Kykao - Handcrafted

DIPA

IPA - Imperial / Double

We always try to evolve our recipe! A brew that started at 2018 with a subtle profile of flowers and honey, evolved in 2020 into hoppy brew, full of ripe… Read More

We always try to evolve our recipe!

A brew that started at 2018 with a subtle profile of flowers and honey, evolved in 2020 into hoppy brew, full of ripe stoned fruits and dunkness that fill the room as you open the bottle!
The taste follows the extravagant nose with Mosaic and Simcoe leading the way to a sweet and bitter aftertaste and an alcohol content that you won't be able to sense before it's too late!
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Kveik NEIPA

IPA - Imperial / Double New England / Hazy

We started with a Double NEIPA DDH and full of loads and loads of hops. Then we chose a unique Norwegian yeast strain to fermented it with! The fermentation… Read More

We started with a Double NEIPA DDH and full of loads and loads of hops. Then we chose a unique Norwegian yeast strain to fermented it with! The fermentation reached 40C!!! Where most yeast strains die of, Kveik is at it best getting as expressive as possible!

The result is the hoppy papaya and lychee tropical fruit bomb, with a beautiful smooth body combined with a funky light Kveik tartness! Read Less

Russian Imperial Stout

Stout - Russian Imperial

Vintage 2019 A recreation of a Imperial Stout using an old forgotten technique used by dinosaurs in the Jurassic period. A reiterated mash using double… Read More

Vintage 2019

A recreation of a Imperial Stout using an old forgotten technique used by dinosaurs in the Jurassic period. A reiterated mash using double the amount of malt, condensing the malty profile of an Imperial stout to an extreme level! 

We increased the aging characteristics by aging 220l in a used wine barrel for 6 months and blended back the beer in a ratio of 1/4 with the rest.

Aromas of dark roast malts just out of the glass, almost burnt biscuits, bitter chocolate with notes of dark dried fruits and licorice! The taste follows the nose showcasing all those beautiful roasty British malts framed by a smooth full body from the heavy use of oats! The aftertaste is long and lasting,full of dark chocolate and coffee!

It is enjoyed fresh but it's imperative that you age some! Tasting it after 6, 12 months or even years will transform this brew to an even more complex beer! Read Less

Mavrodaphnee Barrel Aged English Barleywine 2020

Barleywine - English

Three different barrels from the famous Parparoussis winery. One batch of Mavrodaphnee waited patiently for 17 years and then a complex malt forward English… Read More

Three different barrels from the famous Parparoussis winery.

One batch of Mavrodaphnee waited patiently for 17 years and then a complex malt forward English Barleywine full of umami and caramel flavors was allowed to take it's place! For almost exactly one year it sucked it's beautiful and potent character and was allowed to develop a unique character!

Reducing the carbonation somewhere between a still wine and an English barleywine to favor the character of wine and less of beer.

1.Burgundy Demptos 220L Wood forward with fancy Mavrodaphnee notes.
2.Tonnellerie Mercier 220L The fruitier of the three. Sweet stone fruits together with dried fruits are dominant.
3.Slovenian 1970s 309L Beautiful oxidative aromas and Mavrodaphnee acidity Read Less

Islay Barrel Aged Peated Imperial Stout

Stout - Imperial / Double

A couple back we got a few Islay barrels from Speyside cooperage. These barrels had a colossal aroma of moss with some earthy notes,a beautiful blend… Read More

A couple back we got a few Islay barrels from Speyside cooperage. These barrels had a colossal aroma of moss with some earthy notes,a beautiful blend of earth and sea ! The only beer that could withstand such a storm was a thick & roasty imperial stout. After almost two years of aging, it transformed into a velvety, smooth thick monster which remarkably balances its intense elements ! Earth, water, air and fire randomly combined in every sip ! Read Less

Carob Imperial Brown Ale

Brown Ale - Imperial / Double

Combining the dark fruits and light chocolate character of local hand-harvested and home roasted Cretan carob (ceratonia siliqua) with an 8 hour boil… Read More

Combining the dark fruits and light chocolate character of local hand-harvested and home roasted Cretan carob (ceratonia siliqua) with an 8 hour boil extremely condensed malty Imperial English Brown Ale! It's aroma is like stuffing your nose inside a bush, a bush filled with overripe wild blackberries! Taste is heavy malty but not cloying, with carob tannins and a long aftertaste of berry and malty goodness!

Α 12% Imperial Brown Ale with 200g/l of freshly picked Carob. Read Less

Woody Imperial IPA

IPA - Imperial / Double

Extreme circumstances call for extreme beer for extreme people! An Imperial IPA with a huge antioxidant content from the hops and enough alcohol to kill… Read More

Extreme circumstances call for extreme beer for extreme people! An Imperial IPA with a huge antioxidant content from the hops and enough alcohol to kill most viruses!

A truly hop forward West Coast IPA that's all about hops! From aroma to taste to aftertaste it's all about those juice and piney American hops!

With a calculated IBU of 666 and a devilishly hidden alcohol content of 9.99% it's a daemonic recipe!

With 22gr/l hop kettle addition from 90min to 45min and a huge myrcene content it's like biting on pine needles! Adding another 15gr/l of dry hops to create a crazy complex aroma with a huge punch of dunk and fruits in your face! Read Less

New England IPA

IPA - New England / Hazy

A remake of our classic New England IPA with Citra, Ekuanot and Talus! A different NEIPA full of tropical aromas that's almost like licking a hop pellet!… Read More

A remake of our classic New England IPA with Citra, Ekuanot and Talus! A different NEIPA full of tropical aromas that's almost like licking a hop pellet!


Available in 440ml cans Read Less

Imperial Espresso Stout

Stout - Imperial / Double Coffee

Α brew having coffee and cocoa addition in every stage of brewing! From the mash to the BBT, we added coffee and cocoa beans together with roasted malts.… Read More

Α brew having coffee and cocoa addition in every stage of brewing! From the mash to the BBT, we added coffee and cocoa beans together with roasted malts. That way we create a complex brew with the maximum possible roasty aromas and flavor!

This is our last brew in collaboration with our friends at Mr Bean Coffee Company. We dug deep into their precious treasures and used four different coffee varieties.

This brew contains Ethiopia Dimtu Estate, Guatemala Huehuetenango and two special Brazilian beans that have been blended just for this brew!

Dark chocolate, hazelnut, roasted malts with complex floral notes and 10gr/l of coffee, it's the ideal beer for any coffee addict! Read Less

Flemish Red Ale

Sour - Flanders Red Ale

Delving deep into Belgian tradition we inoculated a beer with wild yeast and bacteria and then aged it for 24 months in used oak wine barrels. Time slowly… Read More

Delving deep into Belgian tradition we inoculated a beer with wild yeast and bacteria and then aged it for 24 months in used oak wine barrels. Time slowly worked it's magic and transformed the wort into a complex tart brew full of funky flavors and aromas! Read Less

Kyklus - Wild Ale Experiment #1

Wild Ale - Other

Kyklus Experiment #1 is our attempt to go beyond sour, in a place where humans have no gums, or teeth! Kyklus is a creamy wild ale brewed with pomegranate,… Read More

Kyklus Experiment #1 is our attempt to go beyond sour, in a place where humans have no gums, or teeth!

Kyklus is a creamy wild ale brewed with pomegranate, sour cherry, hand harvested sea salt and a tiny bit of lactose! The only thing to balance this tart beast is the huge amount of organic pomegranate and whole sour cherries!

A creamy brew full of wheat and oats creates the base for the light pomegranate astringency combined with the intense sour cherry tartness to shine through! Ther delicate notes of bitter almond from the pits of the sour cherries and the sea salt with the lactose provide some extra complexity and an illusion of balance! Read Less

Barrel Aged Plethora In Tetramythos' Mavrodaphnee Wine Barrel

Belgian Strong Dark Ale

An Elegantly Balanced Dark Strong Ale With Parparoussis' Sideritis wine must Barrel Aged for 14 months in Tetramythos Wine Barrels. The addition of Sideritis… Read More

An Elegantly Balanced Dark Strong Ale
With Parparoussis' Sideritis wine must Barrel Aged for 14 months in Tetramythos Wine Barrels.


The addition of Sideritis must, has provided a graceful vinous sweetness and an acidity that balances the already complex base. In addition to this, the aging in dry red Mavrodaphnee barrels added a complex earthy and mushroomy character. The resulting beer celebrates each one of it's components.
Brewing and Winemaking
Grains and grapes
Wild microorganisms and barrel aging
Technique and time Read Less

East Coast IPA

IPA - American

An East Coast IPA that has just enough specialty malts to be on style but double dry hopped to an extreme level with Mosaic and Sabro in the late stages… Read More

An East Coast IPA that has just enough specialty malts to be on style but double dry hopped to an extreme level with Mosaic and Sabro in the late stages or fermentation!

Available in Cans 440ml Read Less

Reverse Engineered Malagouzia Vintage 2020

Grape Ale - Other

Going beyond Revers Engineering by adding Malagouzia grape skins provided by a famous organic winery, Tetramythos! Spontaneously Fermented with Wild Microorganisms… Read More

Going beyond Revers Engineering by adding Malagouzia grape skins provided by a famous organic winery, Tetramythos! Spontaneously Fermented with Wild Microorganisms from the Grape Skins, with pungent aromas of citrus and tropical fruits and medium acidity, carbonated lower than beer to resemble a still wine and aged on lees (batonnage) for a fuller body!

Tilting the scale towards wine this time! Read Less

Imperial Milk Stout

Stout - Imperial / Double Milk

Aged for 6 months in a new American MT oak barrel with 1g/l Tahitian vanilla!

Aged for 6 months in a new American MT oak barrel with 1g/l Tahitian vanilla! Read Less

Double Fruited Sour Ale With Tahitian Vanilla

Sour - Smoothie / Pastry

You start with a kettle sour Ale, then add about 50% of peach and apricot puree and finally a whole loads of Cryo Simcoe and Tahitian Vanilla! It's like… Read More

You start with a kettle sour Ale, then add about 50% of peach and apricot puree and finally a whole loads of Cryo Simcoe and Tahitian Vanilla!

It's like chewing a mouthful of overripe peaches and apricots and a good dollop of vanilla ice cream!
Peach Sherbet with Vanilla Sour Ale! Read Less

Mexican Imperial Milk Stout

Stout - Imperial / Double Milk

Infusing a rich and chocolatey Imperial Milk Stout with hometoasted cocoa nibs, MT Gesha Panama coffee and two of the hottest chilies in the world. Trinidad… Read More

Infusing a rich and chocolatey Imperial Milk Stout with hometoasted cocoa nibs, MT Gesha Panama coffee and two of the hottest chilies in the world. Trinidad Moruga Scorpion and Naga Morich with over 1 million units on the Scoville scale.

The result is a complex, rich, dark, sweet, umami and spicy goodness that will help you get closer to your subconscious! Read Less

Barrel Aged Plethora In Rouvalis' Sundried Malvazia Wine Barrel

Belgian Strong Dark Ale

An Elegantly Balanced Dark Strong Ale With Parparoussis' Assyrtiko wine must barrel aged for 14 months in Rouvalis' wine barrels! The addition of Parparoussis'… Read More

An Elegantly Balanced Dark Strong Ale
With Parparoussis' Assyrtiko wine must barrel aged for 14 months in Rouvalis' wine barrels!

The addition of Parparoussis' Assyrtiko grape must has provided a fruity sweetness and a good kick of acidity to an already extremely complex Pentradrupel. In addition to this, the residual sweetness is even more accenuated by aging the beer in Rouvalis wine barrels that previously matured a sun dried Malvazia (spontaneous Muscat clone) wine.

The resulting beer celebrated each one of it's components.
Brewing and winemaking
Grains and grapes
Wild microorganisms and barrel aging
Technique and time Read Less

Ancient Dark Brew

Wild Ale - Other

Amphoras were the first vessel used by humans to make beer. Recent studies suggest that the result was a mixed fermentation wild ale that got sour while… Read More

Amphoras were the first vessel used by humans to make beer. Recent studies suggest that the result was a mixed fermentation wild ale that got sour while aging.

We brewed a huge 35+ Plato Imperial Stout full of crazy amounts of roasted malts. Aging in clay allows for far more oxygen penetration than oak barrels which mellows the harsh rostiness into beautiful coffee and chocolate notes and the diverse microflora of the clay add a delicate tartness to the beer with some dark fruit notes.

Color is black with nice viscosity and a tiny brown head that dissipates. Aroma is warm, sweet dark malts, molasses, dark bread crust with some mushroomy earthy notes. Taste is light sweet, warming and light to medium lactic tartness with intense roasty coffee and chocolate and some dark fruit notes. Tartness goes all the way to the aftertaste with light yeasty fruit notes and tiny bit of salinity. Body is medium to full. Read Less

Deconstructed NEIPA

IPA - Imperial / Double New England / Hazy

Deconstructing NEIPA and creating a chimera by transferring its core elements into an old school DIPA! Starting off with a regular DIPA, grain bill with… Read More

Deconstructing NEIPA and creating a chimera by transferring its core elements into an old school DIPA!

Starting off with a regular DIPA, grain bill with good amount of oat but with more caramel malts that a NEIPA wouldn't have too! Then using Sabro and Ekuanot in the kettle and bucket loads of Talus, Idaho 7 and Ekuanot after fermentation.

The result is an amber to dark amber brew with a complex lychee and papaya aroma, a velvety medium+ body, a crazy wine-must sweetness and some delicate hop burn in the aftertaste to counter all this fruity sweetness!

Just a small serotonin boost from the residual complex sugars never harmed anyone! Read Less

Cistus Creticus Gruit Ale

Historical Beer - Gruit / Ancient Herbed Ale

Gruit ales, a brewing style popular before the use of hops, use a mixture of herbs to impart bitterness and flavor. The protagonist of this particular… Read More

Gruit ales, a brewing style popular before the use of hops, use a mixture of herbs to impart bitterness and flavor. The protagonist of this particular gruit ale is Cistus Creticus, hand gathered at the peak of blooming to extract its intense character. The resulting brew boasts a dry, intense flavor profile with notes of resin, herbs and lemon, culminating in a satisfyingly bitter aftertaste. The ale's hay yellow to golden hue complements it's funky yeasty aroma, underscored by interesting herbal and resiny notes. With light body and medium carbonation, every sip of this resiny herbal tea will tantalize your taste buds, leaving you craving for more! Read Less

Fruity NEIPA

IPA - New England / Hazy

Like chewing on hop pellets with mango overtones! Pours opaque golden with a complex aroma of tropical fruits from the heavy use of Mosaic and actual… Read More

Like chewing on hop pellets with mango overtones!

Pours opaque golden with a complex aroma of tropical fruits from the heavy use of Mosaic and actual Mango puree! Taste is juicy and hoppy with a smooth almost full body. Aftertaste is hoppy and long with hop bitterness biting your tongue!
Be careful! Hop burns! Read Less

Rock - Barley Wine Aged In Selected Bourbon Barrels

Barleywine - English

BA Barleywine towards Imperial Brown Ale aged for 36(!) months in Buffalo Trace bourbon barrel.

BA Barleywine towards Imperial Brown Ale aged for 36(!) months in Buffalo Trace bourbon barrel. Read Less

Trial By Kumquat

Sour - Fruited

A collaboration between Kykao (Patra,Greece) and Hop Hooligans (Jilava,Romania ). A summerish sour ale to conquer your thirst.

A collaboration between Kykao (Patra,Greece) and Hop Hooligans (Jilava,Romania ). A summerish sour ale to conquer your thirst. Read Less

Achaian Lager

Lager - Helles

One of the first breweries in Greece was in Patras! Based on posters of that time it seems that it brewed interesting traditional German beers! Sadly… Read More

One of the first breweries in Greece was in Patras!

Based on posters of that time it seems that it brewed interesting traditional German beers! Sadly they sold out their name to the devil...

As a tribute to that brewery we created a German lager but we tweaked it using our handcrafted craziness!

Full of noble hops, it's a lager with an actual bitter aftertaste! The Rye provides a tiny bit of extra spiciness and a proper body to a brew with only 5% ABV!

Our first brew that will be sold only in and around Patras! Read Less