Cyclades Microbrewery at Tinos island Nissos (Νήσος) Pilsner

The first Greek beer to be awarded a silver European Beer Star (2014).

Edgy and refreshing, with a perfect mouthfeel, this balanced and exceptionally full-bodied Pilsner tantalizes the taste buds and leaves you wanting more. The liquid quintessence of Aegean island living and Cycladic magic… in a bottle.

Appearance: Crystal clear with a rich golden colour. Rich white head and lacing. Normal carbonation for the style.

Aroma: Malty, with a presence of hops. Very clean. Touches of herbs and pepper

Taste and Body: Full body. Refreshing mouthfeel. Good carbonation. Sweet malty start, rounding off with a pleasant bitterness. Very drinkable and well balanced.

Ingredients: Water, barley malts, hops, yeast. ABV 5%.

Formal Style: Bohemian-Style Pilsner.

The Cyclades Microbrewery on Tinos was started from zero in 2012, in the midst of Greece’s financial crisis by Alexandros and Maya. Instead of acting as a deterrent, the crisis actually spurred us into action, for we were convinced that the bleak domestic beer landscape was symptomatic of the country’s woes. In our view, the fact that 9 out of 10 beers consumed in Greece were made by non-Greek multinationals was (and still is) quite unpalatable; as unpalatable as the bland, mass-produced beers flooding the country, with quite a few sporting a “catchy” Greek name.

So, we decided to change all this, believing – like the great Frank Zappa – that “You can’t be a real country unless you have a beer and an airline— it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.”

Since we already had an airline and a football team… and much prefer fermentation to devastation… we decided to set up a craft brewery on our island home. Primarily in order to make good beer, but also to inspire and give people hope at a time of severe economic hardship.

In doing so, we aspire to create a value chain that benefits everyone, from suppliers and distributors to bar owners, restauranteurs and the society at large.