This techie-turned-brewmaster is elevating Bengaluru’s beer experience

Bengaluru’s string of monikers has only grown over time. It began with the city garnering the title of the ‘Silicon Valley of India’ after global tech giants such as Amazon, Google, Microsoft, Adobe, and the like set up their offices in the city. 

The consistent growth of the IT sector has attracted a largely cosmopolitan workforce. Working in high-pressure environments, such individuals are always on the lookout for affordable leisure and entertainment options to decompress after work. 

Beer appears to be their favourite companion—as can be gauged from the number of breweries crisscrossing the length and breadth of Bengaluru. 

Interestingly, most of these outlets are located in the vicinity of some prominent IT hubs in the city such as Marathahalli-Sarjapur Outer Ring Road, Whitefield, Electronic City, and more. 

While the culture of brewpubs is a new phenomenon (besides old favourites such as Toit and Geist), the focus on offering craft beers and cocktails began way back in 2016 for Prasanna Kumar, the Co-founder of BLR Brewing Co. It was a time when he had transitioned from the IT sector to the food and beverage space by becoming the CEO of a brewery that was struggling to stay afloat. 

It is through his learnings that he gained the confidence to launch BLR Brewing Co. in 2020. Since its inception, the brand has witnessed steady growth—with its recent outlet in Whitefield being the largest brewpub in Bengaluru, with an area of 65,000 square feet. The other three outlets are in Electronic City, Kanakapura Road, and HSR Layout. 

From binary codes to beer

Kumar started his career as a Network Engineer with a US-based tech firm in 2006. After working for almost seven years with the company, Kumar took a plunge into entrepreneurship in 2014, and eventually went on to create some apps for the real estate market. 

In 2016, the opportunity to help a friend who was struggling with getting business for his brewpub came up. “It was more of a business challenge for me, so I took it up. But the initial days were quite hard since it was a completely new space for me,” he reveals. 

It took some time for him to get support from his team. Kumar had to step into their shoes—from wearing their uniform to working like them, talking to the customers, and more. He recalls that in 2016, most restaurants were dominated by school or college pass-outs, not hotel management graduates who understood the tricks of the trade. 

Today, the situation seems to have drastically changed. 

The market was also not as aware of what beer drinkers, like him, enjoyed. “For one, most breweries were offering only a few options. At that time, we went ahead and added 8-9 options on the menu. We also understood the palate of people better—they wanted beers on the sweeter side so we began experimenting with fruit infusions. This led to better acceptance among guests,” he recalls.

There was more that could be done and Kumar took advantage of the missing pieces in the puzzle. Organising events and music gigs at breweries also helped him gain popularity among the younger generation. 

“We also introduced craft cocktails in 2017 that included homemade syrups with fruits and flowers that were grown in-house. This is how we could differentiate ourselves,” he adds. 

Crafting immersive spaces 

Armed with insights, Kumar set out to open BLR Brewing Co., a brewery that has in a short period become synonymous with elevated offerings in food and beverage. 

The theme in its brewpubs, across locations, is inspired by five elements of nature–air, water, fire, earth, and space. 

“I wanted to get a concrete space that can transform into a terrace garden; each of the outlets also has a water body. We started our journey with Electronic City in 2020 (just a few months before the pandemic). Besides, our intrinsic connection with nature reflects in our cocktail infusions that highlight indigenous ingredients from various regions,” he mentions. 

The fourth outlet in Whitefield has been making much noise since its opening in February 2024. The expansive brewpub has a 45-foot waterfall—claimed to be the largest in India–within its premises. 

There’s also a stone bridge, reminiscent of European architecture that connects different parts of the establishment. A koi pond adds a touch of serenity to the space—it’s not just another decor piece; diners can drink their beer and enjoy a meal here! 

Of course, food and beverages have to match up to the ambiance for guests to return. Unlike many places that believe in going overboard with too many flavours in their beer, Kumar believes it is important to serve something that can be easily consumed. 

“We are particular about the quantity of alcohol in our beers, ensuring we don’t go beyond permissible limits laid down by the government. Most of our customers come back to us because our beer is consistent. We also have fruit infusions that keep changing with seasons—for instance, it may be apples, guava, jackfruit, or something else,” reveals Kumar. 

Unique offerings 

Among the beers, Dunkelweizen (a dark wheat beer brewed with a blend of wheat and malted barley), Belgian Wit (an ale from Belgium), the American Pale Ale six decades (a limited-edition beer brewed by Geist), and the India Pale Ale are popular. 

BLR Brewing Co. also has a craft cocktail menu that highlights ingredients from specific regions. For instance, the Kohima cocktail captures the spirit of Nagaland with its blend of citrusy orange, sweet pineapple, and a hint of King chilli infused in tequila. There’s also Ooty Escape where gin takes centre stage, followed by the sweet and earthy flavours of carrot juice. Campari adds a subtle bitterness and depth, while orange and lime juices offer balance. 

One of their most popular concoctions is Chikmagalur, inspired by the region of the same name–often referred to as the cradle of Indian coffee. Kumar, also the founder of Beanlore Coffee Roasters in HSR Layout, has introduced flavours of coffee, orange, and hazelnut to whisky. 

The food menu at each of these outlets brings together fare from different parts of the country, be it the north, south, and some global dishes. 

Their south Indian menu has the bestseller Puliyogare Chicken, which is tangy and spicy and pairs well with many concoctions. Goli Bajji is also frequently ordered—the dish comprises small dumplings coated with a batter made with curd, flour, and chunky pieces of coconut, along with spices like cumin seeds, green chillies, and coriander leaves. 

Some other crowd-pullers are Gunpowder eggs, a dish popular in Tamil Nadu and Andhra Pradesh.

Besides, dishes like Butter Garlic Prawns, Thai Green Curry, Methi Matar Masala with Chilli Parantha, and Prawns Sushi are equally popular. 

What’s next? 

BLR Brewing Co. is also big on collaborations. In January 2023, it partnered with Carnatic fusion brand Project Mishram on a brew called Loco Coko Stout. It was a fusion of filter coffee with cherries—an idea that was sparked by its team members who hailed from different regions where these ingredients grew.

Besides, Kumar reveals, BLR Brewing Co. has also collaborated with some breweries in Maharashtra, including Chimay, Igloo Craft Beers, and Gateway Brewing Company. 

“We are the first in Bengaluru to do such collaborations. Over time, we want to collaborate with breweries outside the country to bring out different brews,” he adds. 

In the future, he also wants to offer more experience-driven events to his guests—whether it’s about learning pottery, or knowing what a good cocktail or coffee entails. The brand also organises pet events. 

“I want to teach people the right way to have cocktails. People think cocktails are manipulative; I want to have experiences where we can break down ingredients to educate the consumer. Plus, we can teach them not to have a hangover,” concludes Kumar.