THE NATIONAL BREW OF CYPRUS
INITIALLY FOUNDED AS THE CYPRUS WINE COMPANY
Initially founded as the Cyprus Wine Company in the Limassol district, Keo initially held a dominant position in various sectors across the island. In light of this, its inception in 1927 as a wine company did not limit its operations to food and beverage production. Its early endeavours included both mining and cement production, amongst other things, allowing the company to become a significant Cypriot industrial player when Cyprus was still a British colony.
A RAPID FOOD & BEVERAGE EXPANSION
The 1930’s saw rapid expansion for the newly formed company. Initial successes led to the direct expansion of its food and beverage operations under the Keo label. As new distribution hubs appeared, cross-island distribution of several of its products enabled the company’s market share to grow further. By the end of this decade, Keo products were being sold in most establishments across the island.
THE WAR YEARS
Keo faced several challenges during the war era of the 1940’s. As a British colony, Cyprus was operating a wartime economy, and essential supplies needed for its various products became limited. In spite of several adverse conditions and limited sales, the organisation managed to adapt and continue to operate, albeit in a limited capacity.
THE POST-WAR BOOM
The post-war boom that followed allowed the company to first resume and then surpass its pre-war production and sales. Although its beverage production operations focused on wine, a new market for a locally produced Cypriot beer was soon identified. The Keo label soon became synonymous with beer production after establishing a small, specialised brewing operation in 1951. Keo created a unique beer that suited not only the local climate but also the island’s unique culinary practices at the time. Although they originally imported technical expertise and recipes from Czechoslovakia, they went on to develop their own production processes to create quite a unique product. They did this by using only the finest imported products and by using only local ingredients, whenever possible, to produce their beer.
NEW BOTTLING LINES
Beer sales surged during the 1960’s in a newly independent Republic of Cyprus. The brewery’s operations went through a process of rapid expansion, and a program of modernisation followed. Improved production meant that growth increased the beer’s market share, and with Keo Beer now firmly established across the island, focus began to shift on exports. New bottling lines to suit European markets were soon introduced as distribution networks were expanded across Europe. This led to Keo beer becoming widely known outside of Cyprus.
AN ISLAND DIVIDED
The Turkish intervention in Cyprus in 1974 and subsequent occupation of the north of the island have had a lasting impact on several aspects of life across the island. The Keo Brewery is no exception to this, and although located in the south, it still deeply felt the consequences of the conflict. Although the brewery continued its operations in the remaining unoccupied part of the island, its facilities in the north were confiscated. This played a significant role in maintaining the brewery’s economic stability. Over time, however, Keo has managed to recover from the negative effects of the 1974 disaster.
WHAT MAKES THIS BEER TRULY SPECIAL?
As the first to produce a local beer, Keo has become synonymous with a local Cypriot identity that is deeply entrenched in the Cypriot way of life. Keo beer today still directly reflects a Cypriot beer narrative, and it represents traditional Cypriot brewing traditions. This highly refreshing, crisp lager, with a slightly sweet corn profile, remains special for two main reasons. The first is that Keo beer is an unpasteurised beer. This means that it avoids a high-heat pasteurisation process and uses a cold-sterilising filter process instead to remove microorganisms. This helps to preserve a fresher, more natural flavour and aroma. Secondly, it is still crafted using the same original Czech brewing recipe and ingredients that it first adopted in 1951.
A GOLD-MEDAL PEDIGREE
Although it has largely stuck to its traditions, Keo beer has, over the years, continued to promote new innovative techniques to produce high-quality products. The brewery constantly strives to maintain high-quality control to ensure that its beer maintains its high standards at all times. KEO’s quality, because of this, has been globally validated several times over the years. The several prestigious awards that the beer has obtained over the years include the prestigious Gold-Medal award, which has given it its Gold-Medal Pedigree.
A GRAND ATTRACTION
The Keo Beer Factory in Limassol still preserves the original buildings that were first used in 1951 to produce the beer. Standing as a historical icon, it largely represents the island’s unique brewing craft that has become somewhat of a visitor attraction. In light of this, the brewery receives several visitors from around the world every year. As the brewery’s legacy continues to grow, it holds on to its history, offering some interesting facts and milestones.
KEO BREWERY TOUR
