Indian Express 16.11.2009
After DDA rejection, Delhi govt goes to pollution board
After the DDA rejected the request to set up a brew pub — where freshly brewed beer is served, the Delhi government has now sought permission of the Central Pollution Control Board (CPCB) to pave the way for setting up such units in the Capital. Excise revenue is the only head which has shown positive growth this financial year.
Delhi government had reported a growth of 11 per cent in revenue collection through the state excise tax. And the government feels that micro-breweries can make a sizeable difference in revenue collection. The licence itself is priced at Rs 25 lakh.
The Delhi government has sought CPCB’s nod to declare microbreweries as green industry to pave way for setting up such units in the Capital's commercial zones. The move came after the Delhi Development Authority shot down the state government's plan to establish microbreweries in the city, stating that it is listed under the prohibited category in the Delhi Masterplan 2021.
Earlier, the cash-strapped Delhi government had approved in principle the setting up of microbreweries allowing production of limited amount of beer, without additives.
The first microbrewery was proposed to be set up at the airport with the Delhi International Airport Limited (DIAL) seeking government's permission to set up its unit there to cash in on increased tourist inflow, which is particularly likely during the Commonwealth Games to be held next year in the city.
Currently, beer is available only in bottles or cans in the Capital. The Delhi Government does not see any hitch in getting approval from the top pollution watchdog.
Chief Secretary Rakesh Mehta said, “We'll not face any difficulty in getting the CPCB's approval, as the technology used for setting up microbreweries is much more advanced and environment-friendly.”
Gurgaon already has two brew pubs, after Haryana government gave a go ahead. Micro brew-pubs serve fresh and non-pasteurised beer, unlike the bottled ones that contain preservatives for longer life. The beer here is brewed to specific taste in terms of flavour, bitterness, viscosity and other variables.
First, malt, usually barley, is crushed and removed to a vessel with hot water, where it is mashed for around two hours. It is then transferred to a large tank to boil with hops — the female cone of the hop plant — and other ingredients.
The entire matter ferments for one to three weeks, following which fresh beer is filtered and then it is ready to be served.
