New Brew Houses

7/24/2019 New Brew Houses

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A Project Report on:

“Brew Houses”

Submitted to:

The University of Pune, Pune

In partial fulfillment of Bachelors of Hotel Management & atering

Technology !B"H"M" "T"# Programme"

Submitted by:

$itesh %anga haran

At:

'I((M()s ollege of Hotel Management & atering Technology,

**+* , (hiva-inagar, Pune

Date of submission:

./ th 'pril 0/.1

!'ca emic year 0/.02.1#

/



Brew Houses

.



Acknowledgement

To 3ecome a part of a vast in ustry is not an easy -o3" 4e have to hur les in the form

of theory & practical, an in the en we have to prove that we have attaine proper

5nowle ge" This 5nowle ge is put to use in the form of pro-ect report, 3ut this is

impossi3le without the help of gui ance"

I woul li5e to than5 many in ivi uals for ma5ing my training 3ig success,

6irst of all I am really grateful toM7" 8H'$'$9': ;(HI7('%'7

!P7<9= T %UI8=, 6I$'> :='7 T#

6or his help, co2operation & gui ance without which I woul not have 3een a3le to

achieve such a ifficult tas5 an enhance my har wor5, spirit, thus preparing me for the

uphill 3attles in life

I am also highly grateful to

M7(" (<$'>I 9'8H'?

!P7I$ IP'>#

6or allowing me to wor5 on such an esteeme pro-ect"

0



I D!"

SR# o $itle Page o#

% Introduction

• History

• Brew pub industry in India

• Brewpub &arketing

• Beer making process

'

(

)

%*

%+

* Brew Pubs in Pune

• $,e % st Brew,ouse -Doolally.

• $/0s Brew 1orks

%(

%2

*+

+ Researc, &et,odology *3

' Data analysis

• 4rap, 5,art

+6

+%7 8bser9ation '6

( 5onclusion '%

2 imitations '*

3 Anne;

• <uestionnaire

'+

) Bibliograp,y '2

1



Introduction

' 3rewpu3 3rews an sells 3eer on the premises" It com3ines the effort of a

micro3rewery with a tra itional =nglish pu3 to provi e an over all recreation e@perience"

Brew masters 3rew ifferent styles of 3eer within the pu32style in or er to provi e

customers with uniAue flavor fresh of the tap" Micro 3reweries usually pro uce limite

amounts of 3eer usually aroun */// liters" The can pro uce a variety of 3eers from the

same plant for e"g" lager, stout, ale, flavore 3eers etc" the three most 3rewe 3eers in

In ia currently inclu e

• 8ar5 'le2 pro uce 3y roasting the 3arley at higher temperatures to reveal a

3itter, strong flavor"• 4heat 3eer2 one of the most popular rin5, it is 3len of malte 3arley, water an

wheat an pro uces a light, frothy layer"

• >ight >ager2 most, however, are a pale to me ium color, have high car3onation,

an a me ium to high hop flavor"

' 3rew house is a pu3 or a restaurant which pro uces an serves 3eer in a limite

amount" In or er to 3e classifie as a Cregional craft 3reweryC 3y the 3rewers association,a 3rewery must possess Ceither an all2malt flagship or at least */D of its volume in either

all2malt 3eers or in 3eers which use a -uncts to enhance rather than lighten flavor" The

3rewpu3s in %ermany, have 3een 3rewing tra itionally on the premises for hun re s of

years

8bjecti9es

E



• To learn a3out the concept of 3rew pu3s"

• To learn the concept of 3rew pu3s on an international scale an a national scale"

• To stu y a3out the 3rew pu3 concept in Pune"

• To stu y customer perception regar ing the concept of 3rew pu3s"

• To stu y the 3eer ma5ing techniAues"

• To stu y to maintain a 3rew pu3"

*



Brewing on a omestic level has 3een one for thousan s of years, 3ut it has face

prohi3ition an restrictions in several parts of the worl " 'lcohol has 3een 3rewe for almost F/// years" ;nowle ge of 3rewing 3eer was passe on from the =gyptians to the

%ree5s, then the 7omans" 6rench micro3iologist >ouis Pasteur e@plaine the role of yeast

in 3eer in the year .G*F" Home 3rewing can 3e cheaper than commercially manufacturing

3eer" It allows 3rew masters to a -ust recipes accor ing to the tastes customers li5e an

prepare 3everages that are unavaila3le in the open mar5et or which can 3e 3ought off a

shop"

Brew masters also inten on ma5ing low2ethanol 3eers these ays which are low on

calories" Many people en-oy entering home 3rewing competitions sometimes referre to

as “craft 3rewing”" The principles 3ehin the process of home 3rewing are similar to

commercial 3rewing" Hopped wort is pro uce an yeast pitche into the wort to

stimulate fermentation"



4hether the home 3rewer eci es to mash his own grains or chooses to purchase malt

e@tracts epen s from 3rewer to 3rewer" In the U;, the term has 3ecome synonymous

with small scale 3reweries operating un er the U; Progressive Beer 8uty threshol of

*,/// hls" The most common pro uct is cas5 con itione 3itter" as52con itione 3eer is

unfiltere an unpasteuri e 3eer which is con itione !inclu ing secon ary

fermentation# an serve from a cas5 without a itional nitrogen or car3on

io@i e pressure" In the U(, the 'merican Brewers 'ssociation efines a Ccraft 3reweryC

as Csmall, in epen ent an tra itionalC, an gives a pro uction si e of less than ,///,///

U( 3eer 3arrels !F//,///,/// ># a year an can not 3e more than 0ED owne 3y another

alcoholic 3everage company that is not itself a craft 3rewery" Hence there are a certain

limitations a home 3rewer faces"

<f the 0,.0 3reweries in 'merica, only E1 are not efine as craft 3rewers, an .// not

efine as either a micro or 3rewpu3" Micro or craft 3reweries have a opte a mar5eting

strategy ifferent from that of large, mass2mar5et 3reweries, offering pro ucts thatcompete on the 3asis of Auality an iversity, instea of low price an a vertising" The

varieties an choices offere these ays are too many" (ome 3rewpu3s, such as those in

%ermany, have 3een 3rewing tra itionally on the premises for hun re s of years"

F



British 3rewpu3s are not reAuire to ou3le up as restaurants, as is the case un er some

legislatures" (ome speciali e in ale, whilst others 3rew continental lagers an wheat

3eers" ' nano3rewery is type of very small 3rewery operation, often culturally efine 3y

a less than E U( 3eer 3arrels !EF/ ># 3rew system" They are ac5nowle ge 3y

the 'lcohol an To3acco Ta@ an Tra e Bureau !TTB#, an are fully license an

regulate 3reweries" 8raught 3eer enotes 3eer 3rewe an store in the tra itional way,

maturing naturally in the cas5 an serve unpasteuri e from the cas5 rather than from a

3ottle or can" >ager, which comes from the %erman lagern), is 3eer which is pasteuri e

an store for longer perio s in the cas5s an eventually 3ottle "

8ue to use of speciali e eAuipments in micro3reweries, the pro uction e@pen itures are

higher as compare to 3ul5 pro uction in commercial 3eers" 'lso the Auality of rawmaterials li5e specialty malts, hops an yeasts which nee to procure from western an

=uropean companies, the cost incurre is higher"

G



5onsiderations for setup of Brewpub in India

(pace reAuirement general reAuirement of space is aroun *//2./// sA"ft" 8epen ing

upon the capacity an the type of eAuipments" 8ue to the high temperature 3oiling of the

wort !%reen 3eer#, there is high rate of vapor release , which 3asically o orous in nature"

8uring the 3rewing process this may seem foul in nature an hence nee s to 3e

ischarge from the plant" However there is an alternate metho of constructing

con ensation traps that specifically re uce or eliminate the vapors 3y cooling them own

to liAui form so that they can 3e passe through the waste water rainage system" The

principal areas of water usage are

• Mashing

• (parging in >auter tun

• lean un Place ! IP#

• Boiler

• %eneral leaning

• >a3oratory

umber of beer styles:

6or a 3rewpu3 with aroun 1 hl2 * hl system" It is sufficient to have aroun E2 varieties

of 3eer on tap" These can 3e freAuently change accor ing to customer response an to

have new styles in the menu, 3ut it shoul not 3e freAuent for the popular styles"

'lso the num3er of storing tan5s an the type of 3eer !ale+lager# 3ase on its processing

time is an influencing factor" This means the num3er of styles is which also in influences

the space reAuirement issue"

The 3asic 3eer styles chosen for a 3rewpu3 can 3e o3taine from the list given earlier,

however herein a general style list is given as 3elow

J



• In ian Pale ale !IP'#

• (tout !imperial+ ry+Irish2%uinness style#

•

4heat 3eer • Porter

• Pilsner

• Boc5

• %erman >ager

• i er

• Barley wine

• (cottish+'merican+=nglish 'le

Human resource and man power re=uirements:

." Brewmaster he shoul 3e well Aualifie with prior e@perience in 3rewing ifferent

styles of 3eer" He shoul 3e from a foo technological+micro3iological 3ac5groun in

terms of aca emics" He shoul 3e well verse in 3eer fasting an shoul 3e fle@i3le to

3rew 3eer in any 5in s of ispensing nee s an must 3e a3le to teach the 3ar waiters all

the intricacies of ispensing the ifferent 5in s of 3eer" He shoul 3e a3le to train all the

other manpower irectly or in irectly relate to 3rewing operations"

0" 'ssistant Brew master+micro3iologist he shoul also 3e from a foo

tech+Micro3iology 3ac5groun , with some aptitu e towar s alcohol technology" He can

3e fresher, an so can 3e traine 3y the 3rew master to ta5e care of 3rewing in future after

a minimum training perio s of 1 months" He shoul 3e a3le to han le all 5in s of

micro3iological analysis an will han le all Auality control tests for 3eer"

./



1" Bar Manager shoul 3e a hotel management+hospitality sector pass out, prefera3ly

with some management iploma +MB' an e@perience in hospitality sector" (houl 3e

a3le to help the 3rew master forecast 3eer consumption patterns for all ifferent 5in s of

3eers an alert 3eer is a3out to finish in the tan5s, an hence shoul in charge of the

storage tan5s as well" He shoul act as a 3ri ge 3etween the pro uction an the

ispensing an customers, wor5ing as an interface"

E" 4aiters will 3e taught ispensing un er the supervision of the 3rew master" (houl 3e

a3le to converse well in local languages, Hin i an =nglish, prefera3ly hotel management

gra uates"

..



Brewpub &arketing

Unli5e commercial 3eer, mar5eting for 3rewpu3s follows an all together ifferent

approach" ommercial 3eer companies have thus come up with innovative mar5eting

strategies, li5e

• Promoting 3ran sales in 3ars an special launches for new 3ran s"

• Using the same 3ran name to launch new items in the mar5et li5e glasses, 8,

mineral water etc"

• (ponsoring special events an occasions with 3ran name 3ut ifferent moral

approach li5e safe riving on)t rin5 an rive etc"

<ther mar5eting aspects of 3rewpu3 mar5eting are

• 4i e range of styles in 3eer

• 6resh 3eer serve

• 6reAuently change 3eer menus

• <n site 3rewing visi3le to customers

• (pecial 3rewing tours

• (pecial 3eer tasting sessions

• onceptuali e themes an am3ience of 3rewpu3s

• (pecial offers, happy hours etc" on aily 3asis"

ocation Importance

Brewpu3s are locate mostly in city centre or tourist spots where large section of

people are regularly availa3le or in places of commercial importance" %reat styles of

3eer com3ine with am3ience, special theme 3ars an on site 3rewing, 3oost sales

an In ia which is every ay opening up to new glo3al cultures are sure to 3e hit"

.0



Brewpub >itc,en

' 5itchen shoul in 3e at the place of the 3rewpu3 for special snac5s to go along with the

3eers" (everal In ian, hinese, continental etc"

' gas 3an5 shoul 3e in place with separate e@hausting options an rainage" (houl 3e

seclu e from the 3rewpu3"

$,e Process

The home 3rewer will nee to 3oil the liAui of mash an a hops" The length of time

the wort 3oils with the hops varies epen ing on the style of 3eer 3eing 3rewe 3ut

overall 3oiling times are usually an hour"

Unli5e ea malts where some of the starch has 3een converte to sugar via the action of

heat an the natural en ymes have 3een estroye , wheat an unmalte e@tracts nee the

help of en ymes to convert their starches into sugars"

Unmalte 3arleys an wheats can a e@tra C3o yC to a finishe 3eer" (ome home

3rewers forgo the use of concentrate e@tract an instea e@tract sugars from the grains

themselves" The wort is ma e 3y ma5ing a mash from crushe malte 3arley an hot

water" 'lternative grains such as wheat, 3arley, oats, corn or rye are also use " This

reAuires a vessel 5nown as a mash tun, which is often insulate " The process is often

referre to as all grain 3rewing"

In one proce ure popular with home 3rewers calle the CInfusion MashC, mille grains

are com3ine in the tun an hot water is a e " Before 3eing com3ine with the grains,

the water is heate to a temperature that is hotter than the esire temperature for

en ymatic activity" The reason this is one is 3ecause the grains are lower in temperature

than the esire temperature"

.1



The grains are infuse with yet hotter water to rinse more sugars from the mash in a

process 5nown as sparging" The sparging process will also stop any further en ymatic

activity if much hotter water is use K conversely the mash may 3e heate to aroun G/

L !.F L6# to en such activity prior to placing it in the lauter2tun, an to prevent cooler

grain from lowering the sparge water temperature to a lower than esira3le figure"

The resulting wort is then 3oile , usually for / J/ minutes" Hops are a e at ifferent

times uring the 3oil, epen ing on the esire result" Hops a e at the 3eginning of the

3oil contri3ute 3itterness, hops a e in the last thirty minutes contri3ute flavor" Hops

a e in the last few minutes or even after the en of the 3oil contri3ute 3oth flavor an

hop aroma" These hop a itions are generally referre to as 3ittering, flavor, an aroma

a itions respectively"

6inings such as Irish moss, a form of seawee , an others can 3e a e in the final .* 1/

minutes of the 3oil to help prevent ha e in the resulting 3eer" 'fter primary fermentation,

the 3eer may 3e move to a secon ary fermentation vessel to allow the 3eer more time to

clarify an to re uce the possi3ility of off flavors ue to ea yeast 3o ies an other

se iment" (econ ary fermentation vessels are often where 3rewers choose to a

.E



flavoring agents li5e orange peel, oa5 chips or even more hops" 6lavoring agents have

inclu e sugar, vegeta3les, her3s, spices, chocolate, coffee, etc"

The term ?micro3reweries) originally was in relation with the si e of the 3rewery, it

gra ually came to reflect a ifferent attitu e an approach in the art of 3eer ma5ing"

The term an tren sprea to the Unite (tates in the .JG/s where it eventually was use

as a esignation of 3reweries that pro uce fewer than .*,/// U( 3eer 3arrels

!.,G//,/// ># !EF*/// U( gal# annually"

The first 3rewer)s 3eer 3rewers an wine ma5ers were themselves home23rewers, not

pro ucing them for commercial purpose, 3ut personal consumption an istri3uting it

among frien s an family" raft 3eer ma5ing 3egan when people were unhappy with the

regular mass pro uce 3eer"

Home23rewer)s have the same access to raw materials as commercial 3rewers" <nline

stores help 3y giving access to home 3rewers to ma5e any style of 3eer possi3le"

.*



Brew ,ouses in Pune include:

T9)s Brew 4or5s, 'manora Town entre, Ha apsar2;hara i Bypass, Ha apsar, Pune"

The . st Brewhouse !8oolally# 2 The orinthians BoutiAue Hotel, $IBM 'nne@,

;on hwa, Pune"

.



$,e % st Brew,ouse -Doolally.

8oolally starte in the year <cto3er 0//J" 'lso 5nown as the . st Brewhouse, it is as the

name suggests, the . st Brewhouse in Pune" (ituate in the chic orinthians BoutiAue

Hotel, it caters to people who love 3eerN People who are 3ore or rather see5 a change

from the usual 3ottle 3eer, freAuent this place" The 3eers are han crafte 3y master

3rewer Mr" <liver (chauf from %ermany" 'part from the master 3rewer the show is run

3y five other 3rewers"

The interiors are that of a tra itional Irish pu3 with ar5 colors" The chairs are oa5

3arrels" The atmosphere is calm an rela@ing 3ut also vi3rant" The outsi e or smo5ing

one area is where people mostly chose to 3e" 6rom the outsi e one, one can see the

3eautiful palace li5e architecture of the orinthians" 4ith no sha e, as the temperature

gets hotter, the 3eer mugs get fuller"

.F



I interviewe Mr" 'mar, who is the assistant 3rewer at 8oolally" The 3arley use for the

3eer is ma-orly importe from %ermany" Malts such as asca e are importe from The

Unite (tates of 'merica" 'marillo is importe from $ew Oealan " The fermentation

tan5s an storage tan5s are from In ia itself" In total" 8oolally has a storage capacity of

. ,/// liters at one time"

$,e Beer@making Process

In the mash 5ettle the process starts where the mash is fe " Malte 3arley is a e along

with water" The temperature starts at 1* egree elsius" The temperature is increase

slowly which goes up to FG egree elsius" This process usually ta5es a3out two to three

hours" 'fter this stage the wort) is reste , so that the en ymes are activate into simplesugars"

6rom here the wort is transferre into a tan5 calle the >atten turn" In this tan5 -uices are

e@tracte from the wort" These -uices are then passe on to the mash 5ettle again" The

mi@ture is 3oile for two hours at a constant temperature" 'fter this stage, hops are asse

.G



to the mi@ture" Hops a 3itterness to the 3eer" They also 3ring life to the 3eer" 't this

stage other flavorings such as apple, chocolate etc" may also 3e a e "

The mi@ture is then move to a tan5 calle the whirlpool tan5" This tan5 helps in clearing

the wort" The en pro uct at this stage woul 3e of a grist free liAui " The tan5 has a

nette 3ottom, which -ust li5e a tea strainer, strains the liAui " ' evice 5nown as a plate

heat e@changer re uces the temperature of the wort at a high rate" The temperature of the

wort is 3ought own very low" The mi@ture is then passe on to the fermentation tan5s

where the yeast is a e " The yeast use here is a local one" The fermentation process

ta5es a3out .*20. ays"

There are two *// liter capacity fermentation tan5s an two .*// liter tan5s" <nce the

fermentation perio is over the 3eer is filtere " It is then store in the storage tan5s" =ach 3eer has a ifferent shelf life" Usually the shelf life is aroun a month" The flavor of the

3eer changes if store for a longer perio of time which may not necessarily 3e palata3le"

'ccor ing to Mr" 'mar, the 3eers 3rewe here are similar to the ones 3rewe in

tra itional 3rewpu3s in %ermany" The classic feel in the pro uct, is hence assure " 'part

from 3eers 8oolally also 3rews a i er an Mea "

$,e types of Beers ser9ed at Doolally:

?ulnera3le 9orge Belgian 8u33el

Bavarian 4heat Beer

' am)s 6olly Har i er

The Bee)s ;nees !Honey Mea #

The olonial Hangover In ian Pale 'le

.J



<ut of these five 3eersK Bavarian wheat 3eer, ' ams 6olly an The Bee)s ;nees have

3een on the menu right since the 3eginning" The other two 3eers 5eep changing every

month" Till ate 8oolally has serve aroun */ ifferent 3eers"

Usually the ar5er ales are stronger in taste than the lighter colore 3eers" The

fermentation tan5s are cleane after every 3atch of 3eer is pro uce " The ne@t 3atch of

3eer woul 3e pro uce consi ering the sales of the 3eer" (o it may not 3e necessary that

a fresh 3atch of 3eer woul 3e pro uce every 0. ays" <n an average wee5 ay, 0*/

liters of 3eer is consume " <n wee5en s the consumption may 3e a 3it more"

' B7> license is reAuire in or er to start+run a micro3rewery" 'ccor ing to Mr" 'mar, it

is not a ifficult license to acAuire" ' minimum of two 3rewers are reAuire at one timefor the whole process to go a3out"

0/



's you enter the interior section of 8oolally, you see a sign near the entrance which says“$unc est Bi3en um”, which simply means “$ow is the time to rin5”"

The foo here is well paire with the Beer serve " The ay when this interview was

ta5en, the specials for the ay were

rispy 6rie 4onton2 7s" .//

Hara Bhara ;e3a32 7s" .//

Tomato heese (an wich2 7s" .//

Butter 6rie 6ish2 7s" .*/

Mutton (hami ;e3a32 7s" .*/

hic51n Hunan2 7s" .*/

0.



8oolally has a cover charge of 7s" *// on 6ri ays an (atur ays on foo an 3everage"

Beers are also serve in pitchers, towers etc"

Pitchers of classic coc5tails are also serve , such as

Mo-ito Pitcher

8aiAuiri Pitcher

aprios5 Pitcher

osmopolitian Pitcher

8oolally ha ifferent rates for ifferent timings of the ay"

6actory Hours !.0 to *# 2 7s" 1*/

Happy Hour !* to F# 2 7s" **/

7egular Hours !Fpm onwar s# 2 7s" F*/

The prices increase as the ay goes 3y" Hence huge crow s uring slow sleepy afternoons

are not an uncommon sight" %oo music an a goo am3ience a up to a great

e@perience" The upcoming 3eers for the ne@t month at 8oolally are calle K

%erman Pilsner

8un5er

00



$/0s Brew 1orks

T9)s Brew 4or5s opene in the year 0/.." T9)s is a venture 3y 7ian Hospitalities Pvt"

>t " The am3ience of this place is that of a 3right an colorful one" The 3arley is from

Belgium for certain 3eers" There)s also an In ian roaste 3arley an unroaste 3arley"

They yeast use is (aflayer yeast from Belgium"

In the mash 5ettle the process starts where the mash is fe " Malte 3arley is a e along

with water" The temperature starts at 1* egree elsius" The temperature is increase

slowly which goes up to FG egree elsius" This process usually ta5es a3out two to three

hours" 'fter this stage the wort) is reste , so that the en ymes are activate into simple

sugars"

01



6rom here the wort is transferre into a tan5 calle the >atten turn" In this tan5 -uices are

e@tracte from the wort" These -uices are then passe on to the mash 5ettle again" The

mi@ture is 3oile for two hours at a constant temperature" 'fter this stage, hops are asse

to the mi@ture" Hops a 3itterness to the 3eer" They also 3ring life to the 3eer" 't this

stage other flavorings such as apple, chocolate etc" may also 3e a e "

The mi@ture is then move to a tan5 calle the whirlpool tan5" This tan5 helps in clearing

the wort" The en pro uct at this stage woul 3e of a grist free liAui " The tan5 has a

nette 3ottom, which -ust li5e a tea strainer, strains the liAui " ' evice 5nown as a plate

heat e@changer re uces the temperature of the wort at a high rate" The temperature of the

wort is 3ought own very low" The mi@ture is then passe on to the fermentation tan5s

where the yeast is a e " The yeast use here is a local one" The fermentation processta5es a3out .*20. ays"

0E



There are four *// liter capacity fermentation tan5s" <nce the fermentation perio is over

the 3eer is filtere " It is then store in the storage tan5s" =ach 3eer has a ifferent shelf

life" Usually the shelf life is aroun a month" The flavor of the 3eer changes after a

month" The fermentation tan5s are cleane every E* ays here" The 3eer 3atches epen

upon the sale of the pro uct" ' 3atch of 3eer ta5es aroun . ays to ma5e"

0*



$,e different beers ser9ed at $/0s:

T9)s 8evil)s 8ar5 Brew

T9)s Oen 4eiss Brew

T9)s Premium Brew

T9)s Blon e Brew

T9)s Mystery Brew

• T9)s 8evil)s 8ar5 Brew2 It is a heavy 3o ie ar5 3eer with a istinct taste of

roaste malt an a hint of chocolate" Mil ly sweet with a smo5y flavor"

• T9)s Oen 4eiss Brew2 Ma e from malte wheat an malte 3arley, with a hint of

corian er an pepper" It is an original Belgian recipe"

• T9)s Premium Brew2 It is ma e from importe malt an ech (aa hops" It has a

refreshing rich an creamy taste" It is 3rown in color"

• T9)s Blon e Brew2 It is a pale yellow lager with a mil , crisp an malty flavor" Itis light on the palate an refreshing"

• T9)s Mystery Brew2 It is a ar5 3eer ma e with secret ingre ients" Two of the

pre ominant flavors of the 3eer are apple an mint"

The foo menu at T9)s is that of a glo3al one which is esigne to suit the In ian palate"

The main concept of foo is comfort foo " 6or e"g" in starters there are options such as

chilli 3asil mushrooms an 'capulco chic5en wraps" 6or main course it)s a fusion of In ian an Pan2'sian cuisine" Pastas li5e Penne, 6arfalle an 6ettucine are also serve

with a variety of sauces" <ptions for the pasta inclu e !veg 0//, chic5en 0F/, fish 1//

an prawns 10/#

T9)s has a (un ay 3uffet"

0



T9)s has a tasting menu too" It allows the customer to taste all the 3eers 3efore he eci es

which one he woul li5e to rin5" /ml shot glasses are use for the guests to sample

3eers"

Much tal5e a3out T9)s as much as the 3eers are the am3ience, cor, an the service"

Here if a guest wishes to, may pour himself a glass of 3eer on his own" There are 3eer

tap stations" =ach of the stations has a car sensor" =very time a new customer comes to

T9)s he is given a car " The car s may 3e of varying amounts" 6or e"g" if a guest 3uys a

car worth 7s" .///, he can 3uy himself 3eer worth 7s" ./// whenever he wants" This is

not limite -ust for one visit" The guest can re eem the money whenever he+she visits

T9)s"

The stations have a car sensor" <n placing the car over the sensor, the le isplay

shows the 3alance in the customer)s car , amount of 3eer consume etc" guests gather

points an often the highest point gainer of the month is given a gift"

T9)s sells a3out 0// liters of 3eer on wee5 ays" <n wee5en s the consumption is aroun

E// liters"

The rates for the 3eers are as follows2

1// ml Tower

T9)s Blon e Brew2 7s" .*/ 7s" . E*

T9)s Premium Brew2 7s" . * 7s" .G0/

T9)s Oen 4eiss2 7s" .F* 7s" .J0*

T9)s 8evil)s 8ar5 Brew2 7s" .G/ 7s" .J /

T9)s Mystery Brew2 7s" 0// 7s" 00/*

0F



The 3eer tap stations have a small roun glass washer" <n placing your glass over the

circular washer, a water -et cleans your glass imme iately" (uch are the new i eas T9)s

Brew 4or5s impresses its customers with"

0G



Researc, &et,odology

This stu y investigate the 3rew pu3 in ustry in In ia, in Pune" Its concept, the

challenges, the wor5 process of two 3rew pu3s in Pune, an the future of the in ustry"

' Auestionnaire was ma e as5ing Auestions a3out the 3rewery, the challenges, the wor5

proce ure+process etc" The Auestionnaire as5e was as follows

0J



Information was gathere from two 3rew pu3s

The . st Brewhouse !8oolally#

T9)s Brew 4or5s

The purpose of visiting these organi ations was to gather information a3out the 3rewery,

the pro uct offere , the am3ience, cor, process of manufacturing the pro uct etc"

1/



Data Analysis

The ata use for research purpose is as follows

." Primary 8ata the primary ata that was collecte on the 3asis of the pro-ect

un erta5en is as follows

• ?isit to the . st Brewhouse !8oolally# an T9)s Brew 4or5s

• Interviewing authorities an gathering information"

• Presenting the Auestionnaire

0" (econ ary 8ata the secon ary ata was collecte on the 3asis of the following

• Information from the internet"

• Information from the 3oo5s"

1.



The following ata can 3e e@presse an represente 3y summari ing the Auestions as5e

uring the interview

Is there any special licensing reAuire for opening+running a 3rew pu3Q

10



4hat country are the eAuipments importe fromQ

11



4hat are the types of 3eer pro uce in the outletQ

4hat percent of the foo menu is the 3eer paire accor ing to its tasteQ

1E



1*



ustomer fee 3ac5 on the concept of 3rew pu3s

<n a scale from / to 1/ where, /2./ is fair, ./20/ is goo , 0/21/ is e@cellent"

ustomer fee 3ac5 on the foo , am3ience, e@perience etc"

1



<n a scale from / to ./, where /2* is fair an *2./ is goo "

8i the concept of opening a 3rewpu3 soun challengingQ

1F



<n a scale of /2.// where /2*/ is no an */2.// is yes"

How freAuently is the fermentation tan5s cleane Q

1G



<n an average 8oolally cleans the fermentation tan5s every 0* ays an T9)s cleans the

tan5s every E* ays"

onsumption of alcohol on liters on an average wee5 ay

1J



8bser9ation

E/



6rom my visits to 3oth the organi ations i"e" 8oolally an T9)s, I o3serve that 3oth of

them have ifferent styles when it comes to the type of pro uct offere , the pricing, the

cor, am3ience, pro uction styles etc" 8oolally was more cost frien ly when compare

to T9)s" Though the rates at 8oolally are more uring pee5 hours, they have cheaper rates

uring the ay"

8oolally has a menu that changes every month when it comes to the 3eer" Two 3eers of

the five offere change every month" 't T9)s the menu oesn)t change" $ew 3eers are

a e on a temporary 3asis on occasions such as festivals or special events" The 3eer

ma5ing metho s for 3oth the 3rewpu3s were ifferent"

The cor at 8oolally was that of a tra itional Irish pu3" 't T9)s the am3ience an setup

was of a chic an technologically mo ern one" The seating capacity for 3oth the outlets

was more an the same"

5onclusions

E.



Though it loo5s to 3e an uphill tas5, 3ut with special 3rewing consultants, eAuipment

suppliers, architecture, legal consultants an in house man power the -o3 to get to 3e

much more efficient an fast" In coming years all this process are going to get easier an

more people will come forwar to this 3usiness option" <wning a 3eer factory with retail

sales an to catch the customer reaction first han with high en profits in which one can

recover the total investment as early as .20 years" This will surely allure many investors

in the future"

imitations

The Brew pu3 in ustry in In ia suffers from various set 3ac5s, such as lac5 of awareness,

lac5 of potential investors etc" even though the 3eer is han crafte an freshly ma e, itmay not appeal to all rin5ers" Many regular 3ottle 3eer rin5ers are so use to the taste

of itK craft 3eer may not appeal to them" (o while starting a 3rew house, the management

must reali e the fact that people woul love to try their pro uct" But to get them 3ac5 for

repeat 3usiness is a tas5" This is a gam3le the management of the organi ation has to

ta5e"

$ot many people in In ia are still aware of the concept of 3rew houses" People in smaller

cities may have never trie crafte 3eer" ities li5e Bangalore, $ew 8elhi, an Pune2

where the 3uyers for crafte 3eer are more, may see a lot of 3rew houses opening up" But

in cities where one woul n)t fin much scope in opening a Brewhouse woul perhaps not

ta5e a ris5" This restricts the growth of the in ustry in our country"

E0



The 3rew pu3 in ustry as chic5 an e@citing it seems it truly isN The mo ern In ian man

who in ulges in alcohol oes not -ust want to get run5" He+(he want to en-oy the

e@perience, taste, an am3ience" Brew pu3s o e@actly that"

Though it is an o3vious fact that the 3rew pu3 in ustry is never going to catch up with the

commercially well esta3lishe companies, they have several a vantages" How much

involvement woul a liAuor 3aron of a huge company have in ma5ing the 3eer himself,

than a micro3rewer who crafts the 3eer 3y his own han sQ People who en-oy that e@tra

3it of wor5 an the satisfaction you receive from ong so woul love ta5ing up this

3usiness"

People ma5e their own ca5es an fee people" People ma5e their own foo an fee themasses, 3ut ma5ing alcohol, the way you want an 3eing a3le to serve it to the worl to

showcase your s5ills is a privilege for a few" 4ith proper finances, goo 3rewing s5ills

an an apt location, I thin5 one who is intereste in opening a 3rew pu3 must go ahea

an o one" This in ustry is moving forwar an upwar "

E1



Anne;

Brewpubs

<uestionnaire

ame of t,e org: ###

ame of t,e Inter9iewer: #

Designation: ### ###

Age: ###

4ender: #

." How i the i ea of opening a 3rewpu3 comeQ

RRRRRRRRRRRRRRRRRRRRRRRRRRRRRR



RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR

EE



0" 4hat is the type of competition you face in the mar5etQ

%oo

6air

1" Is there any special 5in of licensing or authori ation reAuire for

opening+running a 3rew houseQ

:es

$o

E" 4hat country are the eAuipments importe fromQ

RRRRRRRR

*" 4hat are the types of 3eer pro uce in the outletQ

>ager

'le

(tout

E*



" How is the 3eer ifferent from the ones serve 3ottle Q






F" Is the foo on the menu paire accor ing to the type of 3eer serve Q

:es

$o

G" 8oes the 3eer pair well with the foo Q

:es

$o

J" How is the customer fee 3ac5 on the concept of 3reweriesQ

=@cellent

%oo

6air

E



./" ustomer fee 3ac5 on the foo am3ience, e@perience etc"

%oo

6air

.." 8i the concept of opening a 3rewpu3 soun challengingQ

:es

$o

.0" How freAuently cleane are the fermentation tan5s cleane Q


.1" 8o you have plans to e@pan in regar s to menu e@pansionQ





RRRRRRRRRRRRRRRRRRRRRRRRRRRRRR"

EF



.E" 8o you have plans to intro uce any more 3eers soonQ


RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR



.*" 8oes your outlet promote offers on festivals or special eventsQ

:es

$o

EG



Bibliograp,y

'n rew ( rouch2 %reat 'merican raft Beer ' gui e to the nation)s finest 3eers an

3reweries"

=ri5 >ars Myers2 $orth arolina raft Beers an Breweries

?ictor 9 Trem3lay2 The U"(" Brewing In ustry2 8ata an =conomic 'nalysis

Documents

New Brew Houses