By Matt Canter, Certified Cicerone® and member of the Anchor Marketing team. 2015 is well underway, and with a new year comes new year’s resolutions, new goals, new hope, and new promise for the months ahead. And if you’re one of the 3,000+ craft breweries in the U.S., the new year means a chance to flex your… read entire article
A look into our culture, history, and insights into the Anchor Brewing process.
Author Archives: Anchor Brewing
Jessica (via email): How much should a keg of Anchor beer weigh? Bob: I’ve been asked this question a lot over the years, Jessica – usually when a bar wants to reconcile their daily receipts with the volume of beer used. The only real way to determine how much beer is left in a keg is to… read entire article
Bob Brewer, Anchor’s resident expert on beer & brewing, takes a behind-the-scenes look at the craft brewing process and the terminology used in the Anchor brewhouse. Every brewery has a grist mill. Sometimes referred to as the “malt mill,” the grist mill breaks apart the malt to expose the starch body of the grain. It… read entire article
SF Beer Week is back! The festivities kick off Friday, February 6 with the SOLD OUT Opening Gala at the Fort Mason Center in San Francisco, followed by nine days of beer dinners, tap takeovers, trivia nights, and other events showcasing craft beer from the Bay Area and throughout California. We hope you’ll Raise Your Anchor… read entire article