Greek Beer ma ga z i n e
THE RISE OF CRAFT BREWING IN GREECE Micro or craft breweries are trending, not only internationally, but also in the Greek market –however limited it might be.
icrobrewing in Greece is rapidly evolving. In only 10 years, microbreweries (in keeping with legislation, a microbrewery’s production should not exceed 200,000 hectolitres) have managed, according to official data, to reach 30 in number. According to beer consultant Pol Emmanouilidis, craft beers are a growing trend that hit Greece about seven years ago. “Beer can be brewed anywhere in the world. All you need is the right ingredients and a recipe. From the islands of the Aegean to the Ionian Sea to Macedonia and Thrace, people with know-how and passion have created certain elite beers.
BEER IN GREECE
And Greek microbreweries do produce some good beers –although we still have a lot of things to learn and a long way to go.” It is worth noting that certain beers from Greek microbreweries are made using local malts and water from the specific region. Mr Emmanouilidis suggests that microbreweries could incorporate unique, traditional ingredients of the Greek land, such as Chios mastic, or Kozani saffron to produce original flavors and one-of-a-kind beers with strong export potential. As far as the future of Greek microbrewery is concerned, one thing is sure: it will definitely be bright and promising, with exports making up one of its defining elements, provided –of course– significant investments will be made, and the regulations regarding Greek laws referring to beer taxation will be amended. n
key figures (2017)
€ € €
JOBS IN THE SECTOR
494,000,000 € VALUE-ADDED CREATED BY BEER
Special thanks to the Hellenic Association of Brewers & The Brewers of Europe