The classic and the new small local breweries taught the Greek, in a century and a half, to drink his favorite winter-summer beer of.

 

Tribute of the Greek Gastronomy Guide to beer:

1. History of Beer
2. History of Greek beer
3. Beer advertising after the war
4. The history of the long-suffering Fix building
5. How beer is produced - Raw materials
6. Beer production process
7. Beer production in Greece today
8. Small breweries in Greece
   

    

 

History of beer

Beer is considered one of the oldest products of gastronomic culture. Historians record, after evidence that has recently come to light, that the ancient Mesopotamians and Sumerians have been brewing beer since 6000 BC. The first clear proof of the history of beer comes from them Sumerians and it is a relief representation dating from around 3000-2800 BC, while the Babylonians can be seen from its codex. Hammurabi that they had the right to drink beer. The Indians and Chinese are also considered to be among the first brewers. Later, the Egyptians, under the support of the Pharaohs, greatly developed beer production and were the first to export it to neighboring countries and Europe, around 2000 BC.

In the old days, the beer of the eastern peoples was prepared almost in the same way as it is made today, from barley and more rarely from other cereals. The addition of hops, important for improving the taste, but also for the preservation, dates back to around 1000 BC.

The Babylonians They used barley malt, rich in sugar, and raw wheat to make beer, which gave it a sour and fruity taste. They produced light or dark beer, depending on the demand, as well as the so-called "wheat". They mash the ingredients by pouring hot water on them, and in the first phase they let them ferment. The thick beer was then put into smaller containers and stored in dark and damp cellars, where a second fermentation took place.

In the 8th century AD, the art of brewing in Egypt stopped after the invasions of Muslim and its enforcement Koran, which prohibited the drinking of any kind of alcoholic beverage. The secret, however, had already been passed on to its inhabitants Bavaria and Bohemia, and then spread to the Nordic countries, as well as to the British coast.

Beer production spread rapidly to the more northern regions, where the cultivation of the vine was difficult to impossible and the prices of imported wine were close to most of the population. For the production of beer, on the other hand, raw material was plentiful and the weather conditions were particularly favorable.

Brewing in European countries was one of the jobs of women, who made beer along with bread, since the ingredients were the same. Often, a woman who made very good beer was made sought after bride, gaining the respect of men. The first breweries in history were the homes of these women, where people gathered to drink and buy beer.

At the beginning of the 10th century AD. the production of beer passed to monasteries, where the monks had found an excellent drink to accompany their meals, but also for the days of their fast, as it was allowed and was highly nutritious. A little later they started to trade it, as its quality was excellent, as a result of which it became sought after. In Germany alone, the monastic breweries grew to 400 to 500. But as soon as the supreme rulers of that time realized its profits, they imposed such taxes on the monastic breweries that most of them were forced to close.

At that time, the Scandinavians and the Germans used a mixture of herbs and plants, called "gruit" or "grut", to make beer, which contained anise, rosemary, berries, seeds and many more. However, some of these plants were poisonous, giving the beer a bad taste, or causing side effects to those who drank it. Thus, in an age full of superstitions, the women who made it were considered witches and many of them were burned at the stake. The last such event took place in 1591 AD. These women went down in history as "Beer witches".

The above changed at the end of the 16th century, with the widespread use of hops in the creation of beer, while from 1516 the Duke of Bavarian William IV established by law the standards of brewing beer, with main ingredients the water, malt and hops. This law "on purity" (germ. purity command) is perhaps the oldest dietary regulation in force to date.

Towards the end of the 17th century the consumption of beer was important and widespread, as mentioned above, mainly in monasteries of Central Europe. One of the reasons was the poor quality of drinking water: boiling it for beer production was the safest way to fight pathogenic microorganisms. Another important reason was the belief of people that beer was a liquid with medicinal properties to fight many diseases.

Until his time French Pasteur (Pasteur), brewing was an art. This distinguished scientist, with his studies on beer and the role of yeasts, laid the foundations of the brewing industry, introducing yeast for the first time for the fermentation process, as until then the "magic foam" was responsible for it.

In 1833 Emil Christian Hansen in Carlsberg Laboratories isolated and re-cultured a bottom yeast cell to control the fermentation process.

Yet, Linden, for the needs of the "Paulaner" brewery in Munich, he managed to invent the refrigeration machine, and thus the brewing became independent of the weather.

The science, then, developed for brewing, improved the taste, aroma and overall quality of this product, which has the highest consumption of all alcoholic beverages.

Today, with the rapid development of science and technology, huge production units have been established around the world, as well as recognized institutes and research centers, to improve the quality of beer and its evolution.

 

History of Greek beer

In ancient Greece, however, it must have been considered a drink of inferior quality to wine. In Greece, however, the production and consumption of beer is also witnessed: O. Herodotus states characteristically, in 494 BC, that "… and their drink is like wine made from barley, because there are no vineyards in their country…". In Greece, as later in the Roman Empire, beer, although widespread in the popular strata, was considered "Barbaric" drink, while on the contrary wine was the "Polite" drink of the season.

On the contrary, beer was more beloved by the northern peoples, such as the Thracians, the Scythians, the Armenians, the Iberians and the Celts. The close relationship between monasteries and breweries must be due to the fact that beer helped the monks to endure long fasts.

Over the years, the brewing process improved significantly, with the discovery, in the middle of the 19th century, of artificial cooling. The marketing of bottled beer began in the same century.

The first contact, acquaintance of the Greeks with beer has its roots in the time of the king Othon, when others came to Greece with him Bavarian (courtiers, military, technicians and citizens) who settled in Athens and who wanted to enjoy their national drink. Beer was originally imported from Bavaria, but in 1840, the first brewery was founded by the Germans. This resulted in the period 1840-1850 operating various breweries-breweries in Athens, such as that of Melher, Fischer, Waweck, Seel and Oskar Klein, for whom we do not have sufficient evidence to substantiate their course.

A milestone in the history of Greek beer was in 1864, when in Kolonaki - it was then a suburb - John Fix He created a small manual brewery (in 1893 it was moved to Syggrou Avenue) and since then it has been in the Greek market for a whole century.

At the beginning of the 20th century, there were four breweries in Greece: Karolos Fix and Miltiadis and Errikou Klonaridis in Athens (acquired by Fix), of Stylianos Tsokaropoulos in Piraeus and Lorentzos Mamos in Patras. It is the season when beer begins to be distributed in various cities of the country with great success and, from a drink of the aristocracy to the elegant breweries, it becomes the popular refreshing alcoholic beverage of the summer.

A remarkable business move was made in 1876 by Lorenzo Mamo, son-in-law of Ioannis G. Fix, which concerned a manual brewery in the area of ​​Patras, which, however, lasted only for a few years.

Brewery and brewery were created in Piraeus, by Stylianos Tsokaropoulos, in 1895. He himself, returning from abroad in 1900, modernized his brewery by supplying a number of new machines, while in 1910 he hired a German certified brewer, Eric Kretzmann, in order to further improve the quality of his beer.

In 1900, the Klonaridis brothers, experienced in the beer industry, founded "Brewery & Ice Cream M. & E. Klonaridis OE", in the area of ​​Kato Patissia, which passes in English "M. & E. Klonaridis Limited "in 1908. In the last stage, the reins have been taken over by the shipowner Drakoulis, who renamed the company to" G. K. Drakoulis & Co. ". However, intense competition pressures led the company to retreat and eventually accept the terms of the merger from Fix in 1926.

In 1908, again by the Mamou family, the "The" begins to be created in Patras.Brewery and Ice Cream Factory of Petros Mamos and Co. », while the company includes in its activities the bottling of natural juices and operated as a societe anonyme until 1979, when it suspended its production activity.

At the beginning of 1910, two new breweries flourished in the co-capital. This is the "Olympus Brewery SA ", in 1911, which had started as a distillery in 1882, and "Naoussa Brewery, Ice Industry, Refrigerators Georgiadis & Co.", in 1912. In 1920 these two companies decide to join forces and merge under the name "United Breweries Olympus - Naoussa SA". However, in 1928 the company was acquired by the company "Karolos Fix SA"

In 1961, the operation of the new FIX factory designed by T. Zenetos begins, an extremely impressive project for the time (relevant chapter follows).

In 1959, Antonis Fix in collaboration with A. Chandris created the "Hellenic Brewery SA", launching Alpha beer in the Greek market two years later. This beer brand was acquired and re-launched by the company "Athenian Brewery" in 2000. In 1963, the Dutch company "Amstel Brouwerij NV" became a helper of the efforts of businessmen Khoursoglou, Hadjivassiliou and Merkati, assisting in their business plans. The result of this project was its establishment "Athenian Brewery". In April 1965, Amstel beer was introduced to the consumer public. In 1975, the "Athenian Brewery" establishes a factory in Thessaloniki, while in 1981 launches the Heineken beer on the market.

In 1968, another large brewery appeared in the beer industry, the "Henninger Hellas SA", production of beer and soft drinks. In 1994, the company was renamed "Brewery of Northern Greece", while in 1997, under the ownership of the Boutari group, beer was launched on the market. Myth. The Greek public warmly welcomes this new product, a fact that contributed to the change of the company's name to "Mythos Brewery SA", which was acquired by the company "Scottish & Newcastle" in 2005 and then by the Danish group "Carlsberg" in 2008.

In 1997, the chemical engineer Dimitrios Politopoulos decides to penetrate the beer industry, resulting in the establishment of "Brewery of Macedonia - Thrace SA", based in Komotini, and the launch of beer Vergina.

 

Beer advertising after the war

The history of Greek beer to some extent is synonymous with the history of Fix beer, the history of the Fix family is synonymous with the history of Greek politics, and the history of greek advertising and greek marketing has a lot to do with the advertising of Fix beer!

With press slogans "Health - happiness - love" and with the all time classic reassuring slogan "Drink Fix, it does good" The history of the firm that learned beer in Greece was written and became synonymous with Greek beer - keeping the monopoly for decades.

"Beer Fix for Olympians" said an ad of the series, while in another - we are in the 60's - the brown still Aliki Vougiouklaki, invited the audience to give in a bottle and a glass of delicious beer. Fix of course… At the same time, her film career is evolving, as she is in numerous shots in famous Greek films of the time (she was one of the first product placements in films!).

Especially in the decade of 1950-1960 when the cafes of the province discovered the beer Fix -which was then a monopoly- and therefore its advertisements.

Even now in the cafes of Greece (either in the old or in the new ones that are decorated retro), one can find thanks to the advertising signs of the time, when the beer Fix with excellent advertising campaigns competed with itself.

 

Rarely do you not meet in an old cafe the old metal signs with beer advertisements, where well-known stars of Greek cinema participate, most notably with our then national brunette star Aliki Vougiouklaki recommending "FIX beer, it does good".

 

The history of the long-suffering Fix building

Fix beer has left its mark for a century and a half in all aspects of Greek life. A pioneer in technology and production, he was associated with the politics and monopolies of the Greek economy, helped the development of the Greek region (barley boats were loaded from all the Aegean islands to Piraeus for the needs of the brewery), pioneered in marketing and advertising, became a way of life and it is natural to leave its mark in the city of Athens.

The Fix factory is one of the most talked about works of the great architect of the 1960s Taki Zevetou, which today after the restoration of its remaining part, is going to house the National Museum of Modern Art.

The term "much discussed" refers to the project itself but also to the mobilizations and efforts of organizations that were made in order to be utilized and not to be fragmented.

The successful course of the business of Karolos Fix during the first decades of the 20th century. resulted in the continuous expansion of the factory facilities until 1920, always in the same location. By the mid-1950s, the city's residential fabric had gradually spread and covered the area around the factory. However, the area still maintained low densities with small dwellings, shortly before the uncontrolled boom in the compensation system, which largely destroyed the area's urban landscape.

In 1956, the FIX family commissioned T. Zeneto to renovate and build factories located between Syggrou and Kallirois without stopping the operation of the old factory. The Fix family has had a beer monopoly for years, and at the moment the current political situation is trying to promote industrial development through favorable financing.

The older facilities that the architect was called upon to deal with included various phases of construction: neoclassical and later buildings that expanded according not only to the needs of the company, but also to the prevailing political situation (loans, building conditions, etc.).

The solution proposed by T. Zenetos is radical as it unifies all the buildings with a new shell, which with its huge volume and elongated continuous windows, seems to hover between the smaller scale buildings that at that time surround it.

The factory ceases to operate during the change of government and falls into the possession of the National Bank, at which point it is abandoned to its fate. Later various proposals are made for its reuse.

One proposed to turn it into a commercial center, the biotechnical center or a conference center, the second to demolish it and make it a 6,5-acre park, and the third, the case of Attiko Metro, which eventually prevailed. of the building) and the conversion of the remaining building into a museum. On October 29, 2002, a lease agreement for the building was signed between "Attiko Metro SA" and EMST for 50 years, with the prospect that the former Fix plant will be rebuilt and become its permanent home National Museum of Contemporary Art, which is expected to officially open its gates to the public, since in 2017 it hosted much of the international exhibition Documents 14.

What should be noted is that the Fix factory, with all its adventures, gave its name to the wider area, what we now call the area Syggrou-Fix, while changing the urban landscape with the image of a modern and rapidly growing economic area.

 

How beer is produced - Raw materials

The main raw materials for beer production are water, barley, yeast and hops. Other ingredients may be added, such as sugar or other cereals.

Water Low-salt drinking water is used. We distinguish the water used during the malting process and the water used during boiling and fermentation. Only the latter is contained in the beer that is finally produced.

Barley Two-barley barley is used, usually low in protein and rich in starch. In some beers it is common to use along with barley and other cereals, such as wheat, oats. Other species do not contain any barley but are based exclusively on other cereals.

Hop Hops are a plant and only its female flowers are used as raw material for beer. They contain resins, which during boiling give off the aromatic and flavorful substances of the beer.

Dough (yeast) Various types of yeast are used as brewer's yeast. These undertake the process of alcoholic fermentation, ie the metabolism of sugars and the production of alcohol and carbon dioxide. The choice of dough is always related to the type of beer that will be produced.

 

Beer production process

• Malting: Barley is soaked for a few days (usually 2-5 days), soaked in warm water and then allowed to germinate for a few days, under controlled conditions. The malt obtained by sprouting is subjected to drying and then to roasting (roasting). In the final stage of malting, the dry malt is sieved and other unwanted ingredients are removed. The produced malt is ground and mixed with flour and double to four times the amount of hot water (English mashing). In this total mixture, the starch and the remaining soluble components of the malt are extracted. After the sugarization has taken place, the ground mixture is transferred elsewhere, where by special filtration and precipitation mechanisms the insoluble ingredients are separated from the desired beer must, ie the beer must (analogous to the wine must).
• Boiling: The beer must is enriched with hops and then boiled for a few hours. By boiling, the sterilization of the beer must is achieved, as well as the extraction of all the tasty, aromatic and preservative ingredients of the hops.
• Fermentation: In special containers, the must is enriched with beer yeast which through various chemical reactions finally produces the beer ethyl alcohol and carbon dioxide ("carbonate"). There are two main types of yeast, foam and yeast, which generally lead to two different types of beer.
• Post-fermentation: After the fermentation process, most of the yeast is removed and the beer is transferred to closed post-fermentation tanks, where the percentage of yeast that remains remains active.

The final stage is the bottling of the beer produced.

 

Beer production in Greece today

Today the largest brewery in Greece is Athenian Brewery. The Athenian Brewery was founded in 1963 by a group of Greek businessmen and is a member of the Heineken NV group. It operates based in Athens. The first factory of the Athenian Brewery operated in Athens in 1965 and produced Amstel beer. In 1975 the second factory was inaugurated in Thessaloniki and in 1985 the third was bought in BI. PE Patras. The IOLI Natural Mineral Water bottling plant has been operating in Lamia since 1993. The Athenian Brewery held a dominant position in the Greek beer market, holding the lion's share of the Greek beer market in the 2000s, when it controlled up to 82% of the Greek beer market. It produces and packs in Greece the beers Amstel, Heineken, ALPHA, Fischer, Buckler, BIOS 5, while it trades and imports many others, holds 40% of the Greek market and 20% of its production is exported to five continents.

The second brewery, at a short distance is the Olympic Brewery, created by the merger of the companies Mythos Brewery and Olympic Brewery in 2015. The company has 2 privately owned production units in Sindos, Thessaloniki and Ritsona, Evia, with a capacity of 2,2 million. annually, in which the products FIX Hellas, FIX Dark, FIX 'Without, Mythos, Mythos Radler, Kaiser and Henninger are produced. At the same time, Olympic Brewery imports and distributes in our country internationally recognized brands such as: the Danish Carlsberg, the Mexican Corona Extra, the Irish beers Guinness and Kilkenny. At the same time, the company produces, sells and distributes in the Greek market the leading brands Tuborg Club Soda, Tuborg Tonic Water, Tuborg Lemon Soda, Tuborg Lime-Green Tea Soda & Tuborg Orange-Cinnamon Soda ”.

 

 

Small breweries in Greece

Dozens of small breweries in the region, which have the advantage of fresh, unfiltered and sterile beer, have sprung up in our country in recent years, mainly in 21^ο century. In fact, recent developments confirm the trend, every tourist destination, especially the tourist islands to acquire their microbrewery (Crete, Corfu, Rhodes, Kos, Chios, Tinos, Santorini, Paros, Mykonos, Folegandros, etc.) Of course all these quantities do not exceed 20%, in fact if you subtract the three largest of them, then all together do not produce even 10% of Greek production.

Η Hellenic Brewery Atalanti with Pils Hellas, which holds the third position in the beer market and the first position among the Greek-owned companies - the step of the Microbrewery has long passed -, the September from Evia, the Brewery of Macedonia Thrace with the famous beer Vergina from Macedonia and follow Corfu Brewery from Arillas in northern Corfu with many options, the Fresh Chios BeerThe Island from Tinos, Volcano and Donkey from Santorini, the Smashing from Crete, the Messinian Brewery with Neda, the Rethymnon Brewery, the Rhodes Brewery with the Magnus magister, the Piraeus Microbrewery, Siris from Serres, are the most important breweries that with their fresh beers cool our summers.

This fact is particularly positive for the development of the Greek brewing industry, as it marks the end of stagnation and the gradual development of the domestic beer market, through new efforts and products. In addition to regional development supported by local breweries, the range of consumer choices is enriched through new alternatives, which not only cover a wide range of needs, but at the same time "Educate" the public around beer (its types, flavors, characteristics, etc.).

Finally, it is equally important to mention that this "motility" in the Greek brewery, in recent years, also contributes to the gradual creation beer culture in our country, a fact that is important both for businesses and for the future of the industry.

Hellenic Brewery Atalanti: Model Greek Brewery

 

Important in the brewing sector is the presence of the Hellenic Brewery Atalanti (EZA), which holds a strong position in the beer market and the first among Greek-owned companies.

The company was founded in 1988 as a subsidiary of a German beer group and a year later acquired its own factory in Atalanta, on the outskirts of Parnassos. At the same time it was reconstructed and renamed to Atalantis Hellenic Brewery. Today it produces five high taste beer products, Pils Hellas, EZA Premium Pilsner & EZA Fine Lager, BLUE Iceland, ODYSSEY & Berlin and at the same time imports, distributes and markets the internationally recognized Gulden Draak. The unique beers of the Greek Brewery Atalanti, which signify our daily life with their special taste and unique freshness, are 100% Greek. An element that expresses the deeper philosophy of the company which motivates consumers to embrace Greek products, while acting as a driving force for them to claim space in the distribution networks and on-site consumption stores. Starting from the domestic beer market, the Hellenic Brewery Atalantis aims to create a market of equal opportunities, where Greek beers have room to evolve and grow.

 

With its main ingredient the gargling water of Parnassos, the company wishes to offer to Greek and foreign consumers the best possible product made with Greek taste, soul, passion and excellent raw materials. Its modern privately owned production facilities extend to 200 acres, in Atalanti, which highlights the dynamics and innovation of the company, which participates seamlessly in the national effort for the development of Greece. Its purpose is to be the strongest Greek pillar in the field of beer and soft drinks with simultaneous development abroad, offering innovative products of high quality.

 

Having deep respect for consumers, the Greek Brewery Atalanti walks in parallel with the development of the country. It seeks to generate values, create jobs, invest in the environment through the development of techniques for its protection, to specialized people, to local communities, to institutions and to social actors. It seeks to develop extroversion through exports. It promises through its dynamics, innovation and commitment to self-improvement, continuous information and training of its staff, to create added value and growth opportunities in important food and beverage sectors and thus to give a sustainable perspective to our place.

 

At Hellenic Brewery Atalantis, the human factor is the basis of values ​​where the development course of the company is decisively built. 180 experienced and specialized workers and scientists are the most important chapter for the achievement of the goals and the realization of its vision.

 

Facilities

 

Its production and state-of-the-art facilities on the outskirts of Parnassos, in Atalanti, are a fully vertical production unit, with 4 packing lines, 1 bottling line, 1 boxing line and 1 barrel filling line with well-trained staff and a production capacity of over 80.000.000. liters per year. In 2015, the investment of the new modern box bottling line was completed, which allows the production of 200.000.000 boxes per year.

 

With this self-financed investment, the Hellenic Brewery Atalanti now has the most modern box bottling plant in the Balkans. The production processes are in line with completely environmentally friendly mechanisms and strict quality and safety controls are observed. During the same period, the productive dynamics of the company increased in innovative products such as BLUE ISLAND pear delight which is alcohol & gluten free.

Special mention should be made of the way the company manages environmental issues. The protection of the environment is its primary goal and is fully reflected in its corporate identity.

 

It guards the environment that hosts its unit, not only out of conviction but also because the water of Parnassos is a key ingredient of its beer. The aquifer of Parnassos is vital since 93% of beer is water.

 

The total environmental care system that follows includes: biological treatment as well as the use of excellent quality natural raw materials that are grown without pesticides and are free from genetically modified organisms. After production, the raw materials are used as animal feed while the company has integrated recycling programs for packaging materials (97%).

 

In addition, energy savings (50%) and the reduction of gaseous pollutants together with wastewater treatment plants (100%) are important elements of the total care system. Finally, the system includes the controlled collection of solid waste as well as the storage of hazardous materials.

Chronology

 

In 1998, the Syrianou family acquires the shares that belonged to the German subsidiary in the form of management buy out, with the result that five years later it passed to 100% Greek ownership. The agreement also included the license to use the internationally recognized brands Lowenbrau and Stella Artois of the German group for the production and distribution of beer in Greece until 2009.

 

During this period, the Greek Brewery Atalanti acquires a huge capital of knowledge and experience in beer, taking advantage of the know-how of German and Belgian brewers working for quality control in the production of beer at its factory in Atalanti.

 

At the same time, it enriches its product portfolio with high quality imported beers, which Greek tasters welcome with enthusiasm, such as Becks and Franziskaner.

 

In 1996 the Hellenic Brewery Atalantis produces its first Greek brand, PILS HELLAS and in 2009 BERLIN, upgrading the quality of Greek beer, with the maturation process now evolving into at least 21 days.

 

During this time, the Greek Brewery Atalanti becomes a pioneer in draft beer, investing in the special equipment required to produce high quality draft beer. Thus, it offers the final consumer of excellent quality fresh draft beer, in an expanded retail network.

Since 2011, the Hellenic Brewery Atalantis, a purely Greek company, has been developing an independent strategy by actively participating in the decentralized development of the Greek economy. It is evolving into a dynamic company that launches 3 new brands. The BLUE island the most delicious summer beer, the eza which with 5,2% alcohol successfully competes with the best beers on the Greek market, and the ODYSSEY which is in itself a category.

 

In 2013, a share capital increase took place with the DAMMA Holdings fund entering the company as a strategic investor, giving new dynamics to the development plans of the Hellenic Atalanti Brewery. Following the dynamics of its development course, the Hellenic Brewery Atalanti proceeds with modernization investments in its factory that aim to increase the production and to optimize its quality.

With this orientation in 2015 completes the first phase of the investment plan, with the new packaging unit in Atalanti amounting to € 5.500.00.

 

Hellenic Brewery Atalantis, a company that insists on Greek, has evolved dynamically with a portfolio of products with excellent quality locally produced & imported beers. Its evolution has also contributed to the evolution of the Greek brewing industry, as it contributes to the end of stagnation and the gradual development of the domestic beer market, through new efforts and products. Apart from the regional development supported by the Hellenic Brewery Atalanti, the range of consumer choices is enriched through new alternative proposals, which not only cover a wide range of needs, but at the same time "educate" the public around beer (the types its flavors, its characteristics).

 

Finally, it is equally important to mention that this "mobility" in the field, in recent years, contributes to the gradual creation of a beer culture in our country, which is important both for businesses and for the future of the industry.

 

And when you wonder if the beer is written with ypsilon or with yacht… the Greek Brewery Atalantis has the answer. The word is Latin and comes from birra which in turn has its roots in the Latin verb biber / bibere which means drink. The writing of the word with ypsilon is later, a product of a mixture of beer with yacht and beer that comes from the archaic zeo which means boil.

PS Author… Referring to encyclopedias it is stated that indeed the right, based on the origin, but historically in the consciousness of the people the mixing of beer and beer created the familiar spelling of beer. We record both types!