Behind the Brewpub Scenes

Date

Running a brewpub isn’t easy- it’s a lot of work, a lot of sweat and the occasional tears.

There are a lot of good, earnest people working behind the scenes, who put in a great deal of effort, round-the-clock, to ensure that everything you love about Toit stay that way.
And these people are none other than our never-tiring, ever-inspiring staff.
Our very own Toit Army- a battalion dedicated to the cause of good beer!

Meet the guy who swings the swing and slays the beat, our in-house music man, DJ Chris. He’s been spinning the scene for over a decade now, and loves how he has something new to learn with every evolving music trend.

Have you always been a DJ?

For pretty much sometime now. Almost around 11 years.
I got into it mainly when I used to call friends over to my home, for birthday parties and stuff. Ultimately, I would end up being the DJ. It started like that. And my friends said that since I liked it so much, I might as well look into it. So, that’s how I started out.

When did you decide to move from the home parties to doing this professionally?

Basically, I started out playing at weddings. Retro, and dance stuff mainly. And then I started working at a rock pub, and that’s when the rock influence came in. I worked at two rock pubs, and from there, Toit.

Have you always liked rock? Or are you into specific genres?

I’m into all kinds of music. Nothing in particular. It’s music. All of it.

I’m into all kinds of music

So, how exactly did Toit end up happening? What were you doing before that?

Started off playing in those two rock pubs through a referral I got. I was there for about three years each, in both places. Toit also happened through a friend’s referral, in the same way.

What kind of interview do DJs have? Do you need to play songs at your interviews?

Some places have that, and they do that to get to know exactly what the DJ is all about. I had that once here before I joined. It wasn’t really an interview, it was more like finding out what music I play. They asked if I would like to do a set for one night, and I said “ok sure” and after that night was over, and that was it. I was in Toit.

You’ve been here right from when Toit started. Is there a formula you’ve developed over the years?

It depends on the place I’m playing at and the people who walk in on a daily basis. And also according to the music that is popular. It’s mainly based on the crowd, because the crowd shifts from time to time. So I look at the crowd, but also the place, because it needs to match the ambience also.

Out here, there’s Rock, there’s Blues, there’s New Age, Alternative, etc. I need to cater to everybody that is coming in. I judge the crowd that comes in and keep shifting on a half an hour to forty five minutes basis. So I try to mix and blend music accordingly.

Is that hard to do?

A little. Because I don’t cut and paste music. It’s not like if you come up to me and say you want this track next, and if I’m playing classic rock, I won’t cut the track to play an alternative track next. I’ll blend it out into a new age track, for which I need time. I don’t want to be like other places where you just stop something and play something else.

Which brings me to—on a scale of one to ten, how much do DJs hate requests?

One being highest or ten? If ten is highest, then ten. And If you’re drunk, then definitely ten.

But is it considered rude to request? Do DJs take offence when someone requests something not on their set?

Not really. It’s fine. I just dislike when people come and ask for something else when you’re playing something different, like of a different genre. If you can convince him/her to go with the flow, then nothing like it.

And how do you do that?

Just talk to them, based on the genre they like, try and deviate—divert them into something else, something popular and if they like what you play, you can continue with that.

A smile is always better, because then they become easier to approach.

A smile is always better, because then they become easier to approach. But if you keep up your guard, sometimes they become more aggressive with their demands.

So, what’s a day like in your life?

My day starts with my son at home. I also work part time as a mechanic, in my friend’s garage in Kamnahalli. That’s an on and off kind of thing. We work with few bikes and lots of cars. Once I finish with that, in the evenings I get back, rest for a while, get ready and then come here. Finish here, go back home and then maybe for an hour or so, sit with some music, review some stuff, and that’s how the days are for me.

I’m from Sunday to Thursday. One advantage that Toit has given me, is that because I can take the weekends off, like Friday and Saturday, I get to play at other places as well. I play at other bars, and maybe even some weddings.

Is it a hectic life? Since you’re doing two jobs as well.

If you look at it that way, then you’ll think it is hectic. But if you space it out and manage time properly, it won’t be.

Does this openness to music you have, of embracing all genres, help with your work?

It does. When I play at Toit, sometimes I start off with a Jazz set, move into a Blues set—it depends on the crowd. Depending on the day of the week, the music will be slightly different. I like to collect all kinds of music because that way, even when I play at weddings, it works out for me.

Toit-Staff11-content
And the whole idea is that when you’re looking for new music, you will stumble upon that one odd track that will take you into a new genre altogether. So you follow that path and let the flow take you wherever. It’s the same when I play. It’s much better that way, although it’s not easy. The challenge is more when you try and remember the artist, look for the track and play something new.
It’s more exciting that way.

What’s an off-day like?

If you’re looking at 30 days in a month, I may be off on one or two of those days. If I’m off, I spend time with family. We usually take a road trip to KGF to visit my grandma.

What’s the best and worst thing about being a DJ? Or hardest and best.

Hardest—trying to get someone who has come with a different mindset to listen to what you’re going to play and actually make them groove to what you’re playing.

Best—it’s a nice job. It gives me peace and calm. It’s so peaceful when you listen to music.

…it’s a nice job. It gives me peace and calm.

Because you’ve been doing this for 11 years, across venues and events, have you ever witnessed anything crazy in all those years?

Nothing much really. People just go mad when they start dancing, at weddings especially. One wedding, when I was playing, people started dancing on the tables. And that was pretty crazy. Over here at Toit, it’s more relaxed because we get a nice crowd. They don’t do any crazy stuff, really.

Do a lot of people here come up to you and talk about your music?

Yeah, they do. Which is something I like. Helps me a lot in one way, because I’ll get to know exactly what kind of crowd is coming into Toit and I can play different genres accordingly. Because everyone is evolving into different kinds of music and things they like, so it helps me also in a way that when they come and interact with me, it’s a much easier way to share what I know, and also get to know what they like.
That’s also how you get more customers coming in, because they’ll come in for that particular kind of music that you play, which no other place in Bangalore plays right now.

In the 11 years you’ve been playing in Bangalore, what’s the major musical shift you’ve seen?

Lot of people have moved away from Classic Rock and gone to New Age music. But as generations evolve, you will go into something new. It’s not a bad thing. It’s always nice to have something new. But yes, those who have moved on from Classic Rock, they still like going back to the old times, so it’s a mixed blend between classic and new age. That’s what we try doing here, where we blend everything well.

Today music is a little more electronic oriented compared to the old days when people used to play live. They do it now as well, but it’s more digital oriented.

You need to accept things that are evolving. If you don’t accept it and want to be stuck with only classics, then it’s going to be very difficult. You need to be more open minded to play all kinds of music.

Today music is a little more electronic oriented compared to the old days…

And is being a DJ is lucrative job? It seems like a glamorous space to be in.

It’s as hard as any other job. For a DJ, you need to put in a lot of work before hand, and you need to know, before starting out, what kind of a DJ you want to become and where you want to go with it. Small basics of technical know-how, what sound is, how it works—if you know those basics, it will help you a lot in the longer run.

Is formal education important for this? Or do you think learning on the job gives you more of an edge?

You can learn on the job. Hands-on is always better, you’ll get to know exactly the ins and outs of it. As for me, there wasn’t anyone back then to teach me about it so I had to learn by myself, and from friends. I worked for a small sound company also, and that’s where I learnt about sound and how mixers work and stuff.

In a way, having schools helps people learn, because they might feel like they’re missing out on something but when you have the internet, you can do a lot of things.

Who are your favourite DJs right now?

Indian—DJ Vacchan. He’s always been my favourite.

Foreign—Paul van Dyk

Any track you particularly loving right now?

Uptown Funk by Bruno Mars. It has a nice new funk feeling to it.

How’s the experience here been so far?

It’s been very good. From the way I started out and how the crowd has evolved over the last four years. It’s very good. Compared to other places, sometimes you see a regular crowd that comes in, but here it varies. When people bring their friends and enjoy the music, and then when they make requests, that’s how I evolve and get to know what people like.

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Look forward to having you back when you are old enough to get Toit!

Please contact us between 9am and 7pm for reservations

Oktoberfest Special

märzen

The classic, traditional Marzen, this beer style originated in Bavaria and is brewed primarily for the Oktoberfest during the end of September and the beginning of October. 

Our version of the classic is an elegant, malty German lager with a rich and toasty malt flavour, with an aftertaste so rich that you can’t resist another glass. 

*(ABV in Pune and Mumbai is 4.9%, and 5.8% in Bengaluru)

AROMA

Moderate intensity aroma of German malt, rich, bready, toasty.

ABV

5.8%*

MOUTHFEEL

Medium-bodied, with a smooth, creamy texture.

APPEARANCE

Amber Orange

FLAVOUR

Moderately-dry to dry. Distinctive and complex maltiness including a bready, toasty aspect. Moderate hop bitterness and low hop flavour.

Oktoberfest Special

German Pilsner

A crisp, exceptionally clean beer prominently featuring noble German hops and the finest Pilsner malt that gives it an impeccably balanced hop profile.

Pouring a brilliant straw colour, it offers floral and spicy aroma with flavours of lightly sweet malt, finishing firm and dry on the palate.

AROMA

Malty with floral and spicy aroma

ABV

4.8%

MOUTHFEEL

Light to medium body

APPEARANCE

Light Straw

FLAVOUR

Medium to high hop bitterness and subtle grain sweetness

Oktoberfest Special

Dunkel Bock

A clear, dark brown coloured strong lager, this beer brings the typical bready and malty characters to the forefront. Our Dunkel Bock is a strong, medium bodied lager, which is toasty but does not have roasted flavours and maintains clean lager attributes. It has little to no hop aroma or flavour, with only slight bitterness to balance the malty richness.

Get in the festive spirit with the Dunkel Bock. Prost!

AROMA

Malty

ABV

6.5%

MOUTHFEEL

Medium bodied, highly carbonated, smooth

APPEARANCE

Clear dark brown

FLAVOUR

Bready, toasty

Please contact us between 9am and 7pm for reservations

TOIT PUNE

Specials

American IPA

West Coast IPA

A West Coast-style American IPA aggressively hopped with a blend of Simcoe, Centennial, Amarillo and El Dorado hops.

This brew is all about the hops – that lends it clear aromas of pine, stone fruit and citrus.

The beer has a coating mouthfeel with long lasting bitterness and balanced malt body.

AROMA

Pine, stone fruit, citrus

ABV

6.6%

MOUTHFEEL

Light to medium body

APPEARANCE

Deep Golden

FLAVOUR

A crisp, bold hop forward front followed by piney and citrus notes

Sounds like something you and your friends would want to do?

Simply read and fill the form below and we’ll get in touch with you. And soon too! We hate turning people away, but we can only incorporate a certain number so that the experience remains personal.
All tours are currently out of Toit Bangalore.

    • Brewery Tours are held on every 1st Saturday of the month. The tour and beer tasting session starts at 11:30am and lasts for about 1.5 hours.
    • Registration fees for the Tour is Rs.850 + taxes. This is inclusive of beer samples, food pairing, a certificate & T-shirt.
    • Each tour has an upper limit of 20 people.  So register early to get your preferred date.
    • The minimum age to be eligible to sign up for the tour is 21 years. Carrying valid ID to take part in the Tour is mandatory. 
    • Kindly inform us in advance if you have any dietary restrictions or allergies.
    • We advise patrons who are on medication to refrain from taking the tour.
    • If you are a traveller, please note that International Credit Cards are not accepted as part of our online registration. Please send us an email to toitblr@toit.in and we can sort it out for you. Or just drop by at our pub, grab a beer and register at the front desk.
    • Because all the money goes to charity, refunds won’t be possible.
    • All tours are currently out of Toit Bangalore.

    Specials

    Kolsch Beer

    Kolsch

    The Kolsch, originating from Cologne, Germany, is a light and refreshing ale-lager hybrid. The beer is clean, crisp and delicately-balanced with a subtle fruit and hop character. Our version is made with a single hop, Mandarina Bavaria, that lends the brew distinctive mandarin and citrus notes.

    AROMA

    Low malt aroma, with a grainy-sweet character. A delicately spicy hop aroma, with a pleasant and subtle fruit aroma

    ABV

    4.9%

    MOUTHFEEL

    Medium-light & medium carbonation

    APPEARANCE

    Clear, pale gold to light gold

    FLAVOUR

    Low fruity sweetness, medium-low bitterness with delicate dryness and slight crispness

    Specials

    Dark Vader

    Schwarzbier

    ​​This German style dark lager is a regional specialty from southern Thuringen and northern Franconia in Germany.

    It balances a complex malt flavour with a generous addition of noble hops, with notes of caramel.

    The Special beer is rumoured to have strange powers, in that over a few pints, you seem to lose your ability to say ‘no’ to more. Don’t believe us? Well, have a taste of it yourself and see. But we warned—you don’t know the power of the dark side…umm…lager.

    AROMA

    Slightly malty

    ABV

    5.0%

    MOUTHFEEL

    Medium body, smooth

    APPEARANCE

    Black

    FLAVOUR

    Light malty with hints of caramel

    Specials

    West Coast IPA

    SMaSH

    While most beers use a blend of multiple hops and malts the SMaSH is brewed with a single variety of malt (Pilsner Malt) and hops (Amarillo hops).

    This refreshing beer showcases the individual characteristics of each ingredient, creating a distinctive yet balanced flavour profile. The Verdant IPA yeast helps the hop character shine through, while maintaining the grainy backbone.

    It’s the perfect beer to welcome Spring and the perfect excuse you need to get SMaSHed.

    AROMA

    Floral, citrus

    ABV

    4.8%

    MOUTHFEEL

    Light-medium bodied, medium carbonated.

    APPEARANCE

    Light yellow, slightly hazy.

    FLAVOUR

    Slightly bitter, citrusy flavour followed by malty aftertaste.

    Please contact us between 9am and 7pm for reservations

    Please contact us between 9am and 7pm for reservations

    Oktoberfest Special

    Schwarzbier

    This German style dark lager is a regional specialty from southern Thuringen and northern Franconia in Germany.

    It balances a complex malt flavour with a generous addition of noble hops, with notes of caramel.

    The Special beer is rumoured to have strange powers, in that over a few pints, you seem to lose your ability to say ‘no’ to more. Don’t believe us? Well, have a taste of it yourself and see.

    AROMA

    Slightly malty

    ABV

    5.5%

    MOUTHFEEL

    Medium body, smooth

    APPEARANCE

    Black

    FLAVOUR

    Light malty with hints of caramel

    Specials

    Kolsch Beer

    Kolsch

    The Kolsch, originating from Cologne, Germany, is a light and refreshing ale-lager hybrid. The beer is clean, crisp and delicately-balanced with a subtle fruit and hop character. Our version is made with a single hop, Mandarina Bavaria, that lends the brew distinctive mandarin and citrus notes.

    AROMA

    Low malt aroma, with a grainy-sweet character. A delicately spicy hop aroma, with a pleasant and subtle fruit aroma

    ABV

    4.9%

    MOUTHFEEL

    Medium-light & medium carbonation

    APPEARANCE

    Clear, pale gold to light gold

    FLAVOUR

    Low fruity sweetness, medium-low bitterness with delicate dryness and slight crispness

    Specials

    saison

    Lemon Tea Saison

    A farmhouse style ale celebrating the refreshing flavours of lemon chai. Crafted by infusing Malabar tea and a squeeze of farm fresh lemons, the beer has citrus fruit and spice notes that remind you of the soothing comfort of a cup of lemon tea, with a boozy twist of course!

    AROMA

    Fruity with a spicy yeast character

    ABV

    4.9%

    MOUTHFEEL

    Light to medium body

    APPEARANCE

    Fruity with a spicy yeast character

    FLAVOUR

    Citrus and pepper spice

    Specials

    Belgian Tripel

    Tripel X

    A clean, crisp, delicately-balanced beer with a very subtle fruit and hop character.

    Brewed with pilsner malt and homemade candy sugar, our take on this Belgian classic style is smooth and complex. Strong malty & mildly sweet notes deliver a pleasantly dry finish. This one packs quite a punch & you will barely notice it, making it a dangerously session-able beer

    AROMA

    Complex fruity aroma

    ABV

    8%

    MOUTHFEEL

    Medium body

    APPEARANCE

    Pale gold

    FLAVOUR

    Mild sweet malt flavour, with a soft bitterness and fruity flavors

    Specials

    Guest Tap - Oi Brewing

    Lemon Hard Seltzer

    100 calories and 2 grams of carbs per pint! The Oi Lemon Hard Seltzer is made from a natural honey base just like a mead. After a special proprietary fermentation process, they use the traditional Bourbon method and filter the Seltzer over a bed of charcoal that eliminates all color and taste from it.


    The result, a sparkling clear beverage, which is then naturally flavored with lemon. Refreshing, light and crisp!

    AROMA

    Lemon

    ABV

    <4.95%

    MOUTHFEEL

    Crisp and spritz

    APPEARANCE

    Clear

    FLAVOUR

    Tart lemon

    Specials

    Tall. Dark. Handsome.

    Belgian Dark Strong Ale

    A dark, very rich, complex, strong Belgian ale, this special is brewed with Pilsner malt, dark candy sugar and aromatic malts.

    This brew leads with strong aromas and flavours – caramel, raisin, dark fruit and candy sugar notes.

    We weren’t kidding when we named this one – its guaranteed to make you swoon!

    AROMA

    Complex maltiness and some phenolic spiciness

    ABV

    7.2%

    MOUTHFEEL

    Full body

    APPEARANCE

    Deep Amber

    FLAVOUR

    Rich malt, raisin and candy