Septem Microbrewery 8th Day (8η Μέρα)

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.

ABV: 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”.

Fresh, unpasteurized, unfiltered beer.

Characterized by the impressive aromas of tangerine, citrus, lychee, mango and peach.

The 7.0% of alcohol and the 65 bitterness units are well-balanced with the rich aromatic taste. In the aftertaste pine, mango and zesty aromas create an explosive combination.

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. In Latin ‘Septem’ means seven, the number that represents creation, which inspired us to create a variety of beers, each named after a different day.

Our mission 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. We believe that hop is respectively the “grape” of beer and we select the best quality whole  flowers of unique hop varieties  from all over the world. We only produce non-pasteurized beer as we do not want to ruin and flatten the hoppy aroma and flavour of the beer with the thermal process of pasteurization.

It is well known that beer has to be consumed fresh for customers to be able to appreciate hop’s full range of aromas and flavor. Red wine or cheese should be matured, but not beer…

We believe that beer isn’t simply a refreshing summer drink but a product that offers gastronomic pleasure in the same way as a fine wine, malt whiskey and coffee…