17 October,2026 01:21 PM IST | Mumbai | Junisha Dama
The fermentarium brews 15 craft beers. The space is constructed keeping in mind all measures to prevent the beer from touching air or picking up microbial contamination. Pics/Sayyed Sameer Abedi; Special Arrangement
Dadar has a large park, sea views, and great residential character. Yet the neighbourhood was missing something - a brewery. Madwater Brewery at Ruby Tower is pouring to fill that void. Founded by Raj Rai and Abhijit Rao, Madwater Brewery's proposition is interesting in Maharashtra. Beer production and on-premise service in the state operates within a regulated excise framework.
The state's excise department lists separate licences for a microbrewery, beer production in restaurants, and for serving beer on the premises of a restaurant. Madwater's founders say the brewery and taproom can operate together within the applicable permissions. This makes Madwater Mumbai's first such facility, where the beer is made steps away from the tap it is being served out of.
The 10,000 sq ft brewery and taproom fuses Art Deco with Brutalism, where the interiors are arguably as much a draw as the beer. Developed along with The Busride Design Studio, it takes its cues from Mumbai's Art Deco and Belgium's Brutalist architecture. After all, they are serving Belgian style craft beer in Mumbai. The result is a design, what the team is calling, D(eco) Brutalism.
The 32-foot ceilings, structural steel and cantilevered terrace will intrigue patrons. Rubble recovered from the property has been mixed with concrete in a terrazzo-like process, while construction waste sourced from across Mumbai has been incorporated into the interiors. Downstairs, the brewery functions as a beer hall and amphitheatre, with a rugged setting that will accommodate music and performances. Every pillar has edges that jut out, giving room to rest your glass while standing.
Upstairs, offers a warmer vibe with natural soft light.
At the heart is the Fermentarium, headed by Sven Kerstens, who brings his expertise from Antwerp in Belgium. The brewery's range spans approximately 15 beers. These include No Non-sense Pils, a crisp lager, Dark Ritual, a cocoa-accented stout, and Smoke Break, an ale made with beechwood-smoked malt.
Their signature is Low Cal, a low ABV beer that the founders are positioning as a lighter alternative without compromising on the experience of drinking beer. The idea is to retain body, carbonation and flavour while lowering alcohol content and calories. For drinkers looking for an option that won't leave you bloated, it offers a different entry point into craft beer. Executive chef Gurudatt Sawant's menu moves between fried chicken, kebabs, burgers, yakitori, New York-style pizzas, and more.
For Dadar, Madwater feels like a shift in the neighbourhood's dining and drinking landscape. For the city, it offers a great mid-way stop for a beer after work (or Sunday lunch) between the South and the North.
AT Madwater Brewery, The Ruby Tower, Senapati Bapat Marg, Dadar West.
LOG ON TO @madwaterbrewerymumbai
. Dark Ritual (Rs 630 for 450 ml): Stout fans, rejoice. Madwater's nitro stout is well worth ordering, opening with aromas of coffee and dark chocolate that promise depth. A creamy head lends the beer a smooth sip, while its easy-drinking character ensures it doesn't feel too heavy.
. Low Cal (Rs 400 for 330 ml): For those who enjoy a beer but could do without the post-pint bloat, Low Cal makes a compelling case. It's a crisp, clean pour, and also a good entry point for those who aren't particularly big fans of beer. Refreshing enough for a hot Mumbai afternoon, it goes down easily. Think of it as a lighter way to enjoy a beer without making a meal of it.
. Forbidden Fruit (Rs 430 for 330 ml): Mango beers have found fans across the country, but you get a familiar favourite twist. Using the Alphonso brings a refreshing lift to the ale without turning it into an overly sweet, mango-flavoured drink. The underlying character of the ale still shines through.
. Rajma Royale (Rs 600): Vegetarians get their galouti as a rajma version here. Each galouti is topped with a dollop of beetroot chutney, adding freshness to an otherwise warm and dense bite. It's a dependable, no-fuss option that delivers exactly what you would expect.
. Mad Fried Chicken (Rs 560): A pint and fried chicken are a pairing that rarely needs convincing. This version gets the basics right, with a light-to-medium batter that delivers crunch. It's rubbed with a spice blend that's spicy, with hints of lemongrass and curry leaf. The peanut chutney on the side is South Indian-inspired, but brightened with basil and lemon.
. Picante Pepperoni (Rs 750): This New York-style pizza starts with a 48-hour-hydrated dough. Why do chefs choose to do this? It lends the base a subtle tang. Pork pepperoni crowns the dough, and Calabrian chilli adds measured hotness to the pie.
