Allison Higi is a freelance biochemist who uses scientific techniques to encourage craft breweries around the world to make high quality, unique brews.

Allison came to the brewing world unintentionally and since then, her work has been very intentional. As a Purdue University graduate with degrees in biology and chemistry, Allison worked for 11 years as a brewmaster and a quality manager for breweries both large and small in the United States, Vietnam, Nicaragua and Costa Rica. After a successful career working in breweries to improve product quality, Allison now advises them on how to achieve beer consistency and stability while maintaining creativity. Allison focuses on fermentation science, yeast management, lab development and process auditing.

Allison wants to imbibe the spirit of local and craft, we've picked up Cantaloupes, a local ingredient from Indiana and Dry figs, a local ingredient from India to brew the two special beers.

About Cantaloupes:

Cantaloupe is a round melon with firm, orange, moderately sweet flesh. They are sweet, juicy, and addictive, which is why it’s such a great addition to beer. Being a summer fruit and the sweet musky flavor of cantaloupe makes it the best brunch beer

About Dry Figs:

Figs rank among the earliest fruits grown by man, predating even pomegranates and grains. The taste of dried figs is a different experience. The texture is leathery and chewy; and the taste is more robust and sugary than its fresh counterpart. The interior of dried figs is a seedy thick paste of sweetness, though it’s not as sharp or cloying as dates. The addition of figs in a beer adds richness and complexity via sugar to the beers.

Allison Higi is coming to The Little Easy, Bandra for a meet & greet with the beer lovers from all over the city.