Anchor Brewing Blog

A look at the brewing process, traditional recipes, specialty beers and brewing history.

Brewing Insights

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export-stout-thumb-2
April 11, 2013

The Many Voyages of Export Stout

As a seafaring nation, England was at the height of its empire through much of the eighteenth and nineteenth centuries. With far-flung colonies, a mighty navy, and one of the the world’s largest merchant fleets, the British were a dominant force in global trade for the better part of two centuries. British merchant ships like… read entire article

Anchor-Terminology-DE-thumb
March 13, 2013

Anchor Terminology: D.E.

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.   D.E. is short for “diatomaceous earth,” which we use as a beer filtering agent. D.E. occurs naturally as a mined substance comprised of the fossilized silica shells of… read entire article

dry-hopping-thumb
September 6, 2012

Anchor Terminology: Dry Hopping

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. “Dry hopping” refers to the process of adding hops to the beer while it is in the cellar tank, in addition to the hops added in the brew kettle during… read entire article

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August 15, 2012

Anchor Terminology: Kräusening

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. “Kräusening” is the process of adding a proportion of active wort to cellar tanks containing fully-fermented beer.  The term “kräusen” refers to wort when it is at its most… read entire article