Fresh brewed beer from micro breweries is changing how we drink
Beer on tap is not new, neither is fresh beer on tap, for that matter. With changing excise rules, micro breweries are beginning to sprout. Bengaluru, Maharashtra, Haryana, Chandigarh, to name a few, lead the way. The Capital hopes to follow soon.
Raised on a diet of bottled beer, fresh beer from the latest batch out of the fermentation vats, is, what else, refreshing. We finally move on from our bottled staple of barley and blond and lager. Even stout is something that we got to taste only when we travelled abroad. All this is fantastic for a beer drinker. To use a yardstick often used for bigger and better and more: a single restaurant in the US would have, typically, as many as 250 craft beers and about thirty bottled varieties. India, by comparison, is taking baby steps in that direction and can claim about five flavours at a restaurant.
The quick manufacturing turnaround from 14 to 25 days at a micro brewery ensures fresh beer. It makes for a great hang out; it’s on tap and one can experiment with each round. Traditionally, barley made the base, now wheat is used and is increasingly found to be a preference.
This story is from the May 2016 edition of The MAN.
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This story is from the May 2016 edition of The MAN.
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