Not long ago, since May, there was a rumor that the island of Chios is having its own beer. A different beer from what we know, as it has the signature of a man who has taste and loves beer. Manos Nazlidis is the man who doesn’t hide himself back at the production of Chios beer. With strong presentation in facebook, from the beginning the beer from Chios Brewery had lots of fans.
Through facebook we contact Mr. Nazlidis, who also sent us a sample of the work that they do in Chios. We decided with my good friend Yiannis Korovesis, known also as BitterBooze, to try to the new product. So the other day we went to “Spiti Cocktail Bar” where from the begging of June he says stories behind the bar, while he is making cocktails, we open the bottle from Chios island. The truth is that when I received the sample I was doing I beer seminar in Bar Academy Hellas and there with the participants with hurried eager we tried the first sample. The emotions in both cases were common. We are talking about a very careful job.
From last night the Fresh Beer from Chios has more fans. In a brown bottle of 330ml, the beer from Chios came in order to complete the fine selection that microbreweries offer to our country in recent years. When we opened the bottle and served it in the glass it immediately offered us its blurry blond color, which means that it hasn’t been filtered. The white foam with blond highlights has moderate density and duration. In the glass we saw just a few small bubbles from carbonate.
The hop and citrus aromas are dominant. The slight bitterness, which is by no means unpleasant to the consumer, supplemented by flowerness that carries you in a spring valley as the one in Chios where its producing . Its body is medium and the carbonate it was hardly noticeable, as it was obvious. It leaves us with a light bitter after taste. The fresh beer from Chios is light, easy to drink and pleasant. Its alcohol content, as stated in the bottle, does not exceed 4.9%abv. Proper serving temperature is 8-12 ° C, as everyone should drink an Ale. Ideally is combined with light meals such as salads or vegetable tart. I would like to try it with schnitzel (!)
The Chios Brewery is based in Kampos, it uses water from the Panayia Voithia (Mary Helps) font and it’s producing its beer with a couple of German malts barley, whole hops (using Amarilo, Magnum with American origins and Bobek from Slovenia) and French dry yeast. The patient fermentation and maturation reverent six weeks and leads to quality results that awaits us just to open the bottle. Finally, the beer is not filtered and not treated with heat (pasteurized) and therefore has a limited lifetime and it should kept only in the refrigerator!
The Fresh beer from Chios is looking for a “home” in Athens, as until today is only available in the island.
We are wishing the efforts soon have a result, so we can have quality beers in our fridge just like the different from Chios.
PS. I would like to thank my friends from Chios, Despoina, as well as my beloved Danae half being from the island, for the information that gave me in May. I am apologizing to my friend Yiannis Korovesis, for trying the first sample during the seminar before we have the time to meet.
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