My father began brewing beer when I was about 5. At 9 I actively helped him with whatever I could in the basement brewery. The smell of freshly crushed grains submerged into warm water became my favorite smell. I could recognize it from a mile away. Years went by, lots of beers were produced and consumed, until I decided to start brewing my own experiments in the home brewery.
We began very small, doing 20-25L batches all grain all by hand with whatever brewing materials were available at the time here in Athens (Greece).
Being a warm country with many sunny hot days, it's no surprise I favor light, crispy beers, hefeweizens and wits being on top.
I like classic recipes with noble hops.
