It’s the time to Guzzle. Literally. Because everyone is hopping onto the brewery bandwagon. And in this pint and tap spurting frenzy comes a brand new brewery in Kammanahalli - Float Brewery. Opened by a group of friends, who wanted to enter the hospitality arena with a new brewery that’s more than just that, it’s for the young and fun seeking lot. With an interesting menu of sumptuous bites. But first, for the beer, we had two seasonal beer drinkers at our table who loved it, and that is thanks to the Beer Chronicles helmed by the grizzly beard sporting affable brewer George Jacob, who learnt his trade at Sunderland’s Brewlab, and is fast becoming a fountain of all things guzzle-worthy. Helming the menu is chef Vivek Salunkhe who earlier worked with Raymond Blanc in the UK and Bordeaux, and was behind Skyye Bar before signing on as consultant for Float.
“The idea was to give the North side of Bengaluru, which is quite neglected, a place for some good food at a brewery. The menu is mostly Asian and European with a nice mix of global cuisine. We have tried to keep things classic,” says Salunkhe who also has paya on his vast menu.
The six friends, all local hudugas - Murli, Ramesh Shanmugam (who has been treasurer at Gymkhana for the past five years), Naveen K Kumar, a techie, Raj Gopal, Prabhakar and Krishna have got one thing right - the beer. It’s an expansive space which is packed on most days and serves better food than most breweries.
It’s huge, four floors of an already bustling young crowd, and for the young and restless for sure with its music, sports buzz. Definitely not a place for a quiet meal, though. The interiors by Tilak Raj with its wooded essence, bar stools (a tad wonky), planters and niches all over are very British pub-like. We didn’t care much for the paraphernalia like the Chinese lanterns, and flags, though. There are lots of spaces that have yet to find their identity, that will evolve with the brewery, we guess.
We started the meal with a chilli cheese toast on a plump ciabata, it was good. The pufflings were a great idea, a bar snack with bhakharwadi tenets, a favourite of chef Salunkhe. The dimsums, with its dips were good, the shrimp hargao especially. We also ordered a fiery salmon roll and Veg California maki. The California maki was alright, though the salmon roll had too much happening. Given the Japanese penchant for individual flavours, we’d prefer the stark original. The accompaniment - a soy and a wasabi mayo was very disappointing for any sushi lover… Mayo with sushi: not the best combination. We wondered why? We hear it was owing to price constraints. Definitely bring back the wasabi paste, please! We like it classic... And lose the sauce on it.
You should have the chicken yakitori, succulent and tender pieces of chicken in a caramel glaze, beautiful, and delicious. Cooked perfectly.
We had heard that the tuna tataki is good, but we were already onto the meatier part of our meal, the smoky spare ribs and barbeque pork, both good, both tender and succulent, both well marinated, and both with the same Pan Asian chilli dressing. Great with a beer, a tang and spice hint that we liked. The pork dishes on the menu are quite interesting and robust… though there is no beef, which would have been perfect with a pint.
For dessert, we ordered a Tiramisu, which we felt had too much cream, and less of the drizzled cake that makes it oh so yum… just more cake, less cream would have been ideal.
The Beer Chronicles
George Jacob helms the brewery which is already getting rave reviews. On our tasting menu was the wheat beer, the most popular. It was good and robust. The pilsner had the right texture and lighteness to it. They also have an Irish Red and crafts beer with bubble gum and banana tenets. That Jacob knows his beer and malt is a given, and the storehouse of knowledge that is packed into this always smiling, booming voiced beer connoisseur is for another time and place… Just a peek, Jacob started home brewing, and then learnt his trade at Brewlab, in the UK. He came back to helm beer brewing at various brew pubs in the city… and also plans on making a home brewers special at Float… for all those trying their hand at malt!
“The people are happy, and seem to be enjoying our beers. We have a Pilsner, a little bit on the citrus-fruity side, Hefeweizen, red ale and a brewer’s special (current is an IPA, coming up is an English bitter). The Irish Red ale had loads of caramel, toffee and toast,” says George, whose knowledge of the process and gusto for trying new flavours is infectious. Rishi is his head brewer, who George calls the best brew master in India! “I design the recipes, do all the microbiological analysis… Rishi handles the equipment side,” he adds. With the beer market going crazy, George believes that there is a market for quality beers, and since the Oorean guzzler has a well developed taste palate, he feels that average or below par beer spaces will die out.
Float is large, and can accommodate 360. There is a space for a ladies night, a kitty party and even a cafe space at the ground floor, for a some cafe au lait too. Chef Vivek Salunkhe recommended the achari mutton, which is made traditionally, and stresses on quality ingredients. Here too, small plates rule the roost.
The service can get a tad tardy, and the space is very DJ driven. A brewery with different floors, its doing brisk business in North Bengaluru on the side of the ring road where there is hardly any place to guzzle. Great for a night out with friends... and some bites to float away tummy full.
(Suruchi Kapur-Gomes takes the road less travelled, in search of the ultimate foodie high in namma city)
Float Brewery
7m-424, HRBR Layout, 1st Block, 80ft Road, Kalyan Nagar, Bangalore
Meal for two: Rs 1,200
Call: 080 49652951
Must have: The Smoky Spare Ribs, chicken yakitori and dimsums. Even the californa maki was good. The craft beers are a must, and the pilsner.
