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.
രാഹുലിനെക്കുറിച്ച്
Rahul ഒരു സർട്ടിഫൈഡ് German-style Brewmaster ആണ്. Food Biotechnology യിൽ M.Tech. ഉണ്ട്. Technical University of Munich ലെ ചരിത്രപ്രസിദ്ധമായ brewery യായ Weihenstephan ൽ നിന്നാണ് brewing സർട്ടിഫിക്കേഷൻ നേടിയത്.
ആധികാരിക ജർമൻ ടെക്നിക്കിലും സ്ഥിരതയുള്ള ഫലങ്ങളിലുമാണ് അദ്ദേഹത്തിന്റെ ബ്രൂവിങ്, 10 hl Caspary, Kaspar Schulz brewhouses-ൽ. കഴിഞ്ഞ പത്ത് വർഷമായി JW Marriott Chandigarh, ഇന്ത്യയിലെ ആദ്യ ജർമൻ ബ്രൂവറിയായ Rockmann Beer Island തുടങ്ങിയ ഇടങ്ങളിൽ Consultant Brew Master ആയി പ്രവർത്തിച്ചിട്ടുണ്ട്.
ബ്രൂവിങ് പ്രക്രിയ മുഴുവനും അതിനു ചുറ്റുമുള്ള ബ്രൂവറി നടത്തിപ്പും അദ്ദേഹം കൈകാര്യം ചെയ്യുന്നു: സ്റ്റാർട്ടപ്പുകൾ, എക്സൈസ് കംപ്ലയൻസ്, ടീം മേൽനോട്ടം, yield, അസംസ്കൃത വസ്തുക്കളുടെ സോഴ്സിങ്. ഉത്തരേന്ത്യയിലുടനീളമുള്ള വിദ്യാർത്ഥികൾക്കായി ഡൽഹിയിൽ നിന്നാണ് അദ്ദേഹം Craft Beer School-നു വേണ്ടി പഠിപ്പിക്കുന്നത്.
പഠിപ്പിക്കുന്നത്
- ബ്രൂയിങ് സയൻസ്
- ജർമ്മൻ lager ബ്രൂയിങ്
- ബ്രൂവറി സ്റ്റാർട്ടപ്പുകൾ
- Excise compliance (എക്സൈസ് നിയമപാലനം)
- Yield ഒപ്റ്റിമൈസേഷൻ
- അസംസ്കൃത വസ്തുക്കളുടെ സോഴ്സിങ്
കോഴ്സുകൾ
വിദ്യാഭ്യാസം
- ബ്രൂയിങ് സർട്ടിഫിക്കേഷൻWeihenstephan, Technical University of Munich
- M.Tech. ഫുഡ് ബയോടെക്നോളജി
ചിത്രങ്ങളിൽ
ജോലിയിൽ Rahul.
ഗൈഡുകൾ
എഴുതിയത് രാഹുൽ.
- Adding coffee to beer Ingredients
- Barley and malt for procurement teams Beer for teams
- How to order and taste a beer flight Tasting
- Biotransformation in hazy IPA Brewing science
- Setting the right boil evaporation rate Brewing science
- A brewer's CV and interview: what gets you hired Careers
- Cash flow in a brewery's first year Business
- Co-founder and partner agreements for a brewery Business
- Brewing a lager at home without a cellar Brewing basics
- Brewing a stout at home Brewing basics
- Brewing a wheat beer at home Brewing basics
- Brewing with jaggery Ingredients
എല്ലാ ഗൈഡുകളും കാണിക്കാം
- Running bright beer tanks well Brewing science
- Cellar and packaging jobs: where most brewers start Careers
- Centrifuge or filter: clarifying beer at scale Brewing science
- Christmas and New Year beers worth seeking out Styles
- Gifting craft beer: what to buy a beer lover Tasting
- Designing your first IPA recipe Brewing basics
- Entering your first homebrew competition Brewing basics
- Fermenting through an Indian summer Brewing science
- Flat or gushing homebrew: fixing carbonation Brewing science
- Gin, vodka and rum for new joiners Drinks business
- Growlers and crowlers: taking taproom beer home Tasting
- Hazy or clear: what cloudiness tells you about a beer Tasting
- High gravity brewing and dilution Brewing science
- Hiring your first head brewer Business
- Hop oils: myrcene, linalool and geraniol in the glass Ingredients
- How a batch of beer is released for sale Beer for teams
- Why one hop smells of mango and another of pine Ingredients
- How sparkling wine gets its bubbles Wine
- Insuring a brewery in India Business
- Keg washing and filling done properly Brewing science
- Kettle souring at home Brewing science
- Lager yeast strains compared Ingredients
- Leasing space for a brewpub Business
- Low alcohol craft beer: what to look for Styles
- Reading a malt certificate of analysis Ingredients
- Measuring carbonation in tank and package Brewing science
- Microbiology plating in a small brewery lab Brewing science
- Peat and smoke in whisky Whisky
- Planning a brewpub's opening month Business
- Preparing a brewery for an excise or safety inspection Consultancy
- Reading a fermentation gravity curve Brewing science
- Reading a hop packet: alpha acids, oils and harvest year Ingredients
- Setting up a yeast management programme Consultancy
- Small batch brewing: 3 to 5 litre batches Brewing basics
- Sour beer for beginners Styles
- Studying brewing abroad or in India Careers
- Sulphur in lager fermentation Brewing science
- Sweetness, acidity and tannin in wine Wine
- Takeaway beer and growler rules in India Business
- Training a new assistant brewer in 30 days Consultancy
- Gypsum, calcium chloride and other water salts for homebrewers Ingredients
- Where to drink this weekend in Bengaluru: IPA Tasting
- Where to drink this weekend in Bengaluru: stout Tasting
- Where to drink this weekend in Gurugram: hefeweizen Tasting
- Where to drink this weekend in Gurugram: pale ale Tasting
- Where to drink this weekend in Hyderabad: hefeweizen Tasting
- Where to drink this weekend in Hyderabad: IPA Tasting
- Where to drink this weekend in Mumbai: Belgian wit Tasting
- Where to drink this weekend in Mumbai: stout Tasting
- Where to drink this weekend in Pune: Belgian wit Tasting
- Where to drink this weekend in Pune: stout Tasting
- Whisky age statements explained Whisky
- Why craft beer costs more than mass-market lager Tasting
- Warming beers for an Indian winter Styles
- Women in Indian brewing: getting in and getting on Careers
- Working in an Indian distillery Careers
- Writing about beer for a living Careers
- Writing brewhouse SOPs that people follow Consultancy
- A career in brewery quality control Careers
- Where to drink this weekend in Bengaluru: hefeweizen Tasting
- Laying out a brewpub: kitchen, brewhouse and bar Business
- CO2 in the brewery: buying, using and recovering it Brewing science
- Your first all-grain brew day, hour by hour Brewing basics
- In-person brewing courses in Pune, Delhi, Gurugram and Bengaluru Brewing basics
- Last-minute WSET Level 1 Beer training: enrol now Careers
- Beer seasonality explained for demand planners Beer for teams
- Learn brewing with Ankur Napa: his lessons on YouTube Brewing basics
- The free brewing tools Ankur Napa has built for brewers Brewing science
- Built by hand: what Gagan Deep's first brewhouse teaches founders Business
- Mango, guava and buransh: the fruit beers on Gagan Deep's taps Styles
- Meet Gagan Deep, the brewmaster behind Hops n Grains Careers
- Buying Weyermann malt in India: a guide to OM Brewtech Ingredients
- 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
- Weyermann malts: a brewer's guide to every malt in the range Ingredients
- 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
- Weyermann Pale Ale malt: a fuller base for ales Ingredients
- Weyermann Pale Rye malt: spice, body and a lautering challenge Ingredients
- Weyermann Pale Wheat malt: the heart of a Hefeweizen Ingredients
- Weyermann Pilsner malt: the base for clean, pale lagers Ingredients
- Weyermann Roasted Barley: the dry roast of a stout Ingredients
- Weyermann SINAMAR and malt extracts: colour and wort from a can Ingredients
- Weyermann Sour Wort: biological acidification in a can Ingredients
- 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
- Alcopops and hard seltzers: brewing a clean neutral base Consultancy
- Andhra Pradesh craft beer and microbrewery rules, as of October 2026 Business
- Energy and CO2 recovery in small breweries: what is new in 2026 Industry update
- Getting a brewery internship in India Careers
- Buying craft beer kegs in Maharashtra as a bar or restaurant Business
- Chandigarh craft beer and microbrewery rules, as of October 2026 Business
- Craft beer and microbrewery rules by state in India, October 2026 Business
- How a restaurant, hotel or pizzeria can pour craft beer on tap in Maharashtra without a brewery Business
- Delhi craft beer and microbrewery rules, as of October 2026 Business
- Flavoured beers, shandies and radlers: production for brewers Consultancy
- Goa craft beer and microbrewery rules, as of October 2026 Business
- Haryana craft beer and microbrewery rules, as of October 2026 Business
- Himachal Pradesh craft beer and microbrewery rules, as of October 2026 Business
- The 2026 hop harvest: supply, prices and what it means for brewers Industry update
- India beer industry update, October 2026 Industry update
- Karnataka craft beer and microbrewery rules, as of October 2026 Business
- Kerala craft beer and microbrewery rules, as of October 2026 Business
- Low-alcohol beverages and mixed drinks: production for brewers Consultancy
- Madhya Pradesh craft beer and microbrewery rules, as of October 2026 Business
- Maharashtra beer excise and licences, as of October 2026 Business
- New brewing yeast strains in 2026 and how brewers use them Industry update
- New hop products in 2026: oils, liquids and what comes next Industry update
- New hop varieties brewers are trying in 2026 Industry update
- What is new in non-alcoholic beer technology in 2026 Industry update
- Punjab craft beer and microbrewery rules, as of October 2026 Business
- Rajasthan craft beer and microbrewery rules, as of October 2026 Business
- Running craft beer taps in Maharashtra, compliantly and well Business
- Making soft drinks and alcohol-free drinks in a brewery Consultancy
- Tamil Nadu craft beer and microbrewery rules, as of October 2026 Business
- Telangana craft beer and microbrewery rules, as of October 2026 Business
- Uttar Pradesh craft beer and microbrewery rules, as of October 2026 Business
- Uttarakhand craft beer and microbrewery rules, as of October 2026 Business
- West Bengal craft beer and microbrewery rules, as of October 2026 Business
- What is new in brewing in 2026: the trends worth watching Industry update
- Planning a beer recall before you need one Business
- Burnout in brewing: spotting it before you lose a good brewer Business
- Building a safety culture in a small brewery Business
- Cutting CIP water and chemicals without cutting corners Brewing science
- Cold IPA: the lager-brewed IPA, explained Styles
- Control charts for brewers: noise or a real problem Brewing science
- Why a brewery needs a flagship and when to retire one Business
- Forced ageing tests: tasting month three in week one Brewing science
- Keg tracking: stop losing kegs and the money inside them Business
- Monotanking: fermenting, conditioning and serving from one tank Brewing science
- A preventive maintenance plan for a small brewery Business
- Regenerative barley and sustainable malt: what a brewer can ask for Ingredients
- Root cause analysis: stop solving the same brewery problem twice Brewing science
- Spunding: carbonating with your own fermentation CO2 Brewing science
- Standard work: taking an hour out of brew day Brewing science
- Thiolized yeast and biotransformation, explained Brewing science
- Trialling a new hop without risking your flagship Brewing science
- Yeast nutrition: zinc and FAN do most of the work Brewing science
- Yeast viability and vitality: counting cells properly Brewing science
- Brewing with packaged drinking water in India Ingredients
- Excise basics for finance teams in beer, wine and spirits Drinks business
- Water, energy and packaging across beer, wine and spirits Drinks business
- Onboarding new joiners in a drinks company Drinks business
- Scaling a pilot recipe to a production brewhouse Consultancy
- Why beverage GCC teams need product training Drinks business
- Writing a contract brewing quality agreement Consultancy
- Rauchbier and smoked beer Styles
- Running responsible tastings at work Drinks business
- Alcohol regulation in India, for corporate teams Drinks business
- Barleywine Styles
- Beer, wine and whisky compared, for people joining the drinks business Drinks business
- Common wine faults, for quality and supply teams Wine
- Old World and New World wine Wine
- What is craft beer, really? Start here
- Beer styles, explained without the jargon Styles
- How to taste beer like a professional Tasting
- Beer off flavours and what causes them Quality
- How craft beer actually grew in India India
- How to start a microbrewery in India Business
- How to become a brewer in India Careers
- Brewing for Indian heat, water and palates Craft
- Flanders red ale Styles
- Wine storage and the cold chain in Indian heat Wine
- Lambic and gueuze Styles
- Reading a wine label Wine
- Tasting wine without the jargon Wine
- Harvest and vintage: why wine planning runs on one crop a year Wine
- Belgian strong dark ale Styles
- India's wine regions: Nashik, Nandi Hills and beyond Wine
- Grape varieties every new joiner should know Wine
- Red, white, rosé and sparkling: how each wine is made Wine
- How wine is made, from vineyard to bottle Wine
- How to read a beer label Tasting
- How whisky blenders keep a brand consistent Whisky
- Molasses spirit versus grain spirit in India Whisky
- When to hire a consultant brewmaster and what to expect Consultancy
- Belgian tripel Styles
- A daily excise routine for brewpubs Consultancy
- Tasting whisky properly, for teams new to spirits Whisky
- Whisky label terms: age statements, single cask and cask strength Whisky
- Why your beer tastes different every batch Consultancy
- The Indian whisky business for new joiners Whisky
- Sourcing malt and hops for an Indian brewery Consultancy
- Glycol cooling systems Brewing science
- Whisky inventory: planning stock you cannot sell for years Whisky
- The angels' share: why whisky ages faster in India Whisky
- Brewing a clean German lager in an Indian brewpub Consultancy
- Raising brewhouse yield without changing the beer Consultancy
- Whisky maturation: what the cask actually does Whisky
- Brewing with Indian spices Ingredients
- Scotch, bourbon, Irish, Japanese and Indian whisky Whisky
- The first 100 days of a new brewpub Consultancy
- Malt, grain and blended whisky explained Whisky
- Commissioning a new brewhouse: what to check before the first brew Consultancy
- How whisky is made, from grain to cask Whisky
- How to store beer at home Tasting
- A beer glossary for new joiners in drinks companies Beer for teams
- Belgian dubbel Styles
- Packaging line efficiency and OEE in a brewery Beer for teams
- Keeping beer stable in Indian heat Brewing science
- Beer cost of goods, line by line, for finance teams Beer for teams
- Beer production planning for supply chain teams Beer for teams
- The beer supply chain, from barley field to bar Beer for teams
- Adding fruit to beer Ingredients
- The beer business explained for GCC teams Beer for teams
- Draught line cleaning Tasting
- Saison Styles
- Measuring dissolved oxygen Brewing science
- Brettanomyces explained Ingredients
- Fresh IPA versus stale IPA Tasting
- Amber and red ales Styles
- A brewery QC lab on a budget Brewing science
- Kveik yeast for hot climates Ingredients
- Running a sensory panel Tasting
- Pale ale Styles
- Cleaning in place for small breweries Brewing science
- Harvesting and reusing yeast Ingredients
- Why breweries fail Business
- Metallic off-flavours Tasting
- Session IPA Styles
- Bacteria and infection in brewing Brewing science
- Making a yeast starter Ingredients
- Brewing in a small Indian apartment Brewing basics
- Choosing a brewery location Business
- When sourness is an infection Tasting
- 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
- 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
- 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
- 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
- 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
- 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
- FSSAI and beer Business
- 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
- Excise duty on beer in India Business
- 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
- Writing a brewery business plan Business
- 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
- Taproom economics Business
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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.
കോഴ്സ് ഇൻസ്ട്രക്ടർ · Master Brewer
Ankur Napa
United Breweries, SABMiller, AB InBev എന്നിവിടങ്ങളിലെ R&D-യിൽ നിന്നുള്ള ഒരു Master Brewer, പിന്നീട് AB InBev-ന്റെ ആഗോള ബിസിനസ് യൂണിറ്റുകൾക്കായി ഡാറ്റാ സയന്റിസ്റ്റായി AI, GenAI എന്നിവ വികസിപ്പിച്ചു.
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.
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.
Rahul-നൊപ്പം പഠിക്കാം.
ഒരു കോഴ്സ് തിരഞ്ഞെടുക്കൂ, അല്ലെങ്കിൽ ഏതാണ് നിങ്ങൾക്ക് ചേരുക എന്ന് ഞങ്ങളോട് ചോദിക്കൂ.
ഞങ്ങളോട് സംസാരിക്കൂ