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.

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