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

West Coast IPA

IPA - American

The evolution of our core West Coast-ish IPA! Boosting the body, aroma and flavor in this hop bomb! Talus delivers big tropical fruits aroma and pink… Read More

The evolution of our core West Coast-ish IPA! Boosting the body, aroma and flavor in this hop bomb!

Talus delivers big tropical fruits aroma and pink grapefruit and Cashmere with delicate yet strong aromas melon, peach, and sweet tangerine. Sabro and Citra in lower amounts complement these hops by adding secondary notes include coconut, candied fruit and mango! 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

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

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

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

Kyklus - Sour Ale Experiment #2

Sour - Smoothie / Pastry

Kyklus - Sour Ale Experiment #2 At the crossroads of tradition and innovation, Kyklus presents Sour Ale Experiment #2, a harmonious blend of rich pastry-like… Read More

Kyklus - Sour Ale Experiment #2

At the crossroads of tradition and innovation, Kyklus presents Sour Ale Experiment #2, a harmonious blend of rich pastry-like flavors and the delightful tang of sour cherries. Inspired by our love for both sour ales and indulgent pastries, this brew is a celebration of culinary fusion.

We start with a base of sour cherries, their natural tartness providing the perfect canvas for our creative exploration. But we don't stop there; we infuse this unique concoction with the exotic allure of mahleb and mastic, spices and resins that dance on the palate, adding depth and complexity to the brew.

The result is a sensory experience that transports you to a world of rich, flavorful dough, where sweet and sour coexist in perfect harmony. The mahleb and mastic lend their distinct aromatic notes, weaving a tapestry of Eastern spice, while the sour cherries provide the refreshing tartness that keeps your taste buds on their toes.

This is a testament to the art of brewing, where tradition meets innovation, and where the boundaries of flavor are pushed to create something truly exceptional. Explore the depths of flavor in every sip and embark on a journey that bridges the gap between East and West. It's a brew that invites you to savor every moment, just as you would a cherished pastry. Read Less

Chaotic Sour Ale

Sour - Fruited

Embrace the chaos and harmony of the seasons with Kykao Xaos' newest brew, "Kyklus"! Splashed with the wildest psychedelic colors, our can design mirrors… Read More

Embrace the chaos and harmony of the seasons with Kykao Xaos' newest brew, "Kyklus"! Splashed with the wildest psychedelic colors, our can design mirrors a butterfly's transformation—symbolic of Persephone's vibrant return each spring. This ambrosial nectar is steeped in lush peach puree and kissed by the delicate essence of Tahitian vanilla, a true testament to the goddess of spring's spirit. With every sip, you're swimming through an orchard in bloom, basking in the rebirth that only Persephone can usher in. 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

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

Bohemian Fig Rapsody

Farmhouse Ale - Saison

A blend that intertwines hand harvested figs with lupins, crafting a subtle earthy complement to a bohemian fig rhapsody. The sour and fruity juice peaks… Read More

A blend that intertwines hand harvested figs with lupins, crafting a subtle earthy complement to a bohemian fig rhapsody. The sour and fruity juice peaks with delicate macerated fig leaves, infusing coconut and herbal notes.

We got sun-dried figs from Kalamata’s cooperative and also hand-picked some fresh figs from trees around the brewery. Finishing touch by harvesting fig leaves that caused some skin burns from their potent aromatic juice but the result was worth it!

Also, Lupins disrupted brewing, stretching a normal brewday into a 2-day marathon. We might rethink before brewing it again! 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

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

Session IPA

IPA - Session

A remake of our classic Session IPA that's got an extreme bouquet of ripe fruits and flowers! Available in 440ml cans

A remake of our classic Session IPA that's got an extreme bouquet of ripe fruits and flowers!

Available in 440ml cans 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

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

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

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

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

Epifeetus

Sour - Other

A wild ale featuring Sideritis, a local Greek grape variety! We inoculated the wort with grape skins in our DIY coolship to add an interesting fermentation… Read More

A wild ale featuring Sideritis, a local Greek grape variety! We inoculated the wort with grape skins in our DIY coolship to add an interesting fermentation character. During aging, we further enhanced the aroma by using more grape skins for an extended skin contact, which also provided the sugars for bottle conditioning.

We took measures to achieve a Brett-forward result, changing our very strict sanitation protocols and employing protocols akin to winemakers and even attempting to crush some grapes with our feet. The wild yeasts on the grapes proved dominant, outcompeting most other microorganisms. The sour wort served as an additional limiting factor, resulting in a surprisingly clean outcome, ideal for complementing the grapes used. Read Less

Paper - BA Barleywine In Woodford Reserve

Barleywine - English

Aged for 24 months in Woodford Reserve bourbon barrels.

Aged for 24 months in Woodford Reserve bourbon barrels. 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