{"id":5399,"date":"2022-04-07T12:53:59","date_gmt":"2022-04-07T12:53:59","guid":{"rendered":"https:\/\/www.urbanly.in\/pune\/?p=5399"},"modified":"2024-09-13T12:55:11","modified_gmt":"2024-09-13T07:25:11","slug":"special-summery-brewtail-recipes-as-punes-own-kimaya-turns-5","status":"publish","type":"post","link":"https:\/\/www.urbanly.in\/pune\/art-entertainment\/interviews\/special-summery-brewtail-recipes-as-punes-own-kimaya-turns-5\/","title":{"rendered":"Special summery BrewTail recipes as Pune’s own Kimaya turns 5"},"content":{"rendered":"

Brewmaster Sameer Patwardhan (Kimaya Co-founder)\u00a0<\/strong>by profession is a Mathematician graduated from A & M University, Texas and also has worked at GM delta Detroit for 3 years before moving to Pune in Chakan for the same company. His journey with brewing started as a home brewer in Detroit.<\/p>\n

Saurabh Patwardhan (elder brother and co-founder of Kimaya) graduated from University DePaul, Chicago & he also started his journey with brewing as a home brewer in Chicago.<\/p>\n

That\u2019s how they started learning about craft brewing.\u00a0At that time they had no idea that they would start their own brewery, as they were just intrigued by the fact that craft beer exists and were passionate about it.\u00a0On 8th\u00a0April 2017 they started\u00a0Kimaya<\/strong>\u00a0with a dream of introducing craft beer to the masses by highlighting indigenous products and ingredients such as\u00a0buckwheat, kokum, devgad hapus and ram-tulas.<\/em><\/p>\n

Here’s an excerpt of the discussion I had with Sameer Patwardhan, one of\u00a0the founders of Kimaya Craft Brewery.<\/p>\n

Do you look at craft brewing as science or an art?<\/strong><\/p>\n

Sameer<\/em>: It\u2019s a mixture of both. If you are a home brewer you don\u2019t feel bad about wasting small batches but while brewing on a bigger scale you need to be consistent. And for that we need science and the right recipes.<\/p>\n

It\u2019s hard to have the same ingredients because we use a lot of natural products yet we try to keep the same flavour profile every time.<\/p>\n

Coming up with a new recipe is art. Because you come up with an idea, you have a flavour wheel in your mind that you want to go for and you try & create something brand new out of it.<\/p>\n

How do you keep the balance between experimentation and maintaining authenticity?<\/strong><\/p>\n

Sameer<\/em>: There is nothing wrong with experimenting. When we made buckwheat ale no one had done it before us. But you have to have a clear idea where you want to reach. You can\u2019t just start hoping that you\u2019ll get there.<\/p>\n

What struggles of starting a new brewery did you face while starting Kimaya?<\/strong><\/p>\n

Sameer<\/em>: Everyone was like why \u2018kimaya\u2019. In 2017 in India, all microbrewery names were Americanised or English. Having a Marathi brand name was our first criticism.<\/p>\n

Second criticism: starting a beer business in an area like Kothrud in Pune.\u00a0It was a lot of struggle but it was definitely worth it.<\/p>\n

And that there\u2019s a scope for a Marathi microbrewery to exist. Nothing wrong to be proud about your tradition. We are proud of our legacy, that’s why people support us. They identify with the brand and the beers that we make.<\/p>\n

You and Saurabh, who likes what?<\/strong><\/p>\n

Sameer: Dada (Saurabh) loves Hefeweizen, Lager and honey basil ale, light refreshing beer styles. I like weirder funkier styles, maybe American IPA, Belgian pale ale & Hefe always because Pune weather calls for that. Between us we cover all the beer styles.<\/p>\n

How does it\u00a0feel that Kimaya has\u00a0turned 5!\u00a0Future plans?<\/strong><\/p>\n

Sameer: The first 5 years were a struggle.\u00a0We are very excited for the next 5 years.\u00a0We both, Saurabh and I, believe that craft beer needs to reach the masses, AS BEER IS FOR THE MASSES!!!<\/p>\n

Better quality ingredients with a wider and better taste for the same selling price as your commercial macro beers.\u00a0I\u2019m very excited to reach Maharashtra’s tier two cities like Kolhapur, Nashik, Sangli, Satara, etc.<\/p>\n

Some of their brews include following;<\/strong><\/p>\n

– Hefeweizen :\u00a0A pale refreshing German wheat beer.
\n– Munich lager :\u00a0A traditional crisp, smooth and sessionable German lager
\n– Belgian Witbier: ASmooth, light Belgian style wheat beer
\n– Kokum Cider: A\u00a0refreshing cider with a hint of spice, bordered by kokum saltiness and a magical sweet finish.
\n-Vanilla Porter:\u00a0Inspired by London’s traditional creamy ale
\n– K- IPA (Kimayagaar India Pale Ale):\u00a0Our take on the IPA that has tropical aromas and bitter finish<\/p>\n

Address:\u00a0Kimaya Growling Station,Kimaya Hotel on Karve Road<\/a>\u00a058, Jhala Co-Op Housing Society, Sheela Vihar Colony, Pune.<\/a>
\nContact:\u00a0+918975757849<\/a><\/p>\n<\/div>

Brewtails using Kimaya Craft Beers : Recipes by mixologist Nupur Joshi<\/strong><\/h4>\n<\/div>
<\/span><\/div>

THE MH12 Brew tail\u00a0<\/strong><\/p>\n

Ingredients\u00a0<\/u><\/p>\n

    \n
  • MH12 Beer (which is a unique combination of ram\u00a0Tulas\u00a0& Rock Honey) \u2013 Top up<\/li>\n
  • Greater Than (Juniper Bomb) Gin \u2013 45 ml<\/li>\n
  • Bab Louie Bitters \u2013 3 dashes<\/li>\n
  • Valencia Orange Juice (or any pulpy Orange Juice) \u2013 60 ml<\/li>\n<\/ul>\n

    Method<\/u><\/p>\n

      \n
    • Shake all ingredients (except the beer) over Ice in a Cocktail Shaker & then strain it (without Ice) into a beer mug<\/li>\n
    • Top up with Beer<\/li>\n<\/ul>\n

      \u2022\u00a0Garnish with an Orange Wheel on a satay stick<\/p>\n<\/div>

      <\/span><\/div>

      THE Summery Kokum\u00a0Brew tail\u00a0<\/strong><\/p>\n

      Ingredients\u00a0<\/u><\/p>\n

        \n
      • Kokum Cider\u00a0(which is a unique\u00a0Kokum flavoured Cider) \u2013 Top up<\/li>\n
      • Desmondji\u00a0Tequila\u00a0\u2013 45 ml<\/li>\n<\/ul>\n

        Method<\/u><\/p>\n

          \n
        • Shake the Tequila\u00a0over Ice in a Cocktail Shaker & then strain it (without Ice) into a Pilsner glass<\/li>\n
        • Top up with the Kokum Cider<\/li>\n<\/ul>\n

          \u2022\u00a0Garnish with 3 to 4 pieces of fresh Kokum\u00a0on a satay stick<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":13,"featured_media":5400,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57,36],"tags":[1349,1347,1348],"class_list":["post-5399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews","category-pub-bar","tag-kimaya-craft-beers","tag-kokum-brew-tail","tag-mh12-brew-tail"],"yoast_head":"\nSpecial summery BrewTail recipes as Pune's own Kimaya turns 5 - Urbanly<\/title>\n<meta name=\"description\" content=\"Leading mixologist, Nupur interviews Sameer Patwardhan of Kimaya Brewing Co on their 5th anniversary followed by her BrewTail recipes!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.urbanly.in\/pune\/art-entertainment\/interviews\/special-summery-brewtail-recipes-as-punes-own-kimaya-turns-5\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Special summery BrewTail recipes as Pune's own Kimaya turns 5 - 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