33 Brewing Company

A few words about the brewery’s name, which has inspired many different interpretations — some meaningful, some not, and even a few humorous ones, such as the popular song referring to Cell 33…

Another version relates to the brewery’s street number, which is number 3. The idea is that once someone enters the brewery and begins to swirl among the flavors and aromas, the pleasant intoxication will soon make them see everything doubled — turning the number 3 into 33.

The true explanation, however, lies in the two “3s” found both in the brewery’s name and on its tanks, symbolizing the third letter of the English alphabet, “C,” the initial of the words Chance and Create. Together, they convey the philosophy and reason behind the brewery’s creation: the opportunity (Chance) to create (Create).

After all, the opportunity to create is an inseparable part of the philosophy of the people behind 33 Brewing Company!

The Aroma of Malt in the Thriasio Plain!

Just 20 kilometers from the center of Athens, in ancient Thria, the goddess Athena cast her “stones” — and thus... 33 Brewing Company was born!

We are talking about the ancient region of Aspropyrgos, which still retains a hidden charm despite the persistent environmental pressures it has faced in modern times.

33 Brewing Company is among the newest breweries in Greece, with its official starting point in November 2020.

The story of this great venture begins back in 2016, when Timos Patsos and Vasilis Segkos first met.

They would soon realize that an invisible thread would unite them professionally.

On one side was Timos, who had left behind a promising career in banking in order to dedicate himself to what he loved most: commercially promoting quality beers and spending endless hours discussing them.

At the same time, with remarkable vision, he invested generously in brewing talent and transformed Cava di Patsi into a commercial hub where a homebrewer could finally make his dream come true.

That dream, of course, being to release his very own beer.

One of them was Vasilis!

Having started brewing beer at home in 2010, he found the ideal partner with whom to bring their shared vision to life...

A Modern Brewery!

Meanwhile, Vasilis — aka “Flashatos” — became the first Greek homebrewer to participate in the international competition organized by the

American Homebrewers Association, winning 3rd prize in the Imperial Stout category.

And because everyone knows that when you truly want something, the universe conspires to help you achieve it, 33 Brewing Co finally became reality in the twilight of 2020.

Being lovers of symbolism, they chose to name their new venture Brewery 33.

The two “3s,” both in the name and on the tanks, symbolize the third letter of the English alphabet — “C” — the first letter of the words Chance and Create, conveying the founding idea behind the brewery: the “Chance to Create.”

Indeed, the opportunity to create is an inseparable part of the people behind 33 Brewing Company.

In addition, the street where 33 Brewing Company is located is called Anacreontos.

Anacreon was one of the nine lyric poets of antiquity who celebrated symposia and drinking songs — a true reveler, yet always with a sense of moderation.

Behind 33 stands a solid team of young people who love beer and faithfully live by the motto “Strength through unity.”

Because only groups of friends make history…

The commercial brands under the umbrella of 33 are the following:

DARK CROPS, FLAROS, CLEPSYDRA, NOBLE MEN, KVLT, and of course the brewery’s own labels.

The brewery is situated on a one-acre site and features state-of-the-art equipment, offering specialized brewing capabilities such as:

  • Automated 4-vessel brewhouse with a 2,500-liter wort boiling capacity and an oversized lauter tun capable of producing high-alcohol beers up to 15% ABV.
  • Fermentation and maturation tanks of 2,000 and 4,000 liters, equipped with heating capabilities for the production of specialized beers.
  • 600-liter Hop Rocket with a hop capacity of up to 50 kilograms, designed for maximum hop aroma integration into the beer while achieving nearly zero product loss.
  • Specialized filtration systems, including a plate filter press and centrifugal separator, ensuring a clear final product without sacrificing flavor and quality characteristics.
  • Bottling machine capable of filling 3,000 bottles per hour, featuring double pre-evacuation for minimal oxygen contact with the product.
  • A cold storage chamber with a capacity of 800 kegs keeps the final products fresh and chilled until they leave the brewery.
  • The brewery’s water system includes reverse osmosis, allowing us to modify water properties depending on the beer style being produced.