Brew District
Indiranagar, Bengaluru · brewing since 2019
Kaveri Pale Ale
5.2% ABV · 38 IBU · Batch 118
Grapefruit pith and pine over a biscuit malt base. Dry enough that the second pint is inevitable.
Pouring on line 3 at ₹320 a pint. Eat it with chilli chicken, Kerala beef fry.
Twelve lines, changed on Thursday
Board updated 4.10 pm, Saturday 5 September
Keg levels come off the flow meters on the wall, so they are honest to about half a pint. Lines 2, 4, 6, 8, 9, 10 and 11 rotate; the six with labels are always here.
We brew on Mondays, when the room is quiet
Aravind Sundaram learned to brew on a 200-litre kit above his father’s workshop in Coimbatore, and still writes every recipe in the same ruled notebook. Malt comes from Rajasthan and Karnataka, hops from Yakima and Hallertau, and the coffee for the stout is roasted eleven kilometres away.
Nothing leaves the cold room before it is ready. If a beer is not right, the line stays empty and we tell you why on the board.
What is on in the taproom
All eight in the diaryOne firkin, conditioned nine days, pulled warm and flat the way it is meant to be. When it is gone it is gone.
Sowmya Rajan brings two crates of Tamil film 45s and plays them end to end. No requests, no laptop.
Ninety minutes with Aravind through the mill, the brewhouse and the cold room, then six 100 ml pours.
Come and drink it at the tank
The taproom is the front half of the brewery, so the beer travels about eleven metres. No reservations for the bar; tables of six or more, call and we will hold one.
Two minutes from the 100 Feet Road junction, above the tyre shop, blue shutter. Parking on 7th Main after 7 pm; the metro is a nine-minute walk.
- 1 litre fill₹520
- 2 litre fill₹950
- Glass growler, empty₹450
- Tasting flight, six 100 ml₹480
Fills are pulled under counter pressure and keep four days sealed, two once opened. We will not fill a bottle we cannot see through.
- Tuesday to Thursday12 noon – 11 pm
- Friday and Saturday12 noon – 1 am
- Sunday12 noon – 11 pm
- MondayClosed. We brew.