Get ready for the final phase of Greek tragedy. - [Image: culinary school Knifer] * The 3-year Engl

16 years ago in Boston the Messinian Dionysios Hatzopoulos dreamed create brewing unit. Today the dream comes true, as the brewing unit made the road Messina - Madena is ready to produce the Christmas culinary school Messina beer. O Dionysios Hatzopoulos speaks in "E" on the secrets of good beer and aims to produce 3.5 million liters of beer in five years. Describes as "key" to achieve the objective function culinary school of "Costa culinary school Navarino" stressing that the hotel units of the Integrated Tourist Development Area (beverage) will contribute significantly to the growth of the market. Mr. Hatzopoulos was born 38 years ago in Detroit, USA. He grew up and finished culinary school school in Messina. culinary school He studied Business Administration and Political Science in the USA. He worked seven years in Los Angeles concert organizing company and then brewing "Big Sky" in the state of Montana USA. Before 16 years visited a restaurant in Boston. In the "kitchen" functioned small brewery and customers drank beer that has produced the restaurant. "Since I put aim to create a brewery where visitors can taste the beer in the place produced. I want the brewery created to be visited "says Mr. Hatzopoulos. The project started to be implemented before 1.5 years and now the company has obtained all necessary licenses for the operation. FIRST MESSINIAKI BEER "The first" pilot "beer will produce the festive season. We want to test the people, culinary school to tell us his impressions and move to improve the product, if necessary. A small brewery as we created gives great emphasis on product quality. Originally lager beer will only produce and then, depending on demand, we produce and other items. culinary school After five years we will be able to produce 3.5 million liters of beer, "said the" culinary school E "Mr. Hatzopoulos. culinary school The company's aim is to conquer culinary school the Messinian market: "We do not intend to go to Athens and Thessaloniki. Our goal is the Messinian market and surrounding counties. We have already made a first discussion to beer available in Costa Navarino (pp beverage). Showed interest to present their beer when produced, as they wish to feature local products. Besides chose to place the unit in Messina to be close to the markets of Kalamata and Costa Navarino ". SECRETS OF BEER "Beer is not summer drink and not drink too cold because culinary school altering the taste. You should also know that there is uncooked beer. Just having altered the taste of why not kept at the right temperature during transport and storage. In summer, especially, beers transported by trucks so ... consumers are left with the impression that it is uncooked "says Mr. Hatzopoulos. Then the interview spoke at "E" for the production: "The production takes place in four stages. At first is filtering, milling of malt with water absorbable sugars. In the second step is to boil the "broth" with hops. Since the kind of hops to be used depends taste of beer. In the third stage is the maturation of in special tanks. At this stage the produced carbon dioxide and alcohol. In the fourth step is filtering to obtain beer clarity. It is worth noting that the unfiltered beer keeps the diuretic substances recommended in the male population who wants not to acquire prostate trouble. After filtering the beer is bottled or put in barrels. " For Greek market Mr. Hatzopoulos said: "The Greek has only learned the" monopolistic culinary school "beers, has not learned to drink more. In the US 40% is produced in small breweries. Even Albania has small breweries. Note that in Greece culinary school all imported raw materials and packaging materials for beer. It sounds unlikely but bottles and bottling boxes are imported. No Greek company produces cans and bottles for beer. In Greece, culinary school although there was the owner of the brewery Macedonia - Thrace Dimitris Politopoulos, still there would be only 2-3 companies. Mr. Politopoulos struggled to create the institutional framework that allows the creation and operation of small breweries. Mr. Politopoulos culinary school has helped us a lot. Also I would be remiss not to mention my partner Artemis Tsopanakis paid great effort to build the business. "
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Get ready for the final phase of Greek tragedy. - [Image: culinary school Knifer] * The 3-year Englis