Although the current economic climate in Greece remains cold and uncertain, a group of possibly naive optimists have opened a new business in Santorini. A Greek oenologist, a Serbian brewer, an English brewing enthusiast, and an American to round out the multi-cultural group, comprise the ingredients for this successful enterprise that hopes to enliven a heretofore lackluster domestic beer-drinking scene. Deceptively simple, the brewing operation begins, in this case, with equipment imported from Austria and housed in Mesa Gonia. Malted barley is milled and then submitted to a technique called mashing, which yields the liquid wort that is boiled with aromatic hops gathered from all over the world. The residual spent grain benefits local vineyards as nutritious compost. Primary fermentation begins with the addition of specialized yeasts, and secondary fermentation takes place under pressure in large storage tanks without any additional sugar, only those produced naturally during the brewing process. These seemingly facile steps result in a fresh beer experience never before available in Santorini. Unfiltered, to capture every particle of flavor, our extraordinary "lagered ales" are alive with personality. Unpasteurized and preservative-free, they are also sensitive and somewhat fragile, as their very "living" nature requires refrigeration to assure their excellent quality and ultimately, their perfect enjoyment.