Variety

Brewpubs set to uncork in Bangalore

Sushma U. N. | | Updated on: Sep 29, 2011

Geist will set up facility in the city in January.

Fizzier days ahead for Bangalore. A swarm of brewpubs is smacking the city, which today is said to have more pubs than London, in what could be the brewpub revolution after the pub revolution that hit it about a decade ago.

After The Biere Club-Craft Brewery-Kitchen, which was the first microbrewery-brewpub in South India, set up in May 2011, several others are following suit. Toit, another brewpub which currently operates a bar and restaurant, will begin brewing in-house by end of October, Mr Arun George, one of the founders of Toit, said. Incidentally, Toit is a slang used for those who are drunk silly.  

Giest (pronounced Guy-st), one of the first companies in India to come out with the concept of hand-crafted beer, will sett its first brewpub in Bangalore in January 2012.Geist, which will be a fully indigenous beer, will be created by a process designed for India, with the equipment, recipe and most material for the brewpub made in India, Mr Narayan Manepally, co-founder of Geist, told Business Line .

The company, which distributes its bottled beer “Giest” in several cities in the country, will start brewing at the brewpub it will set up in partnership with another restaurant.

 Brewpubs happened because people wanted innovations to come in and have the one-on-one relationship with their beer, Mr Manepally said. “India is crazy about “fresh”- as with vegetables and fresh fruits… and beer from a brewpub is fresh, and this is one of the reasons why brewpubs will flourish,” he added. 

The brewpub will have a 10 hectolitre system and will brew the Giest brand and several other kinds of beer there. “Our model is to equip people to set up brewpubs,” Mr Manepally said.  The first venture will be internally funded and then on, we'll look for funding, he said.

 (Microbrewery involves production in smaller quantities with premium ingredients while a brew pub is set up inside a restaurant and gives the brewer a larger role in liquor's composition.

Published on September 29, 2011
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