Summer and holidays in the Greek islands are almost always combined with a cool, iced beer. The small brewery of Mykonos is here to prove that it can stand equally next to the large – world renowned – beers. It also shows in practice that youth entrepreneurship – with two fresh minds – is worth it, and it pays off. The brewery was founded in 2016, but started operating in May 2017. Since then, they have been brewing non-stop, and their beers can be all around the island, and well beyond. Their brewery is located just outside Mykonos town and a short 10-minute drive from the airport.
Janos Bako and Angelos Ferous are the brains behind the creation of the Mykonian beer, Mikonu. They started off as two homebrewers, striving to make their hobby into a living, but they’ve come to be so much more. The two young men met in Scotland while working at BrewDog, a huge brewery. Janos Bako studied beer and spirits in Budapest, and Angelos Ferous studied Mechanical Engineering in England and went on to master in brewing and distillery in Edinburg. After they met, they studied, explored and ultimately learned what craft beer is. At least they learned what beer is to them. The team was joined by Giannis Paraskevopoulos, a well-known oenologist-winemaker, who was active in Santorini and Nemea.
Janos Bako and Angelos Ferous are the brains behind the creation of the Mykonian beer, Mikonu.
Some of the Mikonou beers:
Mikònu Blonde Saison
The white blond flagship of the brewery was created with a mixture of caramelized malts from Beloeil, Belgium and Xanthi and with traditional Belgian Saison yeast. It is flavored with fruity yeast aromas such as citrus, rose, spices and banana. It is the ideal food accompaniment, as it has low alcohol content and a drier profile.
Mikònu Pale Ale
Refreshing, light, easy to drink, with fresh citrus aromas and dry-hopped. Low alcohol content, good foam, light body, mildly bittersweet caramel flavor and herbal aftertaste. Brewed with Thracian malts, this pale ale is dry-hopped with the infamous hop varieties of Citra, Simcoe and Mosaic from the Yakima Valley in Washington.
Mikònu Bohemian Pilsner
Low grade Bohemian Pilsner, brewed with traditional liquid Czech yeast, and dry-hopped with a hefty dose of Saaz hops. The recipe is based on the classic Bohemian Pilsner version, but with the addition of generous doses of American hops using the dry hopping method. This is a slightly bitter Pilsner, moderately sweet and fruity. Its brewing lasts 50 days and is not diluted with water before bottling – that is, it is done in the traditional and slow way of “lagering”.
Sorachi Ace Saison
This Saison is a twist on their original Blonde Saison recipe brewed entirely with the Japanese hop “Sorachi Ace”. This exotic hop, combined with the unique Saison yeast, create an exotic marriage on which the notes of kiwi, melon and citrus dominate, creating a very juicy refreshing beer without bitterness and sweetness. The Sorachi Ace pairs wonderfully with all cuisines, while being an all-day alternative beer.