Keo Beer Review - The Taste Of Cyprus
Keo is the only beer brewed on the island of Cyprus. For that reason alone, it can be assumed that great care is taken over its production, and that the brewers are very proud of it. The Cypriot beer won a gold medal at the Brewing Industry International Awards (BIIA) in 1987, which is still proudly displayed on the branding today.
Keo is brewed in the city of Limassol, on the south coast of Cyprus, situated between two ancient Greek cities. It gets its name from the Greek abbreviation for ‘Cyprus Wine Company.’ Designed by the Czechs using a traditional recipe, Keo adjusted well to local climatic temperatures. With a huge emphasis on excellent sanitation, Keo doesn’t need a pasteurisation process, and is the only beer of this type on the island. So no heat prior to bottling, and no detrimental effects to the taste or aroma.
The same recipe and process has been used since its inception in 1951. Known as the local beer of the country for over 60 years, both locals and visitors have declared it as ‘the taste of Cyprus.’ In 2010, Keo held a beer market share on the island of 32.4%.
Keo beer has a special blend of superior hops, and imports the finest grade of malt. Maize is used to compliment the malt, resulting in a straw-coloured lager with a thick head, likened to a pilsner in taste.
Following mashing, boiling and fermentation, Keo spends about six weeks in closed storage tanks at sub-zero temperatures. Precipitates and yeast are eliminated through filtration, then passed through sterilisation filters to remove any microorganisms, hence not needing pasteurisation.
Their state-of-the-art bottling line produces 36,000 per hour, and also packages in cans and kegs. Keo beer is distributed all over the island, across the world, and is enjoyed by millions.
At 4.5% ABV Keo beer packs a bitter taste throughout the sip, and can’t be accused of being weak. Full of flavour and very well carbonated, it can be enjoyed with many foods. In particular it would go well with a souvlaki or a gyros. Even better if sampled in a Cypriot taverna, served chilled.
In a note of controversy, this church-backed beverage company considered taking legal action after a Keo product appeared in an American pornographic film in 2010. Shot in what looked like a Greek tavern in New York, the scene in question has a man and a woman discussing the origin of the Cypriot beer, followed by intercourse. The lewd details of how Keo was used in the scene can be found here.
On more positive notes, Keo once held a sponsorship deal with the Cyprus national football team. Not surprising given how synonymous Keo is with Cyprus. Its popularity was enhanced further with its production of a light version; to meet growing trends of people wanting a beer to meet the demands of a healthier lifestyle. Less alcohol and calories are popular at the moment, and you can read more about those trends in other articles.
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Written by Andy Goldman, follow him @andygoldmancopy or by clicking here.
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