Bengaluru: As global beer trends turn hyperlocal, the city’s craft breweries are heading back to their roots. Traditional Indian ingredients such as ragi, jowar, mahua, and red rice are beginning to froth their way into beer mugs across the city, as brewers experiment with flavours rooted in local culture and agriculture.
Brewers Experiment with Indigenous Ingredients
Speaking at the Indian Chamber of Commerce Conclave Monday, brewery representatives told TOI they are increasingly sourcing indigenous grains, locally grown coffee and even flowers such as coral jasmine to create distinctly Indian brews. Some breweries are also reviving age-old brewing traditions through “grut” beers — a style made without imported hops and infused instead with herbs and botanicals.
Ragi and Coffee Beers on the Horizon
Megha Dalimbe, master brewer at Byg Brewski, said: “We are working to introduce ragi beer in the coming months. Next month we are collaborating with coffee growers to launch a coffee beer. Ragi beer is not made entirely from ragi because barley is still required for the enzymes needed during fermentation; so it becomes a blend of ragi and barley. The idea is to create flavours that are familiar to local consumers while still maintaining authentic brewing styles. Many breweries are also trying to stand out by constantly introducing experimental and regional flavours rather than relying only on mainstream wheat beers.”
Mahua and Millet-Based Beers Gain Popularity
Lalit Kumar Vijay, brewmaster at Bier Garten, said: “We have used ragi, jowar, bajra, rice, lemongrass, neem bark, and parijatha flower to create distinctive beers that connect with local tastes and agricultural traditions. We introduced mahua beer on April 12 and 500 litres sold out quickly, highlighting the growing curiosity among younger consumers for innovative beers.” He added: “We are also experimenting with millet-based beers such as ragi and jowar beers, including a ‘Johar Koji’ beer made with nearly 70% jowar and koji fermentation techniques. Bajra beers and rice-based lagers are also gaining traction, with some breweries introducing zero-sugar lagers containing up to 35% rice.”
Consumer Shift Beyond Wheat Beers
Brewers added that consumers, especially Gen Z and Millennials, are moving beyond regular wheat beers and showing interest in experimental Indian ale. Aadithya Eashwaran, executive director and head brewer, American Brew Works, said: “Wheat beers like Belgian whites and German Hefeweizens have dominated India’s craft beer scene for nearly a decade and still lead sales. However, consumers are steadily shifting towards Indian Pale Ale (IPA) styles, west coast IPAs, darker ales, and specialty lagers that were once niche to brewers and enthusiasts. An Italian Pilsner we introduced, combining lager and IPA traits, surprised us with strong demand. On average, we see about 8,000 litres in monthly sales.”
Sustainability and Farmer Support
Addressing the conference, excise minister RB Timmapur said, “Over the last year, Karnataka has undertaken a series of progressive excise and regulatory reforms aimed at improving ease of doing business for breweries, distilleries, and alcoholic beverage manufacturers. We are moving towards a more transparent, technology-enabled, and industry-friendly ecosystem through simplified label approvals, streamlined pricing systems, digital compliance, and licensing reforms.” He added, “Our objective is not merely revenue generation, but building a balanced ecosystem that benefits consumers, industry, farmers, manufacturers, and local communities through sustainable and inclusive growth. We also see strong potential in alcohol tourism, brewery experiences and sustainable, tech-led manufacturing as future growth drivers for Karnataka.”
Shivkumar Eashwaran, chairman, Indian Chamber of Commerce, said: “As the alcohol-beverage sector grows, we should not leave our farmers behind. Raw materials required for breweries — including barley, grains, fruits, and other agricultural produce — should increasingly be sourced from our own farmers, thereby strengthening local supply chains and rural livelihoods.”
