Microbrewery and brewpub by Ambicon

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AMBION undertake end to end project consultancy starting from project report and place selection, we provide you with the best possible equipment, take care of those pesky business problems like …

AMBION undertake end to end project consultancy starting from project report and place selection, we provide you with the best possible equipment, take care of those pesky business problems like regulatory issues and organize you a brewer or brew master along with providing necessary training and delivery of raw materials such as malt and hops.

Ambicon provides “on-the-ground” consulting for setting up Micro brewery or brewpub. They have expertise in evaluating, optimizing and developing solutions. Ambicon consultants have an average of more than 30+ years experience in executive positions, at end-user and vendor corporations. We specify the necessary infrastructure, provide you the layout plans and assist you with your preparations with your professionals.

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  • 1. AMBICON CONSULTANTS PVT. LTD.
  • 2. • Ambicon Consultants Pvt. Ltd. is in the business of building brewpubs & pubs, we do this by forming strategic partnership with individuals/companies who have a proven track record in setting-up and managing top-notch food service businesses. And together we co-create an experience that has the potential to drive footfalls like no other food service concept can.
  • 3. Brew-pub &Microbrewery A brewpub combines the efforts of a microbrewery or craft brewery with the concept of a traditional English pub or "public house." Brewmasters work within the confines of a pub-style restaurant in order to provide customers with unique beers on tap. Restaurant owners provide traditional beer or regional favorites to accompany the beer samplings. It can be challenging to distinguish a true brewpub from a local microbrewery, but many times the name of the establishment will provide clues. A typical brewpub might call itself "John Barleycorn's" or "Hopper's Pub," or else it will advertise itself directly as "Maggie's Olde Towne Brew Pub." Local microbreweries may also offer pub grub or a limited food menu, or they may simply lease space to a separate restaurant operation. Microbreweries are small producers of beer that serve local or regional markets, Brewpubs are a natural progression of microbreweries. Selling only their own brewed beer, the first to open in USA was in an Opera house in Yakima, Washington in 1982. The most famous brewpub and microbrewery is Redhook Ale and was opened in an old trolley barn by a former Starbucks executive and a winemaker.
  • 4. • Since 2005 the initiative towards setting up India’s first microbrewery/Brewpub was seen in different states, thought the first state to come out with any policy was Kerla but eventually the first microbrewery came up in Pune, in 2007 named ‘Martin Judds Microbrewery’, and the first Brewpub named ‘Howzzat’ in Gurgaon. At present there are almost 13 brewpubs operational in India, and new projects are always on discussion in new cities like Bangalore, Kolkata, Pune, Mumbai and Goa etc. However Haryana & Maharashtra being the first two states to develop a functional excise and licensing rules for Microbreweries/Brewpubs, other states are also catching up fast, however the excise since governed individually by different states the policy could however change from city to city. Microbreweries & Brewpubs in IndiaMicrobreweries & Brewpubs in India
  • 5. WHAT WE DO • AMBION undertake end to end project consultancy starting from project report and place selection, we provide you with the best possible equipment, take care of those pesky business problems like regulatory issues and organize you a brewer or brew master along with providing necessary training and delivery of raw materials such as malt and hops. • Ambicon provides “on-the-ground” consulting for setting up Micro brewery or brewpub. They have expertise in evaluating, optimizing and developing solutions. Ambicon consultants have an average of more than 30+ years experience in executive positions, at end-user and vendor corporations. We specify the necessary infrastructure, provide you the layout plans and assist you with your preparations with your professionals. • Ambicon plans your equipment layout, you benefit from our experience. Under our supervision our suppliers manufacture your plant, our presence make sure that you get the best possible equipment. We ship you the plant. We also do the installation works with our technicians. • Ambicon trains you the experts of your choice to operate the brewing plants under the highest quality standards. On request we also organize you a brewer or brew master for a limited period of time • Ambicon organizes you the delivery of the necessary raw materials such as malt and hops. The malt is usually packed in 50kg-bags, the hops is vacuum packed.
  • 6. Elements that determine the cost of theElements that determine the cost of the brewerybrewery • Per batch capacity • Type of beers to be produced. • And Automation
  • 7. Ambicon & Zip
  • 8. Basic Brewing Process . The brewing process according to the German Purity Law ( Deutsches Reinheitsgebot ) from year 1516: ( Deviations from the German purity law are of course possible and will be applied according to local requirements ) 1. Water + Malt + Hops + Heating energy = Wort In the Brew-House vessels pure brewing water and light / dark malt are mixed together to give the mash. In several temperature steps this mash is heated-up and finally lautered (filtered). The result is sugar-containing “wort”, a sweet juice which is cooked together with hops to give the necessary bitternes and aroma. This first part takes approx. 7-8 hours. 2. Wort + Yeast + Cooling energy = Beer In the fermenting tanks brewer´s yeast (top-or bottom-fermenting depending on kind of beer ) is added to the cooled wort. Sugar is converted into both alcohol and CO2 ( carbonic acid ). After the ripening process at low temperatures and high pressure the typical taste of beer is developed. Within approx. 2-3 weeks from the begin of brewing the beer is ready to be served.
  • 9. Flow Chart
  • 10. Kinds of beer • However it is not possible to create 100% copies of existing beers ( because of certain deviations like water, raw materials, filtering, pasteurization etc. ). • A pub brewery invites to create and produce its own unique taste, adapted to the customer's wishes. • Later you may develop you own beers. • Storability of unfiltered beers at 6°C - several months. For filtered beer somewhat less. • Low alcohol beers are not really recommendable for a micro brewery - the usual alcohol content of 4-5% is an additional safety for good storability. Stronger beers can be easily produced. Alcohol-free beer cannot be produced in a small scale in a feasible way - as per today's technical possibilities.
  • 11. With the help of our recipes you may brew almost any kind of beer you wish.
  • 12. Excise, License, tax, duty & other legalExcise, License, tax, duty & other legal requirementsrequirements • Up till now only we have 7 Indian states with complete excise policy, but Maharashtra, Haryana were the first ones in this field followed by WB, Punjab, Karnataka, Goa and Uttrakhand. – Excise policies deal with any kind of narcotics or intoxicants in alcohol/liquor industry, for which they levy taxes on the production based on fixed set of standards and guidelines. Generally this is done on per bulk liter for packaged beer in cartons and for microbreweries where there is no packaging involved, this taxes are put over the weekly or monthly production and also depends on the ABV, which is fixed for a tax rate and goes up with increase in ABV, but generally ABV in beers in microbreweries is not allowed over 8%. – A microbrewery/brewpub license is issued by the state excise government, allowing the company to start operations in its microbrewery for commercial use. The price for this license was similar to the normal commercial large scale breweries which was over Rs. 10 lacs/ year, however due to recent developments it has gone to as much as Rs. 25,000/ year. But this figures may vary from state to state, because the excise regulations are state regulated and not centralized. – A separate bar license need to be applied for the pub in premises, and needs to be applied separately so that it follows state regulations.
  • 13. Beer has Low K Calories
  • 14. EXCISE DUTY CONSIDERATIONSEXCISE DUTY CONSIDERATIONS • Microbrewery License is issued by State Excise • Rs 25,000 to 5.5 lac per year. • A separate bar license will be required. • Tax liabilities will depend on quantity of beer sold or Installed capacity.( varies from state to state.)
  • 15. Other Regulatory CompliancesOther Regulatory Compliances • Commercial Electricity line • Commercial water line/Underground water supply • Land registrations/Lease sanction • Company Registration • NOC from pollution control board • Water quality testing certification • QC certification of finished beers from govt approved labs done randomly.
  • 16. ARCHITECTURE, FLOOR PLANNINGARCHITECTURE, FLOOR PLANNING AND INTERIORSAND INTERIORS • Equipment positioning • Electrical panels and control systems • Water proof flooring and skirting • Exhaust Systems • Drainage systems with drain cleaning provisions • Number of tanks and sizes. FACTORS SHOULD INCLUDE:
  • 17. OVERALL BREWPUB OPERATIONSOVERALL BREWPUB OPERATIONS • This includes, but not limited to, aspects of sourcing and procuring raw materials and inventory management • Establishing and managing the various aspects of brewing operations • Storage of brewed products • Dispensing beers • Standardizing and maintaining brew types • Quality Management Systems • Safety and Hazard Management Systems • Training and Supervision
  • 18. Key Members • JózsefTuróczi : Brew-master and Over 20 years of experience in the brewing industry – including Interbrew factory in Hungary, where duties included technological and operational involvement in the entire brewing process. He has won Gold Medal- Traditional Bock and Silver Medal- Weissbier in 2007 Moscow International Beer Festival. In 2008 in Sochi International Beer Festival he has won Silver Medal- Pilsner and Gold Medal- Traditional Bock. • Daniel Wambua - An award winning graduate from Heriot-Watt University ICBT, Scotland, UK. Daniel comes with wide experience of over 13 years with various lager, Micro and Pub brewery in UK and India. He is consider to be master in beer brewing and had worked with Nerb,ZIP, DME and PSS brewing systems. • Sandor Kaltenecker - Senior Brewmaster, 40 + years of experience in beer brewing rewed beer at the following breweries/ companies: Borsodi Brewery (now owned by InBev), Bocs, Hungary, Spaten Fransiskane Brewery Munchen, Germany. He has been responciblefor Installed and launched into operation 63 small scale breweries throughout the world. • Sandeep Bhatnagar - A professional Technocrat, and now a Brewer, Sandeep comes with 18 years of experience of IT Management and has worked with Companies like Telecom Italia and Bharti. He is the force behind success of Ambicon since last 6 years. He has handled multiple technology projects for Hospitality Industry and is considered a master in Hospitality requirements of Hardware and Software and brain behind starting Ambicon In India. Vinay Jain - has vast experience of over 15 years experience in government liaison and institutional out sourcing. He takes care of the client services for execution of project related formalities, space management, interior designers, and market plans.
  • 19. In the Media
  • 20. SPRITZ MARCH 2013
  • 21. Events
  • 22. Banglore- India. PROJECTS
  • 23. OOZE,PANCHKULA, HARYANA IRISH VILLAGE,PUNE, MAHARASTRA SPECIALITY DIANING AND HOSPITALITY PVT. LTD., MUMBAI PROJECTS
  • 24. Upcoming Brewpubs. Pune, Nagpur, Banglore, Jalandhar Mumbai and Goa.
  • 25. For More Information Contact : Sandeep Bhatnagar Ambicon Consultants Pvt. Ltd. NCR, India +91-9810479433. Email:sandeep@ambicons.com Visit us at: www.ambicons.com www.microbrewery.in