Senior Mentor · Master Brewer
A.V. Ganesh Ramu
మా అత్యంత సీనియర్ మెంటార్. Institute of Brewing and Distilling నుంచి Master Brewer, జర్మనీ, యూకే, న్యూజిలాండ్, సింగపూర్, భారతదేశాల్లో బ్రూయింగ్‌లో 38 ఏళ్ళ అనుభవం ఉంది.
Rahul గురించి
రాహుల్ సర్టిఫైడ్ జర్మన్-స్టైల్ బ్రూమాస్టర్. ఆయనకు ఫుడ్ బయోటెక్నాలజీలో M.Tech. ఉంది. టెక్నికల్ యూనివర్సిటీ ఆఫ్ మ్యూనిచ్‌లోని చారిత్రక బ్రూవరీ Weihenstephan లో ఆయన బ్రూయింగ్ సర్టిఫికేషన్ పొందారు.
ఆయన బ్రూయింగ్ అసలైన జర్మన్ టెక్నిక్, స్థిరమైన ఫలితాల మీద ఆధారపడి ఉంటుంది, 10 hl Caspary, Kaspar Schulz brewhouses మీద. గత దశాబ్దంలో JW Marriott చండీగఢ్, భారతదేశపు మొదటి జర్మన్ బ్రూవరీ Rockmann Beer Island వంటి వేదికలకు కన్సల్టెంట్ బ్రూ మాస్టర్‌గా పనిచేశారు.
ఆయన మొత్తం బ్రూయింగ్ ప్రక్రియను, దాని చుట్టూ బ్రూవరీ నడపడాన్ని కవర్ చేస్తారు: స్టార్ట్-అప్‌లు, ఎక్సైజ్ కంప్లయన్స్, టీమ్ పర్యవేక్షణ, యీల్డ్, ముడి పదార్థాల సేకరణ. ఉత్తర భారతదేశం అంతటా ఉన్న విద్యార్థుల కోసం ఆయన ఢిల్లీ నుంచి Craft Beer School కు నేర్పిస్తారు.
నేర్పించేవి
- బ్రూయింగ్ సైన్స్
- జర్మన్ lager బ్రూయింగ్
- బ్రూవరీ స్టార్ట్-అప్‌లు
- ఎక్సైజ్ కంప్లయన్స్
- యీల్డ్ ఆప్టిమైజేషన్
- ముడి పదార్థాల సేకరణ
కోర్సులు
విద్య
- బ్రూయింగ్ సర్టిఫికేషన్Weihenstephan, Technical University of Munich
- M.Tech. ఫుడ్ బయోటెక్నాలజీ
ఫోటోల్లో
పనిలో రాహుల్.
గైడ్‌లు
రాహుల్ రాసిన గైడ్‌లు.
- 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
అన్ని గైడ్‌లు చూడండి
- 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
మీ మెంటర్లు
మిగతా టీమ్‌ను కలవండి.
కోర్సు ఇన్‌స్ట్రక్టర్ · Master Brewer
Ankur Napa
United Breweries, SABMiller, AB InBev లలో R&D విభాగంలో పనిచేసిన Master Brewer. ఆ తర్వాత డేటా సైంటిస్ట్‌గా AB InBev గ్లోబల్ బిజినెస్ యూనిట్ల కోసం AI, GenAI నిర్మించారు.
బీర్ పాడ్‌కాస్టర్ · క్రియేటివ్ స్ట్రాటజిస్ట్
Chatty Girija
అడ్వర్టైజింగ్‌లో 30+ ఏళ్ళు, క్రాఫ్ట్ బీర్ అంటే ఎంతో ఇష్టం. ప్రతి సెషన్‌కూ బీర్ కథలు, బ్రాండింగ్, వ్యాపారం తీసుకొస్తారు.
హెడ్, స్ట్రాటజీ & ఆపరేషన్స్ · పాకశాస్త్ర నిపుణురాలు
Anu Rao
సామాజిక బాధ్యత, విద్య, ఆపరేషన్స్‌లో 15+ ఏళ్ళ అనుభవం. ధాన్యం నుంచి గ్లాస్ వరకు, ప్రతి బ్యాచ్ విద్యార్థులూ సాఫీగా సాగేలా చూసుకుంటారు.
బీర్ ఎడ్యుకేటర్ · National Beer Judge
Kenneth
WSET, Cicerone బీర్ ఎడ్యుకేటర్, గుర్తింపు పొందిన National Beer Judge (జాతీయ బీర్ జడ్జి), British Guild of Beer Writers సభ్యుడు. ఆసియా, గ్రేటర్ చైనా అంతటా బీర్ విద్య ప్రమాణాలను పెంచడానికి పని చేస్తారు.