Born in Manipal and raised in Belagavi, Vishwanath Nayak grew up with food in his DNA. His family’s culinary roots run deep — his grandfather moved from Udupi and founded Meenaxi Bhavan, one of Belagavi’s early landmarks at what is today’s Postman Circle, near Amba Bhavan. On his mother’s side, the family ran rice mills in Dakshina Kannada. “Food was always around me,” he says with a smile. “And somewhere deep down, I always knew I’d do something with it”
But his path wasn’t straightforward.
Education that sets the journey
After completing his 12th, Vishwanath pursued Dental Mechanics at SDM Dharwad, a course that combined precision, artistry, and hands-on skill — qualities that would later define his brewing career. He worked in Kolhapur before moving back to Belagavi, where he started his own dental lab, catering to over 25 dentists and training nearly 10 technicians in crafting dental prosthetics, crowns, and bridges.
“I’ve always loved working with my hands,” he says. “Whether it’s shaping a dental crown or brewing a perfect pint — it’s all about craftsmanship.”
Beer calling
In 2013, just when Bengaluru’s craft beer revolution began to take shape, Vishwanath’s curiosity was piqued. While researching food courses, he came across the Le Cordon Bleu program in Food Entrepreneurship and soon moved to Australia to study it. “I thought I’d go, learn, and come back to start something in food. I never imagined I’d end up staying there this long,” he admits. His three-year bachelor’s degree came with two key internships that proved to become stepping stones into the brewing industry. The second, at Sydney Brewery, Australia’s oldest licensed brewery and pub, was a turning point. It gave him first-hand exposure to the world of brewing — from fermentation science to quality control — and connected him with industry veterans.
Making it big in brewing
After graduating, he took up his first full-time role at Big Shed Brewery in Adelaide. What began as a job soon became a calling. Over five years, he worked his way up to Senior Brewer, overseeing everything from wort production to quality analysis. During this time, he also earned a Diploma in Brewing from the Chartered Institute of Brewers and Distillers (UK), deepening his expertise in water chemistry and microbiology — the heart of any great beer. “Beer is 99% water,” he explains. “The water’s chemistry decides its taste and personality.”
In 2019–20, Vishwanath experimented with the concept of smoothie beers — a new-age craft style popular in the U.S. His creation, a Mango and Coconut Smoothie Beer, not only overcame complex brewing challenges but also stood out for its packaging — the can design, painted by Vishwanath himself (he is also an artist), was voted 6th out of 100 entries in Australia’s Beer Artwork Awards.
His next stop was Pirate Life Brewery, once an independent name, now part of Asahi’s global portfolio. Producing over 260,000 litres a week, the brewery demanded precision, consistency, and discipline — qualities Vishwanath relished.
“Brewing isn’t glamorous,” he says. “It’s rigorous, repetitive, and incredibly scientific. But the beauty is in that balance — between chemistry, microbiology, and creativity.” He says, adding that a beer is more like a bread in liquid form, with the yeast and sugars and hence has a volatile nature with less alcohol and low Ph , unlike wine or spirits which can stay longer.
*Home beckons
Now, with over a decade of global brewing experience, Vishwanath dreams of bringing his craft back home to India.
“Someday, I want to start brewing in India — maybe even in Belagavi,” he says thoughtfully. “All I need is good water and the right partners who believe in beer as much as I do. In Bangalore, the food often takes center stage — I want to build something where the beer is the star, paired with honest local food.”
Married to Kawaljit, a Malaysian of Indian origin, Vishwanath visits Belagavi once a year — always carrying with him stories of flavor, foam, and the pursuit of perfect balance.
Because for him, brewing isn’t just a profession.
It’s a return — to roots, to craft, to the art of creating something that brings people together.
You can connect with Vish Nayak on his Insta handle
https://www.instagram.com/soonertheschooner
Or Linkedin
https://www.linkedin.com/in/vish-nayak