Felons Brewing Co. has launched a new brew to mark the 50th anniversary of Queensland’s Paniyiri Greek Festival – Greek Lager.
The crisp collaboration merges traditional Mediterranean flavours with Felons’ contemporary craft expertise. The result is a clean, vibrant, refreshing lager with bright citrus notes, a light malt profile, and a smooth finish, designed for Brisbane’s subtropical climate and Paniyiri’s vibrant festival atmosphere.
Felons Brewing Co. brand director, Dean Romeo, said the new partnership signifies a combined passion for bringing community together.
“Paniyiri has been celebrating food, music and good times in Brisbane for 50 years and to brew a refreshing Greek Lager for that milestone is an amazing opportunity,” said Romeo.
"We’re proud to perfect a refreshing lager inspired by the Mediterranean, and to cheers to Greek culture, connection and happiness.”
Paniyiri has long been a symbol of multicultural pride and community unity in Southeast Queensland. Having started as a simple gathering organised by the Greek community to share food with neighbours, it is now a vibrant 2-day festival attracting around 50,000 people each May.
Crafted to complement the flavours of Greek cuisine, Greek Lager is brewed on the banks of the Brisbane River, pairing effortlessly with favourites like souvlaki, saganaki, and even loukoumades.
Paniyiri volunteer organising committee co-chairman, Kos Kastrissioss, said the bespoke brew captures the essence of the festival, and is the perfect way for locals to raise a can and cheers to 50 years of community, culture and connection.
“Paniyiri is known for uniting people through food, dance and drink, and this collaboration with Felons Brewing Co. will offer the 50,000 people expected to join us for the festival this year the chance to enjoy a new, memorable, and unique brew in our special milestone year,” said Kastrissioss.
Greek Lager will be taste-tested at the official launch of the Paniyiri 50 celebrations – Brisbane’s Biggest Greek Dinner on the Goodwill Bridge on 7 May – and then served during the festival weekend.
