india’s tryst with beer - brewer-world. · pdf fileevolution of beer brands in india a...

VOLUME 1 | ISSUE 1 | `250

INDIA’S 1ST BEER AND BREWING INDUSTRY MAGAZINE

IndIa’s TrysT wITh beer

beer-TechTechnology and Equipments

BEER TIMELINEEvolution of beer brands in India

A CorporAte AffAir

Corporate stories of breweries

BEER AND BEYONDLifestyle, Health and Beauty

MASTERS Of TASTEIndia’s best known Brew Masters

For BEEr lovErs!

PublisherAnitha Raghunath [email protected]

Publishing comPanySibling Ventures Pvt. Ltd., Bangalore

chief editor Kanika Goswami [email protected]

director-advertising sales and marketing Suraaj Nair [email protected]

director-commercial oPerationsRaghunath G [email protected]

creative head Rajesh Nambiar

Printing and distribution Harish [email protected]

advisory board• Pradeep Gidwani ceo, entrepreneur, coach and mentor• Bhagat Singh Tomar brew master• Arvind Raju ceo, the biere club

Printed by sri sudhindra offset Process, no. 27-28, 8th cross, malleshwaram, bangalore-560003, karnataka, india

for any further enquiries, please write to us at:Sibling Ventures Pvt. Ltd.,250, virgo house, 7th main,amarjyoti layout, domlur extn, bangalore-560071, karnataka, india tel: +91-80-25357028/29 email: [email protected]

brewer World is the first-of–its-kind dedicated magazine for the beer and brewery industry to facilitate a continuous communication channel between beer consumers, manufacturers, brew masters, technical/r&d heads, educational institutions and allied industries. the magazine will help promote beer brands and outlets, and enhance their reach within the industry as well as to all stakeholders. brewer World will be a quarterly magazine published by sibling ventures Pvt. ltd., a group company of virgo communications and exhibitions Pvt. ltd., brewer World editorial would be design to stimulate conversations and thought processes for the larger benefit of the industry for the times to come.

DISCLAIMER

1. brewer World™ is a registered trade mark and all rights reserved. for permission to reprint any portion of the magazine, please contact the publishers at brewer world.

2. the views and opinions expressed in the articles published in the magazines are personal opinions of the respective authors and contributors. these views and opinions do not necessarily represent those of sibling ventures Private limited.

3. While we take utmost care and caution, the responsibility for the content provided in the articles, published in the magazines and the opinions expressed on the website, published by us, are exclusively of the author(s) concerned. We do not assume any responsibility or liability for the accuracy, suitability, or validity of the articles or for any loss, damage or any consequences arising from the same.

4. We make no representation that information published in the magazine and/ or the website are correct and accurate.

5. all copyright over the articles including connected artwork and others published in the magazine and the website vests absolutely and belongs to sibling ventures Private limited. any publication or use of the whole or any part of the published content without prior written consent will violate the copyright of sibling ventures Private limited and is actionable.

6. all disputes are subject to jurisdiction of courts in bangalore only and laws of india will prevail.

Brewer World is all about educating, connecting and bringing together the brewers and beer drinkers’ community. It will be a mix of technology, lifestyle and education on brewing and beer.

over the last few months, we have lived, breathed, thought and dreamed beer! and this painstaking effort is now in a concrete shape-brewer World!

in a world of virtual social connections, beer today seems to be the one binding factor for youth! it stands for an opportunity to spend time with buddies, peers and family, without the trappings of social acceptance.

for, beer is not about alcohol, it’s about connecting.

don’t believe it? look at the rapidly growing number of breweries in your city, or country!

india is an interesting market, at the threshold of high growth. While established brands from large breweries still hold sway in the market owing to their extensive distribution and reach, the craft brewers are also fast gaining a foothold.

so on one hand, we will talk about the latest in equipment and technology, hygiene and maintenance, raw materials and products; on the other we will discuss various aspects of beer -tastes, uses and even health benefits that it offers.

We bring you information about the other parts of the brewery that everyone does not see-the science behind the production and sale, brewing styles and delicate details that alter the taste… ever so mildly.

We bring opinions of experts from across the world on how to enjoy your beer!

kanika gosWami editor’s note

bW will talk to you about established and new brands of companies that sell larger volumes and already have a presence the indian market, how they fare and how they will grow. We will also bring to you interesting information on beer tourism, education for becoming a world class brewer, what to eat with beer, how to cook with it, even how to identify a great taste!

We shall regularly feature great brands, beer places, their ambience, the tastes they create and the aspirations of the brewers for perfection!

in the end it is beer that matters! and we plan to bring you everything you want to know about it!

Tapping The Beer indusTry

bW i 1st Quarter 2017 i 5

you would agree that having that one chilled beer instantly changes moods and helps bring people from all walks of life together irrespective of their age, gender, occupation or social status. With this change in the social scene, craft beer and microbreweries are at a growth phase, while the traditional commercial beer brands are still maintaining their markets. We feel this is the right time for a common ground to be created for its inevitable rapid growth.

today, the world’s biggest beer brands are present in india and the concept of microbreweries has caught up well. all that the industry now needs is a common forum to connect brewers and beer lovers. brewer World (bW) is an endeavour to establish a dedicated marketing and media communication platform for the beer and brewery industry. it will give both commercial and craft brewers an opportunity to reach out to their customers, promote latest products and brands while educating beer enthusiasts at large. brand brewer World consists of a dedicated publication, an online platform and an exclusive alco-bev expo cum conference.

this initiative is focused on becoming the voice of the beer industry in the years to come. We aim to work closely with industry players to spearhead the required changes for the betterment and ease of business operations in the country.

it’s time for the beer industry to work towards promoting its distinctive identity. We invite all suggestions, contributions and participation for this purpose. for our part, we are committed to promote beer as a socially responsible drink which needs to have its own identity among all other alco-beverages in india.

brewer World, is a techno-lifestyle publication, which will cover various technical talk points of the industry along with its lifestyle aspects that create a niche market for socialising. our ultimate motto will be to add value to the existing brands, facilitating new brands to launch, energize and to enrich the entire supply chain of the brewery industry. and of course, the content will take the lead role in educating the consumers on various styles of beer, best places to visit, products and people behind the business.

bW is an initiative of sibling ventures Pvt. ltd., backed by 14 years of experience in creating b2b publication and trade fair platforms from its parent company virgo communications & exhibitions Pvt. ltd. after establishing successful and one-of–its kind exhibitions and publications in india and neighbouring countries, our team is excited to launch brand brewer World and work with the beer industry in india and worldwide.

We welcome you to this industry forum and look forward to your support in making this initiative truly beneficial for all stakeholders.

We earnestly believe that beer is a beverage whose time has come!

This initiative is focused on becoming the voice of the beer

industry in the years to come. We aim to work closely with

industry players to spearhead the required changes for the

betterment and ease of business operations

in the country

breWer World Promoters from left - raghu, anitha & suraaj

CONTENTS

EquipmEnt

RJ BREwing SolutionS a step ahead

50 AiBAbeer means responsible drinking

64 CBAithe Preference for creativity

34

46 KRonES Agthe ideal tools for craft brewers

BREw CoRnERDooLALLy single Point Plan-sell more beer13BIERE CLuB the biere Path breakers19GATEWAy BREWING gold froth48VAPouRWhen the mist descends….54

ASSoCiAtionS

EduCAtion

82 HERiot wAttSbrewing and distilling bsc @ heriot Watt university

VlBinstitute for research and teaching in brewing

80

CoVER StoRYthe beer timeline

CoRpoRAtE SoM BREWERIES the drink of the gods

24

16

ExpERtS Column60EVoLuTIoN of BEER

BRANDING IN INDIA

08A youNG INDIA WILL DRIVE PoLICy CHANGES

1 2MICRoBREWERy IN INDIAN CoNTExT

76GuIDELINES To SET uP A BREWPuB

68THE BENEfITS of uSING GERMAN TECHNoLoGy IN A MICRoBREWERy PLANT

CANVAS CALLED BEER 93

10 dmE BREwing SolutionS sets sights on india

t

BREw mAStERSBHAgAt SingH tomAR

district 6

78mAttHEw CAllAgHAn

toit

RAw mAtERiAlS & ingREdiEntSwEYERmAnn

the german malters to the globe-interview of sabine Weyermann 42CBS

brand final touch 32dEStillA

masters of flavour 28doEHlER

leave the Quality to specialists 66FERmEntiS

the yeast corner 74dVKSp

Quality is the biggest strength 37

diSpEnSing tECHnologiES

92BEnnEtA

how to get the best bar up in a brewery Pub 56

EVEntS

72BrauBeviale 2016

96indivibe-party on!

94drink technology india

mAintEnAnCE, HYgiEnE And

SAFEtYASmE

certificate for safety valves opens up new target markets 30

SpülBoY save the taste! 58

51 intERioRtoit - a classy brewpub or‘the casual hangout by the street’

88 HEAltHcheers to good health!

pEoplE And liFEStYlE

84 StYlES beer styles and tasting tips

86 CooKing witH BEER

KRomE diSpEnSE from tap to glass

90 Food pAiRingS

65 HAppY SoCiAl mEdiA HouRSBEVERAGE ANALyTICS

the data in your mug 26

dSm reduce energy dependence in brewing40

tECHSpEAK

62

A youNG INDIA WILL DRIVE PoLICy CHANGES

kalyan ganguly>

KALyAN GANGuLy WAS THE PRESIDENT AND MANAGING DIRECToR of uNITED BREWERIES TILL 2015. AN ALuMNuS of HARVARD BuSINESS SCHooL, HE joINED THE SPIRITS DIVISIoN of THE uB GRouP IN 1979, AND SINCE THEN

HAS BEEN ASSoCIATED WITH ALL THE MAjoR NEW INTRoDuCTIoNS AND SuCCESSfuL BRANDS. THE SPIRITS DIVISIoN of THE uB GRouP IS THE

7TH LARGEST DISTILLER IN THE WoRLD, AND HIS ExTREMELy PRoLIfIC ExPERIENCE AND KNoWLEDGE IN THE BREWERy INDuSTRy STEMS fRoM

THE DECADES HE HAS SPENT AS HEADING VARIouS fuNCTIoNS of THE uB GRouP.

in india, licences to produce and distribute alcohol are issued by the state government,which is why the brewery and distillery industry has evolved from a states specific market just a few decades ago. as commercial breweries and distilleries came up in different parts of the country, local brands were created, that had the highest market play in their regions, kalyani black label in West bengal and the london Pilsner mumbai being the best examples.

it was united breweries who made the first attempt to market their product brand kingfisher, beyond the state boundaries and developed it into a national brand.

united breweries realised that the demographics in india were rapidly changing in favour of the youth segment, so the fun young lifestyle that was more

aspirational than the earlier generation, was the norm of the day. media focus too was changing rapidly in the late nineties, when television and cable was bringing to indian living rooms the exposure to foreign lifestyles. in this setting, the entire social scenario in india was open to a new paradigm. the younger generation was increasingly looking beyond what the earlier generation aspired for, and they needed something new, something more.

at this point, kingfisher was positioned very strategically as an icon of an emerging lifestyle-with all brand communication extremely aspirational -it was all about fashion, music or tournament sports.

however, a forerunner cannot be exclusive for very long and soon other brands were also doing the same,

changing the entire beer industry focus in the country. this, in my opinion was the turning point in beer industry in india.

since it was not (and still isn’t) possible to advertise alcohol directly, we could not do what maybe a colgate could do, and there was the need to look for roles and brand personalities in this environment. that is how we managed to create ambassadors for these brands.

the kingfisher’s sound track, which is now very easily identifiable; had started when we associated with the cricket team in the 1996 cricket World cup hosted in india. sourav ganguly was identified as a brand ambassador in 1997, mostly because he represented a completely different generation, and was a strong youth icon.


another landmark was when market studies showed that beer with a high percentage of alcohol was getting popular with the youth market. We strategized to draw on the strength of the kingfisher brand, and created kingfisher strong. there were some other contemporary brands that also had good quality and great marketing, like hayward’s 5000, which gave us competition early on. but then our strategies worked with the market intelligence and now, kingfisher strong is the market leader in the segment.

but the important thing is, while brands were being built and messaging was being directed, ub continued to invest in brand quality and manufacturing processes as well, ensuring the quality of the product. this has kept them in the market leader’s position all these years, this also supported our marketing and positioning strategy.

today, the significant thing is that beer consumption in india is pitiably low-a little over a litre per capita annually. given the rapidly changing demographics, there is a huge potential for the market to grow. but only if the regulation and policies do not interfere, restricting normal market dynamics, and slowing down the beer industry, it could actually have a healthy growth.

but of course, lawmakers have political and fiscal compulsions too. however i strongly believe that if the consumer pressures mount, they will change. india is a very young country, with very young preferences; it is not possible that the government can continue to create impediments to this change, especially when the demographics are in favour of it. societal changes that are brought about by globalisation, lifestyle and fashion have created the right time for changing the acceptance levels and bringing out beer as a product that meets some of their aspirations. i am hoping, that with industrial development and incomes on the rise, these interruptions will recede and the beer market will again see healthy growth.

one positive factor is that all international brands are now available in india. With these brands coming, there is a possibility of a favourable environment. the market will expand so there is enough play for all brands. this should add to the consumption, and push the demand upwards.

another thing i can foresee that will create a new dynamics is, companies will need to reinvent themselves by various strategies-maybe introduce a new brand or restructure market messaging. this is constantly required for brands to grow

and even survive, because the profile of the customer has changed drastically over the last decade.

so, over the next few years, a couple of things will happen.

as income levels increase, and they certainly will, dispensable income of young people will increase. so their consumption habits will also change, and in favour of beer, which will ensure that regulatory authorities will not be a closed minded as they are today. in the next 5 years i see beer as a very progressive, even sunrise industry in india.

consumers will have greater choices, so to survive; the industrial brewers will also try to cater to emerging tastes of consumers, so there will be a much greater variety of beer in the market, including flavoured beer and various other new styles.

craft breweries, though rowing, are too small a category to be called a trend, so i do not see them making too much of an impact on the overall market.

the ub team is looking at now making the brand more relevant for 2020, to reinvent and stay market leaders. there should not be any dramatic change in the industry over the next five years, except perhaps some mergers and re-alignments that will create different brand and business entities.

But one thing is certain, Kingfisher is way ahead of the others, there is no reason why it will lose its position as the number one brand.

dMe Brewing soluTions seTs sighTs on indiabW had the privilege of meeting dme brewing solutions of canada, during their recent visit to india. We spoke with marc de Jong, the director of sales, on their plans to become the preferred supplier of brewery equipment in india.

equipment is the heart of any brewery and it needs to be reliable and efficient. Whether it be a brewpub or production facility, the brewhouse is the foundation of the business and needs to work flawlessly. many have learned the hard way that poorly engineered and manufactured equipment can bring serious headaches with significant financial implications. choosing to partner with a proven manufacturer is critical and the right decision will allow more time to focus on what’s important for growing your business.

dme has been in the craft brewing industry for over 25 years, and has 1200 installed breweries worldwide. the company is headquartered in Prince edward island, canada, with manufacturing facilities in Western canada, eastern us, china, and now Pune, india.

de Jong explains that they recognize there is a strong emerging craft beer market in india and have made the commitment to establish a major presence in india.

“our goal is to bring our proven engineered designs to manufacturing facilities here in india, so our customers can benefit from north american solutions without paying high customs duties,” says de Jong. “We have been working in this industry for more than two decades and now we can share our expertise here in india.”

de Jong explains that dme has partnered with dde, a world leader in pharmaceutical systems manufacturing that is based out of Pune. dde has been focusing on stainless steel innovations and sterile pharmaceutical designs for the last 25 years with a team of over 150 researchers, engineers, technicians, designers and experts.

“dde had all the required skills and expertise from their history in pharmaceuticals to manufacture to

our standards” says de Jong. “it’s a partnership that brings together the best in indian manufacturing with the best in north american designs.”

the partnership between dme and dde has already lead to some exciting projects. currently, they are working on arbor brewing company’s new production facility in goa as well as Windmills craftworks’ new production brewery in Pune.

“We are delighted to be working with dme in the craft brewing industry,” says ajay dubey, vice President of marketing for dde. “We feel that with the combination of our manufacturing expertise in the pharmaceutical industry and their brewing expertise, we will

de Jong>


be able to provide the right equipment solution for any customer.”

dme offers customers a wide range of solutions, with brewhouses ranging in size from 5 hl to 80 hl systems in various configurations and levels of automation, to meet the customer’s exact requirements. the company boasts of robust equipment that is built to last, with one of the longest standing warranty periods in the industry. dme prides themselves on getting it right the first time, leaving brewers time to focus on their product rather than the equipment.

“We are well on our way to becoming the global leader in craft brewing systems and we are only getting started,” says de Jong. “We see strong potential in india and that is where we will be putting a lot of our focus.”

de Jong says participating in industry events in india has unleashed some exciting opportunities and he’s looking forward to connecting with new customers.

“We provide top quality equipment to our customers so that they can focus on what is really important, which is making great beer,” says de Jong. “We take pride in providing superior craftsmanship and engineering that brewers can count on, and now we are delighted to be able to offer our brewing solutions in india, ‘duty free’!”

PradeeP verma >

MicroBreweries in The indian conTexTindia, with its 1.30 billion population, has a focused consumer segment of 350 million with disposable income. it’s a largely young country, with 55% of the population under 35 years of age, popularly called the “millennials key segment”. as a result of these favourable demographics with disposable income, this is the right time in india to establish brand equity for next 25-30 years! the rapidly invading global culture is also ensuring a rising numbers of beer cafés and microbreweries across the country.

in india, the concept of microbreweries is just about a decade old. While there have been a number of commercial beer brands in the country, and their market has been very strong as well, craft beer is a new phenomenon for us.

first off, how do we define a microbrewery?

the concept of microbrewery and the term is essentially european in nature. the name originated in uk in the late 1970s, and there are some brew pubs that are still brewing on premise in the country, over a last hundred years or so. a good example is the blue anchor.

in 2015, uk saw 80 new microbreweries opening. germany, however, is what beer is most identified with. the country has 1000 micro breweries, of which 780 are in bavaria region alone.

there are technical definitions of craft breweries, but by and large, any brewery producing less than 50,000 barrels per year could fall into this category. india also boasts of many brew pubs-which are technically a restaurant with brewery attached, or restaurant where beer is brewed using craft brewing method.

india is still one of the lowest consumers of beer in the world, but growing steadily. today, more than 350 million indians are below 35 years of age, and this section is growing at 3.4% every year. besides, their careers are taking them travelling to areas that are traditionally beer geographies adding to their awareness and aspirations. all this is a potent mix for the surging demand for craft beer and breweries in india. this is evident from the growth of beer consumption as a whole. today there are about 95 microbrewery/restaurants, which will grow to 175-180 by end 2017. geographically, the division is 51 in the north region, 26 in the south, 18 in the west and 2 in the east region. of course, we are nowhere close to the

us standards that has more than 4000 microbreweries across the country and fast growing.

this segment in india is very low in terms of market share, with per capita consumption at 2.2 litres annually, which is much lower than the world average, and even less than countries like china!

With beer being identified as healthier than strong alcohol, the trend for beer and craft beer is now becoming stronger worldwide.

the brewing of a good beer requires good ingredients-natural, fresh and if possible, an environment friendly process.

note that there are no chemicals used for brewing; only malts, yeast, hops and water. the only chemical that should be used in a brewery is that for disinfecting and cleaning the equipment. in many ways beer is an environment conscious drink that does not harm anything or anybody, and even supports some industries. for instance, the waste from the beer production process in microbreweries is very rich in proteins, vitamin b, minerals & iron, and makes great fodder for cattle. there are no pollutants as a by product and water that is used for washing is completely reusable for gardening or in the restaurant kitchen.

lately, there has been a new resurgence in beer culture, supported by the fact that beer is a step towards more socially responsible drinking, owing to its lower alcohol content. hence countries like india, china, Japan, korea, vietnam, singapore and few of the latin american countries are consciously promoting ‘beer & wine’ drinking–specially in the younger generation and women segments in order to have a socially responsible drinking society!

in 1994, Japan’s strict tax laws were relaxed allowing smaller breweries producing 600 hl per year. before this change, breweries could not get a license without producing at least 20,000 hl per year. as a result, a number of smaller breweries have been established throughout the country. the booming markets for mini breweries in germany, usa, canada, china, south korea, and Japan show a lot of success stories of small scale beer producers. this could be a boon to india as well, if they replicate the model of Pub breweries serving their products only in their local or in an attached party service. Projecting it as a gastronomic adventure will attract customers.

the world has many examples to emulate. italy, france, china and south america are just starting into small scale brewing. all these countries have one thing in common: the reduction of the industry from many giants to a few brewing giants and more players in the open market. this also increases the potential for entrepreneurs.

it’s time for indian micro brewers to take cognizance of the responsibility they carry. the market will grow, as it should, but it is for the first movers that have created the craft brewery market in the country to take advantage of the changing tastes and social culture, and use it as a catalyst for microbrewery revenues.

Commercially, in 2012, 20 Million HL was being manufactured in India,

and by 2017, this number will hit 36 million HL, at a CAGR of 12% pa. In 2014-15 alone, the premium beer

market saw a growth of 25%. Almost 80% of the market in India is of strong

beer with 7-8% alcohol. The brands currently operating in the commercial

segment are uB Group/Heineken with 50% market share, SAB Miller with 25%, Carlsberg with 10% and

InBev India with 8%.


singlE Point Plan

sEll MorE BEEr

deolali, a small hilly town in maharashtra, is a peaceful place, known for its temples and an old world charm. growing up there must be special, because that is the reason suketu talekar, co-founder, brewcrafts microbrewing in Pune named his first brewpub after the town -the british form of deolali- doolally! the old world anglo indian charm of a small, peaceful place.

An Alumni of iim Bangalore,

Suketu had a brand

management job with proctor

and gamble in Singapore.

discovering Craft beer

at a really nice craft brewery

Brewworks in Singapore,

he soon grew passionate

about it.

“i don’t drink anything

else except beer,” he says,”

and my mind was blown.

You drink Kingfisher

all your life and here comes

this very different hoppy ipA.

i really wanted to do more

with beers.”

this was 2005, and the brewery scene in india wasn’t very encouraging. though maharashtra had policies in place, no one had actually tried their luck at setting up a brewery, because standalone breweries were not allowed. suketu had no brewing skills whatsoever, so connecting with brewer and beer groups online was the next step. he reached out to many people and made many connections. finally, through a posting to make a team, he met with oliver schauf, a german national with more than sixteen years’ experinece in making craft beer. it was in 2004 that oliver came to india and suketu quit his job and came back to india to set up a microbrewery here.

“We worked with the government of maharashtra to amend the maharashtra beer and Wine laws and the maharashtra’s beer act to create the beer and brewery licence. then applied and got a licence. we were the first time in india anyone got a beer and brewery licence. then we started raising money, because that time vc funding was only for tech firms, it was impossible for a beer place to find money,” he says.

from friends, family, bank loan and some angel investors, they managed to raise rs. 2.5 crores. since there wasn’t enough money to do both a restaurant and a brewery, they got into a joint venture with a hotel in Pune that provided space to set up a brewery-the corinthian. “We sold our first pint in 2009. in 2015, doolally expanded to mumbai with a small 70 seater in bandra in march 2015, a second in andheri last september and a third one in kemps

corner (80 seats) in august 2016,” he adds.

the processes have been pretty long, since suketu and oliver started from a non-existent scratch. raising a bit of money through existing investors, and some plough back, they built these new places as well. unlike most others, he did not find the policy process a challenge. it was a long process, but the learning of how the legislative process in india works, is a good teaching, he thinks.

”i would not complain, i think i am a better entrepreneur for having gone through it. now i have a better insight into how excise act works, it’s a useful thing to know. but yes, fund raising was a huge challenge. everyone knows craft beer now, this vocabulary didn’t exist back then. the concept that there can be more to it, didn’t work. We had a good presentation, but the investing community was worried, it’s an overtly protected industry, and so perceived risks were high. there were other interesting, hot sectors where the investor money was running to. so fund raising was a far bigger challenge, i would say, ”he muses.”many friends gave us a loan, we had invested as low as seven lakh rupees for someone. We really believed in us as a team. We did not know when we would be able to start making money; maybe after twenty five years this would look to be a very smart investment…”

today, the word wheat beer is not alien in Pune. there is an entirely new vocabulary that tells you everything you want to know. suketu says, “the market

The beer industry has done nothing to get customers towards beer, which is actually healthier than spirits and other alcohol.

Actually I am not surprised it’s consumption is low.


is significantly more mature in terms of customer sophistication and also what it is expecting us as brewers to do. they are no longer just fascinated…. the words craft beer and microbrewery are no longer enough. People know much more. not just Pune. that’s where literally every metro market in the country stands today.”

suketu insists that maharashtra has the most progressive policy in the whole country. it is the only place that allows to keg and sell anywhere. it is the only policy where you can have expanded capacity up to 5 lakh litres per annum. it is the only state which, very soon, will have very prudent taxation and packaging laws, especially for the microbrewery industry. most other states do not, because no one has gone up and asked them to create laws. “those governments have taken information from everywhere and used in an incomplete manner, which sort of works…well, not quite but, ”he adds, ”this is going to happen because every state has the right to legislate its own alcohol laws.”

how did you educate the public about beer? “by making good beer. this is really the only thing required, rest is only marketing speak. the only thing that matters for the customer is that beer is good or bad. We have always focused on making good beer. you consistently make good beer, and then word of mouth spreads. no marketing speak is required. so what we have done is focused on making good beers with good ingredients. We have done that for 7 years now. i honestly believe that is the only way this works,” he says.

doolally sells about 20000 litres a month.”indians like easy drinking beer. the easy drinking wheat beers-belgian

Witbier & hefeweizen are the top favourites. but the more challenging beer styles like the iPa and Porters are enjoyed as fervently too. even within the category of fashionable beers, there is a lot that can be done, there are a thousand flavours that can be made, even with the limited scope of what indians like,” suketu adds.” yes, the numbers of consumption are still low. the beer industry has done nothing to get customers towards beer, which is actually healthier than spirits and other alcohol. actually i am not surprised it’s low. in fact it will be interesting to see how individual per capita stacks up after craft beer has taken off. in 5 years, there will be a completely different scenario; i am not pretending it is a countrywide phenomenon. it is only an urban india phenomenon.”

urban area is much bigger than metros however. i don’t need to be all india, i need to be all over india. expansion plans are in three words-sell more beer! We will be focused on maharashtra in the short run, since every state has a different approach. We need to maximise our presence here. but i want to be in india, in an urban sense. timeline? Who knows? ten, fifteen, twenty years. We need to make money, then expand, our plans are far more organic, we have a long term goal and every year we hope to be closer to that goal than previous years,” he signs off.

The only thing that matters for the customer is that beer is good or bad. We have always focused on making good beer. you consistently make good beer, and then word of mouth spreads. No marketing speak is required.

suketu & oliver

The drink of The gods

one of the older and well established brands in central India, Som Breweries and Distilleries has it all charted out clearly the roadmap to innovation in beer, premium product and packaging and then, joining the flavors and craft bandwagon.

the nineteen nineties saw a huge transformation in india and indians. the rapid opening up of the economy, accompanied by sudden changes in consumerist behavior, and the explosion of global media in indian homes-brought about unprecedented changes in the indian market for almost everything.

beverages also saw this social change and as the concept of pubs grew in the southern states, the production and sale of light drinks like beer held ground in

the north. som distilleries & breweries limited, set up plant for brewing, fermentation, bottling, canning and blending of beer and indian made foreign liquor near bhopal, madhya Pradesh in 1994. the brands being manufactured were hunter beer, black fort rum, Whitefox vodka and Whitefox refresh rtd, and legend Whisky-the leading products of the group. today, the group boasts of the largest single location brewery in india and a distillery which is the largest in central india.

in hindu mythology “som ras” is an intoxicant of the gods. says deepak arora, ceo, “in the time frame spanning more than a quarter century of corporate journey, growth and innovation have always remained the two constants. on this strong foundation, the som group has created a base that is growing stronger every year.”

som group’s liquor and beer manufacturing is set up in mP with state of the art fermentation, storage


and maturation facilities. it is one of the first breweries in central india to be fully automated. it has installed mimic panel and skada central control Panel facility to monitor and control the operating temperature of fermenters, maturation, bright beer tank and yeast vessels using Programme logic control (Plc) system.

the company was set up by Jk arora, who is now cmd, som group of companies with mr. deepak arora as ceo.

“Som boasts of significant and innovative brands in its Beer & IMfL portfolio. White fox Refresh, a flavored Vodka-based RTD–lime and orange flavors are is already a hit with Gen-Next. A new variant, White fox Refresh Cranberry, has launched recently, and is meant especially for the party season,” Deepak Arora says.

Among the recognitions SDBL has received are the Best Ranking by ‘forbes’ in ‘Top 200 companies’

in Asia Pacific under a billion’ (small & medium) - Aug 2013, the ‘Monde selection quality awards’

(france) for ‘Milestone 100’ premium whiskey (Gold),

White fox Vodka (Silver) and Hunter Beer (Silver)-june 2014. SDBL has also been ranked 86th

in the country by Inc. India 500 as fastest growing

companies-2013.

sdbl was also one of the first units in india to introduce the concept of unitank technology. here, both the fermentation and maturation of the brew is carried out in the same process tank. the concept is imported from germany, and ensures minimum or no oxygen pick up while bottling, canning or kegging of beer. sdbl is also the first brewery in central india to setup “canning operations” in 2000.

today the company caters to all types of consumer through the hunter refreshing Premium beer, black fort Premium beer, Power 1000–strong, Woodpecker lager and Power cool. these brands are synonymous with quality & have been awarded the ‘fastest growing company award’ by indsPirit–Jan 2014. for its csr efforts and green focus, the company has received the ‘csr award’ and best debut award for milestone 100 Whiskey-sPiritZ awards for may 2014.

som brands also sell in csd (army canteen outlets), and find great traction across the country. on the domestic front, the company has an extensive marketing and distribution network covering the states of madhya Pradesh, chhattisgarh, delhi, haryana, himachal

Pradesh, chandigarh, uttrakhand, tamil nadu, andhra Pradesh, Puduchery, Jharkhand, orissa, West bengal, daman and diu among others.

som also has a well established network in more than 22 countries. among them are nigeria, mozambique, republic of dominica, dubai, oman, Japan, south korea, singapore, malaysia, vietnam, australia, new Zealand, nigeria, angola, congo, sudan, tanzania, uganda, norway, sweden, uk, haiti, Panama, Zambia, cambodia, uae, kenya and us.

says raju vaziraney, President-sales & marketing, som distilleries and breweries

deePak arora^ J k arora ^

limited, “in india, 85% beer consumption is strong, so our brand hunter is quite accepted for a number of years now. over the last 18 months, we have launched hunter strong in the premium category. it has hit the market with great packing and ring pull cap with a new bottle. it is 20% premium on hunter, and is doing very well in the market.”

While there are certain plans on for development, vaziraney is candid about the challenges commercial brewers face in india. “liquor is a state subject, and we have 30 excise authorities in the country. every state has its own policy. globally, fssai standards are prevalent, but our regulations enforce both central as well as state regulations.”

the costs of raw materials is from a sellers’ market as far as india is concerned, and all the commercial brewers can do is value engineering, to ensure the costs justify the prices of the beer. as vaziraney puts it, sbdl uses largely indian raw materials, like malt and hops but the equipment is fully german. he points out, “all input costs are not under control, and selling price too is controlled by excise department. so we have a very difficult situation where prices keep on growing higher, and bottomlines are under great pressure.”

he adds, “once gst is introduced, matters may turn out more complicated than now since liquor is not covered under gst. however, the indian beer customer is, today, very aspirational so premium is also accepted very well in the market, which could help absorb some of the cost.”

but, there are discussions and strategies in place to ensure protection of revenues while never compromising on quality of beer. Perhaps that is why even the influx of so many new brands has not really spelt doom for sbdl’s brands.

With the market so expansive, does vaziraney think the advent of craft breweries will make any dent in the commercial brewers market or their brand products? he has a completely different idea on this line. “as in the West, craft beer is in vogue in india as well now. i do not think there is any threat to branded bottles, or any established brands. in fact, we are also working in same lines; you will see our wheat beer very soon in the market. We will address the consumer aspirations in a proper manner, so no one gets to lose any part of the market. We will also venture into draft and beer on tap”.

so the strategy is, instead of creating more competition, bigger brewers could join the bandwagon of changing tastes in increasing customer base in the country and leverage their established technology and production bases to meet market demands. no one gets to lose market share…everyone gets to gain on great taste!

som group also has a well-established csr program with initiatives in healthcare, clean drinking water, education and rural employment sectors. With the philosophy of ‘giving back to society’, it has a csr that runs the ‘Asha mohan Foundation Society’ that undertakes various welfare programs.

Today SoM group has come a long way, and is being acknowledged as one of leading liquor brand in many parts of the country. The company owes this achievement to all its associates, partners and members of SoM family. “Som is inclined on the premiumisation drive and its recent revamp of its portfolio is testament to this endeavor. The launch of new products meeting great success on the upper side of the value chain is driving SoM’s energy to create the world class products at attractive prices,” Deepak Arora signs off.

oNE of THE EARLIEST BRANDS To SET uP A MICRo BREWERy IN BANGALoRE, IN KARNATAKA, THE BIERE CLuB’S fouNDER Duo ARVIND RAju AND SISTER MEENAKSHI RAju HAVE AN INTERESTING TALE of STRuGGLE, HARD WoRK AND SuCCESS To SHARE WITH NEWCoMERS IN THE INDuSTRy.

The Biere paThBreakersbangalore, with its tag of india’s first “Pub city” should have been the first city in the country to set up a micro brewery. but gurgaon beat bangalore to it, due to many operational and policy reasons. however, the biere club today is one of the city’s and india’s best known brands for craft beer.

the story started in 2008, when arvind, a graduate of hotel management from christ university, planned to return from his job in the united kingdom, and set up something interesting in bangalore. With a family background that covered all aspects of hospitality-star hotels, and resorts, there was little doubt on the industry to invest in. but there was something else needed. the plan clicked when his sister meenakshi also decided to return to india from her corporate alliances abroad. meenakshi wanted to bring craft beer to india, and had ideas of a franchise. but the market was not big enough for a global brand to make inroads, so they decided to go on their own–and create the market.

research revealed that there was no policy on brewing and microbreweries that would regulate the business. the rajus made a presentation to the government of karnataka, “it was very well received. We had actually made a whole presentation on what was needed and how it should work, to get the policies in place,” arvind recollects.

two years and innumerable meets later, the policy regulations for setting up and running a microbrewery were created. the team took these two years to prepare for the task of identifying equipment and experts, getting the base work done. there is a regret though,” if karnataka was faster we would be the first microbrewery in the country. but gurgaon was faster,

we got delayed in bangalore, so we were the second to set up.”

at that point there were a few entrepreneurs in bangalore, who decided to work together in creating the regulations where there were none, to create an industry of microbrewing in karnataka, and succeeded. “it was money, hard work and a long wait,” arvind says. but it was worth it, because the group was opening the doors for an entire industry- that would create a lifestyle statement, provide employment and add to revenues.

this was the biggest challenge to the birth of the biere club. but it was only the processes to be created, because once those were in place, the growth started well. today there are very clear list of documents, processes and permissions. there is nothing under handed, everything you need to get is above board, and that is a relief for the people who are planning to get into the industry now.

the biere club opened its doors in may, 2011, and bangalore had a hip new place to hang out with the first mugs of crafted beer the city would see! the capital costs were not small, nor was the effort. the brand boasts of chef shaun kenworthy as f&b head, showing they do not take their f&b lightly, even if craft beer is the focus. equipment was the key to a good beer, so there could be no compromises. “back then india had no equipment manufacturers, so we chose

german brewery equipment, and the cost worked out to be pretty steep. but yes, over the years, there are many entrants to the field of equipment manufacture, and all are selling well. you can get equipment from china, or europe or even us, but what’s critical is maintenance. most good brands, also from china, offer good after-sales service support as well. but we learnt the pioneer way, for the second brewery, we got the designs and got the equipment manufactured in india at almost half the cost,” arvind tells us.

With the lavelle road brewery being a learning every step of the way, the second outlet was easier to set up. from taking the property on lease to installing the micro brewery and kitchen, every step had been a learning. being pioneers has its challenges, after all, but it gave them a chance to understand and navigate the market much better.

Today there are very clear lists of documents, processes and permissions. There is nothing under handed, everything you need to get is above board, and that is a relief for the people who are planning to get into the industry now.


two years after stabilising the brand in the heart of the cbd, the Whitefield outlet was launched, along with a restaurant- mustard and cress and a patisserie– everything stops for tea.

today, raju is an experienced person for brewery laws, and willing to help any new entrants. “the complete list of licences is clear, the official licence is rs.2.30 lakhs. one needs to pay rs.17.5 per litre as taxes every year and at the beginning of the year, the excise duty. for that the brewer needs to identify the sales planned and pay upfront. it’s smart to plan for average consumption and pay, then, if the consumption increases, the balance can be paid late,” arvind advises.

there are regular inspections, and data has to be maintained on the quantity manufactured, quantity sold, the ph levels and such information. but that’s all clear now. the company has a dedicated person who takes care of the constant regulatory requirements, leaving the brewers and rajus free to focus on innovation, taste and how to keep the market loyal.

competition? raju shrugs it away,” there is space for everyone,” he smiles,”the indian consumer has just started tasting craft beer. in other countries there are more than a thousand flavours of craft beer, and constantly increasing, india has about ten at the most, there is so much that can be done, and so much space for growth.”

as a new entrant in the craft beer appreciation, the indian tastes are pretty mild, he says, and wheat beer is the highest selling. bitter beers, that are enjoyed abroad, are yet to catch up in india. brewers are people with a passion for tastes and flavours, and most experiment to get better and more innovative combinations. but that is a very small market in india. its largely wheat beer and iPa (indian Pale ale).

the biere club’s tagline is interesting- “discover better”. having manufactured more than 400 flavours of beer over the last 5 years, innovation is high on the brew master rohit’s list of priorities. the craft beer varieties also have an interesting range from ale, lager, stout, Wheat, seasonal or club special. seasonal flavours rule and the mango beer is in high demand, as a favourite of the summers. in 2012, the biere club was the first microbrewery in the world to make mango beer! arvind mentions more new concepts-ragi beer for instance.

the base needs to be strong, flavours are a part of the creativity that rules craft beer. robusta coffee beans also became a creative concept-coffee beer!

the biere club is established in bangalore now, and the plans are only on how to climb up! the second outlet is up and prospering in Whitefield. Plans are about expanding to a third outlet then start bottling and retailing in maharashtra where it is legally allowed. craft beer is like music, in rohit’s opinion, the acceptance is a matter of personal taste. but the biere club has provided for all tastes-from the regular beers to seasonal specialities like orange thyme lager, coconut Porter, cucumber coriander lager, smoked Pineapple ale, orangina lager, and their signature brew- the mango ale, to name some. the food at the biere club complements the beers and the décor-easy on the senses, laid back for a relaxing experience and yet, distinctive. it’s been great going all the way for arvind raju and meenakshi raju - the trailblazers of the brewery revolution in india.

Having manufactured more than 400 flavours of beer over the last 5 years, innovation is high on the brew master Rohit’s list of priorities. The craft beer varieties also have an interesting range from Ale, Lager, Stout, Wheat, Seasonal or Club special.

< rohit ParWani

Brew MasTerAn interesting incidence of a biotechnologist developing an interest in and then passion for beer, is Rohit Parwani, the Brewmaster at the Biere Club for both its outlets in Lavelle road and Whitefield.

TELL uS SoMETHING ABouT youRSELf?after completing my under graduation in biotechnology from srm chennai, my interest in brewing came about when, in the third year, ours happened to be the first batch to study brewing and distilling. i got curious and decided i wanted to pursue this course. beer was interesting and while this is a part of the f&b industry, it’s a calm and peaceful profession. i went to study brewing, for a masters in heriot Watt, scotland. after finishing the course, i came back in January, 2013. in may the same year, i joined biere club and have been with them ever since.

AS A BREW MASTER IN oNE of THE PoPuLAR BREWERIES IN BANGALoRE, WHAT Do you THINK ABouT youR CuSToMERS’ TASTES IN BEER?at the moment, people in bangalore are getting more used to lot more different styles. Previously people would go head over heels over wheat beer, because it was light and less bitter. but lately, a lot more people are asking for complex, darker beers. for instance, stouts would take a month and a half to sell 1000 litres. now it gets sold out in 3 weeks. that’s a good sign for brewers. it’s also changing at a very healthy pace as well.

all 6 beers that we offer in the brewery- and everyone does that-range from light to strong and less to more bitter.

HoW Do fLAVouRS AT THE BIERE CLuB fARE?We stick to a policy of not repeating the same tastes. We make alternate batches,

so we have two different types of wheat that we keep circulating. We also have three or four types of lager and stouts. the same goes for fruit beers as well. in this way we never repeat the same batch again unless you have some supply issues. situations like if we don’t get yeast in time, which rarely happens, force us to brew the other batch. We have 8 fermentation tanks and 6 serving tanks, which means we can have 6 types of beer on tap. We have fermentation tanks and 6 serving tanks. at a time we can have max of 6 beers on tap, which we keep circulating.

WHAT SPECIAL TASTES Do you WoRK oN?We have done fruit beers, among a lot of firsts in bangalore-chilli lager in 2013 and beer aged in oak in 2013, to name a few. We have done a vanilla stout, experimented with smoked pineapple, even with earl grey tea and lemon grass. We were the first to introduce mango flavour and passion fruit, and all sorts of intriguing flavours like strawberry, cherry an even apple flavoured beer. We have also brewed a beer using organic ragi and organic jaggery.

our regulars love them. the thing with beer lovers is, as long as you make a good beer that brings out flavours correctly, they will drink it.

for valentine we made chocolate mint and people really liked it. response for all has been relay encouraging.

AND WHAT’S HoT?the beer scene itself has hotted up drastically. there will be a lot of healthy competition between breweries, and

this will introduce a lot of brew styles and flavours. this should get even more interesting over the next five years.

you ARE SECRETARy of CBAI, WHAT’S THE PLAN THERE? our biggest challenge at the moment is to give a voice to all craft brewers as a unit in front of the government, specifically related to karnataka. nationally we are communicating with fssai to define craft beer standards. so cbai is working hard, and for an association that started out as a back door meeting, we have managed to reach a number of milestones. as a unit, cbai can ask for allowance to take our beers out in bottles, that is right now our main mission. but i will rate our biggest success as when every craft brewery that is opened becomes a member.


rohit ParWani

The DaTa in Your Mug

> amy cohen-dagan

Weissbeerger is the world’s first beer analytics firm that analyses data for breweries in the on-premise sphere, providing them with deep market insights that aid them to optimise the entire supply chain. using the internet of things and mobile connectivity, with a unique combination of hardware, software and data analysis, Weissbeerger has developed a new market paradigm for the beer industry, that will ensure that no decision is a shot in the dark. real-time insights in various aspects of the beer market are drawn by creating a network of connected outlets, helping to optimise the beverage manufacturer’s supply chain, improve overall operations, increase revenues and to cannibalise into competition market share.

the process is simple. sensors, including flow meters and temperature sensors, are installed in bars and pubs. additional sensors, such as a people counter,

produces signals on customers who visit the pub, with data gathered from their mobile connection. beverage analytics™ also taps into the wealth of data in the bar’s Pos system, by integrating with its software. the data from all of these sensors is then collated at the beverage analytics™ hub, a small black box that contains 3g connectivity. this is then transmitted into the cloud in real-time where it is cleaned, analyzed and used to generate actionable insights. the highly specialised Weissbeerger team of data analysts generates instant insights, such as beer quantity and quality served.

up until present, breweries have only been able to collate production data or sell-in data or have spent large sums of money summoning market research companies for retrospective reports. With this solution, the sensors are directly connected to the tap, and hence

able to measure in real-time, every single millimeter poured at the point of consumption, every drop wasted and every last glass billed.

While the pouring takes place, the quality of the beer (as identified by Weissbeerger’s patented algorithms) is recorded; this ensures high compliance with the brewery’s quality specifications across thousands of outlets at any given time. the beverage analytics™ system provides access to other pieces of unprecedented data for drawing insights that support the supply chain, sales and marketing strategies.

since connected pubs form a huge network, it is also possible to identify and derive market trends from the data collated from independent outlets. this is an advantage for commercial breweries -where they can identify top and low performers and the level of sale


of their brands in each outlet. this aids them in planning for their promotions, stocks and inventory with those pubs. the data is shared with the brewery in a colorful, easy access real-time analytics dashboard.

apart from the aforementioned commercial benefits, beverage analytics™ provides a wealth of benefits to the pubs themselves. most notably, it excels in waste reduction as it minimizes free pouring, reduces foaming and over-pouring and can detect any leaks in a tap or beer line; these being major pain points from a bar owner perspective.

moreover, the information gleaned from the Point of sale as well as beer line (actual pours), allows for visibility across the bar’s entire business, ensuring that popular brands are always in stock and that the bar is never under or over-staffed.

this technology challenges the traditional brewing industry as we know it today. breweries now not only have access to granular-level, real-time data to make the correct strategic decisions, but they have a tool to measure them too. needless to say, this technology and solution supports beer manufacturers to optimize

every aspect of their business using deep insights. every market policy and production plan is data-driven, and every brand has access to market data, which was not available earlier in this largely unorganized market. this disruptive technology has brought the beer industry unprecedented data to the market’s fingertips, like never before.

as an example, in october, a major commercial brewery in europe ran promotions on their premium brands with all of the connected bars (that use the beverage analytics™ system). aided by beverage analytics™, the brewery showed the following increases in its premium brand business:

a 13% increase over its 7,475l baseline.

sold 8,440l during the promotion (an additional 965lts).

599€ as Promotion costs and 3,130€ extra sales, the brewery’s profit from the promotion was 2,531€.

received 4.22€ for every 1€ investment.

extended the peak consumption period by one hour as compared to baseline times, pushing up the overall volume poured during the promotion timeframe by 13% compared to the baseline.

4 out of 8 Premium brands showed positive volume growth during the promotion period.

the report also identified the bars with highest and lowest increase, as well as competing brands’ market share during this period (which decreased as a result of growth of brewery’s increased market share).

breweries spend millions on marketing trade spend, such as promotions with no real way to track their roi. Just as an example, sabmiller (millercoors) spent around $428 million on advertising spending in the u.s. in 2015 alone. Promotions are also static in time, having been predetermined by the brewery, and there is no way to communicate with all their customers (bars and other outlets) at once. Weissbeerger has introduced the ability to run real-time, highly focused dynamic promotions that match trends, with a direct two-way communication channel between the brewery and the bar, for the first time.

INTERESTING CASE STuDy

taken from a report on advertising spending of selected beer manufacturers in the united states in 2015 (in million u.s. dollars): https://www.statista.com/statistics/264998/ad-spend-of-selected-beer-manufacturers-in-the-us/


<

michael feil

MasTers of flavour

during the brewing process, brewers are faced with some issues that need special attention for resolving.

due to seasonal fluctuations in grain and hop crop, the beer’s taste might be subjected to slight differences. they need a standard variety of beer, malt and hop extracts that can be causing the characteristic taste, the typical flavour and the special colour of the applications. With those natural high quality products, brewers are able to keep taste at the same desired level.

another typical brewing-issue is the maturing process. there is nothing like a freshly drafted beer, but it needs big efforts and high quality ingredients to make. moreover, genuine notes of wooden barrels with a range of different oak wood extracts are needed to provide this quality.

most of the problems faced by brewers looking for high quality produce can be

resolved by destilla, a german supplier of botanical extracts, distillates, flavours and other ingredient specialities.

founded in 1969, destilla’s main business is divided into two parts. one division supplies the foodstuff and beverage industry especially with flavours, distillates and extracts. the second provides other hand flavour compounds, botanical extracts and other semi-manufactured products to the flavour industry. With our expertise in extraction processes, the ability of product matchings and good r&d work, destilla supports brewers right from the initial product idea up to development and production as well as after-sales service. iso 22000, haccP, organic, kosher and halal requirements are considered as integral parts of our product philosophy.

co-operation with universities and technical institutes on research projects enables destilla to continually expand its

skills and knowledge in new processing technologies. our continuous growth during the last 15 years with an average of ten percent p.a. has led to several investments and company expansions. now the next step will be to set up a new site to expand our productive capacity, beginning in early 2017.

flavoured beers are getting more and more popular. awarding great taste to your beers, destilla has a wide variety of flavours, starting from herbal to fruity and up to exotic tastes. Whether typical beer mixes like shandy or innovative beer mixes such as “strawbeerita”, “dark deer” or “ginger honey”, we are able to provide almost every kind of taste enabling our clients to market unique products.

Products for the beer-industry: beer, malt and hop extracts oak wood extracts citrus, berry, energy, exotic flavours and others

Destilla’s processing technologies: vacuum flavour concentration low-pressure extraction and high pressure processes vacuum distillation and column rectification reverse-osmosis processes nano-and micro-filtration

How Destilla’s products help brewers the main focus of destilla is providing tailor-made solutions for every kind of drink or food application. experts with a good feel for new trends develop individual products and recipes to suit the customers’ requirements. our projects close only after our customers’ confirmation full satisfaction.

the multinational team of flavourists and application technologists knows the different taste preferences in our sales territories and can therefore create individual products for each application in all our markets. of course, our customers

can also choose products from our wide standard portfolio. With its high level in customer care and flexibility destilla can guarantee short sampling- and delivery-times.

We insist upon sourcing the world’s best raw materials. so, if spices from middle east or exotic fruits from latin america, only the best natural ingredients are good enough to stand the tests of our strict quality controls. Particular attention is paid to the sustainability of all supplied raw materials.

these points make us different from our competitors according to our claim “the essence of nature”.

Individuality and Innovation: tailor-made formulations and developments strong botanical extract expertise high-quality products based on natural raw materials

DESTILLA’S PLAN To ENTER THE INDIAN MARKET destilla wants to enter the indian market with a strong on-site partner. With our branch offices, for example in australia, china and usa, we have reliable partners that are close to our customers and their needs. in india we started cooperating with company cfb consulting, based in gurgaon, india, and strullendorf, germany.

india is a very important market for destilla since we estimate a very big potential. With our on-site contacts and capabilities we consider good business opportunities there. We are able to offer products that let companies stand out from their competitors in all kinds of taste.

destilla wants to take the next step in its nearly 50 years of expertise. beside the construction of our new customer centre “r&d and application” as well as the production area “flavours and compounds” in 2017, we will set a historic milestone with the entrance in the indian market.

asMe cerTificaTe for safeTy valves opens up new TargeT MarkeTs

handtmann armaturenfabrik is a well-known name in the food and beverage, pharmaceutical and cosmetics industries, as a manufacturer of safety valves according to the Pressure equipment directive (Ped). the requirements of this directive, together with various applicable din standards, form the basic principles for the design and sale of safety valves in the european market.

safety valve technology from handtmann armaturenfabrik has proven itself on this market over many decades. our high-quality valve series in “hygienic design” offers the optimum solution with regard to overpressure protection, a long-lasting construction and cleanability of tanks.

but what’s the situation outside europe? for the us market, other regulations and technical requirements apply. the certification of the safety valves according to the relevant asme code is a prerequisite for entering this market. moreover, this certification does also provide a good basis for other markets, such as the canadian and the indian market. the asme-certified valve series and access to new markets will contribute to a further increase in revenue.

WHAT IS THE SIGNIfICANCE of THE ASME AND THE ASME CoDE? asme stands for association of american engineers, which is similar to the vdi in germany, and has published various standards and codes. the asme boiler & Pressure vessel code is a comprehensive set of standards for the construction, manufacturing, testing and accreditation of boilers and pressure vessels. it provides the requirements framework for Pressure vessels in section viii division 1, which, among other things, defines the requirements for pressure vessel safety valves. every two years, a new version of this asme code is published in english only.

GETTING STARTED oN THE ASME PRojECT–HANDTMANN ARMATuRENfABRIK ExPERIENCEthe development project “asme safety valve” was set up to enable handtmann armaturenfabrik to establish itself on the market as a seller in the short term. for handt-mann armaturenfabrik, manufacture and certification according to asme standards were a largely unknown territory. however, the web has an unlimited amount of information on this subject. the first task, therefore, was to find a specialized service provider who could offer the necessary advice on asme matters, specifically concerning quality requirements and quality assurance.

the matter of valve design and construction was a little more complicated–What does an asme-certified valve look like? what requirements does it need to fulfil regarding construction, function, and


performance? how can the product be certified? as there is no single guideline that addresses all these questions, the information needed had to be collected from the various relevant asme code books or obtained from other organizations with the necessary competency, such as the national board (nb).

WHAT’S THE NATIoNAL BoARD’S (NB) RoLE? the national board of boiler and Pressure vessel inspectors (nb) is an asme-certified independent testing laboratory for safety valves. in the usa, several testing laboratories exist with large manufacturers of safety valves, while only one approved testing laboratory exists in the eu. first, the nb tests the design drawings of the valves. then, preliminary tests of the valve prototypes are conducted to determine the key performance indicator. the next step is a quality audit at the valve manufacturers. the final step at nb is a test of valves from the current production. if the measured performance data matches that of the preliminary tests, the nb will issue a certificate verifying compliance with the asme requirements. this is the prerequisite for the asme certification which follows.

ASME-CoMPLIANT MoDIfICATIoN of THE HANDTMANN SAfETy VALVES to begin with, the required preparations and necessary conditions for a successful certification had to be determined. based on the relevant asme code, and with the help of the service provider, the following main tasks were defined:

Purchase of the required asme code books

construction of an asme-compliant safety valve (modification of an existing safety valve)

installation of an asme-compliant test bench

material sourcing and selection according to asme requirements

Quality manual and quality assurance processes according to asme

development of asme expertise and staff training

the original plan was to modify the existing valves to make them asme-compliant. however, preliminary tests soon showed that this would not be possible for various reasons concerning the flow characteristics. the performance requirements for asme certification differ

from the european requirements in that all the valves of a type series must have the same flow characteristics. for this reason, an entirely new series with nominal dn-sizes from dn 25 to dn 80 was constructed. in addition to the practical performance tests, the first nominal sizes of the constructed prototypes were also subjected to a flow analysis. this made it possible to evaluate and compare the parameters that influenced the flow characteristics. the results were applied to the construction of the other sizes, appropriately scaled in each case. all the prototypes were tested using a test bench with set, defined pressures for water and air media. following some fine-tuning of the design, the valves underwent performance testing at nb. later, valves from the current production underwent performance testing with different set pressure values. the performance values of both tests must lie within a specified tolerance range.

NEW TEST BENCH AND quALITy ASSuRANCE ACCoRDING To ASME REquIREMENTS a newly installed test bench at handtmann armaturenfabrik allows for testing of the prevalent valve sizes with nominal sizes between dn 25 and dn 100. usually, the testing pressure is 10 bar, but pressures up to 150 bar can also be tested after conversion. depending on their intended range of application, water or air is used to adjust the valves to a specific response pressure, which is another requirement of the asme code.

a further key requirement of the asme code is that of quality, and the quality assurance process necessary to achieve it. apart from the construction requirements, this also includes the asme-compliant materials to be used, the requirements for asme-compliant welding technology, the monitoring of the manufacturing process, and valve testing and adjustment. to this end, an asme Quality assurance manual in two languages had to be created, contain-ing the necessary inspection reports, and work and process instructions. the implementation of the quality assurance system will be reviewed later over a period of several days by audit (shop review). for safety valve manufacturers, asme has a special requirement that must be met. a certified individual (ci) must be appointed as an official “authorized agent”. a certified individual is a specially trained employee who has successfully completed an online training course at the national board.

the cis oversee the manufacturing of the asme safety valves, to verify that the requirements of section viii division 1 of the asme code are adhered to. their responsibilities cover the entire process - material selection, manufacturing, adjustment, and final inspection. in the last step of the process chain, the manufacturer’s certificate of conformity must also be signed by a ci. this is a key step in the process, as this is the manufacturer’s guarantee that the valves are fully compliant with the requirements of the asme code. only then valves are to be stamped with the asme certification mark (uv stamp) and the nb mark that identify them as asme safety valves.

albert handtmann armaturenfabrik is an asme-certified “uv stamp holder”

the armature factory is a certified manufacturer of hygienic stainless steel safety valves. the new type series 33551 and 33561 correspond to the relevant asme code with regard to design, performance, and quality. these valves therefore bear the asme certification mark with the uv designator (uv stamp).

fEATuRES of AN ASME SAfETy VALVES full stroke safety valve according to section viii division 1 of the asme code

hygienic design guidelines followed

Product-side surface <0.8μm or better

ciP and siP possible with pneumatic lifting

ball housing, flow-optimized with no dead space for optimum idle properties

stainless steel pressure spring for heavy duty

fda-approved elastomers possible in various materials

variable connection options

optionally: Pneumatic lifting, proximity switch, and valve heater

Brand final Touch

Pablo alvareZ

The production of a new beer can involve the use of different raw materials, a change in the brewing and fermentation diagram and different kind of yeast. Managing all of these parameters can turn into a nightmare for the brewer and cause a disturbance in the development of new beers. The “Brand final Touch” concept helps the brewer to produce different brands without turning into a Chinese puzzle.

the main objective of all companies is to increase sales and acquire new market shares. breweries are no exception to the rule. acquiring market shares most often happens through launching new brands aiming to attract new customers. it is not always easy to manage the development and launch of new beers. indeed, the production of a new beer may involve the use of different raw materials, a change in the brewing temperature diagram, different kinds of yeast or a different fermentation diagram. managing all of these parameters can turn into a nightmare for the brewer and cause a halt in the development of new beers.

there is an alternative that has a great deal of production flexibility, the possibility of quickly meeting market demands and a better quality assurance stability: the differentiation of the beer at the latest possible point in the manufacturing process and therefore just before bottling. this is the “brand final touch” concept.

BRAND fINAL TouCH CoNCEPTmost breweries already use some kind of “brand final touch” method. they use “high gravity brewing” to produce their beer. the alcohol content of beer is brought to the desired level by adding

A concept developed by Customized Brewing Solutions (CBS)


deaerated water just before bottling. this method already has something of the “brand final touch concept”. for example one can imagine that the concentrated base beer might be marketed as a strong special beer and the diluted beer as a traditional lager. this being the case, we already have the possibility of producing two or more beers from a single base beer by simple dilution. by going a little further, it is also possible to adjust the level of bitterness, the colour and the aroma of the hops during the time the beer is being diluted. this considerably increases the number of possible variations: in terms of the alcohol content, bitterness, colour and aroma of the hops.

the bitterness and colour can be adjusted in various ways. the bitterness can be adjusted just before final beer filtration by various products such as isomerised hops extracts. as for the colour, it can be adjusted by using a malt extract that does not contain fermentable sugars. there are also a lot of different kinds of hop flavours that can be used, giving rise to different floral and fruity notes.

so by using methods that are widely found in modern breweries, it is possible to produce several beers from a single neutral base beer with 7%-8% alcohol.

the use of hop products and malt extracts do not involve the necessity of a special mention on the label.

it is possible to push this concept further and produce other kinds of beer like top fermentation beers, beers with phenolic notes like witbiers, weissbiers, abbey beers, etc. the typical secondary aromatic metabolites excreted by the special yeasts used to produce these special beers can be replaced by similar aromatic compounds which can be found in several food grade spices.

as an example, witbier, weissbier and most of abbey beers contain significant levels of vinyl guaiacol which imparts to these beers some “clove” flavour and sweet smoky flavour. isoeugenol, eugenol, and their acetate esters present in clove buds can be used to impart these typical phenolic notes to the beer. other spices like vanilla, cinnamon, nutmeg can also be

a source of aromatic compounds which can imitate special beer flavours.

the use of selected spices extracts above their threshold of detection but below their threshold of identification, allows enriching the beer “bouquet” and improves the beer palate fullness.

fruity beers like kriek-cherry, raspberry, peach and lychee among others can be produced very easily by the brand final touch method by using adequate mixtures of concentrated fruit juices boosted by concentrated natural aromas of these fruits. the quantities added can also be smaller than 5 ml per litre of beer and the resulting product is not a shandy but still a beer.

BRAND fINAL TouCH PHILoSoPHythe classical ways of producing special beers are of course more genuine. some of these beers will be better than those produced by the “brand final touch” range of products. but some of them will be worse. if the base beer is a good beer, it is possible to get good special beers by differentiating it just before bottling.

the best philosophy is to use the same quality ingredients with the classical method but later in the process, to offer the biggest production flexibility.

the use of a highly purified dark malt extract just before bottling, offers the same characteristics to beer when roasted malt is used during mashing, but without the inconveniences of wort filtration problems, poor extract yields, low fermentation rates, etc. this can be extended to the use of isomerated hop extracts and hop flavours added to final beer instead of using them in the boiling kettle.

for more special beers like witbier which is “spiced” by adding coriander seeds and bitter orange peel to boiling wort, or like kriek which is macerated with “griotte”

cherries for flavour and colour extraction, etc., the extractions are done separately and the extracts are added later. it is like a cook who prepares different sauces to add them following the demand to a piece of meat just before serving it to the customer. this is done every day by great chefs.

this has to be the brand final touch philosophy: to add quality ingredients allowing to obtain a good product and a good marketing communication but at a different moment in the process.

DIffERENT TyPES of BEERthe brand final touch concept developed by customized brewing solutions(cbs) allows to produce different kinds of special beers from a lager: witbiers, Weiss beers, ales, abbey beers, iPas, dark beers stout style, sour ales, premium lagers, fruity beers including cherry, raspberry, strawberry, lychee, peach, apple, mango, pineapple, hibiscus-ginger, lime, lime-mint, black currant, cocktail beers including mojito, strawberry, daiquiri, sweet rum, whisky, rummy stout, white wine, chocolate etc., to name a few.

oRIGINALITy brewers value the originality of their products and try to preserve it. the production of a special beer by using a “brand maker” and the “brand final touch” principle by various different breweries does not imply that all these breweries will make the same beer. after all, the quality of the base beer is crucial and of the utmost importance, and it is fundamental in defining the character of the new beer. the brewer can also play around with the dosage of the “brand maker”, use several “brand makers” in proportions that he can decide and that will be specific to his beer and the brewer can also ask to customise the “brand maker(s)” if necessary.

the “brand final touch” concept frees the brewer from new manufacturing limitations when he has to produce new beers. it gives the marketing department free reign in their imagination: and allows to easily transform ideas into actual beers.

Identifying opportunity for business expansion is an art, and Rohit jafa excels at it. With over 25 years in the leather export industry, Rohit, an Economics major from St. Stephen’s, New Delhi, stands tall as an entrepreneur and a pioneer in introducing equipment for Microbrewing in India. After discovering the quaint charm of beer on tap in Germany, he decided to bring the same concept to the Indian market, at rates which were functional and pocket friendly. His vision and imagination coupled with extensive research, led to the opening up of his company “Sino-Trade Corporation Limited” (STCL), with its head office in Hong Kong.

> ishan grover

a sTep aheadRj BREWING SoLuTIoNS


Jafa began by representing and working very closely with a leading beer equipment manufacturing company in china, which had international certifications and provided quality equipment and support to new entrants looking to set up shop globally. soon after gaining experience and knowledge, stcl established its own reserved production spaces in 3 factories manufacturing various critical components for brewery plants. stcl have their own team of engineers and supervisors working in china who provide design and technical support to the factories. the production is monitored closely by stcl supervisors, right from the initial stage of raw material procurement. the plants are assembled together in one of the factories, tested, polished and packed. stcl has became the largest and most consistent quality supplier of beer brewing equipments in india.

Jafa’s company stcl was the first in india to provide complete beer brewing solutions that included design support, equipment supply, installation and testing, training of brewery staff, and monitoring the initial beer brewing processes. Jafa is instrumental in helping set up a large number of breweries across india over the last eight years. he supplied the very first pub brewery equipment at “howzatt”, galaxy hotel, gurgaon in 2008. stcl, has since supplied to 40 such pub breweries. to name a few-big Pitcher in bangalore; vapour group – 5 breweries in gurgaon & bangalore; Punjabi by nature group – 3 breweries in bangalore & gurgaon; striker group – 4 breweries in gurgaon; manhattan/downtown/open tap group – 7 breweries in gurgaon; and many others.

With the brewery business growing at such a rapid pace, in 2015, the brand- rohit Jafa brewing solutions-came into being.

With numerous clients and profit bearing breweries across the country-gurgaon, chandigarh, Panchkula, Pune, bangalore, kolkata, mumbai-the brand had no trouble establishing itself as one of the leading beer brewing solutions companies in india from brewery equipment supply to craft brewing.

rJ brewing solutions is supported by a young dynamic team, headed by their business partner ishan grover, a passionate beer enthusiast and expert brew master. he holds a b.sc. degree in biotechnology from garden city college, bangalore, and a m.sc. in food and beverage science from the international centre of brewing and distilling, heriot

Watt university, scotland. he is joined by Jay Jafa, who is a mba in finance, hong kong university and london business school.

being passionate about brewing, ishan loves to experiment with different flavours and takes his passion seriously while creating beer varieties. he has succeeded in moving away from the stereo type and has successfully introduced complex textures and tastes for the discerning indian palate. having to his credit an impressive portfolio of breweries, ishan feels that india is an explosive market that’s waiting to be tapped to its full potential. ishan started his career as a trainee brewer at ghana food & research institute, ghana. his earliest achievement in india 2011, was joining as brew master with lemp brewpub and kitchen, a franchise of lemP brewing company, st. louis, usa. in 2013 the manhattan, group utilised his expertise as a master brewer and from there on it’s all been an upward growth for ishan as a brew master.

Jay uses his knowledge to incorporate strategy management and logical skills, along with a global outlook and awareness of what is happening in the food and beverage industry. his dynamism and ability to solve complex financial matters comes naturally to him. now he juggles this with marketing, new business development, client negotiations, and other company related issues.

since 2015, a number of breweries started business on the strength and support of rJ brewing solutions - hangover, adda, bronx, Walking street, uptown, vapour bar exchange, Quaff, adams house, lagom, to name a few.

in addition there are many new projects coming up in bangalore, gurgaon, Pune, mumbai, kolkatta and chandigarh.

“the indian market for beer is at a very nascent stage”, says Jafa, “but there will be fast paced growth. consumers are loving craft beers, which is a paradigm

jay uses his knowledge to incorporate strategy management and logical skills, along with a global outlook and awareness of what is happening in the food and Beverage industry.

shift from bottled beers. also, beer drinkers are becoming more demanding in terms of varieties and tastes.”

many brands in gurgaon, bangalore and Pune are looking at setting up their second or third microbreweries. “manhattan has 7 (seven) outlets today”, says ishan. “the market needs a lot of education as new entrants into the business usually do not understand the need for the many critical requirements in setting up Pub breweries.”

“from load bearing capacity of building structure, to quality of water, sanitized plumbing, stabilized electric power, material storage standards, beer dispensing systems, general hygeine and cleanliness standards, etc. creating an understanding is a huge challenge while setting up new breweries,” says Jafa.

licensing and its procedure is a major obstacle, “since every state has its own rules; so we needed to conform to different regulations,” ishan adds.

With the success of microbreweries, different states are looking at the craft

brewing industry as a revenue generating opportunity. and i feel this is just the beginning.”

today, chandigarh, Panchkula, gurgaon, bangalore, mumbai, kolkata and Pune are rapidly growing markets. ”a very interesting trend has emerged in a few states with the license regulations allowing beer packaging in kegs and sale to other outlets. this will help promote awareness and demand for craft beers,“ says ishan.

indians today have begun accepting different flavours of beer, observes ishan, and that is a very encouraging sign. “experimenting with iPas, stouts and saison, appreciating barrel aged beers and sours. brewers are getting into innovations, albeit Wheat beer is still the largest selling - almost 50%.”

the market for craft beers is definitely very upbeat. it’s growing in the right direction, and people are getting excited about it. they want choice; consumers are appreciating the fact that craft beers are brewed with passion. at this rate it

might reach a stage where craft beer will need to be bottled, and may well eat into the bottled brands pie. consumers want choice, they want better and more creative tastes, they like to experiment – rJ brewing solutions is there to give them just that !!!

“The Indian market for beer is at a very nascent stage,” says jafa, “but there will be fast paced growth. Consumers are loving craft beers, which is a paradigm shift from bottled beers. Also, beer drinkers are becoming more demanding in terms of varieties and tastes.”

> rohit Jafa

Quality is the

Biggest strength

The rapidly growing beer industry in India is very sensitive to the quality of raw materials, so ensuring international standards are met is imperative to establish oneself as a brand in this industry, says jatin Patel, Sales Head India, DVKSP Impex, in conversation with BW Editorial team.

HoW Do you PERCEIVE THE BEER MARKET IN INDIA AND HoW HAS THE MALTS & HoPS MARKET GRoWN WITH IT.beer is the third largest drink in the world after water and tea. beer consumption in india has increased by double digits over the last few years. until a few years ago there were only a few options available and in a very limited market, but after craft/draft breweries coming on the floor, the market is booming and creating beer awareness with lots of different flavoured beers. india has a very high percentage of young population. People are travelling across the world and specially to beer countries, and they are now aware of good beer. so they are always looking for good beer in india as well. besides, they know of the health benefits of good beer. so today, all beer brands are doing very well and karnataka, haryana, maharashtra, goa, tamil nadu and andhra Pradesh are the fastest growing markets in india.

to produce good beer you will require quality ingredients. hops and malts are primary ingredients for beer manufacturing. hops are farmed in germany, czech, slovenia, usa, new Zealand and uk, with every country’s product having a different flavour. then there are traditional hops. malt has huge production belts in germany and central european countries, usa, canada, australia, russia etc. most brewers prefer 2 row malts for manufacturing a good beer.

WHAT IS DVKSP ABouT AND HoW HAS IT GRoWN oVER THE yEARS? dvksP impex operates in the area of import and export for a variety of breweries products. We have, i can say confidently, worked very hard to gain the expertise we have achieved in this field. today we are one of the leading suppliers of malts and hops in india. and have built several alliances based on trust that have proven to be long-term trading relationship with our global clientele. they rely on us for offering the highest quality products from across the globe. We have very good network in india with world class warehouse infrastructures in ahmedabad, mumbai, bhiwandi, Pune, bangalore, gurgaon, hyderabad, kolkata, chennai etc.

WHAT ARE THE PRoDuCTS THAT you offER IN THE INDIAN MARKET? in india we have created a niche in the market for hops, malts and other breweries products. We have been able to make inroads in the market because we believe in quality, not quantity. We are offering more than 50 types of different bitter and aroma varieties of hops to the indian market, all of which are procured with stringent quality norms. We are also supplying more than 40 types of base and speciality malts from the world over, manufactured by leading maltsters.

HoW DoES oNE TELL GooD MALT AND HoPS fRoM oRDINARy oNES? WHAT

fACToRS HELP DETERMINE ITS HIGH quALITy? HoW Do you MEET THESE STANDARDS?in most cases, international standards determine the quality of hops and malts that are supplied worldwide. all our ingredients are procured and produced with international standards as well. for instance, all our malts are 100% traceable from barley field through all stages of malting process up to the delivery, confirming to regulation ec/178/2002 of the european council regarding traceability. they are produced using the traditional process of over 9 days, and come with a warranty of high modification of the grain and real top quality of premium malts. We can safely say that none of our malts contains any genetically modified organisms as defined by european directive 2001/18/ec, which means that all our malts are gmo free guaranteed. they are manufactured in strict conformity with the internationally accepted requirement of haccP (hazard analyses of critical control Points) currently in force and the iso 22000 food safety management system and conform to eu and international regulations regarding the maximum allowable residues of pesticides, herbicides, fungicides, insecticides, as well as traces of mycotoxins and nitrosamines.

and finally, the malts we bring to india are transported only by gmP-certified transporters.

similarly for hops, the plantations we source hops from, rely only on origin authorised institutes, so all are produced under guidelines of usda and european hop standards. they are also tested under ice-3, hPlc methods with authorised labs. they are put through a drying process 8-12 hours with controlled temperature and moisture, while the crushing and pelletizing is done with international standard automated temperature control and cooling process. for packaging also, international standards are followed in processes using co

2, nitrogen and vacuum machines.

With the above standard we are following, we guarantee our products. also all our infrastructures for inventory are temperature and humidity controlled as per international standards for storage.

WHAT fuTuRE Do you SEE foR THE BEER MARKET IN INDIA?We are in the industry, and can clearly see a very bright and encouraging


future. since india has a bigger proportion of young population, the beer industry will see even better growth. young, more aware and better travelled people are more passionate for good drinks. With this view, most existing breweries in india are expanding their product line with quality brewing. and over the last 5-6 years, craft breweries and pubs have entered the foray, so they will also add to the boom in the market. With so much appreciation, both craft and draft will constantly be innovating to bring new, more interesting products to the market, and always get more beer lovers into their fold. hopefully government laws will also change in favour of the industry soon. once that happens, the sky is the limit for future of beer in india.

People are travelling across the world and to beer countries and they are now aware of good beer. So they are always looking for good beer in India as well. Besides, they know of the health benefits of good beer

THE quAff GuRuGRAMthe Quaff gurugram, organised by dvksP impex Private limited, was held on 13th dec 2016 at india. it was partnered by castle malting s.a., belgium, rJ brewing solutions, india, tales of froth, india, bright beer yeast, canada and fermentis beer yeast, france.

on the occasion, a number of specialists in the industry shared their expertise and information. silvia chalkou marketing & sales manager from castle malting s.a. belgium, bruno bonacchelli, master brewer, castle malting s.a. belgium, John eapen of tales of froth, ishan grover, the master brewer and Partner rJ brewing solution india, dante Phillips of bright beer yeast, canada and Pit Joseph from fermentis beer yeast, france, spoke in the event.

the event was focused on technical discussions. there was a presentation about the history of beer, after which bruno shared his experience and solutions for great beer. this was followed by a brew session “by the brewer, with the brewer, for the brewer’. there were open discussions between the brewers with a joint brewing session, where participating brewers got solutions for their queries. the second interesting part of the event was the open forum, held for the first time in india.

the Quaff event was a very fruitful forum for all brewery owners and brewers because it was educational as well as commercial. new products were introduced to

consumers and features were discussed, adding value to both brewers as well as vendors.

a hearty lunch and beer rounded off the event. the success of the Quaff event in gurugram has provided the encouragement for organising more fruitful sessions in all cities with breweries very soon.

siaW yion-miaW>

reduce energy dependence in Brewingthe brewing market in india is dynamic and growing, creating countless new opportunities for brewers. however, brewing in the country can be challenging due to inconsistent energy supply. Power losses in transmission and distribution networks across india average around 25 percent, and in some areas can reach 50 percent. this leads to disruptions, which have a negative impact on the long stabilization required during the brewing process. dsm brewer master for india, siaw yion-miaw at dsm food specialists shares the solution.


CHALLENGES IN BEER STABILIzATIoNfor the very important beer stabilization step, the unreliable energy supply can hamper the process and push production costs up. this poses a challenge for brewers who are very focused on first time right stabilization and cost efficient production, as consumers are sensitive to price and beer quality.

in order to stabilize beer using conventional stabilizing methods, the beer needs to be cooled to below zero degrees celsius. stabilization incurs costs including capex investments and maintenance to keep a large volume of beer at an exact temperature. Process utilities such as water and detergent for equipment cleaning are also required and brewers may need to have an extra cooling medium such as ammonia or glycol on site. in india, cooling can be even more challenging due to the warm climate and as a result of unreliable energy supply, breweries have to invest in additional capital expenditure for expensive power generators to keep production running. relying on generators also adds a risk to the production continuity of the brewery.

REMoVE THE ENERGy INTENSIVE CooLING STEPthe removal of the cooling step in stabilization helps to reduce production costs and energy reliance and dsm has developed a patented solution that does just that. brewers clarex enables stabilization at temperatures up to 7°c. this makes the cooling step unnecessary and allows brew masters to reduce the amount of energy used by up to 6%, resulting in lower production costs and a reduced environmental footprint.

REDuCE STABILIzATIoN TIME fRoM WEEKS To DAySin addition to the energy reduction benefits, this lean brewing innovation reduces the stabilization process from weeks to days, accelerating time to market without requiring large investments for production expansion. in fact, several breweries in europe and south east asia, which belong to a global brewery groups, have been able to shorten their stabilization time from days to less than an hour, thanks to the application of brewers clarex.

EASy To APPLybrewers clarex is a liquid, allowing for precise dosing and simplifying the beer filtering process, without the need for handling and rinsing of stabilization powder. it can be used with all kinds of malts and other raw materials. no large equipment is needed to start using brewers clarex. in general, only a small dosing pump is installed and brewers clarex can be simply added in small quantities to the fermentation vessel at the start of fermentation. it does not need to be dosed proportionally to the cold wort flow into the fermentation vessel, but can be dosed at any time while filling the vessels. Proper mixing is ensured by the normal yeast fermentation process. because brewers clarex doesn’t have to be filtered out and rinsed, beer loss is also reduced. furthermore, it has no impact on beer (taste or foam) quality. apart from the fact that brewers clarex is so easy to use, dsm’s customers have expressed that they are pleased that they no longer have to handle powdered products in the stabilization process, which saves them handling time and improves their efficiency.

SIMPLE AND EffICIENT CAPACITy ExPANSIoNfurthermore, breweries in india wanting to expand their production can do so easily and with less cost using brewers clarex, as no extra capex investment is needed for expensive cooling facilities and an extra fermentation tank. additionally, breweries can remarkably shorten their stabilization time and brew more efficiently.

SuPPoRT By REGIoNAL DSM BREW MASTERSdsm works hand-in-hand with leading breweries across the globe, providing support from teams of regional dsm brew masters and by our innovation centers in the netherlands and china and global application laboratories.

source: euromonitor

https://www.technologyreview.com/s/542091/indias-energy-crisis/

In order to stabilize beer using conventional stabilizing methods, the beer needs to be cooled to below zero degrees Celsius. Stabilization incurs costs including CAPEx investments and maintenance to keep a large volume of beer at an exact temperature.

0

5

10

15

20

25

30

35

Back To Results

Line Go

2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020INDIA

Market Sizes | Historical/Forecast | Total Volume | mm Hectolitres-Beer

> sabine Weyermann

gerMan MalTers To The gloBefor a brand that took birth about a hundred and thirty seven years ago, Weyermann malts have constantly moved with the industry’s changes and innovations, leveraging the developments for their own growth globally.

It’s interesting to know that at its inception, Weyermann Malts, set up by johann Baptist and called “Mich. Weyermann’s malt coffee factory,” produced malt coffee and some other varieties of fruit coffee in a small roasting drum under a tarpaulin! It has come a long way since then, with business acumen of his generations, the hard work and innovations that have brought the company to a global leadership position today.Led by johann’s fourth generation, the current Board of Weyermann - Sabine Weyermann and Thomas Kraus-Weyermann, the brand’s journey has been an interesting one. BW in conversation with Sabine Weyermann

Weyermann® is an old and established brand. How do you take this legacy into the future?sabine Weyermann (sW): We spend a lot of effort on maintaining our registered trademarks around the world. in addition, we are revitalizing old brands such as the Weyermann® bamberger hofbräu®, an old bamberg blond lager. on the malt side, we are currently creating brand awareness for several new varieties, including a line of eraclea malts. our curator of the Weyermann® historical collection and archives is passionate about keeping history alive in books, on facebook, and in programs offered by the Weyermann® academy. franziska Weyermann grew up in the historical villa on the company grounds, surrounded by old brownstone buildings that have been designated a protected national historical monument. she will take our legacy into the future.


How do you approach the business side of malting? sW: malting is, of course, our core business. even more so, it is also our passion, which has been a guiding motivation in our family for four generations. We share this passion with the company’s family of employees, as well as with our worldwide family of distribution partners and customers. it’s wonderful to watch our family grow. i love being an academically trained brew engineer, a beer sommelière, and a malt merchant. We grow constantly together with our customers.

In your view, what are the secrets of good beer making?sW: at the top of the list, i would rank a passion for brewing. it must be in your genes! We also discovered that great raw materials of consistent quality help a great deal in making good beer. timely deliveries of these raw materials in the right quantities are also essential. customers trust our experienced export

optimizing brewing processes, as well as managing taste, aroma, color, and foam stability of their beers. among our 190 staff members, some 50 of them hold diplomas or advanced degrees as professional brewers, maltsters, brew masters, or brew engineers. to stay on top of global developments, we are constantly experimenting in our Weyermann® pilot brewery with the full range of our malts. this allows us to test the process characteristics of our malts in practice.

third, as a family business, we build honest and dependable friendships with our business partners. satisfied customers are most important to us. We listen to our customers’ wishes, which helps us to constantly improve quality and diversity of our products. our customers can easily identify original Weyermann® malts through the uniform red-and-yellow design of our packaging. When a bag says Weyermann® on the outside, you can be sure of the quality on the inside, and you can always count on flexible and dependable deliveries on time. We drive innovation in our plants, are keenly interested in protecting the environment, and enjoy sharing our passion for beer. these are the values that connect us with our customers.

these three pillars form a value chain that results in excellent end products. Weyermann® specialty malts thus represent unique raw materials that ensure the success of our customers.

team and our local distribution partners around the world.

What are the process steps required to turning out top-quality products?sW: there are three pillars that we consider essential for Weyermann® quality and service today.

first, our partners value the sustainability and dependability aspects of our raw materials: We have implemented long-term plans with more than 500 regional contract farmers. they cultivate the key grains exclusively for our malts, while adhering to all pertinent food safety requirements. this is because our customers expect food safety, full transparency, and exceptional quality from the raw materials they purchase. brewers know that if you want to produce great and unique beers, you need to start with great and unique malts…and these come from carefully selected grains. in addition, part of the excellent quality of our Weyermann®

specialty malts comes from a proven six-stage cleaning process that is unique in the malting industry. last but not least, we are especially proud of the roasting process we employ for our original Weyermann® caramel and specialty malts, which have a long brand history.

second, we are always happy to share our cutting-edge knowledge and many years of experience. our team has in-depth malt and beer competence. We have 18 brew experts on staff who are ready to advise our customers in such areas as recipe formulation and

What role does the heating and roasting process used at Weyermann® play in the quality of the finished beer?sW: the secret resides in the type of drums we use for both roasting and caramelization. if you want to produce homogeneous caramel and roasted malts, only a roasting drum will do. it ensures that each and every grain comes out the same. in addition, we rely on well-trained employees with lots of experience and know-how to use this special technology.

uniform and well-controlled temperatures throughout the entire batch are essential for obtaining a uniform saccharification at 70°c and a homogeneous caramelization at 130°c and above. depending on the type of caramel malt, we may increase the temperature up to 200°c.

to make caramel malt, we transfer the green malt directly from the germinating box into the drum. to make roasted malt, we transfer kilned malt to the drum and roast it there evenly at temperatures up to 250°c. in this process, we create the typical roast aromas that are reminiscent of bitter chocolate. brewers can rely on color consistency and typical caramel flavors of Weyermann® specialty malts. this makes the brewing process easier and more predictable, and thus ensures optimal beer quality.

Talking about quality, how do you see the positioning of the Weyermann® identity in the industry?sW: my husband thomas kraus-Weyermann and i try our best to personify the corporate philosophy of our company. its key values are quality, reliability, and trust. our unique variety of base, caramel, and roasted malts have made Weyermann® a world market leader in the specialty malt segment. customers in 135 countries now identify the Weyermann® corporate identity with our red-and-yellow corporate logo.

Weyermann® has a significant presence in the rapidly growing beer market of India. What are your plans specifically for this country?sW: it is our goal to get beer drinkers in india excited about traditional bavarian beer styles, as well as new craft beers. We want to inspire brewers to create their own unique beer recipes. We support our local distribution partners in india and help them grow. since 2008,

Weyermann® executives have visited indian trade shows personally and have invited the leaders in the indian brewing industry to come to bamberg to experience the Weyermann® world. We encourage them to enjoy traditional franconian smoked beer, as well as to participate in seminars for distribution partners and brewers.

We have been the pioneers in the indian market and want to develop it further by making available our special skills, long-term experience, and flexibility so that we can satisfy the wishes of local brewers.

What keeps Weyermann® ahead of the competition?sW: We remain curious about new aromas and keep trying to create memorable beers. every question posed by our brewers helps us to think, to mature, and to develop further. this is how we came up with innovative tools that make the brewing process easier. the Weyermann® malt aroma Wheel®, for instance, is one of them. it even has become a scientific project. We measure our own success in the success of our clients.

We share knowledge and ideas with our worldwide network. during our travels, we sometimes notice different solutions. often we can bring the competence of our well-trained experts into the breweries. at home, in germany, we are proud of the Weyermann® pilot brewery, which is a high-tech jewel in a historic building. to stay ahead of the competition, most importantly, we have created an innovative work environment for our steadily expanding staff.

thE idEal tools For craFt BrEwErs

To translate their flavour ideas into marketable reality, craft brewers need a reliable tool if they are to produce creative beers at a consistently high level of quality. Krones’ portfolio accordingly includes various products designed specifically for craft brewers.

MICRoCuBE–MoDERN-DAy TECHNoLoGy foR SMALL BREW SIzESthe microcube brewing system is for a brew size of five or ten hectolitres, which is featuring a brewhouse and a fermentation cellar. the concept also includes the water, heat and refrigeration supply. the pre-assembled modules are installed and commissioned within a minimised timeframe and have compact dimensions. the vessels diameters measure not more than 1,200 millimetres, while the valve and pump module measures 1,000 x 1,000 x 2,150 millimetres. the entire scope of delivery can be accommodated in three to four 40-foot containers.

the microcube’s electronically aided, manual operator control concept is

extremely flexible and easy to handle. for the milling operation, a two-roller grist mill is provided with a milling capacity of 500 kilograms per hour with manual malt feed and grist removal.

the mash-lauter tun is fitted with a wall heater for the mashing process. for lautering, it utilises the field-proven false-floor design employed in large-tank construction. a pitot tube enables the lautering function to be manually regulated.

the whirlpool is fitted with wall and floor heating to ensure optimal heat-up rates. a stromboli riser, additionally, intensifies the evaporation of base aromatics. there is an option for integrating a simple vapour precipitation capability featuring spray heads in the vapour pipe or a vapour condenser for producing warm water. the warm water is stored in a water tank with wall heating, temperature display and a “full” signal. the high-speed steam generator supplied with the system produces 50 kilograms of saturated steam per hour. the refrigeration is supplied by a compact cooling system: it chills glycol, which is stored in the glycol tank, for cooling the tank(s) and the wort. for the brew size of five hectolitres, a cooling capacity of twelve kilowatts is installed; for ten hectolitres the figure is about 17 kilowatts. as the ciP system, a one or two-tank version is available. the standard process is non-circulatory ciP cleaning with a buffer tank.

for fermentation tanks, there is a choice of tanks featuring 5, 10, 20, 25 or 50 hectolitres net capacity with wall and cone heating.

THE KRoNES CRAfTMATE–CoMPACT AND VERSATILEkrones also has a can filler for the low output range in its portfolio: the craftmate. this modularised, volumetric filler, with its 24 filling valves, has a pitch circle diameter of 1,080 millimetres. it is suitable for both small firms and craft breweries. the craftmate has been developed as an autonomous machine. the filler has in some points been deliberately designed for a simpler construction than the can fillers produced by krones hitherto, and has extremely compact dimensions. during cleaning, for example, the ciP cups are inserted by hand and an automatic external foam-cleaning feature or hot-water gush-type jetting can be integrated as options.

thanks to its innovative technology, the craftmate can be operated without a lifting cam. this saves on components and makes the machine more easily accessible. the filler is in open design and thus simple to clean as well. the cleaning media run down the sloping table-top into a defined drain and thus

the craftmate can be filler for beer and carbonated soft drinks, and is developed as an autonomous machine.

hanagudu, harish krones india Private limited

dr. ralPh schneid krones ag steinecker plant


cannot collect in puddles. from the table-top, the filler is very conveniently accessible for maintenance purposes. for maintenance work on the distributor, this can be removed upwards.

the electrical control cabinet is connected directly, with concomitant space savings. the pneumatic control system for the valve rack is also integrated here. the compactly dimensioned valve rack is located directly behind the filler together with the product tank, and the adjacent seamer is electronically block-synchronised using servo-technology.

during the development stage, priority was intentionally given to high flexibility for the different products and container formats concerned. the craftmate has been designed for filling cans in the standard 211/202 format, but can optionally also be set up for the 204/202 to 300/209 formats. the machine’s output depends on the can volume and the product parameters involved.

CoMBICuBE–THINK BIG, ACT fLExIBLE AND PRoDuCE SMALLlearn from “big” brewing technology and use it for producing specialty beers in small batches: a balancing act that krones ag has mastered with the combicube system. the combicube is predesigned for relatively small specialty breweries, producing up to 250,000 hectolitres of sales-quality beer that handle highly diversified product ranges and seasonal products. the system is modularised in construction, permits individualised system design, and is easily expandable. the nature and number of the vessels can be put together to suit the requirements involved. the combicube gives breweries an option for producing high-quality products with different brewing processes and high volume variance.

THREE CoMPoNENTS foR BREWHouSE, fILTRATIoN AND CELLARthe three “cubes” are the combicube b brewhouse, the combicube c cellar unit, and the combicube f filter. role models from the large equipment category, like shakesbeer, the twin flow system or twinPro have been used, retaining their functionality, reducing the amount of equipment involved, and exploiting the advantages of their “small” size. thus operator-friendly, field-proven technology is made accessible to small and mid-tier breweries as well.

CoMBICuBE B–THE CoMPACT BREWHouSEthe compactly dimensioned brewhouse covers an output range of 40 to 100 hectolitres of hot cast wort with up to ten brews a day and original gravities of up to 15 degrees Plato at 98.5 per cent extract yield. it can be combined with the mash tun, wort copper/cereal cooker, lauter tun/mash-lauter tun, wort copper/mash-wort copper and whirlpool vessels.

CoMBICuBE C–PERfoRMING MANuAL WoRK AuToMATICALLy the combicube c is precisely the right choice for breweries that operate a traditional fermentation cellar with hose connections for the tanks, but nonetheless want to benefit from the advantages of a process control system and are therefore planning to modernise their cold zone. the newly developed concept combines the freedoms of a hose-type cellar with a perfect overview of the functions ongoing in the entire fermentation cellar.

it offers an output range for filling and draining of up to 110 hectolitres per hour, a yeast harvesting output of six hectolitres per hour, and is thus adequately dimensioned for the combicube series or for breweries with up to 250,000 hectolitres of sales-quality beer. the combicube c handles the “fill fermentation tank”, “transfer young beer” “yeast harvest”, “transfer to filtration”, “fill bright-beer tank” and “transfer to filler” functions.

CoMBICuBE f–MoDuLARISED fILTRATIoNfive functionally defined modules are optimally harmonised in the combicube f, and can be combined with each other on the modular principle: the filtration module, buffer module, carbonation module, disposal module and the ciP module. the modularised design means that subsequent expansions are easy to implement. the wide adjustment options for the filtration output, made possible by the twin-flow principle, offer simple solutions for complex job profiles. the combicube f operates in a nominal output range of 26 to 104 hectolitres per hour with continuous running times of up to 14 hours. it is available in six different sizes.

beer enthusiasts say craft beer is a style statement. and a subjective one at that! most people, who have a deep passion for beer will appreciate craft much more than regular beers. those with even more passion set up a brewery!

at least navin mittal did just that.

With a master’s degree in business from clark university, usa, navin learnt brewing at brewlab.co.uk. but after returning from the us, where he had been a home brewer, he missed his craft beer in india.”the only option we had for beer was kingfisher, when i got back in 2006,” he recalls. at that time, the laws in maharashtra had nothing about setting up microbreweries–no laws, no regulations, and no future either.

navin researched online vociferously for any indication of what could be done with the market, beer had to be a focus. “there were a million people in the us who make beer as a hobby,” he says,”but it is illegal in india.” so he started reading up and maintained a blog about beer and brewing. that is how his current partners rahul mehra (with a degree from ihm aurangabad and the university of hudderfield uk). & krishna naik (a techie with a master’s degree in business from ie business school, madrid), reached out to him. they were all interested in this work, but didn’t know where and how to start.

the first plan was to set up a brew pub, but there were policy restrictions on a brewery and pub in mumbai. so the next best thing was to manufacture beer and sell it on tap. along with his partners he decided to brew classic beers using ingredients locally available, keg and sell it. they would have the freedom to try various tastes and the pleasure

GOLD FROTH

gateWay breWing

At that time, the laws in Maharashtra had

nothing about setting up microbreweries–no laws,

no regulations, and no future either.


of brewing new flavours. the name would be on the city of its birth mumbai – gateway brewing.

approaching the excise department, they explained the process, met with government officials and administrators to explain the concept. they made applications and presentations and were told that they would get a decision after ten days–which lasted a whole two years!

starting in 2011, they worked relentlessly to create the industry in maharashtra. While the policy existed, no other department allowed permissions- after all it was alcohol, and these were permissions required from pollution board, industries department, even bmc. since this was by fermentation, the laws were also about pollution control! the fight was not only for regulations, but to also explain to the law makers that the micro-brewing industry wasn’t polluting or hazardous, and needed to be deregulated from these laws. “We needed a strong policy on brewing industry itself, and then taxes and duties,” says mittal. approaching the excise department, they requested to allow manufacturing in areas where all these permissions can be given. sale could be elsewhere.

finally in 2014, the permissions came through. gateway brand could now be manufactured and kegged and sold in other pubs and outlets. “We were over the moon, since we had already invested in real estate, equipment and other things,” navin says. after having invested about rs. 3.5 crores, this was welcome news!

gateway has some distinctive styles- german style wheat beer-White Zen, indian Pale ale (iPa), doppelganger, a dark wheat beer and sidecar, an apple cider beer. gateway beer is now available at about 70-75 bars in mumbai. gateway as a brand launches a new beer every month, after consulting with chefs, brew masters and the client bars. there is constant innovation - consumers get something exciting to taste and brewers get something exciting to create. a good example is the kaapi stout that was released on their second anniversary- brewed with roasted black barley and single estate coffee from the south.

the market, navin says, has grown over the last two years. along with it, the base market has developed as well. earlier, there were no equipment manufacturers, but today, breweries have a wide choice.today, people love the craft which we give. they are loving the unique, different tastes which are far better than which you would get five years ago. there are a number of vendors for all other things-glasses, coasters, and business is growing. gateway buys almost 500 glasses every two or three months and coasters on a regular basis. every supporting industry-equipment, raw material, interiors, accessories, glasses; crockery-is growing with it.

today, gateway brewing has maxed out its installed capacity, “initially we had capped out at 2 lakhs litres a year, and then we met the excise department and asked for an increase allowance for capacity, and now it is 5 lakh litres a year,” says navin.

in maharashtra, the brewery licence has been there for some time, and a manufacturer can sell it anywhere. they choose to manufacture and sell within the state to escape taxes and transport. While movement of beer is allowed in kegs, microbrewers cannot sell in bottles while bigger brands can. “there are restrictions for no reason, maybe due to no proper understanding by department of the industry,” he adds.

gateway beer is fast reaching its highest point, says navin, who is a craft beer enthusiast himself,” and i believe that people who like craft beer like to explore new tastes. We know people embrace new tastes, so the markets want a choice and a number of varieties to choose from. a few years ago, you could order kingfisher, ultra or strong, hayward’s, and they all tasted the same. now there is a choice and people prefer that. that should be the growth path.”

Gateway buys almost 500 glasses every two or three months and coasters on a regular basis. Every supporting industry-equipment, raw material, interiors, accessories, glasses; crockery-is growing with it.

navin mittal>

Beer Means responsiBle drinking

the premier brewers industry body in the country, the all india brewers` association (aiba) represents more than 85% of all the beer producers in the country. they consist of major brewers, malt companies, packaging suppliers, and other associates of the brewing industry.formed in 1977 in bangalore, aiba aims to promote the understanding of beer as a product and represent the brewers against irrational taxes, policies and regulations. it is also working on changing the perception of beer in the minds of both lawmakers and consumers, and driving it as a concept of responsible drinking. bW speaks with shobhan roy, director general of all india brewers association.

< shobhan roy

WHAT IS AIBA’S SINGLE BIGGEST oBjECTIVE To WoRK ToWARDS, foR THE BREWERy INDuSTRy IN INDIA?the challenge this industry faces is to change the perception of beer in the minds of regulators, politicians, trade and consumers. beer needs to be seen as a low alcoholic beverage to be consumed responsibly. beer is not “daaru”. the way beer is produced, served and consumed is distinct from hard spirits. yet beer availability, rules and regulations, age of consumption (in many states) is same as for spirits. thus taxation models adopted by states ignore this point.

HoW Do you SEE THE INDIAN MARKET foR MICRoBREWERIES DEVELoPING? let me be very honest. aiba is an association of the bottled beer companies like united breweries, sabmiller. carlsberg india limited, abinbev, mahou india, molson and coors, along with som breweries, dewan modern breweries and khoday breweries. these members together control 95% of the brewing industry in india. (tamilnadu has separate brewers and are not our members). therefore it

will be unfair for aiba to comment on microbreweries or craft breweries

Do you SEE A CRoSS PuRPoSE BETWEEN BRANDED oR BoTTLED BEERS AND CRAfT BREWERy PRoDuCTS? both the categories operate in two very different segments

AT THE PRESENT RATE, WHERE Do you SEE THE MICRoBREWERy MARKET HEADED IN 5 yEARS? again this is a city phenomenon, but i look at the bottled beer business to grow faster.

WHAT DIRECTIoN IS THE BRANDED BEERS MARKET TAKING IN INDIA? barring hitches in some states in distribution, overall the beer industry is set to grow. most of our members have pan india presence, and consumers are able to access brands of their preferred choice anywhere. the branded bottled beer market will therefore grow.

Do you SEE THE INDIAN BEER MARKET CATCHING uP WITH THE GLoBAL MARKETS ANyTIME IN THE NEAR fuTuRE? low alcoholic beverages is the future. With favourable demographics,

more educated youth with better disposable incomes, trends are changing. take kerala for example, only beer bars are permitted now (except five star hotels). maharashtra opened only new retail beer licences to increase width and depth of distribution. in india, the per capita consumption of beer is 2.6 litres per annum. china is 37 litres and with global trends filtering into the country, beer industry is bound to grow. globally, 75% of the alcoholic beverage consumption is beer and balance, spirits and wines. in india it’s just the reverse if you consider country liquor in spirits consumption category.

if you analyse, only 7% alcohol of the total alcohol consumption in the country comes from beer. and therefore beer has to grow.

a classy BrewpuB or ‘The casual hangouT By The sTreeT’ToIT - INTERIoR DESIGN balan and nambisan architects

toit is one of bangalore’s oldest and most popular brewery pubs. With a unique multi level design, it has become an inspiration for many beer enthusiasts in the city.

the brewery pub was designed by balan and nambisan architects (bna), in bangalore.

the firm is headed by two principal architects arun balan and arjun nambisan, supported by a team of 25 master planners, architects and interior designers. bna’s unique strength lies in its understanding of the client’s objectives, personality and values. the design philosophy behind toit is a clear outcome of this strength. arun balan speaks about the project, his inspiration and the product.

DESIGN THouGHT AND INSPIRATIoNtoit is all about people and the vibes they share are central to the design philosophy. it’s a hot spot to gather, to unwind without trying too hard to fit in, or to have a great evening with friends, colleagues or just by yourself.

our first thought was to capitalise on the volume that the premise had to offer. the challenge was to identify the structural elements so that we could eliminate the walls in between, therefore opening the place up. once this was done the various levels looked into each other across the central courtyard three floors high. the visual as a resultant is stunning and engaging. you will always see people peering over the edge to get a glimpse of what’s going on at the other levels-

spaces that will be as vibrant as the users themselves.

MATERIAL PALETTEthe idea here was to make sure the whole ambience doesn’t get too overbearing and pretentious.

being true to the brief we were given, we wanted to use material that one could identify with. brick as an element that is used across gives the user a sense of being part of the old world british pub. it is warm and friendly and has a sort of the old world charm. there is ample use of basic metal details and wood. flooring essentially is wood and tiles, so while wood evokes warmth, tiles are hardy and durable. the use of wood seamlessly across floors stitches the spaces as a whole in more ways than one.

it could be the brew tanks at the first level or the elevated stage at the next.

the multi-levels have been designed keeping various user groups in mind. toit entertains all kinds of guests-from fine dining to a nice sunny morning space to a dance floor to just basic areas to hang at the lower level. there is something for everyone. the design offers a solution to what most people in the hospitality sector seek to resolve. keeping the costs to manageable limits, the challenge was to scoop out spaces that exude warmth, friendly and inviting

the profile of the pub was to be ‘the place across the street where one could hang with friends and listen to some great music and gorge on yummy food on the way home from work’. hence the palette of material we wanted to use had to auger well for this cause.

INTEGRATIoN of THE LEVELS

i think as designers, that was the biggest challenge for us. the nature of the building structure being composite,


it was that much more of a challenge to structurally reconcile all levels and make it function as one whole. edges of all levels were looked into carefully to allow for the connect. this turned out to be the focal point of the design direction. the uniqueness that approach brought about is one of biggest features of the interiors.

THE BuDGETas with all programs, cost and its implications posed a unique problem.

the tight budget meant that one had to consistently focus on the customer experience of touch-feel. detailing and use of material that normally defines budgets had to be closely looked at. ostentatious display had to avoided, and so everything you see in the pub is there for a reason-either to light up the

this, we felt, would provide a reverent notion that most of the target group relates to.

roofing is done with the typical mangalore tiles with glass insets. the play of light and shade gives a very distinct flavour during the day and the glow, almost a halo like feel from the outside in the evenings.

of fuRNITuRE AND fuRNISHINGSthe furniture used addresses the requirements of the varied seating typology of the space. We have the old fashioned benches which most youngsters relate to either from school or maybe even an old fashioned workshop. the high bar stools has a very british feel, in keeping with the language of the place. the lack of forced detailing across

otherwise would have made its way to the streets.

LIGHTINGlighting has a lot of emphasis, as should be in a place like this. the thrust here is on the lighting effect rather than the light fitting. most of the lamps you see here are low cost, most unpretentious and almost invisible. the lighting level achieved is subdued and completely functional, keeping with the nature of the design and function. it isn’t dark and dingy-giving it a club like feel and nor is it too bright and loud like a wannabe restaurant. the thrust is to emphasise the movement path, light up art, graphics and the posters and more importantly the brew tanks, and just meets the level of lighting required across the different table tops at all the levels.

all furniture types keeps the place looking raw and purely functional. the bed type seating at the sun lounge at the top floor caters to the lot who come seeking a place to ‘park’ maybe on a sunday morning with family and friends, and soak in the warmth of the sun streaming through the tiles.

the largely retro use of wood predominantly exudes a sense of warmth and friendliness.

recycling and refurbishing old furniture was done to keep costs low and also to infuse life into lovely old furniture which

space, provide security, comfortable seating or a visual experience etc.

their interior architecture therefore had to be resolved in a manner that made sure the basic design-function don’t conflict but complement each other.

LANGuAGEthe language was retro and therefore the visuals had to keep the theme. the vintage nature of the visuals has do with the iconic status of the subject, be it movies, musicians or the artists depicted.

Vapour when The MisT descends...the Journey of vaPour is an insPired one!


vikram rana

When an engineer, a be in chemical engineering, with a Post graduation in Plastics technology decides to follow his heart and launch a career in the food industry, it is not something that happens every day. the whole reason why vikram rana, the man behind vapour, started the third microbrewery in the north of india (just after rockman’s beer island and howzatt), was just one-his passion for beer and his head for business. he saw the industry as it would be in a decade, and hit the bull’s eye!

“We had a restaurant in gurgaon,” rana recollects,”mojo, which had been set up in 2001. it was a plain vanilla restaurant but was doing good business. food was my hobby and i really loved drinking the beer at howzatt, so i wanted to get into that business. “

in 2009, the world economy was reeling under recession and real estate prices had never been lower in gurgaon. rana made his kill and picked up an 18,000 square feet of space at extremely nominal rates, in exactly the kind of place he wanted.

the capital equipment consulting was done by sino-trade corporation limited (stcl), from singapore. the brewery opened in 2009 and since then, rana hasn’t looked back. ”now i have a brand called vapour bar exchange- and two outlets in gurgaon (one in sector 29 and one in sohna road) which are both breweries. there is another outlet in hauz khas in new delhi which is not a brewery,” he says. today, there is a vapour in bangalore’s upmarket 100 ft road, in indiranagar as well.

initially, rana had the support of a very well established brew master, dr. cariappa, who helped to make the recipes and set up the production for a year or so. after that he

had a lady brewer to come down from the us and support in the brewing, but she had to leave due to ill health. now, he says,”we do not have a designated brew master right now. i work on the recipes and there are some trained people who run the brewery.”

it could not have been easy starting in this industry, seven years ago, just when the indian market was learning about craft beer.

no, it wasn’t, he says, and added to that the fact that gurgaon has never been a beer market. “People like whisky here, they drink hard liquor, with the idea to get drunk. drinking is not a social phenomenon here in gurgaon, unlike bangalore, which has had a culture of drinking beer in evenings with friends. so we had to create the culture. howzatt had set the precedent, and we just went ahead on the same path,” he adds.

it took a few years but the beer culture did arrive at gurgaon, and today it is one of the biggest markets for beer and breweries. rana had one of the first mover advan-tages here, and he used it to the full. after the education provided by the burgeoning breweries in gurgaon, and helped along by the changing culture of the city, the acceptance, even liking for craft beer has increased drastically.”gurgaon was always a whisky drinking place, we made a differ-ence to the drinking culture. other factors were the people in gurgaon are world travelled these days, so very well versed in craft beer. a lot of them are back from the us and other countries, so they expect good beers,” he says.

today the population of gurgaon is about 15 lakhs, and now there are close to 35-40 outlets. most of them are completely dependent on the corporates and multi nationals located in the city. there are also drinkers who come down from delhi and noida to enjoy at a brewery pub, and they are not very price sensitive. over the last few years corporate groups that like to spend their evenings in breweries, bargain long and hard to get the best deal, but they are also the regulars.

so how did the craft beer culture change the cultural scene in gurgaon? does he take credit on being the owner of one of the initial brewery pubs in gurgaon’s change?

“there are some changes. beer is now being accepted as a social drink, among friends. the scene has change completely in gurgaon. besides, the weather of Pune and bangalore encourages cool drinks, gurgaon is hot most of the year. that was one reason why beer is being fast taken up as a favourite drink,” he says.

today, increasingly ladies are becoming beer fans. they typically prefer mild wheat beer, since we are not a country that

enjoys bitter tastes. “it’s our staple,” says rana,”we are wheat eaters. so the mild, cereal taste of wheat appeals to us much more than a bitter taste. We need soft flavours.”

vapour has sold some interesting flavours as well- pumpkin ale and mango, to name a few.

vapour also opened in bangalore about two years ago, and has earned a great reputation already. rana shares the reason for its success, ”in bangalore the drinking age for people is 21 years, as against 25 in haryana. so we get more youngsters and hence more business in the bangalore outlet. it’s doing really well, “he says. “secondly, bangalore is a beer drinking place, people love it. in that climate, even a little bitter can suit. so stout is also good there. gurgaon is generally hot, and flavours like stout are also served warm at a temperature of about 5-6 deg, while normal wheat beer is served at 2-4 deg. besides, much more women are drinking in bangalore today.”

vapour has some interesting things to offer. “We made a marzen beer- in oktoberfest which we call rocktober fest where beer is sold with live bands and dJs playing in the pub. We do it in october or before the navaratra season starts in india, festivals where drinking is reduced!”he adds.

vapour has outlets in three states, with breweries in two. did they face any trouble?

“not really, we have taken licences of each state separately, and we don’t break any rules,” rana says.”only thing is, gurgaon has no space constraints; but in bangalore you need minimum 10,000 sq feet to set up a brewery, so costing goes up. it’s more expensive in bangalore. that is the only situation we faced.”

over the last few years, rana is seeing an increasing number of hard drinkers and traditional beer drinkers shifting to craft beer, and enjoying it. “the trend is shifting, earlier people drank to get drunk. but now, since people are travelling the world over, beer drinking is increasing a lot. i see a lot of growth, in maharashtra you can brew and sell in different pubs. in gurgaon and bangalore it’s not allowed, but i think it should be,” he says.

vapour is planning to open one more in brewery in bangalore in march 2017 and in gurgaon in January 2017. however, in bangalore, all breweries are doing very well, so there will be stiff competition there. how does he meet it? by sticking to the basics-great beer, good food, good ambience.

the secret of vapour’s success across three cities!

how To geT The besT bar up in a brewerY pub

<

vickram mederata


Vickram is the owner of Benneta-Barscope Pvt Limited. He specialises in designing, deploying and consulting on best in class bar & beverage setup. focusing on his brand’s specialization and offering world class technology to the industry in India; he creates audit mechanisms to assure proper delivery of results as per manufacturer standards.

for over fifteen years Benneta has helped bring to life and colour the most grand and vision-ary dreams in hospitality and entertainment for the pioneers; and gave wings to those who dared to rise even though they couldn’t fly-‘When they want to create a brave new bar that tells their extraordinary story’

a brewery pub aims to serve craft beer that is brewed in-premise to beer connoisseurs. We will cover in this article the apt bar for a brewery pub, creating which would ensure that many things go perfectly to meet the ultimate aim of serving perfectly brewed beers, consistently, in a clean and safe environment.

the bar should be made around attributes that are needed to serve the draft beers. these are the elements needed to draw and serve draft beers.

a long draw remote beer system with glycol and refrigerated lines with counter pressure

automatic glass washer that provides beer clean glass i.e. allows a thin film of rinse air, and sanitizes with proper chemical leaving glasses cool to serve

glass frosters that keep glasses cold to serve beer, and trap co2 in a cold environment

three sink system for cleaning and cooling glasses before serving

recessed drain boards and glass racks for all types of beer glassware storage

Waste chutes and receptacles, wet waste sinks for cleaning areas of beer glasses

dispensing of beer needs is a special activity. the basic tenets of serving beer is by keeping the glass tilted away at fifty five degrees from the tap, so as to not touch it with beer, drawing the level completely not partially, until the pour fills up the glass and one inch thick foam is formed on the top. a foam top allows

beer to retain its bouquet and slows down oxidation, keeping the beer fresh and flavorful throughout.

serving beer in warm or room temperature glass or one that is not beer clean, will immediately cause excess foaming or flat beer as the co

2 escapes quickly.

excess co2 counter-pressure will also over carbonate beer and make it wild and foamy, so this needs to be balanced to assure long distance beer pours smoothly.

A long draw beer has following parts

beer tower with coldplate for re-circulating system and glycol lines

glycol coolant (mixed with water in chiller)

glycol recirculating chiller with run distances up to four or five hundred feet from bar

Walk-in cooler or microbrewery dispensing tank where beers are kept to dispense

secondary co2 regulators

beer pumps and regulators

empty keg detectors

insulated beverage conduits with lines for beer and glycol

chiller stand and wall racks

insulation kits for various joints and spaces of the system

blenders and co2 gas

the system is installed from the bar till beer dispensing tanks or kegs, and its goal is to serve beer at the incoming temperature and maintain it till it reaches the dispenser and glass.

When things go wrong with the setup, the ultimate result is flat, warm, frothy, and foul tasting beers. yeast and bacteria build up in a badly made facility, especially one with seams and joints. these go to the stored glassware and are transferred into beer glasses. this can even cause food poisoning and is a major health hazard. that is why when planning for the positioning and microbreweries, as a part of the interior design; a brewer needs to ensure that standards are considered as a critical element. this is especially for the bar facility and beer dispensing systems.

this is the differentiation that a high quality turnkey product, with aesthetics and scientific tapping systems for various types of beer, offers to the beer connoisseur.

vickram mederata

“save The TasTe!”Glass washers from Spullboy that ensure beer clean glasses worldwide

<

marius Wilhelm

according to the draught beer Quality manual issued by the brewers, a beer clean glass is one that, “forms a proper foam head, allows lacing during consumption and never shows patches of bubbles stuck to the side of the glass in the liquid beer.”(www.craftbeer.com). lack of hygiene in glassware can drastically reduce the beer experience. so any beer aficionado will know that beer needs to be poured into the glass at a 45 degrees angle, and forming a one inch collar of foam. but while pouring and brewing techniques may be special skills, everything can be derailed if the glass is not only clean, it’s Beer Clean!

technically, a beer clean glass is completely devoid of any impurities in the inside surface, allowing carbon dioxide bubbles to cling to it. and every beer drinker knows that bubbles clinging to the inside of a beer glass talks about the quality of beer being served!

carbonation suffers in a glass that is not beer clean. if there are minute particles of any impurities in the glass, it traps the carbon dioxide. if the glass is beer clean, the carbon dioxide should shoot upwards rapidly, giving the glass its effervescent look and releasing the desired flavour as well as aesthetics. but when carbon dioxide is not shooting upwards, the beer is flat and lacks flavour.

While there are many physical ways to maintain glassware beer clean, there are also certain methods and chemicals that ensure that. keeping beer glassware separate from other glasses, not using beer glasses for milk or water, pre rinsing and avoiding frosting–are some everyday ways to keep beer glassware clean.

another way to maintain almost perfect hygiene is by using spullboy® manual washing solutions for glasses.

spülboy® aims to maintain the perfect pleasure “from the keg to the glass” for

beer lovers globally. it is an indispensable part of this quality chain and has achieved worldwide appreciation by breweries, bars and restaurateurs for setting standards for all bar areas because only hygienic, crystal clear glasses guarantee the unique taste.

“as the market leader for manual glass washers, we aim to make a sustained improvement to the quality of life of our customers with our innovations and high-quality products. our driving force: people have been able to enjoy their drinks from hygienically clean glasses everywhere in the world for more than 40 years thanks to spülboy,” says marius Wilhelm, sales manager of schäfer Produkte gmbh.

original spülboy® models have been manufactured in Wuppertal since decades, and are as innovative now as they were back then. how does that work? “We continue to develop and optimize our company as well as our products as a matter of course. in addition, continuous controls in our modern, iso-certified operation ensures consistent product quality, a long service life and high functionality. it is not without


reason that the catering trades all over the world place their trust in spülboy® today–from cool to exclusive, everyone loves hygienically clean glasses,” he adds.

original spülboy® models require no electricity and surprisingly little water–just plug’n play. the concept of mechanical cleaning by internal and external brushes grants perfectly hygienic result and ensure complete removal of fat or lipstick residues. the big plus: these models clean and rinse with cold water and thus enable the usage of the glass immediately, are portable and stand out due to their ease of use and unique hygienic design. they offer perfect hygiene and cleanliness and this includes ecological compatibility. spülboy® glass washing tablets remove up to 99.9% e. coli and Pseudomonas bacteria, such as herpes viruses type 1 (hsv), when used properly in an original glass washer. this cleaning performance has been tested, certified and verified by independent institutes and test laboratories.

SuSTAINABILITy: THINK NEW, CLEAN, GREEN!the brand spülboy® has been setting successful high standards in professional glass cleaning for over 40 years and also

in terms of sustainability. how do they think ecologically and protect people, the environment and conserve resources at the same time? “this is specifically where we view our responsibility. cleanliness must not be achieved at the expense of the environment in our opinion! spülboy® therefore works without electricity and with highly efficient water consumption. in fact only 10cl water is needed for each washing process. even the spülboy® glass washing tablets are biodegradable and thereby protect the environment, since we use only high-quality, tested grade a plastics. the long service life is supported by the modular system; every part can be replaced as a spare part and is completely recyclable,” says marius.

and with regards to the products, each one is fully recyclable and does not have to be disposed of as special waste. this also applies to packaging.

With the indian market starting to look up, spülboy® has appointed mr. sanjeev nagpal, director of om distributors based in gurgaon, haryana, as their indian arm. the indian market can now look forward to world class hygiene technologies and innovations.

< PradeeP gidWani

the evolutionary map of beer marketing in india has a very interesting story, with some clear milestones.

traditionally the marketing of beer brands in india has been very simplistic. till about 25 years ago, there was kingfisher, royal challenge, sandpiper, golden eagle which were mild beers (under 5% abv) and marketed as light beers. then there was kingfisher strong, hayward’s 5000, thunderbolt, godfather that were sold as what was termed ‘strong’ beer (over 5% abv). other than alcohol strength there was very little differentiation. drinking was all about “kick at a price” and this led to the evolution and domination of the beer market by ‘strong’ beers.

in the late nineteen nineties, the equation changed a bit with the entry of multina-tional and foreign brands of beer, the first being the entry of fosters in the premium lager space. this was followed by more

brands like carlsberg, budweiser, tuborg, heineken, miller and Peroni within the next ten years.

this was the era of international brands and premiumization, if i may call it that. the market had a number of premium brands, with high quality beer as well as higher prices. the indian beer lovers did not seem to mind this, and this was the first mile-stone in the beer market evolution in the country. started by fosters’ and continued by the incoming brands, the indian beer market saw premium beer for the first time.

in 2010 came another trend- that of beer differentiation. this was the first time when indians started seeing beer beyond a lager. till then, only whiskey had differentiation – single malt, blended scotch and so on. but beer was only beer – either light or strong. here we had a whole line of new flavours, different pricing, different types and inter-esting varieties. 2010 saw the entry of imported beers into india. We saw the stout coming in, irish stouts, Wheat beers, ales, etc - all were now selling in india. this was probably the second milestone in the evolution of beer in india.

about the same time, in 2010-2011, the trend of microbreweries started. it started as a trickle but over the last 6 years, we are touching about 100 microbreweries across the four major cities of the

country- gurgaon, bangalore, Pune, and now mumbai.

this has been the reason for another kind of differentiation–not only brands but also product focus. indians, people have now started seeing differentiation in beer in more ways than one. the average beer drinker in urban areas today can identify ale, Wheat beer, stout and a number of other types, as well as new flavours that breweries develop.

the messaging about beer brands has also followed a similar path.

till 1998, communication was very simple- kingfisher, royal challenge and sandpiper were the best known brands. the market placement of kingfisher was as “the king of good times”, associated with cricket, football, fashion, everything that involved a luxurious, modern lifestyle. the statement was very clear-a cut above.

the messaging about strong beer was focused only on strength…hayward’s 5000, 10,000…strong…very masculine and about the “big boys’ club”. advertising was about giving in to the enthusiasm, and strength–and that was it.

in 1998, fosters came in with a totally new message-living the australian lifestyle-free, outdoors, sporty. they associated with sports like

eVoluTion of beer Drinking in inDia


formula 1, which actually led to the birth of formula 1 racing events in india.

carlsberg came at a very premium positioning- senior corporate executive and high flying professionals were the target audience, so the brand was associated with good quality beer while tuborg was targeting people younger at heart-young professionals who frequented pubs after work, spent weekends in pubs, trendy bars, star hotels etc. budweiser came with american positioning-which is its global messaging-king of beers. so from being about strength and power, beer became more focused on lifestyle-tuborg is fun, carlsberg is high end lager. that is the key development that’s been happening.

thus, we could say that differentiation had started not only products but in the messaging as well, since late 1990s and early 2000s.

today, however, craft beer is the icing on the cake. it’s a small segment but will grow well, at least in the mild beer and premium segments. this is inevitable, since even in traditionally more beer consuming countries like the us, craft beer market is 13% of the whole but it is growing while traditional beer market has been declining. this is the trend in every country, so it’s clear that the craft brewery trend is here to stay, and even grow.

today, gurgaon has around 25-30 micro breweries and bangalore and Pune also have quite a few; very soon there will be over a 100 micro breweries in the country. What is significant here is, it took 60 years for 100 commercial breweries to establish themselves, and only 6 years for craft breweries to get a market acceptance and growth to touch the 100 mark. this phenomenon must mean something.

so six years ago, who had heard of beer garden? but today, even five star hotels are looking at selling a large variety of brands. now in all premium hotels people are preferring brands like bira, hoegaarden, stella artois and many others.

there is clearly an evolution happening at the top end. that space is taken by craft and imported beers and it is one of the fastest growing spaces in the beer market in india today.

over the next five years, beer will become an increasingly more lifestyle drink, with many people preferring to drink for social reasons rather than for getting drunk. as acceptance and interest in new taste will grow, there will be more microbreweries. but the top end will stay with imported beers and good craft breweries, which is a trend similar to what we see in the whisky market. earlier, people were happy with Johnny Walker black label, but now there is a much larger range of single malt brands available. similar to when smirnoff vodka came in 1996, it was the epitome of vodka, but over the years, tastes have refined and now absolut is getting strong as a brand in the space, and premium brands like grey goose are also well accepted.

so i think the strength of premiumization and differentiations will move the beer market, as it has till now.

in the end, the beer market is at a stage where it will continue to grow. it still has a very small share of the total alcohol pie, and if the government policies become more favourable, young indians will become more beer people. but there is space for everyone at the top, so while a kingfisher will continue to grow, i can also see craft growing alongside. they both haven’t yet reached the best they can do!

CoNCEPT: THE PINT RooM

A NEIGHBouRHooD CAfé To MEET PEoPLE AND MAKE fRIENDS oVER BEERPradeep gidwani has been responsible for bringing not one but 5 beer brands to india. starting with foster’s, tuborg, carlsberg beers, Pradeep turned entrepreneur and got into the beer retail space and set up the beer café and now the Pint room for indian beer lovers.

after quitting the corporate world in 2010, gidwani was scouting for opportunities in the same industry- beer was a passion and brand launches were a habit, so he couldn’t stray very far. “at that point, coffee shops were being born, casual places where one could have a conversation over coffee and maybe a few bites. these have become ubiquitous around and almost in every single neighbourhood now. Who would have thought in a tea drinking nation, you would have beautiful coffee shops in every locality? these have now become the favourite hangouts for all indians, in every city. so my thought was, why coffee, why not beer?” gidwani says.

this was the beginning of a thought on bringing beer to the market as a social drinking aid, meeting up with friends over conversations in clean, prettily designed, cheerful places instead of dark, smoky corner joints which did not allow too many conversations and were not usually associated with a cheerful demeanour. ”the idea was a neighbourhood coffee shop, relax, and share a beer. We wanted to replicate a coffee shop model,” and so the first concept was the beer café, which was conceived

by him. this concept met with instant success. subsequently Pradeep sold his interests in the beer café and restarted.

in 2012, gidwani set up the Pint room, on the same concept-a cool, clean and cheerful place with some great finger foods-and some great beer. “We stock a wide variety of beers in the Pint room, alongside some good tapas, sandwiches, burgers, brochettes, good quality finger food that goes with an interesting variety of beers...just simple beers. there have been challenges, licences, and extremely high taxation, to name a few. however, we have very good response to Pint room- it is not a pub, there is no loud music, you can come in and have a quiet place to hang out. the Pint room’s client profile is largely corporates, professionals and expats. most people come in to socialize and it is not about getting ‘drunk’.” clearly gidwani is positioning the Pint room as a casual neighbourhood conversation café, pretty much like starbucks.

the innovative concept that brings out beer drinking from behind the curtain of ‘alcohol’, something traditional india is so sensitive about, the Pint room is seeing great traction from the young indian, always open to new, interesting experiences. the goal gidwani has set is about expanding in more cities as well as upping the quality of beer served.

this could perhaps be the next milestone in beer industry in the country-social drinking of a wide range of beers-in a similar concept to coffee shops. the days of beer cafes have arrived, it would seem.

What is significant here is, it took 60 years for 100 commercial breweries to establish themselves, and only 6 years for craft breweries to get a market acceptance and growth to touch the 100 mark.

aT The alTar<

bhagat singh tomar

pure Bavarian gerMan sTyle Brewing


of greaT beer

i started work with the distillery division of oswal fertilizers and chemicals in shahjahanpur, uP, as a process chemist. but my experience as a brewer really started in 1997 when i joined mount shivalik breweries. they made thunderbolt and Punjab extra strong beer, which was extremely popular for the longest time. they used all indian equipment, but their market was so strong that with a capacity of 2.6 lakh cases a month, we produced close to 3.5 lakh cases, and sold all of it! every seven days we would see empty bottles return! We manufactured almost 50 lakh cases a year. at rs. 40-45 a bottle, the beer drinkers loved it.

in 2001 i joined rajasthan brewery, which then was adjudged the best state of the art brewery in asia and the best plant & machinery with automation. they had installed a canning line & launched the first international beer–stroh in lager blue can of 500ml & red can of 500ml strong. they also made canada dry, a cold drink. it was

a great learning experience working on the best plants, machinery and automated operating systems.

but my first stint as an independent brewer was at sungold brewery of the choudhury group in nepal, in 2007-where i first developed the fresh natural barley beer- nepal ice. that’s my own brand, my recipe and my baby. they had very good plant and machinery and hence the product is still in the market and doing well. i was the 26th brew master there. that was where i learnt to maintain quality, and make beer that people liked.

one challenge that i faced while operation was there was gushing of beer. to stop it, i would ensure each and every element was cleaned, checked and sterilised in every parameter before the brewing happened. the gushing then stopped and the quality improved immensely. that was a huge learning experience of what is theimportance of clean in Place (ciP) in the brewing business for the plant and machinery.

the turning point came when in december 2008, i came to india, and while going

back my flight got cancelled due to fog. rockman’s island was coming up in ambience mall in gurgaon, so i thought i would check it out, though there were apprehensions. i was used to working with 200 people in a commercial brewery, the system is very different. but i gave it a shot and joined them in January 2009.cfb consulting gmbh were the turnkey solution providers. there i met with mr. verma, senior Partner of cfb consulting gmbh, who had earlier worked for rajasthan breweries where he launched stroh in india. their german brew master Paul hubmann had more than fifty years of experience, and is a sixth generation brew master with experience of producing the best international standard german classic beer variants. rockman’s island was india’s first microbrewery where we served non filtered pure virgin beers as per german Purity law of 1516 ad. it was the first microbrewery of india and i am proud that we were the team that, for the first time, made wheat beer in india.

It was Paul my guru, who taught me the art of brewing and we introduced for the first time typical German style wheat beer in the Indian market and that too unfiltered!

i worked there for 5 years. every moment was a learning process, i was doing things i had never done before, tapping, meeting guests, and enjoying every bit of it. the brew master Paul drove us all ruthlessly and ensured german purity was maintained-that gave us a level of quality and perfection, it was a great base. We used Weyermann malts, fermentis yeast, kaspar schulz equipment-all our products were the best in the world. that started the big passion for craft beer for me-and i learnt how to be consistent, maintain the taste and quality, and how to sell the concept as well. i loved talking to guests and telling them how beneficial beer is for health! today i feel like a businessman ready to open a brewpub!

the focus of great quality beer is three points-consistency, quality and concept.

rockman’s did all three perfectly. We can never replicate a rockman’s in india.

after rockman closed, i refused many projects for a year because i wanted to work only with that level of brewery. my next opportunity was district 6 Pub brewery & kitchen–again set up on turnkey basis by cfb consulting gmbh-and since i enjoy the energy and the creativity in craft breweries, i chose this place when mr.verma offered to do so. in district 6, i really enjoy talking to customers, use their comments, take feedback and continually make better beer.

making good beer is almost alchemy, the temperature, the pouring, your mood, everything makes a difference. you need to be very positive and happy while brewing.

in commercial breweries also, you have to take care of the process but there you do have the leverage of using enzymes, head retention agents, other raw materials like rice flake, sugar etc., you cannot be

negligent of anything in beer, whether it is commercial or craft. the plant, its technology and quality makes a lot of difference. that’s why german plants are three times more expensive, they ensure quality and hygiene. the low maintenance of the german plants–sometime more than 10 years–makes them cost effective without compromising on consistency in quality of the beers.

I have a dream of creating a small, perfect brewery, where I could meet and speak to drinkers, and enjoy the whole process. you need positive energy, to make good quality beer. I also want to guide young brewers about the art of brewing! That’s my ambition…

pure Bavarian gerMan sTyle Brewing

beer in DisTricT 6in india, the most favourite beer is lager beer. indians like it because it has a crispy body and is a little bitter. its abv (alcohol brewing value) is about 4.5 %. this beer goes well with spicy indian foods-kababs etc, and that’s how we serve it in district 6.

fast catching up in taste is the typical bavarian style Wheat beer which is mildly flavoured with an abv of 4.4%-4.5%. the favourite could be the hefeweizen; it is the highest selling beer in india. it’s stylish to enjoy this beer today, so it’s a regular at most pubs, served with barbequed foods, since it’s a bit sweet.

dark beer, which is essentially a german beer, uses roasted malt, and has abv 4.5%. it has a slightly roasted flavour, which is why it is sometimes called coffee beer and is the third favourite in district 6 market. it usually goes well with roast food-like tandoori snacks, along with german bread.

then we have lager strong-a darker beer, which uses different types of malts and two types of hops in brewing it. it is crispy and full bodied with abv of about 6%.

there are a few other flavours that sell well in craft breweries. one interesting one is smoked beer-schlenkerla smokebeer from bamberg. many breweries make citrus flavoured beer which has only 2.4% alcohol and is generally considered a ladies’ drink! it is very refreshing in summer, energetic, and a bit sweet.

iPa is pale beer that we make only with german purity law beer, 1516 ad. We use only german raw material, hops and equipment for these, and they are completely natural, with no added flavours, or additives.

i cannot make good beer if i am disturbed, if i do not have positive energy, i cannot! and since we need to tell the customer why craft is special, you need to have a high confidence level with a great product.

i see a very bright future in craft brewing but fear it may not last if people continue to compromise on equipment and raw material quality. the equipment and processes are critical. every part- the washing of glasses, the temperature of the glassware, the tapping process-has a specific requirement. if it’s not perfect, the beer will suffer.

Without cleanliness and usage of proper machinery, chances of microbial and fungal infections are very common. the beers become flat, fruity, loose the head and are heavy. this the customers normally do not notice or undertand, but it effects the market.

i hope this will change, once the maturity a understanding of beers becomes clear to the customers and then, breweries in india will reach global levels.

we have multiple events lined up that will bring professional brewers, associated members and craft beer enthusiasts into a single platform in our fold. With a pan-indian member list, we hope to reach out to every single craft beer lover in the country.

We have been working towards creating favorable policies to help move the community forward and we intend to do everything we can, to make it easier for people to set-up breweries and more importantly, make it easier and more fulfilling for people to enjoy a pint or two.

the cbai strives to secure and augment craft beer’s role in our culture.

the craft brewers association of india (cbai) was founded in 2014 as a non-profit collective of brewers and brewery owners, working to promote and advance the brewing revolution in cities throughout india. our goal is to work united as a group to help all those interested in expanding and growing the unstoppable force of craft beer all over the country.

headquartered in bangalore, the pub capital of the country, our mission is to nurture the craft brewing industry, and with it spread the message of responsible drinking. the cbai strives to secure the role of beer in our culture and society through the advancement of brewing quality and consumer education.

craft beer is relatively new to india but it is here to stay. People are asking for novelty, they are asking to be taught about enjoying craft beer. this is where the cbai prides itself as the conduit for craft beer awareness. for 2017,

crafT brewers associaTion of inDia - cbai


happY social MeDia hours

< chatty giriJa the beer versatilist

“Single malt is best had old with old friends, Beer is best fresh with freshers”

in 2017, the traditional advertising industry is estimated to touch rs. 63,000 crore with both print and tv sharing 38-40% each. While most media companies are feeling happy high and marketers are busy exploring exhaustive opportunities to grab eyeballs; one industry is sulking with a flat head.

alcohol manufacturers and microbreweries unfortunately are left to party with traditional media playing the surrogate mother host.

THERE IS HoPE AT THE START of THE BARREL the ever fresh and brewing digital media valued at rs, 2,750 crore comes to rescue and is boasting to grow at 16% in 2018. “social media advertising” revenue alone amounts to us$214m in 2017.

HoW DoES DIGITAL HELP ouR PITCHERS of PRoBLEMS?1. Hop Horoscopes Matchif you take a panoramic view of beer drinkers and the digital media, both are millennial natives representing our youth statehood.

2. It’s not about beerdrinking beer is not just about how many you can gulp down. it’s what you converse, create, confess, love, vent, entertain, play and finally share over it. ditto-social media.

3. The Like & Alike Attitude While the single malt generation prefers a ‘postpone’ sharing happiness approach, the beer brigade largely comprising of millennials is brash to ‘post’ their social highs. social media is ever ready to oblige them gracefully. our beer millennial natives are omnipresent online and social media dominates to quench their thirst for instant gratification. furthermore, with tuesday now the new friday, there are no dry days for social media and on social media, every day calls for a celebration with or without reasons to believe.

4. Bleep to be**inspite of social media guidelines and advertising Policies of alcohol brands not allowing direct sale of alcohol brands, it gives way to promote associated content without diluting the brand equity. if you compare advertising guidelines laid down for alcohol brands in traditional media vehicles, digital media is still sitting chill. that’s a blessing in disguise for beer brands.

5. Cheers to Contentironically, be** is the only mode of digital communication available to brands to get audiences grab their beer. you can either look at it as a content strategy opportunity resulting in long-term customer loyalty or employ a bag of tricks to wow customers with cheap short-term memory thrills.

6. *Statutory warningthe average shelf life of a post on social media is until a new update loads. your digital campaign better be brewed to stay fresh with every refresh and win consumer recall.

Let’s drink one to that!Cheers!

Next month feature: techniques to cheer content on social media.

leave The QualiTy To specialisTssmart solutions for breweries and craft breweries

Pure taste, real joy in a glass and authentic too – that is how beer fans all over the world describe craft beers. Every glass reflects the passion and creativity of those who make it, the art of brewing and the complexity of the ingredients. To allow brewers to concentrate on what really matters, Doehler offers integrated solutions to the brewing industry which make it very easy to achieve high quality beers.

brewers need cost-efficient solutions to increase brewing capacity or optimizing beer quality and microbiological quality control. they can always do with more and newer product ideas and natural ingredients for innovative beer mixes. natural mixes have the best flavors, and products derived from fresh fruits and vegetables add pure flavors to the beer. in

addition, they need smart ingredients and ingredient systems which allow efficient brewing processes and provide easy, safe and cost-effective solutions for microbiological quality control.

doehler is a global producer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the food and beverage industry. it offers a broad product portfolio of natural ingredients. these are ranging from flavors, colors, health and nutrition ingredients, cereal ingredients, dairy and dairy-free ingredients, specialty ingredients, dry ingredients, fruit & vegetable ingredients as well as ingredient systems. this integrated ingredient portfolio comes to the brewer with a world class support in the development of innovative beverages.

naturalness is a driving force, the same holds true for the alcoholic beverage industry.

as a consequence, beer mixes with juice content have become a strong trend all over the world. but not every juice concentrate is suited for beer mixes. mixing conventional juice concentrates with beer can cause precipitation and sedimentation, thus creating a visual

impairment to the end product. through intensive research and development, doehler has developed a range of clear fruit juice concentrates designed specifically for beer mixes. a stable color/consistency and no sedimentation are the main characteristics of this particular range.

using natural ingredients, some brands have demonstrated a high level of expertise in flavors and natural flavor extracts for decades. the broad range of flavors open up versatile new tastes and experiences for innovative beer mixes. doehler, for instance, offers the brewing industry a comprehensive portfolio of natural colors, coloring concentrates and natural color extracts

CEREAL AND MALT INGREDIENTS foR GREATER EffICIENCy IN BREWERIEScereal and malt ingredients are characterized by distinct taste profiles and are valuable nutritional building blocks for foods and beverages. for example, doehler has developed “sour wort” which allows breweries to produce premium beers in consistent quality easily. it reduces the ph value of mash and wort naturally and significantly increases the beer’s drinkability and taste stability. also in non-alcoholic beers, the sour wort ensures a fresh and full taste, thus opening up


unique inspirations for a completely new generation of soft drinks.

in addition to simplifying the beer preparation process, premium wort concentrates need to be specifically tailored to the needs of the modern brewing process. they need to display comparable properties to those of conventionally produced wort, to ensure a fast and reliable production of premium and special beers. by using diverse raw materials such as wheat or barley malt and a variety of process technologies, the wort concentrates can be implemented for numerous purposes in beer production. With the help of doehler’s wort concentrates, the brewing capacity can be increased without cost-intensive investments, and a wide range of beer types can be brewed with minimal effort.

THE EASy WAy To RELIABLE BEER quALITy craft and microbreweries are always looking for safe and ready-to-use media for the cultural detection of microorganisms in many applications for the beverage industry. What they need are the most cost effective and accurate set of solutions that allow them to test the purity and chemical composition of the beer being produced.

doehler’s brewers Qcheck® kit contains everything needed to microbiologically control and ensure the safety of the entire brewing process all the way to filling.

the ready-to-use culture media allows analyzing all raw materials as well as production and dispensing units without expert knowledge or expensive laboratory equipment. the culture media in this kit are instant and easy to use-a clear color change indicates whether harmful microorganisms are present. one of the biggest needs of the brewery industry in india is innovative solutions that allow the enterprise to reach the highest quality without compromising on time and cost. innovating takes the front seat to meet these objectives, and a partner who can help innovate is an asset. a support partner who can provide the entire excellence package for beer quality - ranging from market intelligence, trend monitoring, the development of innovative products and product applications, advice on food safety and microbiology, all the way to food law as well as sensory and consumer science, is a bigger asset! the mission statement-“We bring ideas to life”- briefly describes doehler’s holistic, strategic and entrepreneurial approach to innovation; this could be the partner you are looking for.

Doehler’s Brewers qCheck® Kit contains everything needed to microbiologically control and ensure the safety of the entire brewing process all the way to filling.

The BenefiTs of using gerMan Technology in a MicroBrewery planTPradeeP verma

KASPAR SCHuLz is German brew equipment engineering at its best, since 1677 AD. It can be safely considered as International Standard to setting up a brewery producing beer variants in the Craft Brewing segment.

making beer is more than just giving the customer a beverage to slake their thirst! in brewpubs, patrons seek a satisfying experience: great beers in endless varieties and flavors, made in polished brew kettles they can see, and served fresh in a cozy atmosphere. in pub brewing, these are the ingredients of success.

RISKS of uSING SuB STANDARD BREWERy EquIPMENTmicrobreweries mostly produce ‘virgin beer’ and usually dispense direct from the tanks to the customers’ glass by way of tapping. Poor quality of plant and machinery also leads to “microbial infections” and ‘fungal infections’ that is presently very common in the indian market. the connecting pipes should be food grade and of standards that can take 3 bar pressure. the lack of knowledge and understanding by the consumers is part of the process that is allowing all the above mentioned factors going unnoticed at this stage.

there are some standards that kaspar schulz offers in their equipment that will help indian micro breweries retain their standards of beer produced.

quALITy of INSuLATIoN of fERMENTATIoN & SToRAGE TANKS VIS-A-VIS oTHERSin general, there are differences regarding insulation thickness (less energy losses, less problems e.g. in case of power cut in india), cladding material thickness and finish (neatly ground and grinded/ polished), performance and quality of tanks cooling zones (laser-welded large-surface templates for best cooling transfer rates and durability, no leaking even after years of operation. the machinery/systems operate without any problem for more than two decades. the reason is that schulz tanks have minimum insulation thickness. the cct 5 hl insulation is 50 mm on the sides and full insulation on the skirt support, giving complete insulation from cladding to conical tank shell, while the cct 10 hl insulation is 100 mm on sides and 100 mm on cone. the dispensing tank has 10 hl insulation, 50 mm on sides and 50 mm on cone. generally, this is not followed by other suppliers.

the filling is made by professionals and ensures there are no empty areas after filling with insulation material like Pu foam or Perlites, resulting in the best available insulation. the tanks’ outer cladding is made of stainless steel aisi 304 with material thickness approx. 2.5mm (sides) or 3.0mm (cone), neatly welded and with a carefully ground surface finish. this makes the tanks suitable for direct placement in restaurants and assures constant beer quality and freshness with higher shell life. the increased hygienic conditions assure less cleaning detergent costs.

oTHER ASPECTS of TANK quALITy stainless steel aisi 304 or aisi 316, giving advantage of no corrosion, highest durability, food save quality shadowless construction of manway doors for better hygiene easy ciP cleaning by special spray balls for better hygiene tanks are designed for 3 bar working overpressure for better versatility (suitable even for wheat beers and other high-carbonized beers) Product pipes are bent, not welded, for better reduction of welding seams, offering hygienic and visual advantages tested and approved according to german tÜv superior aspects of brew house/ wortline quality stainless steel aisi 304, aisi 321 or aisi 316ti (heat resistant) results in zero corrosion, ensures highest durability and offers food save quality insulation of brew kettles with 100 mm chloride-free material enhanced automatic operation systems based on siemens s7 including visualization and multi-language option remote support for automatic system possible heating rates of total mash 0, 8 °c / min due to large size heating zones vapor condensation system to ensure no vapor smell in the restaurant gear drives with lifelong oil filling, no maintenance on shaft sealing needed for safe operation and low maintenance costs. finest finish polishing outside and inside, neatly welded, giving hygiene and visual advantages systems already feature a whirlpool, which is not offered by many low-cost suppliers! copper cladding is in arched design

THE KASPAR SCHuLz ADVANTAGE IN BREW SySTEM fABRICATIoNmore than 330 years of experience in the manufacturing of high quality brew systems

solid workmanship and design, top-of-the-line raw materials, and reliable heavy duty components

innovative, cutting-edge brewing technologies for high yields and high quality beers

safe operation and compliance with all applicable german and international standards

Prepiped, pre-wired and pre-tested for easy shipping, rigging, installation, and start up

customization from project planning to smooth implementation

favorable amortization rates based on energy efficient, water conserving, eco-friendly operations


BREWING PRoCESS

malt

malt millgrist bin

compressed air

mash andwort kettle

lauter tun

whirlpool

ice waterwater

hops

steam

cold water

hot water

heat exchanger

grains

fermenting and storage tanks

dispensingtanks

KEGs

draft beer

bottles

steam generator

beer pump

filtration unit(optional)

yeast

that retains real traditional shape of kettles (no simple straight sides) trapezoid milled false lauter bottom with more free space for faster lautering Wort aeration for better aeration results of wort and faster fermenting and saving production time

ADVANTAGES oVER oTHER MANufACTuRERS all the brew systems enable highest yields, are eco-friendly and energy-efficient in operation, and offer versatility and flexibility as well as better beer quality.

as compared to the known north american, canadian and chinese brew systems, german equipment has significantly higher yields, and offers energy-efficient operations (energy consumption of a 5hl, german brew house is less than 2 liters oil per 100 liters of produced wort–compared to 3, 5 – 4, 5 l/hl consumption of a conventional brew house). it has low maintenance costs and durability (due to exclusive use of high-quality components and solid stainless steel manufacturing) and is suitable for all types of beers.

there is huge power requirement at all levels of brewing – in the brew house, fermentation tanks, storage tanks, steam generator, air compressor, and the glycol chiller. the 2.5-hl-system will require approx. 40 kW and the 5-hl-system will require approx. 60 kW including heating of a keg cleaner and depends on the simultaneous factor. these are connected loads, the consumption depends on the operation hours and the number of brews / annual capacity. the tanks don´t consume electric energy at all.

insulation of piping plays a very important role in the quality of beer. the cold pipes are of armaflex, Pu foam with a thickness of minimum 40 mm and cladding of insulation with aluminum or stainless steel sheets 0.8 mm, and they are screwed in.

the hot Pipes that allow hot water, steam and help to condensate, are of mineral wool of thickness min. 50 mm and a cladding of insulation with aluminum or stainless steel sheets of 0.8 mm. this helps to sustain the internal temperature of the tank, resulting in better quality beer.

a good example is the kaspar schulz brew system fabrication, with over 330 years of experience in the manufacturing of high-quality brew systems, in compliance with all applicable german and international standards,

offers all these advantages. it is pre-piped, pre-wired and pre-tested for easy shipping, rigging, installation, and start-up. its offers favorable amortization rates based on energy-efficient, water-conserving, earth-friendly operations.

the profit of a brewpub is not determined by the investment costs–it mainly depends on the amount of beer produced and the sales revenue (or sales price) of the beer. a higher investment cost will be amortized soon if the amount of beer sold is high and at a good price. a high quality german brewing system will amortize the investment faster by its lower energy consumption, higher yields (extract efficiency is approx. 80%-simple u.s. / canadian / chinese machines only have around 60% efficiency. every time you brew you loose money by not using the

raw material malt properly, and its reliable and durable components.

most german equipment is tested and approved by german tÜv safety standards. this will ensure easy and safe operation when placed directly inside a restaurant. moreover, german standards lead to lowest maintenance effort and to reliable operation, less repair and replacement.

Pradeep verma, techno commercial associate – kaspar schulz gmbh

the first international standard microbrewery was opened in india by kaspar schulz in Jan 2009, at rockman’s beer island in ambience mall – gurgaon. the second in bangalore – district 6 Pub brewery & kitchen in 2014.

We are proud that the oldest still existing schulz brew house is at bad Windsheim and approximately 163 years old!!! it was manufactured by our company just a few years after the opening of the first indian railway line in the year 1853! it’s certainly german technical superiority at its best!

Think gloBally dispense locallythe “all in one solution” for your beer and your breWery

om brewtech is an offshoot of om distributors, and supports the upcoming market segment of microbreweries in the craft brewing segment. the company will also assist in setting up the business

for investors in the micro-brewery-restaurant/mid-size microbrewery projects on “turn key basis” & manage the business post commissioning,

with a strategic association with cfb consulting gmbh – germany.

service provided By The coMpany for MicroBreweries:

BREW MASTER • RAW MATERIAL • SERVICEyouR ADVANTAGE:fresh brewed and served directly from the dispensing tank or by kegs in various brands, served by experienced brew master, who ensure:

high quality beers that include beer based on classic original german recipes like lager, lager strong, Pilsner, dark, kölsch, alt, octoberfest beer, maibock, Wheat beer and Wheat beer strong blond or dark, smoke beer, stout and many more | control of fermentation and lagering of beer | testing for microbiological & fungal infections on regular basis | monthly hygienic tests of the whole brewing equipment and brewing area | training for your brewer and his assistance

HERE IS youR oPPoRTuNITy To CoNNECT WITH THE BEST IN BEER AND BREWERS quALITy!foR DETAILS CoNTACT SANjEEV NAGPALindustrial shed number d-5, udyog vihar, Phase-vi, sector 37, gurugram, haryana 122016, Phone: 09873246333, [email protected]

the world’s largest and most loved beverages trade fair, the braubeviale 2016, was held at the nuremberg exhibition center in bamberg, germany, and attracted almost 38000 trade visitors between november 8th and 10th, 2016. With the objective of showcasing and learning about the best in global quality products for the beverages industry, the event saw 1117 exhibitors, both world leaders in their product segments as well as newcomers to the industry.

the products on display were about every aspect of high quality raw materials, high-performance technologies, efficient logistics and creative marketing ideas for the beverages industry.

With the exhibitor stand space of 44,183 sq mts, braubeviale 2016 was the largest in its history spanning more than 50 years. the trend theme on the exhibition stands and in the supporting program was creative beverage culture.

horst seehofer, minister President of the free state of bavaria, was presented with the bavarian beer award at the official fair opening. bavaria plays a very significant role in the brewer and beverage culture of the country and the bavarian minister President is actively committed to supporting the small and medium-sized brewers in the country. in her opening speech, ilse aigner, bavarian state minister for economic affairs, media, energy and technology, pointed out that “almost every second brewery in germany is located in bavaria, and upper franconia has the highest concentration of breweries in the world. We are and remain the country of family-run breweries. that guarantees not only quality but also makes a decisive contribution to the regional value-added chain.”

the highlights of the event were the first eXPort forum for german beer, which was held the day before the fair, and the microbrew symposium. the forum braubeviale that held discussion to resolve issues from the sector, the Pet@braubeviale with important information on the beverage packaging sector and, finally the ‘creative beverage culture’ trend theme, that met with great interest among the visitors.

the mix of exhibitors was very interesting, with 584 from germany and the rest 533 from the rest of the world. from the visitors’ perspective, more than 21,000 were from germany, while almost 17,000 came from the other parts of the world to attend the show. 52 nations were represented on the exhibitors’ side, in particular companies from germany, italy, great britain, the czech republic, the netherlands, belgium, switzerland and austria.

almost 98 % of the visitors were satisfied with the show and more than 91% confirmed they would come again. said roland Pokorny, head of corporate communication, krones ag, neutraubling, ”We were very satisfied with both the quantity as well as the quality of the trade visitors at this year’s braubeviale. they also made immediate good use of our range on the craft beer theme, special machinery and plant for smaller breweries. as a result, we are taking account of the growing craft beer movement worldwide.”

added ingrid schmittnägel, managing director, institut romeis, bad kissingen, “at braubeviale 2016 we once again registered a very high volume of visitors to our stand. i am delighted for the many visitors that braubeviale has such a comprehensive, repeatedly growing range to offer. i also thought it was very clever to hold the lectures and presentations in the forum at the heart of the fair business, because we had a large flow of visitors as a result.”

braubeviale has grown in the global networking opportunity as a nurturing ground as well as an industry platform for brewers and beverage industry players. michael tischler, Project manager marketing and Pr, huber Packaging group gmbh, Öhringen, had not attended the event over the last two years but now wows to never miss another one! “after we had not been represented at braubeviale for the last two years, we found that we really missed being present at the event and were back here again this year. We immediately re-encountered precisely our target group and the mood on the stand was very lively. We will definitely not make the mistake again of missing a braubeviale!”

helping brands to set up and grow, the braubeviale has been the home ground

for many globally successful brands in the industry. said michael Wünsch, team leader sales & marketing, verpa folie Weidhausen gmbh, Weidhausen.“many years ago we came as a small company to braubeviale for the first time, we are now the market leader in the thickness-optimized Pe film sector and are always here every year. braubeviale is particularly good for cultivating our image. the atmosphere is very informal, we know one another and that is why we enjoy coming back.”

added carola thäsler, Press spokeswoman, Weyermann spezialmalze, bamberg, one of the world’s largest malt manufacturer and supplier, “for us braubeviale is the most important fair of the whole year. all our international sales partners and customers travel to the event – as a result, the fair becomes the largest meeting place and bridges of friendship are formed. We are also repeatedly struck by the high professional quality of the visitors.”

in the run-up to the fair, over 120 experts assessed the 2,103 beers from all continents submitted in 57 categories for europe’s largest beer competition. the world’s best beers, awarded gold medals, were tested by several thousand trade visitors on the first day of the fair, who then voted for their consumers’ favourite 2016.

the gold went to the belgian-style Witbier from brewery mc77-birrificio artigianale (italy).

the silver medal went to long sun brewing (taiwan) for their amber coloured wheat beer.

the trade fair visitors’ selection for third place was the dark wheat bock produced by kronenbrauerei alfred schimpf (germany).

the trade fair closed on november 18th, after a three day window of opportunity for global exposure and learning of products and technologies as well as markets in the beverages industry. speaking on the occasion, andrea kalrait, director exhibitions said, “this is the most successful trade fair in the history of braubeviale. We registered renewed increases not only in terms of space and internationality, but also among the visitors.”

the yeast Corner

<stéPhane meulemans

fERMENTIS, the business unit of Lesaffre, a well well known brand in the segment of yeast and yeast products, was created in 2003. The company develops and offers yeast products that support the production of good quality wine, beer, spirits and fermented beverages globally.

With expertise in specialty yeasts, the brand is backed by deep domain research by Lesaffre International R&D and its staff of over 150 scientists. BW speaks to Philippe janssens, Technical Manager, Brewer and Stéphane Meulemans, General Manager

WHAT DoES THE HEAD of THE BEER INDICATE? WHAT SHouLD IT IDEALLy BE LIKE?foam stand and cling are an essential part of beer quality. there are many factors associated with the foam head of the beer. first, we have the components from cereals and malt, primarily the proteins and polypeptides of a certain molecular weight range. those proteins will sometimes be bound to each other through di-sulfur links. secondly, linked to those first components, are the organic hop acids, i.e. the bitter components. those elements together form a two-dimensional hydrophobic network which will contribute to the foam structure and stability.

fermentation will produce the co2 materialized by bubbles which will create the foam as they get enveloped by this network while they migrate to the surface. in this way, the protein networks stabilized by hop acids which are enveloping the bubbles will constitute a colloid when they get stabilized by metal ions naturally present in brewing water.

hence beer foam will have a bitter taste and develop metallic notes.

We can easily find out if a beer is saturated or not by looking at the size of the bubbles. the bigger they are, the more saturation and less foam stability in the beer there is. a beer is considered to have a high rate of saturation when there is more than 7g of co

2 per litre. at the


opposite end, a beer is considered with a low rate of saturation when there is less than about 5/6g of co2 per liter.

WHEN Co2 BECoMES AN ISSuE DuRING fERMENTATIoN, HoW CAN IT BE CoNTRoLLED?a supersaturation is never good since the yeast multiplication is low and it can lead to a stuck fermentation. one of the better ways to control it will be to not exceed 2 to 3 g of co2 per litre during the primary fermentation. you can also work on temperature and pressure parameters to control it.

WHAT ARE THE PRoBLEMS THAT CAN oCCuR DuRING fERMENTATIoN? HoW CAN THEy BE HANDLED? PLEASE SHARE SoME INfoRMATIoN ABouT HoW fERMENTIS PRoDuCTS HELP MAINTAIN fERMENTATIoN quALITy.many problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. most of the complications listed above can be avoided easily by using right methods of brewing.

one of the most common risks for brewers is to reuse the yeast. this method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. it consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.

fermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, h2s (in case of autolysis) flaws will eventually appear.

the other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.

if there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. however, there are still two mains things to consider:

the wort cannot be deficient in minerals or lipids. a good aeration is needed – but this air supply can also bring contamination if poorly filtered.

the other way to avoid these problems will be to use a range of active dry yeasts.

brewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. to serve this purpose, active dry yeasts are widely recommended. this type of yeast has a very good aging resistance (over 36 months for fermentis yeasts) when stored in cool (< 10°c/50°f) and dry conditions.

Active dry yeasts added value

Reliability

sugars are consistently more easily assimilated through the yeasts membranes more sterols are present which permits a better and quicker reproducibility important reproducibility permits a better consistency no need of air or oxygen supply, meaning a less exposer and contamination rate genetic consistency

Investment and space asset utilization no need to monopolize a tank to recycle the yeast neither for the

<

PhiliPPe Janssens

propagation step, nor to set up and manage microbiology laboratory operations.

Easy to Source, Easy to Store, Easy to use

in this perspective, fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the indian market.

guideline for seTTing up a MicroBrewery/resTauranT

Winfried sauer

beer is the world’s oldest and most widely consumed alcoholic beverage and the third most popular drink in beverages sector-after water and tea. it is produced by the brewing and fermentation of starches mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), rye and rice are widely used. most beer is flavored with hops, which add bitterness and act as a natural preservative, though other flavorings agents, such as herbs or fruit may occasionally be included.

the strength of beer is usually around 4% to 6% alcohol by volume (abv) though may range from less than 1% abv, to over 20% abv in rare cases.

ALES V/S LAGERS ales can be referred to as being “fruity, rounded, and complex,” and lagers can be referred to as being “crisp, clean, and angular”

ales ferment typically between 64 and 70 degrees f, and lagers ferment typically between 52 and 58 f

lagers need bottom fermenting yeasts in comparison to ales which need top fermenting yeasts

BASIC CoNCEPTa microbrewery is a small brewery with a limited production capacity which

because of necessity, produces labor intensive hand-crafted beers. the term and trend originated in the united kingdom in the late 1970s to describe the new generation of small breweries which focused on producing traditional cask ale.

a brewpub/brauhaus are a pub or restaurant that brews beer on the premises. some brewpubs, such as those in germany, have been brewing traditionally on the premises for hundreds of years.

MAIN CoNSIDERATIoNS foR SETuP of BREWPuB/MICRoBREWERy IN INDIA Space requirement general requirement of space is around 800-1500 sq. ft., depending upon the capacity and the type of equipments.

Capacity & Sale calculation specialized forecasting for the estimated sales generation (location, sitting capacity, miscellaneous factors) & the number brews that can be taken per week (8 hr/brew), depending on which the actual production capacity can be calculated

Areas of Importance in setting up Micro Brewery/Restaurants • Exhaust • SolidWasteProducts(SpentGrain) • Waterrequirement

THE PRINCIPAL AREAS of WATER uSAGE ARE • Mashing

• SparkinginLautertun

• CleaninPlace(CIP)

• Boiler

• GeneralCleaning

• Laboratory

Heating optioni. for boiler

• Electricalelement

• NaturalGas

• Propane

ii. for kettle

• Electricalelement

1. internal calandria

2. external calandria

• Steamfromboiler

Electrical Load & Consumption:generally, around 2kv electric load and consumption should be approx. 1000kWatt, for brewing days. the main equipment’s that need electrical input are: • Heatingsystem-Electricalforboiler (kettle, if any) & hot liquor tank.

NuMBER of BEER STyLESfor a brewpub with around 3 hl-5 hl system, it is sufficient to have around 4-6 varieties of beer on tap. these can be frequently changed according to customer response and to have new styles in the menu, but it should not be frequent for the popular styles.

also the number of storing tanks and the type of beer (ale/lager) based on its processing time, is an influencing factor. the ales take less time in processing than lagers and it should be noticed as which style is more accepted so that higher production batches are dedicated for the same. this means the number of styles is roughly proportional to the number of beer storage tanks (bright beer tanks; bbts), which also influences the space requirement issue.

the basic beer styles chosen for a brewpub can be obtained from the list given earlier, however a general style list is given as below:1. india Pale ale (iPa)2. stout (imperial/dry/irish-guinness style)3. Wheat beer4. Porter5. Pilsner6. bock7. german lager8. cider9. barley wine10. scottish/ american/ english ale

serial no 1-3 & 9-10 are ales, rest are lagers. generally, a ratio of 70:30 for ales: lagers are chosen by most microbreweries, which can also be adjusted according to the market.

CooLING oPTIoNStwo types of chilling option can be opted for in a brewpub.

1. glycol jacketed tanks:

2. cold room

Dispensing options:the dispensing techniques however can be of different types,

the main influencing factors in dispensing are:

1. the distance of the bar and the bbt use of booster pumps and fob (foam on beer).

2. Pressure of beer in tanks (approx. 1.5 psi).

3. Pressure of co2 injected in to the tank through the carbonation (diffuser) stone, should in equilibrium or slightly more than the pressure inside tank, for foam regulation.

<


BREWING EquIPMENT ENGINEERED TyPEbased on the style, type and number of brews needed according to capacity, there are various brewing equipment engineering designs that one needs to select. like a normal large scale brewery, a brewpub has all the equipment’s only of a much smaller scale. the basic ones are:1. mash tun/ lauter tun combined with hot liquor tank and kettle-2 vessel brew house.2. mash tun/ kettle and lauter tun combined with whirlpool-2 vessel brew house.3. 4 vessel dedicated brew house.4. mash tun/ lauter tun and kettle/ whirlpool- 2 vessel brew house.

a separate mash tun and kettle allows the brew master to have more than one brew per day in lesser time, thus achieving more flexibility in operation.

MILLING REquIREMENTSa malt mill of adequate capacity is required.

use of Adjunctsin commercial breweries use of adjuncts (rice flakes, wheat, sugar, corn etc) is encouraged to increase the fermentable sugar concentration for higher abv% (alcohol % volume by volume). however according to german brew laws (reinheitsgebot-law), barley malt should be the only grist material to be used in making any kind of beer. but this is not compulsory. the adjuncts can also contribute to characteristic flavor but pure barley beer is adjudged to be the best in class of draught beers. adjuncts are also used to replace amount of barley malt in beer, for economic considerations.

Waste water disposala huge quantity of water will be drained off each brew day for various ciP and other cleaning practices along with the condensation trap discharge (if any) and ro machine wastage. this needs to be channeled through underground drain lines, with steel grids that can be easily cleaned.

however, in normal course of production of beer, the water is re-used for taking the next brew and this water can also be used for kitchen cleaning purposes or for gardening purposes.

as per german emissions standards all the major german companies produce plant & machinery that adhere to this law.

Degree of automation of the brewing system a Plc scada control can be setup with the control panel along

with pneumatic valves attached to air-compressors which are specially programmed to automate specific regions or total brewing process. this is a new development in brewing industry with great returns in form of efficiency and reduction in manpower requirement.

Malt room a malt room should be in place close to the brewery for storing the malt to be later used in subsequent brews, for at least a week.

Laboratory a room (with aseptic conditions) should be dedicated for laboratory analysis of the beer and the raw materials. it should have a minimum of 80 sq. feet of space.

ExCISE, LICENSE, TAx, DuTy & oTHER LEGAL REquIREMENTSit’s a regional state subject that needs to be followed as per the government notifications.

other licenses required for the setup:1. commercial electricity line

2. commercial water line-municipality/ underground borewell water

3. land registration/ lease sanction

4. company registration

5. Waste water disposal certificate from pollution control board

6. fabricated equipment quality certificate from third party inspection (lloyds, sgs, etc.)

7. Water quality testing certificate from quality control labs (sgs, etc.) 8. Qc certificate of finished beer from govt. approved Qc labs, done randomly.

HuMAN RESouRCE AND MAN PoWER REquIREMENTSgenerally, 4 kinds of manpower are required in a brewpub operation. they are:

1. brew master

2. assistant brew master/microbiologist

3. bar manager

4. Waiters will be taught dispensing under the supervision of the brewmaster. they should be able to converse well in local languages, hindi and english, preferably hotel management graduates.

NATuRE of RAW MATERIALS PRoCuRED1. malt

2. hops

3. yeast

4. brewing auxiliaries: due to lack of

brewing enzymes in mash in some cases, and other such deficiencies in the mash additional brew supplements are added.

ARCHITECTuRE, fLooR PLANNING & INTERIoRSthe floor plan should be determined based on the capacity and the placement of equipment.

BREWPuB MARKETINGunlike commercial beer, marketing for brewpubs follows an altogether different approach. according to government regulations for media broadcast and advertisement, any kind of advertisement that shows any liquor or drinking hard beverages is prohibited in visual, print in audio media. commercial beer companies have thus come up with innovative marketing strategies:

Conceptualized themed brewpubsa. rugged old school machine themed brewpubs

b. old factory (anno 1900) themed brewpubs

c. new age urban themed neon brewpubs

d. Wooden irish themed brewpubs

e. munich (bavarian) styled brewpubs

Location Importancebrewpubs are located mostly in city center or tourist spots or in places of commercial importance, where large number of people are regularly available. great styles of beer, combined with ambience, special theme bars and on site brewing, boost sales.

BREWPuB KITCHENa kitchen should in place inside the brewpub for special snacks to go along with the beers.

dry snacks/readymade

traditional local delicacies

small tidbits of indian/continental origin

special cooked meals with beer in lunch/dinner (for example bavarian meals)

a gas bank should be in place with separate exhaust options and drainage, and should be secluded from the brewpub.

this is a basic concept in setting up brewpub microbrewery in general for india.

Conceptualized By Winfried Sauer, CfB Consulting GmbH - Germany

in a world full of self-propaganda experts, matthew is an extremely soft spoken, versatile and passionate person, very reluctant to talk about himself. his foci in life are clear, good beer, great beer and home! in that order.

it is rather a surprise to know that matthew has been a military man, a nuclear power plant employee, a full time traveller and serious fishing enthusiast. but right now is where is totally loves to be-in a brewery, in a city he likes, doing what he loves most-making great beer.

if in toit, in the heart of bangalore, one can catch him keeping a paternal eye on the beer being served and the people enjoying his brew. Walk up to him, but be sure to speak louder, it’s a noisy pub and matthew is an extremely soft spoken man!

here is the conversation bW had with matthew callaghan on his life, passions and dreams:

<

mattheW callaghan

TELL uS HoW IT ALL STARTEDi have been brewing for 19 years now. i am from ireland but have spent a good part of my life traveling and working around different parts of the world. i spent about 10 years in nuclear power, in the us, working in instrumentation and controls, licensing and engineering support. in 1997, they announced that the plant would close permanently due to, i believe, political reasons. after redundancy in america, i found it very difficult to find a compatible job in the sense of a challenge as well as wages and benefits. after some thought and research, i decided to return to school and ended up in the north-east of england. there i did a brewing course, and that changed my career as well as my life. i spent about the next 2 years doing my brewing apprenticeship at mostly small breweries in england, ireland and the isle of mann. from there i’ve spent time brewing in micronesia, south korea, australia, denmark and now india.

now, i been in bangalore for about four and a half years and they have kept me very busy, not just at toit, but at our new location we are setting up in Pune, plus

other projects in the pipeline. the 19 years have passed quickly, it seems.

HoW DID INDIA HAPPEN AND HoW DID you GET ASSoCIATED WITH ToIT?i have a friend, Phil, whom i met in south korea working at a different brew pub. after that, we kept in touch during our travels and on occassion would meet in manila. during one of our stopovers in manila, catching up on our exploits, (over what else, a beer) i told him the cold weather was getting to me in denmark. Phil said that he was finishing the setup at toit and was looking for a brewer. after a few more pints and a few months for a visa, here i am and the rest is history. toit had been running for about six months when i first came here.

WHEN you CAME HERE, HoW DID you fIND THE BEER SCENE IN BANGALoRE, AND INDIA?i’m not much of a city person, living most of my life in small towns and villages, of about 800-20,000 people. in micronesia, the whole country was 20,000 people! i’m still a bit uncomfortable in big cities, with traffic and noise, but i think i have

adapted well here. the weather definitely agrees with me.

that said, the craft beer scene here is almost unbelievable. it reminds me of ireland from times gone by. toit is not just a brew pub, but a social meeting place for family, friends, co-workers or just acquaintances. it’s what a pub is supposed to be.

i’m hoping we can duplicate the toit atmosphere / culture in our new outlets. We’ve had a lot of positive responses and people looking forward to visiting them.

TELL uS SoMETHING ABouT youR WoRK AT ToIT?Well, to start with, brewing is not a 9-5 job. We are pretty much 24/7, not just with brewing, but maintenance, cleaning, hygiene, as well as training and paper work. We have very good german built equipment but it is well over 20 years old


maybe in the Philippines or ireland. i do miss them both and don’t get to visit as much as i would like. time will tell.

you ARE THE PRESIDENT of CRAfT BREWERS ASSoCIATIoN of INDIA, (CBAI) WHAT ARE youR oBSERVATIoNS oN THE CRAfT BREWING INDuSTRy IN INDIA?as president of the cbai, i see a lot of potential here, but the craft beer industry as a whole has to be very careful. i have seen it too many times, at the beginning they go through this excitement of something new, there is initial growth and they see a huge increase in sheer number of breweries. but over a period of time, they lose sight on how it all began and the basics then crash! most countries i’ve brewed in and others have all been the same. some have come back and doing well now, america, ireland, and south korea for example. We’ll have to wait and see how india does. i think in india, it’s very important that we do not see other brew pubs or breweries as competitors but opportunities to learn and grow together. the industry needs collaboration and cooperation with all the breweries, big ones as well as the smaller ones. this is critical for prosperity of the industry if not survival.

the cbai charter is based on collaboration and learning. besides this, we are also looking at fair and uniform regulation pan india for craft brewers. so we petition both state and federal agencies regularly on various issues that concern us.

next would be training. the cbai is working with an internationally recognised institutions for brewer training and certification, so we can improve the quality of our products through our brewers.

another issue for the indian brewing industry is supply of raw ingredients, especially malting barley and hops. these ingredients are mostly imported now as they normally need specific climate conditions to produce quality brewing ingredients. that being said, india does have some areas that might potentially be good for growing hops and malting barley, but this has not been exploited enough by either the government or the brewing industry.

With the right collaboration between the brewing industry, farmers and government, this would be a “win-win” for all involved.

as you can see, the cbai, even though a young organisation, (about 3 years) we have our plate full.

So after 19 years of brewing, it has been very refreshing to again, see the Satur-day afternoon ladies groups, family sunday brunch with the kids and parents or the week day business meetings with suit and ties and of course, the evening party crowds. on a daily basis, I have patrons stopping me, just to say thank you, good job or keep up the good work. It seems “Everybody knows your name”. I guess the part that makes it difficult to fathom, is just the numbers, (large city, large numbers I guess) but also, I thought this culture was gone or at least very difficult to find anymore. In India, it’s still in the early stages here but it has a lot of potential.

I see a lot of potential here, but the craft beer industry as a whole has to be very careful. I have seen it too many times, at the beginning they go through this excitement of some-thing new, an initial growth and see a huge increase in sheer number of breweries. But over a period of time, they lose sight on how it all began and the basics then the crash.

and so requires a little more maintenance. People sometimes don’t believe me, but as brewers, we spend about 80% of our time in the brewery, cleaning. it is very important to have very good hygiene to produce great beer. beside myself, i have been training additional brewers to take my place at some point and also for our new projects, so we are producing great brewers as well as great beer. as we are dealing with alcohol, we have our fair share of paper work to maintain for all the government agencies regulating us. With all this, we are also working on our third expansion, with engineering, production delays and more to handle.

again, being limited on what we can produce here, i think the selection of beers we produce, goes a long way in satisfying the palates of our customers.

WHERE Do you SEE youRSELf IN ANoTHER TWENTy yEARS?retired! i’m not a spring chicken anymore. if i still have my health in twenty years, maybe some consulting. in the meantime, it would be nice to have my own brewery,

VLBINSTITuTE foR RESEARCH AND TEACHING IN BREWING

founded in 1883, the versuchs-und lehranstalt für brauerei in berlin, vlb, (research and teaching institute for brewing in berlin), is a private german institute focused on the brewing and malting, as well as non-alcoholic beverages, water, spirits and applied biotechnology. With a team of 145 experts and about a 100 faculty and researchers, the vlb berlin is one of the leading internationally independent competence centres for application-oriented research, training, and services for the brewing and beverage industries, their suppliers and customers.

vlb has close links to the technische universität berlin, associations and institutes on a national and international level. these industry links help them continually extend their expertise for mission-oriented research, which provides support for the industry to resolve a lot of practical problems-both technical and commercial in nature.

using modern technical equipment along with higher levels of expertise, qualifications and communication capabilities of the teams, the institute offers one of the best training and research facilities in the world. they also organise national and international specialist

conventions, providing a platform for an interdisciplinary, cross-company exchange of information.

covering the entire value-added chain of the brewing industry – from raw materials to logistics, vlb’s interdisciplinary approach to research ensures their solutions have high relevance to practical industry situations. in many cases, the results of this research is used as training material in training courses available for the industry as well as innovations in the industry per se.

the most popular courses that the institute offers are:

certified brewmaster course for prospective brewing professionals is a 6-months course in english that provides the basic knowledge for the technical management of a brewery.

study programmes for brewers at university level in co-operation with the technische universität berlin, which are regular study programmes for brewers (e.g. b.sc./m.sc. brewing and beverage technology) are offered. german skills are necessary for these programs.

seminar “brewing in a nutshell” is a 2-day residential course providing

the basics of beer brewing which is also available as online course

Workshop “craft brewing in Practice” a 10-day full time training course providing up-to-date knowledge in the field of pub and micro brewing, in english.

Workshop “micro malting in Practice” the art of malting presented in a 6-day workshop, also in english.

in addition to these courses, vlb also organises several industry seminars Workshops and symposia in germany as well as globally. some are:

the october convention in berlin


brewing and engineering congress

iberoamerican symposium

russian brewers seminar

brewing conference bangkok

china brewing conference

microbrew symposium (germany, russia and others)

for industry consulting, the range of services that vlb offers covers raw materials, equipment and processes.

so vlb’s research institute offers consulting on malt analysis, enzyme analysis and even hygiene for breweries. it also offers a large variety of yeast strains for application in the brewing, beverage and distilling industry. vlb’s department for Water Quality, management and technology assists breweries in water purification, cleaning, disinfection and waste water treatment process optimisation.

so vlb offers support in terms of consulting, services and technical analysis, all the way from feasibility studies/expert opinions for investment in a brewery, engineering and validation of plants and equipment, planning support with investment decision and functional acceptance checks, to status control of hygienic design of machines and corresponding equipment / ciP strategy checks, water and energy management in filling and packaging lines, recording of energy flux, validation of storage and transport conditions and even product development.

With such a varied expertise and research support, vlb, with a history for excellence of over 130 years, is one of the hallmarks of technology and industry innovations support in the brewing and distilling industry worldwide.

vlb’s recently held microbrewery symposium took place on the 14th of december 2016 in mumbai, india. the microbrew symposium mumbai addressed creative brewers from india, and was focused on technological and quality aspects of craft beer brewing on a professional level. the aim of the gathering was to share brewing education to improve brewing quality and performance as well as providing a platform for networking and communication.among the technical subjects the symposium had discussions on microbiological sampling and testing in a craft brewery by gayatri mehta from vlb, berlin, a talk on ‘active dry yeast–demystification, concept and illustrations’ by Philippe Janssens of fermentis and a presentation on ‘establishing a quality system in a craft brewery–basic methods and options’, by gayatri mehta. Jan biering (vlb berlin) spoke on ‘the secrets of famous german beer style: Production of wheat beer’. the session also saw some presentations by established craft brewers in india, a practice report by gregory kroitzsh (the barking deer brewpub & restaurant), on ‘brewing talent in india and the coming craft beer boom – are We ready?’, and a review on ‘seven years of craft beer brewing in india’ by oliver schauf, from brewcrafts microbrewing, Pune, was also part of the symposium. it also had a presentation by axel Jany of Weyermann speciality malt, germany, on ‘Weyermann specialty malts creating unique craft beers with the world’s widest range of specialty malts’, and a lecture on the history of beer and brewing in india.the symposium was an interesting collection of passionate brewers and brew masters in india, and the team from vlb had close interactions with many of them.

speaking during the visit, Jan biering, research associate at fibgP, said, “in the symposium, i was surprised on the interest being shown, and so many people with so many questions, for the first time. vlb is at the moment, only consulting in india and we have one brewery as a member. now we are looking forward to setting up some more services including education for craft breweries in india, maybe a brew master education course also. We would like to see how we can go on with co-operation here in india.”

gayatri mehta, research associate at fisas (research institute for sprits, analytical technology and sensory

analysis) shared her experience as an indian student, then research associate at vlb, “it’s open to everyone who has had 3 months of exposure to a craft brewery. you learn on the job but you don’t have a structured training program here. there is nobody in india who can mentor you, there are senior brew masters here but nobody who has been trained at that level. so you need to be at a place with experts or you get stagnated in what you are doing. my plan was to get some experience elsewhere, and not come back after my training at vlb. but it wasn’t necessarily into research that just happened.”

she sees great potential for indian beer enthusiasts and students who could take up brewing as a career, and vlb would be the perfect choice of institution for that.

Jan biering

gayatri mehta

MICRoBREWERS SyMPoSIuM IN MuMBAI oN DECEMBER 14TH, 2016 - A REPoRT

brewing anD DisTilling

<

dr annie e hillHeriot Watt university, edinburgh, offers full time graduation learning courses for brewing and distilling, at the international centre for brewing and distilling (icbd). the b.sc program is organised with support from the senior members of the industry, members of the board of icbd and at graduation, accreditation is done by institute of brewing and distilling (ibd).

the programme is designed to train individuals to take up professional positions as managers at malting, brewing and distilling industries. they impart complete education on the science and teach the processes involved in the brewing and distilling processes-right from cereal farming to brewing, distilling, bottling and packaging. these students can take up managerial positions anywhere in the world after completing this course.

We reached out to Dr Annie E Hill, International Centre for Brewing and Distilling (ICBD), Heriot-Watt university, for inputs on how to reach there.

WHAT CouRSES DoES THE uNIVERSITy offER foR STuDENTS WHo DESIRE To TAKE uP BREWING AS A PRofESSIoN?heriot-Watt university offers both undergraduate (bsc) and Postgraduate programmes in brewing & distilling (msc). the msc in brewing & distilling is available on campus in edinburgh and by distance learning.

WHAT IS THE BASE quALIfICATIoN REquIRED To BE ABLE To oPT foR THIS CouRSE? highers aabbb a-levels bbb hnc c in a relevant hnc - please contact admissions tutor to discuss further int. baccalaureate 27 points to include 5 in higher level biology

scottish baccalaureate Pass including a science subject additional information one science subject (biology, human biology, chemistry, mathematics or Physics) at higher/a level. mathematics and an additional science, preferably chemistry, are required at least at gcse grade c / standard grade 3 / national 5 or equivalent a-levels abb advanced highers bb and aabbb at higher hnc b in a relevant hnc - please contact admissions tutor to discuss further hnd bb in a relevant hnd - please contact admissions tutor to discuss further int. baccalaureate 32 points to include 6 in higher level biology scottish baccalaureate distinction with advanced higher biology b additional information to include biology or human biology at advanced higher/a level. mathematics and an additional science, preferably chemistry, are required at least at gcse grade c / standard grade 3 / national 5 or equivalent. hnd ab in a relevant hnd

WHAT Do you LooK foR IN A STuDENT APPLICANT, IN oRDER foR HIM oR HER To quALIfy foR THIS CouRSE?in addition to meeting academic requirements, we look for passion - a keen interest in the industry and ideally practical experience.

WHAT IS THE KIND of INVESTMENT NEEDED To TAKE uP THIS CouRSE? for the on campus programmes there is a large practical component and a wide

range of course assessments. it is difficult to complete the programmes alongside part time employment but many students do manage to cope with part time work to supplement income. students must be able to complete additional reading over and above learning materials and coursework.

ANyTHING ELSE A STuDENT fRoM INDIA NEEDS To KNoW IN TERMS of ExTRA ABILITIES oR SKILLS NEEDED To quALIfy AND GRADuATE?the main route to success is to join in with all activities, to network and to read widely. We run a range of events on campus, with industry and with learned societies such as the institute of brewing & distilling (ibd). Joining the ibd and attending events are important in gaining an understanding of how our teaching relates to industry practice and in identifying and practicing the practical skills necessary to succeed in industry.

WHAT ARE THE EMPLoyMENT ASSISTANCE PRoGRAMS IN THE uNIVERSITy foR STuDENTS WHo SuCCESSfuLLy CoMPLETE THE CouRSE? WHAT IS THE joB PRoSPECT? on campus we run a programme titled ‘fit for Work’ which includes seminars, workshops and activities by industry and our careers department. this programme enables our students to meet employers within brewing, distilling, malting and allied industries of both large (multinational) and small (craft) size. With the rise in craft brewing and distilling worldwide, there has been an increase in availability of jobs both in the uk and further afield. there has also been an increase in the number of employers in the uk willing to sponsor overseas students.

yEAR 2

yEAR 3

yEAR 1


brewing anD DisTilling

Beer styles and tasting tipsgeorge Jacob

you don’t have to be a certified cicerone® to be able to taste and identify a good beer from a great one. there are a few simple steps to follow, which will take your beer tasting to the next level. but before we get to beer styles and notes, we need to understand the building blocks of beer flavour and description. below, i talk about the main ingredients in beer and their flavour contribution.

beer is made of four main ingredients- Water, malted barley, hops and yeast. brewing an average pint uses about 680ml of water, 85g of malt, 5g of hops, and 0.3g of yeast.

WATER - brewing water, also known as brewing liquor in the industry, must be pure drinking quality. minerals salts affect the flavour and style of beer being brewed. a slightly acidic water aids in the keeping properties. always remember that a high quality water supply is essential in brewing.

MALT - malted barley provides nutrients for yeast to ferment; starch is converted to sugars, proteins to amino acids, and vita-mins and minerals. various types of malts are available to brewers ranging from Pale, to caramelised, to dark roasted.

ARoMA & TASTE - take a sip of the beer, and chew on it, while breathing out your nose. known as the retro nasal technique, this carries aroma molecules from your mouth to the olfactory nerves in your nasal passages. the combined effects of taste and aroma are known as flavour. sweet, sour, salty, bitter, umami, and other tastes come from our taste buds as we chew.

MouTH-fEEL - this includes the physical aspects of the beer perceived by our sense of touch, such as the texture and body. it can be thought of as the physical, non-flavour character-istics of the beer while it is in your mouth, stimulating your sense of touch. examples of mouth-feel descriptors include viscosity, texture and astringency.

AfTERTASTE - aftertaste is the flavour perceived after the beer is swallowed. some components of the liquid linger on the tongue or the mouth, which creates a different impression than when the mouth is full. an aftertaste can be short, clean, long or lingering. some may be sweet and malty, some are bitter and minerally.

WELL KNoWN BEER STyLESthe following beer styles are some of the more common beers served at breweries in the country. it’s a short list, but covers beers that would be good start to your tasting journey.

i have explained the expected profiles for each style of beer, but you should try and make your own notes on the beer before comparing with mine.

different malts provide flavours like grass, bread, corn, vanilla, toffee, nuts, coffee, treacle, chocolate, and liquorice to name a few. brewers select the different malts based on the desired flavour profile of their beer.

some beers also use adjuncts like wheat, rice, rye, etc but that’s a whole topic for another article.

HoPS - hops are the spice of a beer. they are the fruiting body of the hop plant. hops provide beer with antibacterial properties, bitterness, and some wonderful unique aromas. they are used whole, or in the form of pellets or liquid extract. hops bring flavours like grass, fruits, flowers, earth, spices, pine, citrus, and many more.

yEAST - there are three main yeast types - ale, lager and lambic (wild). the yeast converts the malt sugars to alcohol. yeast brings flavours like apples, green apples, apricot, pear, banana, garlic, eggs, onions, peach, candy, and so on.

THE ART of TASTING AND ExPERIENCING creating a flavour profile for a beer involves describing the look, taste, aroma, mouth-feel and aftertaste.

LooK - raise your glass and look at the beer. note its colour, consistency and head.

ARoMA - smell the beer. stick your nose deep into that glass and take a breath. note the aromas that you can detect. swirl the glass to agitate the beer, which releases the aromas, and breathe in again.

George is a brewing consultant who is certified in Craft Beer by Brewers Association, a Cicerone certified Beer Server, and a Certified Beer Steward by the Institute of Brewing & Distilling.


BAVARIAN HEfEWEIzEN

INDIA PALE ALE (IPA) STouT

a traditional hefeweizen (heh-feh-weyt-sen) is a refreshing wheat beer that has a high level of carbonation with a dry finish. the yeast lends a very distinctive banana and clove character.

ARoMA - a properly brewed hefeweizen will display moderate to strong clove and banana aroma. hop character is pretty much nonexistent. some wheat aroma may exist, and can be identified as bready or grainy.

APPEARANCE - the beer is expected to be between a pale straw to gold colour. Wheat being very high in proteins will cause the beer to be quite hazy. the head will be white and long lasting.

fLAVouR - the banana and clove flavours can range from moderate to low. the balance between the two can vary between breweries, but a good beer would have these two well balanced and quite prominent. some examples of a hefeweizen may also have a light vanilla character and/or bubblegum. a soft bready/ grainy character from the wheat is complementary to the style, along with a very slight sweetness from the malt. hop flavour doesn’t really exist and hop bitterness is low to none.

MouTH-fEEL - look for a fluffy, creamy, light to medium body. the finish will be light and spritzy due to the high level of carbonation.

While there are american and english iPa available, a true iPa should be brewed using traditional british ingredients. an iPa is a hoppy, moderately strong ale with a dry finish, and lots of hops aroma and flavour.

ARoMA - expect a moderate to moderately high hop aroma of spicy, citrus or floral nature. a low caramel or toasty malt presence is acceptable, as well as some fruitiness.

APPEARANCE - an iPa is usually between a golden to deep amber. it should have a thick frothy off-white head, and pour clear, though there do exist some unfiltered dry hopped versions.

fLAVouR - hoppy! an iPa should show some malt character even though the balance leans towards the hops. malts can lend a biscuit, toasty, toffee like aspect to the beer. the hop flavour should be similar to the hop aroma depending on the variety of hops used.

MouTH-fEEL - it is very important that there isn’t any astringency from the hops. medium to high carbonation could add a dry sensation, along with a medium bodied mouth-feel. some high alcohol versions may have a smooth warming sensation from the alcohol.

the stout is a descendant of the british and irish porters of the 18th century. a stout should come across as a black beer, with a strong roasted flavour that is easily confused with coffee.

ARoMA - a stout should give off a coffee like aroma that dominates everything else. there may be some hop aroma but is usually very low or absent.

APPEARANCE - Jet black and opaque, with a thick creamy head that is usually tan coloured.

fLAVouR - stouts usually have a prominent roasted grain flavour with medium to high hop bitterness. typically a coffee flavour dominates with some chocolate character at the finish. some stouts may also have a hint of liquorice as an aftertaste.

MouTH-fEEL - medium to full bodied, with a creamy character (especially when poured from nitro). minimal carbonation is usual, though you can expect some astringency being caused from the roasted grains. While this astringency is acceptable, there should not be any harshness left over from the grain.

with

By CHEf KuLDEEP BHARANI


Beer & Food pairing: this is one of the new talk points in the culinary world, although using beer in foods is not new but having a full menu from which all dishes can be paired with some type of beer is unique. some of the restaurants are working on these parameters, though, are not able to pull it off completely due to lack of knowledge on beer malts and malt flour.

a courageous attempt like this, is more easier, with a place that brews its own beer which in all possibilities is and can be a microbrewery. but, with most microbreweries focusing only on finger foods and lip smacking stuff, the real focus of extracting the original tastes from foods is lost especially when it comes to pairing food with beer or using beer in food preparations. and with lim-ited knowledge on malt flour and liquids this task gets even more difficult.

only a few breweries or restaurants have the knowledge in this field and which is why i say it is courageous to use the malt and malt based products, as these products are not yet known or suited to the indian palette. but, if rightly used,

these malt flours and liquids can produce not just good but awesome tasting dishes which are authentic, natural and pair extremely well with fresh craft brews.

one such place which has made use of these products and is really dishing out food which is yet unheard of in the indian market is district 6. using malt flours of the same malt used in their beers they are not only making dishes which are using these malts, but are also opening more avenues in the field of beer related food and beer & food pairings in the indian market.

If rightly used, these malt flours and liquids can produce not just good but awesome tasting dishes which are authentic, natural and pair extremely well with fresh craft brews.

thin crust PiZZas carared malt®

assorted german breads caraaroma®, carahell® and sinamar malt®

tiramisu dessert carafa malt®

muffins caraaroma® / diastatic barley malt®

malts used are from Weyermann®

cheers To good healTh!

Right afteR Red Wine comes the golden fRoth!

bW i 1st Quarter 2017 i 89dis

clai

mer

tho

ugh,

is -

on

ly in

mo

de

rat

ion

!

NuTRITIoNAL BENEfITSamong the many nutrients that beer contains is the set of b complex vitamins that are extremely important for the body - b2, b12 and b6, because they promote haemoglobin generation in the body.

once chilled, your beer contains calcium, iron, zinc, potassium, silicon, sodium, magnesium and other nutrients that are extremely important for maintaining healthy bones. so if you have been suffering from joint pains and aches, you know what the best remedy is!

HEART-y ALEbeer increases the hdl (good cholesterol) levels in your blood, that improves the blood flow to the heart. so there are less chances of heart blockage resulting in heart attacks. in addition, the folate (water soluble vit b) that beer has, adds to lowering the risk of coronary diseases by a great extent. one more advantage is that it helps lower blood pressure, and thus reduces the chances of heart blockage!

even after a heart attack, beer helps in recovery. in a study, harvard researchers studied 2,000 american men who had a heart attack between 1986 and 2006. they then tracked their health over the next twenty years after their first heart attack. during these 20 years, 468 men died. deeper research showed that men who had two drinks a day were 42% less likely to die in this period, and 14% less likely to die of anything else! this was after factoring smoking, obesity and other issues!

of course, for the purpose of the study, the moderate amount was a standard– 4 ounce glass of wine, or a bottle/can of beer or one shot of spirits. two of any of these a day, would keep health in check. binge drinking, therefore, can eliminate the benefits of the moderation, and up the risk as before.

HyDRATE one of the happy surprises that beer provides is that it has 90% water that helps dehydration, helping to maintain healthier kidneys and reducing your chances of developing kidney stones.

and women have it even better. there was a study in 2005 that said that 1 beer a day could help women retain their mental balance better (yes, in a man’s world), and fight the chances of developing alzheimer’s disease, as compared to non drinkers.

youR fAT LESS DIETbeer is one of the rare alcoholic drinks low in carbs- so even if on a fat loss diet, beer is not an issue.

and yes, beer belly is a myth! it’s the hops in beer that control weight gain, and have been known to contain anti-inflammatory compounds with potential medicinal uses for metabolic disorders, like insulin resistance and type 2 diabetes. in a study on diabetic mice, researchers

discovered that beer hops reduce weight gain, since hops contain a class of compounds- tetrahydro iso-alpha acids. these help to reduce gut permeability and normalise insulin sensitivity, apart from other metabolic benefits. this research was recently published research in the open access journal, Plos one.

also in an interesting experiment, a team of researchers from germany measured the hips and waists of 20,000 people over 4 months, and came up with what all beer drinkers already knew! beer is not the main cause of ‘beer belly’. Participants were asked about their beer consumption and other foods intake. they concluded that excessive beer consumption leads to overall fatness, not the beer belly! the study published in the european Journal of clinical nutrition, carried out by scientists from the german institute of human nutrition Potsdam-rehbrücke, fulda university of applied sciences and the university of gothenburg, sweden, said that while beer consumption could increase the waist size, it was a part of increase in overall body fatness, and not just the abdomen.

BEER CouLD REDuCE STRoKES IN WoMENbut as always, moderation is the key. a new study in the us claims that light to moderate beer consumption could help reduce the chance of stroke in women. researchers examined nearly 84,000 women in a nurses’ health study by monik Jimenez and colleagues from brigham and Women’s hospital in boston.

these women had no cardiovascular disease or cancer at the time of study, and then they were studied for 26 years. Working on information about their diet, alcohol consumption, lifestyle habits and stroke occurrences, the results were- 2, 171 cases of stroke among the women. among the respondents, about 30 percent of the women were non drinkers, 35 percent were light drinkers (about half a glass of wine or beer), 37 percent said they were moderate drinkers (which meant over half a glass of wine or a glass of beer, or a mixed drink daily). 11 percent claimed to drink more than the equivalent of one mixed drink per day. Women who were light or moderate drinkers had a lower risk of stroke than those who never drank. but as alcohol consumption increased, the risk increased too. the conclusions were, certain components of alcohol may decrease cholesterol accumulation, leading to fewer strokes.

but while this is a connection, alcohol and stroke may not necessarily have a cause-and-effect relationship.

however, till researchers give us reason to smile...quaff on!

INGREDIENTS

spaghetti Pasta Pre-boiled 180 gm

extra virgin olive oil 30 gm

chili flakes 5 gm

guntur chili 3 gm

minced garlic 15 gm

sliced black olives 10 gm

sun dried tomatoes 10 gm

salt 2 gm

chopped Parsley 7 gm

grated Parmesan 15 gm

sliced garlic 10 gm

corn flour 2 gm

garlic butter crostini bread 2 slices

METHoD

heat oil over high heat in a non-stick pan.

While the oil is getting heated blanch the pre-boiled spaghetti in a pasta blancher for 30 seconds and drain for another 30 seconds.

add minced garlic to the oil followed by chili flakes and whole guntur chili and cook until the garlic is browned.

once the minced garlic has attained the desired color, immediately add the blanched and refreshed pasta to the pan and toss briefly.

reduce the flame to medium heat and add the black olives, sundried tomatoes and salt. stir to mix.

add the chopped parsley while continuously tossing the pasta from a height of about 10’’to ensure that the parsley is well mixed.

turn the flame off and add the grated parmesan in the same manner as parsley as illustrated above.

Plate the pasta using a tong making a twirl on the pasta strands. arrange the whole guntur chilies in a pinwheel form around the mound of pasta.

Place the fried garlic chips atop the pasta in the center. served hot with garlic butter crostini bread.

recip

eSPAGHETTI AGLIo oLIo E PEPPERoNCINofooD PAIRING WITH BEER

froM Tap To glass

in a brewery where beer is being tapped, a very big role is played by the dispensing equipment. it is not only about tapping beer but also about the aesthetics- and interiors of the brewery, not to mention maintaining these dispensing lines and taps in a hygienic and efficient manner, krome dispense, a Jalandhar based company, has a large part of the beer dispensing market’s tapping and kegging needs.

operational since 1988, krome dispense is a part of Pacific merchants, a family owned business, which originally traded in plumbing, pipe fittings and other speciality products for similar needs. they later specialised in one business- that of beverage dispensing Products. over the next ten years, Pacific started manufacturing these products rather than just trading in them. they got manufacturing support from the viking brand that has been producing bathroom speciality products and valves for indian market for fifty years now.

today, with state of the art manufacturing facility that uses cnc machines, polishing machines, plating plant and certified working systems, Pacific merchants is in the market for brewery dispensing products. their market is, to a large part,

in the us and uk, and about 10% in india, says their spokesperson, mohit arora. the brand krome dispense is what most micro breweries in india have used in their outlets for tapping, and kegging as well (as kegs that can be used for transporting beer for private purposes), are from their stables.

says arora, “at krome dispense, we specialise and focus on dispensing solutions for craft as well as commercial breweries. We also ensure branding etc, and also customise speciality tap handles for beer companies so they can put their logo, colours and design on it.”

being an indian company, krome dispense could be one of the few companies to be selling brewery equipment to the us and canada, which happen to be their major markets. krome dispense sells dispensing equipment across 120 countries globally.

“We have our own office in atlanta, georgia and other places in us market, and also a number of distributers in us and canada. to meet this huge market, we manufacture about 15000 beer towers in a year,” mohit adds.

in india, krome’s products are installed in almost 75% of the microbreweries and pubs. Prominent among them are harry’s, White owl in mumbai and thank god its friday across the country. almost all better known breweries, arora says, use their dispensers. “We have several designs and offer in different finishes, like copper, brushed copper and brushed stainless steel. it depends on different bar or brewery interiors, we can match products for all different décors,” he adds.

krome also offers other small fittings and small accessories that help in beer dispensing set ups - like beer tubing, beer connectors and small plastic fittings.

to ensure the beer quality, the maintenance of these products is critical, and krome supports with cleaning and hygiene solutions as well.”We offer cleaning chemicals and cleaning accessories to help breweries to keep the dispensers clean, “arora informs,” We also sell portable dispensing units for parties- small home units. in states where you can take 5 litres beer home from craft breweries, these are very widely used.

in fact we also offer mini taps on top of the home keg for dispensing the beer. some customers also take the co

2 addition, using which you can induce more co2 at the time of dispensing, so the beer doesn’t go flat.”

With the craft brewery scene so positive in india, what future does arora see?

“since we already have almost 70% of the indian beer market, our client list will only grow with the number of breweries growing,” he says.”We are very professional. our technical team takes care of the service support while our products are world class. our usP is the competitive prices since we don’t import anything, so no duties are levied. since we don’t pay import duties, our price is the biggest advantage. We are manufacturing here, our cost is very competitive, that’s the reason we have 75% of the market share.”

history has taught us that beer is an evolving beverage. to me, beer is a canvas. beer is a means for a brewer to express himself / herself, much like an artist. the ancients used to ‘sing’ to their yeast to produce a good batch of ale, they used to dance and carry out rituals. today we call that process control. they used to ‘talk’ to their yeast to make it feel ‘comfortable’. today, we set the right temperature to make them ‘feel at home’. they used to ‘bond’ with their yeast. but do we?

brewing has become a lot more commercial than the days of the ancients. but has it lost its essence? have brewers really stopped ‘bonding’ with their yeast? ask any of the old-timers and they’ll say no. to brew a batch of beer that you are proud of, a batch of beer that people drink and love, a batch of beer that is admired, is that not akin to vinci’s mona lisa, or michelangelo’s david, or even beethoven’s symphonies? is beer, then, not art? beer has and always will be an abstract beverage, ever changing, ever evolving. as a brewer, there is nothing more encouraging than that. fruit beers are a fine example of this.

much like a painter, a brewer must possess the skill and intuition to brew a great beer. now, anyone can learn the procedure to brew, as anyone can learn brush-strokes. but not all of those who know how to use a brush are great painters just as not all of those who know how to handle malt, hops, yeast and water are great brewers. a great brewer must be able to trust his intuition. calculations of how much fruit to add to flavor the beer can only go so far. a brewer must be able to ‘listen’ to his yeast to be able to produce a great beer. he must be able to understand its behavior. and this goes beyond studying fermentation science. When he draws a sample to check its aroma, the only thing he can trust is his instinct. a great brewer is perceptive. a great brewer knows when his yeast is stressed. he knows when it’s the right time to stop fermenting by using only his senses. he doesn’t need quality control equipment to tell him when his beer is ready. he just knows.

i’ve been a brewer for only three and a half years but if there’s one thing i’ve learnt, it’s that brewing is a liberating process. i can’t say i haven’t tried ‘talking’ to my yeast, because i have, and as silly as it may sound, the one time i did, it was gratifying. the rest of my team, however, thought otherwise.

brewing has taught me and my entire team a lot of lessons. to be able to watch the fruit of our labor be appreciated by so many people is a truly humbling experience, an experience that not only motivates us, but also one that strengthens our bond with our yeast. and as long as this bond remains strong, we will always have a canvas called beer to express our gratitude towards it.

i know i’ve been vague, but i hope i’ve been able to shine at least a little light on what i feel about beer, i hope you’ll appreciate an honest effort of an accidental brewer to talk about his art. until next time. remember, there’s more to beer than meets the eye.

<

rohit ParWani

a canvas called Beer

drink Technology india 2016

drink technology india, the country’s most significant international trade fair for the beverage and liquid food industry, was held at the bombay exhibition & convention centre, mumbai, india between december 15 and 17, 2016.

the event was organised by messe münchen india, a subsidiary of messe münchen. the simultaneous international Packtech india and foodPex india held at the same venue were organized by messe düsseldorf and its subsidiary messe düsseldorf india.

the event is held once every two years, and was started in 2007. it covers the food and beverage industry, showcases the products and services for india and the world’s market leaders, and creates trend-setting platforms that bring together technology specialists, decision-makers and people of influence from across the industry. the participants are from various aspects of the food industry-raw materials, processing, filling, packaging, logistics and marketing solutions.

this year’s event was the largest till date, and the exhibition that consisted of drink technology india (dti), Packtech india and foodPex india, occupied 14,000 square meters of space and saw nearly 12,000 visitors, 298 exhibitors (146 in drink technology india, and 152 in

international Packtech india/foodPex india). they showcased latest products and technologies for the indian market on more than 40 percent more exhibition space than 2014.

among the list of exhibitors were established global brands like Weyermann, ace technologies, bosch Packaging, multivac, manjushree, khs and krones ag, dme, gea, anton Par, duPont, brew force, to name just a few.

bhupinder singh, ceo of messe münchen india said “over the years, our trade fairs have established themselves as ‘must attend’ b2b events for the beverage, food and packaging industries. With strong industry support and diverse line-up of knowledge rich programs we are pleased that our visitors experienced high quality trade fairs and enriching supporting programs.”

the event brought to fore the suitable plants and machinery required for the growth of industry, and that were on display here in the event. visitors as well as exhibitors were very satisfied with the business outcomes as well.

in addition, the Packaging design, innovation and technology (Pdit) conference that was organized and held in conjunction with international Packtech india and foodPex india was also very well

received. it focused on the new trends and innovations in the packaging industry, and was supported by statistics-the results of a field study on food losses in india. the objective of the scientific study was to find ways to avoid food losses in india and hence identify solutions to remedy these situations, the result is a win -win business situation for both vendors and users of the technology and products.

top decision-makers in large numbers attended the supporting programs such as the roundtable discussions, exhibitor forum, Packaging design innovation and technology conference, and buyer seller forum. about 235 delegates collectively participated in these programs for knowledge exchange and networking. the buyer-seller meetings that dti organized helped to promote the exchange between exhibitors and the industry’s leading executives from companies such as ab inbev india and coca cola india Pvt. ltd.

one of the speakers at the fairs, mehul shah, manager, sales & marketing, asb international said: “We have been regularly attending drink technology india and international Packtech india, and we feel that these events are very informative and offer excellent platform for all the key players, consultants and


manufacturers to discuss the challenges in the food and beverages industry, food processing as well as the packaging industry.”

satish arcade, senior manager at amul india, one of the buyers at the forum said: “We have a pan india presence and as we manufacture dairy products, we require different kinds of packaging material. the trade fairs provide us with the platform to interact and network with the key players and suppliers in the packaging industry. We would recommend drink technology india, Packtech india and foodPex india to everyone connected with the food processing, packaging and beverage industry

ramesh sundaram, general manager, sales & marketing, ishida said “ours is a 123 year old Japanese organization and spread all over the world in over 70 countries. We have been in india since 2007, and are really happy to participate. looking at the organizers messe münchen, we have always been serviced well, which is another reason for us to return every year. We have also participated at interpack and our support to the organizers continues. the location is also very good, which is mumbai, a favourite destination for most visitors. We are looking forward to a lot of participation both from corporate customers and major industries in india from the food sector. We will surely participate in the next edition of the trade fair, and will look forward to a lot more participation from the known names in the industry.”

for the craft breweries, there was the microbrew symposium india, which was organized by the vlb- research and teaching institute for brewing in berlin. the microbrew symposium india revolved around technological and quality-related aspects of brewing beer, and was held at the barking deer brewpub in mumbai, as a part of this event.

thomas schlitt, managing director of messe dusseldorf india Pvt. ltd., concluded by adding: “We are happy that Packtech india, drink technology india and foodPex india create synergies together by bringing a complete range of solutions. We hope that together – messe münchen india and messe dusseldorf india will continue to organize valuable fairs for the food, beverage and packaging sectors in india.”

the next edition of the three indian exhibitions will take place at the bombay convention & exhibition center in mumbai from october 24 to 26, 2018.

PARTy oN!

<

neeraJ JosePh & Priyam cornuit

Beer is a lifestyle. for the youth demographic, it’s all about fun and spending happy time with friends and peers, whether it is in pubs or at outdoor party styled events. The two most essential things for a great party scene are- music and beer, and the Krank experience combines it beautifully!

the recently held 6th edition of the krank boutique Party experience was an eagerly awaited event. held at goa on the 27th, 28th, 29th & 30th of december at the chronicle beach club on north goa’s vagator beach, the event was organized by indivibe entertainment Pvt ltd., a 10 year old event & entertainment marketing company. indivibe is headed by neeraj Joseph and Priyam cornuit. it has built up event properties like the krank boutique Party experience (with heineken) and final

Wave (with kingfisher) among other, over the years, growing these events into nation-wide known brands.

this party scene at krank was set with heineken - a premium beer brand, that offers something unique and different in taste and experience.

says neeraj Joseph, director, indivibe, “at indivibe we closely work with ub group, mostly kingfisher and heineken. there are also many other partners, but we know beer is the first prime factor to any party. you can organize a festival, a boutique party, a fashion show or even a small private party, and you can play with any combinations of drinks, but beer will always be the basic first requirement of any party.”

While krank has always been about combining a beautiful beach setting with a forward thinking house, techno and trance lineup, its focus is on targeting a niche audience that prefers this vibe. the experience is made more intense and exclusive over a mass multi-stage festival setup. krank is somewhat of a counter-movement, striving to be different from the mainstream festival scene and offering more in terms of service, intimacy, space & artists you would not normally come

across at the bigger festivals. “indivibe is into promoting music,” says Priyam,”but to do so we need support from brands with synergy. What’s better than a combination of beer and music?”

the venue this year featured a multi-level beach setting, with an elevated viP area, a separate restaurant area, an island bar right on the edge of the beach and a dance floor on the ground level. the overall effect was as if the entire venue was spiraling down towards the music. the dance floor featured a state-of-the-art setup with a beautiful intimate decor and atmosphere lit dance floors.

the artist lineup was the biggest till date and covered a variety of forward thinking /non-mainstream / underground music genres. legendary robert babicz, techno heavy-weight christian smith, Popular house Producer betoko, deep /Progressive Producer martin roth, Progress trance superstar ritmo -- were just a few names in the international & indian music lineup. among the underground artists in the lineup were arjun vagale, blot!, kohra, calm chor & Jitter, and also names to watch out for in the future like stelios vassiloudis (bedrock records) & nils hoffmann (get Physical).

india’s tryst with beer - brewer-world. · pdf fileevolution of beer brands in india a...

Documents