Anchor Steam Beer
No ratings yet — be the first to log it.
Tasting Notes
The aroma leads with toasted caramel malt, a touch of woody hops, and a faint earthy, minerally note that feels distinctly old-world American. On the palate, firm bittersweet malt sits alongside a dry, herbal hop character — Northern Brewer hops give it a mentholated, slightly minty edge that's unlike most American lagers or ales. The body is medium, with enough substance to feel substantial without heaviness. The finish is clean and moderately bitter, with that characteristic dryness lingering just long enough.
About the Brewery
Anchor is based in San Francisco and is widely credited with sparking the American craft beer revival when Fritz Maytag purchased the failing brewery in 1965 and rebuilt it into a going concern. The brewery is the originator of the California Common style and also played a foundational role in popularizing American craft porter and seasonal releases. Sapporo acquired Anchor in 2017, and the brewery faced a closure in 2023 before being acquired again, making its recent history turbulent relative to its legendary status.
Food Pairings
A grilled bratwurst or knockwurst pairs naturally because the malt sweetness and herbal hops cut through the fatty richness of the sausage. Fish and chips work well here too, since the dry bitter finish acts as a palate cleanser against fried batter. Sharp cheddar or aged Gouda find a complementary match in the beer's caramel malt backbone. Roasted chicken with herbs echoes the woody, herbal hop character without overpowering either plate or glass. A classic cheeseburger rounds things out, the malt and moderate bitterness balancing beef fat and melted cheese without competing for attention.
Style Guide
California Common, sometimes called Steam Beer — a term trademarked by Anchor — is a hybrid style fermented with lager yeast at ale-like temperatures, which produces a clean but slightly fruity character sitting between the two worlds. It originated in 19th-century San Francisco, where refrigeration was scarce and brewers adapted lager yeast to warmer fermentation in wide, shallow vessels. The result is a malt-forward beer with firm hopping, typically using Northern Brewer hops, that distinguishes it from both cream ales and standard American lagers. ABV generally falls in the 4.5–5% range, and the body tends toward medium with a dry, bitter finish rather than the sweetness of an amber ale.