Anchor is America’s first and oldest craft brewery, with roots dating back to the California gold rush. Today, our beers are handmade from an all-malt mash in our traditional copper brewhouse. Our process combines the time-honored art of classical craft brewing with carefully applied, state-of-the-art modern methods. Every drop of Anchor beer is made right here in our traditional copper brewhouse. Decades-old handmade tools of the trade — mash tun, lauter tun, grant, and brewkettle — are literally at the heart of our historic American brewery, surrounded by our offices, quality-control lab, and taproom. It is a constant reminder of the brewcraft at the core of who we are. Anchor uses no rice, corn, or adjuncts--only the best natural ingredients, including pale, caramel, dark, and wheat malts used to varying degrees according to the unique recipe for each of our beers. At the beginning of our traditional brewing process, mashing consists of adding the malt to warm water and cooking it according to our formulas to continue the process of starch-to-sugar conversion that was begun at the malthouse. Fresh, whole-cone — not processed, no pellets, no extracts — hops are added at several stages of the brewing process according to each craft beer's recipe. Visiting farms and participating in harvests has long been part of ensuring the distinctive qualities and freshness of these ingredients, such as Cascade hops from the Pacific Northwest or Nelson Sauvin hops from New Zealand, or Citra hops from Yakima, Washington. Anchor Brewing was the first American craft brewery in modern times to employ the ancient technique of “dry-hopping”. Much like making sun tea, dry-hopping is a steeping process of adding bagged, dry hops to some of our ales during the maturation stage of the brewing process to infuse them with rich fragrance and aroma.