Loukas is a graduate of the School of Oenology and Beverage Technology (UWA) in Athens. His love of brewing led him to broaden his knowledge by obtaining a Masters in “Brewing and Distilling” from Heriot Watt, Edinburgh. For a year now, together with his partner Vassilis Ziovas, they have created TAΩS (Taos) Brewing, producing tasty and special beers, fulfilling what he always dreamed of.
Golden Sheep (Golden Ale)
The baptism of fire starts back in the seemingly distant 2011, during my first visit to North Yorkshire England where I stumbled across the Black Sheep Brewery. I remember from the tour that I didn’t understand much at the time, as it was my first visit to an industrial beer production site and knowing very little about both the production and the huge brewing culture that lurks in the country plains of this place, such as after all, throughout G. Britain. The “lukewarm beer” flowing from the casks was the first shock for us who were used to beer being served cold and tasteless. But the flavor intensities and the character, gained more room sip by sip, awakening my curiosity for a space full of opportunities for creation. This is Black Sheep, the once “lost sheep” of the family who madly opened, despite family tradition, a brewery and inspired me to find my own path sometime in the future.
Lava
We saw Lava for the first time at an exhibition in Athens in 2016. IPAs had already made their appearance in Greece for several years and everything showed that it will be the style of beer that will be established for good in our country in the near future. Lava, an Imperial Red Ale, remains to this day one of my boldest and favorite IPAs. My first feeling was that of surprise and disbelief, as its aromatic characteristics burst forth with great intensity on the nose, while in the mouth a “carpet” of tropical fruits, green notes and a pleasant bitterness, which I was looking for at the time, was unrolled, and balanced perfectly with the sweetness of its increased alcohol (9% abv). Since then, it’s been a bottle I like to stock in my fridge and share with friends or enjoy even on my own.
Oude Gueze
During my years of exploring the various styles of beer, “sour” was a category I avoided. This changed when a very characteristic and almost historical piece of the of sours history fell into my glass during a tasting. Dry, champagne-like, earthy aromas, oak, but also stone fruits on the nose and in the mouth, with intense tickling acidity, complexity and a finesse reminiscent of a sought-after wine. This was a deep dive into Lambic, which better than anything tells the story of time and patience, from the spontaneous steps of fermentation and the long stay in barrels to our glass. The blending of the most mature multi-year barrels with the most “unripe” and lively young barrels has a special meaning in my mind.
Wineybeast
Wild Beer is a brewery which, from its very beginnings in 2012, fell headlong into the production of barrel aged, sour and mixed fermentation beers. With a clear vision, they have launched many beloved labels, all with quality, and above all, identity. Wineybeast is no different, as we see an Imperial Stout style beer at 11%, which combines the sour characteristics with the complexity of a red wine, resulting in an exciting fusion of these two worlds. Up front are plum, berries, chocolates, wood and some spice notes. Two years of aging in French red wine barrels adds depth and a velvety mouthfeel. The idea that a beer can be appreciated and excited at the same time, as much from a beer lover as a wine lover seems fascinating to me. It is exactly this idea that calibrated the compass of our future creativity, when my friend Vassilis, then an employee at Wild Beer and now my partner, enthusiastically opened the first bottle of Wineybeast.
Pilsner Urquell
There has been a lots of talks lately about proper Lager and Pilsner. Back to basics with Urquell since it is a beer that first coined the term Pilsner (from Plzen, Czech Republic) and in my opinion, it deservedly holds the title of the best Pilsner, which few come close. As a pioneer, it set the standard high, and unchanged for almost two centuries it shows that simplicity is often timeless. Harmonious, refreshing, sparkling, with a balanced characteristic bitterness. A beer I’m always happy to enjoy.
Gose Roselle
Personally, I can’t hide my love for Gose, a type whose description alone can make some people change pavement, since its characteristics are acidity and of course saltiness. With roots in Goslar, Germany, it’s a relatively hard-to-find style that, while it can often disappoint, when we do find balanced versions of it, we can’t tear ourselves away. It should be emphasized that special importance should be given to the Gose’s participation in Mediterranean Greek gastronomy. Cascade Brewing’s Gose Roselle is a delightful twist on traditional Gose, bringing a refreshing burst of acidity, floral and fruity notes. Infused with hibiscus, this beer captivates the senses with its vibrant ruby color and appealing aromatic notes of cherry and cranberry. In the mouth we have a pleasant balance of sourness and saltiness, with a hint of sweetness that complements the floral notes. The Gose Roselle is a prime example of how versatile a Gose can be, the base of which serves as both a blank canvas as well as a self-serving purpose.
