Pilsner beer uses a combination of three malts, Pilsner malt, Vienna malt and Aromatic caramel malt. Pilsner malt gives the beer its malty-sweet flavor with gentle notes of honey while Vienna Malt exhibits the rich orange colour with a toasty or biscuity malt aroma to the beer and gives it’s dry yet refreshing finish. Aromatic caramel malt further adds a stronger “caramely” flavor, hinting of a light cream toffee, nut and honey while adding a correspondingly darker color. Each malt is knilled at a different temperature to elaborate its crafty nature.

It is a bottom-fermenting beer, which means the fermenting takes place at the wort’s bottom. It is also a dry hopped beer which means additional hops are added during fermentation rather than during mashing. Amongst all our beers, Pilsner takes the longest time to ferment.

Originating from the German language, Dunkel means “Dark” and Weizen means “Wheat” – literally translating to dark wheat. Our Dunkelweizen combines various dark wheat and barley malts, making it a rather adventurous malt to brew with. Wheat malt has a comparatively higher protein and gum content than other malts, which means it requires more intensive mashing to break down its enzymes.
It is a top-fermenting beer, which means the yeast is applied to the top of the wort at a higher temperature. This process allows us to achieve the signature dark coloured, bready flavored profile for our Dunkelweizen.

Barahsinghe Pale Ale is brewed with Maris Otter Malt from England and Aromatic Hops. This English-style Pale Ale has a malty, full-bodied profile along with balanced hop bitterness and fruity notes.

Barahsinghe Yaktoberfest is a malty German amber lager that has been part of the Oktoberfest celebration. Brewed with imported Munich, Vienna and Pilsner malts, natural spring water and noble hops, this Marzen style beer balanced with spicy hop aromatics will certainly keep your Oktoberfest spirit alive.

Barahsinghe Hazy IPA is brewed using the finest quality ingredients. It uses four types of malts: Maris Otter, malted wheat, oats and aromatic malts along with nine aromatic hops, top-fermenting yeast and natural spring water.

Maris Otter malt adds a rich malty, nutty flavour. The use of higher protein malts such as oats and wheats gives our beer a signature hazy appearance, and creamy, soft mouthfeel. A type of specialty malt — aromatic malts enhance the malty flavour and aroma to beer.

Our Hazy IPA combines various aromatic hops such as Amarillo, Citra, Galaxy, Mosaic, Cuco1, Yellow Sub, Aloha, TNT and El Dorado. The combination of nine different hop varieties impart the notes of mango, orange, pineapple, peach and berries in our beer. The dry-hopping technique, late addition of hops during the brewing process, further enhances the fruit-forward hops flavours and aromas, and also contributes to haze formation.

As for the yeasts, top-fermenting, ester-forward yeast strains are used, which combine with aromatic hops to produce a bouquet of fruity flavours and aromas in Barahsinghe Hazy IPA. And the use of natural spring water that has higher mineral content highlights the malts and hops character, while contributing to the full flavour of the beer.