Brewery Review : Float Brewery , Kalyan Nagar , Bangalore

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With the arrival of Float at Kalyan Nagar, the brewery scene has received a new impetus in the northern Bangalore.

One of the biggest in the area , this multi- storied scenic brewery in Kammanahalli serves some of the best craft brews in the city of Bangalore.

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The Beer and Drinks

The Foursome beers on tap ! Starting from their Light bodied, crisp, clean and refreshing beer for those who prefer their beer medium bitter with short finish short, Sunset has Lemony and citrusy aroma too.

Next is the “Pale and refreshing Qmulus with aromas of Bananas & Bubblegum. This one is highly effervescent with a smooth fluffy mouth feel.

With sweetness of Toffee and Caramel ,complimented by traditional English hops that give off an earthy, floral aroma , Troika is a smooth easy medium bodied & carbonated beer with a gorgeous red and off white texture.

The last one is the brew master’s favourite creation ,is inspired by his very own crazy ideas and has been aptly named Butterfly. This one is my favourite among the four here.

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But Float is not just about beer as they have several exotic unmissable cocktails and drinks too. We tried some of them like Tomatino Bloody Geisha-Vodka , English bitter , Kamikaze , Old fashioned.

The Food

When critically acclaimed Chef Vivek Salunkhe is at helm of their culinary affairs , the menu is bound to be ecstatic. He is known for pulling off old favourites and testing new ones without any remorse.

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I will begin with their limited Edition Oink Pie , as this is must have dish with recipe inspired by Coorg’s Pandi curry served as a delectable pie. Please consider yourself lucky if you get to relish one there as they are baked only dozen a day.

Thai food has always enticed me and this Siamese salad , Som Tam with raw papaya salad, grated mango, beans and cherry tomatoes, is an absolute delight to have. On chef Salukhe insistence, we had an opportunity of trying Bhopali Achari Ghost , a slow cooked mutton preparation with Indian pickling spices and flavours and goes well with a parantha.

Another unmissable delicacy from the menu is the mouth melting Braised Pork Belly served with mushrooms, leeks, scallions & glass noodles. Batter fried buttermilk chicken , marinated extensively for half a day and batter fried & accompanied with spicy mayo sauce.

Merguez Lamb Kebab , it is a Chef’s take on the highly-spiced North African lamb kebab sausages, served with garlic mayo. The Thai Fresh bird eye chilli sauce laced prawn preparation , Prawn Nam Prik was spicily delicious and flavoursome. The HawaiianTuna Poke Toast , a traditional polynesian appetiser with Hawaiian poke , tuna, pineapple, dressed in spicy mayo & panko crumble on ciabatta toast, now trending in many west coast restaurants in USA.

From their Desserts galore. we had Pavlova ,named after a Russian ballerina, Anna Pavlova,with gooey meringue topped with crème fraiche, mixed berries & seasonal fruits & vanilla ice-cream , followed by the Salted Blueberry and Cheese mousse, the Philadelphia cheese mousse, Salted biscotti, Blue Berry coulis & granola and Orange zabaglione Cake– the chef’s take on the classic Italian Fresh baked Orange cake with orange crème anglaise.