We arrived the brewery at noon and was met by the various smells of fermenting grains and hops that is associated with a brewery as we were guided to Govind Tiwari’s office where we were greeted with some lunch and cold fresh glasses of Kingfisher. After a short chat we discovered that the brewery was currently churning out abt 100.000 btls a day in 2 shifts, but if demand would rise the production could be increased too.
Richard in front of the brewery
