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Manmath Nayak
Manmath is people's writer. He as a journalists highlights people's plights, issues and brings solution from govt to the mass. ... Read More
Bengaluru Beer Crisis: Amid ongoing water crisis, Bengaluru is likely to witness another crisis – shortage of beer in the city as pubs and breweries in the city said they are struggling to keep up with the increasing demand from customers. Even as the sales of beers were on the rise in recent months, the continuous overproduction left breweries with empty shelves. This turn of events has caused delays in restocking inventories for retail stores.
In the wake of these developments, several pubs and breweries in the city are planning to discontinue weekend offers such as buy 2 get 1 and buy 1 get 1 on pitchers.
The main reason of the beer shortage in Bengaluru is due to the increase in demand because of the summer and moreover, the manufacturers also said that the main reason is fruit season and multiple long weekends during which people often prefer to meet over a beer in the city.
As per a report by Indian Express, a representative from a major breweries in Marathahalli said the supply and consumption this year have exceeded expectations, for which they were not prepared.
He stated that during the summer season, the breweries introduce fruit-flavoured beer, with sales heavily reliant on fruits such as mangoes and pineapples. However, this year, sales of fruit beer dipped due to suboptimal mangoes, prompting people to opt for regular beer.
He stated that the sales also continued to increase due to the heatwave, IPL season and the people coming in during long weekends.
One of the operational heads of Gilly’s Restobar stated that the sales have increased by 40% as all customers chose multiple beer orders over any other beverage. He also added that managing the sales has become a challenging task keeping in mind the delays in orders from other breweries.
Prithvi, another operational head of a brewery on Residency Road, told Indian Express that with the current temperatures, they find it challenging to maintain cool fermentation temperatures and adequately cool the wort — the liquid solution of extracted grains and a sugar source brewers create and ultimately feed to beer yeasts, after the boil.
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