Where: Raize The Bar, Godrej Waterside IT Park, Salt Lake, Sector V
Timings: Noon to midnight on weekdays; till 1am on weekends
Pocket pinch: Rs 180 for 250ml, Rs 320 for 500ml
Winter might be a dry season but not in Salt Lake, where the taps are open and the beer is flowing at Raize The Bar (RTB). The brew pub in Sector V, which completed almost one-and-a-half years of operation, has started serving freshly brewed craft beers and we think that it’s definitely worth the wait!
“You have no idea how many times we’ve been asked by our guests about when our brewery operations will begin, so we’re extremely happy and proud to finally present what they’ve been eagerly waiting for,” said partners Rishabh Sawalka, Shailesh Ganeriwala and Siddharth Khaitan.
The 150-seater is located right in the middle of the IT office para and is one of the best places to grab a post-work brewski. Not sure what to order? t2 helps you out.
COOL FACTS
RTB follows the German purity law aka called Reinheitsgebot, which was established in 1516, to brew all their beers. The law states that only hops, water, barley and yeast are used for the brewing process; no artificial products.
The beers take around 26-27 days to brew though all of them are brewed at different temperatures and follow different recipes. Lagers take a couple of days longer to brew.
Hops, which are flowers of a plant called Humulus Lupulus, which impart bitterness and zest, come in two forms — bitter hops and aroma hops. RTB sources its hops from USA, Germany, Austria, Czech Republic and Belgium. The malts come from Germany and the yeast comes from France. “All our raw materials except water are sourced from abroad,” said Sagar.
It is important to mature the beers in the maturation tank for a longer period of time to impart flavour. Many chemical and physical changes also take place in the beers.
GRUB FOR GLUG
Text: Deborima Ganguly
Pictures: B. Halder
