 KEO has historically experimented with varieties and cultivation methods whilst it has invested a great deal of resources into rediscovering Cyprus indigenous grape varieties of Mavro and Xynisteri, many of which date back to the classical times, a period when the Cypriot wine reflected the island’s heritage.Production of KEO Beer -a Pilsner type Lager Beer- started early in 1951.The original brewery had a small production capacity of about 300,000 gallons annually.