A short guide to Indian beer: crisp lagers made for spicy food, India's strong beers, craft-style brands like Bira 91, and Indian-inspired beers brewed in the US.
Order a beer in most of India and you will be handed a large, very cold bottle of lager. Indian beer is mostly made for heat: the weather, and the food.
Crisp lagers
The classic Indian beer is a pale, light, fizzy lager. That makes sense with spicy food. The cold and the bubbles refresh your palate after each bite of chilli, and a light beer doesn’t fight with the spices.
Names you will see:
- Kingfisher, from United Breweries in Bengaluru, is the best known at home and abroad.
- Taj Mahal is a light, crisp lager long associated with Indian restaurants overseas.
- Flying Horse Royal Lager is another smooth lager, often in large bottles.
Strong beer
India has a big market for strong beer, usually around 7–8% alcohol, sweeter and fuller in body than a standard lager. Haywards 5000 is one of the best-known names. Treat it with more respect than a session beer.
The new wave: Bira 91 and friends
Since the 2010s, Indian beer has become more varied. Bira 91, launched in 2015, made its name with Bira White, a hazy wheat beer with citrus and a soft finish. Wheat beers and craft-style ales have become popular with younger urban drinkers, though lager and strong beer still sell the most.
Indian-inspired, brewed in America
Some beers are designed for Indian food but brewed elsewhere. Rupee beers are brewed in the United States, including a basmati rice lager. We list them separately on our bar menu so it’s always clear where a beer was made.
What to drink with what
- Fried starters like Chicken 65 or Andhra fried fish: an ice-cold lager.
- Tandoori chicken and kebabs: a citrusy wheat beer lifts the smoke.
- Rich curries: a fuller lager or a strong beer.
- Very hot Andhra dishes: lager first, or a lassi (see our spice guide).
Our bar stocks a rotating selection, so ask your server what’s pouring today. Please drink responsibly; you must be 21 or over with valid ID.