A Greek oenologist, a Serbian brewer, an English brewing enthusiast, and an American to round out the multi-cultural group, comprise the ingredients for this successful enterprise that hopes to enliven a heretofore lackluster domestic beer-drinking scene.
Yellow Donkey Yellow Donkey relies on a mixture of hops including Aurora and Styrian Golding from Slovenia, Cascade from Oregon, and exotic Motueka from New Zealand, which produces a refreshing citrus taste, as well as contributing natural antioxidants and antibacterial elements. Slightly bitter tones refine and invigorate the overall flavor, creating the perfect accompaniment for a meal by the sea, relaxing at the beach or hanging out at a favorite watering hole.
Red Donkey Red Donkey, formulated with a combination of malts specifically chosen to produce its chestnut hue, utilizes a different collection of hops - including Aurora and Styrian Golding from Slovenia, Citra from Oregon, and Nelson Sauvin from New Zealand. Awakened by an alternative type of Belgian-style yeast, the result is fruity, full-bodied and richly colored. A champagne style bottle completes this elegant offering which will enhance any fine dining experience.
Crazy Donkey - Produced in very limited quantities
The Crazy Donkey label signifies the first and only IPA (India Pale Ale) produced in Greece. Received with enthusiasm by beer aficionados near and far, the Crazy may even travel to Australia in the summer of 2012! Large quantities of Cascade and Nelson Sauvin hops yield a plethora of aromatic bitterness - marrying an arguably tropical start to a dry finish, for a distinctly different drinking adventure.
Deceptively simple, the brewing operation begins, in this case, with equipment imported from Austria and housed in Mesa Gonia. Malted barley is milled and then submitted to a technique called mashing, which yields the liquid wort that is boiled with aromatic hops gathered from all over the world. The residual spent grain benefits local vineyards as nutritious compost.
Primary fermentation begins with the addition of specialized yeasts, and secondary fermentation takes place under pressure in large storage tanks without any additional sugar, only those produced naturally during the brewing process.
These seemingly facile steps result in a fresh beer experience never before available in Santorini. Unfiltered, to capture every particle of flavor, our extraordinary "lagered ales" are alive with personality. Unpasteurized and preservative-free, they are also sensitive and somewhat fragile, as their very "living" nature requires refrigeration to assure their excellent quality and ultimately, their perfect enjoyment.