The Delhi brewer adds kiwi fruit to mango, cranberry and pineapple on its list of fruit-flavoured brews
Asur Microbrewery Bar & Kitchen, one of the largest microbreweries in the West and North Delhi region, has introduced India’s first craft beer using kiwi fruit. Called Kiwi Beer, the brew was developed over several months of experimentation and blends the sweetness of kiwi with citrus and passionfruit notes. Kiwi Beer joins Asur’s growing lineup of craft beers derived from fruit, reflecting the brand’s commitment to flavour experimentation, such as its Mango Ale and Pineapple Ale.
The new brew has an alcohol content of between 4% and 5%, and a gentle bitterness of 10-12 IBU. “At Asur, our goal goes beyond just brewing beer; we strive to create experiences that resonate with our customers,” said Rohan Khare, co-founder of Asur Microbrewery Bar & Kitchen. “With Kiwi Beer, we’ve blended creativity and innovation to deliver a product that’s not only about the fruit but about the meticulous brewing techniques that make it unique. We wanted to craft something that stands out in the world of craft beers, offering not just a flavour, but a memorable experience for those who try it.”
To preserve the kiwi’s natural freshness, the beer is infused with fresh kiwi at the end of fermentation. This method ensures that the fruit’s vibrant flavours are preserved, enhancing the beer’s complexity. The resulting brew balances fruity notes with the art of brewing, offering a smooth yet dynamic flavour profile, according to the brewer.
Asur Microbrewery was founded by a team with years of experience in brewing commercial beers under the Bad Monkey brand. The microbrewery has rapidly gained recognition among craft beer enthusiasts in the National Capital Region; and it also provides a community-centered space where guests can enjoy live music, brewery tours, and a welcoming atmosphere while sampling a variety of craft beers. Asur plans to expand its presence to between eight and 10 locations in key cities across India over the next five to 10-year period.
