Careers can drop out of anywhere, even at places where they are least expected. It’s all about being at the right place at the right time!

Shashank Kulkarni, our next pathbreaker, Innovation Brewer at BIRA (Mysore), develops new beer styles for all craft beer lovers!

Shashank talks to Shyam Krishnamurthy from The Interview Portal about majoring in Biotechnology and wanting to do something more of a production related work rather than a desk job! 

For students, Brewing is not just about making beers, but is also a laborious job which includes taking full responsibility for every beer that goes out of the door. But it is all worth it in the end!

Shashank, Your background?

I grew up in Pune, although my mother tongue is Kannada which also benefits me in knowing two languages. I started my bachelor’s in biotechnology from Sinhagad Institutes and did my masters in Wine, Beer and Alcohol Technology from Vasant Dada Sugar Institute in Pune .

I have a keen interest in music which led me to singing and learning musical instruments which include guitar, tabla and harmonium. Besides this, I played professional cricket as a fast bowler for my college too.

My father is a retired Research Engineer from CW&PRS situated in Khadakwasla, Pune where he worked for more than 30 years closely with Hydroelectric power stations all over the country.

My mother is a teacher by profession in Jnana Prabodhini Prashala (school), Sadashiv Peth, Pune. Her specialization is in Biology, and she has been teaching for the last 20 years.

What did you do for graduation / post-graduation?

I started my bachelor’s in biotechnology from Sinhagad Institutes and did my masters in Wine, Beer and Alcohol Technology from Vasant Dada Sugar Institute in Pune .

What were some of the influences that led you to such an offbeat, unconventional and cool career?

After my bachelor’s which I did in Biotechnology, I was pretty much confused about what and how to pursue my master’s as there were too many options for a science background student. I surely wanted to do something more of a production work rather than doing a desk job! 

In the meantime, me and my friends went for a small celebration after completing our graduation, which is where it all started, and I pursued my career in the BEER industry!! The restaurant where we went was a craft beer taproom which is the first craft beer taproom in India called Doolally and they have been making amazing craft beers till date. I asked the Head Brewer about the process and career scope for the same. Fortunately, I got all the information I needed, and interestingly he (Mr. Amar Srivastav) was the same person who used to teach in the institute where I was going to apply for. After knowing about the course, I gave the entrance exam and got selected. There are a total of 24 seats each year for the course.

Tell us about your career path.

I understood that this is a job profile which is different from mainstream jobs, that means it needs some extra effort too!! Planning was important for this kind of a job which is very niche.

After completing 2 years of master’s, I got my first job as a Junior brewer at GOA BREWING COMPANY (GBC) in Goa. The company was looking for brewers who were keen on learning. I applied, gave an interview and got selected.

 Dr.Ashtavinayak Paradh who taught me brewing in college and headed the brewing dept after Mr. Amar Srivastav left, was the co-founder and Chief Brewer of GBC. He did his master’s and PhD in brewing from Heriot-Watt university in London. I learnt a lot from him while working and understood the brewing process in detail which included brewing large batches, filtration process, packaging technicalities, understanding the beer market, managing manpower and marketing. I was fortunate enough to work with the existing cofounder Mr. Suraj Shenai who also started the company GBC. After working for 2 years with GBC, I joined Kimaya Brewing Company situated in Pune as Operations Head and worked under Mr. Sameer Patwardhan (owner and Head Brewer for Kimaya) and learnt a lot about sustainable brewing.

Sustainable brewing includes using utilities and resources at a very minimum cost. I will explain here with an example:- Water is the major source for brewing above all , so calculating per batch water requirement and using it as per need and not storing huge quantities which might have microbial issue is one of the sustainable aspects, raw material procurement like malt, hops and yeast was done according to schedule so that no malt will be expired or damaged, and hence beer quality will stay intact.

I always love to explore new things which led me to join BIRA as INNOVATION BREWER after working with Kimaya for 1 year. This was my turning point as it gave me a lot of scope for experimentation and developing new beer styles, conducting tasting sessions, educating people about beer styles, food pairing and handling production as well for the South region which right now includes 2 taprooms and has more than 20 beer styles on tap throughout the year. Mr. Ankur Jain (founder of BIRA) is my mentor, along with Mr. Harshvardhan Jadhav (Head of Innovation for BIRA) who gave me freedom to experiment which led to new beer styles made by me for all craft beer lovers!! I would like to mention some interesting beers which are: –

Dragon fruit ale (beer infused with Dragon fruit)

Mango wheat (beer infused with fresh mango pulp)

Basil Tripel (strong beer infused with basil leaves)

The list consists of many more such beers, as my primary role in Bira is to make 4 new beer styles in a month which goes up to more than 50 new beer styles every year!!!

How did you get your first break?

I got my first break immediately after I completed my master’s. I worked as a Junior brewer for GOA BREWING COMPANY.

What were some of the challenges you faced? How did you address them?

Challenge 1: Entering into the alcohol industry was my biggest challenge as it is still considered as a taboo in India. I had to convince my parents and educate them about the course and its scope.

Challenge 2: Knowing about relevant job openings as most of the companies don’t post job requirements on social platforms.

Challenge 3 : Innovating beers in terms of flavors and also educating people about it is a challenge as we have to first understand what people actually need.

Where do you work now? Tell us about your current role.

I am currently working in BIRA as an Innovation Brewer and my area of problem solving includes understating beer styles, fermentation, sustainability and finding ways to make it better each time.

Staying updated about what is happening in the beer and alcohol industry is one of the major skills which is required, and how we can bring change and make Beer more exciting, flavorful and yet maintain the cost value of the product at the same time. I have acquired this by being active in the industry and understanding each process in depth.

What’s a typical day like?

My day or “shift” which we say, technically starts at 9:00 am, checking beer parameters is the first thing which include following measures :-

  • pH
  • temperature
  • degree of fermentation
  • yeast growth and health
  • contamination issues and measures to stop them.
  • checking off flavors and finding ways to avoid them.
  • brew plan and packaging schedule
  • checking with raw material and final product inventory as per schedule

What do you love about your work?

The most important thing I love about this job is the process, which is transforming a grain into beer and the sense of satisfaction and joy a true beer drinker gets after having flavorful beers!!

How does your work benefit society?

Beer has a great history to it in social as well as health form, back when water was considered as contaminated source, fermented drink beer was used as a source of drinking, apart from which it has health benefits including maintaining good cholesterol level and heart health. People have learnt to socialize with the help of beer events (Oktoberfest is one of the famous events) which helps to build and maintain a good connection with the community. Educating people about beer and different styles of it helps to eradicate misconception around beers and in general taboos related to alcohol in the society.

Tell us an example of a specific memorable work you did that is very close to you!

Our recent collaboration with a renowned Gin company named “GREATER THAN” is one of my memorable works and it is close to me as Gin has been my favorite drink after beer of course😉. Infusing botanicals used in Gin was a challenge and we made it possible!

Your advice to students based on your experience?

Trust the process! Brewing is not just about making beers, but is also a laborious job which includes tank scrubbing, floor cleaning, lifting heavy weights, etc.

But believe me it is all worth it in the end!

Future Plans?

Understanding the beer market in depth, knowing what people like and dislike about the beers!

Taking Indian beer styles to the global market. 

Using local and indigenous ingredients which will help local farmers.

Start my own BREWERY soon!

CHEERS!!!