Every Craft beer you open has a whole journey behind it, not just a production line. It all starts with barley, which is soaked, germinates and then is dried and kilned to become malt. The temperature and the method of drying determine the aroma and the colour of the beer. At Craft microbrewery we use blends of many varieties of malt for each beer and not just a single “base malt”, so that the colour is natural and the taste more complex and full-bodied.

In the old days, beer was only draught. The barrels were wooden and often decorated the taverns of Central and Northern Europe—just as wooden wine casks once adorned old Greek taverns. Though the brewing setups of that era can’t compare to today’s in terms of quality, carbonation, and cooling, the primordial beer culture was built—and loved—around this very process.

Craft Microbrewery is not your typical beer producer. As the first microbrewery in the country, it essentially created a new category, and since 1997 it has placed creative inspiration, innovation and free expression at the heart of its mission. Throughout its journey, it develops recipes that blend tradition and modernity, offering beers full of innovation, experimental spirit, creative composition and rich flavor. Its relationship with creativity is deeply rooted and manifests both in its history and its strategic choices.

The Greek Beer Awards 2025 Award Ceremony took place with great success on Friday, May 9, at the “Miltiadis Evert” Amphitheater of Technopolis, City of Athens, as part of the World of Beer festival.

What do a painting by the exceptional artist Maria Kokkini, the new Neipa beer from Craft that was recently released for the first time, and a solo by saxophonist Tasos Fotiou, who musically accompanied the opening of the Beerart exhibition, have in common?

Continuous and fruitful experimentation with new raw materials and new production processes is always at the heart of microbrewing, constantly creating new beer types.