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We have been bottling by hand, literally for years and we still do it, but luckily only for our extreme experimental brews! This time we experienced a multi diamensional collab between @eklektikongr and @halkiawinery for a new spychedelic brew that is, again, crossing the bounderies of beer and wine! There is sooooo much space in between! The resultis a natural wine, or natural beer, or natural hybrid that is a very interesting and bold, totally wild fermentation with Assyrtiko grape skins steeping for month after months! This resulted in a 15% abv brew with monster acidity, playful salinity and all those amazing aromas reminiscent of moldy basement, barnyard and the taste is like licking sea salt on a over ripe apricot with drops of lemon juice! Beside this collab we did a "μεζέ" collab with @spyroskapatos an amazing chef from @istoria_bistrot! We smoked mussels and skipjack (Katsuwonus pelamis) in our DIY smoker and toped a slow fermented sourdough with homemade tarama, the smoked sea food, thinly sliced salt cured lemon peel and wild fennel tops! A bitter, acidic and salty richness with an amazing crunchy texture from the sourdough! Cheers Spiro! #collaboration #kykao #halkiawinery #handbottled #eklektikon #psychedelicbrew #beerwinehybrid #naturalwine #naturalbeer #wildfermentation #assyrtiko #monsteracidity #moldybasement #barnyard #seasalt #apricot #lemonjuice #smokedmussels #skipjack #texasoffsetcooker #sourdough #tarama #saltcuredlemon #wildfennel #greecraftbeer #eklektikonwines #kykaohandcrafted