catamaran brewing company website

Catamaran Brewing Company, Pondicherry

Catamaran Brewing Company recently opened in Pondicherry and has been generating a lot of interest in various food groups on social media.  I was quite excited about a new microbrewery, now even closer to Chennai compared to  Bengaluru.  I couldn’t wait to try!

Have always been a big fan of microbreweries!  The love for freshly crafted beer dates back to 2003-2004, where I’ve had the pleasure of visiting Kronenhof Brauhus in Bad Homburg, Germany umpteen times.  Till date that is one of the fondest memories I have, of sipping on freshly crafted beer in a 1L mug with pommes frites to nibble, on the side!   My trips to Bengaluru is never complete without a customary visit to at least one of the microbreweries!  Over the years, I have visited quite a few –  Arbor Brewing Company , The Biere Club , Toit Brewpub , Communiti , Vapor Pub & Brewery , Bangalore Brew Works, and more!  The list just keeps getting bigger and bigger.

Made up a weekend plan to Pondicherry with close buddies, and needless to say, Catamaran was right on the top of the to-do list.  We reached Pondicherry around 10:30AM and noticed that the place opened only at 11AM.  We decided to relax for sometime at Le Cafe, and then head to Catamaran. It was not difficult to locate the place, it was on quite a busy road right above Westside.  That said, parking was a nightmare!  It took my friend twenty minutes to find a parking place quite far away from there, and come back in an auto.  I was told they have a valet, but since it was a very long Friday night, they would be available slightly late on Saturday.

Meanwhile clicked some pictures of the place, the counter, the taps and so on.  The seating arrangement was quite comfy with circular sofas.  This definitely gave more privacy to guests and it was easy to catch a conversation.

We ordered a Beer Taster Tray to see what the choices were!  We were told one of the 5 beers – Pondy Pils , a pilsner wasn’t available.  We noticed a Belgian Witbier on the menu – Indian Summer .  Sadly, that wasn’t available too. Hopsunami – an Indian Pale Ale, Vox Populi – a dark lager, Yuri G’s drink – an oatmeal stout, and Chingari Cider – an apple cider were the available ones. The first pic doesn’t have the samplers placed in the right placeholders.  The second pic is correct.

We ordered quite a few of these, and I was repeating the IPA and the dark lager. 

We entered the place around 11:30 AM and we were told the starters could be ordered only by 12:45PM.  We managed with rice crisps until their kitchen dished out starters.  The 5 dips were good.  I personally liked the one which was like a mayo with a lemon pickle flavor.

Vaazhakkaai Nachos with Mango Salsa was one of the first dishes they managed to get ready.   It was wonderful.  Crispy and tasty!

Roasted Chilli Beef came next, and friends liked it.  The portion size seemed minuscule.  It tasted good and friends were happy.

Kozhi Polichathu was decent, but there was something lacking, probably salt and a little more masala.  It didn’t quite make an impression on the palate that would make me order it again.

Prawn Podi – 65 and Kozi Podi – 65 were the dishes we ordered next.  We knew it was going to be almost same with just different meat.  We did so because of my restriction to eating seafood.  The portion sizes was good.  Tasted good, though the chicken wasn’t as soft as I’d expected it to be.  The podi needed more punch.

Muttai Tempura Bonda was a clear winner!  Awesome!  This, I would order again without a second thought.  None of the dishes so far made a strong impression like this, except Vaazhakkaai Nachos.

Friends ordered Beef Bolognaise Lasagna , they loved it.  Noone had any complaints with this dish.  In fact, one of them specifically mentioned it was very tasty.

Meanwhile we got a complimentary shot each, of another beer which was called ‘ Smoky Santa ‘.  We were told it would have an aroma of bacon.  It was good, though I couldn’t quite clearly catch the aroma after downing a few glasses. 🙂  we continued with IPA. 

Malli Kozhi was the next dish.  Again, a mediocre Chicken starter.  It was quite underwhelming actually.  The taste didn’t quite make an impression. 

Loaded Beef Fries was good, friends said!  I ate just a very few fries untouched by cheese and beef.

Not a complaint, but another place that has only the special water – Blue Pine ! Not sure why the regular bottled water isn’t available.  

Overall, food was a mixed bag.  Only a few dishes were ‘wow’!  Rest of them ‘Okayish’.  It wasn’t necessarily something that you would complain about, but it just failed to tickle your taste buds.  Also it would have been great if Indian Summer and Pondy Pils were available, sadly we had to stick to the 4 variants only.  Mr. Ayyappan waited on our table.  Service was courteous, no complaints there!

We were there for a good four hours and had a nice time with close buddies.  Overall it was quite an elaborate outing with beer and food and we paid a little less than 9K in all.   I would certainly come back to try newer varieties of beer and to see their starters go from ‘Okay’ to ‘Lipsmacking’!

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Puducherry's Catamaran Brewing Company is all about beers, ales and new beginnings

People flock to the old French town of Puducherry, attracted and intrigued by its unique ambience and character. Now, the union territory's first microbrewery, Catamaran Brewing Company, is adding to the charm, providing visitors another stop for their weekend trip.

Initially, it was largely the youth who visited the microbrewery inaugurated on September 25, 2021. But now, with awareness of crafts beer, the clients have taken a liking and the footfall has gone up. "After nine months of roller coaster rides, we are seeing different age groups enjoying the place. This is because we have something for every age group," informs Rangaraju Narayanasamy, director of the company, with business partner Durgaprasad Radhakrishnan.

Catamaran started by serving four different varieties of beer - Indian summer, a Belgian-style wheat beer, Chingari cider, an apple cider, Vox Populi, a dark lager, and Pondypils, a pilsner. After the overwhelming response, two new styles - Hopsunami, an Indian pale ale and Heyhefe, a hefeweizen - are also available on tap.

Two varieties with seasonal fruit flavours are added every week. The most popular choice is India Summer, with its pleasant sweetness and zesty, citrus flavours, medium-light body, smooth and creamy (it finishes up dry).

The Chingari Cider, which is a low body, refreshing and bubbling with an apple aroma, balanced together with a sweet and tart flavour to mask the warmth of alcohol. It is particularly popular with women.

The light-bodied Pondi Pilsner has a sweet and malty character with a little hop of flavour at the end, while the Vox populi is moderately crisp with low to moderate levels of sweetness with caramel, toffee and smokiness from roasted malt flavours.

Those who prefer something strong can try the Hopsunami and Heyhefe. Hopsunami's earthy and grassy notes hit first with a malty sweetness rounding up with intense hop characters of citrus fruit with esters produced by yeast.

Bitterness lingers on palate, making it dry, but toffee and caramel malt characters wind up the back of the palate, making it sessionable. The Heyhefe is medium-bodied with bready-grainy, sweet character from the wheat and clove and banana-like characters with a hint of bubble gum at the end.

Their craft beer selection uses exotic flavours of local fruits, wheat, spices, edible flowers and roots and are unique and refreshing. For those new to crafts beer, there is a taster tray to try the different varieties.

"As the summer is a ripening season for fruits, we have been able to source fresh fruits directly from farmers and thus, we were able to make Mango Cider (made from Alphonso mangoes from Krishnagiri farms), Mango Gose, Pomelo Seltzer (made from locally grown pomelo fruits), Siragasamba Rice Lager (using traditional rice)," explains Rangaraju.

Several other flavours will soon be on tap, including Guava Cider, Hibiscus Sour Ale, Jamun Pale Ale, and even a JJ Pale Ale, among others, "We want to pay homage to beloved John John Eapen, who educated the people and bought them closer to craft beer," says Rangaraju.

Along with the beer menu, the food has also undergone transformation over the months. Modern South Indian, Pan Asian, French and continental cuisines are available - vazhakai nachos, podi fried idli, spinach walnut phyllo cups, beer batter onion rings, karuvepillai milagu kozhi, Thai chicken satay with peanut butter sauce, curd rice 2.0 and much more.

These are served with exotic mocktails and tiki cocktails created by Shatbhi Basu, the first bartender in India. "We are planning to launch Pondicherry creole food festival and are gearing up for the beer festival in September," says Rangaraju. The boat-shaped construction (with recycled wood) also provides a stage for artistes and upcoming talents.

As a part of the new thriving industry, the microbrewery also expects support from government to scale production. "We pay the excise duties for the installed capacity, but we are producing only around 3500 litres , as we are not permitted to sell in growler. We want the government to permit craft beers in growler takeaway and beach shack tap rooms,"shares Rangaraju.

Here's hoping.

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Indulge 14th anniversary special: Pondy’s first microbrewery, Catamaran Brewing Company impresses with its crafted ales

Pondy’s first microbrewery is a pitcher of wow from the get-go. Three years in the making (since the license was applied for) by partners Rangaraju Narayanaswamy and Durga Prasad Radhakrishnan — the Catamaran Brewing Company features five beers on tap on any given day. Their most recent addition — was the Oktoberfest-inspired Marzen (with malty notes), and we’re told there’s already a Hot Mulled Cider lined up for Christmas! As for the dining experience, the spacious 6,500 sq ft is designed to give you ‘cruise vibes’ with portholes for windows, a staircase to take you ‘upper deck’ and waiters wearing name tags like Jack Sparrow and Captain Red Beard.

Beer rasam We settle in at a table just beneath what appears to be a ‘centre piece’  attraction —  a 25-foot surfboard suspended from the ceiling, just as chef Koushik S aka the ‘mad chef’ rolls out his first appetiser. As we quickly discover, beer has been creatively woven through the food as well. We sample crisp pani puris filled with tangy rasam laced with apple cider and crunchy vadams with a beer cheese dip. “Each beer takes about eight hours to brew,” Rangaraju informs us, as we take a quick break from tasting for a quick look-see of the brewing unit. “Last night, we started at 10 pm and ended at about 6 am,” he shares, while head brewer Suryakanth walks us through the prepping steps (milling, filtration, boiling). All of this, is of course, not including the 13 to 17-day fermentation cycle.

Think local  German brewmaster Oliver Schauf who incidentally worked on India’s first microbrewery (Doolally) in Pune over a decade ago, was roped in for the setup, which includes equipment from Italy and China weighing close to 13 tonnes and malt grain imported from Belgium. With a capacity of 500 litres, trials for new flavours are usually done with about 15  litres. And Rangaraju tells us, “We’re planning to use a lot of local ingredients.” Expect fruity flavours with jackfruit, coconut and mango as well as brewed pitchers of millets, coriander and vetiver. 

In-cider information We sip on the Chingari Cider (light and sweet) and graduate to the Vox Populi (dark lager with caramel notes) as we continue with the rest of our meal which is a spread of Modern South Indian, Pan Asian and Continental. The Homemade Fries loaded with beef bolognese and melted cheese and the innovative Masala Ratatouille Onigiri (sushi-meets-ratatouille) are flavour experiments we’ll be raving about for a while. INR 1,800 for a meal for two, including beverages. 

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A Beer Bus Is Set To Take Over The Streets Of Pondicherry This Weekend

Gear up for a one of a kind experience specially curated for beer enthusiasts, as a beer bus is set to take over the streets of Pondicherry . The coastal city makes for an ideal location for casual sight-seeing where travellers can enjoy the french architecture and influence. The union territory’s first microbrewery , Catamaran Brewing Co. is arranging this tour starting from Chennai and travelling all the way to Pondicherry on the 22nd of April 2023.

The round trip will include a three course meal and return the same day additionally people onboard will be able to enjoy unlimited craft beer . The twelve hour journey will include a tour of the brewery and provide a safe and enjoyable experience . Beer buses are pretty uncommon in India due to many stringent laws, however the Catamaran Brewing Co. have found a way to provide a fulfilling experience withoutbreaking any laws. 

The founder of the brewery previously shared with The Hindu, how the entire experience was inspired by a customer who made a playful suggestion for a transport service from Chennai to Pondicherry where one can bond with friends over beer. Catamaran launched in 2021 serving four different varieties of beer — Indian summer, a Belgian-style wheat beer, Chingari cider, an apple cider, Vox Populi, a dark lager, and Pondypils, a pilsner. 

The trip is also seeking to be educational, as brewers will explain to visitors how a grain is transformed into beer. At the brewery a gourmet experience awaits the travellers, delving into the intricacies of beer while pairing it with the finest foods.

You can find more information about the beer bus here . 

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From Passion to Pour

Brewing the   dream, visionaries behind catamaran.

Prasad Radhakrishnan

Craft Beer Connoisseur & Beer Advocate

Prasad Radhakrishnan is a seasoned electrical engineer with a decade of experience at Fortune 100 companies. His passion for craft beer led him to transition from engineering to entrepreneurship, co-founding Catamaran Brewing Co. in Pondicherry. Prasad brings his meticulous engineering mindset to manage beer quality and oversees marketing, ensuring every brew reflects his commitment to excellence and innovation.

Rangaraju Narayanasamy

Puducherry Native & Experienced Restaurateur

Rangaraju Narayanasamy, a native of Puducherry, brings a wealth of experience as a seasoned restaurateur and entrepreneur to Catamaran Brewing Co. His expertise in managing kitchen operations and finance ensures that the brew pub runs efficiently. Rangaraju's deep understanding of the culinary world and his business acumen make him an invaluable asset to the Catamaran team, delivering exceptional dining experiences to their patrons.

Brewing   Excellence

Best pale lager award for pondy pils (pilsner).

Food and Hospitality Association competition, Singapore, 2023

Our   Brewing Sanctuary

An inside look at our brewery.

Made from SS304, our two vessel, steam-driven brewhouse is a state-of-the-art design. Mash and lautering happens in one vessel while boiling and whirlpooling happens in another vessel. Our mash is single infusion type, which is ideal for efficient extraction from highly modified, modern 2 row grains.

Brewing   Headlines

Catamaran's media mentions.

Catamaran hits bull’s eye with its 'Beer Bus' Brews & Spirits | Apr-May 2023

Puducherry's Catamaran Brewing Company is all about beers, ales and new beginnings The New Indian Express | July 20, 2022

Pondy’s first microbrewery, Catamaran Brewing Company impresses with its crafted ales Indian Express INDULGE | October 29, 2021

First Ever Craft Brewery In Pondicherry Brewer World | September 30, 2021

Tipplers' paradise Puducherry gets its first microbrewery The New Indian Express | September 25, 2021

Say cheers to Puducherry’s first microbrewery, with drinks made using fresh local ingredients The Hindu | September 23, 2021

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Catamaran Brewing Company Introduces “Dive in Blues”, A Vibrant Low-Carb Hard Seltzer

Catamaran Brewing Company  introduces  “Dive in Blues” , a low-carb lavender-hued hard seltzer, a result of meticulous craftsmanship and Catamaran’s commitment to authenticity and sustainability.

The key to their exceptional product lies in their unconventional approach to fermentation. Instead of resorting to artificial additives and flavouring agents, they harness the magic of wild floral honey and sugarcane juice to create the base of their seltzer. This unique combination provides a subtle sweetness and brings a delightful complexity to the drink’s taste profile.

To elevate this experience further, they have embraced the infusion of butterfly pea flowers and blueberries, giving the seltzer its mesmerizing lavender hue. The butterfly pea flower lends a beautiful natural colour, while the blueberries contribute a touch of fruity zest that perfectly complements the honeyed base.

Commenting on the launch of “Dive in Blues”,   Suryakant Singh , Head Brewer at Catamaran Brewing Co. talks about the idea behind the seltzer, it’s production and flavour profile.

What inspired you to create hard seltzer, and how did you develop the recipe?

Our inspiration for making hard seltzer stemmed from our desire to capture the essence of Pondicherry – a place known for its colourful French Colony and craftsmanship. Our vision was to craft a light-bodied, easy-drinking, and mild beverage that would not only quench the thirst of locals and travellers but also evoke the artistic wonder the town embodies.

Thus, the idea of “Dive in Blues” was born.

The choice of the name “Blues” was deliberate, as it not only represented the serene blue hues of the sea but also paid tribute to the community of fishermen, surfers, divers, and volunteers continuously striving to Save the Ocean.

The idea for the recipe struck us one day while James (assistant brewer), Anand (trainee brewer), and I were enjoying our regular stop at Rock Beach, where Anna, the shopkeeper, served us Butterfly pea flower tea with a hint of lemon, that was the moment that sparked our inspiration.

We decided on making a seltzer because it offered the perfect blank canvas for infusing flavours, ensuring a light and refreshing outcome.

Could you take me through the process of creating Dive in Blues, from concept to the final product?

Dive in Blues is a hard seltzer, and the process began with fermenting a base made of wild floral honey collected from Kotagiri and Sugarcane juice, which provided the required gravity. We used wine yeast for fermentation, resulting in a Brut Seltzer with mild fruity esters.

Next, we infused the seltzer with Butterfly Pea flowers sourced from Auroville Farm and fresh Blueberry puree. These additions not only added flavour but also masked the dryness of the seltzer, leaving behind a pleasant light sweetness and a hint of spiciness from the berries.

Do you have plans to create more seltzer recipes in the future?

Absolutely! Dive in Blues is not our first foray into crafting seltzers. In the past, we have created seltzers like Mogambo Seltzer, which featured mosambi and bamblimass, and Chinese Orange, which inspired our Tropical Seltzer.

We are continuously experimenting to amaze our community with unique and natural fruit, flower, and spice-infused drinks. Currently, we are working on a couple of new experiments that challenge the conventional definition of seltzers established by other countries. We recently spoke to Ashish Nayak, a beer enthusiast, who provided us with valuable suggestions. We plan to incorporate those ideas to create offbeat seltzers that are rich and viscous, packed with the goodness of real fruit.

Aakriti Rawat

[email protected]

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• Swiggy Corporate

Curran Brewing Co. is a keep it simple, blue-collar microbrewery in Madison Township, just outside of Moscow.

They feature various tasty craft beers from IPAs to traditional Irish Ales and beyond. You can try their craft brews at restaurants throughout Scranton or stop by their taproom for tours, tastings, pints, flights or growler fills.

Don’t miss their Maggie’s Tail English Ale or Boat Beer, and if you like a punch of hops, Curran’s Double IPA hits the spot with big flavor.

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The Moscow Brewing Company produces cosmic ales that are steeped solidly in the brewing spirit of the Pacific and Inland Northwest.

Our taproom is open for your enjoyment during limited hours throughout the week.

We are located in the North Almon Business Park, one block north of Rosauer's Supermarket on North Almon Street.

Sunday: CLOSED

Monday: CLOSED

Tuesday: CLOSED

Wednesday: 4-8 p.m.

Thursday: 4-8 p.m.

Friday: 4-9 p.m.

Saturday: 2-9 p.m.

Taproom Hours:

COPYRIGHT 2014 THE MOSCOW BREWING CO.