"Ikariotissa" beer

Its name is inspired by the island’s matriarchal tradition and the recognition of the independent and dynamic Ikarian woman. The beer is available in various types, the best-known being Ikariotissa Ale, a blonde Ale beer with a rich flavor, malt aroma and balanced bitterness. Other varieties include Lager, Porter, and Ikariotissa Red Ale Honey, which contains honey.

The production of Ikariotissa beer takes place in modern facilities at Agaliasma Faros on Ikaria. The crucial element linking the product to its place of origin is the water. Ikaria is known for its natural springs, and the water used in brewing comes from them, regarded as the “fifth element” (along with malt, hops, yeast and love) in the beer’s success. The island’s distance and isolation (8 hours from Piraeus), however, pose operational challenges in sourcing raw materials and spare parts, often requiring patience and flexibility in production.

The production process of Ikarian beer follows modern craft-brewing techniques, with emphasis on the quality of the ingredients and control of the process, so that the final product is fresh, unfiltered and unpasteurized.

Brewing Stages

1. Preparation / Milling of Malt (Mashing): Barley malt is milled and mixed with water from Ikaria’s natural springs in special tanks, where it is heated to specific temperatures to convert the starch into sugars.
2. Lautering: The clear wort is separated from the malt residues (dregs) in lautering vessels.
3. Boiling: The clear wort is transferred to the kettle, where it boils (usually for 60–90 minutes) for sterilization, concentration and the addition of hops. The hops impart the characteristic bitterness, aroma and flavor.
4. Centrifugation (Whirlpool) & Cooling: After boiling, the wort is subjected to centrifugation to remove solid hop residues and proteins. It is then immediately cooled with a heat exchanger to the appropriate fermentation temperature.
5. Fermentation & Aging: The cooled wort is oxygenated and yeast is added in fermentation vessels. Fermentation lasts 5 to 9 days (or 7 days) at controlled temperatures (e.g., 8–18°C), converting sugars into alcohol and carbon dioxide. This is followed by a maturation period at low temperature (e.g., 0°C for 30 days) to shape the final character.
6. Bottling: The matured, unpasteurized and unfiltered (in the case of the Ale) beer is bottled or placed in kegs.

Ingredients: The basic ingredients are Water (from the natural springs of Ikaria), Barley Malt, Hops and Yeast. In particular, the water of Ikaria, due to its composition, is considered a decisive factor for the quality and flavor profile of the beer.

The establishment of Ikaria Brewery in 2016 and the production of Ikariotissa beer has a significant multiplier effect on the local economy and on the island’s outward-looking profile. It constitutes a successful example of a microbrewery on a remote island, contributing to the creation of new jobs and to the promotion of Ikaria beyond the narrow borders of Greece. The product strengthens the island’s tourism identity by directly linking its quality to the famed water of Ikaria (Island of Longevity / Blue Zone). In addition, the Brewery actively participates in domestic and international gastronomic events (e.g. Food Expo, HORECA, Greek Beer Festival), promoting the island’s image as a place that produces quality products.

Brewing on Ikaria is a relatively new venture that began in 2016 with the creation of Ikaria Brewery. The idea was born from a love of beer and the desire to create a high-quality product connected to the island’s unique characteristics. While there is no centuries-old brewing tradition, as there is in other categories of Ikarian products (e.g. wine), Ikariotissa beer embodies the philosophy of collectivity and enthusiasm that characterizes the island’s inhabitants.