Best on a laptop or desktop: the maps, filters and tables have more room there.
Raise a stein and learn to brew it. Online Brewing Fundamentals, live with our brewers.
You drink it. Now get to know it. A Happy Hour Hamper awaits our first batch.
India's trusted beer school. We teach everything inside and outside the bottle: brewing, tasting, branding and the business of beer. Now we teach spirits, AI for breweries and the drinks beyond beer too. Live online sessions, guided tastings and hands-on days in Pune, Delhi, Gurugram and Bengaluru.
Every course pairs theory with real practice. Classes are small, taught by working brewers and backed by one-to-one mentorship.
The science of brewing: ingredients, equipment and technique. Live online sessions, plus your first real recipe.
Go deeper into brewing chemistry, microbiology and fermentation. For serious homebrewers and professionals.
The business behind the brew: plan, launch and grow a brewery, from finance to distribution.
Master IPAs, stouts, lagers, sours and Belgian ales: their history, technique and award-winning examples.
Build a beer brand that stands out and packaging that sells. Made for aspiring brewers and founders.
Train your palate like a pro: taste, identify off-flavours and score beer with real sensory methods.
Put GenAI to work on your brewery's copy, social posts and weekly admin and use it responsibly. No coding needed.
Move your brewery off paper and into simple digital tools: brew logs, stock, batch tracking and a dashboard you will actually open.
Water, energy, spent grain, packaging, people and governance: measure what your brewery does and tell the story honestly.
The hazards that hurt people in breweries and how to work around them: CO2, chemicals, heat, pressure and confined spaces.
From wash to bottle: stills, cuts, gin botanicals, ageing in Indian heat and the licences a craft distillery needs.
Design and make a gin of your own: juniper and botanicals, the still run, proofing and getting a bottle to market in India.
Ready-to-drink cans and bottles, with and without alcohol: formulation, sweetness and acid, carbonation, shelf life and the rules.
Sparkling water with all the aroma of hops and none of the alcohol. Make it on brewery kit and keep it stable on the shelf.
A clean, dry sugar ferment turned into a light, fruity seltzer: base, yeast nutrition, clarity, flavour and the rules in India.
Brew kombucha safely and consistently, from tea, sugar and culture to flavoured, sparkling bottles for a cafe or taproom.
Beer that still tastes like beer, without the alcohol: limited fermentation, special yeasts, body and aroma, plus keeping it safe on the shelf.
Build the dashboards a brewery actually opens: brew logs, yield, losses, stock and sales in Power BI or Tableau, from your own spreadsheets.
Grape to bottle: harvest numbers, crushing and pressing, red and white fermentation, malolactic, clarifying and bottling, for Indian vineyards and climate.
How port-style, sherry-style and other fortified wines are made: fortifying with grape spirit, sweetness, oxidative ageing and blending.
Run a small winery as a business: costing a bottle, licences and excise, route to market, cellar door and wine tourism in India.
Take a new beer, whisky or wine from idea to launch: consumer insight, formulation, pilot batches, sensory testing, costing, labels and launch.
Market a brewery online inside India's alcohol advertising rules: Instagram, WhatsApp, Google listings and content that fills a taproom.
Work out who your brewery is for and why it is different, then write it down so every label, post and pint says the same thing.
Plan a rebrand that keeps the drinkers you have: audit, goals, budget, the design brief and a roll-out timed to new labels and approvals.
Find a brewery or beer name people can say, spell and remember, then check it is free to use before you print a single label.
Turn first visits into regulars: events, beer clubs, staff who live the brand and local partnerships for a taproom or brewpub.
Learn whisky the way a blender tastes it: how it is made, the main styles of the world and a tasting method you can use on any glass, with Indian whisky in the mix.
One-to-one sessions on wine, online or in person in Pune, Delhi, Gurugram or Bengaluru, built around your own questions or project.
29 courses across brewing, business, spirits, wine and the drinks beyond beer, live online and in person in Pune, Delhi, Gurugram and Bengaluru, plus a free safety course.
From your first batch to a judge's palate.
Run, market and modernise a brewery.
Build, name and market a brewery brand people remember.
Whisky, distilling and gin, from wash to glass.
Alcohol-free, low-alcohol and the other ferments people are buying now.
Make wine, run a winery and launch new drinks.
Start free, or learn in the room with us.
Colour, bitterness and strength at a glance. The right glass and what to eat with each one, from vada pav to Goan prawn curry. Pick a glass to start.
Beer 101, a styles primer, a working brewing glossary and calculators. Everything you need to sharpen your palate and your process, free.
Dry hop warm for flavour, cold for clean extraction. Two to three days of contact is usually enough before grassy notes creep in.
A licence change in one state started it. Everything after that was taprooms, heat and a generation that wanted choice.
The brewhouse is the easy part. Licensing, cooling and working capital are what decide whether you open.
Drinking is not tasting. A method turns a vague impression into something you can name and repeat.
"I recently completed the Brewing Fundamentals course, hosted by Ankur and Chatty, and it was an outstanding experience."
SSunil Prakash RaoSingapore
"I'm from Ratnagiri, with an M.Sc. in Nutrition and Food Processing. Despite no prior brewing background, this online class made it click."
PPoorva ShindeRatnagiri
Open to beer lovers, professionals and future brewery founders, in India and across the world.
Enrol now