Detail | Crazy Brewing India

How To Set up Your Own Brewpub / Brewery

States in India that currently allow microbrewery set ups are Karnataka,
Haryana,Maharashtra,Punjab,West Bengal,Telengana,Andhra
Pradesh,Goa,Himachal Pradesh And Odisha. Delhi to open up shortly.

Excise laws vary from state to state .

The Basics :-

Step 1 – Business Plan

Chalk out a Business Plan after conducting market research and securing your funding .
You will need to set aside 5-7 Crores. Ideally 8-10 Crores is ideal for metros like Mumbai ,Delhi, Banglore .

Step 2 - Find a Suitable location

For a brewpub , you must have a minimum of 10,000 sq feet.There are several other regulation that follow once you meet these basic criteria.
Your location choice will affect your sales metrics (see below) Structural load can be anywhere between 80-120 kilowatts.

Step 3 – Estimate Volumes

How many covers (pax) will your outlet have per day ? How many rotations ? Hence, what is the average number of covers per day (considering rotation) ?
A consumer will drink on average of 1.25 liters.Otherwise assume 0.85 L/person.
How many different varieties of Beer are needed? Most Brewpubs have 4 or 6.
How many house beers do you plan to have ? How many seasonal beers ?
50-60% of your sales will be Wheat Beers- German style Hefeweizens or Belgian wits .
Plan your capacity accordingly.Lagers,Pilsners,Blonde/Golden Ales tend to also sell well. Hoppier Beers such as IPAs and Darker ales such as porters and stouts do not typically sell as much.
Fermentation or the time from Grain to Glass should be a minimum of 15-21(Ales) days or 30-40(lagers) days to ensure there is no “green” Beer on tap. Primary Fermentation is just the first step of metabolizing sugars.
This also produces undersirable flavours. Secondary fermentation or maturation involves the reductin / removal of these undesirable flavours by action of the yeast or other organic pathways. Rushing this process produces green beers . Green Beer is Beer that has not been conditioned properly and may have several off flavours and lack proper finish.
Volumes will vary depending on location. Top performing brewpubs in Mumbai,Pune,Gurgaon,Banglore at the moment sell is 15,000 to 20,000 liters of craft beer/month.
Revenue can be anywhere from 1.25-2.5 + Crores/month.
Once youhave figured out your strategy.you can proceed to look at Brewhouse equipment.

Step 4- Brewhouse Equipment

Equipment Tips :-

Stainless steel components should be ss 304 ( food Grade ) All other components should be food grade. Have a Pro Brewer inspect the welds and other surfsces to check the finish impoper welds and so forth can lead to contamination.
European/American equipment is expensive but reliable.
Indian made equipment is less expensive and equally reliable. Support local .

Microbreweries have adopted a marketing stratergy that differs from those of the
large,mass-market breweries ,offering products that compete on the basis of quality and
diversity instead of low price and advertising.

There can be many hidden costs that manufactures and equipment agents may not be a
ware of including :

Utility infrastructure creation
Basic electrical,plumbing and gas works.
Dry goods storage,
Flooring and drainage
Waste mmt
Water storage and outlet points
Water filtration system for brewing water.

Mill & Malt Room :-

To convert malt to (grist)
Space to store malt in hygenic conditions .

Power :-

Steam or Electrical .
Steam- Multi Step Mash which is a traditional method of mashing at various temperatures toensure maximum enzyme development . Enzymes help break down starch in malt to fermentable sugars that you need to produce alcohol. However with today’s modern malt’s this is not really required but some brewpubs still use this method for beer such as their hefeweizens or ones with a high percentage of unmalted ingredients.
Elecrical- Single Step Mashing – Mash at one temperature. Modern base malts have a high diastatic power( enzyme) content. Electrical systems are cheaper.

Tanks :-

Mash Tun/Lauter Tun/Brew kettle
Fermentation tanks
Maturation
Bright Beer tanks (BBT’s)
CIP ( Clean In Place) Tanks
Cold water tanks
Hot water tanks

Plate Heat Exchanger (PHE) :-

For wort chilling before transfer to fermentation tanks.

Chillers :-

Glycol Chillers which maintain temperature of the fermentation,maturation and BBT’s.

Boilers :-

Only needed if Steam Driven.

PLC (Programmable Logic Controller) :-

Process Controller for the Brewery.

Pipes, Valves,Motors,Pumps,Gauges,Meters and Wires :-

Ensure items in contact with Beer are food grade.

Beer Dispensing Equipment :-

Flash chillers, Dispensing towers and taps , Beer lines.

Trained Staff (Berwery Only) :-

Brewer
Assistant Brewer
Lab Tech
Cleaning Staff

Step 5 – Microbrewery License

Apply for a CL-9 (Bar & Restaurant License ) First. However, the government hasn’t issued a CL 9s in years. You will have to buy one or lease one from an existing owner.
After Brewhouse is completed, apply for a Microbrewery License.
Excise Duty- Vary from sate to state.

Step 6 – Other Licenses

All other licenses to be in place before applying for microbrewery license- these are all the standard licenses required for operating a restaurant. There at least 16-17 other licenses that need to be in place ranging from pollution certificates to QC certifications.

How To Set up Your Own Brewpub / Brewery

States in India that currently allow microbrewery set ups are Karnataka, Haryana,Maharashtra,Punjab,West Bengal,Telengana,Andhra Pradesh,Goa,Himachal Pradesh And Odisha. Delhi to open up shortly.

Excise laws vary from state to state .

The Basics :-

Step 2 - Find a Suitable location

​

For a brewpub , you must have a minimum of 10,000 sq feet.There are several other regulation that follow once you meet these basic criteria.

Your location choice will affect your sales metrics (see below) Structural load can be anywhere between 80-120 kilowatts.

Step 3 – Estimate Volumes

​

How many covers (pax) will your outlet have per day ? How many rotations ? Hence, what is the average number of covers per day (considering rotation) ?

A consumer will drink on average of 1.25 liters.Otherwise assume 0.85 L/person.

How many different varieties of Beer are needed? Most Brewpubs have 4 or 6.

How many house beers do you plan to have ? How many seasonal beers ?

50-60% of your sales will be Wheat Beers- German style Hefeweizens or Belgian wits .

Plan your capacity accordingly.Lagers,Pilsners,Blonde/Golden Ales tend to also sell well. Hoppier Beers such as IPAs and Darker ales such as porters and stouts do not typically sell as much.

Fermentation or the time from Grain to Glass should be a minimum of 15-21(Ales) days or 30-40(lagers) days to ensure there is no “green” Beer on tap. Primary Fermentation is just the first step of metabolizing sugars.

Volumes will vary depending on location. Top performing brewpubs in Mumbai,Pune,Gurgaon,Banglore at the moment sell is 15,000 to 20,000 liters of craft beer/month.

Revenue can be anywhere from 1.25-2.5 + Crores/month.

Once youhave figured out your strategy.you can proceed to look at Brewhouse equipment.

Step 4- Brewhouse Equipment

Equipment Tips :-

Stainless steel components should be ss 304 ( food Grade ) All other components should be food grade. Have a Pro Brewer inspect the welds and other surfsces to check the finish impoper welds and so forth can lead to contamination.

European/American equipment is expensive but reliable.

Indian made equipment is less expensive and equally reliable. Support local .

Microbreweries have adopted a marketing stratergy that differs from those of the large,mass-market breweries ,offering products that compete on the basis of quality and diversity instead of low price and advertising.

There can be many hidden costs that manufactures and equipment agents may not be a ware of including :

Utility infrastructure creation

Basic electrical,plumbing and gas works.

Dry goods storage,

Flooring and drainage

Waste mmt

Water storage and outlet points

Water filtration system for brewing water.

Mill & Malt Room :-

To convert malt to (grist)

Space to store malt in hygenic conditions .

Power :-

Tanks :-

Mash Tun/Lauter Tun/Brew kettle

Fermentation tanks

Maturation

Bright Beer tanks (BBT’s)

CIP ( Clean In Place) Tanks

Cold water tanks

Hot water tanks

Plate Heat Exchanger (PHE) :-

For wort chilling before transfer to fermentation tanks.

Chillers :-

Glycol Chillers which maintain temperature of the fermentation,maturation and BBT’s.

Boilers :-

Only needed if Steam Driven.

PLC (Programmable Logic Controller) :-

Process Controller for the Brewery.

Pipes, Valves,Motors,Pumps,Gauges,Meters and Wires :-

Ensure items in contact with Beer are food grade.

Beer Dispensing Equipment :-

Flash chillers, Dispensing towers and taps , Beer lines.

Trained Staff (Berwery Only) :-

Brewer

Assistant Brewer

Lab Tech

Cleaning Staff

Step 5 – Microbrewery License

Apply for a CL-9 (Bar &amp; Restaurant License ) First. However, the government hasn’t issued a CL 9s in years. You will have to buy one or lease one from an existing owner.

After Brewhouse is completed, apply for a Microbrewery License.

Excise Duty- Vary from sate to state.

Step 6 – Other Licenses

All other licenses to be in place before applying for microbrewery license- these are all the standard licenses required for operating a restaurant. There at least 16-17 other licenses that need to be in place ranging from pollution certificates to QC certifications.

States in India that currently allow microbrewery set ups are Karnataka,
Haryana,Maharashtra,Punjab,West Bengal,Telengana,Andhra
Pradesh,Goa,Himachal Pradesh And Odisha. Delhi to open up shortly.

Microbreweries have adopted a marketing stratergy that differs from those of the
large,mass-market breweries ,offering products that compete on the basis of quality and
diversity instead of low price and advertising.

There can be many hidden costs that manufactures and equipment agents may not be a
ware of including :

Apply for a CL-9 (Bar & Restaurant License ) First. However, the government hasn’t issued a CL 9s in years. You will have to buy one or lease one from an existing owner.