The Anchor Brewing Company is America’s first and oldest craft brewery, with roots dating back to the California gold rush. Today, our beers are handmade from an all-malt mash in our traditional copper brewhouse. Our process combines the time-honored art of classical craft brewing with carefully applied, state-of-the-art modern methods.
THE HEART AND SOUL OF ANCHOR
Every drop of Anchor beer is made right here in our traditional copper brewhouse. Decades-old handmade tools of the trade — mash tun, lauter tun, grant, and brewkettle — are literally at the heart of our historic American brewery, surrounded by our offices, quality-control lab, and taproom. It is a constant reminder of the brewcraft at the core of who we are.
A GREAT BREW BEGINS IN THE MASH
Anchor uses no rice, corn, or adjuncts–only the best natural ingredients, including pale, caramel, dark, and wheat malts used to varying degrees according to the unique recipe for each of our beers. At the beginning of our traditional brewing process, mashing consists of adding the malt to warm water and cooking it according to our formulas to continue the process of starch-to-sugar conversion that was begun at the malthouse.
MODERN TECHNIQUES FOR AN ANCIENT CRAFT
In the 1960s, Anchor was perhaps the most primitive small craft brewery in the world, but by 1971—the year we began bottling Anchor Steam® beer—we had perhaps the most modern small brewery in the world, with state-of-the-art quality control systems in place to ensure that our beers are always pure and fresh, from brewing, through finishing, packaging and transporting. We know of no brewery in the world that matches our efforts to combine traditional, natural brewing with such carefully applied,
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