The Cellar. After several days in our open fermenters,
the beer is dropped to the cellar by gravity. Here it
completes its aging process. Brewers call this "coming
into condition." All of our beers and ales are carbonated
by the natural carbon dioxide that develops during this
gradual conditioning process. For Anchor Steam,
the carbon dioxide develops due to an ancient practice
known among brewers as kräusening.
