Anchor Brewing Blog

A look into our culture, history, and insights into the Anchor Brewing process.

Tag Archives: Handcrafted Beer Production

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November 3, 2016

Stewards of Steam: Maintaining & Innovating Our Craft

For over a month, we’ve posted a weekly blog series- Stewards of Steam – showcasing our craft and our people. We’ve focused on our dedication to making handcrafted beer in San Francisco and what it takes to continue to do that. We’ve talked about how Anchor maintains its role as a pioneer in American craft… read entire article

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October 19, 2016

Stewards of Steam: Coordinating Quality

Welcome to our latest installment of Stewards of Steam; a blog series that showcases our craft and our people. The Anchor team—or the Stewards of Steam as we like to refer to ourselves—keep alive our tradition of making handcrafted beer in the city of San Francisco. We are dedicated to maintaining our time-honored brewing methods… read entire article

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October 13, 2016

Stewards of Steam: Pioneering Our Craft

If you’ve been following our Stewards of Steam weekly blog series, you’ve noticed by now that Anchor Brewing is dedicated to continuing to make handcrafted beer in San Francisco and to remain a pioneer in American Craft Beer. The Stewards of Steam are the people who work at Anchor and make this possible. We are… read entire article

Ramon
October 6, 2016

Stewards of Steam: The Keepers of Tradition

Here at Anchor Brewing, we are dedicated to maintaining our role as a pioneer in American Craft Beer. The Anchor team, or the Stewards of Steam as we like to refer to ourselves, keep our tradition of creating handcrafted beer in the city of San Francisco alive. Our history guides us and provides us with a solid foundation from… read entire article

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September 27, 2016

Stewards of Steam: Dedicated to our Craft

We’ve been brewing handcrafted beers in San Francisco since 1896. Over these past 120 years, we’ve weathered the ups and downs of the brewing industry. Most recently, we’ve watched as America’s craft brewing industry has seen the most rapid growth in its history with well over 4,000 breweries across the country. Many established craft brewers are looking… read entire article

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May 11, 2016

Ask Bob Brewer: Is Anchor Steam Vegan?

Bob Brewer answers your questions about the world of beer & brewing. @orangetreeleics (via Twitter): Heard on the grapevine Anchor Steam is vegan, is this true? Bob: Is Anchor Vegan? In a word, yes. In today’s world of dietary awareness there are a lot of words and phrases being thrown around to describe comestible products and their… read entire article

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February 3, 2016

Ask Bob Brewer: Does Beer Contain Fluoride?

Colin Richard (via Facebook): Does beer contain fluoride, or is the water they use filtered beforehand? Bob: The short answer is no. This is an interesting question that I have been asked before, often by people who are concerned by such things as the GMO debate or other environmental and health issues. Fluoride is a naturally occurring compound… read entire article

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November 5, 2015

Ask Bob Brewer: Does Anchor Use GMO Hops?

Bob Brewer answers your questions about the world of beer & brewing. Chris Wright (via Facebook): Hello Bob, a big issue for me and many others is GMO crops. Can you tell me if you use GMO Hops? Bob: Hi, Chris. The debate over GMOs is heated and emotional and fraught with a staggering amount of misinformation… read entire article

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September 22, 2015

A Day at the Brewery: Anchor Steam Beer from Brewhouse to Bottle

Bob Brewer takes you through the brewing process for Anchor Steam Beer, from brewhouse to bottle. Around 5:30 a.m. on any given day, the first-shift brewers arrive at Anchor, change into their signature white coveralls, and begin the first brew of the day. Today they are brewing Anchor Steam Beer – five separate brews to be… read entire article

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June 11, 2015

Brewing Insights: The Lab

The Anchor lab (right) is located directly adjacent to the brewhouse. Quality. Consistency. Every day. No matter which beer, which day of the week, the weather outside the brewery, the season… the quest to maintain a high level of quality and a consistent flavor profile in every Anchor brew is perpetual. If you work in… read entire article

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April 23, 2015

Liberty Ale 40th Anniversary Brew

Saturday, April 18 marked the 40th anniversary of the first brew of Liberty Ale in 1975. A few years ago, Dave Burkhart, Anchor’s Design & Graphics Production Manager and Brewery Historian, wrote about that first brew in 1975, which celebrated the 200th anniversary of Paul Revere’s famous ride on April 18, 1775. Dave joined the Anchor brewers in… read entire article

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February 26, 2015

Anchor Terminology: The Grist Mill

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. What is a “grist mill”? Every brewery has one. Sometimes referred to as the “malt mill,” the grist mill breaks apart the malt to expose the starch body of… read entire article

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September 18, 2014

Ask Bob Brewer: Filtering Water Used in Anchor Brews

Mike D. (via email): Hey Bob! I took the tour (loved it!) and was told that you guys use regular old San Francisco tap water. My question is about filtering the water. Do you not filter it because you don’t need to, or because you like some aspect of the water that you don’t want to… read entire article

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June 30, 2014

Ask Bob Brewer: Pasteurizing Craft Beer

Bob Brewer answers your questions about beer and brewing. Gary Gillman, Toronto (via email): Why does Anchor continue to use pasteurization even for draft beer? Most craft beer I am familiar with is not pasteurized except for some bottled and canned product. Isn’t unpasteurized beer superior in flavor? Bob: Good question Gary, and one that comes up from time to time.… read entire article

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May 28, 2014

Brewing Insights: The Cellar

An integral part of the brewing process involves the cellaring – or aging – of the beer. The amount of cellar time required for a fresh brew of beer varies according to beer style and other factors. Most ales, for example, require very little – if any – cellar time to finish, while lagers need… read entire article

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April 2, 2014

Anchor Terminology: The Grant

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. When visitors come to Anchor Brewing and see our beautiful traditional copper brewhouse for the first time, one of the questions they invariably ask is, “What is that thing… read entire article

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March 21, 2014

Fermenter Installation – March 19, 2014

If you were in our neighborhood on Potrero Hill in San Francisco Wednesday morning, you might have noticed some activity and lots of heavy equipment outside as two new fermenters were delivered for installation. The fermenters were guided into place with the help of two industrial cranes. With the new fermenters in place, our fermenting capacity… read entire article

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February 19, 2014

Ask Bob Brewer: “Floaties” in Craft Beer

Bob Brewer answers your questions about the world of beer and brewing. Bryan (via Facebook): Bob, could you please address beer ‘floaties’ – the particles sometimes hanging out in the bottles of craft beers? Bob: Good one, Bryan. There are different types of ‘floaties’ caused by different things. I like to think of them as… read entire article

February 13, 2014

Ask Bob Brewer: Yeast for Stouts and Porters

Thanks Again (via Facebook): What’s your favorite yeast strain for stouts and porters? Bob: We make a Porter on a regular basis and have brewed a stout recently. Both were fermented with our ale yeast that is also used for every other ale we make.

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