Maka on Tap

Tap into yet another way of enjoying Maka!

True to its leitmotif, Maka is continuing its voyage of discovery breaking new ground. As 2020 gave way to 2021, bringing hope and relief to people and businesses, Maka forayed into enhancing the Maka drinking experience of its consumers by offering Maka on tap to select outlets who prefer to keep beer in kegerators.

Maka on TapWe now offer kegerators, kegs and the full complement of the tap system. Pizza Delizia one of the most popular restaurants in North Goa, was one of the first places to offer Maka on tap. Co-founder and Chief Production officer, Anish Varshnei, speaking to The Village Brew on putting Maka on tap said, “It was almost a natural decision. The bulk of our production will be in bottles for now and cans later, but we will also offer fresh Maka in kegs to restaurants and pubs which can store kegerators.”

However, he added that the core of this experience lies in making good craft beer itself. “Our goal is to bring to India & the world true to kind craft beers, curated by the finest internationally trained brewers with cutting-edge, first of its kind technology. Our brewery is fully equipped for the seamless automated process of manufacturing beer with zero room for human error. We use a contemporary technique of craft brewing with the help of modern equipment to give an innovative twist to all the traditional styles of beer”

Thus, whether it’s bottles cans or on tap, it’s Maka all the way. The way you like it.

Maka Di

The soul of beer- A master class on malts, yeast and the secret agent

This is the beer story that shapes the Maka story!

Hops: Beer’s flower child & scale changing innovation



Hops are the flowers or cones of a plant called Humulus lupulus. Beer gets its aromas and bitterness from hops apart from its preservative properties. That allowed industrial-scale production of beer. Aromas and bitterness are dosed according to the specific beer profile. From citrusy, floral, earthy, mellow, spicy, fruity, we can chose the variety, quantity and addition time of the hops during the brewing and maturation process.

The Star

Malts: The star of beer, Egyptian moms drank it too


Malts add sugars for fermentation and generates flavour. It is the malt profile that gives the beer its body and malty uniqueness.

Malt is germinated cereal grain that has been dried through a process known as malting. The grain is made to germinate in water and then stopped by drying with hot hair.

Malt beer is considered to be nutritious and is sometimes given to nursing mothers. In ancient Egypt, nursing mothers drank their form of malt beer (zythum) as a laxative and an antidiarrheal.

Latambarcem Brewers imports all malts from Poland and Great Britain. The two roll barley malt variety give us the highest efficiency and best flavour profiles.

The Protagonist

Yeast: The master of fermentation


Yeast is the most important change agent in the making of beer. And is the main protagonist of the most important aspect of beer making- fermentation.

Discovered in the late 1860s by Louis Pasteur, yeast is the acting agent for change from malt juice to beer by consuming sugar and producing alcohol and carbon dioxide. Importantly, yeast contributes to a prominent beer profile to every single beer.

Yeast also gives aroma to beer, as a by-product of the fermentation process, in addition to the hops.

 The Secret Agent

Even our water is Craft



Water is the ingredient with the highest volume. It is the secret agent in the beer-making process. As the name suggests, special water crafted for every beer that is made. Every brew needs the right beer profile to get the optimised and desired quality end product.

We at Maka, craft our own water as per beer style because every brew asks for the right water profile to get the optimised and desired controlled quality of the product.

The water is first made devoid of any minerals to make it totally neutral. Then minerals needed for the specific beer type is added. This is how water is curated or crafted.

The water is adjusted to make it exactly like the water from the region where the particular beer type comes from.

Gujarat University and Latambarcem MOU

Latambarcem Breweries inks MOU with Gujarat University for R & D and Innovation collaborations

In a unique collaboration ‘Latambarcem brewers’ Goa, and the ‘Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University have entered into an MOU in the area of Academics, Research, Quality Service, Innovation, Advisory, Research Projects, Conferences and visits of research scholars.

The Department of Microbiology and Biotechnology is a dynamic and flexible organization with a local focus. It was established in the year 1976 in University School of Sciences at Gujarat University. Department offers the M.Sc., M.Phil. & PhD programmes in the subject of Microbiology and Biotechnology. The Department is engaged in active research and has completed major research projects funded by the private sector such as British Petroleum (UK).

This collaboration will bring together the academic riches of the University School of Sciences and the industry-based research experience and learning of Latambarcem Brewers in achieving innovations in the fast-growing world of beverages.

The scope of collaboration is in the area of Academics, Research, Quality Control Innovation, Advisory, Research Projects, Conferences, exchange of research scholars etc.

The core objectives of the collaboration are:

  • Design and implement programmes to train brewers and professional microbiologists for advanced research/ laboratory/industrial techniques.
  • Organise awareness programs for the community about the importance of academia in industry and vice versa.
  • Jointly conduct advance academic research for beverages, eco-waste management, recyclability and human health for testing, research, service and analysis.
  • Jointly conduct in-house training programmes and various skill development courses etc.

Anish Varshnei



Speaking on the occasion Anish Varshnei, the Chief Production Officer of Latambarcem Brewers said “We are the only craft beverage company in India that possesses an in-house quality control, microbiology and R&D lab along with a facility for recipe development. This will allow us to be on the cutting edge of innovation. We want researchers, scholars and scientists like those in the Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University”.

Varshnei announced that Dr. Dhaval Patel, Head of R & D and QC Latambarcem Brewers will spearhead this collaboration from the company’s side. Patel was largely responsible for this unique industry-academia collaboration.

Latambarcem Brewers’ credo is innovation and research helped by state-of-the-art facilities and equipment. Research scholars from the University School of Sciences can gain hands in industrial experience and exchange innovative inputs towards product and ingredient research. This experience we believe will help them in the R & D ecosystem across brands.



MOU between Latambarcem and Gujarat University


Prof. (Dr.) Meenu Saraf and Dr. Dweipayan Goswami in the Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, believe this collaboration will be of help to students where they will get an opportunity to envisage the real industrial issues and will be challenged to troubleshoot these issues which will be of great help for their overall skill set development. Moreover, this collaboration will provide newer opportunities of research and development that will benefit both the students and the industry.

Goa & Maka- The essence of your “me” time, across several lifetimes

The ebb and flow of the tides are dateless. Stretching back thousands of years, across eras and generations and time itself. Goa has lived by the sea and off it. Goans have lived for it, benchmarking their existence, their pace and flow of life to this constant backdrop.

The relationship between those who have spent their lifetimes here across timespans and their land is symbiotic. Lifetimes that lend to spending time with yourself and letting the vibe of Goa be a part of your life’s journey – beautiful, calm, personal. Goa is you and you are Goa. And life in Goa is your “me” time. If you pause and think about this for a moment, you will figure that this has never changed, as long as you or generations before you remember.

Something else hasn’t changed either. The spirit of discovery in Goa. And it’s not just about places or little spots in the gorgeous landscape. It’s about discovering you. Across lifespans.

Goa talks to you each day!


Goa talks to you each day. In the way you live, party, eat drink and work. Each is a lived experience, and in many ways uniquely Goan.

Food and drink have been one constant in the Goa way of life. Goa’s cuisine and its local beverages are a part of its culture and history. Celebrations, on the streets, or at homes, are always carnival-like, infused with copious amounts of spirit.

Feni has been an ambassador but beer has been a companion!

Here we always raise a glass and that kickstarts the party. Of life. Feni has for sure been Goa’s ambassador and cashew-based drinks have given Goa recognition and a badge of honour in the beverage world. But it is a beer that has been the buddy of long lunches, the days on the beach, the revelry in the shacks and ponds, at weddings and festivals, at family get-togethers and most importantly when you are on your own.

It’s had its fair share of beers but it hasn’t quite had THE local beer, known universally, identified with a town or a country. Trying out local beer has always been part of travel and to-do lists. Many are a part of local folklore, often exported all over the world for those who have tried it and for the people from the land of the beer’s origin who live in other places.

Maka is just that. Meaning “me” in Konkani, it connects you to Goa and the world. Conceived and created in Latambarcem Breweries named after the village cluster where it is situated, Maka is fully Goan. And yet it is fully global.

With four unique craft beer styles and the first of many experimental beers brewed in a fully automated state of the art brewery, with ingredients sourced from unique places across the world and parts of India, Maka is Goa’s complete international beer with four variants, The Bavarian Keller, the Belgian Blanche, the Honey Ale and the Belgian Tripel.

And yet each of Maka’s beer styles are unique and becoming a part of the Goan experience, paired with local food and offered in taverns and bars in villages.

As we wait for Goa to return to what it once was, Maka is preparing itself for the return to the old times.

And it is always a good idea to crack open your local beer, at all times.

So for those in Goa, grab your local beer. Open your Maka.

And come to think of it, where else would you rather be, when you are with yourself. Maka is ‘me’. A beer that’s all about you.

To deep dive into the world of Maka and its different beer styles, follow us on Instagram @we.are.maka.

Craft-manship at work!

Decoding craft beer and why it’s about innovation and not size


Craft beer is exactly what the name suggests. It about ideation and innovation. It about being bespoke. Craft does not mean small or minuscule or limited. In fact, the spirit of craft is to the contrary. It’s about limitless possibilities. And that is what Maka hopes to do. Traverse the path of unlimited possibilities.

Craft follows one non-negotiable rule here. Quality is paramount even as new recipes, not hitherto created, are introduced. Craft is defined by the amount of Research and Development done and the quality of ingredients i.e grains, oranges and honey used.

Craft therefore is not about size, but the method of production. Maka is therefore not brewed in a micro-brewery but brewed in small batches in a full scale one, which has a capacity to manufacture 10,000 cases.

We call ourselves “true craft” because of our methods and the fact that all our beer comes out of one facility. It has the following dimensions.

(i) Craft is about the style of beer making, not size. Craft can be made on a commercial scale.

(ii) Different variants cater to myriad taste profiles.

(iii) Fully automated equipment allows experimentation and innovation.

(iv) Like any handicraft profession, the beverage craft industry can be defined as one which makes the best use of available equipment to manufacture new products according to the special needs of customers or the free will of the craftsmen. This skill takes more time and imagination. We call this skill, craftsmanship where there are no boundaries to innovation.

 That’s how, we a craft beverage company, raise a toast to innovation.

Maka Di Bengaluru Launch

Three months is actually a long time in a galaxy. As the calendar ticked over and 2021 happened, it was time to move. And move out. To travel. To traverse. To explore and find.

The Bengaluru boys: (L-R) Edgeware Vemala, Dushyant Chillale, Dheeraj Rajdev, Vinay Nagaraju, Arindam Som.
We decided to take the giant leap and move out of Goa in our voyage of discovery.  And where did we land? In the land of beer and beer making- Bengaluru, a city which has the most discerning craft beer audience.
This was our test of being the first and best large scale craft brewery in India. And we were testing ourselves in the most competitive of markets. Speaking to Brewer World, a widely-read digital speciality magazine covering the beer and brewing universe in India, Aditya Ishan Varshnei, Co-Founder and CEO of Latambarcem Brewers had said, “Bengaluru has, without much argument, the country’s most knowledgeable and discerning craft beer connoisseurs. Their presence encourages the breweries to constantly engage and challenge them. Maka finds this environment very encouraging. As a craft beer brand manufactured in a full-scale brewery as opposed to a micro-brewery, we would like to play a significant role in the bottled craft beer space, and use our research and innovation to offer new variants and products for Namma Bengaluru.”
Cracked open!: Bengaluru says cheers to Maka.
Bengaluru says cheers to Maka.
It was now time to have the first of our interactions with the people of Bengaluru.
Dheeraj Rajdev, Head of Sales and Marketing South India, Lattambarcem Brewers, commenting on the brand moving to his neck of the woods said “Due to recent work pattern changes during COVID, crowded places are being avoided. Options of having top class European style beers gives them an opportunity- to indulge at their home instead of travelling to the breweries” He added “Post Bengaluru we look forward to a larger domain by heading to Manipal, Mangalore, Mysore and Belgaum in the upcoming quarters”.
Beer. Bonding. Banter: (L-R) Sarika Varshnei with Kerwin Savio Nigli and Aslam Gafoor.
The launch itself happened on a cool Sunday Bengaluru morning in January. The guests were an eclectic bunch, who enrich Bengaluru, drawn from walks of life, writers, journalists, social media supremos. Academics but above all serious craft beer enthusiasts. Maka was well and truly in “NAMMA BENGALURU”!
Influencer Overdrive: (L-R) Nivedith Gajapathy, Deepa Shri Rajan and Husna Sait
Movers and Shakers: (L-R) Anurag Mallick with Namita Gupta