The evolution of brewing in Greece and the communities of beer lovers everywhere in the country who try, evaluate and share their experiences about beer, are of particular interest in recent years. New recipes, playful notes, aftertastes, fermentations, lagers, pils, blondes, dark, the world of beer is inexhaustible and fascinating.
It is said that it’s first encounter with our ancestor took place by chance, at least 6 to 8 thousand years ago. After a rainy night in a pot of the season, the stored cereals begun a strange process. When this was completed, then the acquaintance took place. The human species – and in particular the Sumerians – where well-versed with beer at the time.
The longing for beer can be turned into true love, by simply realizing what it is and how it is made. For the production of beer, four basic ingredients are necessary: water, malt, hops and yeast. Brewing begins with the process of sugaring (mashing). At this stage, the malt, after being crushed, is immersed in hot water to produce fermentable sugars, while giving flavor and color to the water, which is now called wort. In the next stage, the malt is removed and the must is boiled with the addition of hops, which will give the must the desired bitterness, but also its characteristic aromas. After the must has cooled, it is transferred to containers, where the fermentation process will follow. Fermentation is done by adding yeast, which consumes the sugars contained in the must and produces alcohol and carbon dioxide. When the fermentation is completed, the carbonation and bottling of the beer follow. The word beer comes from the Latin “bibere” which means “drink”.
Beer is also infinitely healthy: 1. It is good for the heart, because it decompresses from stress, the main cause of heart attacks. 2. It has a high content of vitamin B derived from yeast. 3. According to Tafts University, it strengthens bones by increasing the absorption of calcium in the bones. 4. Contains antioxidants – more than wine, green tea and soy products. 5. Following a Finnish study, a glass of beer has been shown to reduce the risk of kidney stones by 40%. 6. It is the perfect source of electrolytes after physical exercise.
01 / The Local Pub
Somewhere in 2010, the Local Pub at 25 Haimanta Street in Chalandri made its appearance as a beer legend, with a unique mission to guide us, in the most special way, on the global and local paths of malt and hops. The Local Pub exudes the hue of an authentic British Pub. The setting of the store is exactly as you would find it in London or Dublin. It’s self service, the English glasses are of one pint, the music ranges from ska, punk and heavy metal to bluegrass, jazz and soul, in decibels that allow you to chat and there are no smoking rules in effect from the beginning of its operation. It has been included in the 21 best beer bars in the world according to Thrillist, but it has also been awarded by the American site RateBeer, deserving all of the above, as here we are talking about the temple of beer. The roaster of the drafts includes 21 different barrels that are constantly changing, so you will not find a set list, as well as 60-70 labels on refrigerators originating from Europe, England, USA, but also Greek microbreweries, as the owner Fotis Anastasiou very wisely follows the term local loosely, that is, to support everything local but at the same time you have open horizons to the trends of beer worldwide. Read More
02 / Paragon
Giannis Psimoulis, being a beer fanatic, started experimenting with combinations as a home brewer in 2015 and from there on, everything took the path of destiny. Beer seems to have completely defined the course of his life, as it not only led him to a change of profession, but also brought into his life his wife, Eleftheria Papadaki, when they met on a tour of the brewery where he worked. Eleftheria’s brother, Tassos Papadakis, was added to the Paragon team and the three of them started this amazing project, which without a doubt has come not only to give us pleasures, but also to teach us the American craft culture. Paragon is housed in an impressive setting, with a strong authentic industrial aesthetic, as it was set up on the site of an old blacksmith shop, keeping the old identity alive. A huge space with iron arches, cranes, and an imposing bar to dominate and welcome you to be introduced to the world of malt and hops. Behind the bar, a huge window separates the taproom from the brewery, allowing you to have visual contact with the magic of the production. That, after all, was what was wanted. To get to know the process up close and taste fresh sterile beer that keeps all its aromas untouched. Read More
03 / Beer Alley
There are three necessary ingredients that a brewery needs to take off: many, good and interesting beers, delicious (usually meat-eating) cuisine for perfect food pairings and a warm atmosphere ensured by the aesthetics of the place to the music for relaxing moments of enjoyment. With the thermometer hitting red and the beer drunk as easily as water this time of the year, Beer Alley clearly puts a check on all of the above, offering as a bonus a lush, lovely courtyard for unforgettable summer outings. Beer comes to the foreground here, with 60+ labels that seductively invite you to discover them through a highly explanatory list. The end-to-end imposing bar that dominates at the left of the entrance has 6 taps with best sellers but also “guest” suggestions for all tastes, which derive their freshness from the cold room that you will notice behind glass surfaces. Beer Alley places great emphasis on microbrewery – domestic and non-domestic – and hosts from popular bottles to more sophisticated, rare and “difficult” ones, from Greece, Czech Republic, Belgium, England and other countries. Indicatively, the initiates here will find varieties in Ipa, Ale, smoked beers, trappist and stout, such as Brewdog Punk Ipa, Fuller’s London Pride, Voreia Imperial Porter, Weihenstephan Vitus, La Trappe Quadrupel and ακόμη many more! Read More
04 / Tapfield
It was supposed to open in March 2020 – perhaps the month of the biggest upheavals in our lives in recent history – but that did not stop it from bringing the same upheaval to the way we enjoy beer in May of that year. Tapfield is a new brewery concept – specifically a taproom – that through 23 taps and countless bottles aspires to introduce us to quality, creative, fresh beer, as only a small production can offer. Tapfield is the business child of Miltos Piskopos, who – being himself a beer lover who escapes the trivial – decided to turn his passion into work (and he did well as when you love something you do well). “We try to introduce the Greek microbrewery to the world by choosing labels after a long and intensive research. I would say that the list is shaped by the highest quality and most sought after currently on the brew scene. Most are fresh and sterile. They are transported in refrigerators and consumed as soon as possible”. Tapfield as a place is supersmall – its “size” comes out in its offerings, which feature beers from every corner of Greece (15 taps + 1 guest each week), but also international labels that stand out for their features and playfulness in their taste. At the same time, the store gives space to Greek home brewers to present their creations to visitors and get feedback on their final product. Read More