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In 1984, Anchor celebrated its fifth anniversary at its
new home by brewing a special wheat beer, believed to be the
first wheat beer in America since Prohibition, and now known
as Anchor Summer Beer.
 In
1989, Anchor's pioneering spirit and reverence for
the timeless art of classical brewing led to its Sumerian
Beer Project  and
Ninkasi,
a beer made according to a 4000-year-old recipe. Later that
same year, the Brewery was rocked but not damaged by
the Loma Prieta earthquake, out of which Anchor's
"Earthquake Beer" was born.
 In
1993, Anchor Brewing became the first brewery in the
world with its own in-house distillery. Anchor
Distilling, doing for micro-distilling what Anchor
Brewing had
done for micro-brewing nearly thirty years  before,
began making rye
whiskey as it might have been made by George
Washington. And then, in 1997, Anchor Distilling began
making its unique pot-distilled gin, Junípero.
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 Today,
Anchor Brewing remains one of the smallest and most traditional
breweries in America. Though its beers—especially Anchor
Steam Beer—are known throughout the world, they
are all still handmade in its handsome copper brewhouse
in San Francisco, a veritable museum of the traditional breweries
of old.
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