Unfiltered and unpasteurised beers that show inspiration and passion in every sip in a comfortable, industrial space that escapes the narrow logic of the classic urban beer hall and has managed to put Ilioupoli on the map of Athenian nightlife.
The Greek microbrewery Paragon Brewery is a strictly family affair. It is made up of the Papadakis siblings, Eleftheria and Tassos, and Eleftheria’s husband, experienced brewer Yiannis Psimoulis.
As we were informed, the hops come mainly from America, Australia, and New Zealand, the yeasts generally from Austria and Northern Europe, and the malts from Germany.
“We have managed to bring to Greece some hops and yeast products that previously, until five years ago, we didn’t even imagine that they would come to our country,” said Yannis.
“It was and still is quality, not quantity,” said Tassos. “So we look for the finest raw materials, always from the best in the market, which will inspire our recipes and guarantee the result we want.”
From production to consumption
So, from the 20 stainless steel taps of Paragon’s always active taproom, 15-17 of their own beers and three guest beers from Greece and abroad are available.
On-site, a variety of bitter, sweeter, sourer, milder, or more aromatic beers are consumed, and the selection is constantly changing, depending on the season, the need to experiment and renew, the inspirations, and the demands of the public.
The only exceptions are the 4-5 main draft beers that remain constant in the microbrewery and for which, in addition, the possibility of bottling on-site (in 1-litre bottles) is possible to enjoy them at home. They can be refrigerated for a month without altering taste or aroma.
In the production process, large oak barrels used for rum or bourbon were recently added. The beer is left to mature in these barrels for about a year until it gets its aromas from the spirits.
Although the barrels have not yet been opened, “if the result are agreeable, we may be able to serve our draft beers at Paragon’s birthday in early December,” said Eleftheria.
“Maybe then, we will even have time to release an anniversary beer in a bottle,” she added, who, together with the rest of the team, is already planning a three-day celebration event for the third year of operation (on December 6, 7, and 8).
Also celebrating the birthday will be stalls with their ovens or grills outside the brewery (weather permitting), preparing juicy burgers, sandos, and pizza.
“They are businesses such as, among others, Caprus, Pizza Dough, and Tarantino Burgers that fit our philosophy perfectly, that invest in delicious and quality raw materials and whose flavours go wonderfully with our own beers”, he notes.
The list of pop-up events that the Paragon team occasionally hosts in its spacious hall includes live rock bands, stand-up comedy shows, and even the first mini-golf tournament in a brewery.
Beers and delivery with a view of the cauldrons
Where the large neighbourhood blacksmith shop was once housed, somewhere on the border between Ilioupoli and Agios Dimitrios, Yannis, Tassos, and Eleftheria saw the prospect of a space that could comfortably give shape and entity to their business vision.
“We wanted to create a brewery open to the public, a space that mixes production and consumption under the same roof and gives its visitors the opportunity to follow the journey of their beer before it even runs from the cannula to their glasses,” Eleftheria explained.
The Paragon team maintained the industrial aesthetic of the space – concrete surfaces, heavy metal doors and old cranes with pulleys that literally hang over your head, towering glass windows, and the heavy, metal cauldrons of the brewery.
All this turns the microbrewery into a sight for those enjoying their beer.
“Indeed, if you are lucky and come on a day or time when our boilers are working and brewing our beers, you will witness the whole process and enjoy the intoxicating aromas emerging from the brewery,” said Tassos.
Another fun fact about the Paragon taproom is that you never see waiters moving around. There is self-service, so customers can visit the bar themselves and discover the beer that suits them with the help of the brewer.
Another absence is the reservation policy: No reservations are made in the taproom or in the brewery, which is also open to the public once a month.
When you want to eat something, you can very simply order the food of your choice with delivery or even bring food or snacks from home (the shop does not have a kitchen, despite the initial plans).
Info: Limassol 3, Ilioupoli, tel. 6981947030
Loukia Chrisovitsanou is a columnist for Cantina. Translated by Paul Antonopoulos.
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