In India, craft beer is hard to make. "Beer is not the problem, the logistics are. You have to streamline the brewing and retail process before you launch," says Mishra. While they have started their kegging from Mumbai, the bottling will be done in Delhi. "We did not want to make the mistakes that some independent craft breweries make: rush into it. A sound business model was necessary," he adds.

Amit Mishra

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For now, they have launched six varieties, including the Hefeweizen with pillowy white foam; Witbier, a Belgian wit with flavours malty-sweet grain and citrusy orange peels, and Session Pale Ale, their flagship beer, with aromas of pine, tropical fruits, biscuity malt, and toasted grains. "We are particularly proud of the Hefeweizen, which is all about yeast and wheat coming together to create a fluffy beer with flavours of banana, clove, and bubble-gum," says Shekhar. That they have created 150 recipes over their career means they know what sells. Interestingly, the plan now is to customise the business model with each city they travel to. For Mumbai, they will offer styles that Delhiites may not get to sample. "Here, I can be experimental and even make a face-twistingly refreshing beer. People will be ready to try. I can't say the same about consumers in the capital."

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