Senior Mentor · Master Brewer
A.V. Ganesh Ramu
ഞങ്ങളുടെ ഏറ്റവും മുതിർന്ന മെന്റർ. ജർമനി, യുകെ, ന്യൂസിലൻഡ്, സിംഗപ്പൂർ, ഇന്ത്യ എന്നിവിടങ്ങളിലായി brewing-ൽ 38 വർഷത്തെ അനുഭവമുള്ള, Institute of Brewing and Distilling-ൽ നിന്നുള്ള Master Brewer.
അങ്കുറിനെക്കുറിച്ച്
United Breweries, SABMiller, AB InBev എന്നിവിടങ്ങളിലെ റിസർച്ച് ആൻഡ് ഡെവലപ്മെന്റിലാണ് അങ്കുർ തന്റെ brewing കരിയർ കെട്ടിപ്പടുത്തത്, അവിടെ അദ്ദേഹം Master Brewer ആയി പ്രവർത്തിച്ചു. വലിയ തോതിലും കണക്കുകൾ പിഴയ്ക്കാത്തിടത്താണ് അദ്ദേഹം brewing പഠിച്ചത്. brewhouse ശരിക്കും എങ്ങനെ പ്രവർത്തിക്കുന്നുവോ അങ്ങനെയാണ് അദ്ദേഹം പഠിപ്പിക്കുന്നത്: നമ്പറുകൾ എന്ത് പറയുന്നു, അവ തെറ്റുമ്പോൾ ഫ്ലോർ നിങ്ങളോട് എന്ത് പറയുന്നു.
പിന്നീട് അദ്ദേഹം ഡാറ്റയിലേക്ക് മാറി. Mathesis Labs-നു ശേഷം ഡാറ്റാ സയന്റിസ്റ്റായി AB InBev-ലേക്ക് തിരിച്ചെത്തി, അതിന്റെ ഗ്ലോബൽ ബിസിനസ് യൂണിറ്റുകൾക്കായി AI, GenAI എന്നിവയിൽ ജോലി ചെയ്തു. തുടർന്ന് iWort-ൽ ഓപ്പറേഷൻസിലും ഡിജിറ്റൽ ട്രാൻസ്ഫോർമേഷനിലും പ്രവർത്തിച്ചു. ഇന്ന് അദ്ദേഹം Disruptive Advantage-ൽ ഗ്രോത്ത് ഓഫീസറാണ്.
ബ്രൂയിങ് സയൻസ് ആൻഡ് ടെക്നോളജിയിൽ MSc-യും ഡാറ്റാ സയൻസ് ആൻഡ് AI-യിൽ MSc-യും അദ്ദേഹത്തിനുണ്ട്. ക്ലാസിക് ബ്രൂയിങ് സയൻസിനെ, ഒരു ആധുനിക ബ്രൂവറി അളക്കാനും പ്രവചിക്കാനും മെച്ചപ്പെടുത്താനും ഉപയോഗിക്കുന്ന ടൂളുകളുമായി അദ്ദേഹത്തിന്റെ സെഷനുകൾ ചേർത്തുവയ്ക്കുന്നു. Microsoft Certified Fabric Analytics Engineer ആയ അദ്ദേഹം 2021 മുതൽ Craft Beer School-ൽ പഠിപ്പിക്കുന്നു.
പഠിപ്പിക്കുന്നത്
- ബ്രൂയിങ് സയൻസ്
- ബ്രൂവറി പ്രവർത്തനങ്ങൾ
- breweries ന് data യും AI യും
- ഡിജിറ്റൽ ട്രാൻസ്ഫോർമേഷൻ
കോഴ്സുകൾ
കരിയർ
- 2026 മുതൽ ഇപ്പോൾ വരെഗ്രോത്ത് ഓഫീസർDisruptive Advantage
- 2023 മുതൽ 2026 വരെഓപ്പറേഷൻസും ഡിജിറ്റൽ ട്രാൻസ്ഫോർമേഷനുംiWort
- 2022 മുതൽ 2023 വരെഡാറ്റാ സയന്റിസ്റ്റ്, AI, GenAIAB InBev, ഗ്ലോബൽ ബിസിനസ് യൂണിറ്റുകൾ
- 2020 മുതൽ 2022 വരെSenior Data AnalystMathesis Labs
- 2011 മുതൽ 2020 വരെR&D Brewer, Master BrewerSABMiller, AB InBev
- R&D ബ്രൂവർUnited Breweries
വിദ്യാഭ്യാസം
- 2021 മുതൽ 2023 വരെMSc Data Science and AILiverpool John Moores University
- PG Diploma in Data Analytics and Business IntelligenceIIIT ബാംഗ്ലൂർ
- 2013 മുതൽ 2015 വരെMSc Brewing Science and TechnologySavitribai Phule Pune University
- BTech BiotechnologyMaharshi Dayanand University
- Microsoft Certified: Fabric Analytics Engineer Associate (DP-600)Microsoft
ഗൈഡുകൾ
എഴുതിയത് Ankur.
- A bottling day checklist for homebrewers Brewing basics
- A brewery design review before you sign the equipment order Consultancy
- A career as a brewery maintenance engineer Careers
- A career in beer marketing and brand management Careers
- A cleaning and CIP audit when beer keeps getting infected Consultancy
- A draught system audit for foamy pours and flat beer at the bar Consultancy
- A first pale ale recipe for a 10 litre homebrew batch Brewing basics
- A LinkedIn profile that gets brewers noticed by recruiters Careers
- A simple beer tasting sheet for beginners with a free template Tasting
- A simple cleaning routine for the hours after brew day Brewing basics
- A ten minute daily taste panel for a small brewpub team Tasting
- A water treatment audit for breweries on borewell or tanker water Consultancy
എല്ലാ ഗൈഡുകളും കാണിക്കാം
- ABV, Plato and original gravity explained for analysts Beer for teams
- Acid washing yeast and when it does more harm than good Brewing science
- Adding a sour or barrel programme without infecting the brewery Consultancy
- Adding coffee to beer Ingredients
- Adding Indian honey to beer without losing its aroma Ingredients
- Adding spirits, wine and cocktails to a brewpub bar licence Business
- Adding water to whisky: how much, when and why it changes the flavour Whisky
- American ale yeast strains compared for a clean, dry IPA Ingredients
- Annual licence renewals for Indian breweries and how to plan them Business
- Are electric all-in-one brewing systems worth the money? Brewing basics
- Rice lagers of Asia compared from Japan to Thailand and India Styles
- Astringency in beer and why it can feel like stewed tea Tasting
- ATP swabs for quick hygiene checks in a small brewery Brewing science
- Auditing a small brewery's can and bottle packaging line Consultancy
- What to write on the back of a beer can and what to leave off Branding
- Bank loans for a brewery in India and what lenders ask for Business
- Barley and malt for procurement teams Beer for teams
- Barleywine or imperial stout for ageing at home in India Styles
- Becoming a beer trainer or educator in India Careers
- Becoming a whisky brand ambassador in India: skills and first steps Whisky
- Becoming a wine sommelier in India: training and first jobs Wine
- Beer AI use cases a GCC data team can deliver first Beer for teams
- Beer and chocolate pairing with dark, milk and white chocolate Tasting
- Beer with pizza and burgers Tasting
- Why some beers make spicy food hotter Tasting
- Beer with tandoori food and kebabs Tasting
- Budgeting a beer brand launch in India in rupees, line by line Branding
- Beer cocktails worth making at home, from shandy to michelada Tasting
- How to order and taste a beer flight Tasting
- Beer freshness and FIFO for supply chain and warehouse teams Beer for teams
- Beer labelling rules in India for legal and regulatory teams Beer for teams
- Beer menu engineering so the best margin beers sell more Business
- Checking a beer name across Indian languages before you print the label Branding
- Designing beer packs for Indian liquor store shelves and fridges Branding
- Point of sale material for beer in Indian wine shops and supermarkets Branding
- Beer SKUs and master data: pack, size and brand hierarchies Beer for teams
- Beer spoilage bacteria that survive hops and how to find them Brewing science
- Beer stone build-up in tanks and how to remove it safely Brewing science
- Beer styles that age well and the ones to drink fresh Styles
- Beer styles that pair with a Bengali meal, fish to mishti Styles
- Beer with butter chicken, dal makhani and rich North Indian curries Tasting
- Beer styles to drink with Goan seafood and vindaloo Styles
- Beer styles for Indo-Chinese food like chilli chicken and noodles Styles
- Beer and Indian street food: chaat, pav bhaji and momos Tasting
- Matching beer styles to a vegetarian Gujarati or Rajasthani thali Styles
- Belgian table beer and the low strength style made for long sessions Styles
- Belgian pale ale and English pale ale compared in the glass Styles
- Belgian yeast strains and how temperature shapes their flavour Ingredients
- Beta glucan problems with oats and unmalted barley in the mash Brewing science
- Big brewery or craft brewery: where to start your brewing career Careers
- Biofilms in brewery pipework and how to break them down Brewing science
- Biotransformation in hazy IPA Brewing science
- Choosing a bittering hop for clean, smooth bitterness in lagers Ingredients
- BJCP and Brewers Association style guidelines compared Styles
- Black IPA history and how to brew one without harsh roast Styles
- Setting the right boil evaporation rate Brewing science
- Boiling wort at altitude in a hill station brewpub Brewing science
- Handling a brand crisis at a brewery, from a bad batch to a viral post Branding
- How brand extensions and surrogate ads work for Indian beer brands Branding
- Branding a beer festival stall so people remember you next week Branding
- Branding a second brewpub outlet without diluting the first Branding
- Branding a low alcohol or alcohol-free beer next to your core range Branding
- A brewer's CV and interview: what gets you hired Careers
- What a brewery brand book should contain and who should use it Branding
- Brewery capex for finance teams: tanks, lines and payback Beer for teams
- Cash flow in a brewery's first year Business
- Choosing a colour palette for a brewery that works on cans and taps Branding
- Writing a brewery email newsletter that people actually open Branding
- Building a founder personal brand alongside the brewery brand Branding
- When mascots and illustration styles help a brewery brand Branding
- Brewery or distillery: comparing the two career paths Careers
- Co-founder and partner agreements for a brewery Business
- Brewery sensor and SCADA data for data engineering teams Beer for teams
- Picking typefaces for a brewery identity that stay legible on a shelf Branding
- Brewing a 10 percent beer without the fermentation stalling Brewing science
- Brewing a Belgian witbier at home with coriander and orange peel Brewing basics
- Brewing a bone dry brut IPA with amyloglucosidase Brewing science
- Brewing a fizzy ginger beer at home with fresh ginger Brewing basics
- Brewing a hazy IPA at home without it turning brown Brewing basics
- Brewing a honey ale at home with Indian honey Brewing basics
- Brewing a Kolsch-style ale at home without a lager fridge Brewing basics
- Brewing a lager at home without a cellar Brewing basics
- Brewing a mango wheat beer at home in mango season Brewing basics
- Brewing a rice lager at home with Indian rice Brewing basics
- Brewing a robust porter at home on a small stove Brewing basics
- Brewing a saison at home when the weather is hot Brewing basics
- Brewing a session beer under 4 percent that still has flavour Brewing basics
- Brewing a single malt single hop beer to learn your ingredients Brewing basics
- Brewing a stout at home Brewing basics
- Brewing a wheat beer at home Brewing basics
- Brewing an amber ale at home with crystal malt Brewing basics
- Brewing an English bitter at home for easy drinking Brewing basics
- Brewing careers for microbiology and food technology graduates Careers
- Working for a brewing equipment supplier as a sales engineer Careers
- Brewing on an induction stove in an Indian kitchen Brewing basics
- Brewing safely on a gas burner on your balcony Brewing basics
- Brewing with jaggery Ingredients
- Brewing with millets: ragi, jowar and bajra in beer Ingredients
- Brewing with tea leaves for masala chai and green tea beers Ingredients
- Brewing your first beer with a friend: kit, costs and jobs split Brewing basics
- Brewmaster, head brewer or production manager: the titles explained Careers
- Brewpub opening hours and staff shifts that make money Business
- Running bright beer tanks well Brewing science
- Budgeting for marketing in a brewery's first two years Business
- Building a beer aroma kit from your kitchen spice box Tasting
- Building a beer club and community Branding
- Building a brewery financial model in a spreadsheet tab by tab Business
- Building a brewing portfolio from your homebrew recipes Careers
- Building a cooler box mash tun for all-grain brewing Brewing basics
- Building a wine list for an Indian restaurant or brewpub Wine
- Building a Burton water profile for a bitter pale ale Ingredients
- Buying a second-hand brewhouse in India and what to inspect Business
- Buying an existing brewpub and the due diligence to do first Business
- Buying specialty malt in small quantities as a brewer in India Ingredients
- Cacao nibs in stout and porter: dose, timing and sanitising Ingredients
- Calibrating and caring for a pH meter in a brewery lab Brewing science
- Calibrating the thermometer you use on brew day Brewing basics
- Can you brew non-alcoholic beer at home and what actually works Brewing basics
- Cans, bottles, crowns and labels: packaging for procurement teams Beer for teams
- Hitting the right carbonation level in seltzers, RTDs and sodas Drinks business
- Cask finishing in whisky: what a finish adds and what it can hide Whisky
- Cellar and packaging jobs: where most brewers start Careers
- Cellar hygiene in a small winery: stopping spoilage before it starts Wine
- Centrifuge or filter: clarifying beer at scale Brewing science
- Cheesy and sweaty notes in beer: isovaleric and butyric faults Tasting
- Chill filtration and caramel colouring in whisky, explained plainly Whisky
- Chilli in beer: picking the pepper and controlling the heat Ingredients
- Choosing an accountant and bookkeeping setup for a brewery Business
- Choosing bottles and crown caps or swing tops for homebrew in India Brewing basics
- Choosing hops for hop water and getting aroma without alcohol Ingredients
- Choosing wine glasses without buying a full cabinet of them Wine
- Hop water, kombucha or alcohol-free beer: picking your first product Drinks business
- Christmas and New Year beers worth seeking out Styles
- Cider styles explained for drinkers who are new to cider Drinks business
- Using citrus peel and gondhoraj lime in beer for fresh aroma Ingredients
- Cleaning and reusing old beer bottles for your homebrew Brewing basics
- Closed transfers at home to keep oxygen out of your beer Brewing basics
- Cloudy wort run-off and the lipids it carries into the fermenter Brewing science
- Coasters, table tents and printed collateral that earn their cost Branding
- Coconut in beer: toasted flakes, coconut water and the oil problem Ingredients
- Collaboration brews: why breweries brew together Branding
- Coming back to brew in India after training overseas Careers
- Commissioning a canning line with first runs and seam checks Consultancy
- Commissioning glycol and refrigeration before the first brew Consultancy
- Company, LLP or partnership as the structure for an Indian brewery Business
- Contract manufacturing for RTDs and seltzers: what to agree first Drinks business
- Cooking with beer: which styles work in curries and batters Tasting
- Cork, screw cap or synthetic closure: how each one affects wine Wine
- Selling craft beer gift packs to companies: packaging and brand angles Branding
- Correcting refractometer readings once fermentation has started Brewing science
- Costing a recipe before you brew it Consultancy
- Counting yeast cells with a haemocytometer step by step Brewing science
- Gifting craft beer: what to buy a beer lover Tasting
- How customs duty and paperwork work when importing hops to India Ingredients
- Cutting power and water use in a brewpub Consultancy
- Czech dark and amber lagers and how they differ from German ones Styles
- Czech pale lager and German pilsner compared glass by glass Styles
- Data and analytics jobs in breweries and drinks companies Careers
- Decanting wine: when it helps and how to do it at home Wine
- Depreciation on brewing equipment and what it means for tax Business
- Describing malt flavours from biscuit and toffee to roast Tasting
- How to describe sweetness and dryness in beer without guessing Tasting
- Designing a whisky label and bottle that reads as premium Whisky
- Designing a whisky warehouse for heat, humidity and evaporation losses Whisky
- Designing a wine label that stands out on Indian store shelves Wine
- Designing your first IPA recipe Brewing basics
- Developing house beers around your brewpub kitchen menu Consultancy
- Diagnosing a sudden fall in brewpub beer sales with an outside review Consultancy
- Diastaticus yeast and the risk of over-carbonated packaged beer Brewing science
- Beer with Diwali snacks and sweets Tasting
- Growing wine grapes in a tropical climate with double pruning Wine
- Dry hop contact time and temperature for the best extraction Brewing science
- Dual purpose hops for a brewpub working on a small hop budget Ingredients
- Belgian dubbel or quadrupel: strength, colour and flavour Styles
- Eisbock explained: the strong lager made by freezing Styles
- English ale yeast strains compared for bitters and stouts Ingredients
- English golden ale: the summer pale ale from British pubs Styles
- English hops for bitters and porters, from Fuggle to Goldings Ingredients
- Entering your first homebrew competition Brewing basics
- Entering beer awards as a brand Branding
- ERP, MES and LIMS in a brewery: a systems map for IT teams Beer for teams
- Ex-bourbon, sherry and wine casks and how each one changes whisky Whisky
- Excise bonds, bank guarantees and deposits to budget for Business
- Exit options for brewery founders from sale to buyout Business
- Exporting craft beer from India and the shelf life it needs Business
- Fermenting through an Indian summer Brewing science
- Ferulic acid rests and the clove character in German wheat beer Brewing science
- Festbier or Marzen? What Oktoberfest really pours today Styles
- Filling a brewpub on slow weekday nights from Monday to Thursday Business
- Filming your brewing process for social media without boring viewers Branding
- Finding your own sensory thresholds for common beer faults Tasting
- Fire safety NOC and building approvals for a new brewpub Business
- Fixing a persistent off-flavour with a troubleshooting visit Consultancy
- Flat or gushing homebrew: fixing carbonation Brewing science
- Flaked grains compared: oats, barley, rye and wheat in the mash Ingredients
- Rose, hibiscus and other flowers in beer without a soapy finish Ingredients
- Buying food-grade brewing salts and acids in India Ingredients
- Forecasting beer volumes for a new brewpub before it opens Business
- Foreign extra stout and tropical stout for hot climates Styles
- Franchising a brewpub concept and when it actually works Business
- Free rise fermentation and when to let the temperature climb Brewing science
- From assistant brewer to head brewer: a five year plan Careers
- From bartender to beer professional: routes that actually work Careers
- From hotel management to taproom manager: the career path Careers
- Fruit wines in India: jamun, mango, pineapple and the rules Wine
- Gateway beer styles for friends new to craft beer Styles
- German hop varieties beyond the noble four for modern lagers Ingredients
- Getting a second opinion on a brewhouse supplier quote Consultancy
- Getting listed in state liquor retail as a craft brewery Business
- Getting the best from malt extract without dark twangy beer Brewing basics
- Gin, vodka and rum for new joiners Drinks business
- Glycosides and the hidden aroma locked inside hops Brewing science
- Setting up a Google Business Profile that brings diners to a brewpub Branding
- Keeping weevils and moths out of a brewery grain store Ingredients
- Corn, rye, wheat and rice: how the grain shapes a whisky Whisky
- Grassy and vegetal notes from too much dry hop contact Tasting
- Grisette: the light farmhouse ale made for hot weather Styles
- Grodziskie: the light smoked wheat beer from Poland Styles
- Gross and net sales in beer and how excise distorts the P&L Beer for teams
- Can hops grow in India? What growers in the hills have found Ingredients
- Growlers and crowlers: taking taproom beer home Tasting
- Gruit: the herbal beer brewed before hops took over Styles
- Gushing in bottles and cans and the causes beyond infection Brewing science
- Handling beer consumer complaints and what quality teams check Beer for teams
- Handling online reviews and star ratings for a brewpub, good and bad Branding
- Hard seltzer or flavoured beer: which one to launch first in India Drinks business
- Hazy pale ale or hazy IPA? Where the line between them sits Styles
- Hazy or clear: what cloudiness tells you about a beer Tasting
- Health claims on functional and alcohol-free drinks in India Drinks business
- Hectolitres, cases and units: the volume measures beer companies use Beer for teams
- Hefeweizen or witbier for a brewpub's first wheat beer Styles
- High gravity brewing and dilution Brewing science
- Hiring seasonal and casual staff for brewpub peak months Business
- Hiring your first head brewer Business
- A short history of beer brewing in India since colonial times Styles
- Home brewing safety with CO2 cylinders glass and hot wort Brewing basics
- Homebrewing through the monsoon when humidity is high Brewing basics
- Making honest sustainability claims on beer packaging and menus Branding
- How much beer your hops soak up and how to win some back Ingredients
- Hop burn in hazy IPA and the polyphenols behind it Brewing science
- Keeping hops cold from the port to your brewery in Indian heat Ingredients
- Hop contracts or spot buying for a small Indian brewery Ingredients
- Handling hop dust safely and spotting hop allergies at work Ingredients
- Hop oils: myrcene, linalool and geraniol in the glass Ingredients
- Tasting hop varieties with a hop tea before you brew with them Tasting
- Hop varieties that work in beers made for Indian food Ingredients
- Hops for procurement teams: contracts, spot buys and crop years Beer for teams
- Hosting a whisky tasting evening at home for a group of friends Whisky
- Hot side aeration and whether small brewers should worry about it Brewing science
- Co-branding a house beer with a restaurant or cafe, done properly Branding
- Which lager style to pick as an Indian brewpub's house beer Styles
- How a batch of beer is released for sale Beer for teams
- How a new beer goes from idea to shelf, for cross-functional teams Beer for teams
- How beer MRP is set state by state, for commercial teams Beer for teams
- How enzymes are used to make gluten-reduced beer Brewing science
- How fermenter height and shape change yeast behaviour Brewing science
- How glycogen and trehalose keep stored yeast alive Brewing science
- How GST and excise split on a brewpub bill in India Business
- How hop acids protect beer from bacteria Brewing science
- Why one hop smells of mango and another of pine Ingredients
- How long an opened bottle of wine lasts and how to keep it fresh Wine
- How many cans to test from a single canning run Brewing science
- How many generations to repitch yeast in a busy brewpub Brewing science
- How much cold break to carry into the fermenter Brewing science
- How a new beer style gets added to the style guidelines Styles
- How nitrogen gas gives nitro stouts their creamy head Brewing science
- How sparkling wine gets its bubbles Wine
- How to research and brew a clone of a beer you love Brewing basics
- How to run a blind beer tasting at home with friends Tasting
- How to taste and judge non-alcoholic beer fairly Tasting
- How to taste at a beer festival without losing your palate Tasting
- How to taste sour beer without the acidity flattening your palate Tasting
- How to taste strong beers like imperial stout and barleywine Tasting
- How to taste your own homebrew honestly and improve it Brewing basics
- How trace iron and copper speed up beer staling Brewing science
- How winemakers blend wine across varieties and barrels Wine
- Imperial and double in beer names: what the words really mean Styles
- Imported or Indian-made brewhouse compared on cost and service Business
- India pale lager: brewing a hoppy lager for Indian drinkers Styles
- Indian barley varieties and whether they make good brewing malt Ingredients
- Indian botanicals for craft gin and how they behave in the still Drinks business
- Indian single malt whisky and what sets it apart from Scotch Whisky
- Using Indian six-row barley for malt whisky: what distillers face Whisky
- Kokum and tamarind as Indian souring ingredients in beer Ingredients
- Indian malt or imported malt for a craft brewpub Ingredients
- Industrial area or commercial zone for a brewery in India Business
- Ingredient specs to put on every brewery purchase order Ingredients
- Insuring a brewery in India Business
- Italian pilsner and the rise of the dry-hopped lager Styles
- Jobs in an Indian winery, from cellar hand to winemaker Careers
- Judging a beer's head by foam height, lacing and retention Tasting
- Judging beer colour and clarity before you take a sip Tasting
- Keeping a risk register for a small brewery business Business
- Keeping beer cold from brewery to bar in an Indian summer Business
- Keeping kombucha under the alcohol limit for a soft drink label Drinks business
- Keeping recipes and quality steady when your head brewer leaves Consultancy
- Keg washing and filling done properly Brewing science
- Kellerbier and zwickelbier: unfiltered lagers explained Styles
- Kettle souring at home Brewing science
- Kolsch or blonde ale for the light ale on your tap list Styles
- Krausen and trub and yeast cake explained for new brewers Brewing basics
- Kvass: the bread beer and how to make one in an Indian kitchen Styles
- Kveik strains compared for brewers working in Indian heat Ingredients
- Labelling and dating homebrew bottles so nothing gets lost Brewing basics
- Lachancea and other non-traditional yeasts for sour beer Ingredients
- Lactic or phosphoric acid for adjusting mash and sparge pH Ingredients
- Choosing a Lactobacillus culture for quick kettle sours Ingredients
- Lactose in beer: sweetness, body and the allergen label Ingredients
- Lager yeast strains compared Ingredients
- Late harvest and dessert wines: how the sweetness is kept Wine
- Launching a gin brand in India without owning a distillery Drinks business
- Learning to brew professionally while keeping your day job Careers
- Leasing brewery equipment versus buying it outright Business
- Leasing space for a brewpub Business
- Leaving a brewer job to start your own brewery: when it makes sense Careers
- Getting liquid yeast to India alive and checking it on arrival Ingredients
- Live music and entertainment licences for a brewpub in India Business
- Low alcohol craft beer: what to look for Styles
- Low FAN worts from high rice grists and how to correct them Brewing science
- Low oxygen brewing and whether wort oxidises in the mash Brewing science
- Loyalty programmes for brewpubs and what they really return Business
- Maillard reactions in the kettle and what they add to beer flavour Brewing science
- Making a spiced rum: building the recipe and the brand together Drinks business
- Making your first cider at home from packaged apple juice Brewing basics
- Malolactic fermentation in wine and what it does to flavour Wine
- Reading a malt certificate of analysis Ingredients
- Setting your roller mill gap for a good malt crush Ingredients
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- Matching one beer's flavour across two brewpub sites Consultancy
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- Measuring carbonation in tank and package Brewing science
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- Oak chips and spirals for barrel character without a barrel Ingredients
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- Peat and smoke in whisky Whisky
- Peated malt in beer and why brewers use so little of it Ingredients
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- Pilsner or Helles: how the two pale German lagers differ Styles
- Pint, schooner or half and choosing serve sizes for a taproom Business
- Pitching a brewery to angel investors and the numbers they check Business
- Planning a batch of homebrew for a house party Brewing basics
- Planning a beer pairing dinner menu course by course Tasting
- Planning a brewpub's opening month Business
- Planning mixed fermentation sour beer timelines in tropical heat Brewing science
- Plastic bucket or glass carboy or stainless fermenter for homebrew Brewing basics
- Plato or specific gravity and which scale homebrewers should use Brewing basics
- Pollution control board consent for a brewery in India Business
- Polyphenols from husk and hops and how they shape haze and astringency Brewing science
- Porter or stout: is there really a difference between them? Styles
- POS and inventory software for brewpubs Business
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- Premiumisation in beer explained for strategy and marketing teams Beer for teams
- Preparing for the IBD General Certificate in Brewing Careers
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- Pricing beer flights and tasting paddles for profit Business
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- Reading a brewery profit and loss statement as a founder Business
- Reading a fermentation gravity curve Brewing science
- Reading a hop packet: alpha acids, oils and harvest year Ingredients
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- Reading beer market share and retail audit data for insights teams Beer for teams
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- Recipe development for a brewpub's launch tap list Consultancy
- Recipe kits or your own recipe for the first few brews Brewing basics
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- Rehydrating dry yeast properly before you pitch it Ingredients
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- Removing chlorine and chloramine from city water before brewing Ingredients
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- Small batch brewing: 3 to 5 litre batches Brewing basics
- Small casks for faster whisky ageing: do they really work Whisky
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- Sourcing oak casks for a craft distillery in India Whisky
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- Starting a brewery in a tier 2 Indian city and the demand to expect Business
- Starting a homebrew club in your city and keeping it going Brewing basics
- Starting a whisky collection in India on a sensible budget Whisky
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- Storing an opened whisky bottle: oxidation and how long it keeps Whisky
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- Brewing a stout that still sells in a hot Indian summer Styles
- Strong beer and mild beer in India: why the split matters to teams Beer for teams
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- Substituting hops when your recipe variety is out of stock Brewing basics
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- Switching to brewing in your thirties or forties from another career Careers
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- Designing a taproom menu board people can read from the queue Branding
- Tasting a strong Indian lager against a pilsner side by side Tasting
- Tasting barrel-aged beer for vanilla, oak and spirit notes Tasting
- Tasting beer in Indian summer heat without losing flavour Tasting
- Tasting beer with a cold or blocked nose and what you miss Tasting
- Tasting fruit beer and telling real fruit from flavouring Tasting
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- Why smoked beer divides drinkers and how to taste it fairly Tasting
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- Warning signs to watch for when hiring a brewing consultant Consultancy
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- What HR teams should know when hiring for brewery roles Beer for teams
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- When to add hops for bittering, flavour and aroma Brewing basics
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- The whisky highball and why it suits a hot Indian summer Whisky
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- Why mash thickness changes fermentability and brewhouse efficiency Brewing science
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- Why the same wine tastes different from one vintage to the next Wine
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- Why your IPA loses hop aroma and how an outside review finds it Consultancy
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- Wine pricing and restaurant mark-ups in India, explained Wine
- Serving wine at the right temperature in an Indian summer Wine
- Starting a tasting room and wine tourism at a small Indian winery Wine
- Warming beers for an Indian winter Styles
- Brewing a witbier with Indian coriander and Nagpur orange Styles
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- Working as a brewer abroad: visas, markets and qualifications Careers
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- Writing about beer for a living Careers
- Writing tasting notes that sell Branding
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- Yeast attenuation figures and what they mean for your beer Ingredients
- Yeast autolysis and how long beer can safely sit on the cake Brewing science
- Yeast flocculation explained and why it matters for clarity Ingredients
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- Your first lager versus your first ale and which to brew first Brewing basics
- Reducing beer loss at the bar and taproom Consultancy
- Beer drinker personas: who your brewery is really for Branding
- Branded house or house of brands: naming what your brewery makes next Branding
- The brewery brand audit: what your drinkers already remember Branding
- Finding your brewery's brand essence in one line Branding
- Brand personality and touch points: where drinkers meet your brewery Branding
- Shaping your brewery's brand voice, from menu boards to Instagram Branding
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- Branding a new brewery: a step-by-step guide from story to identity Branding
- Your team is your brand: building brewery culture through branding Branding
- Mission, vision and values a brewery team will actually use Branding
- Someone already took your brewery name: trademarks in India Branding
- Mapping your competition: a positioning matrix for breweries Branding
- A career in brewery quality control Careers
- Rebranding a brewery: the seven stages, from pain points to launch day Branding
- Who to involve in a brewery rebrand and what to budget Branding
- Hiring and briefing a design firm for your brewery Branding
- What makes a great brewery name Branding
- Building a modular identity system for your brewery's beers Branding
- Rebrand or refresh? How to tell what your brewery actually needs Branding
- Rolling out a brewery rebrand: timeline, launch and who to tell first Branding
- Setting goals for a brewery rebrand you can actually measure Branding
- Taproom design that sells beer Branding
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- Meet Gagan Deep, the brewmaster behind Hops n Grains Careers
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- Planning a brewpub's year around Indian seasons Consultancy
- Weyermann Abbey malt: biscuit and honey for Belgian ales Ingredients
- Weyermann Acidulated malt: lowering mash pH the natural way Ingredients
- Weyermann Barke Munich malt: deep malt flavour from a heritage barley Ingredients
- Weyermann Barke Pilsner malt: a heritage barley in a modern lager Ingredients
- Weyermann Barke Vienna malt: heritage barley, kilned for Vienna lager Ingredients
- Weyermann Beech Smoked Barley malt: the Bamberg Rauchbier malt Ingredients
- Weyermann Bohemian Pilsner malt: Czech character in the grist Ingredients
- Weyermann Brewing Malt Type Cologne: a base malt built for Kolsch Ingredients
- Weyermann CARAAMBER: amber colour with a bready finish Ingredients
- Weyermann CARAAROMA: the darkest caramel for big malt aroma Ingredients
- Weyermann CARABELGE: caramel for Belgian ales Ingredients
- Weyermann CARABOHEMIAN: the caramel malt behind Czech amber lagers Ingredients
- Weyermann CARAFA Type 1, 2 and 3: roasted malt for dark beers Ingredients
- Weyermann CARAFA SPECIAL: dark colour with less roast bite Ingredients
- Weyermann CARAFOAM: a foam and body malt for pale beers Ingredients
- Weyermann CARAHELL: light caramel for pale beers Ingredients
- Weyermann CARAMUNICH Type 1, 2 and 3: amber caramel, three depths Ingredients
- Weyermann CARAPILS: body and foam without colour Ingredients
- Weyermann CARARED: red colour without roast Ingredients
- Weyermann CARARYE: caramel malt from rye Ingredients
- Weyermann CARAWHEAT: caramel malt from wheat Ingredients
- Weyermann Chocolate Rye malt: roast with a spicy edge Ingredients
- Weyermann Chocolate Wheat malt: dark wheat for dunkels and porters Ingredients
- Weyermann Dark Wheat malt: for Dunkelweizen and Weizenbock Ingredients
- Weyermann Diastatic Barley malt: extra enzymes for adjunct-heavy mashes Ingredients
- Weyermann Eraclea Pilsner malt: an Italian barley for pale beers Ingredients
- Weyermann Extra Pale Premium Pilsner malt: for the palest beers Ingredients
- Weyermann Floor-Malted Bohemian Dark malt: for Czech dark lagers Ingredients
- Weyermann Floor-Malted Bohemian Pilsner malt: the old way of malting Ingredients
- Weyermann Isaria 1924 malt: brewing with a 100-year-old barley Ingredients
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- Weyermann Melanoidin malt: decoction-style depth without the decoction Ingredients
- Weyermann Munich malt Type 1 and Type 2: choosing the right one Ingredients
- Weyermann Oak Smoked Wheat malt: a gentler smoke for Grodziskie and more Ingredients
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- Weyermann SINAMAR and malt extracts: colour and wort from a can Ingredients
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- Weyermann Special W: dark caramel with a dried-fruit edge Ingredients
- Weyermann Spelt malt: brewing with an ancient wheat Ingredients
- Weyermann Vienna malt: golden colour and a toasty backbone Ingredients
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- Madhya Pradesh craft beer and microbrewery rules, as of October 2026 Business
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- Which beer goes with biryani Tasting
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- Beer, wine and whisky compared, for people joining the drinks business Drinks business
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- Planning a craft distillery in India Consultancy
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- How wine is made, from vineyard to bottle Wine
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- Double IPA Styles
- The chemistry of stale beer Brewing science
- Dry yeast or liquid yeast? Ingredients
- Keeping a brew log that actually helps Brewing basics
- Funding a brewery Business
- Phenolic off-flavours Tasting
- English IPA Styles
- Beer shelf life Brewing science
- Ale yeast versus lager yeast Ingredients
- Brewing software and calculators worth using Brewing basics
- Craft beer market trends in India Business
- Lightstruck, or skunked, beer Tasting
- New England IPA Styles
- Oxygen pickup in packaging Brewing science
- Brewing with RO water Ingredients
- How to scale a beer recipe up or down Brewing basics
- Sustainability in brewing Business
- Oxidised beer Tasting
- West Coast IPA Styles
- Hop creep and how to manage it Brewing science
- Treating borewell water for brewing Ingredients
- How to read a beer recipe Brewing basics
- Brewery waste and spent grain Business
- Acetaldehyde: the green apple fault Tasting
- Milk stout and oatmeal stout Styles
- What causes haze in beer Brewing science
- The sulphate to chloride ratio Ingredients
- Carbonation levels by beer style Brewing basics
- Brewery utilities: water, power and steam Business
- DMS: the sweetcorn fault Tasting
- Imperial stout Styles
- The science of beer foam Brewing science
- Water hardness and beer Ingredients
- Kegging your homebrew Brewing basics
- Staffing a small brewery Business
- Diacetyl: the butter fault Tasting
- Dry stout Styles
- Pasteurisation units explained Brewing science
- Brewing water basics Ingredients
- Bottle conditioning and priming sugar Brewing basics
- Kegs or cans: the business case Business
- Off-flavour spiking kits Tasting
- Porter Styles
- Beer filtration basics Brewing science
- Hop extracts and cryo hops Ingredients
- How long does beer take to ferment? Brewing basics
- On-trade versus off-trade Business
- Training your palate Tasting
- English brown ale Styles
- Clarifying beer with finings Brewing science
- Dry hopping: timing, dose and contact Ingredients
- Controlling fermentation temperature at home Brewing basics
- Working with beer creators Branding
- Beer distribution in India Business
- Running a triangle test Tasting
- English mild Styles
- Cold crashing Brewing science
- Hop storage and freshness Ingredients
- Pitching yeast properly Brewing basics
- What beer packaging costs Branding
- A brewery compliance checklist Business
- The BJCP scoresheet explained Tasting
- English bitter Styles
- Lagering explained Brewing science
- Hop pellets or whole cone? Ingredients
- How to chill wort fast and why it matters Brewing basics
- Seasonal and limited releases Branding
- Buying brewery equipment Business
- How beer judges score a beer Tasting
- Altbier Styles
- The diacetyl rest Brewing science
- New Zealand and Australian hops Ingredients
- What actually happens during the boil Brewing basics
- Positioning a beer brand Branding
- FSSAI and beer Business
- Beer and dessert pairing Tasting
- Kölsch Styles
- Esters and fusel alcohols Brewing science
- A guide to American hops Ingredients
- Mash temperature and what it does to your beer Brewing basics
- Brewery merchandise Branding
- Excise duty on beer in India Business
- Beer and cheese pairing Tasting
- Gose Styles
- The phases of yeast growth Brewing science
- Noble hops and the European classics Ingredients
- Beer colour: SRM and EBC in plain English Brewing basics
- A career in brewery sales Careers
- Taproom events that bring people back Branding
- Writing a brewery business plan Business
- Pairing beer with Indian food Tasting
- Berliner weisse Styles
- Wort aeration and oxygen for yeast Brewing science
- Alpha acids and hop bitterness Ingredients
- What IBU really tells you about bitterness Brewing basics
- From homebrewer to professional brewer Careers
- Launching a new beer Branding
- Taproom economics Business
- Beer and food pairing basics Tasting
- Witbier Styles
- Whirlpool hopping Brewing science
- Hop varieties for beginners Ingredients
- How to calculate ABV from gravity readings Brewing basics
- A career as a beer sommelier Careers
- Social media for breweries Branding
- Pricing craft beer Business
- How we perceive bitterness Tasting
- Hefeweizen Styles
- Boil chemistry and the hot break Brewing science
- Brewing sugars explained Ingredients
- Original and final gravity explained Brewing basics
- What an assistant brewer really does Careers
- Alcohol advertising rules in India Branding
- Working out your cost per litre Business
- Mouthfeel and body Tasting
- American light lager Styles
- Brewhouse efficiency, measured honestly Brewing science
- Oats in beer: body, haze and silk Ingredients
- How to use a hydrometer properly Brewing basics
- The jobs inside a brewery Careers
- Storytelling for beer brands Branding
- Choosing your brewhouse size Business
- Using the beer flavour wheel Tasting
- Dunkel and schwarzbier Styles
- How to prevent and fix a stuck mash Brewing science
- Rice and maize adjuncts in Indian brewing Ingredients
- Cleaning versus sanitising in brewing Brewing basics
- Brewing degree or short course? Careers
- Designing a beer can Branding
- What a microbrewery costs in India Business
- Building your beer aroma vocabulary Tasting
- Bock and doppelbock Styles
- Lautering and sparging Brewing science
- Wheat malt in brewing Ingredients
- Ten mistakes almost every first homebrew makes Brewing basics
- Becoming a BJCP beer judge Careers
- Cans versus bottles Branding
- Gypsy brewing explained Business
- How to pour beer Tasting
- Vienna lager Styles
- Decoction mashing Brewing science
- Roasted malts: chocolate, black and roasted barley Ingredients
- Brew in a bag, the easiest all-grain method Brewing basics
- WSET Level 1 Award in Beer Careers
- Beer label rules in India Branding
- Contract brewing in India Business
- Beer serving temperature by style Tasting
- Märzen and Oktoberfest beer Styles
- Step mashing and when it is worth it Brewing science
- Crystal and caramel malts Ingredients
- Extract or all-grain: which way to start Brewing basics
- The Cicerone certification Careers
- Beer label design that works Branding
- Brewpub or microbrewery? Business
- Beer glassware and why shape matters Tasting
- Munich Helles Styles
- The enzymes at work in your mash Brewing science
- Base malts explained Ingredients
- A homebrewing starter kit for India Brewing basics
- Brewing certifications, compared Careers
- Naming a beer brand Branding
- Getting a microbrewery licence in India Business
- How to set up a beer tasting Tasting
- Pilsner: the style guide Styles
- Mash pH explained Brewing science
- How barley becomes malt Ingredients
- How beer is made, step by step Brewing basics
നിങ്ങളുടെ മെന്റർമാർ
ടീമിലെ മറ്റുള്ളവരെ പരിചയപ്പെടൂ.
ബിയർ പോഡ്കാസ്റ്റർ · ക്രിയേറ്റീവ് സ്ട്രാറ്റജിസ്റ്റ്
Chatty Girija
പരസ്യരംഗത്ത് 30+ വർഷം, craft beer-നോട് ആഴമുള്ള ഇഷ്ടം. beer-ന്റെ കഥകളും ബ്രാൻഡിംഗും ബിസിനസും ഓരോ സെഷനിലേക്കും കൊണ്ടുവരുന്നു.
Head of Strategy & Operations · പാചക വിദഗ്ധ
Anu Rao
സാമൂഹിക ഉത്തരവാദിത്തം, വിദ്യാഭ്യാസം, ഓപ്പറേഷൻസ് എന്നിവയിൽ 15+ വർഷം; grain മുതൽ glass വരെ ഓരോ ബാച്ചും സുഗമമായി നടത്തുന്നു.
Brewing Science Instructor · ഡൽഹിയും ഉത്തരേന്ത്യയും
Rahul Baliyan
TU Munich-ലെ Weihenstephan-ൽ പരിശീലനം നേടിയ ജർമൻ ശൈലിയിലുള്ള Brewmaster, Food Biotechnology-യിൽ M.Tech. JW Marriott Chandigarh-നും ഇന്ത്യയിലെ ആദ്യ ജർമൻ ബ്രൂവറിയായ Rockmann Beer Island-നും Consultant Brew Master ആയി ഒരു പതിറ്റാണ്ട്, start-up, excise മുതൽ yield, sourcing വരെ.
ബിയർ എജ്യുക്കേറ്റർ · National Beer Judge
Kenneth
WSET, Cicerone ബിയർ എജ്യുക്കേറ്റർ, അംഗീകാരമുള്ള National Beer Judge (ദേശീയ ബിയർ ജഡ്ജ്), British Guild of Beer Writers അംഗം. ഏഷ്യയിലും ഗ്രേറ്റർ ചൈനയിലും ബിയർ വിദ്യാഭ്യാസത്തിന്റെ നിലവാരം ഉയർത്താൻ പ്രവർത്തിക്കുന്നു.
അങ്കുറിനൊപ്പം പഠിക്കാം.
ഒരു കോഴ്സ് തിരഞ്ഞെടുക്കൂ, അല്ലെങ്കിൽ ഏതാണ് നിങ്ങൾക്ക് ചേരുക എന്ന് ഞങ്ങളോട് ചോദിക്കൂ.
ഞങ്ങളോട് സംസാരിക്കൂ