Q&A With Our Master Brewer Evangelos

1. You've got some amazing credentials - you’ve worked with one of the country's leading craft beer brands, have a masters degree in brewing M.Sc. in Brewing Science (University of West Attica -Athens - What did you think when you first saw what The Greater Good were doing with the Pinter.

My thought when I first saw what The Greater Good is doing with the Pinter, was how big the challenge is to transfer the technical knowledge from a huge conventional brewing system to a small, innovative one.

2. What made you first get into brewing and what is it about the craft that you love? 

The idea of having a job that only people who are passionate about decide to do. 

Enjoy tasting beers from around the world that represent the local culture and techniques, as for example the Kolsch from Cologne and Trappist from Belgium.  

3. For you, what makes the perfect beer? 

A good beer is a combination of factors that take into consideration Chemistry and Microbiology reactions, Sensory and Serving skills. The perfect is the one that someone drinks with people that enjoy being with.   

4. What’s the process for developing a new beer for The Greater Good? 

Find quality raw materials, doing sensory trials, provide the best possible environment to yeast for making the miracle happen and consider customers' feedback for constant improvement. 

5. Why is drinking fresh beer important? 

Beer is constantly changing over time, unlike wine, its quality tends to deteriorate as it ages. Reactions that take place due to oxygen and light during storage, leads to compounds’ degradation. As a result, off-flavours are being formed while freshness tends to be minimised.   

6. How challenging is it to come up with beers for the Pinter compared with other brands? 

Everything looks different, our effort demands high creativity and scientific approach. 

7. How does working with The Greater Good compare to a conventional brewery? 

In conventional brewing someone can find the answers that are looking for either from bibliography or people who had the experience of an issue occurred. The Greater Good team, choose the way of innovation and creativity to offer beer to  people, having at the same time as priority the environmental bill and the directness with the customers.    

8. How many test pints do you produce per week? 

As quality is something that comes from data collection, I am testing as many Pinters as I can. The number depends on the production rate, recipe development, quality control and technical improvements. Over the last month we tested more than 150 Pinters for the above reasons.  

9. How do you select the correct flavour combinations of ingredients for beers? 

As the ingredients have a dominant role at the final taste, the balanced combination of them is crucial. The first step is to create and specify the flavour profile that fulfil customers’ expectations. When target flavours are known, then looking for ingredients that contribute to each characteristic. The final steps are to conduct trials, send samples for the Phys/chemical examination, using sensory evaluation methods and taking seriously the feedback from customers. 

10. Where do you see the flavour profiles going over the next few years?

It’s difficult to predict. My goal is to create beers and ciders that people would be happy to drink on a regular basis such as Lager, IPA, Ales, Apple cider but at the same time we have the flexibility to produce any special or experimental recipe that comes as a suggestion from customers. 

11. What excites you most about the future of the Pinter?  

The fact that hasn’t been put a limit on the success, team is getting bigger and bigger and the improvements we are working on will make a great impact on the final beer.  

12. What 3 tips would you give to customers using their Pinter? 
  1. Don’t underestimate the importance of good hygiene
  2. Do it with passion. Consider the final beer as a common effort of both of us 
  3. Enjoy the beer serving at the correct temperature and glass