Zythos, the Greek one!
In Greece, Hippocrates, the father of medicine, considered beer a valuable remedy. Homer vividly describes how Alcinous, king of the Phaeacians, had golden and silver mixing bowls in his palace filled with “barley wine” (beer).
The Greek word zythos, found in the writings of the geographer Strabo and also in Diodorus, is linked to the verb zeo which means boil and appears to have been used to describe the barley-based drink of the Egyptians.
How was the first modern Greek beer born?
When the first king of Greece, Otto of Greece, settled in the country in 1833, he brought with him scientists and skilled craftsmen from Bavaria in order to strengthen the local industry. As a result, in 1840, according to the most reliable sources, the first manual brewery was established in Greece, mainly serving Bavarian officials and soldiers stationed in the country at the time.
However, it has not been precisely clarified which of Melcher, Fischer, Waweck or Seel—who operated breweries and beer houses in Athens between 1840 and 1850—was the actual founder. In 1866, Ioannis Fix (Fuchs), who had been in Greece since 1850, purchased the brewery from Melcher’s heirs—where he had previously worked and learned the craft of brewing—and went on to create one of the most historic Greek beers.
Indeed, on the site of the factory built by Ioannis Fix in 1893 and later expanded by his son Karl, the subsequent building still survives on today’s Syngrou Avenue. It is currently undergoing conversion works in order to house the National Museum of Contemporary Art, Athens.
Later on, breweries were also established in various parts of Greece by Greek producers: initially by Lorenzo Mamos in Patras (1876), and subsequently by K. Lampros, Damianos, Kostis and the M.&E.Klonaridis brothers in Athens, as well as Stelios Tsokaropoulos in Piraeus, and Mangiolos-Karabetsos together with Petros Mamos in Patras—the latter being the first Greek certified brewer.
In Thessaloniki, in 1892, a highly modern brewery for its time was founded by Josef Misrachi and Solomon Fernandez. It was later expanded and renamed the “Olympus Brewery”, and eventually merged with the “Naoussa Brewery”, forming the “Olympus–Naoussa Brewery”. In 1928 it was absorbed by the Fix company and continued operating until the mid-1980s, when it finally ceased its activities.
The Perfect “Match” for Your Dishes
As you will discover from the very first sip, Greek beers offer not only a remarkably high level of flavour, but also a variety and character that clearly set them apart from more conventional “soft drink” options. This fact places them among beverages that can suitably accompany a wide variety of dishes.
While beer has traditionally been associated worldwide with fast food, Greek beers will certainly make you reconsider that perception. More versatile in food pairing than wine, they become an ideal companion to many Greek dishes and meze.
There are certain flavour combinations that enhance the taste of beer itself, just as there are beers that, in turn, elevate the gastronomic enjoyment of specific dishes.
We have tried them and suggest pairing:
Cheers!
In Greece, Hippocrates, the father of medicine, considered beer a valuable remedy. Homer vividly describes how Alcinous, king of the Phaeacians, had golden and silver mixing bowls in his palace filled with “barley wine” (beer).
The Greek word zythos, found in the writings of the geographer Strabo and also in Diodorus, is linked to the verb zeo which means boil and appears to have been used to describe the barley-based drink of the Egyptians.
How was the first modern Greek beer born?
When the first king of Greece, Otto of Greece, settled in the country in 1833, he brought with him scientists and skilled craftsmen from Bavaria in order to strengthen the local industry. As a result, in 1840, according to the most reliable sources, the first manual brewery was established in Greece, mainly serving Bavarian officials and soldiers stationed in the country at the time.
However, it has not been precisely clarified which of Melcher, Fischer, Waweck or Seel—who operated breweries and beer houses in Athens between 1840 and 1850—was the actual founder. In 1866, Ioannis Fix (Fuchs), who had been in Greece since 1850, purchased the brewery from Melcher’s heirs—where he had previously worked and learned the craft of brewing—and went on to create one of the most historic Greek beers.
Indeed, on the site of the factory built by Ioannis Fix in 1893 and later expanded by his son Karl, the subsequent building still survives on today’s Syngrou Avenue. It is currently undergoing conversion works in order to house the National Museum of Contemporary Art, Athens.
Later on, breweries were also established in various parts of Greece by Greek producers: initially by Lorenzo Mamos in Patras (1876), and subsequently by K. Lampros, Damianos, Kostis and the M.&E.Klonaridis brothers in Athens, as well as Stelios Tsokaropoulos in Piraeus, and Mangiolos-Karabetsos together with Petros Mamos in Patras—the latter being the first Greek certified brewer.
In Thessaloniki, in 1892, a highly modern brewery for its time was founded by Josef Misrachi and Solomon Fernandez. It was later expanded and renamed the “Olympus Brewery”, and eventually merged with the “Naoussa Brewery”, forming the “Olympus–Naoussa Brewery”. In 1928 it was absorbed by the Fix company and continued operating until the mid-1980s, when it finally ceased its activities.
The Perfect “Match” for Your Dishes
As you will discover from the very first sip, Greek beers offer not only a remarkably high level of flavour, but also a variety and character that clearly set them apart from more conventional “soft drink” options. This fact places them among beverages that can suitably accompany a wide variety of dishes.
While beer has traditionally been associated worldwide with fast food, Greek beers will certainly make you reconsider that perception. More versatile in food pairing than wine, they become an ideal companion to many Greek dishes and meze.
There are certain flavour combinations that enhance the taste of beer itself, just as there are beers that, in turn, elevate the gastronomic enjoyment of specific dishes.
We have tried them and suggest pairing:
- cold cuts with dark beers
• fish, seafood and grilled meats with a pilsner or a golden lager
• chicken with lager
• beef with ale
• salads and grilled vegetables with Weiss
• and the wonderful ladera, olive-oil-vegetable dishes, of Greek cuisine, pasta, and meze dishes such as aubergine salad, with red beers. - Finally, premium beers form a special category, distinguished by high standards in flavour, aroma, alcohol content, complexity, shelf life, and gourmet pairing potential.
Cheers!
