The Geist factory

where we stir up our passion for making great tasting beer

A once abandoned plywood factory set amid the fields of Nimbekaipura – (literal translation: the village of lemons) has now been transformed into a brewer’s paradise. We put our heads together to think through every detail. The impact of each bend, twist, turn, and diameter of our brewery machinery and design affects the taste, aroma and character of every batch of golden goodness that we produce.

Geist beer isn’t just a combination of ingredients. That glass of golden goodness that you hold is the result of experienced beer brewing skills combined with a fanatic attention to detail & quality.

What’s our waste size? ZERO!

We are a Zero Liquid Discharge (ZLD) brewery. 100% of the rainwater collected across the 10,000-sq. factory area is harvested in our raw water tank. This is then processed using an RO system to ensure that the exact same water is available for each batch of beer. The RO reject water from the plant is converted into agricultural grade water, and is used to irrigate plants and trees on our premises. We also supply this water to farmers in the neighboring property, where they use it to grow vegetables.

The chicks dig us

As does the rest of the farm

When yeast produced in the brewery can no longer be reused for beer production, it is denatured and neutralized. This is then given to poultry farmers, like Srini Kollur, who mix it with their poultry feed as a supplement. Denatured yeast contains Selenium which helps in the hardening of egg shells.  This in turn minimizes transportation losses of eggs, thereby increasing revenues for the farmer (and it’s pretty good for you too).

All the spent grain (barley and wheat malt) is sent to a local pig and dairy farm to feed their animals. This spent grain has been found to increase milk production in cattle by almost 20%, and is extremely healthy for the pigs as well.

Bag the Geist experience

The world-class High-density polyethylene (HDPE) bags that are used to transport malts to us from across the globe are re-purposed into keg belts by Lakshmi and Jayamma.  These belts help us identify the type of beer in the kegs.

The kegs of Geist beer that we send to our restaurant partners are transported through refrigerated trucks to always ensure the beer is cold. We work with our partners to design the optimum cold storage solution that fits their needs, so that our beers don’t go through thermal shock (which can degrade the quality and taste of the beer). At the restaurant, these cold beers are then further sent through a beer chiller to ensure that our beers are dispensed and served at the optimum temperature.

Our beer taps have cold water that runs through them at all times. This keeps the taps cold, even if there is a gap between pouring of beers. Cold taps mean that the beer does not foam as it hits the glass. Our malts and hops are kept cold and at the right temperature to ensure that they don’t degrade over time.

‘Keg’stra love and attention

Breweries of our size often save costs by getting a keg cleaner and filling the beer manually. To ensure consistent carbonation levels in our beer, we decided to invest in automated keg cleaner and filler. While this is much more expensive, it ensures better beer quality. Our keg cleaning process involves eight different steps, because cleaner kegs mean better beer!