Chios has very own craft mircobrewery – Chios Beer. Chios Beer produces around 10 types of signature beers, including the house Blonde Ale and the much acclaimed Smoked Robust Porter.
Chios Beer was founded in 2011 in the Kampos area, where the company is housed until today.
It started the commercial production and bottling of the Fresh Chios Beer in 2012. The beers are bottled unfiltered and unpasteurised to retain all the flavour and character of the beer. The microbrewery occupies a space of about 100 square meters.
Chios Beer is open to visitors, the staff is very welcoming and helpful so do not miss the chance to stop by and learn how this unique craft beer made!
You can visit the Chios Beer brewery as part of our Kampos Food Tour.
Wine has been made on Chios since at least the 5th Century BC, as evidenced by the discovery of Chian amphorae in ancient sites in the Greek capital, Athens. Chios wine was renowned all over ancient Greece and beyond. The Chian ships transported it throughout the Mediterranean.
Today, there are two wine producers in Chios – Ariousios Winery and Kefalas Winery.
Both are located in the Amani area – the Northwestern part of the island.
Ariousios winery was conceived around 1998 starting with the cultivation of the vineyards, while its wine making facilities were launched in August of 2009. The founding of Ariousios winery was an important step in the revival of winemaking in Chios. Today, the company produces and bottles about 150 000 bottles of wine per year. A big part of the wines are exported to Europe and the US.
Kefalas winery began its operation in 2004 and has a capacity of 30 tons of wine. The vineyards cover an area of 30 acres and cultivate native varieties of Savatiano, Roditis, Athiri, Assyrtiko, Mandilaria, Fokiano, Chian krasero and Agiannitiko. Kefalas produces both red and white wines. The Kefalas winery also has a small tasting room and a wine shop that are open to visitors.
You can visit the Chios wineries as part of the Chios Wine Tasting tour.
Ouzo is the traditional Greek drink and the island of Chios, known as the cradle of spices and aromas, produces a special variety of soft and smooth ouzo. The traditional ingredients include aniseed combined with fennel, cilantro and other aromatic herbs.
The Chian ouzo has been produced since many years ago and, as happens with many traditional drinks, it played a special role in the social life of the island. All distilleries are still family-run businesses passed down from generation to generation. Today’s owners are the grandchildren or great-grandchildren of the distilleries’ founders, who inherited their secret ouzo recipes along with the family business:
Today it is still served as an aperitif and it is used in mixed drinks and cocktails. Accompanying mezedes such as ktapodaki (octopus), atherina (whitebait), throumba elia (a special kind of olive), toursia (pickles), tyri (cheese), the Chian ouzo is the perfect drink to enjoy the crystal deep blue sea or the embracing starry sky either during the day or at night.
From a culinary point of view, its usual combination with seafood results in a rich and delightful taste.
Souma is a traditional drink made from figs. Figs are collected in August and put to dry. They are then thrown into large barrels with water and yeast and left to ferment. Then the figs are boiled in a distiller that results in the souma drink with 45% alcohol content. Souma tasted quite similar to ouzo and raki.
There are no souma factories and no companies producing souma. It is made by individuals and if it is sold, it is sold in unlabeled bottles. Many restaurants also serve homemade souma.
Chios Island is famous for its ability to turn anything into a delicious liqueur! Since the most famous products of the island are citruses and mastic, it is not surprising that there is a large variety of citrus and mastic liqueurs produced in Chios. Among the citruses, you can find tangerine, kumkat, orange, lemon and bergamot liqueurs. Mastic liqueur is also one of the must-try spirits of the island.