Greek Beers

Greek beers are indeed special. A reason for this is the continuous experimentation of local brewers with new strains of yeast. The main reason, however, is the use of ingredients from the Greek nature. Cereals and hops produced in Greece have their own character. All kinds of indigenous herbs have an even more special character, giving off unique aromas during brewing.

One of the most popular Greek beers is Nymfi, which honors the city of Thessaloniki, also called the nymph of Thermaikos Bay. Also popular are Nissos, from the famous island of Tinos, and Voreia, a microbrewery gem of northern Greece.

Based on appearance, there are Greek beers of every type: blonde, hazy, red and black. Based on the brewing method, there are also all types: ale and lager. In fact, in the field of ale beer, one can find IPA, porter, stout and wit, while in the field of lager beer both "simple" lagers and pilseners are present.

Although the term is used more in οεnology, what characterizes Greek beer is the terroir. Usually, domestic beers are more "thin" than foreign ones. They have a more subtle sense of hops, a more crystalline cereal flavor and are embellished with botanical elements, that only Greek countryside can offer.

Beer in a cocktail? Oh, yes! Try mixing a light blond lager, like Nissos or Magnus, with tequila. Add some Cointreau and the result will not disappoint you. Alternatively, pair rye whiskey with a Lola IPA or a Dr. Haze IPA, to “marry” the rich flavor of cereal with the bittersweet dimension of citrus. Gin could not be missing from the game. It goes great with a relatively "botanical" pilsener, like Voreia.

Macedonia and Thrace, with their vast fields of cereals, are among the best known. There, for example, Siris Brewery is based. For the same reason, Thessaly is also known, with Pineios Brewery as a great example.

The local materials reflect the mild climate and countless microenvironments of the Greek territory. The plurality of flavors and aromas of these ingredients is embodied in Greek beer, turning it into a special fermentation product experience.