Brown Beers featuring Ravi Patel

[00:00:00] I Dear Pro Studios Hey Babu's Welcome to Brown Beer's

[00:00:16] Cheers Chatty's Asian Podcast Edition dedicated to international Asian Blues.

[00:00:23] And this is Chatty, the host of India's first and only beer podcast.

[00:00:29] Cheers Chatty.

[00:00:30] What are you waiting for?

[00:00:32] Go grab a beer.

[00:00:53] Cheers Chatty Show.

[00:01:17] Shady Shoe. I appreciate the opportunity. The first thing I would want to ask you is,

[00:01:23] your visit to the Willi-Mantic Brewing Company changed your life for a very higher purpose,

[00:01:29] fun intended. So do you want to tell us something about it? Yeah actually, Willi-Mantic Brewing Company,

[00:01:36] one of the first breweries that actually stopped in that. Funny enough, it was actually next to my

[00:01:41] college and that was the reasoning. I was exploring the campus area outside of campus and

[00:01:48] I really wanted to be here and the bar that you see everyone goes to is the bar beer that was in

[00:01:55] there and I had noticed the brewery and I was like, oh let me stop in there and I was blown away

[00:02:01] about what they were doing and I wanted to know everything how everything was made, how the process

[00:02:08] was done and thankfully the owner and the brewer at the time over there was super helpful whenever

[00:02:15] he had lunch. I was asking with thousands of questions, I'm sure he didn't. All he wanted to do

[00:02:20] was eat his food but he had this little brown kid asking him all kinds of questions about how

[00:02:25] the brewing process appeared and he was extremely helpful into navigating me of how to start brewing

[00:02:34] and who to go talk to for more information. Luckily the end up there was a home brew shop,

[00:02:41] Zach's home brew shop that was in Willi-Mantic Brewing Company. I mean in Willi-Mantic

[00:02:47] that was maybe down the street from there and that's how this all kind of started from there. Which

[00:02:51] year was this? Oh, I think this was 2012 or 2013 something like that. Well, long time. Yeah.

[00:02:59] Did you receive any kind of qualification in brewing or you just started home brewing and then

[00:03:05] you decided it's time for me to start a company? No, actually it was just more of like home brewing.

[00:03:12] I just kept working on it and I was able to find people within the space and

[00:03:20] of the brewing space and help build community from there and start finding someone where I could

[00:03:28] start brewing the recipes I had and that's how it kind of started. So these recipes are designed by you

[00:03:36] or you know you needed an additional brew to sit down with and actually write it down and say

[00:03:43] okay this works as does and work how did it all happen? Oh yeah so the recipes are actually made

[00:03:51] by me and then I would work with somebody with a friend or somebody within the brewing

[00:03:58] space for scaling purposes and things like that. You know I've never been working into a large

[00:04:06] commercial brewing space so I know a bunch of people within the community and they help me scale

[00:04:13] the recipe up and you know any ideas they can give me to make the beer better of course is always

[00:04:21] an open door of course to help me make a better product. When one looks at a beer they're very

[00:04:28] Indian but you've always lived abroad so how have the international brews really influenced

[00:04:35] your brews? Or did it start from a clean slate of them? Yeah so I started from a clean slate really

[00:04:42] as at least for me I really want to create something that was unique to me. The ideas that I had

[00:04:50] or ideas I bounced off of my friends and family and I really didn't want to look out

[00:04:56] elsewhere because you know sometimes it muddies the waters a little bit. I don't want to be taking

[00:05:02] anything away from somebody else and that's the biggest reasoning for that. So what I do understand

[00:05:09] is your friends, your family you know people around you have influenced you a lot as far as

[00:05:15] the beers, the recipes and the brand is also concerned. How much of India has really influenced

[00:05:24] your journey through a beer brewing? At least culturally wise Allah in the beer scene not so much but I

[00:05:32] do love what's happening in India with the beer scene. I mean there's a couple out there,

[00:05:37] a couple of breweries that I've seen that I really love. I think it was white owls one of my

[00:05:42] definitely favorites. I love their branding and everything about it. It's so colorful,

[00:05:47] it's so retro looking and I love it but as in India as cultural wise there's a big South

[00:05:55] Indian Desperado like here in America here and we're all kind of doing our own very unique thing

[00:06:02] here and it's a great community to be a part of and I really have found that community during the

[00:06:08] pandemic actually on Instagram which was great and it's great to see these others artists and

[00:06:16] you know designers and things like that and finding inspiration through them which is a great thing.

[00:06:21] You are out and out over there IPA person and your beer is also very high on IPA

[00:06:28] and you work with the whole range of fruits and spices they all play the action heroes and

[00:06:34] the heroines of the abuse. Tell me what is the idea of being so pro IPA? Is that because it's

[00:06:41] your favorite style? I want to call it my favorite style definitely when I first started yeah

[00:06:46] I mean it was IPAs were booming at that time and there is a there are quite a few breweries around

[00:06:53] here that have made just amazing IPAs especially in New England style IPAs versus like a West Coast

[00:07:00] which are more hazy they're softer they're more citrusy sometimes be tropical and you know that's

[00:07:08] an awesome space to be in and I think there's still that stigma of like some people who are coming

[00:07:15] in the beer space still don't know that there's a wide variety of IPAs different flavor profiles

[00:07:22] I know there's always like there's a you know that story of how the British would have come here

[00:07:28] to India and they would put a bunch of hops in the beer and it would be extremely bitter but it

[00:07:34] would keep you know to prolong the beer I'm sure the beer tastes awful. We do like that story but

[00:07:38] at the same time I think people had that perceived idea what an IPA is going to taste like extremely

[00:07:43] bitter extremely extremely and high enough content it doesn't need to be like that you know RIPA 6%

[00:07:51] the Hoppy Hoppy at least which is a flagship IPA for us and it has fruity notes in it and it's

[00:07:56] extremely light it's a very crushable beer instead and you know it's it's not overly bitter

[00:08:02] and is that overly sweet either and that's that's the benefit there's such a huge variety of IPAs

[00:08:08] and you know we're sitting in like the golden era of beer around here in America at least and

[00:08:16] there's so many varieties of IPAs it's amazing there's also a bunch of other varieties as well

[00:08:21] I mean my favorite is definitely sour I love sour beers so like you know that's something I could

[00:08:27] I could drink of many of I agree with you just because the British got it to India in a particular

[00:08:34] way you know with a particular recipe doesn't mean that we need to just keep doing the same thing

[00:08:40] it needs to be relevant but today's generation today's times and also you know since we are

[00:08:47] working with so many kind of flavors, spices, ingredients you know we have experimenting a lot

[00:08:53] and that's something that I see in your views you know when I went through the entire listen

[00:09:00] the kind of spices that are using the fruits the notes it's very different you know so obviously

[00:09:08] you worked very hard in terms of designing the recipes also that make it very IPA and yet have

[00:09:15] those pronounce notes and flavors my theme is you know Indian, Desi you know always with the name

[00:09:23] and things like that and try to have an Indian or Desi like a layer to it but I always should

[00:09:30] keep the flavors also as close as I can to you know represent us as much as possible you know

[00:09:37] I just don't want another beer in the shop that just pays very similar to the next beer next to

[00:09:42] with a fancy label on it you know and so I try very hard to keep the flavor profiles that I grew up

[00:09:48] with and I hope that other people who are Desi as well or Indian, Pakistani whatever might be

[00:09:53] that those same flavor profiles that are the traits in the beer that they're like oh that reminds me

[00:09:58] of you know mango or leechee when I was younger eating those things so yeah so there's a lot of memories

[00:10:06] attached to your beers that's reflecting in the way you package them the way you produce them

[00:10:11] and something that you can relate to it not just something creating because it's 20 or you want to

[00:10:17] put up something out there that nobody else has done yeah 100% you know it's a love kind of thing

[00:10:24] you know so as much as I love beer but I want to put my unique spin on it you know and

[00:10:29] showcase a little bit of us there's there's not many of us here in America that are brewing beer

[00:10:35] there's I think about five or six of us that are actually starting our own companies and

[00:10:40] yeah it's great to see them all doing something uniquely different like you just said you know

[00:10:46] the only five or six of you all and I'm assuming you're referring to the Asian community the

[00:10:51] brown beer community is there a lot of collaboration that happens between your exchange nodes or discuss

[00:10:59] the kind of brews that each one is doing at the Lenny each other some kind of support and help

[00:11:06] you know not much there is there's a few people that have been extremely helpful especially

[00:11:13] during their pandemic I was supposed to be working on a collaboration beer a while ago

[00:11:19] but I ran some issues with my brewing company during the pandemic and I wasn't I wasn't able to

[00:11:25] you know participate in the South Asian beer that had been made but there are some amazing people

[00:11:33] that you know there was a beer I think that was done by three breweries I think one in Chicago

[00:11:41] one from Texas and then I think one in Massachusetts that had did a collaboration beer and it

[00:11:47] it looked amazing and I really loved everything that they did about that which was great

[00:11:51] you know that's very commendable because at the end of the day beer is all about getting people together

[00:11:58] now it's not just a drinkers but it's also the people who produce it especially variations

[00:12:03] who are in some other country I mean you all come together if it's done good you know there's a sense

[00:12:08] of pride and Petra is also I would like to say they don't all necessarily need to be in

[00:12:16] there they can be from anywhere from Asia but I think it's a fabulous idea something I've always

[00:12:22] enjoyed about our community around here is like just the dizzy committee in general is everyone's

[00:12:28] always looking up for somebody else to help out whenever somebody comes from India there's always

[00:12:32] like a community here already pre-made and I feel like that's slowly happening in the brewing scene

[00:12:38] it's great that there are like my individuals that are always gonna look out the smaller breweries

[00:12:44] and things like that grow so oh yeah let's talk about the ingredients Ravi they're very

[00:12:50] they see they're very Indian was it intentional keeping the Indian audience in mind or is it

[00:12:56] that you know you want to introduce the Indian style of brewing and beers to the US or is it a

[00:13:02] combination of both I would say it's a combination of both there is a large group of disease and just

[00:13:11] everyone that drinks beer maybe not everyone says that they drink beer you know I definitely

[00:13:18] for a little while didn't tell my parents that I drink beer for a little bit because you know

[00:13:22] the stigma behind it but you know like you got used to being more accepting of it and things

[00:13:27] like that and there are people who want to see representation in the stuff that they drink or

[00:13:33] the stuff that they see and buy and I feel like this is a great representation of that you know

[00:13:39] the labor profiles that they like a desi like such myself get to see and get the taste and then also

[00:13:45] it's owned by somebody it's also just like them and you know maybe that might inspire them to

[00:13:50] do the same thing maybe they've always wanted to brew beer or there's still something and

[00:13:55] they never felt like oh maybe it's not possible and maybe see my beer or somebody else is

[00:14:00] somewhere outside in the world and be like you know what maybe I can do that too

[00:14:04] maybe that's inspiration for them as for like most Americans you know there's

[00:14:10] I didn't see at least in my space anything like this around so that's why I want to create something

[00:14:16] like that as well and you know there's so many flavor profiles from our culture that I always

[00:14:23] wanted to use and always want to do and I just have these just wacky ideas up in this head of mine

[00:14:29] and I want to just put them into something so that's why I was like oh beer is a good carrier for

[00:14:33] all those things just needs to explore from the beer tank and just get onto the canter

[00:14:38] 100% I need I need to do it's this I have like a list of like things crazy things I want to do

[00:14:44] and um I'm just gonna try to do everything I can to make all of them so

[00:14:49] I'm sure you've got to take my each and everything and that list is going to keep in cream

[00:14:54] oh it never ends every single time I think I feel like I crossed out something I'll talk to

[00:14:58] somebody and like oh you know what this would be amazing too and then write that down and I'm like

[00:15:02] yeah this list is never gonna add I'm telling it's good to be mad at the matter you are the better

[00:15:09] it gets the better the better the better the better the better it's against it

[00:15:14] okay what is the most challenging ingredient that you have worked till date because you work with

[00:15:19] so many of them and you know combinations something just a few of them are very radical too

[00:15:24] I think the the craziest ingredient was definitely making it was just in general making the

[00:15:30] triest out that I had made it was that was yeah it was a lot of ingredients like went in there

[00:15:37] there were a lot of spices that went in it and then you know I don't know where I got the idea

[00:15:42] the wrong part of the G biscuits in it I think I was that was the most difficult to be here to

[00:15:47] get those spices right into that beer and getting those vanilla notes coming through with it also

[00:15:54] being 7.5 or 8% and still having those flavor profiles it was that was definitely a difficult

[00:16:02] beer to produce yeah when I look at that beer when I read about it it just feels like you know

[00:16:08] you're standing at a chaikita pre in Mumbai early in the morning and then you just see even nice

[00:16:16] high-chai start standing out there you just want to stand there and just have it first thing in the

[00:16:20] morning it's so nostalgic it's so beautiful that you wake up chaikita discotent to kill a

[00:16:26] pillow oh yeah oh yeah you know and again I always told people whenever they poured out the stout

[00:16:32] just you know have a parlorgy biscuit you know dip it in there and eat it oh yeah but you know

[00:16:38] every you know how it works apart the G biscuits you drop it in there and it falls apart and

[00:16:42] you know you need a spoon yeah the challenge is to make sure doesn't fall into that and this is

[00:16:48] the second self victory are you making it out there you know I still haven't I still haven't

[00:16:55] mastered it I still I still I don't know I just like to keep it in there and also it's it's

[00:17:00] falling apart but you know I still love it but that's a little game yeah oh yeah it's a little

[00:17:06] part of my childhood that I was like I got tossed it in there it feels like it's too funny

[00:17:11] it is it's a little innocent game that we all play and we continue to do so

[00:17:16] so what is the other one ingredient that you would like to work with are you

[00:17:21] Kirtiana bus both subtracted there is two ingredients actually um one of them I'm gonna tell

[00:17:28] you because the other one I'm working on and I feel like if I throw it out there I'm not

[00:17:34] I'm not a very superstitious kind of person but I feel yeah I'm gonna keep my mouth closed

[00:17:39] but so the other one that I really want to work with is jiku jiku oh nice huh I would love to use

[00:17:44] jiku and a beer oh I love them I love eating them you can only find them frozen here you can

[00:17:52] find them fresh sometimes here but they're so paku they're like they're so hard you gotta put them

[00:17:56] on the rice keep them you know get them yeah I'm gonna come to the brand now the most cliche one

[00:18:02] and I'm sure everyone is asked to this why is the name of your company called the other day CBO

[00:18:08] it's a weird story or maybe it's not that weird you know I had gone to a baseball game

[00:18:14] Yankees game with friends and my nephew and we had a great time coming you know having

[00:18:20] we took the train there and had a great time and when we were coming back

[00:18:25] uh we met like these uh these two guys are on the train we're the only ones on the train

[00:18:30] really nice people but one of them was extremely drunk he kept pushing the boundary a little bit

[00:18:36] of like what was appropriate to talk about and what wasn't appropriate to talk about so

[00:18:42] you know we kept asking what kind of Indian am I we're having a discussion of beers and things

[00:18:47] like try to them like I'm a dsia Indian from India but I'm was born here but then he started getting

[00:18:53] a little bit more aggressive about it he was like oh you know more stereotypical he was like well

[00:18:58] are you like and you know it takes his four fingers puts it behind his head he goes are you

[00:19:03] deck on the Indian or are you the other Indian where he takes his thumb and puts it in the front like

[00:19:08] this okay and so from there now I was like this is so stupid like I thought at the time I was

[00:19:18] angry and upset about it but the more I look back at it I look at it as jokingly of like

[00:19:23] this idiot just has this idea of just when you hear the word Indian he has this idea that

[00:19:31] everyone's a native Indian or the Canadian American I just remember him saying

[00:19:37] are you this Indian or the other Indian so I was like you know what I'm going to call it

[00:19:41] the other desi that's my name that I've always made myself as and when I was trying to come up

[00:19:47] with a name I had a few ideas but one of my friends was like just call yourself

[00:19:52] other desi foreign company and I was like oh that's great and he also was like that benefit

[00:19:58] he's like it's also one of your favorite rappers names abbreviated it's ODB and I was like oh yeah

[00:20:04] that's great even better it's like kind of like that's how the name kind of started from

[00:20:08] see you know whatever the guy pushes boundaries it worked for you look at the bright side of it

[00:20:13] I'm sure you do oh yeah and I see there's more of like turn that thing in that thing that was

[00:20:17] such a negative thing into like a positive thing so like that's why it's the name of the beer at this

[00:20:21] at the beer the beer company at this point so from the time you visited the Williamantic

[00:20:26] brewing company to your company started what is the time duration how long did it take you oh man

[00:20:33] it took me until I think 2018 and the point 19 to launch my beer so I launched and

[00:20:42] that's my kit this dawned in all of us yeah and it was made 2018 made the first release

[00:20:52] happy hot day did really well and then you know did the bang and bongra did another version

[00:20:58] of the happy hot day again and then uh was working on the chised out um at that point I was going

[00:21:04] into a dog distributor who was gonna be just being my beer for me statewide in Connecticut it was

[00:21:10] extremely top trying to get my name out there and thank god you know thank thankfully the

[00:21:16] macken stores here the liquor stores here um although they were closed and they were not

[00:21:22] allowing people to go into the into the actual storefronts most were extremely happy

[00:21:29] enough to put my beer on display outside which actually kept me alive during the pandemic which

[00:21:36] was something that was that was crucial for me so I really do appreciate all the liquor stores

[00:21:41] here in Connecticut that have supported me throughout the pandemic. I want to talk to you names

[00:21:47] of your bills. I know there's a story for everything that you've done from the time you visited

[00:21:52] the prooling and then how it came about to learn then you know things that you've grown up with

[00:21:57] I'm sure the names also have have a story to it you know why is it called oppi merisati

[00:22:03] chai pisca tiindraniam again I wanted to make something that was uniquely different from everybody

[00:22:09] else that was around here and uh a lot of people had this stereotypical idea at least here in

[00:22:15] america what Indian people are or what we do and things like that and so I wanted to give a little

[00:22:20] bit of our culture at the same time so each name of course always has an english word and a

[00:22:28] desi word added to her passport I try to do that and every name that's on there like the happy

[00:22:35] hoppy for incidents you know I have a little I don't know if you can see it there but a little descriptor

[00:22:41] so always a definition and how to pronounce the beer so this way someone can else can learn our culture

[00:22:48] a little bit because they could learn a new word and maybe maybe get inspired maybe they want to

[00:22:52] learn our language maybe one little language that that are there and which I think is always great

[00:22:58] as well but yeah for the for the beers at least uh you know I love elephants so that's why I had

[00:23:04] to make it a happy hoppy as my flagship three ronnie's was a tribute to my mom and my two aunts

[00:23:11] you know I grew up with them and you know when we first came to america we all lived in one house

[00:23:16] so there was like 34 families living in one house you know trying to try and grow and move on from

[00:23:22] where they were am I one of my aunts she played a big role in organizing everything making sure that

[00:23:28] you know everybody was fed and you know everything like that so you know ronnie means green and

[00:23:34] our language and I want to make sure that they knew that they were uh that's what they were

[00:23:40] that's what they are you know and uh you know from growing up and they made sure that we were fed

[00:23:46] that we always kept in check and you know we were up responsible so I just want to give a tribute

[00:23:52] to them and if you ever look at that beer that beer label there's three hand drawn pictures of

[00:23:58] each of my mother and my two aunts so there was a different artist that made a different style

[00:24:05] of drawing on each of the label on each of the the women they're on there which you know it's

[00:24:10] something a bit more special and that also went to motion actually yeah thank you and uh you

[00:24:16] know it's a it was a pink guava hibiscus sour beer and 10% of the profits went to breast cancer

[00:24:21] research going back to bing and bungra I just wanted to make something that was just an easy

[00:24:25] paring beer and that's the way how all the the names come about just trying to make something different

[00:24:30] and that's how we all Indians are you know we have full of emotions full of noise which we love

[00:24:36] we find peace and helping with that okay and we love our colors get teen ronnie as your

[00:24:41] ah your mother and your aunts have tasted your beers no they don't drink so I yeah yeah yeah

[00:24:49] they don't they don't drink any of the beers but that's okay she sees my mom sees like she's like

[00:24:54] it looks good because it's bright pink and she smells really good approving you know it's a good compliment

[00:25:02] they're good to like a nice both of them yeah non-Indian's non-daisies how do they pronounce

[00:25:10] the names of your beers are there any funny stories out there it is all over the place I mean

[00:25:18] it's really funny having to correct some people sometimes I try to be really

[00:25:23] discrete about correcting it sometimes we'll say happy happy or happy Haiti and I'm just like what's

[00:25:29] happy you know it's that means elephant it's here I always try to tell them it's on the can't so inside

[00:25:35] the can if you want to learn how to say it right there yeah the ronnie's one is kind of funny because

[00:25:41] like a Ronnie here means it's like an American boy's name sometimes a woman's name as well

[00:25:48] they're like well why is it three three ronnie's what does that mean you know like they're very confused

[00:25:54] because they're like they see three women on there and some people that don't know and they're

[00:25:58] they're asking them that question and you got to explain to them a little bit but there's always

[00:26:02] again there's always a definition on the side of the cans making sure that they get to know about it

[00:26:06] I've gotten a couple of letters like a couple of emails before from people who have

[00:26:11] tried the beer and said that you know they're not a pronounced it now I know because I like

[00:26:15] I like the side of the definition on the can because it's not easy I know it's not easy trying to

[00:26:21] pronounce a foreign word I put your enough words of my own in English and in Gujati all the time so

[00:26:28] this is I could totally understand I could see where they're coming from about that

[00:26:34] here what you should tell them drink a few of these ronnie beers and you will see 10 ronnie's you'll

[00:26:39] see as many as you want you're very proud of the work that we do but the real test comes when

[00:26:47] the people who match it to us they give us a feedback and what do you think about us

[00:26:52] I'm going to start with your parents what did they think when you announced to them that you

[00:26:57] want to be in the beer business and have your own beer brand I think that thought I was crazy

[00:27:04] that you are still crazy I'm sure this is something yeah I think they thought I was a little nuts

[00:27:09] they're like are you sure that's what you want to do and I'm like yeah but as time went by I think

[00:27:15] they're they love the names they love seeing the product and they own their own liquor store here

[00:27:21] and like that's how I kind of also grew up in more on the beer space and to get like that and

[00:27:25] they're always promoting it they're always so proud to tell so there's been so many times I've been

[00:27:32] and you know just talking to a customer and then somebody walks in my mom will walk over she's

[00:27:36] like oh you like IPA you should try my son's IPA and it's the most it's like the best and embarrassing

[00:27:44] thing at the same time because I'm right there like I wish I wasn't there to witness it but

[00:27:50] at the same time it's adorable to see at the same time so it's it's great seeing how happy and

[00:27:56] how proud they are of the beer and it's not even just them it's also my family that own liquor stores

[00:28:01] and family and friends that own liquor stores they do the same thing for me it feels good for them as well

[00:28:07] just conclude and say there's liquor in your bloodstream you're never know if you have

[00:28:12] done anything you had to go to bed there's so many things I want to do but I don't have the time

[00:28:20] to do them but beer is something I can't do right now so it'll come you know automatically

[00:28:26] there's a diamond place where everything will along with beer you will find the time to fulfill all

[00:28:31] your dreams oh yeah what's the best compliment that you've ever received from me? Fabulous

[00:28:39] oh the best compliment I ever got in let's say I don't know honestly

[00:28:50] I try not to I try it's my best not to like listen to if someone tells me something it's

[00:28:58] something amazing I mean the best compliment I guess I could say is like the beer labels people

[00:29:03] seem to love the beer labels so that's that's maybe the best thing I could say people do love

[00:29:10] the beer though they do love anytime someone's getting Indian food around here people do tell me

[00:29:15] that they love getting getting my beer and having it with Indian food so that I guess I can say

[00:29:20] so take this couple of me again you one of those kinds that I love doing this I will do it I'll

[00:29:25] give it my best and put it out there and then see where it goes I try not to I try not to overthink it

[00:29:31] even when I tell people to try the beer I always tell them like you could be honest with me if you

[00:29:35] don't like it you could tell me I'm not gonna be upset about it because I feel like everyone's

[00:29:40] palette is always completely different my palette is completely different from yours you might not

[00:29:44] like my beer maybe you might you know love it if people tell me that I'm enjoying my beers and

[00:29:49] you know love it that's that's great but I don't seek out looking for someone to tell me

[00:29:53] that they loved everything about it they love the packaging it's not something I'm always

[00:29:57] looking for I'm just trying to produce something that I feel like I love and I want to share with

[00:30:02] other people so that's such as me now it's good to take things chin up and see everything is all

[00:30:09] hanky dori and beautiful and everyone says good things then it doesn't even push you know my friends

[00:30:15] are all are great but sometimes they'll you know the first batch of the happy happy happy I'd made

[00:30:21] my best friend I knew he'd give me an honest answer and he said you know the the first batch is like

[00:30:26] it was too bitter for me I didn't like some of the hops you had used in it so you know I took that

[00:30:33] the heart and changed up the recipe the first time that I had made it and made it better this time

[00:30:38] around it it's it's more tropical tasting there's more can of locally we're going through it but most

[00:30:43] people always just tell me ah taste it tastes just like last time so I know some of my family members

[00:30:49] maybe it's embellishing a little bit maybe telling me or maybe this kind of be nice and tell me

[00:30:56] it tastes just as good as last time but I know what that's it I know it's different now but that's

[00:31:02] good to get feedback and good to work on it what is what that you know we just can't take everything

[00:31:09] and just keep changing everything but yeah it has to suit our recipe as I mean I don't always think

[00:31:14] like this happy happy here will always be ever changing it will always be evolving if there's

[00:31:21] something I can make better on this beer I'm gonna try to do it that's that's something I feel

[00:31:25] like in the beer industry is great is just because someone liked one or spi I know plenty of people

[00:31:32] within this bring industry that the beer is not always going to be the same there's always going

[00:31:37] to be a new crop yield that's going to make the beer taste a little bit different there's always

[00:31:41] going to be a new yeast out there that can change the beer profile a little bit there's all

[00:31:45] things you can do to slightly tweak and make your beer better um and that's something I'd try for

[00:31:52] every time you work on a new recipe or a new brew with the same recipe it turns out different

[00:31:58] because there's so many things that play around with it yeah it's like this change and you won't

[00:32:02] do any no where the change came from but yeah there's so many there's so many variables that come

[00:32:08] into into brewing beer and all the way down to the water so the water profile you end up using as well

[00:32:13] so like if there's all things you could change and that's the fun part about it as well you know

[00:32:18] and if there's something I could tweak to make it more acidic maybe maybe less bitter or less acidic

[00:32:25] and more tropical vibes more creamy a better mouthful I'm gonna try to do it with this beer

[00:32:31] because I feel like this beer at least the happy happy is something that is ever changing

[00:32:37] as a flagship I feel like it's something that could always evolve and get better

[00:32:42] the unpredictable nature of beer and everything that goes into beer is what makes it so appealing yeah

[00:32:50] it's not like yay milayvala yeah I was gonna say it's not like vodka where vodka is always the same

[00:32:56] it always tastes the same yeah yeah if you distill it's distill it with corn even if the corn might be

[00:33:03] a different different year crappieo or whatever most likely it's gonna taste exactly the same

[00:33:10] it tastes alike last year we're saying I was speaking with the bandit Sharma of Propebeer and he said

[00:33:16] brewing is like an art that's what makes beer so beautiful it's not an exact science at all

[00:33:25] okay but you put this proportion not like a lap thing that you do you talk to a beer lover or

[00:33:31] someone who makes beer you know that they're so passionate about it because they look at it as a craft

[00:33:37] as an art and it's liquid cheerzier I would agree with you on that one how have the

[00:33:45] non-daisies Americans looked at your beard however they've received it it's actually been

[00:33:52] pretty positive you know a lot of people end up liking the beer I've got a lot of positive feedback

[00:33:57] from people trying it as the majority of Americans are non-Indian so like they are the ones who

[00:34:03] are buying the beer and picking it up and it's great to have just something different on the shelf

[00:34:09] and yeah it's been positive which has been even nice because India here used to despise but

[00:34:18] Americans are not used to you know they yeah they might be familiar with Indian food now

[00:34:24] but having said that it's nice when we get the atmosphere for any of my beers really aren't just

[00:34:30] for Indian food it's for the Indian beer is not just for Indian food at all either you know it's

[00:34:38] for everything I mean I like my IPA with with a slice of pizza if you ever had how opinion of

[00:34:46] pie pizza it is delicious and the girls pairs really well with this beer but you know if whether or

[00:34:53] not you want a hot dog or fall off or something this would pair really well with that.

[00:34:57] But in terms of whatever you know it good thing about beers it goes well with everything although we

[00:35:02] get into just food padding and all that but what if the beer is great food is great

[00:35:07] Maholacha is friends of good bus life set there I always try to tell people like a lot of people

[00:35:13] always ask me like where like what pairs well with your beer I'm like if you like something

[00:35:20] if you like the beer then most likely it's gonna pair with whatever you like again that's

[00:35:24] not me to tell you that this beer should only be drank with the chicken zika masala or something

[00:35:29] else or you know a vindulu or something like that that's not for me to say enjoy with it it

[00:35:35] does taste delicious but at the same time like I said like a cheese a cheese like pizza that's

[00:35:41] greasy and delicious. I don't think the good food had been good company that's it that's how

[00:35:46] we're best at joy you know or quick video. Ravi we've got now to the next section with this

[00:35:52] called church shadi chugging ground. So I'm going to be asking you some questions and you're

[00:36:01] going to give me really quick answers okay if I had asked you to introduce other dacy

[00:36:11] in one line to me what would you say give me one word or one line uniquely different

[00:36:17] how do beer ideas strike you where you know where does it come oh I'm going to work with Chiku

[00:36:23] I'm going to be working with Lichy I'm going to be working with mango so how did they come to you

[00:36:28] both comes whenever could be could be two-clock in the morning could be sleeping I wake up

[00:36:34] all right that thing down if I can or just again talking to people in general

[00:36:38] it just comes out nowhere if I if I have a weird idea as being written down it's being put in my

[00:36:44] notes making sure that I I have something for this for later on. Which part of the entire beer

[00:36:52] ecosystem excites you the most is it the idea itself the recipe the packaging which brewing

[00:36:59] it's by far the development it's that's the best that's the best time you get to research everything

[00:37:06] research the hops research the grains the yeast they're going to use it's a lot of fun

[00:37:12] that's fun if I had to ask you to dedicate a beer to a voluid personality of your choice

[00:37:20] it could be your beer brand itself or it could be any one of your beers which one would be

[00:37:26] I'm not gonna lie I really don't know I don't think I have I don't think you have a set

[00:37:33] set idea who would go to what if anyone knows please please message me on Instagram and tell me

[00:37:39] what you think might be my best we want all the listeners to come back with a list and I will

[00:37:45] come back with my list as well hey I'll post online I'll post it right back

[00:37:51] if other they see beer company you're person what kind of a person would it be

[00:37:58] if you had to describe your beer company why did you describe my beer company he or she would

[00:38:04] probably be just very chill very laks you know just easy easy going kind of person just like beer yeah

[00:38:16] the one-ended personality you aspire to drink beer with it could be anyone it could be

[00:38:23] your friend it could be someone a prominent personality non-prominen politician's foes actor

[00:38:30] whoever actors it's funny I can't pronounce his name I really don't want to butcher it spelling

[00:38:36] but that is UTKARSH with kush yes he's an actor from here he's an actor from the U.S he's mad cool

[00:38:50] that's but like that's one guy I feel like he'd be cool to have a beer with and like have a

[00:38:55] strike a conversation and like talk about acting career and stuff like that because I remember seeing

[00:38:59] him when he was younger doing like shows and stuff like that he was like a dork in most of the

[00:39:07] castings that he was in he's like more grown up someone such as myself now would see themselves

[00:39:14] you can see them on the TV and be like oh that's kind of like me that's great so

[00:39:20] there was any other person I would probably say his name is Patel he's comedian from

[00:39:24] from here from New York and that guy is he's real funny

[00:39:29] so UTKARSH and Namesh Patel very soon you're going to be sitting with Rami Patel

[00:39:34] that would be cool that would be really awesome with few rounds of beer

[00:39:39] what's your favorite beer and style from your crepe if you had to personally pick up one I love

[00:39:47] sours I mean I kind of love everything but if I really have to go I probably go I probably reach

[00:39:52] worse an hour over an IPA but like a thing I have like a set sour beer that I really like there is

[00:40:00] a local brewery here in in Connecticut called counterweight and they make a very good raspberry

[00:40:08] sour beer that they make in a blackberry what do they make as well but yeah from your brand which

[00:40:16] one would be oh from my brand if that's going to be it's probably the chai style honestly I

[00:40:23] I could drink that all day the high chai yeah even I'm seeming to be falling in love with the

[00:40:29] chai biscuit chai style anyway a chai lover and a stout lover and it's very Mumbai there's a

[00:40:38] new beer coming out in November oh lovely I'm looking forward to that and I'm looking forward

[00:40:43] to you coming to India so that's my that's could be my last question to you and the chair's

[00:40:48] Chadic chugging round when are you coming to India when are you getting me the entire treat

[00:40:55] I'm hoping next year hopefully next year in January I talked a couple of my family members and

[00:41:01] that is probably the time they'll be coming there maybe two or three weeks I know that's

[00:41:06] all our time but that's all the time I have unfortunately

[00:41:10] yeah done I'm looking forward to that

[00:41:16] so Ravi we've come to the last segment of our of a podcast the Indians we all believe in this

[00:41:23] India dhan dharam these are things that you know instilled in our value system

[00:41:28] so you have a pound beer sales is donated to the connecticut

[00:41:33] hospitality educational foundation and you want to speak about it why you so close to that

[00:41:40] mission and the foundation yeah so essentially every year I change the charity so during the pandemic

[00:41:48] when I was producing beer the connecticut restaurant association was hit by the pandemic of course a

[00:41:53] lot of restaurants have to close down and that's the reason I had donated a portion of the profits

[00:41:58] so there the Indian-American Package Association is who I'm actually doing to this year

[00:42:05] so during the pandemic it was the package stores that kept my business alive they were the ones

[00:42:10] who were supporting me that was able to support the restaurant associations there and so this year

[00:42:16] I'm donating back to the Indian-American Package Association to help make sure that they keep their

[00:42:21] business thriving as well which helps all their small local breweries such as my

[00:42:27] eat producing beers through the entire podcast you've been talking about charity you've been

[00:42:32] talking about doing good beyond just brewing great beer and giving people a cheerful time

[00:42:39] you've been through the entire journey of brewing and putting out a brand out there if you had to

[00:42:45] give some kind of an advice to any Asian companies out there what would it be?

[00:42:51] Any advice I would say don't overthink it don't overthink the idea that you might have

[00:42:59] whether it's a logo or a name of it if you think it's too

[00:43:05] desi I've seen I've seen too many people at least friends and some family members tell me that

[00:43:12] oh this is too desi this is too Indian no one's gonna know what this is no one's gonna want to

[00:43:16] pick it up and I didn't listen to those people I just did what I thought was right for me

[00:43:21] and it's been pretty successful it's been good to see the feedback of people loving the names

[00:43:29] and how uniquely different it is and I would definitely tell any company don't overthink whatever

[00:43:35] you're trying to do have a course of the people that you want to talk to but don't go crazy

[00:43:40] don't go find a hundred people and try to find out whether or not this thing that you're doing is

[00:43:45] is right or not yeah it's important that if you believe in something go ahead and just do it

[00:43:50] you might fail but at least you know you've tried and then you can keep improving it's not that

[00:43:55] you know what input are there's gonna be the first and the last thing that's there whatever you

[00:44:00] create you should be able to relate to it if you feel very alien to it and you know it

[00:44:06] doesn't touch or call it the queue then I guess it's not gonna stay with you for too long

[00:44:10] I'm gonna ask you what do you have to say about beer podcasts about cheers chatty and

[00:44:17] any final thoughts? This was amazing I mean I think you're the only one within this space that I know

[00:44:25] of that is doing what you were doing and I think it's fantastic. Thank you. You're giving you're

[00:44:31] sharing a light on smaller people such as myself and you know South Asians that are producing beer

[00:44:39] that don't usually get the time of light that other breweries might end up doing my people to get

[00:44:46] as well and I really do commend you on doing that that's amazing amazing what you're doing and

[00:44:52] I don't know how you found me so that's that's all there is. You must be researching like crazy which

[00:44:59] I think is wonderful you know like that's how you know that you're dedicated to what you're doing and

[00:45:04] that's great that's inspirational you know. Thank you so much this is something that we are very

[00:45:10] passionate about and we believe that the Asians and South Asians are there they need a voice

[00:45:16] and that's how we've decided to do this and this is the third episode of the Brown Bears International

[00:45:22] Podcast series. Yeah thank you again. Thank you so much once again I thank Pravi that's it

[00:45:28] Pepples. Take care of yourself be good to the world they drink responsibly and remember

[00:45:35] we have mixed the word that you're put please don't forget the word responsible just don't go

[00:45:40] overboard because it's beyond it. Cheers. Thank you so much.