste at Defence Colony. Retail Stores selling White Owl include: Ashok T Gulrajani in Jangpura, C Suri in Savitri Market and amongst many others.

Javed Murad, Founder of White Owl says: “White Owl is at an exciting stage of its journey with a series of new developments that we are thrilled to announce soon. Our launch in Delhi is
our first foray into North India and we remain committed to taking our award-winning brews to many more markets to cater to the growing demand for top quality premium beer across India.”
White Owl’s quick expansion over the last two years bears testament to India’s rapidly growing beer market where the evolution of beer has been fueled by the preponderance of microbreweries and brewpubs across the country. Premium Craft Beer is now enjoying robust growth and is considered to have brought about a revolutionary change in the drinking habits of Indian consumers.

There is no shortage of experts who predict that in the next 10 years, India will see a craft beer revolution larger than that in the United States or Europe. While there is a large variety of options available to the urban population when it comes to other premium food products, there is a lack of options in the premium craft beer space and White Owl aims to address this gap with its expanding operations. Bottles  & Cans enable White Owl to not only service the substantially larger Retail Segment but also to expand the brand’s existing presence within the Restaurant/Bar Space.

White Owl has launched Spark at an MRP of Rs. 110 and Diablo at Rs. 130, per 325ml bottle respectively.

About White Owl:

White Owl is a Mumbai-based, Award-Winning Brewery renowned for handcrafting beer using the finest of natural ingredients from around the world. Armed with an extensive craft beer portfolio featuring an eclectic selection of Old-World & New-Age styles, we advocate small-batch brewing of crisp, complex flavours & distinct aromas under the leadership of a highly-experienced & internationally-trained brewing team.

Craft Beer from White Owl is now available On Tap and in Bottles & Cans at over 1200 Restaurants, Bars & Retail Stores across Mumbai, Pune, Goa, Bengaluru & Delhi with several new geographies in the pipeline. A few of our flagship brews include: Spark, a classic Belgian Wit, characterized by summery Orange-Citrus notes; Diablo, an Irish Red Ale, known for its unique amber appearance and hints of Caramel, and Ace, a bubby Apple Cider Ale that is brewed with Himalayan Apple & Champagne yeast. Interestingly, Diablo is the only locally-bottled Red Ale, and Ace the only locally-bottled Apple Cider available today in India.

A few White Owl pouring partners include the national portfolios of The Irish House, TGIF and Azure Hospitality (Sly Granny, Foxtrot, Mamagoto) amongst others, as well as various renowned local bars, hotels and stores, including:

Mumbai: The Irish House, Social Offline, Hoppipola, British Brewing Company, Sofitel, Renaissance, Tunga Hotels, Smoke House Deli, Salt Water Café, BKC Dive, Agent Jack’s, Indigo Delicatessen, Hitchki, Chili’s, London Taxi, Butterfly High, Blanco, Vineyard Wine Merchants, Deepak Wines, Aaradhana Wines, Peekay Wines and Pankaj Wines, amongst many others.

Bengaluru: The Humming Tree, The Black Rabbit, Smoke House Deli, Taj Hotels, Hilton Hotels, Sheraton Grand, Bangalore Turf Club, Madhuloka Group, Spencer’s Supermarket, JW Marriott,
The Beer Café, Koshy’s, Tipsy Bull, Bangalore Club, Dewar’s Wine Shop, Sam’s Wines, Drops and Liquor Mart amongst many others.

Delhi: The Beer Café and The Irish House (across Delhi), Yes Minister, Café Tesu, C Suri (GK 2), Ashok T Gulrajani (Jangpura), Raasta (Green Park), Yes Minister (Aurobindo Marg) What A Comic Show (SDA Market & GK), The Taste (Defence Colony) and Ashok T Gulrajani (Jangpur) amongst many others.

Pune: The Urban Foundry, The Daily, Shisha Jazz Cafe, One Lounge, Fly High, Boteco, Krustys, Mineority by Saby, Hippie at Heart, Prems, Swig, Elephant & Co, German Bakery and Pandora amongst many others.

Goa: Black Sheep Bistro, Thalassa, Route 66, Starlight, Purple Martini, Santorini, Escobar, Novotel Hotels & Resorts, Novotel Dona Sylvia, Radisson Blu Resort & Spa, Planet Hollywood, Delfinos, Newton’s and Toms Wine, amongst many others.

White Owl was conceptualized and founded by entrepreneurs from Harvard Business School and the Wharton School of Business and is supported by a diverse, well-networked investor group out of both India & the United States.

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Think opportunity, prosperity will find its way, he believes. According to him, God’s greatest gifts are life and land; a life to dream high and the land to realise them. That is Ravi Varma, Founder and Managing Director, for you.

HYPRO ENGINEERS PV T LTD, FOR YOU.

Ravi Varma is an ardent endorser of future technologies and sustainable solutions. Owing to his vision and foresight, his company is now a global name in hygienic processing industry.

THE BEGINNING

There was nothing extraordinary about Ravi Varma’s life. He was born and raised in a middle-class home and fed with the values of hard work, honesty, and humility. His parents always reinforced in him, “Success will make its way as long as you lay the foundation with single-mindedness.” In 1992, he acquired an engineering degree with specialisation in chemical engineering. Post-graduation, he immediately started his career journey and gained immense experience in business development, operations, finance and more importantly, people management along the way.

Though he appeared to the world to be a prospering professional with a fabulous future, something else was brewing in his mind. He wanted to expand his horizons and do something for larger betterment. The writing was clear on the wall. As an employee, his success was limited to himself whereas as an entrepreneur, his circle of success would encompass others as well. The day finally arrived in 1999 when he plunged into the hygienic processing industry to start Hypro Engineers Pvt Ltd as a self- dependant organisation.

THE CHALLENGES

At 27, Ravi Varma became a first-generation entrepreneur. His ambitions were sky-high yet he stayed firmly rooted. His company started with a humble capital investment of merely $300 in one small room. The start was slow with innumerable hurdles, posing tough questions to his entrepreneurship acumen and his reason to stay in business. One of his biggest challenges was finding skilled talent force for a niche industry like hygiene processing and dealing with labour issues.

Since he had witnessed similar situations during his employment days, he learned to face and deal with the same through the experience of his seniors. No wonder, none of these conditions could deter his resolve. On the contrary, it hardened his determination.

THE PASSION

According to him, God’s greatest gifts of life and land must be made the most of. ”The onus is entirely on us to nurture our land to build an empire of growth and give our lives a meaningful purpose,” Ravi Varma says. With regard to talent, his mantra is pretty simple. “Between business and talent, business is the easier one to find. Invest in talent, give them growth and business will grow. Simply put, people are business,” he adds.

A strong endorser of future technologies and sustainable solutions, he has personally worked on applying two patents for energy recovery solutions. He was single-handedly instrumental in developing technologies resulting in import substitute systems for local companies.

HIGH-PROFILE HYPRO

Today, Hypro is a global name in hygienic processing and is recognised for its reliable and quality products and above all; a trustworthy image in India, Asia, Africa, Europe, and the USA.

Hypro supplies a wide range of customised systems and plants for Micro Breweries, Craft Breweries, Industrial Breweries, CO2 Recovery Plants, Liquid Processing Plants for Beverage storage, CIP solutions and Energy-saving and recovery solutions. Every product delivered from the plant is designed with a blueprint of innovation and solutions are drawn keeping in mind the design aptitude, seamless process, and systematic systems.

HYPRO MILESTONES CHART –

YEAR 1999, 25^th JANUARY, THE DREAM BEGINS

1999

• FIRST WATER TREATMENT PROJECT – AURANGABAD BREWERIES
• FIRST PROJECT – ACID FUME SCRUBBER – FOSTER’S INDIA
• FIRST PRODUCT – GLYCOL BATH – FOSTER’S INDIA

2000

• FIRST WORT KETTLE – AURANGABAD BREWERIES
• FIRST YEAST SYSTEMS – FOSTER’S INDIA

2001

• FIRST CIP PLANT – SABMILLER INDIA

2002

• FIRST CO₂ PLANT – SICA BREWERIES
• FIRST SPENT YEAST DEACTIVATION PLANT – FOSTER’S INDIA

2003

• FIRST UNITANK PROJECT – AURANGABAD BREWERIES

2004

• FIRST EXPORT ORDER CO2 RECOVERY PLANT – UNIVERSAL MAURITIUS

2005

• FIRST EXPORT ORDER UNITANK – UNIVERSAL MAURITIUS

2006

• FIRST MANUFACTURING FACILITY UNIT – BHOSARI, PUNE

2007

• FIRST MASH KETTLE – TRIPATI ALCOBEV

2011

• FACTORY UNIT 2 – PAUD, PUNE

2012

• FIRST MICROBREWERY – GEIST (BIG BREWSKY BANGALORE)

2013

• ONLY ASIAN COMPANY INVITED BY CARLSBERG COPENHAGEN TO A SUMMIT ON ENERGY RECOVERY – CARLSBERG COPENHAGEN, DENMARK

2014

• CERTIFIED UNDER ISO 9001 2008 – BY TUV SUO
• CORPORATE OFFICE – PUNE

2015

• FIRST EXPORT MICROBREWERY – NAMGAY HERITAGE HOTEL, THIMPU BHUTAN

2016

• FIRST HYPRO UNDER BEER KEG – BREWERY
• FIRST CO2 PLANT FOR CRAFT BREWERY – NAMGAY HERITAGE HOTEL, THIMPU BHUTAN
• FIRST PILOT & RESEARCH BREWERY – NAMGAY HERITAGE HOTEL, THIMPU BHUTAN

2017

• FIRST GREENFIELD BREWERY PROJECT – ABEERA BEVERAGES, ANDHRA PRADESH INDIA
• FIRST GREENFIELD BREWERY 100ML TO AFRICA – BURUNDI BREWERIES, AFRICA
• UPGRADED TO ISO 9001 2015 – BY TUV SUD
• FIRST CE MARKED CO2 PLANT ORDER FROM EUROPEAN COUNTRY – KRONES, GERMANY

2018

• SELECTED AS A SUCCESSFUL START-UP PITCH WINNER – ECONOMIC DEVELOPMENT KARLSRUHE UNIVERSITY, GERMANY
• FIRST EXPORT ORDER U STAMPED CO2 TO USA – AMERICA
• FIRST EXPORT ORDER U STAMPED MEE CO2 TO USA – WASHINGTON, USA
• FIRST DEOXY PLANT – UNITED BREWERIES LIMITED
• FIRST CE MARKED HYCRC TO EUROPEAN COUNTRY – SWITZERLAND
• FIRST HYPRO HYMI TO AFRICA – BURUNDI BREWERIES, AFRICA
• FIRST HYPRO MEE CO2 PLANT TO AFRICA – BURUNDI BREWERIES, AFRICA

2019

• CERTIFIED UNDER U STAMP AND CE MARKING – BY TUV NORD

SUCCESS MANTRA

The company is instrumental in developing technologies resulting in import substitute systems for local companies. Hypro strictly adheres to very high standards of ethical business practices with customers, suppliers, and employees. No one stakeholder is given higher priority over the other. It is synonymous with ‘Innovative creator’ and it aims to retain its title.

• Hard work is inevitable
• Never give up
• Ethical conduct is essential
• Constant improvement & modernisation is important
• Do what you say & say what you do

UPWARD MOVEMENT

Hypro Engineers Pvt Ltd owns facilities spanning more than 12,000 m2 and sales volumes reaching 11 Mi USD. It continues to grow year-on-year steadily and is an established proud Indian company operating from India and serving companies across the globe.

Ravi Varma instituted the company at the age of 27 and today it has turned 20. In a lot of ways, Hypro has enriched his professional and personal growth curve. What you see in Hypro is what you in Ravi Varma and the vice-versa. Needless to say, the values he inherited continue to reflect in him and in Hypro Engineers Pvt Ltd.

The post Engineering Success first appeared on Brewer World-Everything about beer is here.

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Owners, Raize the Bar

Spread over 5,000-square-foot, Raize the Bar (RTB) has become the next best nightlife destination in Salt Lake, Kolkata. Oozing with the aura of a complete package, from extensively curated menu’s palate teasing beers and constantly evolving events like stand-up comedy, game nights and live bands.

Conceptualised over a cold brew, Shailesh Ganeriwala and Rishab Sawalka aimed at capitalising on Kolkata’s ascending social life. “Kolkata has always been one of the few places to initiate or start some of the best things and we got the first mover advantage in Eastern India by dreaming about a microbrewery in Kolkata. And where better to follow your dreams than your home town?’, adds Shailesh. “The name is the first thing which customers engage with, and now over a year and half, we can say that we have actually ‘raised the bar’ in terms of good beer, music, food, hospitality and creating one-of-a-kind experience for anyone visiting RTB”. Plastered in charmingly quirky posters which aim to attract and educate every customer passing through, RTB mimics the interiors of a European country-side pub, with elegant lighting, casual seating, high tables, standing bench and many other styles that resemble country pubs décor will give you a feeling that you are at some lively place. “The concept was to attract people through the day with a contemporary ambience and avant-garde food. We aimed at creating a complete experience”, states Shailesh.

In a surprising twist of faith, when we asked Shailesh about the challenges he went through while setting up RTB, he says, “What people don’t realise initially is that West Bengal actually has very progressive licensing laws centric to opening a brewery. We had immense guidance from all excise officers we interacted with. They talked us through the documentation process, and answered all our questions., However, since the concept of a brewery was relatively new, processing all these formalities did move at a very slow pace. We struggled initially finding the right furniture and fittings for RTB, eventually we started creating our own stuff. We procured a team of carpenter’s and can now proudly say we’re a ‘one-of-a-kind’ establishment!”

Speaking with assistant brewer, Aaryan Singh, “At RTB, I try and cater to all types of palates. I’ve noticed that most Indians prefer a wheat beer over a stout. But the trends are constantly shifting. Our best-selling beer is a Belgian wheat infused with orange peels called a Belgian Moon. Our beer portfolio currently consists of an American beach-hat, which is a light, crispy and refreshing lager. An English Beard which replicates an authentic English Stout blended with vanilla pods for a rich aftertaste. And finally, the German Fog, which German wheat beer brewed with clove and banana. Our next big introduction to the Kolkata beer markets is a cider, made from fermented apples. When it comes to my brew motto, ‘stick to the basics’, master brewing classic styles first on any system before going experimental. Most importantly be inventive and take risks, you don’t have to keep brewing in the same way,” adds Aaryan. Ask Mr Sagar Powale, Raize the Bar’s talented head brewer about the fierce market competition, “I concentrate on the quality of the beer, don’t compromise, don’t substitute and don’t use adjuncts to create a half-hearted beer. It’s safe to say quality sells, and why wouldn’t it?”.

On the expanding beer markets in India, Shailesh opines, “It is believed that you should have confidence in your own product first and then make people understand that your product is the best. And we did just that at Raize the Bar, we trained our waiters, serving staff and even educated ourselves on what we wanted to convey in the marketplace. Being a tropical country India is definitely an emerging and highly progressive market for beer. We have some of the breweries which have established themselves worldwide and doing excellent business. We have access to best of raw materials with experts who have already started educating people about the best brewing process and making world class beer.In West Bengal particularly, the government is very supportive and has plans to increase and expand the market. It is attracting many to invest in this sector on a large scale and investors are setting up their breweries in Bengal. This will make competition tough but interesting as I am sure the best will definitely survive”.

Launching Raize the Bar on a bold route,as a restaurant, owners Shailesh Ganeriwala & Rishabh Sawalka, created their identity banking on quality food, and it worked wonders. “People really like our food and that was the main uplift for all of us at RTB. Till today, we have loyal customers who are coming from the early days just because they get good food and service. After the liquor and brewery started we have definitely scaled new heights and getting featured in leading magazine covers and dailies which is giving a great boost to our brand”, adds Shailesh.

Brace yourself to see a Raize the Bar outlet in tier II cities nearby like Bhubaneswar, Ranchi, Guwahati, Siliguri and more. These are very big markets for the craft beer. “Recently, we have also finalized one project in South Kolkata under the same brand with the same concept in mind as “Raize the Bar 2.0” and then will move on to other cities,” adds Shailesh. “So please do join us for a beer whenever you see a Raize the Bar, and we’re more than happy to be a part of your craft beer journey”.

The post Raizing the Bar in Kolkata first appeared on Brewer World-Everything about beer is here.

The post Raizing the Bar in Kolkata appeared first on Brewer World-Everything about beer is here.

Co-Founders, Yavasura

With India becoming a melting pot of beer, in terms of flavour, aromas, ingredients, craft, draught, or bottled comes another venture set up in Pune – Yavasura. Yavasura means a barley-based alcohol (beer) in Sanskrit and their logo is a Y, which also represents a beer glass. Driven by their love of beer, brother’s Ameya & Partha Mehendale started Yavasura purely as a passion project. Partha Mehendale in conversation with Divyesh Patil & Sonika Choudhury.

How did you start brewing? What’s your story?

Yavasura’s brewing story began in Boston, where Ameya was studying as an engineering graduate. During that period, he was introduced to the vast world of craft beers. Soon, it became an obsession and he and a few other graduates started homebrewing in Boston. Weekends became busy after that- brewing, bottling and of course, drinking homebrewed beer!

In the year 2013, Ameya returned back to India. Around the same time, I had just gotten done with my engineering. We still reminisce the day sitting on the couch by the window overlooking a neem tree, sipping tea on a gray monsoon day when Yavasura was born. We decided to try our hand at small batch brewing first. We began brewing, many-a-times waking up at 3 in the morning to brew before heading out to work at 9. The initial struggle was real-from sourcing ingredients to downright using alternates (we malted our own grains, used baker’s yeast and medicinal hops powder). It was a good learning curve! The passion for great beer kept us going, and we pushed on!

Why did you get in this industry? And in particular why did you open a production brewery?

Honestly, it is for the love of beer. Yavasura is a complete passion project. As we gradually became familiar with the craft, we were in no doubts that this is what we wanted to do. We had decided early on to take slow and thoughtful steps. We both come from an engineering background, with no experience of running a brewery nor a restaurant. Instead of dealing with two unknowns-we thought of starting just a production brewery and then expanding to have our own taproom later on.

What was the time taken from conception of idea to execution? What was the journey like?

The idea was conceived almost naturally. We kept getting better and better at personal brewing, and finally in 2015, we applied for the excise license. The process was time-consuming to say the least, but what we took back home from the long wait was patience and resilience. We held on to our day jobs till 2018, and any free time was used to either refine recipes for different beers or understanding the nitty-gritties of running a business. We finally got our license after almost 3 years. We served our beers for the first time in September at a fest, and the response we received was overwhelming. We’re truly grateful for the support we received!

What was your experience before getting in this industry?

We knew from the beginning that we had a long way ahead of us. We started gathering as much information as possible. We read books, we visited other breweries, we went to Europe to know more about beers and techniques, we gleaned information off the internet and so on. During all this, we were personal brewing continuously on the side and honing our skills. Eventually, we fell in love with the process of making beer, as much as beer itself. Over time, we divided responsibilities with Ameya handling the business aspect and I started handling the brewing operations. In 2016, I got the opportunity to intern for 2 months in a craft brewery in Colorado. This was just the kind of hands-on experience I wanted, and I made the most of my time over there.

How do you differentiate yourself from other breweries?

Craft beer is still a niche product. In such a huge market, a product like this will be a differentiator in itself. We are still a small business, started out as a result of passion and love for good beers. We are a local, homegrown brand. We do not like to follow the status quo. Our journey is that of turning passion into profession. We like to do things a little differently and we believe that reflects in the beers that we brew.

What is your brand’s ideology?

We believe that a lot of memories are created around beer or drinking in general. Such moments are always cherished-be it your first beer, or a celebratory moment in one’s life. We want to play our part by offering good beer to help craft these memories.

Secondly, we want to help people understand beer better. It is too overwhelming a world for craft beers- with the variety of styles to the jargon used. We want to build a community while demystifying craft beer and making it more accessible.

How do you come up with new brews?

Inspiration for flavour and aroma are always right in front of you; you just need to be looking at it right. Ameya and I, spend a lot of time on our terrace garden, growing and tending to plants. We spend a lot of time obsessing over the taste and fragrance of our produce, tweaking the process to get just the right result. This has reflected a lot in our beers-the Basil Peppercorn is a direct inspiration of this. We used three different kinds of homegrown basil and paired it with a balancing black peppercorn to get the perfect balance. Similarly, we spent almost two years designing and tweaking our traditional Belgian Witbier recipe till it matched our expectations. All of this is possible due to a small pilot system that we have.

What according to you is the most crucial process in the production of beer?

It’s hard to pinpoint just one crucial process. But the one thing that I think overshadows every process is good sanitation practices. Maintain good sanitation practices and you have already won half the battle.

What do you think is the future of this industry? What according to you is the next big thing happening in craft beer industry in India?

One can say that the journey of craft beer in India has only just begun. The craft beer community is close-knit. A few changes that we would like to see for the industry are ease of getting the license, changes in the tax structure, access to other markets, etc. The community as a whole is pushing for these and a few other changes. The future looks really promising!

Who do you think is the consumer of craft beer in India?

Beer, especially craft beer, is a very democratic drink-anyone can enjoy it, without it being prohibitively expensive or inaccessible. There is such a large variety of craft beers that can be made here in India that one can easily find their preferred style. We, as Indians, have only been exposed to standardised and limited styles of beer. With the dawn of craft beers, people now have access to a lot of different flavour and styles. I firmly believe that once a person tries craft beer, it is difficult for them to not come back to it.

Where do you see your brand in 10 years?

There are a few milestones that we’ve set for ourselves. The plans include having one or more Yavasura taprooms, entering the retail market, having a national presence, etc. We want our brand to grow organically.

The post Craft Beer Rising first appeared on Brewer World-Everything about beer is here.

The post Craft Beer Rising appeared first on Brewer World-Everything about beer is here.

Technical Brewer, Muntons Malt

Ask a brewer about the variety of their base malt and they will probably say: “it’s Pale Ale Malt” or “It’s Lager Malt.” If you are lucky just maybe someone might say: “It’s from a winter barley”. But, unless they’re making beer from malt, made from a heritage barley variety such as Maris Otter, they won’t know what kind of barley was used to make the malt for their beer.

There is one group of brewers however who prove to be exceptions to this rule, these are those brewers who use Muntons Malts. That’s because at Muntons we don’t just say we’re passionate about malt, we live it! And part of our passion for Malt comes from a deep understanding of the intricacies involved in the crafting of the finest Malts. We understand that it is not only the physical specification of the Malt, that gives our Malts their complex flavour and consistent processability, one of the main contributors is the variety of barley used. Some varieties are best used to make malt for Ales, others are best suited to the creation of malts for balanced Lagers, whilst other varieties are best used for Stewed Malts.

It is quite clear that the barley variety used for malting has a clear impact on the processing and the consistency of the final grain. But before you go and switch all of your base malts to higher yielding varieties, there is of course one more important factor. Some would go so far to say the most crucial factor: Flavour! Each variety being slightly different, offers different flavour profiles – some being subtler and others that are quite loud.

In the chart below, we explore how the percentage difference varies in aspects of analysis between Pale Ale Malts with the UK malting barley varieties Propino, Planet, Maris Otter, Venture and Laureate:

At Muntons we wish to share our passion for malt with brewers and distillers, so, for this reason, all of our malts are variety specific. We want brewers to be able to see and taste the difference between the varieties. In so doing, it allows the brewer to tweak a ‘good’ recipe making it ‘great’, by switching from one variety to another. The difference a variety change can make might vary from a simple, subtle beers flavour profile change, to a complete shift in flavour composition.

This is especially true within craft brewing, where malty flavours are used to balance the intense hop aromas. Some brewers prefer a dry, clean beer that will let the hops shine through, whereas other beermakers will actively pair and balance the hops with the malts. Others might go so far as to balance to beers entire sugar composition and brewing profile to get the perfect pairing between all of the ingredients. Yet on the other hand, there are brewers that will try a few varieties until they find one that gives them the best yield, while still retaining their chosen flavour profile. The further we move from craft brewing back into macro brewing, the more the focus shifts from balancing flavour matrices of raw ingredients, to finding the ingredients with the best efficiencies and the highest yield.

The barley variety used will determine factors such as yield, fermentability and general processability. Some varieties are extremely reliable and consistent but have a more moderate yield whilst others will provide yields brewers have only dreamed of achieving yet are slightly more delicate when it comes to the way they must be treated.

Looking at the Variety Variance chart again, the difference in brewing performance between five varieties as a percent difference to Propino is clearly shown. As expected, the two newest varieties Planet and Laureate have the highest yields and the best brewing efficiency. These new varieties have been built to perform. They offer increased capacities, but these increases come with a trade-off. Whilst these malts perform brilliantly, the brewer must adapt his processing to get the best results from them. Mashing temperatures, pH as well as the runoff temperature and duration all need to be dialled in and kept inline. In comparison Maris otter is ranked one of the poorest on yield and efficiency but as every brewer knows, Maris Otter is the most bulletproof variety that will consistently deliver – no matter what. After all, it hasn’t been a staple of the British brewing industry for 50 years for nothing. Maris Otter delivers both in good years and in bad years never seeming to change in its composition.

So much for all pale ale malts being interchangeable. It is quite clear that the barley variety used for malting has a clear impact on the processing and the consistency of the final grain. But before you go and switch all of your base malts to higher yielding varieties, there is of course one more important factor. Some would go so far to say the most crucial factor: Flavour! Each variety being slightly different, offers different flavour profiles – some being subtler and others that are quite loud.

In the diagrams below we look at average tasting results in beer and in porridge – all other recipe parameters are kept identical. The Spider diagrams, clearly show the different flavour properties of each variety of malt. Using this information, a brewer may choose to go with a different base malt for the beer to achieve the desired flavour profile. Varieties such as Propino and Venture are very balanced in their flavour, making them great in any ‘malt-forward’ beer style. They have a strong malt character, useful when trying to mask mild yeast flavours or some of the sulphurous notes in beer. In comparison, Planet is a slightly more generous, brewing beer with all the cereal notes that its cousin Propino would give but without masking other flavours. This makes Planet very popular with brewers looking to maximise hop and yeast aromas, however it doesn’t mask off flavours.

For brewers looking for an enhanced malt flavour a favourite is the traditional British staple Maris Otter. Maris Otter contributes strong cereal, biscuit and nutty notes to beer and has been for decades one of the most popular varieties with craft brewers. Looking to the future the new variety Laureate is a malt ideal for both brewing and distilling. This variety brings good yields and high extracts, while achieving a strong malty flavour profile. This variety shines in Lager production as it will donate high volumes of flavour while masking any sulphurous flavour. Laureate also work as a backbone for any heavy beer as it already brings its own toffee and nutty notes that will be accentuated by caramel, crystal and roasted malts.

Most barley varieties, with the notable exception of Maris Otter, come and go as newer varieties are developed and embraced by farmers, maltsters and brewers alike. They will offer benefits for all including improved disease resistance, stronger stems, reduced processing losses and higher yields. They may prove cheaper to grow than the old staple Maris Otter, but will they make better beer? Now that the effect that a specific barley variety can have on the flavour profile of beer is better understood, it falls on the maltster and brewer to work together to ensure that the very best beers are brewed. Beers good enough to satisfy the cravings of an ever-growing craft beer movement.

It’s lucky then that there are maltsters like Muntons out there who care enough about the demands of the craft beer drinker and the craft beer brewer to ensure that they have the very best base malts available – malts which proudly state the barley variety used in their manufacture.

Muntons – Passionate about Malt.

The post Effects of Barley Varieties in Craft Beer first appeared on Brewer World-Everything about beer is here.

The post Effects of Barley Varieties in Craft Beer appeared first on Brewer World-Everything about beer is here.