Madwater Brewery Opens in Mumbai with 15-Beer Portfolio and On-Site Brewing Facility

Madwater Brewery is set to open to the public on 16th October 2026 at Ruby Tower, Mumbai, entering the city's hospitality market with an on-site brewing facility, a food-led taproom and a portfolio of about 15 beers. Founded by Raj Rai and Abhijit Rao, the business combines a microbrewery and taproom operation with a production and retail vertical supported by a craft brewery in Nashik.

The Mumbai outlet has been developed around a 32-foot-high space with a cantilevered terrace. Designed in consultation with The Busride Design Studio, the property incorporates reclaimed rubble from the site and construction waste collected across Mumbai. The ground floor will function as a beer hall and performance space, while the upper level has a separate dining and social setting. The design draws on Mumbai's Art Deco architecture, industrial structures and relationship with its waterfront.

“Mumbai makes you earn every square foot, and that forced us to be sharper about what deserved to exist inside this space,” says Raj Rai, Founder & CEO, Madwater Brewery – Microbreweries & Taprooms. “For us, the space was never meant to exist separately from the brand. Madwater is about curiosity, movement and the freedom to see what happens when you bring different things together. We wanted to be bold in how we built it, but never loud for the sake of being loud; crafted in every detail, but still welcoming enough for someone walking into a brewery for the first time. Most importantly, it had to feel rooted in Mumbai. The result is a place where beer, food, architecture, music and people can come together naturally.”

Beer production will be centred on the property's Fermentarium, where brews will be made and served on site. Specialty beers are produced in 300-litre batches using malts and noble hops sourced from the Czech Republic and the US West Coast. Technical Director Sven Kerstens, who brings brewing experience from Antwerp, is working with Head Brewer Rahul Pawar on brewing processes, fermentation and consistency.

The in-house portfolio spans an alcohol content of 2.8 percent to 6.5 percent. It includes German-style lagers, smoked ales, stout, fruit-driven beers and a Belgian-yeast Saison. The range features Dark Ritual, a stout with roasted and cocoa notes; No Non-sense Pils, a pale lager made using traditional horizontal fermenters; and Smoke Break, an ale brewed with beechwood-smoked malt. Cask No. 9, a whisky ale, and Low Cal, a 2.8 percent ABV beer, are also part of the lineup.

“My background is in brewing, so the beer was always going to be at the heart of Madwater Brewery,” says Abhijit Rao, Founder & CEO, Madwater Brewery – Brewing & Retail. “We wanted to build the capability to understand every part of the process, from ingredients and recipes to fermentation, freshness and consistency. But craft, for us, isn't about making beer complicated. It is about caring enough about the details to make something people genuinely want to drink. That is where curiosity and discipline meet, you can experiment with flavour while still respecting the fundamentals that make a great beer.”

The food programme is led by Executive Chef Gurudatt Sawant, whose menu has been designed to complement the beer range. Dishes include beer-battered fish and chips, buttermilk-fried chicken burger, yakitori, pork belly, New York-style pizzas made with 48-hour hydrated dough, Indian preparations, pastas and desserts. The menu combines different culinary influences rather than following a single cuisine.

“I've always believed in ‘Caviar to the Multitude.’ Good, thoughtful food shouldn't be reserved for a few,” says Chef Gurudatt Sawant, Executive Chef, Madwater Brewery. “At Madwater Brewery, every dish starts with the glass beside it. The smoke, the spice, the crunch and the richness were all chosen with the beer in mind. It is playful and bold, but there is real technique behind every plate. We want the food to feel approachable without becoming predictable, something you can come in curious about, discover for yourself and return to because you enjoyed it.”

The brewery also plans to introduce a Brew Your Own Beer programme in its second phase, allowing visitors and homebrewers to participate in the brewing process. The initiative will add an experiential component to the taproom's food and beverage offering.