Raw materials

We use top, carefully selected raw materials to give the quality that suits our beers.


The most common form used is barley malt. It gives the beer flavors and color as well as the necessary nutritious substrate in the yeast to start the alcoholic fermentation.


Known as green Gold, this plant is used as a raw material in beer production in many forms, but the most common is in the form of Pellets. It gives complexity of flavors and aromas as well as the characteristic bitterness.


Without the yeast there is no beer. It is the one that will initiate alcoholic fermentation and convert the contents of the sugar to alcohol and carbon dioxide.


It is quantitatively the largest ingredient in beer. It plays an important role in the organoleptic characteristics and the quality of the product.

Production process

1) Malting: It is the process whereby the seed under appropriate conditions of humidity, temperature and ventilation is converted into malt. After drying it can follow stages of caramel and roasting for the production of special malt.

2) Milling: The purpose of milling is the fragmentation of the malt grains and the increase of its surface to enable the enzyme activity and the extraction of its substances in the grape must.

3) Mash: During the course to a special container, the ground malt together with the added water, create a pulp which is gradually heated (at specific temperatures depending on the type of beer we want to produce.) The aim is the optimum Enzyme activity and degradation of insoluble substances and their conversion into a fermented extract.

4) Filtration: The pulp is transported to the strainer where the separation of the solids from the extract will be made. In the end the Bynoypoleimmata are given free of charge to breeders of the area as an additional feed.

5) Boiling: The grape must is transported to the kettle where it is heated to boiling temperature. In this stage is added the hops which will give the beer complex aromas and flavors as well as the characteristic bitterness. Another purpose of boiling is to concentrate the mash and sterilize it.

6) Centrifuge: At the end of boiling the must is transported in a container where it enters tangentially creating a turbine (Whirpool) resulting in the solid residues to be precipitates in the form of a cone.

7) Cooling and oxygenation: The wort is cooled through the alternator at the temperature of the yeast vaccination, air is added and sent to the fermentation tank.

8) Fermentation: During fermentation the yeast develops and consumes the fermented extract converting it to ethyl alcohol and CO2. It lasts 7-10 days.

9) Maturation: At this stage the main objective is the formation of the desirable aromatic compounds and the increase of the tasty harmony of beer. Lasts about 30 days.

10) Filtering: The beer is filtered to remove large particles of solids and become lucid.

11) Bottling/storage: The final stage of production in which beer is paid in glass bottles or metal and plastic barrels and is available for sale and consumption.