San Francisco Beer Scene – Anchor Brewing Company | The Food and Beer Geeks | Ep 3

San Francisco Beer Scene – Anchor Brewing Company | The Food and Beer Geeks | Ep 3

He’s Austrian and I’m Irish.
I’m important, He’s a Cook. You’re a pain in the ass. Unbelievable.
It’s our interpretation really you know? Brewery tours are wonderful things. Breweries
are magical places. And they alway give you free beer! (laughing)
So Brian and Peter were in San Francisco and after nearly a week of eating nothing but
tacos, they came up with the idea of doing something completely different for the day…
Visit Americas first and oldest craft brewery with roots dating back to the Californian
gold rush… The Anchor Brewing Company. …and have a chat with the man who brewed
America’s first IPA, Mark Carpenter. It all starts right here.
Actually meeting someone who made the first IPA is hard to describe if you love beer.
It’s like an audience with the pope! You can taste this if you want. Can I? May
I ya? It’s warm but it’s quite good. Oh ya, breakfast.
At that point it’s about 25% sugar. Cos’ you need the sugar to make alcohol. The wine guys
have it made, all they have to do is squeeze grape, we have to make our sugar.
Mark Carpenter walked into the small brewery in 1971 looking for a job.
He met the owner and his four employees and thought, this could be fun.
45 years later he’s still there and still brewing exceptional beer.
Something you won’t see in most breweries around the world is the traditional method
of fermenting beer, the open fermentation. Like, there’s a story behind this in that
the open fermentation was out of necessity… …because they didn’t have ice houses, they
didn’t have refrigeration. They use these shallow fermentors to get rid
of the heat that is generated by the fermentation. We’ve kept it going because it’s traditional
to this brewing. It’s not necessary, we could probably brew the same beer, but
I don’t know because we’ve never done it, we could probably do the same beer, but we
like it, and we like to look at it. When we look at it we can see is the fermentation
going ok, we can smell it if it’s not going well
When they’re finished, completely finished, there will be a layer of yeast on the bottom
and we can harvest that yeast and use it in the next brews and then we keep
our brewing going that way. So we’ll go on and see the hops. Ya thanks.
I just want to take a… I might make a restaurant based on this room… (laughing)
It’s absolutely amazing! He’s so good looking I just want to take some of him as well.
I love this wood. I’m blown away by this brewery! It is amazing how beer is so popular now.
There’s over 3,000 breweries in the United States now.
There’s lots of competition for unique beers and unique hops and the hops people are finally
developing hops for their aroma. Until recently hops
were only developed for the amount of bitterness that they provided
Right now there are certain hops varieties that you can’t even get you know.
IPA is just so popular, it’s on fire… it grows and grows…
My first IPA I drank in London and I fall in love with it cos it’s so fruity and intens,
you smell the hop and, it’s really great. So what is IPA anyway? IPA stands for India
Pale Ale. It’s a hop forward beer with generally high
levels of alcohol. A recipe originally formulated to survive
the long voyages by sea from great britain to india.
Working with Fritz was great because he would take us there, he would say ok
we have to go on a trip and we’d go travel around Germany, travel around Great Britain
and Ireland and just taste beers and really learn about beers.
He went down a road similar to mine before, in tasting these styles of beers and not wanting
to copy those styles but to be inspired by them, and that’s exactly,
and that just… he’s, you know… The owner, Fritz Maytag, believed that, look,
if we’re gonna make a hoppy beer, we’re gonna make a hoppy beer.
When we first made Liberty Ale, people said you can’t drink it, it’s too hoppy.
There’s too much hops, you’re burping up hops all day.
Wel if you taste Liberty Ale today it tastes quite tame.
The Liberty Ale hasn’t changed, all of our views on hops has changed over the years.
Now the total beer market in the US is not growing, but the people leaving Bud, Miller,
Coors are really growing are really growing this craft industry, and it’s growing like
crazy. I mean that’s what we’re trying to do with
The Brickmakers, we’re trying to basically move people from here to here,
and not everyone is going to drink a lambic and it’s lovely to find those beers in between.
And they may start with a lager or a wheat beer of something light but then they’re eventually
going to have and IPA or something a little hoppier. Once they make
that transition, there’s no way back. Once you start drinking espresso, you’re not
going back to drinking regular old American coffee.
Hallelujah! Can we taste some beer? Oh absolutely, let’s go to the bar.
Oh thank you so much. A wonderful beer with maltiness, hoppiness,
a little bit of sweetness. I’m getting rasberry and strawberry, it’s
very fruity and sweet, it’s beautiful! What’s the alcohol in that? 7? I don’t get
that alcohol at all. Our lager beer is really supposed to be the
duplication of what would have been the very first California lager.
Slainte! That’s quite bitter. It’s nearly a Pilsner,
not so far away from that flavour. Again with the cluster hop. Before we proceed
to the next beer, did you guys see this picture? Do you see that horse in the very front there?
This one here? Ya. Have you ever seen a horse with a longer
face? Look at that! No! (Laughing) That’s the horse that walked into the bar
and the bartender said ‘why the long face?’ This is a brown ale that we made with Citra
hops. It’s got that, the kinda like caramel and…
chocolate element. Lovely. Do you know that in Austria, when you Prost,
when you cheers you have to look in the eye. If you don’t look in the eye it’s bad sex
for 10 years. So I’ll be looking in your eye!
So let’s go to the IPA next. Ya we had a couple of bottles of this the
other night! Cheers!
I think it’s got lots of flavour, lots of malty flavour.
So the only thing left to taste… Wow, I’m really excited now, we’re gonna get the original.
Anchor Steam… THis bottle is iconic. I’ve known and seen
this bottle all over the world. Thank you so much for your nice words.
I think Fritz Maytag’s goal, if people sat down and talked about the great beers of the
world, that his beer might be mentioned
so it’s really nice to have you say those things, or hear people say these types of
things. He sounds like a really inspiring character.
Oh, he’s too much. Alright, once again! Cheers for the last time!
Ah, that’s a beer! It’s beautiful! Wow, this is cool! Are you holding on tight
up there Peter ya? You use the word vegan, I start to sweat!
We’re not interested in doing meat substitute or tofu substitute or anything. It’s just
vegetables and getting away from trying to pretend that it’s meat and just let it be
what it is.

3 thoughts on “San Francisco Beer Scene – Anchor Brewing Company | The Food and Beer Geeks | Ep 3”

  1. We hope to visit Czech Republic for our next season. Has anyone got any tips on where we should go?

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