Would anyone happen to know what the Greek law says about brewing your own beer?
Message posted by seaangler (Chat Room Administrator) on 05áNovemberá2008 at 4:28pm - IP Logged
I would inmagin the same as in england to brewing your own at home..As long as you do not try and sell it..Would you not brew wine rather than beer..were you are..Chris
Do a google serch on it and see what you can find on the laws..
Message posted by weststekker on 05áNovemberá2008 at 4:51pm - IP Logged
I would agree with Chris that the laws would be similar in Greece to that in the UK. In Greece I would prefer to make wine rather than beer.
If you decide to make beer here is one tip that I am sure that Chris would agree with me on. Be prepared to wait for your brew to mature. Most brewers say their brew was Ughhh!!. They were in too much of a hurry to drink it.
Message posted by panv on 05áNovemberá2008 at 5:07pm - IP Logged
I do like my beer and the thing i will miss when i move over next summer is a pint of bitter, so i thought as i will have lots of time to potter about why not turn my hand to brewing my own.
the only thing i can find on the internet is
'alcohol producing in home distilleries in Greece is prohibited by law'
Message posted by daveyh on 05áNovemberá2008 at 5:47pm - IP Logged
I wouldn't think that will affect you as beer isn't 'distilled'. Likewise nor is wine and many locals produce their own. That law seems to be aimed at spirits as would also apply in the UK.
Message posted by seaangler (Chat Room Administrator) on 05áNovemberá2008 at 5:55pm - IP Logged
The most inportent thing when brewing is to make sure all your equipment is sterile...Befor you start...
Time is a factor...when brewing if you can get your beers down in gravety you have succeeded...Always check with your Hidrometer to your final P.G of your beer..This mark is on the bottom of the Hidrometer...
A small tip when you come to bottleing your beer(makeing sure your bottles are sterile most inportent)is a small amount of suger water a spoon full in each bottle..This will give you a slite secondery fermentaion ...But its up to you....Its nice to hear that shhhhhhhhhhhh when you pour your very first pintthe and a nice white frothy head....Chris
In fact i have a brewers hidrometer you can have free to help you on your way...If you like...
Message posted by Graham T-A on 05áNovemberá2008 at 5:59pm - IP Logged
seaangler thanks i have one,
I have just got all the equipment together for a few practice runs before we move over, when the first barrel is ready you'll have to pop round for a pint of Sidari Bitter.
Message posted by seaangler (Chat Room Administrator) on 06áNovemberá2008 at 2:46pm - IP Logged
Panv...I keep your word to that...I think you mite know i work for Moyson Coors brewery...But will not be over to Corfu untill 2010...Mexico and Egypt next year.. If there is any bits and bobs that you would like just let me know...Hop pellets,LCP(Liquid suger)Colour,(Tetralone For bitterness)..Just let me know...i have loads of it hear in Burton... ...Chris
Message posted by daveyh on 06áNovemberá2008 at 2:53pm - IP Logged
Seaangler, any spare full kegs for xmas would be much appreciated!!!!!
Message posted by panv on 06áNovemberá2008 at 2:53pm - IP Logged
Whilst I have been known to enjoy the odd pint of real aleI have say that I find that it doesn't work for me in the summer heat of Greece. I think that this is because it very soon warms up to above the ideal temperature of 12-14 deg C. Mythos on the other hand.....
Message posted by seaangler (Chat Room Administrator) on 06áNovemberá2008 at 4:52pm - IP Logged
Quote: Originally posted by daveyh on 06áNovemberá2008
Seaangler, any spare full kegs for xmas would be much appreciated!!!!!
We have keg watch hear in Burton as to the amount going missing(price of scrap)A lot of our kegs also have trackers fitted to them...
Martin...Yes bitter is served at celler tempeture...Not as quenching as a ice cool larger...Chris
Message posted by panv on 07áNovemberá2008 at 12:19pm - IP Logged
just reading the thread and though I know nothing of brewing home made wine and beer I thought I'd ask if there is a shop in Corfu who sells ingredients for this. In the UK come Christmas time I used to go to the local brew your own shop and buy a mix for ginger wine. You only had to add hot water and sugar and put it in a bottle, non alcaholic but a lovely tipple for those long dark cozy nights.
Message posted by seaangler (Chat Room Administrator) on 17áNovemberá2008 at 3:12pm - IP Logged
TracyNicky...I think we all use to brew Ginger wine when we was kids as it was quick and easy to make with out all the messing around as to making wine and ready to drink by the end of the week...And of course we had the old corona bottles that had the flip tops(and the strew top) that we put the ginger beer into...Chris
Message posted by seaangler (Chat Room Administrator) on 17áNovemberá2008 at 3:22pm - IP Logged
Quote: Originally posted by panv on 07áNovemberá2008
while i am partial to a few Mythos i find that the gas bloats me after a while.
A very very small amount of fresh lime squeeze at the bottom of the glass will kill 60% of the C/o gas in a glass of larger also takes the edge of the bitterness(That is the tetralone)In the larger...Hence larger lemon top...But use lime and not lemon....Chris
Message posted by weststekker on 17áNovemberá2008 at 4:34pm - IP Logged
When I was a child my family used to brew Ginger Beer. They used to call it "Bees" as it was always working up and down. When the brew was ready to bottle, the first thing to do was to take a portion of the brew as a starter for the next one. Ever since my first taste, "I have been under the affluence of incohol, Hic !!."
Message posted by seaangler (Chat Room Administrator) on 17áNovemberá2008 at 4:47pm - IP Logged
Yes you are right Colin it was called a culture...
We do the same in brewing our yeast can last as long as ten generations of fermenting brews until the yeast sells break down and a new culture is made in the pilot brewery micro lab and the process starts all over again..Chris
Message posted by panv on 17áNovemberá2008 at 6:12pm - IP Logged
I always used a presure barrel, get an old fridge too that it just fits in and cut a hole out for the tap and one in the top for the cylinder, cold beer any time lol
Message posted by seaangler (Chat Room Administrator) on 18áNovemberá2008 at 12:50am - IP Logged
Quote: Originally posted by panv on 17áNovemberá2008
Thats interesting, so you would siphon the brew out of the fermentation vessel and into bottles or whatever and collect the yeast that was left?
How would you store it until the next brew and how long would it last?
Well you could do if you was brewing big time but not worth it in the short time..A good dry yeast from most beer shops would do the trick.....Chris
Yes it will keep in the fridge up to a week or so...And a bonus it is good to drink the yeast as it has loads of vitamins Good for blood disorders and if you have a young son or daughter with actne (black heads and the like)it will also help...It is bitter to drink but it does ya good.....Chris
Message posted by 2Tonsils on 18áNovemberá2008 at 4:22pm - IP Logged
Ginger beer is made and sold in Corfu. A tradition I believe was started by the British here. The factory is on the back road to Kalafationes, but many kafenions sell it. It is a favourite drink with the Greeks in our village.
We used to buy a crate full from the factory, but it is highly volatile in the summer temperatures. We had many bottles explode even in the cool kitchen. We had to move them to the fridge to stop them re fermenting and exploding.
I believe you can brew things, but not distill them here legally.
Message posted by seaangler (Chat Room Administrator) on 18áNovemberá2008 at 4:47pm - IP Logged
I know of one tavern come gift shop near Pali that distills is own Raki and sells it openly to all for and sundry at two euros a bottle(but he may have a licence to do so)Yes but no on saying that i have seen meany other stalls on Zanty island selling it openly along with there hony wine and carpets that they make...Chris
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