Bengaluru’s craft beer scene has attracted fresh institutional capital with 33&Brew securing ₹20 crore in a Series A funding round led by Optimistic Capital, a sector-focused fund targeting India’s growing microbrewery market.
Optimistic Capital, which has launched a ₹200 crore fund dedicated exclusively to craft beer and allied operations, said it has deployed ₹30 crore so far. The remaining ₹170 crore is expected to be invested over the next three years across microbreweries, brewing infrastructure, bottling, and kegging facilities. The fund follows an owner-operator approach and is backed by investors from India as well as the Middle East and Africa.
Founded in 2024 by entrepreneur Karthik Chandrasekaran, 33&Brew is positioned as a concept-led microbrewery that blends craft beer with music culture. The Bengaluru-based outlet draws inspiration from vinyl records, referencing the 33⅓ RPM format, and allows patrons to select and play records during their visit. The brand aims to create a differentiated social experience that combines beer, food, and music.
The newly raised capital will be used primarily for construction and expansion, as 33&Brew looks to scale its footprint in a city that remains India’s most active microbrewery hub. The venue offers a range of in-house brewed beers alongside signature cocktails and a food menu designed with global influences. The culinary concept was developed in collaboration with chef Sabyasachi Gorai, known for his modern interpretation of Indian flavours.
Optimistic Capital said it plans to back at least two more microbreweries in Karnataka, with a particular focus on central Bengaluru. Future investments are also expected to involve collaborations with MasterChef winners and internationally recognised brewers.
Industry estimates suggest India’s craft beer segment continues to benefit from rising urban consumption, premiumisation trends, and demand for experiential dining. While regulatory hurdles remain, especially around licensing and distribution, Bengaluru continues to stand out as a testing ground for experimental brewing and differentiated hospitality concepts.
