The Potential for Indian Craft Breweries to Incorporate Millets in Beer Production

Millets have garnered significant attention in the Indian food and agriculture system over the past decade. With the United Nations designating 2023 as the International Year of Millets, the Indian government is actively promoting innovation in millet cultivation, processing, and utilisation. Given that grains serve as the primary raw materials in beer production, India's craft beer industry has a unique opportunity to embrace millets, introducing them to a broader audience through the enjoyable medium of beer while also creating a new market for local millet farmers. Craft breweries in other countries have successfully incorporated millets in beer production, notably in African countries such as Botswana, where millets like sorghum and pearl millet are traditionally cultivated, and in North America, where these grains are used to produce gluten-free beers. To explore the potential for similar adoption in India, this paper will examine the case of an Indian craft brewery that has been incorporating millets in their beers since 2017, and investigate aspects such as the feasibility of sourcing millets from local farmers, challenges in brewing techniques, financial viability, and consumer response. While a majority of the grains used in Indian craft beer today are imported, India is experiencing a growing trend toward localisation, with food and beverage businesses actively seeking to work with native crops, support local farmers, and produce 100% homegrown products. The successful integration of millets into their production strategies can help Indian craft breweries move toward the production of 100% local craft beer.