Senior Mentor · Master Brewer
A.V. Ganesh Ramu
आमचे सर्वात ज्येष्ठ मेंटॉर. Institute of Brewing and Distilling चे Master Brewer, ज्यांना जर्मनी, यूके, न्यूझीलंड, सिंगापूर आणि भारतात ब्रूइंगचा 38 वर्षांचा अनुभव आहे.
Ankur बद्दल
अंकुर यांनी त्यांचे brewing करिअर United Breweries, SABMiller आणि AB InBev मध्ये research and development मध्ये घडवले, जिथे ते Master Brewer होते. जिथे आकडे मोठ्या प्रमाणावर टिकावे लागतात तिथे ते brewing शिकले. Brewhouse प्रत्यक्ष जसे चालते तसे ते शिकवतात: आकडे काय सांगतात आणि ते चुकीचे असतात तेव्हा floor काय सांगतो.
नंतर ते data मध्ये आले. Mathesis Labs नंतर ते data scientist म्हणून AB InBev मध्ये परतले आणि त्यांच्या global business units साठी AI आणि GenAI वर काम केले. त्यानंतर त्यांनी iWort मध्ये operations आणि digital transformation मध्ये काम केले. आज ते Disruptive Advantage मध्ये Growth Officer आहेत.
त्यांच्याकडे Brewing Science and Technology मध्ये MSc आणि Data Science and AI मध्ये MSc आहे. त्यांची सत्रे पारंपरिक brewing science ला आधुनिक brewery मोजण्यासाठी, अंदाज बांधण्यासाठी आणि सुधारणेसाठी वापरत असलेल्या tools शी जोडतात. ते Microsoft Certified Fabric Analytics Engineer आहेत आणि 2021 पासून Craft Beer School मध्ये शिकवत आहेत.
शिकवतात
- ब्रूइंग विज्ञान
- Brewery चे कामकाज
- Breweries साठी data आणि AI
- डिजिटल ट्रान्सफॉर्मेशन
अभ्यासक्रम
करिअर
- 2026 ते आजपर्यंतGrowth OfficerDisruptive Advantage
- 2023 ते 2026Operations and Digital TransformationiWort
- 2022 ते 2023Data Scientist, AI and GenAIAB InBev, global business units
- 2020 ते 2022Senior Data AnalystMathesis Labs
- 2011 ते 2020R&D Brewer and Master BrewerSABMiller and AB InBev
- R&D BrewerUnited Breweries
शिक्षण
- 2021 ते 2023MSc Data Science and AILiverpool John Moores University
- PG Diploma in Data Analytics and Business IntelligenceIIIT Bangalore
- 2013 ते 2015MSc Brewing Science and TechnologySavitribai Phule Pune University
- BTech BiotechnologyMaharshi Dayanand University
- Microsoft Certified: Fabric Analytics Engineer Associate (DP-600)Microsoft
मार्गदर्शक
अंकुर यांनी लिहिलेले मार्गदर्शक.
- 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
सर्व मार्गदर्शक पाहा
- 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
- Does malt go stale? Malt freshness and shelf life explained Ingredients
- Maltose-negative yeast strains for low alcohol beer Brewing science
- Using mango pulp in beer without infection or muddy haze Ingredients
- Marketing craft beer to women without pink labels or tired cliches Branding
- Matching one beer's flavour across two brewpub sites Consultancy
- Measuring brand awareness for a small brewery without a research agency Branding
- Measuring carbonation in tank and package Brewing science
- Measuring the return on a brewing consultancy engagement Consultancy
- Meaty and yeasty notes in beer: tasting yeast autolysis Tasting
- Mexican-style lager and why it suits hot Indian afternoons Styles
- Microbiology plating in a small brewery lab Brewing science
- Keeping a milkshake IPA balanced rather than cloying Styles
- Milling grain at home and getting the crush right Brewing basics
- Mobile canning services and when a small brewery should use one Business
- Monthly payroll for a brewpub team in an Indian city Business
- Moving beer in Indian summer: trucks, depots and heat damage Beer for teams
- Moving from a brewpub to packaged beer and the decisions involved Business
- Moving from engineering into brewing and what skills carry over Careers
- Natural, organic and biodynamic wine: what the words really mean Wine
- Negotiating a distributor agreement for craft beer in India Business
- Negotiating your first brewer salary and joining terms Careers
- Building a no and low alcohol menu for a bar or brewpub Drinks business
- Non-alcoholic spirits: how they are made and who buys them Drinks business
- Oak barrels, chips or staves in winemaking and what each costs Wine
- Oak chips and spirals for barrel character without a barrel Ingredients
- Opening a second brewpub outlet and what changes in the numbers Business
- Six beer styles for a new brewpub's opening tap list Styles
- Orange wine explained: white grapes made the way reds are made Wine
- Ordering wine at a restaurant in India without the stress Wine
- Pack mix in beer sales: draught, bottle and can for analysts Beer for teams
- Palate cleansers for beer tastings: water, crackers or bread Tasting
- Palate fatigue and how many beers you can taste before it fails Tasting
- Partial mash brewing as the step between extract and all-grain Brewing basics
- Passivating new stainless steel tanks before first use Brewing science
- Pastry stouts and dessert beers and how brewers build them Styles
- Peat and smoke in whisky Whisky
- Peated malt in beer and why brewers use so little of it Ingredients
- Petite mutants and genetic drift in repitched brewery yeast Brewing science
- 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
- Pot stills versus column stills and the whisky each one makes Whisky
- Power backup for a brewery with generator, solar and grid Business
- Premium cues in beer packaging and when they backfire Branding
- Premiumisation in beer explained for strategy and marketing teams Beer for teams
- Preparing for the IBD General Certificate in Brewing Careers
- Pressure fermentation and what it does to ester levels Brewing science
- Pricing an RTD drink in India: cost, excise and margin Drinks business
- Pricing beer flights and tasting paddles for profit Business
- Pricing private parties and corporate bookings at a brewpub Business
- Private label beer for restaurants and hotels and how the deal works Business
- Pseudo-lager with kveik: does it pass for the real thing? Styles
- Purging tanks and hoses with CO2 before a beer transfer Brewing science
- Raising money from friends and family for a brewery, done properly Business
- Reading a beer specification sheet when you are not a brewer Beer for teams
- 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
- How to read a taproom menu Tasting
- Reading beer market share and retail audit data for insights teams Beer for teams
- Reading packaged-on and best before dates on beer in India Tasting
- The real history of India pale ale and the voyage myths Styles
- Recipe development for a brewpub's launch tap list Consultancy
- Recipe kits or your own recipe for the first few brews Brewing basics
- Red IPA and rye IPA: two hybrid IPAs and how they differ Styles
- Red wine maceration: getting colour and tannin out of the skins Wine
- Reduced hop extracts that stop clear bottled beer turning skunky Brewing science
- Reducing whisky to bottling strength: water quality, haze and timing Whisky
- Using Kannada, Marathi or Hindi in beer branding without forcing it Branding
- Rehydrating dry yeast properly before you pitch it Ingredients
- Remote brewing support and what can be fixed over video and data Consultancy
- Removing chlorine and chloramine from city water before brewing Ingredients
- Rent as a share of revenue and what a brewpub can afford Business
- Restarting a brewery safely after a long licence or seasonal shutdown Consultancy
- Retainer, day rate or project fee and how brewing consultants charge Consultancy
- Retronasal smell and why you taste beer after you swallow Tasting
- Returnable glass bottles in Indian beer and why they matter to cost Beer for teams
- Route to market in Indian beer: state corporations, depots and retail Beer for teams
- Shelf life and stability problems in ready to drink cocktails Drinks business
- Rum styles explained, from light and dark to spiced and aged Drinks business
- Running a cereal cooker for rice adjunct in a small brewhouse Brewing science
- Running a happy hour that does not wreck brewpub margins Business
- Running a vertical tasting of the same beer across several years Tasting
- Rupee exchange rates and the cost of imported brewing ingredients Business
- Sahti: the Finnish farmhouse beer brewed with juniper Styles
- Saison or farmhouse ale: what the two labels really mean Styles
- Scope 3 emissions in beer for sustainability reporting teams Beer for teams
- Selling beer across state borders in India and the permits involved Business
- Selling beer for corporate offsites and events in India Business
- Selling craft beer to hotels with listings and payment terms Business
- Service charge, tips and staff incentives in an Indian brewpub Business
- Setting up a board and advisers for a small brewery company Business
- Setting up shelf life trials before your first packaged release Consultancy
- Shift work, heavy lifting and heat: the physical side of brewing jobs Careers
- A month of short video content for a brewpub on a small budget Branding
- Signs of a badly kept pint at a bar and what to say Tasting
- Silica gel or PVPP for colloidal stability in packaged beer Brewing science
- Sizing a plate heat exchanger for your brewhouse wort chiller Brewing science
- Sizing an effluent treatment plant for a small Indian brewery Business
- Small batch brewing: 3 to 5 litre batches Brewing basics
- Small casks for faster whisky ageing: do they really work Whisky
- Solar power for an Indian brewery and how to size the payback Business
- Solvent and hot alcohol notes: tasting fusel faults in beer Tasting
- Sour beer for beginners Styles
- Sourcing oak casks for a craft distillery in India Whisky
- Sponsoring gigs, quizzes and sports nights as a small brewery Branding
- Starch gelatinisation temperatures of rice maize and barley compared Brewing science
- 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
- Stewarding at a beer competition and what it teaches you Careers
- Storing an opened whisky bottle: oxidation and how long it keeps Whisky
- Storing malt sacks safely through a humid Indian monsoon Ingredients
- 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
- Studying brewing abroad or in India Careers
- Substituting hops when your recipe variety is out of stock Brewing basics
- Sulphites and other antioxidants in beer and when they help Brewing science
- Sulphites in wine: why they are added and who should worry Wine
- Off-notes in whisky: sulphur, feints and how distillers trace them Whisky
- Sulphur in lager fermentation Brewing science
- Supply chain and procurement jobs in drinks companies Careers
- Sweetness, acidity and tannin in wine Wine
- Switching to brewing in your thirties or forties from another career Careers
- Table booking and food delivery apps and what they cost a brewpub Business
- Takeaway beer and growler rules in India Business
- Designing tap handles and tap badges that stand out on a busy bar Branding
- 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
- Tasting rice and maize in lager and what adjuncts do to flavour Tasting
- Why smoked beer divides drinkers and how to taste it fairly Tasting
- Tasting wort and green beer to catch problems early Tasting
- Tasting yeast character: banana, clove and pepper in beer Tasting
- Technical due diligence when taking over a running brewpub Consultancy
- Telling citrus, pine and tropical hop aromas apart in IPA Tasting
- Testing a new beer label with real drinkers before you print it Branding
- The beer clean glass test and why bubbles stick to dirty glasses Tasting
- The many jobs calcium does from the mash tun to the fermenter Brewing science
- The science of krausening and when it beats priming sugar Brewing science
- The trial shift: what a brewery tests on your first day Careers
- Tracking extract from grain to glass with a brew day mass balance Brewing science
- Trade spend and promotions in beer, for sales and finance teams Beer for teams
- Handia, zutho and apong: traditional rice beers of India Styles
- Training bar staff to sell craft beer and raise average spend Business
- Training taproom staff to taste and describe beer to guests Tasting
- Troubleshooting slow and stuck fermentations in a commercial brewery Consultancy
- True-to-brand tasting: checking each batch matches the flagship Tasting
- Brewing with unmalted Indian wheat from the local flour mill Ingredients
- Upgrading from a starter kit to full all-grain equipment Brewing basics
- Using a spectrophotometer for beer colour and bitterness tests Brewing science
- Using exogenous enzymes in high adjunct brewing in India Brewing science
- Valuing a small brewery before you buy or sell a stake Business
- Valuing beer inventory from work in progress to finished goods Beer for teams
- Vanilla in beer: whole beans or extract and how much to use Ingredients
- Warning signs to watch for when hiring a brewing consultant Consultancy
- Gypsum, calcium chloride and other water salts for homebrewers Ingredients
- West Coast IPA and New England IPA tasted side by side Styles
- What a brewery website needs Branding
- What a head brewer actually does all week, beyond brewing Careers
- Bridge products: what a new distillery sells while its whisky matures Whisky
- What airlock bubbles tell you and what they do not Brewing basics
- What homebrewing really costs in India per litre of beer Brewing basics
- What HR teams should know when hiring for brewery roles Beer for teams
- What the pH drop during fermentation tells a brewer Brewing science
- What to check before offering beer home delivery in India Business
- What whisky competition medals mean and how to read them Whisky
- Using WhatsApp broadcasts and groups to fill a brewpub midweek Branding
- When to add hops for bittering, flavour and aroma Brewing basics
- Where beer is lost between brewhouse and bottle, for finance teams Beer for teams
- Where myrcene goes between the dry hop and the can Brewing science
- 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
- Which sanitiser to buy for homebrewing in India and why Brewing basics
- Whisky age statements explained Whisky
- Pairing whisky with Indian food, from kebabs to mithai Whisky
- Whisky glassware: tulip glass, tumbler or highball glass Whisky
- The whisky highball and why it suits a hot Indian summer Whisky
- Whisky wash fermentation: yeast choice, time and flavour Whisky
- Who owns your beer label artwork? Copyright and freelance designers Branding
- Why a beer tastes sweeter and less bitter as it warms in the glass Tasting
- Why craft beer costs more than mass-market lager Tasting
- Why fermentations stall and how to restart them safely Brewing science
- Why hop utilisation drops in high gravity worts Brewing science
- Why lager ties up tank time and working capital, for finance teams Beer for teams
- Why mash thickness changes fermentability and brewhouse efficiency Brewing science
- Why some yeast strains flocculate early and others stay in suspension Brewing science
- Why strong lager sells so well on Indian beer shelves Styles
- Why the same beer tastes different on draught and in a can Tasting
- Why the same wine tastes different from one vintage to the next Wine
- Why your first homebrew tastes thin or a little like cider Brewing basics
- Why your IPA loses hop aroma and how an outside review finds it Consultancy
- Wild ale or sour ale: the difference and why it matters Styles
- Wine and cheese pairing for beginners, with Indian cheeses too Wine
- 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
- Women in Indian brewing: getting in and getting on Careers
- Working as a brewer abroad: visas, markets and qualifications Careers
- Working as a sensory panellist or sensory scientist Careers
- Working at a malt house or hop supplier instead of a brewery Careers
- Working capital in a brewery covering stock, kegs and trade credit Business
- Working in an Indian distillery Careers
- Working out how much cooling a fermenting tank really needs Brewing science
- Working out how much water you need for a homebrew batch Brewing basics
- Working out the break-even point for a brewpub in India Business
- Wort viscosity and why some grists filter so slowly Brewing science
- Writing a brief for a brewery consultant that gets results Consultancy
- Writing a press release for a new beer or brewery opening Branding
- Writing about beer for a living Careers
- Writing tasting notes that sell Branding
- Writing whisky tasting notes: a working vocabulary for beginners Whisky
- WSET wine qualifications compared, level by level Wine
- 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
- Your first brewery visit as a corporate employee: what to look for Beer for teams
- 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
- You brew beer. So what? Brand and positioning for a new brewery Branding
- 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
- 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
- The Brewing Fundamentals Study Book with crosswords for ₹1,999 Brewing basics
- Festive season marketing for breweries Branding
- In-person brewing courses in Pune, Delhi, Gurugram and Bengaluru Brewing basics
- Last-minute WSET Level 1 Beer training: enrol now Careers
- Beer with dosa, appam and Chettinad food Tasting
- Beer seasonality explained for demand planners Beer for teams
- Ankur Napa on AI for breweries: start with the data you already have Business
- Learn brewing with Ankur Napa: his lessons on YouTube Brewing basics
- The free brewing tools Ankur Napa has built for brewers Brewing science
- Digital hydrometers and fermentation sensors: Plaato, EasyDens, RAPT Pill, Tilt and what is new 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
- Gagan Deep's seasonal beers: brewing a beer to match the menu Tasting
- Meet Ankur Napa, the Master Brewer who moved into data and AI Careers
- Meet Gagan Deep, the brewmaster behind Hops n Grains Careers
- Buying Weyermann malt in India: a guide to OM Brewtech Ingredients
- 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
- 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
- Andhra Pradesh craft beer and microbrewery rules, as of October 2026 Business
- Beverage technology for brewers: what else your brewhouse can make Consultancy
- 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
- 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
- Kombucha and water kefir at commercial scale 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
- 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
- Bringing back a retired beer: nostalgia as a sales tool Branding
- 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
- Photographing beer for Instagram Branding
- 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
- What younger drinkers want from craft beer Branding
- Food at a brewpub: menu design and margins Business
- Yeast viability and vitality: counting cells properly Brewing science
- Brewing with packaged drinking water in India Ingredients
- Which beer goes with biryani Tasting
- Power BI for breweries: the first dashboard worth building Business
- Tableau for breweries: seeing a brew season in one view Business
- Consultant or full-time head brewer? Consultancy
- Excise basics for finance teams in beer, wine and spirits Drinks business
- Water, energy and packaging across beer, wine and spirits Drinks business
- Where AI helps a small brewery and where it does not Consultancy
- Onboarding new joiners in a drinks company Drinks business
- Why beverage GCC teams need product training Drinks business
- Rauchbier and smoked beer Styles
- Where data and AI help breweries, wineries and distilleries Drinks business
- Low and no alcohol drinks: production routes compared Consultancy
- Running responsible tastings at work Drinks business
- New product development for drinks, from brief to launch Consultancy
- Alcohol regulation in India, for corporate teams Drinks business
- Barleywine Styles
- Beer, wine and whisky compared, for people joining the drinks business Drinks business
- Fortified wine: how port-style and sherry-style wines are made Consultancy
- Common wine faults, for quality and supply teams Wine
- Planning a small winery in India Consultancy
- 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
- Getting new make spirit right before it goes into cask Consultancy
- Pairing wine with Indian food Wine
- Planning a craft distillery in India Consultancy
- Wine storage and the cold chain in Indian heat Wine
- Launching a hard seltzer: base, filtration and flavour Consultancy
- Winery KPIs: yield per tonne, losses and cellar stock Wine
- Lambic and gueuze Styles
- Reading a wine label Wine
- Starting a cider line in India Consultancy
- Tasting wine without the jargon Wine
- Building a quality system in a small brewery Consultancy
- Harvest and vintage: why wine planning runs on one crop a year Wine
- Turning around a struggling brewpub Consultancy
- Belgian strong dark ale Styles
- India's wine regions: Nashik, Nandi Hills and beyond Wine
- Grape varieties every new joiner should know Wine
- The weekly numbers every brewpub owner should see Consultancy
- Red, white, rosé and sparkling: how each wine is made Wine
- Planning your tap list with sales data Consultancy
- How wine is made, from vineyard to bottle Wine
- Finding the beer you are losing: a brewery loss audit Consultancy
- How to read a beer label Tasting
- How whisky blenders keep a brand consistent Whisky
- What a brewery health check covers Consultancy
- Molasses spirit versus grain spirit in India Whisky
- Distillery KPIs: yield, litres of pure alcohol and losses Whisky
- Belgian tripel Styles
- Tasting whisky properly, for teams new to spirits Whisky
- Whisky label terms: age statements, single cask and cask strength Whisky
- The Indian whisky business for new joiners Whisky
- 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
- Whisky maturation: what the cask actually does Whisky
- Brewing with Indian spices Ingredients
- Scotch, bourbon, Irish, Japanese and Indian whisky Whisky
- Malt, grain and blended whisky explained Whisky
- How whisky is made, from grain to cask Whisky
- Forecasting beer demand around Indian seasons Beer for teams
- How to store beer at home Tasting
- Lager, ale and the styles big brewers sell Beer for teams
- A beer glossary for new joiners in drinks companies Beer for teams
- Shipments versus depletions: reading beer sales data Beer for teams
- Belgian dubbel Styles
- How beer companies build a brand portfolio Beer for teams
- Packaging line efficiency and OEE in a brewery Beer for teams
- Beer quality data: what the lab measures and why 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
- Brewhouse KPIs every beverage analyst should know Beer for teams
- 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
- 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
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- 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
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- 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
तुमचे मेंटर
बाकीच्या टीमला भेटा.
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जाहिरात क्षेत्रात 30+ वर्षं आणि क्राफ्ट बिअरची मनापासून आवड. प्रत्येक सेशनमध्ये बिअरच्या गोष्टी, ब्रँडिंग आणि व्यवसाय घेऊन येतात.
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Weihenstephan, TU Munich इथे प्रशिक्षण घेतलेले जर्मन-शैलीचे ब्रूमास्टर, फूड बायोटेक्नॉलॉजीमध्ये M.Tech. JW Marriott Chandigarh आणि भारतातील पहिली जर्मन ब्रुअरी Rockmann Beer Island साठी दहा वर्षं कन्सल्टंट ब्रूमास्टर, स्टार्ट-अप आणि एक्साइजपासून यील्ड आणि सोर्सिंगपर्यंत.
Beer Educator · National Beer Judge
Kenneth
WSET आणि Cicerone चे Beer Educator, accredited National Beer Judge (राष्ट्रीय बिअर जज) आणि British Guild of Beer Writers चे सदस्य. ते संपूर्ण आशिया आणि Greater China मध्ये बिअर शिक्षणाचा दर्जा उंचावण्याचे काम करतात.