Six beers are always on. Say how bitter you want it, how strong, and what you already like the taste of — the list below narrows as you go. Nothing here is a guess: these are the notes off the tasting sheet Aravind fills in at the end of every batch.
6 of 6 beers
Pale Ale · batch 118
Grapefruit pith and pine over a biscuit malt base. Dry enough that the second pint is inevitable.
Pouring now, line 03
Pilsner · batch 204
Cracker malt, a squeeze of Saaz, five weeks cold in the tank. The one we drink after a shift.
Pouring now, line 01
Hefeweizen · batch 091
Banana and clove straight off the yeast, then Kodai orange peel in the whirlpool. Cloudy on purpose.
Pouring now, line 05
Hazy IPA · batch 057
Mango, passionfruit and a soft oat body. Bitterness stays low and the hops arrive as fruit.
Pouring now, line 07
Sour Ale · batch 033
Nannari root and lime, kettle soured over two days. Tastes like the sarbath cart outside school.
Back on tap 18 Sep
Coffee Stout · batch 146
Kumbakonam degree coffee cold-steeped into the bright tank. Dark chocolate, a lick of jaggery, no sweetness.
Pouring now, line 12
Seven more lines rotate every Thursday and never get a printed label — they are chalked on the board above the taps instead. Ask for a 50 ml taste of any of them before you commit to a pint.