Beer is one of the oldest and most widely loved drinks in the world. A tall glass of cold beer can go a long way in improving someone’s day. Small-batch craft brewers and craft beers have gained popularity in India’s craft brewing circles in the past ten years. Goa Brewing Co. has played a significant role in this Indian pale ale revival with oddly named non-conformist brews including the People’s Lager heirloom rice beer, Dikra raspberry beer, Eight Finger Eddie I.P.A., and Plastic Chair Double I.P.A.
Goa Brewing Co. & Its Ethos
The company markets a range of non-conformist modern beers, in keeping with its rebellious philosophy. Its first beer, Eight Finger Eddie, a double dry-hopped oat cream Indian Pale Ale (IPA) with a tropical fruit scent, was an immediate success. The Goa Brewing Co. is a modern, unconventional beer brand for the discriminating consumer who wants a more nuanced, multifaceted brew rather than a generic one. Operating as a greenfield brewing enterprise in North Goa, India, the company produces and markets a diverse range of contemporary craft beers, appealing to urban millennials seeking high-end brews at affordable prices.
More About OTHER By Goa Brewing Co.
The most recent beer from Goa Brewing Co. goes beyond the brewery’s philosophy of experimentation and nonconformity. The world’s first sake-like beverage, The OTHER Konkon Amazake, is made solely of Indica rice that is grown in the Konkan region.
For thousands of years, several regional tribes and cultures in India have fermented indica to make various rice beers, including zutho, ara, lohpani, and handia. This legacy is carried forward by OTHER. Japanese brewers retain 50% of the rice for traditional Daiginjo Junmai sake, which is the same degree of polishing used for the OTHER Konkan Amazake. However, in contrast to sake, OTHER is more akin to a summer-style Nigori, a crisp, colourful rice beer with only 8% alcohol that is perfect for India’s warm weather.
Goa Brewing Co.’s boldest statement to date, OTHER is the culmination of four years of experimentation with over thirty different types of rice and several strains of Koji or Aspergillus Oryzae Mould. It represents a significant advancement in their fermentation lab’s work with heirloom rice, Koji, and Indian agriculture.
Cover Image Credits: @goabrewingco/Instagram
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