The Brooklyn Growler

"Life is all skittles and beer." — Tom Lehrer

Sunday Foto Dump: State of the Universe

Apparently, I’m not very good at updating these Brooklyn Growler branded Friday Photo Dump™ posts. I miss writing a new one on Friday and then think I’ll plug in a post to auto-pop on the next Friday. When that doesn’t happen, I promise to hit it next time.

Which made me re-evaluate my approach.

Friday Photo Dump. Yeah. I only decided to give this style of blog post a name back when I was thinking that I’d update it regularly throughout the week. Here was the idea for this blog from my Kickstarter proposal:

Malty Maudlin Mondays – Kind of a morning-after thing about news missed over the weekend as well as a round-up of drinks that should not have been consumed over the weekend but were.

Trappist Tuesdays – A weekly review of a Trappist beer that has already been effectively reviewed over at Beer Advocate.

Wet-Hop Wednesdays – This was going to be difficult because, offhand, I know of one wet-hopped beer. It’s about the challenge, I guess.

Trappist Thursdays – Because the chances of me remembering to hit Trappist Tuesdays are pretty slim.

Friday Photo Dump – See above.

Storm King Saturdays and Sundays – Which isn’t the title but rather a rule. I don’t work on weekends. Although it is Sunday night and I’m writing this. I cannot be trusted.

This blog is beginning to take proper shape in my head. It’s about a life as it encounters beer. “Here then is a map of my life,” as Auden said in his common reader. Hey, that would be a great lede!

So tying things down to a particular weekday gets it wrong.

Preamble sorted. Here are some pictures of beers whut have been drunk over the last few weeks by me. (P.S. These are just the ones I remembered to photograph.)

Stone Brewing Co., Arrogant Bastard Ale, Escondido, Calif.

Groupo Modelo, Modelo Especial, Mexico City, Mexico

Unibroue, Maudite, Chambly, Quebec, Canada

21st Amendment Brewery, Brew Free or Die IPA, San Francisco, Calif.

Thank you for reading this far. There will be more to come.

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Filed under: photos, , , , , , , , , , , , , , , , , , , , , ,

San Francisco’s Anchor Steam Beer: From Cheap Suds to Well-Heeled Duds

Breweries are creatures that need a lot of space.

You can find San Francisco’s Anchor Brewing Co. down where the streets begin to give up their sidewalks. If you make the trek by foot, as I did, you are reminded that breweries are most definitely objects that occur in the more industrial parts of town. Anchor Brewing is only a few blocks away from San Francisco’s Berry Street Gravel Co. for instance.

This isn’t to say that the neighborhood surrounding the Mariposa Street brewery doesn’t have its share of gourmet restaurants and gyms these days but that in walking my way from Union Square to Anchor Brewing, I was reminded of my wanderings around Brooklyn searching for lost breweries.

Anchor is best known for its Steam Beer. Founded in 1896, the brewery was originally known as the Steam Beer Brewing Co. Steam Beer is a distinctly West Coast beer style. Historically the beer was produced with lager yeast and fermented without refrigeration. It’s a cheap beer, basically.

Steam Beer is also known as California Common Beer. The Anchor Brewing Co. copyrighted the name “Anchor Steam Beer” in the eighties. But the similarities between Anchor Steam and its ancestors are in name only. Anchor Brewing was one of the first U.S. breweries to lead the microbrewing renaissance of the seventies. We’ll get to that.

Steam Beer Brewing was purchased in 1959 by Lawrence Steese and Bill Buck, a duo whose enthusiasm for beer was not matched by their proficiency at brewing it. The only champion of the beer was Fred Kuh who was the owner of the Old Spaghetti Factory, which was a café that served Anchor’s beer.

The beer produced by Steese and Buck could be politely described as foul and inconsistent. By 1965 the two were about to throw in their brewing aprons and call it a day. Kuh wasn’t prepared to let the brewery go. By the fifties and sixties, Anchor was one of the very few “little breweries” still in operation in the U.S. and he wanted to see this tradition preserved.

Enter Fritz Maytag.

Maytag is the great-grandson of Fredrick Louis Maytag who founded the Maytag Corporation. Wanting a challenge that would match his ambition, Fritz Maytag was attracted to the brewery. At Kuh’s urging, he purchased a fifty-one percent stake of it in 1965. What he now had was a dilapidated brewery known by locals for producing a sour and undrinkable concoction.

His intentions were to make the best beer in the world. Noticing that many of his friends bought expensive imports when out at bars, Maytag realized that he needed to aim his product at people who were willing to spend a little more for something a little better than a Budweiser.

After finding himself unsuccessful at peddling Anchor beer as it was, Maytag also realized that for the brewery to succeed it would need to brew beer using only the highest-quality ingredients. San Francisco was also an important component to the beer and by naming his particular brew something that heralded back to the city’s brewing traditions, Maytag could look forward as well as back. It’s a move that you see again and again in the microbrewery world where some form of a pre-Prohibition recipe or style is updated with high-quality ingredients. It could be argued that Anchor was the first U.S. brewery to figure this one out.

The end result was Anchor Steam Beer – steam beer for the well-heeled.

Maytag has often been dismissed as a rich kid who used his personal resources to keep a brewery afloat that would have otherwise completely failed. It’s not something that Maytag has ever denied. But as Maureen Ogle notes in Ambitious Brew, “a focus on Maytag’s name and inheritance obscures the brewer’s prescience. The signs were everywhere for those who took the time to look.”

And they certainly did. Without Maytag’s persistence and vision, not only would a beer tradition have been lost, but the microbrewing industry would have lost an early champion.

Most importantly – Anchor Steam is a pretty great beer.

Filed under: beer history, breweries, , , , , , , , , ,

Little Brewery, Big Dreams of a Hop Bust

The hubbub today about beer distributors opposing California’s Prop 19, which would legalize marijuana, made me think of this anecdote by Anchor Steam‘s Fritz Maytag.

In this video produced by Reason.tv, Maytag relates a story about trying to get busted in the sixties with a bag of hops in San Francisco (skip to about minute 2:55 for the story, but the whole video is great):

In Maytag’s words:

“I had to drive through the Haight every night. I used to get hop samples that are green fluffy leafy things, and at one point I realized we are desperate for publicity and there’d be nothing better than getting arrested for having what would look like something green and leafy in my car and turn out to be hops. Y’know, false arrest. ‘Brewer is arrested for hops.’ In those days there weren’t any ‘little breweries.’ I mean, nobody had ever heard of anybody owning a brewery. let alone driving around with hops. I put hops on the passenger seat of my car. I had a little Porsche, and I drove home with the hops on the seat for – back and forth – at least a week, hoping to get arrested. Well, you couldn’t get arrested in the Haight-Ashbury in those days.”

Even without the bust, things ended up working out for Maytag and Anchor Steam.

Fritz Maytag is the great-grandson of Fredrick Louis Maytag who founded the Maytag Corporation. In 1965, Maytag purchased San Francisco’s Steam Brewing Company, which produced Anchor Steam Beer. At the time, Anchor Steam was known for being a godawful beer that was so bad, its brewery was on the verge of shutting its doors forever.

Maytag purchased the company, changed its recipe and brewing process, and took his “little brewery” to the big time. His success helped inspire many the craft beer movement in the seventies and the creation of many microbreweries throughout the U.S.

Filed under: news, , , , , ,

Prohibition Ale: Speakeasies and Craft Beer

Before Prohibition, American brewery companies often purchased saloons in order to ensure that their beers were on tap. Saloons in the nineteenth century could be rowdy, unlawful places. Gambling, prostitution, grifting, crime – you name it, it probably went down in one of these wretched hives of villainy.

So after the first World War, as the Anti-Saloon League and temperance movement grew, these organizations could point to saloons as examples of how alcohol caused depravity, thus placing brewers at fault and eventually helping to cause the sale of alcoholic beverages to be prohibited by law. (The now-defunct Brewing Techniques has a great history of Prohibition that’s worth a read.)

But, Prohibition (also known as the 18th Amendment and the Volstead Act) didn’t prevent people from drinking. If anything, it made them drink more. Speakeasies opened up around the U.S. in the early-20th century to serve alcohol made at illegal distilleries and breweries. Weirdly, a lot of the illegal booze came from Canada and was shipped to the Midwest, specifically to Detroit and Chicago, two cities where the gangster Al Capone controlled liquor distribution.

Before Prohibition many lagers and bocks were popular both with brewers and drinkers. These beers were known for their rich flavors and high ABVs. But during the thirteen dark years of Prohibition, a new generation of beer drinkers grew up on soda and other sugary drinks.

So when beer production kicked back into business, the breweries that had toughed out Prohibition were confronted with people who didn’t want the old hoppy bitters of yesteryear and instead wanted something lighter. Much less, once free to produce and distribute beer again, the large industrial brewers still in existence flooded the market with their beers. Hence, the industrialized, mass marketed, watery domestic that we all know and love to bash. (For more info on the history of industrial brewing in America, I highly recommend reading Maureen Ogle’s Ambitious Brew: The Story of American Beer.)

A beer that has happily pounced on the notion of Prohibition and the edgy glamor of the speakeasy is Prohibition Ale brewed by San Francisco’s Speakeasy Ales & Lager. The bottle even has some shifty eyes on its neck. It’s a cute presentation. Prohibition Ale

Other beers from Speakeasy (past and present) have included a Bootlegger Black Lager, Public Enemy Pils, Molls Mild, the Mickey Finn Imperial Red Ale, and the Untouchable.

This is a nice and smoky beer, with an amber color and a really thick head. It’s definitely made by some hop fanatics as there are some nice floral and bitter notes going on as well. It reminded me somewhat of a Bass Ale, except with more bite. It’s still very smooth and drinkable.

After Prohibition many breweries were forced to shut down and their recipes were thus lost. That why whenever a craft brewer comes across a pre-Prohibition recipe, they are quick to recreate the beer using traditional techniques. As near as I can tell, Prohibition Ale is not one of these beers. It’s a new recipe, made in a contemporary style but one that looks back to the sweet and flavorful American lagers that went extinct during Prohibition.

The result is a really nice beer – very drinkable, very refreshing, very complex flavor profile – and it’s worth tracking down. The marketing is a little silly.

Speakeasy’s beers can be found in some select locations in New York. You can find bottles at saloons like the Fourth Avenue Pub, the Keg and Lantern, Toast, and at Tom Colicchio’s Craftbar. The Prohibition Ale is also available at retailers, such as Grab Specialty Foods.

Pictured at the top of this post is the Anti-Saloon League in San Francisco. Historically, the Anti-Saloon League was one of the organizations that led the way for Prohibition. Pay no attention to the sign, though. This is actually the location of the faux-speakeasy Bourbon & Branch. We’ve come a long way.

Filed under: beer history, beer reviews, , , , , , , , , , , , ,

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