Septem HHS Dilemma Barley Wine Barrel Aged 10.90% vol.
Malt: Rakau (New Zealand), Waiti (New Zealand) & Styrian Golding (Slovenia)
Alcohol: 10,90% v/v
Bitterness degree: 75 IBU
Serving temperature: 26oC
Septem HHS ΚΛΕΟΣ Imperial Stout Barrel Aged 10,30% vol. 330ml
Malt: Pacific Jade (New Zealand), Bobek (Slovenia)
Alcohol: 10,30% v/v
Bitterness degree: 78 ΙBUs
Plato: 27o
Serving temperature: 12 – 14oC
Septem LAVA Imperial Red IPA 9,0% vol. 500ml
Malt: Sorachi ACE, Motueka, Centennial
Alcohol: 9% vol
Bitterness degree: 80 IBU
Serving temperature: 9-11oC
Fresh, unpasteurized.
Malt: Pilsner Malt, Munich Malt, Crystal Malt
Hop: Whole hops of German Northern Brewer & Perle and the New Zealand Motueca
Yeast: Bottom-fermented yeast, fermentation 10-13oC, maturation of 6 weeks at low temperatures
Alcohol: 5.0% vol
Bitterness degree: 27 IBU
Serving temperature: 6oC
Malt: Marris Otter Pale Malt, Crystal Malt
Hop: Whole hops of two aromatic varieties, the Czech Saaz and the exotic New Zealand Nelson Sauvin, that is famous for the unique aroma of Sauvignon Blanc grape
Yeast: Top-fermented yeast, fermentation 18-20
Alcohol: 4.7% vol
Bitterness Scale: 31 IBU
Serving temperature: 8οC
Awards:
International Beer Challenge 2013 – Gold Medal
International Beer Challenge 2010 – Gold Medal for Design & Packaging
Quality Award Gastronome(Gourmet): Drink of the year 2013
Malts: Pilsner Malt, Pale Ale Malt, Crystal Malt
Hop: Whole hops of Slovenian Styrian Golding and German Tettnanger
Yeast: Top-fermented yeast, first fermentation at 16-18oC, re-fermentation in tank, maturation of 5 weeks at low temperatures.
Honey: Greek flower honey
Alcohol: 6.5% vol
Bitterness Units: 27 IBU
Serving temperature: 10-12οC
Malt: Marris Otter Pale Malt, Melanoidin Malt, Crystal Malt
Hop: Whole hops of two aromatic varieties with low alpha acids, the US Cascade and the UK Fuggles
Yeast: Top-fermented yeast, fermentation at 18-20ο C, maturity of 4 weeks at low temperatures
Alcohol: 4.5% vol
Bitterness degree: 23 IBU
Serving temperature: 8oC
Awards:
International Beer Challenge 2013 – Silver Medal
Brussels Beer Challenge 2012 – Gold Medal
Quality Reward Gastronome (Gourmet) Drink of the year 2013
Malt: Marris Otter Pale Malt, Munich Malt, Crystal Malt, Coffee Malt, Chocolate Malt
Hop: Single Hop Beer, UK Fuggles
Yeast: Top-fermenting yeast, fermentation at the 18-20οC, 4 weeks maturation at low temperatures
Alcohol: 5.5% vol
Bitterness Scale: 30 IBU
Serving temperature: 10-12οC in an open tulip glass
Awards:
International Beer Challenge 2013 – Bronze Medal
International Beer Challenge 2012 – Bronze Medal
Quality Award Gastronome (Gourmet) 2013 Drink of the year 2013
Malts: Marris Otter Pale Malt, Munich Malt, Amber Malt, Aromatic Malt
Hop: Whole flowers of the US Mosaic, Citra and Simcoe
Yeast: Top-fermented yeast, fermentation at 18oC, maturation of 6 weeks at low temperatures
Alcohol: 7.0% vol
Bitterness Units: 65 IBU
Serving temperature: 10-12οC
Septem reveals the extraordinary aroma, flavour of the American hops Mosaic, Citra and Simcoe in the new IPA “8th Day”
Malt: Marris Otter Pale Malt, Amber Malt, Crystal Malt
Hop: Whole flowers of the US varieties Amarillo, Centennial and Eldorado
Yeast: Top-fermented yeast, first fermentation at the temperature of 18o C and maturation of 8 weeks at low temperatures
Alcohol: 8.5% vol
Bitterness Scale: 100 ΙBU
Serving temperature: 8-10oC
Awards:
International Beer Challenge 2013 – Silver Medal
International Beer Challenge 2013 – Gold Medal for Design and Packaging
International Beer Challenge 2013 – Trophy for Design and Packaging New Product
Malt: Marris Otter Pale Malt, Pilsner Malt, Munich Malt, Amber Malt
Hop: Whole flowers of the US Citra
Yeast: Top-fermented yeast, fermentation at 18oC, maturation of 6 weeks at low temperatures
Alcohol: 6.50% vol
Bitterness Scale: 65 ΙBU
Serving temperature: 10-12oC
Fresh, unpasteurized, unfiltered beer. Based on the awarded recipe of Panagiotis Tsioros, winner of the first Greek Homebrewing Competition, Septem Citra India Pale Ale, was launched on December of 2013 and constitutes the second member of Septem’s Hobby Hoppy Series.
Characterized by the impressive aromas of citrus, lemon blossoms, lychee and elderberries. The 6.5% of alcohol and the 65 bitterness units are covered impressively by the rich body and the long-lasting aftertaste. The hop flavour of Citra Hop is remarkably expressed in the taste of the beer.
Septem Microbrewery is located in Orologio in the municipality of Kimi-Aliveri on the island of Evia. It was founded by the chemist and oenologist Sophocles Panagiotou and the economist Georgios Panagiotou and began distributing its first batch of fresh unpasteurised beer in June of 2009.
Is to provide our customers with fresh, high quality products by taking advantage of the wealth of aromas and flavours in malt and hops while searching for the diverse flavours they have to offer.
Responsible for the design and production of our beers is Greek oenologist Sofocles Panagiotou. The oenologists devote their life in the search for the perfect structure and balance for their wines in order to bring out the attributes of the variety, microclimate and harvest. We apply the same “oenological” philosophy in processing the best quality malts and hops to create the distinctive aroma and flavour that characterizes Septem beers.
To become a premier Greek microbrewery whose products will be a point of reference for a distinctive quality beer, synonymous with gastronomic pleasure.
AWARDS Quality award “Gastronome 2013” – Drink of the Year
International Beer Challenge 2014 – Bronze Medal
International Beer Challenge 2013 – Bronze Medal
International Beer Challenge 2012 – Gold Medal
International Beer Challenge 2011 – Silver Medal for Design and Packaging
International Beer Challenge 2014 – Bronze Medal
International Beer Challenge 2013 – Bronze Medal
International Beer Challenge 2014 – Bronze Medal
International Beer Challenge 2013 – Gold Medal
International Beer Challenge 2010 – Gold Medal for Design and Packaging
International Beer Challenge 2013 – Bronze Medal
International Beer Challenge 2010 – Gold Medal for Design and Packaging
International Beer Challenge 2012 – Bronze Medal
International Beer Challenge 2013 – Silver Medal
International Beer Challenge 2013 – Gold Medal for Design and Packaging
International Beer Challenge 2013 – Trophy for Design and Packaging New Product
Best Greek Beer 2013 at www.ratebeer.com
International Beer Challenge 2012 – Silver Medal
Brussels Beer Challenge 2012 – Gold Medal
International Beer Challenge 2014 – Bronze Medal
International Beer Challenge 2014 – Bronze Medal for Design & Packaging
Best Greek Beer 2014 at www.ratebeer.com
Best Greek Brewery for 2011, 2012, 2013, 2014 at www.ratebeer.com
Barley malt is the basic raw material needed for the production of beer, whilst other cereal grains such as wheat, maize and rice are widely used in the brewing process. Malting of the barley is a procedure that can be briefly described as a process aimed to activate the enzymes responsible for the degradation of starch to simpler fermentable sugars which could be assimilated by the yeast during the fermentation of the beer and produce alcohol.
Initially, the malt must be milled and coarse -grained in order to become the starchy endosperm better accessible for the malt enzymes and improve the extraction process. The milling procedure is very important as on the one hand directly affects the extraction of the sugars and proteins and on the other, the separation of the husks from the endosperm of the grain is essential for the subsequent wort filtration.
Mashing starts with mixing the grist (grained malt) and hot brewing water in the Premasher just before entering in the “mash tun”. The hydration enables the malt enzymes to become active.
Depending on the degree of malt modification and the type of beer that we are producing, the mashing temperature increases gradually in order to activate specific enzymes responsible for the degradation of carbohydrates and peptides in simpler forms of sugars and proteins that can be metabolized by the yeast during the alcoholic fermentation.
The temperature must increase uniformly in the whole mash as the optimal activity of the specific enzymes depends directly on the temperature. That’s why the Mash-Tun is equipped with a powerful mixer and insulation in order to achieve a homogeneous mash and avoid any heat loss to the environment.
During the lautering process (also called “wort separation” or “mash filtration”) the undissolved substances are separated from the wort. The insoluble part (spent grains) is consisted of the husks, the seedling and other insoluble material. A spent grain filtration layer is formed on a welded wedge wire false bottom which is placed above the bottom of the lauter tun.
The first wort collected from the bottom of the lauter tun is very turbid because the fined grained particles of the malt have passed through the false bottom. The first cloudy wort is pumped back and filtered again through the spent grains until the withdrawn wort is clear. In order to recover all the extract, sparge water (75–78oC) is used to wash the mash and to displace the wort downwards. When the sugar content in the drained wort is low, the filtration operation is completed and the spent grains are discharged.
Wort boiling is a complex process during which a wide range of chemical, physicochemical, physical and biochemical reactions occur: evaporation of water, isomerization of a-acid of hops, coagulation of unstable proteins (hot break formation), wort sterilization and inactivation of enzymes to fix the wort composition, removal of undesired volatile aroma compounds (DMS), acidification of the wort (PH reduction) etc.
Wort boiling is the most energy-intensive stage in the brewing process.
During boiling the addition of hop takes place which contributes to the aroma and the bitter taste of beer.
The flavour of the final product depends on the variety of hop used and the time of addition of the hop into the boiling wort.
After the completion of boiling, the sterilized wort is centrifuged in a tank with a specific geometric shape (whirlpool). The aim of centrifugation is the natural clarification and removal of the solid residues of the wort that were created during boiling and the hop addition.
The inlet of the wort in the whirlpool, is tangential in order to create an internal centrifugation. The centrifugal force leads the solids residues with larger weight in the center of Whirlpool which allows the removal of the clarified wort from an output valve that is placed at the perimeter of the tank.
Additionally, the clarified wort which has a temperature of almost 100oC is cooled at 12-16oC and is racked in fermentation tanks.
The cooled clarified wort is inoculated with a yeast strain in order to start the alcoholic fermentation. At this stage, the sugars that are extracted from the malt are metabolized from yeast to alcohol and carbon dioxide.
The alcoholic fermentation in the modern breweries takes place in specific cylindroconical tanks, called unitanks. These special tanks, due to their specific geometrical shape, allow the removal of the yeast from the bottom and give the opportunity to continue the maturation of the beer in the same tank (without any further racking).
Once the alcoholic fermentation is completed and sugar is almost totally metabolized, the alcoholic fermentation rate slows down and the yeast is removed from the tank.
At this stage, the temperature of the beer decreases gradually and approaches 0oC, in order to accelerate the yeast’s precipitation drifting together cold sensible proteins which are coagulated.
Simultaneously some phenolic compounds with unpleasant aromas become insoluble making the beer taste smoother and fruitier.
With the filtration we achieve the stabilization of taste and the limpidity of the beer. Mention that not all types of beer are filtrated, as some of them are bottled unfiltered or are bottled conditioned.
The filtration allows the removal of solids and yeasts from the beer. Depending on the filter’s porosity, it is possible to remove all the micro-organisms that can possibly contaminate and alter the beer’s taste (sterile filtration).
Packaging is the procedure that allows us to transfer the beer from the tanks to bottles or kegs, in order to be distributed to the market.
During bottling or kegging it is extremely important to avoid any oxygen uptake as oxygen is the biggest enemy of the beer.
Simultaneously, bottling procedure has to be done under sterile conditions as the presence of micro-organisms can contaminate the beer and create undesired refermentation in the bottle and subsequently organoleptic deterioration of the product.
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