03/05/2026
Last evening I attended the Effingut HQ Launch in Belapur, and it turned out to be a genuinely educational experience. Hereโs everything I learnt about Craft Beer ๐
๐พ 1. Itโs fresh, real food science
Craft beer is made from fresh, high-quality, local ingredients โ with zero preservatives, zero artificial colours, and zero additives. Think of it less like commercial alcohol and more like artisanal fermentation.
๐ฟ 2. Hops = Natureโs Preservative
The natural preservative in craft beer comes from Hops, a key brewing ingredient that gives beer its aroma and flavour AND is naturally antibacterial. No chemicals needed.
๐ 3. Seasonal & Hyperlocal by Design
These beers are brewed in small batches and the ingredient profile changes with the season and local availability making every batch unique in flavour and aroma.
๐ธ 4. Why It Costs More
Smaller batches + shorter shelf life + premium local ingredients = a higher price point. But also far greater variety and quality than commercial beer.
๐ฅญ 5. What I Tried
My standout was the Mango Cider โ with actual visible Alphonso mango shreds, present in both taste and look. I also sampled the Midnight Weizen and Japanese Rice Lager, both beautifully crafted while at the event.
๐ซ 6. The Ayurveda Connection That Surprised Me Most
I had the pleasure of meeting Founder Mr. Manu Gulati , whose passion for brewing began during his visits to the UK. What truly amazed me โ he was part of the Wetherspoon Festival where he brewed a Golden Ale using Coriander seeds, Lemongrass & Green Cardamom. Ayurvedic botanicals, in a pint. ๐บ
Craft brewing, at its best, is about intention, locality, and seasonality โ values that arenโt too far from Ayurveda itself.
As an Ayurvedic Doctor, I donโt promote drinking but I do believe in awareness and understanding what goes into what we consume.
๐ This is an awareness post only. I do not promote or endorse alcohol consumption.
