Bira 91’s Mysuru Brewery becomes India’s first Net Zero Brewery

 Bira 91 today declared the carbon neutrality of its Mysuru brewery making it India’s first Net Zero brewery. This milestone exemplifies Bira 91’s unwavering dedication to sustainability, as it continues to work towards its goal of becoming India’s first Net-Zero beer company by 2025, through its “Mission To Zero” initiative. 

 

Through an aggressive, 360 degree action plan to reduce energy use at its largest brewery in Mysuru, and transition to a 100% clean, renewable energy, Bira 91’s cut Scope 1 and Scope 2 emissions significantly to achieve this milestone.

 

Its carbon emissions for calendar year 2022 were independently assessed and certified by TÜV NORD, one of the world’s leading agencies to assess carbon footprint of companies. The assessment was done in compliance with global ISO 14064 standards, GHG Protocol and ISAE 3410.

 

Speaking of the milestone, Ankur Jain, Founder and CEO, B9 Beverages, said, “At Bira 91, we believe that beer can be even more flavorful if produced in sync with nature. We embarked on the Net-Zero journey a few years back and I am extremely proud that Mysuru Brewery has set a major milestone by becoming India’s first Net-Zero brewery. The Mission to Zero is perhaps the most important work that our company is doing. With a significant manufacturing footprint in India, we feel that we have the responsibility and opportunity to be stewards in the area of carbon neutrality and inspire all manufacturing companies in India to achieve Net Zero. I congratulate our Net Zero Team for working hard and with creativity to achieve what could have seemed unachievable when we announced this goal last year”.

 

Bira 91 embarked on its sustainability journey with the launch of the ‘Mission to Zero’ initiative last year. The company outlined four key areas to accomplish Mission To Zero – shifting to 100% clean energy, 60% reduction in energy consumption, reducing water usage by 50, and complete eradication of waste destined for landfills from all its breweries by 2025. The foundation of this initiative can be traced back to the collaboration between Kirin Holdings and B9 Beverages, which led to the establishment of the B9-Kirin Centre for Sustainable Growth, with a focus on environmental sustainability and business synergies. Consequently, the center initiated its Net Zero project, with the aim of achieving carbon neutrality by 2025. 

 

Sharing his perspective, Hiromasa Honda, Managing Director, Kirin Holdings Singapore,said, “At Kirin, we are dedicated to fostering shared social and economic value with all our stakeholders, while simultaneously striving for sustainable growth. Our partnership with Bira 91 over the past few years is a testament to this vision. By sharing our expertise in innovation and sustainable practices, we have been able to craft the highest quality, sustainable products together.” 

He further added, “We are delighted to announce a significant milestone in our joint net-zero vision, with Bira 91’s Mysuru brewery becoming India’s first carbon-neutral beer manufacturing unit. This remarkable accomplishment, coupled with the soaring demand for Bira 91 beers, is a prime example of how economic growth and social responsibility can work in harmony. We take great pride in our partnership with Bira 91 and look forward to continuing our journey toward a more sustainable future.”

Bira 91’s Mission to Zero has been focused on reducing energy use in its breweries by making its manufacturing processes more automated and efficient. It has transitioned to 100% renewable energy and electricity, produced through solar, hydroelectricity, wind and other clean sources. As a result. the brewery has eliminated its Scope 1 and Scope 2 carbon emissions, cutting down a remarkable 5000 tonnes since FY2021. The facility has also made significant strides in water conservation, saving a staggering 31 million litres of water, equivalent to over 120 million glasses. Moreover, by planting over 500 trees of local varieties on the premises, providing a natural carbon sink for the community. The brewery has achieved this Net Zero milestone several years ahead of its global peers in the sector.

Source: https://hospitalitybizindia.com/news-track/bira-91s-mysuru-brewery-becomes-indias-first-net-zero-brewery/

How is AI changing the customer experience?

 Nirav Akshay Oza, CEO, Efcee Hotels - A Leela Worldwide Venture, speaks about how the Indian luxury hotel industry is striving for continued growth and innovation through AI and technology

Here are some ways AI is transforming customer experience in the hotel industry: 

● Personalized recommendation’s

AI-powered algorithms analyze guest data to offer personalized recommendations, such as room preferences and dining suggestions. As personalization becomes increasingly important to customers, hotels that provide tailored experiences can improve customer satisfaction. A recent report revealed that 60% of customers expect personalized experiences from hotels, and 50% are more likely to return to hotels offering such experiences. 

● Streamlined check-in processes

Facial recognition and chatbot technologies can significantly reduce check-in times for guests. For instance, a Chinese hotel has implemented facial recognition technology to expedite the check-in process. A study by Oracle Hospitality found that 89% of hotel guests would prefer using their smartphones to hasten the check-in process, and 64% would opt for facial recognition technology for identification purposes. 

● Predictive maintenance

AI-powered predictive maintenance helps hotels detect potential issues before they escalate into major problems. This technology enables hotels to identify malfunctioning equipment before it breaks down, reduce downtime, and minimize repair costs. According to a recent report, predictive maintenance can decrease maintenance costs by up to 30% and reduce downtime by up to 45%

● Chatbots for customer service

Chatbots have gained popularity in the hotel industry, providing 24/7 customer service and assisting guests with queries and complaints. Additionally, chatbots offer recommendations and personalized promotions. A recent survey found that 73% of customers prefer using chatbots for customer service, and 55% would be willing to book a hotel room through a chatbot. 

● Voice assistants in hotel rooms

Voice assistants like Amazon’s Alexa and Google Home are increasingly being integrated into hotel rooms. Guests can use voice commands to control room temperature, lights, and even order room service. A recent report indicated that 73% of hotel guests would like to use voice assistants in their rooms, and 63% would be more likely to book a hotel room equipped with voice assistants. 

● AI-powered pricing strategies

AI-powered pricing strategies help hotels optimize room rates and maximize revenue by analyzing market trends, demand, and other factors. Additionally, these strategies enable hotels to adjust room rates in real time. A recent report found that AI-powered pricing strategies can increase revenue by up to 15% and reduce the time spent on pricing by up to 90%.

Source:https://www.hotelierindia.com/operations/how-is-ai-changing-customer-experience

New technological advancements in the Hospitality industry after the pandemic

 The COVID-19 pandemic has significantly impacted the hospitality industry, and many businesses have had to adapt to the new normal to survive. Here are some of the new technological advancements that have emerged in the hospitality industry in response to the pandemic:

Contactless Check-in and Check-out: Many hotels and vacation rentals have implemented contactless check-in and check-out processes to minimize the risk of transmission. Guests can now use their mobile devices to check-in, access their room keys, and make payments.

Mobile Room Keys: Mobile room keys allow guests to access their rooms without having to touch a keycard. This technology uses Bluetooth technology to detect when a guest is near their room and automatically unlocks the door.

Virtual Concierge: To reduce face-to-face interactions, many hotels have implemented virtual concierge services. Guests can now communicate with staff via text messaging or chatbots to request services or ask questions.

Air Quality Monitoring: Many hotels have started using air quality monitoring systems to ensure that the air in their buildings is clean and safe for guests. These systems can detect pollutants, humidity, temperature, and other factors that affect air quality.

Robotics: Some hotels have started using robots to perform tasks such as cleaning, room service delivery, and luggage handling. These robots help reduce the need for human interaction and can operate 24/7.

Contactless Payments: Contactless payment methods such as mobile payments and QR codes have become more popular in the hospitality industry. Guests can now pay for services and products without having to touch cash or credit cards.

Online Menus: Many restaurants and cafes have started using online menus to minimize the handling of physical menus. Guests can access the menu via their mobile devices or scan a QR code.

Social Distancing Monitoring: To ensure that guests are adhering to social distancing guidelines, some hotels have implemented social distancing monitoring systems. These systems use sensors and cameras to monitor guest movements and alert staff when social distancing rules are being violated.

Overall, these technological advancements have helped the hospitality industry to adapt to the challenges posed by the COVID-19 pandemic and provide a safer and more convenient experience for guests.

Major Grape Varieties

 Wine is one of the oldest and most beloved alcoholic beverages in the world, and it has been produced for thousands of years. There are countless grape varieties used in the making of wine, each with its own unique characteristics and flavor profile. However, some grape varieties have become more popular than others due to their exceptional quality and versatility. Here are some of the major grape varieties used for making wines across the world.

Cabernet Sauvignon - Cabernet Sauvignon is one of the most popular grape varieties used in the making of red wines. It is grown in many regions across the world, including France, California, Australia, and Chile. Cabernet Sauvignon is known for its bold flavors of black currant, cedar, and tobacco, and it can be aged for many years.

Chardonnay - Chardonnay is one of the most widely planted grape varieties in the world and is used for making white wines. It is grown in many regions, including France, California, and Australia. Chardonnay is known for its buttery and creamy flavors, as well as its citrus and tropical fruit notes. It can be oaked or unoaked, and it is often used in the making of sparkling wines.

Pinot Noir - Pinot Noir is a red grape variety that is grown in many regions across the world, including France, California, and New Zealand. It is known for its delicate and nuanced flavors of red berries, earthy spices, and floral notes. Pinot Noir is often used in the making of sparkling wines, as well as still wines.

Merlot - Merlot is another popular red grape variety used in the making of wine. It is grown in many regions, including France, California, and Italy. Merlot is known for its soft and velvety flavors of black cherry, plum, and chocolate. It is often blended with other red grape varieties, such as Cabernet Sauvignon.

Riesling - Riesling is a white grape variety that is grown in many regions across the world, including Germany, Austria, and Australia. It is known for its floral and citrus aromas, as well as its high acidity. Riesling can be made in a range of styles, from dry to sweet, and it is often used in the making of dessert wines.

Syrah/Shiraz - Syrah, also known as Shiraz in Australia, is a red grape variety that is grown in many regions across the world, including France, Australia, and the United States. It is known for its rich and bold flavors of blackberry, black pepper, and smoked meat. Syrah is often used in the making of blended wines, as well as single varietal wines.

Sauvignon Blanc - Sauvignon Blanc is a white grape variety that is grown in many regions across the world, including France, New Zealand, and California. It is known for its vibrant and refreshing flavors of citrus, green apple, and grassy notes. Sauvignon Blanc is often used in the making of sparkling wines, as well as still wines.

These are just a few of the major grape varieties used in the making of wines across the world. Each grape variety has its own unique characteristics and flavor profile, which is why wine lovers are always on the lookout for new and exciting wines to try. Whether you prefer red or white, dry or sweet, there is sure to be a wine out there that will suit your taste buds.

Manufacturing of Champagne

 The manufacture of Champagne is a centuries-old tradition that has been perfected over time. This sparkling wine is synonymous with luxury, celebration, and romance, and its production is steeped in history and tradition. In this article, we will take a closer look at the process of manufacturing Champagne and explore the key factors that make it such a unique and desirable beverage.

What is Champagne?

Before we dive into the manufacturing process, let's first define what Champagne is. Champagne is a type of sparkling wine that is produced exclusively in the Champagne region of France. It is made using a specific method called the traditional method, which involves a secondary fermentation in the bottle. This process produces carbon dioxide, which gives Champagne its characteristic bubbles and effervescence.

The Manufacturing Process

The manufacturing of Champagne is a complex and time-consuming process that requires great skill and attention to detail. The process involves several stages, including grape selection, pressing, fermentation, blending, aging, and bottling. Let's take a closer look at each stage.

Grape Selection

The first stage of Champagne production is grape selection. The Champagne region is known for its cool climate and chalky soil, which produces grapes with high acidity and a distinctive mineral character. Champagne is made from three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay is a white grape variety that produces elegant and crisp wines, while Pinot Noir and Pinot Meunier are red grape varieties that add structure and depth to the wine.

Pressing

Once the grapes are harvested, they are pressed to extract the juice. The pressing process is gentle to ensure that the juice remains clear and free from impurities. The first pressing, or cuvée, produces the highest quality juice, while the second pressing, or taille, produces lower quality juice.

Fermentation

After pressing, the juice is fermented in stainless steel tanks or oak barrels. Yeast is added to the juice to convert the sugar into alcohol. This primary fermentation usually takes around two weeks.

Blending

Once the primary fermentation is complete, the winemaker will taste and evaluate each batch of wine to determine its quality and character. The winemaker will then create a blend by combining different batches of wine to achieve the desired flavor profile. This blending process is a critical step in Champagne production and requires great skill and experience.

Secondary Fermentation

After the blend is created, the wine is bottled and a mixture of sugar and yeast, called the liqueur de tirage, is added to initiate a secondary fermentation in the bottle. This process is also known as the méthode champenoise or traditional method. The carbon dioxide produced during this secondary fermentation is trapped in the bottle, creating the bubbles and effervescence that Champagne is famous for.

Aging

After the secondary fermentation is complete, the Champagne is aged on its lees, which are the dead yeast cells left over from the secondary fermentation. This aging process can last anywhere from 15 months to several years, depending on the style of Champagne. The lees add complexity and richness to the wine, giving it a creamy texture and subtle flavors of bread, toast, and nuts.

Disgorgement

Once the Champagne has aged, it is time for disgorgement, which is the process of removing the lees from the bottle. The bottle is turned upside down, and the neck is dipped into a solution that freezes the lees into a solid plug. The bottle is then opened, and the pressure of the carbon dioxide forces the plug out, leaving a clear Champagne in the bottle.

Dosage

After disgorgement, the winemaker will add a small amount of wine and sugar, called the dosage, to the bottle to balance the acidity and add sweetness to the wine. The amount of dosage added can vary depending on the style of Champagne, from very dry (brut nature) to very sweet (demi-sec).

Bottling

Finally, the Champagne is corked and wired to ensure that the cork remains securely in place. The bottles are then aged for several more months to allow the wine to integrate and develop its flavors before they are ready for consumption.

The Role of Terroir

The Champagne region's unique terroir plays a significant role in the wine's production. The region's cool climate, chalky soil, and unique microclimate create the perfect growing conditions for the Chardonnay, Pinot Noir, and Pinot Meunier grape varieties. The region's winemakers also use traditional techniques and practices that have been passed down from generation to generation, ensuring that the quality and character of Champagne remain consistent over time.

Conclusion

In conclusion, the manufacturing of Champagne is a complex and time-consuming process that requires great skill and attention to detail. From grape selection to disgorgement and bottling, each stage of the process plays a critical role in creating the unique and desirable beverage that we know as Champagne. The Champagne region's terroir and traditional techniques also play a significant role in the wine's production, ensuring that it remains a symbol of luxury, celebration, and romance for generations to come.

Importance of Solera System into the making of Sherry

 Sherry wine is a fortified wine that is produced exclusively in the Jerez region of Andalusia, Spain. The unique character of Sherry wine is largely attributed to the Solera system of aging that is used in its production. The Solera system is a complex process that involves blending different vintages of wine to create a consistent and high-quality product. In this article, we will discuss the importance of the Solera system in the making of Sherry wine.

What is the Solera system?

The Solera system is a traditional aging method that has been used for centuries in the production of Sherry wine. It involves a series of stacked barrels or casks, called criaderas, that hold different vintages of wine. The oldest wine is stored in the bottom tier of the stack, while the youngest wine is stored in the top tier. The wine is aged by the process of fractional blending, where a portion of the oldest wine is drawn from the bottom tier and blended with the younger wines in the tiers above. This creates a consistent and uniform flavor profile for the wine.

How does the Solera system work in Sherry wine production?

The Solera system is an essential part of the Sherry wine production process. Once the grapes have been harvested and fermented, the wine is aged in barrels for a minimum of three years before it is bottled. The Solera system is used during the aging process to ensure that the wine develops a consistent flavor profile and maintains its quality over time.

The Solera system is made up of several levels of barrels or casks, each containing wine of a different age. The bottom level, known as the solera, contains the oldest wine, which is typically around five years old. The second level, known as the first criadera, contains wine that is around three years old. The third level, known as the second criadera, contains wine that is around two years old. The top level, known as the third criadera, contains the youngest wine, which is typically around one year old.

Throughout the aging process, a portion of the wine is drawn from the solera and blended with the wine in the first criadera. This process is known as saca, and it helps to refresh the wine in the first criadera and create a consistent flavor profile. The wine that is removed from the solera is replaced with wine from the first criadera, which is then topped up with wine from the second criadera. This process continues up through the levels, with the youngest wine being replaced with new wine each year.

Why is the Solera system important in the making of Sherry wine?

The Solera system is important in the making of Sherry wine for several reasons. First, it ensures that the wine maintains a consistent flavor profile and quality over time. By blending different vintages of wine, the Solera system creates a complex and nuanced flavor that is unique to Sherry wine. Second, it allows winemakers to produce large quantities of wine while maintaining a high level of quality. Finally, it ensures that the wine is aged properly and develops the characteristic flavors and aromas of Sherry wine.

In conclusion, the Solera system is an essential part of the Sherry wine production process. It ensures that the wine maintains a consistent flavor profile and quality over time, allows winemakers to produce large quantities of wine while maintaining a high level of quality, and ensures that the wine is aged properly and develops the characteristic flavors and aromas of Sherry wine. Without the Solera system, it would be impossible to produce the unique and complex flavors of Sherry wine that are enjoyed by wine enthusiasts around the world.

MADEIRA WINE

 Madeira wine is a fortified wine produced on the Portuguese island of Madeira, located in the Atlantic Ocean off the coast of Morocco. The wine has a long and fascinating history, dating back to the 15th century when Portuguese explorers first began to cultivate vines on the island. Over time, Madeira wine has become renowned for its unique taste, longevity, and versatility.

Madeira wine is made from a blend of different grape varieties, including Tinta Negra, Verdelho, Bual, and Malvasia. The grapes are grown on steep terraces on the island's volcanic soil, which imparts a unique mineral character to the wine. After the grapes are harvested, they are crushed and fermented to produce a dry, acidic wine. The wine is then fortified with a neutral grape spirit, which raises the alcohol content and stops the fermentation process.

One of the unique aspects of Madeira wine is that it is intentionally oxidized, which gives it its characteristic nutty, caramelized flavor profile. To achieve this oxidation, the wine is heated and exposed to oxygen for an extended period, sometimes up to 20 years or more. This process also gives the wine its remarkable longevity - Madeira wine can remain drinkable for centuries if stored properly.

There are four main styles of Madeira wine: Sercial, Verdelho, Bual, and Malmsey. Sercial is the driest style, with a pale golden color and a crisp, citrusy flavor. Verdelho is slightly sweeter, with a medium amber color and a complex, spicy character. Bual is even sweeter, with a rich, nutty flavor and a dark amber color. Malmsey is the sweetest style, with a deep mahogany color and a luscious, caramelized taste.

Madeira wine is a versatile wine that can be enjoyed in many different ways. It can be served as an aperitif, paired with savory snacks such as olives or nuts. It also pairs well with desserts, particularly those that are caramel or chocolate-based. Madeira wine can also be used in cooking, particularly in sauces and marinades for meat dishes.

In conclusion, Madeira wine is a unique and fascinating wine with a rich history and a distinctive flavor profile. Its intentional oxidation and fortification make it one of the most long-lived wines in the world, while its versatility makes it a favorite of wine enthusiasts and food lovers alike.