Have you ever taken a sip of a wheat beer and thought, why does this taste like banana? There’s a good chance there isn't a banana anywhere in the brewery. This is particularly common with German style wheat beers such as Hefeweizen. You can get aromas of ripe banana, banana bread, bubblegum and even a little clove. And all of this can come from the yeast. When we brew a wheat beer, the ingredients themselves are fairly simple: malted wheat, barley, hops, water and yeast. The

As I'm writing this, I've got a pint of our Mexican Lager sitting next to me. Mexican Lager One of my favourite parts of brewing a new beer is finally getting to sit down with a pint and think back through all the little decisions that got it into the glass. Every beer has a story, and this one started long before we milled the first bag of malt . It started with a simple idea. Not another beer launch. Not another themed menu. A proper Mexican festival. For almost two weeks,

Some collaborations start with a detailed plan. Others start with a conversation that gets repeated over the years. "We should brew something together sometime." That was pretty much the story of Pulped Fiction. I've known Lynette(Brewmaster) from Flying Fox for quite a while now. Like most brewers in India's craft beer industry, our paths have crossed regularly over the years at festivals, brewery visits, industry events, and over countless beers shared between shifts. Every

Teaching the First Steps: The Basic Brewing Program at Bangalore Culinary Academy There’s something deeply satisfying about watching someone taste their first well-made beer and suddenly realize that beer is not just “beer.” It’s grain, chemistry, microbiology, process, patience and a little bit of brewing magic. That moment of realization is exactly why I enjoy teaching brewing. Over the past few weeks, I had the pleasure of conducting the Basic Brewing Program at Bangalore

During fermentation, yeast does far more than make alcohol. This is the stage where beer truly takes shape, where it moves from sweet wort to something expressive, layered, and alive. If the brewhouse is about preparation and control, fermentation is where biology takes over and begins to interpret those decisions. As yeast consumes sugars, it produces alcohol and carbon dioxide, but those are only part of the story. Along the way, yeast also creates a wide range of flavour-a

Let's talk bitter truths, shall we? In any other context, "bitter" sounds like something you'd avoid, but in beer? It's liquid gold. And that, my friends, is the magic of IBUs – International Bitterness Units – the little number that explains the tasty bite in your beer. As a brewer obsessed with the science of flavor, I can tell you these little numbers are like the secret code that unlocks your beer's personality. They're not just some brewing technicality; they're the diff

So, you’ve graduated from just grabbing whatever’s cold in the fridge—nice! Now it’s time to unlock one of beer’s biggest secrets: the...