WOB Beer Talks & Tastings

Bartenders presented original beer cocktails and gave tips for perfect beer serving, chefs introduced us to the secrets of beer & food pairing, while industry executives analyzed various aspects of beer.

Every day INNOVATHENS hosted “Beer Talks & Tastings” where Beer experts talked about the types of beer, their special characteristics, but also the right food pairing, and suggested excellent recipes for beer cocktails.

DAY 3 | Elaborate Cocktails, Beer Trends & Food Pairing  

Beer and Food Pairing by Sary Cured Meat Products 

Cured meat specialist Giorgos Michas from Sary Cured Meat Products took the stage at Beer Talks and Tastings to present the company’s proposal for the ideal beer and cold cuts pairing. Products with spicy notes, as well as those with subtler flavors, were recommended as the perfect complement to beers with either a robust or gentle profile, aiming for a complete culinary experience. The presentation was followed by a tasting of Sary’s offerings. 

Molecular Beer Cocktails by MOMIX 

On the third day of WORLD OF BEER, INNOVATHENS was brimming with beer enthusiasts and cocktail aficionados eager to sample the complex molecular beer cocktails crafted by the MOMIX team. Under the guidance of Bar Manager Christos Koukos, the team took out their special equipment for molecular mixology, enchanting the audience with their creations. The first cocktail, conceived by Manos Gialedakis, was a flute cocktail based on gin and dark beer spheroids, served with a cube of dry ice. The presentation and fusion of flavors were met with acclaim. Giorgos Christias also introduced a highball with tequila reposado and a homemade exotic beer cordial —a blend that accentuated beer as a versatile ingredient—with the molecular “foam” captivating the crowd.

Presentation by the Greek Association of Brewers 

The Hellenic Brewers Union delivered a compelling presentation on the Beer Talks and Tastings stage about the “Ideal Serving of Beer: Lager – Pilsner / Quality of Serving Beer to the Consumer / Correct Practices, Myths, and Truths.” 

Speakers Giorgos Pimbas, Head of Sales Training and Draft Master at Athens Brewery, and Heraklis Moutaftsis, Head Brewer at Siris Craft Brewery, discussed the four primary characteristics of beer—fermentation, color, strength, and flavor—as well as the aspects we first perceive as consumers, such as temperature, color, strength, taste, and presentation. They outlined the factors influencing beer quality, including freshness, exposure to light, dust (often found on packaging), temperature, humidity, and odors. 

They also highlighted the significance of selecting the appropriate glassware, serving method, and of course, maintaining the correct temperature. Additionally, they detailed the five steps of proper draft beer service: using a clean, wet, or chilled glass, tilting and filling the glass at a 45° angle, skimming the foam on the moment it overflows with a wet cutter, ensuring the foam is just right; and presenting the beer with the logo facing the customer. 

DAY 2 | Cocktails, discussions and tips around beer  

Beer and Food Pairing from Mouteveli Sausages 

On Saturday, Chef Iakovos Apergis representing Moutevelis Sausages alongside brewer and Certified Cicerone Christos Daskalopoulos did a food and beer pairing presentation using the company’s cured meats, while explaining how the characteristics of each meat product combine harmonically with specific types of beer.  

Beer cocktails from Radar all day bar 

Alexandros Argyroudis, Bartender & Mixologist and Nikolas Anastasakos, co-owner of Radar prepared for us a Rum Fashioned with lager beer syrup, a unique combination that delighted the audience. Also they created a Paloma with soda made from a New England IPA beer, which really amazed the beer enthousiasts. 

Panel discussion from the Hellenic Association of Brewers 

Mr. Georgios Vagias, member of the Board of Directors (A vice-president) of Athens Brewery and Ms. Stella Dimitriadou Brewer, production manager of Elixi Microbrewery, presented to the WORLD OF Beer audience an interesting presentation about the history and types of beer. A very enlightening video was shown with important facts about the history of the origin of beer and its magical journey, through the centuries from 3,000 BC, in Mesopotamia where it was discovered, to the present day. 

Then Mr. Vagias explained in detail the basic elements required for the production of beer with particular reference to the action of yeast which is a catalyst in beer fermentation. Mrs. Dimitriadou explained the vinification process of barley. At the same time, the lecturers referred to the different types of brewing and analyzed all the related chemical process that takes place during fermentation. 

As they explained to the public, the two major categories that are divided nowadays are those with alcohol (of various degrees) and those without alcohol. From then on, beers with alcohol stand out according to their degree of alcohol content, but also their color and various taste characteristics resulting from the ingredients and the brewing process. Finally, the presenters referred in detail to the process of bottling and packaging beer, which is also the final factor that will ensure that the consumer will enjoy a beer with all its taste characteristics. 

Workshop by CAVA di Patsi 

The day of Talks & Tastings ended with the presentation by CAVA di Patsi where Pavlos Kotsidis, Beer Expert – Head of Sales department Cava di Patsi, Othonas Theofanous, Brewer Flaros beer – Sales Department Cava di Patsi discussed topics such as: Bitter aromatic tannins rock on our palate / The long journey of ipa (Indian pale ale) from the ports of England to today / The role of the microbrewery (USA) in this revival etc.  

DAY 1 | We talked about beer, food pairing & drank beer cocktails!

In the tropics of Beer Cocktails from Ipitou The Bar

The curtain of the Beer Cocktails session was opened creatively by the award-winning Dionysis Polatos of Ipitou The Bar. Located in the pedestrian street of Ipitou in the heart of Athens, the bar has been the definition of a street bar for a decade. The first creation was a Caipirinha topped up with Pale Ale beer, which uniquely tied in with the exotic flavour profile of the popular cocktail, in a twist that appealed to everyone who tried it.

Next, Mr. Polatos prepared a michelada – the Mexican drink made with beer, lime juice, various spices and chillies. Along with the necessary explanations and answers to the audience’s questions, he took us on a taste journey introducing us to a different way of enjoying beer.

The Beer Talks & Tastings program continued with an extremely interesting panel on “Beer in Greece today” with the participation of Sophocles Panagiotou (President of the Hellenic Brewers Association & Co-Owner of Septem Microbrewery and Elixi Microbrewery), Yannis Georgakellou (Director of Communication & Corporate Relations of Athenian Brewery), Vassilis Filippou (Business Development Manager of Olympic Brewery), George Petrou (Member of the Steering Committee of the Greek Brewers’ Association & Managing Director of Pinios Brewery), Konstantinos Agouris (Brewer of Cretan Breweries Zidianakis).

Panel discussion by the Hellenic Association of Brewers

The discussion started with a mini presentation of the Association by the Head of Office & Communication Mrs. Kelly Tshichli followed by Mr. Panagiotou. Among other things, he referred to the actions undertaken by the Association for the development of beer culture, such as the establishment of the “Visitable Breweries” label and the annual “Open Breweries” campaign. Moreover, he addressed the contribution of the brewing sector to the Greek economy.

The conversation then turned to the role of Microbreweries in the development of the beer market in Greece, with Mr. Ayrida underlining: “Through microbreweries we have managed to create a very large portfolio and thus the public can now consume many different products”. Mr Petrou stressed that microbreweries also contribute on a social level, as many active “ecosystems” are created around beer, which do a very good job in terms of consumer education.

Mr. Georgakellos then analysed the dominant trends in the beer market in recent years, stressing that people have started to experiment, as they now find a plethora of new and different options – while also referring to the trends of localism and the shift towards a healthy lifestyle. Mr Philippou went on to speak about the circumstances of beer consumption in relation to other alcoholic beverages. The speakers also analysed the ways in which the brewing industry is facing the challenges of the climate crisis as well as the issues of sustainable development and responsibility. In conclusion, Panagiotou said he was optimistic about the future of the sector in Greece, stressing that of course much still needed to be done to promote beer culture and boost consumption throughout the year.