A short history
Fermented drinks have long histories in India, from rice beers brewed by communities in the north-east, such as zutho in Nagaland and apong in Assam, to toddy made from palm sap in the south.
European-style beer arrived with the British. During the 18th and 19th centuries, beer was shipped from England to soldiers and officials in India, a long voyage around Africa. Strong, heavily hopped pale ales survived the trip well, and this trade gave rise to the name “India Pale Ale.” To cut costs, the British also established local breweries. Edward Dyer built one in Kasauli in the Himalayan foothills in the 1820s, which later became part of the lineage of the Mohan Meakin company, maker of Old Monk rum.
In the 20th century, lager dominated, and brands such as Kingfisher, launched by United Breweries, became national favourites.
The beer culture
India’s beer culture varies hugely between states, because alcohol laws are set regionally. Some states, such as Gujarat and Bihar, have prohibition, while others have thriving bar scenes. Strong lagers, often 6–8% ABV, are extremely popular, partly for value.
The craft boom began around 2009, when brewpubs opened in cities like Pune, Gurugram and especially Bengaluru, now known as India’s pub capital. Brewers experiment with local ingredients such as Alphonso mango, cardamom, jaggery, tamarind, masala chai spices and tea from Darjeeling or Assam. Hazy wheat beers are particularly loved, as they suit both the climate and spicy food.
Signature styles
- Indian Pale Lager: light, crisp and designed for hot weather.
- Strong Lager: fuller and higher in alcohol, a mainstream favourite.
- Witbier and wheat beers: spiced and refreshing, often with local twists.
- Craft IPA: a homecoming of sorts, often infused with tropical fruit.
- Traditional rice beers: tribal and community brews of the north-east.
Traveler’s tip
Plan a brewpub crawl in Bengaluru’s Indiranagar and Koramangala neighbourhoods, or explore Goa’s beach bars for cold lager by the sea. Check local laws before you travel, including “dry days” around elections and religious holidays. In Nagaland, ask local hosts about traditional rice beer, often served in bamboo cups.