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"title": "Anchor Brewing's Sale to Chobani CEO 'Good News for Everybody,' Co-Op Leader Says",
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"content": "\u003cp>\u003cem>Updated 12:30 p.m. Friday\u003c/em>\u003c/p>\n\u003cp>The billionaire founder and CEO of the Chobani yogurt brand has purchased Anchor Brewing Co., setting up the 127-year-old San Francisco craft brewery for a return \u003ca href=\"https://www.kqed.org/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle\">after it closed last fall\u003c/a>.\u003c/p>\n\u003cp>Hamdi Ulukaya announced Friday that he had acquired all of the historic beer brand’s recipes, warehouses and facilities — including the company’s Potrero Hill brewery and tap room — for an undisclosed price.\u003c/p>\n\u003cp>“San Francisco is at the heart of Anchor Brewing, and Anchor embodies so much of what makes this city great,” Ulukaya said in a statement. “I believe brands born in places like this are incredibly special and must be treasured, respected and loved.”\u003c/p>\n\u003cp>Anchor was shut down last July by Japanese beer giant Sapporo, which had bought the brewery in 2017. As beer sales declined in 2016, Anchor started facing financial challenges, and in 2019, its workers organized to become the first unionized craft brewing company in the state.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new owner comes after \u003ca href=\"https://www.kqed.org/news/11956482/san-franciscos-anchor-brewing-company-could-still-stay-open\">multiple interested buyers\u003c/a> were looking into swooping up Anchor’s assets, including venture capitalist Mike Walsh and \u003ca href=\"https://www.kqed.org/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer\">the brewery’s own workers\u003c/a>, who formed a cooperative to explore a collective ownership model and raised more than $115,000 for the effort.\u003c/p>\n\u003cp>“We are glad it’s not another corporation coming in and buying it up. We want this to be positive; this is good news for everybody,” said Patrick Costello, board chair for Anchor’s five-member worker cooperative.\u003c/p>\n\u003cp>It’s too early to know how many of Anchor’s 61 workers could return once the company starts brewing again, Costello said. Most, including Costello himself, have taken new jobs in the months since the brewery closed, but he said he’s hopeful that many will want to return soon.\u003c/p>\n\u003cp>“Some people have either moved out of the Bay Area or decided to go in a different direction, but once we have more concrete details with this guy and what the plan is, I’m pretty optimistic that half, if not two-thirds, of the people, will want to come back,” Costello said.\u003c/p>\n\u003cp>Some plans for the business’ next chapter are already in the works. Anchor plans to revive its beloved old logos and will refocus on selling its beer in local San Francisco establishments.\u003c/p>\n\u003cp>[aside label=\"related coverage\" tag=\"anchor-brewing\"]Many fans of Anchor’s storied history in San Francisco and as \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">one of the country’s first craft breweries\u003c/a> had mourned the loss of Anchor’s classic hand-drawn steam beer labels when the company \u003ca href=\"https://www.sfgate.com/bars/article/San-Francisco-Anchor-Brewing-response-fan-backlash-15905489.php\">modernized its brand\u003c/a> in 2021.\u003c/p>\n\u003cp>After learning the brewery would close last summer, Anchor lovers flocked to the taproom to stock up on drinks and merchandise, and bars in San Francisco touted their final kegs of the classic Anchor Steam beer.\u003c/p>\n\u003cp>“Our primary focus will be on trying to get our kegs back into most if not all, the bars in the city and hit the ground running as quickly as possible with the workers we still have contacts with, who are excited about the news,” Costello said.\u003c/p>\n\u003cp>Ulukaya, who was born in Turkey, grew up on a Kurdish dairy farm and founded Chobani in 2005 in New York, has not yet reached out to the worker cooperative, Costello said. But text messages among the brewery’s former workers felt positive, he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“There’s kind of a parallel between this and when Fritz bought it back in the ‘60s. He was a big dairy farm guy and saw something he loved and bought it,” Costello said, referring to former Anchor owner Frederick Louis “Fritz” Maytag, who bought the brewery in 1965. “We don’t know what’s going to happen down the line, but the buyer seems like a good fit.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Updated 12:30 p.m. Friday\u003c/em>\u003c/p>\n\u003cp>The billionaire founder and CEO of the Chobani yogurt brand has purchased Anchor Brewing Co., setting up the 127-year-old San Francisco craft brewery for a return \u003ca href=\"https://www.kqed.org/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle\">after it closed last fall\u003c/a>.\u003c/p>\n\u003cp>Hamdi Ulukaya announced Friday that he had acquired all of the historic beer brand’s recipes, warehouses and facilities — including the company’s Potrero Hill brewery and tap room — for an undisclosed price.\u003c/p>\n\u003cp>“San Francisco is at the heart of Anchor Brewing, and Anchor embodies so much of what makes this city great,” Ulukaya said in a statement. “I believe brands born in places like this are incredibly special and must be treasured, respected and loved.”\u003c/p>\n\u003cp>Anchor was shut down last July by Japanese beer giant Sapporo, which had bought the brewery in 2017. As beer sales declined in 2016, Anchor started facing financial challenges, and in 2019, its workers organized to become the first unionized craft brewing company in the state.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new owner comes after \u003ca href=\"https://www.kqed.org/news/11956482/san-franciscos-anchor-brewing-company-could-still-stay-open\">multiple interested buyers\u003c/a> were looking into swooping up Anchor’s assets, including venture capitalist Mike Walsh and \u003ca href=\"https://www.kqed.org/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer\">the brewery’s own workers\u003c/a>, who formed a cooperative to explore a collective ownership model and raised more than $115,000 for the effort.\u003c/p>\n\u003cp>“We are glad it’s not another corporation coming in and buying it up. We want this to be positive; this is good news for everybody,” said Patrick Costello, board chair for Anchor’s five-member worker cooperative.\u003c/p>\n\u003cp>It’s too early to know how many of Anchor’s 61 workers could return once the company starts brewing again, Costello said. Most, including Costello himself, have taken new jobs in the months since the brewery closed, but he said he’s hopeful that many will want to return soon.\u003c/p>\n\u003cp>“Some people have either moved out of the Bay Area or decided to go in a different direction, but once we have more concrete details with this guy and what the plan is, I’m pretty optimistic that half, if not two-thirds, of the people, will want to come back,” Costello said.\u003c/p>\n\u003cp>Some plans for the business’ next chapter are already in the works. Anchor plans to revive its beloved old logos and will refocus on selling its beer in local San Francisco establishments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Many fans of Anchor’s storied history in San Francisco and as \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">one of the country’s first craft breweries\u003c/a> had mourned the loss of Anchor’s classic hand-drawn steam beer labels when the company \u003ca href=\"https://www.sfgate.com/bars/article/San-Francisco-Anchor-Brewing-response-fan-backlash-15905489.php\">modernized its brand\u003c/a> in 2021.\u003c/p>\n\u003cp>After learning the brewery would close last summer, Anchor lovers flocked to the taproom to stock up on drinks and merchandise, and bars in San Francisco touted their final kegs of the classic Anchor Steam beer.\u003c/p>\n\u003cp>“Our primary focus will be on trying to get our kegs back into most if not all, the bars in the city and hit the ground running as quickly as possible with the workers we still have contacts with, who are excited about the news,” Costello said.\u003c/p>\n\u003cp>Ulukaya, who was born in Turkey, grew up on a Kurdish dairy farm and founded Chobani in 2005 in New York, has not yet reached out to the worker cooperative, Costello said. But text messages among the brewery’s former workers felt positive, he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“There’s kind of a parallel between this and when Fritz bought it back in the ‘60s. He was a big dairy farm guy and saw something he loved and bought it,” Costello said, referring to former Anchor owner Frederick Louis “Fritz” Maytag, who bought the brewery in 1965. “We don’t know what’s going to happen down the line, but the buyer seems like a good fit.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>For the first time since 1975, Bay Area beer lovers will be forced to forgo a holiday staple this year: Anchor Brewing’s Christmas Ale. Japanese brewing giant Sapporo — which acquired Anchor, \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">the nation’s first craft brewery\u003c/a>, in 2017 — shut it down in the summer, leaving fans hurting and a handful of unionized employees motivated to bring it back.\u003c/p>\n\u003cp>Earlier this month, Anchor fans flocked to San Francisco’s BuzzWorks sports bar, just a five-minute drive from the recently closed brewery. They came to drink the last of the bar’s Anchor Steam beer kegs and to bid on the 11 Christmas Ale magnum-sized bottles the bar had stockpiled.\u003c/p>\n\u003cp>To beer fanatics Noel Hansen and Andy Beresford, the holidays aren’t the holidays without Anchor Christmas Ale.\u003c/p>\n\u003cp>“My cousin would be bringing the turkey in a cooler full of ice water, and he’d have the magnum next to it. Chilling. That’s the tradition, you know, in an igloo cooler out on the patio,” Hansen said.\u003c/p>\n\u003cp>Beresford flew in from Scottsdale, Arizona, to try to score some Christmas Ale at the SF BuzzWorks event.\u003c/p>\n\u003cp>Some former Anchor workers were also in attendance, passing out flyers to inform people of the \u003ca href=\"https://anchorcooperative.com/\">Anchor SF Cooperative\u003c/a> — a group of five previous workers vying to bring back the beer they once brewed now that the 127-year-old company’s assets are up for auction.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Patrick Machel, Anchor SF Cooperative board chair\"]‘We’re so tied in with what the history of San Francisco is. We’ve survived earthquakes, two world wars… if you talk to anyone that’s worked there, it’s one of the best times in their life.’[/pullquote]After Sapporo announced in July that they were going to shut down Anchor, employees only had a few weeks to get organized. By September, a team of former brewers, production workers and bartenders assembled the Anchor SF Cooperative with the mission of keeping the beer brewed in the city by an employee-owned company.\u003c/p>\n\u003cp>Anchor’s employees have a history of banding together. In 2019, Anchor employees \u003ca href=\"https://missionlocal.org/2019/12/breaking-anchor-brewery-workers-overwhelmingly-approve-first-union-contract/\">became the first unionized craft brewing company in California\u003c/a>.\u003c/p>\n\u003cp>The new co-op \u003ca href=\"https://www.gofundme.com/f/rbx7b-help-workers-save-anchor-brewing\">started a GoFundMe\u003c/a> on Sept. 1 to help pay for legal services and employee business ownership counseling — and they surpassed their $50,000 campaign goal by more than double.\u003c/p>\n\u003cp>To Patrick Machel, board chair of the Anchor SF Cooperative and former beer packaging lead, Anchor is much more than a brewery.\u003c/p>\n\u003cp>“Anchor Steam, at this point in time, is a San Francisco institution,” he said. “We’re so tied in with what the history of San Francisco is. We’ve survived earthquakes, two world wars … if you talk to anyone that’s worked there, it’s one of the best times in their life.”\u003c/p>\n\u003cfigure id=\"attachment_11969592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11969592\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Anchor SF Cooperative members share information about their efforts to buy back the intellectual property of Anchor Brewing at an SF BuzzWorks event on Dec. 9. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brewery cooperatives, while rare, are not unheard of — but operating them can mean dealing with some unique regulatory and licensing challenges. As California’s first co-op brewery, Umunhum Brewing in San Jose encountered some of these challenges, which Anchor and any other brewers looking to operate as a co-op are likely to face.\u003c/p>\n\u003cp>Umunhum Brewing Board President Travis Alexander said brewing cooperatives can be challenging due to the communal nature of ownership. When applying for licenses to make and distribute alcohol, California’s Alcoholic Beverage Control board requires a list of people who have more than 10% ownership in a company. In the Umunhum cooperative, there are over 500 members who have an equal share.\u003c/p>\n\u003cp>“We are different from what everyone else is doing, and so we have to get the approval from agencies who are saying, ‘Why don’t you look like everything else coming through?’ ” Alexander said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alexander notes that cooperatives can take different approaches to funding. Umunhum started out by offering anyone in the state of California a lifetime membership for $150.\u003c/p>\n\u003cp>A member-ownership model funds most cooperatives. Sacramento brewery New Helvetia Brewing Company \u003ca href=\"https://www.bizjournals.com/sacramento/news/2023/11/29/new-helvetia-brewing-cooperative-ownership.html\">is also fighting to stay alive by switching to an employee-owned model\u003c/a>. According to their \u003ca href=\"https://www.newhelvetiabrew.com/coopmembership\">website\u003c/a>, a $300 membership fee includes becoming a legal part-owner of the brewery, as well as product discounts and decision-making power about the brewery’s future.\u003c/p>\n\u003cp>The Anchor’s cooperative’s effort to get off the ground is a unique case due to the additional burden of needing to bid on the company’s assets.\u003c/p>\n\u003cp>Unlike Umunhum, Alexander said Anchor does not have the luxury of time.\u003c/p>\n\u003cp>“They’ve got a time constraint, first of all. If they don’t act quickly enough, they lose the opportunity. They can’t do our method,” Alexander said. “But also because they have the expertise and all the tools they need, I think the method they’re doing is the right approach.”\u003c/p>\n\u003ch2>‘It’s all about the bidding process’\u003c/h2>\n\u003cp>The cooperative \u003ca href=\"https://wefunder.com/anchorsf/\">launched a crowdfunding effort on Wefunder on Nov. 17\u003c/a>. Investments begin at a minimum of $250, which gives an investor a stock certificate of ownership. The plan is to start by leveraging those funds to buy Anchor’s intellectual property, which includes recipes and trademarks, with the goal of eventually securing a lease in San Francisco at either the old De Haro Street brewery location or elsewhere and to begin brewing again in early 2024.\u003c/p>\n\u003cp>Machel calls this phase “testing the waters.”\u003c/p>\n\u003cp>“Essentially, it’s opening [funding] up to everybody, seeing how much we can get and if there’s a viable path this way,” he said. “With this phase, there’s a lot more legal language around it because we’re dealing with bigger securities, big investments.”\u003c/p>\n\u003cp>Machel said the cooperative hopes to raise a minimum of $2.5 million — but ideally, they hope to get the Wefunder maximum of $5 million. They see this as the best strategy forward if they want to keep the beer brewed in the city where it was born.\u003c/p>\n\u003cp>[aside postID=news_11969212]If the cooperative successfully obtains the IP, they would be the only ones able to brew Anchor beer recipes, potentially attracting investors who could support their plan to continue brewing.\u003c/p>\n\u003cp>That said, intellectual property lawyer and patent law professor at the University of San Francisco Michael Dergosits said most cases like this come down to money and that the background interest of bidders is generally irrelevant.\u003c/p>\n\u003cp>“It’s all about the bidding process,” Derogsits said. “And the company who is responsible for selling the assets probably has some fiduciary obligation to Sapporo to get the best price for as much as possible for as many of the assets as possible.”\u003c/p>\n\u003cp>Sapporo tasked financial services company Hilco Global to handle asset liquidation and the private bidding process on Anchor’s intellectual property, real estate and brewing equipment.\u003c/p>\n\u003cp>The cooperative and other potential bidders are unclear on the timeline of negotiations. A Sapporo spokesperson said that discussions on how assets should be divided up would happen this month and could run into the new year.\u003c/p>\n\u003cp>Although the cooperative only intends to begin by bidding on the IP, Machel believes their experience incentivizes potential partnerships with other buyers.\u003c/p>\n\u003cp>“We have the knowledge and the people that understand those machines more than anybody else would,” he said. “This isn’t a normal brewery. You can’t just hire a packager or a brewer or whoever and just expect them to go in and it be turnkey.”\u003c/p>\n\u003cfigure id=\"attachment_11970132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11970132\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A worker checks the fermentation tanks at Anchor Public Taps in San Francisco on July 14, 2023. After more than 127 years of brewing in San Francisco, Anchor Brewing was shut down by its owner, Sapporo, at the end of July. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Machel is confident in their strategy to buy the IP, co-op board treasurer and former brewmaster, Dane Volek sees things going differently.\u003c/p>\n\u003cp>“I don’t think we’ll get it. I think someone else will, but I think we’ll be working with that person. So no, but yes, maybe. Who knows?” Volek said.\u003c/p>\n\u003cp>Volek, 37, has worked for Anchor Brewing since he was a 19-year-old sophomore studying kinesiology at San Francisco State University. He started in the packing department. By the time he graduated, he had no plans of leaving Anchor and wound up working almost every position at the brewery until becoming the master brewer in 2022.\u003c/p>\n\u003cp>Although Volek isn’t sure their bid will actually be successful, he is optimistic about Anchor’s future.\u003c/p>\n\u003cp>“We’ve had some conversations with a couple different parties that are making bids… for the entire kit and caboodle, as they say,” Volek said. “They’ve been positive conversations.”\u003c/p>\n\u003cp>Some of those conversations have been with venture capitalist Mike Walsh, a long-time Anchor fan who has been looking at ways to save the brewery since its closure.\u003c/p>\n\u003cp>“[The co-op] wanted us to submit a bid with them, but we didn’t want to rush into the work needed. We thought we needed to evaluate exactly how the co-op would work,” Walsh said. “But we certainly want every former employee that wants to be involved, involved.”\u003c/p>\n\u003cfigure id=\"attachment_11969589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11969589\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Anchor SF Cooperative flyers sit on a table as members share information about their efforts to buy back the intellectual property of Anchor Brewing at the SF BuzzWorks event. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walsh and his team of investors submitted a bid on Nov. 17 for all the assets, including the real estate and machinery, and feel confident in their offer. He said he’s less interested in profit and more interested in keeping the first craft brewery in the nation alive.\u003c/p>\n\u003cp>“I’m not a native, but I built my career in San Francisco, and with the incredible beating it’s getting right now, I just think that this can’t be another dead soldier in the battle of the pandemic,” Walsh said. “It’s kind of my way to give back to San Francisco.”\u003c/p>\n\u003cp>Walsh said he expects the buyer to be announced at the end of January.\u003c/p>\n\u003cp>If the cooperative is successful, Machel said they’re ready to get back to brewing dad beer.\u003c/p>\n\u003cp>“It’s what we are, what we’re good at,” he said. “People, when they think of Anchor Brewing, they think of steam beer. They think of California lager, porter, fog horn, the classics. And that’s kind of what we’re gonna focus on.”\u003c/p>\n\u003cp>Volek has always been a fan of both brewing and drinking the Anchor Christmas ale. Anchor’s previous owner, Fritz Maytag, who saved Anchor from closure in 1965, once told him that making the Christmas Ale was like making a curry: spice-rich for both the mouth and the nose.\u003c/p>\n\u003cp>“As soon as the spices go in the kettle, or when they’re doing the strike in the hop separators, spitting the hops out, multiple floors of the brewery would be filled with these spicey elements,” Volek said.\u003c/p>\n\u003cp>This Christmas, he’s anticipating opening a few bottles he’s stockpiled.\u003c/p>\n\u003cp>“I still have magnums going back to 2008 Christmas ale. I’m sure this year, we’ll do a big vertical with people and open a few bottles. Make some room in the beer cave,” Volek said.\u003c/p>\n\u003cp>He still has about a case and a half left.\u003c/p>\n\u003cp>\u003cem>This story has been updated.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "The Anchor SF Cooperative, formed by workers after the brewery shut down, aims to buy back the beloved San Francisco beer and brew it in the city by an employee-owned company. Their first step is obtaining the IP.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the first time since 1975, Bay Area beer lovers will be forced to forgo a holiday staple this year: Anchor Brewing’s Christmas Ale. Japanese brewing giant Sapporo — which acquired Anchor, \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">the nation’s first craft brewery\u003c/a>, in 2017 — shut it down in the summer, leaving fans hurting and a handful of unionized employees motivated to bring it back.\u003c/p>\n\u003cp>Earlier this month, Anchor fans flocked to San Francisco’s BuzzWorks sports bar, just a five-minute drive from the recently closed brewery. They came to drink the last of the bar’s Anchor Steam beer kegs and to bid on the 11 Christmas Ale magnum-sized bottles the bar had stockpiled.\u003c/p>\n\u003cp>To beer fanatics Noel Hansen and Andy Beresford, the holidays aren’t the holidays without Anchor Christmas Ale.\u003c/p>\n\u003cp>“My cousin would be bringing the turkey in a cooler full of ice water, and he’d have the magnum next to it. Chilling. That’s the tradition, you know, in an igloo cooler out on the patio,” Hansen said.\u003c/p>\n\u003cp>Beresford flew in from Scottsdale, Arizona, to try to score some Christmas Ale at the SF BuzzWorks event.\u003c/p>\n\u003cp>Some former Anchor workers were also in attendance, passing out flyers to inform people of the \u003ca href=\"https://anchorcooperative.com/\">Anchor SF Cooperative\u003c/a> — a group of five previous workers vying to bring back the beer they once brewed now that the 127-year-old company’s assets are up for auction.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "‘We’re so tied in with what the history of San Francisco is. We’ve survived earthquakes, two world wars… if you talk to anyone that’s worked there, it’s one of the best times in their life.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>After Sapporo announced in July that they were going to shut down Anchor, employees only had a few weeks to get organized. By September, a team of former brewers, production workers and bartenders assembled the Anchor SF Cooperative with the mission of keeping the beer brewed in the city by an employee-owned company.\u003c/p>\n\u003cp>Anchor’s employees have a history of banding together. In 2019, Anchor employees \u003ca href=\"https://missionlocal.org/2019/12/breaking-anchor-brewery-workers-overwhelmingly-approve-first-union-contract/\">became the first unionized craft brewing company in California\u003c/a>.\u003c/p>\n\u003cp>The new co-op \u003ca href=\"https://www.gofundme.com/f/rbx7b-help-workers-save-anchor-brewing\">started a GoFundMe\u003c/a> on Sept. 1 to help pay for legal services and employee business ownership counseling — and they surpassed their $50,000 campaign goal by more than double.\u003c/p>\n\u003cp>To Patrick Machel, board chair of the Anchor SF Cooperative and former beer packaging lead, Anchor is much more than a brewery.\u003c/p>\n\u003cp>“Anchor Steam, at this point in time, is a San Francisco institution,” he said. “We’re so tied in with what the history of San Francisco is. We’ve survived earthquakes, two world wars … if you talk to anyone that’s worked there, it’s one of the best times in their life.”\u003c/p>\n\u003cfigure id=\"attachment_11969592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11969592\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-15-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Anchor SF Cooperative members share information about their efforts to buy back the intellectual property of Anchor Brewing at an SF BuzzWorks event on Dec. 9. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brewery cooperatives, while rare, are not unheard of — but operating them can mean dealing with some unique regulatory and licensing challenges. As California’s first co-op brewery, Umunhum Brewing in San Jose encountered some of these challenges, which Anchor and any other brewers looking to operate as a co-op are likely to face.\u003c/p>\n\u003cp>Umunhum Brewing Board President Travis Alexander said brewing cooperatives can be challenging due to the communal nature of ownership. When applying for licenses to make and distribute alcohol, California’s Alcoholic Beverage Control board requires a list of people who have more than 10% ownership in a company. In the Umunhum cooperative, there are over 500 members who have an equal share.\u003c/p>\n\u003cp>“We are different from what everyone else is doing, and so we have to get the approval from agencies who are saying, ‘Why don’t you look like everything else coming through?’ ” Alexander said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alexander notes that cooperatives can take different approaches to funding. Umunhum started out by offering anyone in the state of California a lifetime membership for $150.\u003c/p>\n\u003cp>A member-ownership model funds most cooperatives. Sacramento brewery New Helvetia Brewing Company \u003ca href=\"https://www.bizjournals.com/sacramento/news/2023/11/29/new-helvetia-brewing-cooperative-ownership.html\">is also fighting to stay alive by switching to an employee-owned model\u003c/a>. According to their \u003ca href=\"https://www.newhelvetiabrew.com/coopmembership\">website\u003c/a>, a $300 membership fee includes becoming a legal part-owner of the brewery, as well as product discounts and decision-making power about the brewery’s future.\u003c/p>\n\u003cp>The Anchor’s cooperative’s effort to get off the ground is a unique case due to the additional burden of needing to bid on the company’s assets.\u003c/p>\n\u003cp>Unlike Umunhum, Alexander said Anchor does not have the luxury of time.\u003c/p>\n\u003cp>“They’ve got a time constraint, first of all. If they don’t act quickly enough, they lose the opportunity. They can’t do our method,” Alexander said. “But also because they have the expertise and all the tools they need, I think the method they’re doing is the right approach.”\u003c/p>\n\u003ch2>‘It’s all about the bidding process’\u003c/h2>\n\u003cp>The cooperative \u003ca href=\"https://wefunder.com/anchorsf/\">launched a crowdfunding effort on Wefunder on Nov. 17\u003c/a>. Investments begin at a minimum of $250, which gives an investor a stock certificate of ownership. The plan is to start by leveraging those funds to buy Anchor’s intellectual property, which includes recipes and trademarks, with the goal of eventually securing a lease in San Francisco at either the old De Haro Street brewery location or elsewhere and to begin brewing again in early 2024.\u003c/p>\n\u003cp>Machel calls this phase “testing the waters.”\u003c/p>\n\u003cp>“Essentially, it’s opening [funding] up to everybody, seeing how much we can get and if there’s a viable path this way,” he said. “With this phase, there’s a lot more legal language around it because we’re dealing with bigger securities, big investments.”\u003c/p>\n\u003cp>Machel said the cooperative hopes to raise a minimum of $2.5 million — but ideally, they hope to get the Wefunder maximum of $5 million. They see this as the best strategy forward if they want to keep the beer brewed in the city where it was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>If the cooperative successfully obtains the IP, they would be the only ones able to brew Anchor beer recipes, potentially attracting investors who could support their plan to continue brewing.\u003c/p>\n\u003cp>That said, intellectual property lawyer and patent law professor at the University of San Francisco Michael Dergosits said most cases like this come down to money and that the background interest of bidders is generally irrelevant.\u003c/p>\n\u003cp>“It’s all about the bidding process,” Derogsits said. “And the company who is responsible for selling the assets probably has some fiduciary obligation to Sapporo to get the best price for as much as possible for as many of the assets as possible.”\u003c/p>\n\u003cp>Sapporo tasked financial services company Hilco Global to handle asset liquidation and the private bidding process on Anchor’s intellectual property, real estate and brewing equipment.\u003c/p>\n\u003cp>The cooperative and other potential bidders are unclear on the timeline of negotiations. A Sapporo spokesperson said that discussions on how assets should be divided up would happen this month and could run into the new year.\u003c/p>\n\u003cp>Although the cooperative only intends to begin by bidding on the IP, Machel believes their experience incentivizes potential partnerships with other buyers.\u003c/p>\n\u003cp>“We have the knowledge and the people that understand those machines more than anybody else would,” he said. “This isn’t a normal brewery. You can’t just hire a packager or a brewer or whoever and just expect them to go in and it be turnkey.”\u003c/p>\n\u003cfigure id=\"attachment_11970132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11970132\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-12-BL-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A worker checks the fermentation tanks at Anchor Public Taps in San Francisco on July 14, 2023. After more than 127 years of brewing in San Francisco, Anchor Brewing was shut down by its owner, Sapporo, at the end of July. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Machel is confident in their strategy to buy the IP, co-op board treasurer and former brewmaster, Dane Volek sees things going differently.\u003c/p>\n\u003cp>“I don’t think we’ll get it. I think someone else will, but I think we’ll be working with that person. So no, but yes, maybe. Who knows?” Volek said.\u003c/p>\n\u003cp>Volek, 37, has worked for Anchor Brewing since he was a 19-year-old sophomore studying kinesiology at San Francisco State University. He started in the packing department. By the time he graduated, he had no plans of leaving Anchor and wound up working almost every position at the brewery until becoming the master brewer in 2022.\u003c/p>\n\u003cp>Although Volek isn’t sure their bid will actually be successful, he is optimistic about Anchor’s future.\u003c/p>\n\u003cp>“We’ve had some conversations with a couple different parties that are making bids… for the entire kit and caboodle, as they say,” Volek said. “They’ve been positive conversations.”\u003c/p>\n\u003cp>Some of those conversations have been with venture capitalist Mike Walsh, a long-time Anchor fan who has been looking at ways to save the brewery since its closure.\u003c/p>\n\u003cp>“[The co-op] wanted us to submit a bid with them, but we didn’t want to rush into the work needed. We thought we needed to evaluate exactly how the co-op would work,” Walsh said. “But we certainly want every former employee that wants to be involved, involved.”\u003c/p>\n\u003cfigure id=\"attachment_11969589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11969589\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/231209-FORMERANCHORWORKERS-01-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Anchor SF Cooperative flyers sit on a table as members share information about their efforts to buy back the intellectual property of Anchor Brewing at the SF BuzzWorks event. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walsh and his team of investors submitted a bid on Nov. 17 for all the assets, including the real estate and machinery, and feel confident in their offer. He said he’s less interested in profit and more interested in keeping the first craft brewery in the nation alive.\u003c/p>\n\u003cp>“I’m not a native, but I built my career in San Francisco, and with the incredible beating it’s getting right now, I just think that this can’t be another dead soldier in the battle of the pandemic,” Walsh said. “It’s kind of my way to give back to San Francisco.”\u003c/p>\n\u003cp>Walsh said he expects the buyer to be announced at the end of January.\u003c/p>\n\u003cp>If the cooperative is successful, Machel said they’re ready to get back to brewing dad beer.\u003c/p>\n\u003cp>“It’s what we are, what we’re good at,” he said. “People, when they think of Anchor Brewing, they think of steam beer. They think of California lager, porter, fog horn, the classics. And that’s kind of what we’re gonna focus on.”\u003c/p>\n\u003cp>Volek has always been a fan of both brewing and drinking the Anchor Christmas ale. Anchor’s previous owner, Fritz Maytag, who saved Anchor from closure in 1965, once told him that making the Christmas Ale was like making a curry: spice-rich for both the mouth and the nose.\u003c/p>\n\u003cp>“As soon as the spices go in the kettle, or when they’re doing the strike in the hop separators, spitting the hops out, multiple floors of the brewery would be filled with these spicey elements,” Volek said.\u003c/p>\n\u003cp>This Christmas, he’s anticipating opening a few bottles he’s stockpiled.\u003c/p>\n\u003cp>“I still have magnums going back to 2008 Christmas ale. I’m sure this year, we’ll do a big vertical with people and open a few bottles. Make some room in the beer cave,” Volek said.\u003c/p>\n\u003cp>He still has about a case and a half left.\u003c/p>\n\u003cp>\u003cem>This story has been updated.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How San Francisco’s Anchor Brewing Started the Craft Beer Craze",
"headTitle": "How San Francisco’s Anchor Brewing Started the Craft Beer Craze | KQED",
"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"#episode-transcript\">View the full episode transcript.\u003c/a>\u003cbr>\n\u003c/span>\u003c/i>\u003cbr>\nThe craft beer market has been booming the last few decades. Last year the number of craft breweries in the U.S. reached an all time high of 9,552. And California is a paradise for craft beer lovers like Bay Curious listener Ricky Tjandra – the state is home to over 950 such brew operations.\u003c/p>\n\u003cp>When Ricky, who lives in Hayward, first started drinking beer in the early 2000s, he’d buy the basics: Coors, Budweiser, and the like. Then he and his friends started exploring the many different styles that Bay Area breweries were offering.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“We started seeing other beers that weren’t in the supermarket out in bars,” said Ricky. “It got me interested.”\u003c/p>\n\u003cp>Now, as a craft beer aficionado, Ricky asked Bay Curious to investigate the local lore that this nationwide beer trend got its start in the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I heard that the Bay Area is one of the first places to produce craft beer before craft beer even became a thing,” he said, “Is that true?”\u003c/p>\n\u003ch2>What’s in a name?\u003c/h2>\n\u003cp>First, you might be wondering what the difference is between a ‘craft’ beer and just any beer.\u003c/p>\n\u003cp>The official definition is set by the Brewers Association, a national industry trade group for craft brewers. It says the “craft” in brewing comes down to an operation’s ownership and output. A craft brewery can’t be more than 25% owned by a company or investor that is not also a craft brewery. And the annual output of the brewery can’t be more than six million barrels of bee r– a considerable amount. A barrel is 31 gallons of beer, and six million of them is enough to fill 380 Olympic sized swimming pools.\u003c/p>\n\u003cp>There’s another, less official standard for what defines a craft beer; one that’s more about quality and character. How is it made? What kind of creative process did the brewer go through when developing it? Does it utilize new, perhaps experimental ingredients or flavors?\u003c/p>\n\u003cp>Retired Anchor Brewing Historian, Dave Burkhart, has his own definition:\u003c/p>\n\u003cp>“A craft beer is a distinctive, aesthetically pleasing alcoholic beverage made from malted grain whose taste, aroma, quality and consistency reflect the skill, integrity and creative imagination of its brewer.”\u003c/p>\n\u003cp>Dave is the author of The Anchor Brewing Story, which tells the complete history of the Anchor Brewing Company — where he worked for 31 years — from the Gold Rush all the way to the present day. Dave began working at the brewery in 1991, and over the years did a number of jobs, including acting as tour guide and helping to design many of Anchor’s beautiful labels.\u003c/p>\n\u003cp>Anchor Brewing has been in the news this year, because after 127 years of brewing beer in San Francisco, the institution shut its doors at the end of July. Prior to its closure, Anchor Brewing had been purchased by Japanese brewer, Sapporo, in 2017. Former union workers of the Bay Area brewery hope to raise money to buy it back, but no deals have so far been made and the building currently sits empty.\u003c/p>\n\u003cfigure id=\"attachment_11969214\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11969214\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-800x533.jpg\" alt=\"Two people talk as they look through boxes of Anchor merchandise in a warehouse-type space.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shari Walker and Marshall Stine gathered Anchor beer and merchandise in the final days before it closed. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Innovation at Anchor Brewing is widely considered to be the catalyst to the modern craft beer movement. So the short answer to Ricky’s question is: Yes, American craft beer really did take off in San Francisco. But it took quite a while to get there.\u003c/p>\n\u003ch2>Steamy beginnings\u003c/h2>\n\u003cp>During the Gold Rush thirsty miners created a huge demand for beer. So beer making operations were popping up all over the place. The brewery that would become Anchor Brewing was first opened as Golden City Brewery in 1871 on Pacific Avenue, between Larkin and Hyde in Nob Hill. In 1896, that location was purchased by Ernst Baruth and his son-in-law, Otto Schenkel Jr., who changed the name to Anchor Brewing.\u003c/p>\n\u003cp>As part of the deal, new owners Baruth and Schenkel also got the recipe to the only beer that the brewery had been making. This beer would come to be known as Anchor Steam, and it’s the style that would keep the company afloat for decades to come.\u003c/p>\n\u003ch2>What is a “steam” beer?\u003c/h2>\n\u003cp>The term “steam beer” is now trademarked by Anchor Brewing, but a similar style of beer can be found under the name California Common.\u003c/p>\n\u003cp>Dave says there’s no one clear answer where the name comes from, but there are a few potential origins for the term. The most popular theory relates to its Gold Rush-era method of manufacture.\u003c/p>\n\u003cp>The first steps of beer making require steeping the malt in heating water, removing it, then boiling that mixture. The wort, as it’s called at that point, then needs to be cooled down before the yeast is added. Yeast is a living organism and if it gets too hot, it will die. The cooling process needs to happen fairly quickly to prevent bacteria from growing in the mixture.\u003c/p>\n\u003cp>Back when beer was being brewed in San Francisco in the 19th century, refrigeration was not available, and this process was a lot harder.\u003c/p>\n\u003cp>“So what they did was, they pumped it up to the rooftop of the brewery, which was enclosed on all four sides by Louvered windows and had a slanted roof, so condensation wouldn’t drip right back into the beer,” said Dave.\u003c/p>\n\u003cp>Here’s where the “steam” came in: The hot mixture, not alcoholic yet, would sit in large shallow pans while the cold San Francisco air flowed around them, creating a cloud of steam that drifted out from the windows on the roof.\u003c/p>\n\u003cp>“Somebody said, ‘Well, boy, they must be making steam beer up there,’” said Dave, about how the name may have been coined.\u003c/p>\n\u003cp>For a very long time, that was the only kind of beer Anchor Brewing made.\u003c/p>\n\u003ch2>Then along came Fritz\u003c/h2>\n\u003cp>By 1965, after changing hands several times, and relocating to the corner of De Haro and Mariposa Streets in Potrero Hill, Anchor Brewing was in a bad financial situation. At the time, the company was run by a man named Lawrence Steese who, despite his best efforts, was having difficulty maintaining the quality of the beer.\u003c/p>\n\u003cp>Much of the equipment was very old. In fact, the brewery did not have refrigeration and still used the same 1890s-era rooftop cooling method. Sanitation issues meant that bacteria growth sometimes ruined the beer. Local bartenders were reporting that kegs arrived spoiled. The company was on the verge of bankruptcy.\u003c/p>\n\u003cp>Then came Fritz Maytag.\u003c/p>\n\u003cp>The Maytag name may be familiar. Fritz’s grandfather founded the Maytag Corporation, the household appliance manufacturer best known for their washing machines. Fritz’s father also founded Maytag Dairy Farms, known for making a distinctive blue cheese.\u003c/p>\n\u003cp>In 1965, Fritz Maytag was a 28-year-old entrepreneur who’d attended Stanford University and lived in San Francisco. When he heard from a local bartender that a legacy business like Anchor Brewing was about to close, he decided to help. He bought a 51% stake in the company for $5,100 (just under $50K in today’s money) and loaned his co-owner additional cash to keep the business afloat.\u003c/p>\n\u003cp>[emailsignup newslettername=\"baycurious\" align=\"right\"]\u003c/p>\n\u003cp>At the time, Fritz had no beer making know-how. He kept Lawrence Steese on for the first several years as brewmaster while he learned the trade and converted what he termed ‘America’s most medieval brewery’ into a modern marvel. Fritz switched to cooling the brew with refrigeration, and improved sanitation with stainless steel fermentation tanks.\u003c/p>\n\u003cp>“He saw it as a challenge,” said Dave, who counts Fritz Maytag as a close friend.\u003c/p>\n\u003cp>“Eventually in 1969, he bought out Steese and and ended up being 100% owner, although it took him ten years to turn a profit at the brewery,” he added.\u003c/p>\n\u003cfigure id=\"attachment_11969215\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11969215\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-800x474.jpg\" alt=\"A black and white photo of a white bearded man wearing a white button down and a tie. He is seated in front of beer paraphernalia. \" width=\"800\" height=\"474\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-800x474.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-1020x605.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-160x95.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-1536x910.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-2048x1214.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-1920x1138.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fritz Maytag of Anchor Brewing in 1978. \u003ccite>(Photo by Gary Fong/San Francisco Chronicle via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1971, Anchor began bottling their Steam beer, which had previously only been available locally and on tap. That same year they introduced their first new beer – Anchor Porter. In 1975 they introduced three more: Liberty Ale, Old Foghorn Barleywine and the seasonal Anchor Christmas Ale. Soon all five beers were being bottled.\u003c/p>\n\u003cp>None of these beer styles were brand new – variations of them have been brewed in Europe for hundreds of years. But Dave says they were novel in the American commercial beer market at the time, which consisted mainly of watered down versions of lager.\u003c/p>\n\u003cp>“Sad to say, virtually all of the beer in America, as anybody who was drinking beer back then will tell you, was all fizzy, light, yellow, bubbly, bland, tasteless, characterless,” Dave said, “And that was one of the beauties of what Fritz was doing. It was what he called a radically traditional idea. It was radical to make a traditional beer in those days.”\u003c/p>\n\u003cp>With the availability of bottled Anchor beer being sold to a wider market, people started to take notice of their robust and creative brews, and their renewed success. Soon, visitors were flocking to the brewery to see how it was done. something that Fritz Maytag welcomed. Dave says Fritz was happy to give anyone a tour, and promote the idea that would come to be known as craft brewing.\u003c/p>\n\u003ch2>A legacy of creativity and openness\u003c/h2>\n\u003cp>From there the craft beer industry began to blossom as inspired homebrewers in California, and nationwide made their beers commercial.\u003c/p>\n\u003cp>“A couple of those guys were Ken Grossman and Paul Camusi from what became Sierra Nevada Brewing Company. Jack McAuliffe of New Albion came to the brewery,” said Dave.\u003c/p>\n\u003cp>The short lived New Albion Brewing Company opened in 1978, and was the first modern microbrewery to open in the U.S. since prohibition. Though New Albion closed in 1982, many other breweries inspired by Anchor have survived and thrived.\u003c/p>\n\u003cp>“Two of the marvelous success stories in California beer that were both inspired by Anchor are Sierra Nevada and Russian River,” said Dave. (full disclosure: Sierra Nevada Brewing is a sponsor of Bay Curious)\u003c/p>\n\u003cp>Russian River makes the very popular Pliny the Elder imperial IPA. They’re known for their hoppy beers, and Vinnie Cilurzo, who runs the brewery with his wife Natalie in Windsor, California, is actually credited with inventing the beer style known as a double IPA while running his first brewery, Blind Pig.\u003c/p>\n\u003cp>Vinnie cites Anchor Brewing and Sierra Nevada as being early inspirations for the hop-forward beers that are the hallmark of his brewery.\u003c/p>\n\u003cp>“Anchor Liberty and Sierra Nevada Pale Ale were two, like, formidable beers that … still are in my DNA,” said Vinnie.\u003c/p>\n\u003cp>A sense of camaraderie and respect seems to exist among the craft brewing industry. Vinnie Cilurzo mentioned how proud he was to have a sign from the original New Albion brewery hanging in his brewpub pub in Santa Rosa, and that Stone Brewing had credited him by name on their bottles when they released their version of a double IPA.\u003c/p>\n\u003cp>Historian Dave Burkhart told me that following the closure of Anchor Brewing, all current and former staff were invited to a party in Petaluma by the employees of Lagunitas Brewing Company to celebrate the life of the company.\u003c/p>\n\u003cp>It could be that along with a philosophy of creative experimentation, Fritz Maytag’s ‘open source’ style of welcoming brewers to Anchor also set a standard— where rather than cutthroat competition, brewers cheer on each other’s creations, because each is doing something unique.\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"><h2 id=”episode-transcript”>Episode Transcript</h2>\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Beer…Humans love it, Americans love it, Californians love it. Whether you’r\u003c/span>\u003cspan style=\"font-weight: 400;\">e cracking open a cold one at Dolores Park, clinking pint glasses with your buds at a local brewery, or paying way too much for refreshments at a Giants game… When there’\u003c/span>\u003cspan style=\"font-weight: 400;\">s good times to be had, many Californians choose: BEER. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font speaking fast, mimicking a beer commercial: \u003c/b>\u003cspan style=\"font-weight: 400;\">Side effects of beer may include thinking you’re stronger than you really are, excessive burping, and ordering nachos. Please drink responsibly, and only if you’re 21 or over. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Hey everyone. This is Bay Curious, the show that answers your questions about the San Francisco Bay Area. I’m Olivia Allen-Price. And I want to kick off this week’s episode by playing you one of my favorite sounds …\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">beer pouring sound\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">That’s a fresh pint of beer being poured. That kinda dampened foamy sound is just … mm! … so good. Especially when you hear it in one of the Bay Area’s many fine drinking establishments.\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra: \u003c/b>\u003cspan style=\"font-weight: 400;\">There’s this place called Buffalo Bill’s in Hayward, and I’ve been going there since a little after college, like 2000. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Bay Curious listener Ricky Tjandra enjoys having a pint with friends. In particular, he enjoys local craft beers. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra: \u003c/b>\u003cspan style=\"font-weight: 400;\">At first I liked the IPAs and they started to be a little too heavy for me. So now I’ve been in more into Pilsners and Kölsch, and yeah, I think Kölsch has been my go to beer lately. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ricky says when he first started enjoying beer in the early 2000s, he’d drink the basics.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra: \u003c/b>\u003cspan style=\"font-weight: 400;\">Like Budweiser, Coors Light. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">But then some of his friends started brewing their own beer, and getting more curious about different styles. And as their tastes changed, they began trying the wide variety of brews sold in markets around the Bay Area that were produced here– Something that at the time, he hadn’t really seen outside of California. Now, as a craft beer aficionado, he wonders.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">theme music \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So I heard that the Bay Area is one of the first places to produce craft beer before craft beer even became a thing. Is that true? And if so, how did it start? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">This week on Bay Curious … we explore how the Bay Area became the epicenter for the modern craft beer explosion. And we’ll go inside a successful brewery. That’s all just ahead. Stick around.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Sponsor break\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">We’ve got producer Amanda Font here today to answer Ricky’s question about how craft beer got its start. But first, Amanda, what exactly makes something a “craft beer” versus just a regular beer?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Well, there’s sort of two answers. First there’s the official industry definition. According to the Brewers Association, which is a trade group for craft brewers, it comes down to ownership and output. Your brewery can’t be more than 25% owned or controlled by a company that is NOT a craft brewery. And your annual output must be less than 6 million barrels of beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400;\"> OK. Can you give us some context. How much, really, is 6 million barrels? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">A barrel is 31 gallons. So 6 million of them could fill 380 Olympic sized swimming pools. Which is a LOT. For perspective, Bay Curious sponsor Sierra Nevada is one of the largest craft breweries, with a nationwide distribution, and their annual output is only about 1.2 million barrels. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So what’s the other thing? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The second sort of signifier of a craft brewer isn’t official, it’s more about the characteristics of the beer itself. How is it made? What kind of creative process did the brewer go through when developing it? Does it utilize new, maybe experimental ingredients or flavors? Like you kind of know a craft beer when you taste it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah, totally. I am a lot like our question asker Ricky. In my twenties I drank a lot of Bud Light, PBR, Natty Boh (shoutout Baltimore). All kinds of light lagers that taste pretty similar. The first time I had a craft brew, it blew my mind. So much flavor! Now I’m always on the lookout for new brews to try and we have so many options here.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\"> Definitely! California has more craft breweries than any other state – around 957. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">So… to answer Ricky’s question… Is it true that that idea of ‘craft brewing’ started in the Bay Area? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">It is true! It’s widely accepted that modern American craft brewing started right here in San Francisco at Anchor Brewing. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b> \u003cspan style=\"font-weight: 400;\"> We had people coming to the brewery from all over the world, from all kinds of backgrounds. Just beer lovers, beer aficionados, brewers, people that were interested in starting a brewery, whether they were entrepreneurs or home brewers. It was absolutely just abuzz,\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">I talked to Dave Burkhart.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> My title is Anchor Brewery historian Emeritus, which has nothing to do with merit and simply means that I retired.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dave worked at Anchor Brewing for 31 years starting in 1991. He did a lot of different jobs. Everything from being on the design team for their beautiful labels, to doing lab work and being a tour guide. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Tour guide was a great job and everybody did it because it was a great way to learn about the brewery. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">While working as a tour guide people would ask him history questions that he didn’t know the answers to, so he’d ask other people in the company and they also weren’t sure. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Here I was working at a San Francisco institution that had been around forever, and nobody really knew all that much about the history. So I began delving into it on my own. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The result is his book, The Anchor Brewing Story.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\">…which tells the Complete History of Anchor Brewing Company from the Gold Rush all the way to the present day. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Now, you may have seen Anchor Brewing in the news this year because after 127 years of brewing beer in San Francisco, the company ceased operations and shut its doors at the end of July. It’s not necessarily gone forever…there are efforts underway to raise money to help the former union workers at Anchor buy the brewery and reopen it. But currently the property is for sale for $40 million dollars. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">What is for certain, is that Anchor’s influence as the center of the modern craft beer movement can’t be underestimated. But it took a long time to get there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The story starts just after the gold rush. The brewery that would become Anchor was first opened as Golden City Brewery in 1871 on Pacific Avenue, between Larkin and Hyde in Nob Hill. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">In 1896, Ernst Baruth and his son in law, Otto Schenkel Jr, bought the brewery and changed the name to Anchor. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">1896 is what Anchor claims as their official establishment year. As part of the deal, the new owners also got the recipe for one and only beer that the brewery had been making– what would come to be known as Anchor Steam– the iconic beer that kept this business open for many decades to come… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The question that I’ve probably been asked more times than any in 31 and a half years that I worked at the brewery was why is it called steam beer? And I’d like to say that there’s one answer and there’s one easy answer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">There are a few potential reasons, but Here’s what is probably the most popular theory behind the name… During the Goldrush there were a lot of thirsty miners, and a huge demand for beer, particularly lager. The term lager comes from a German word that means to stock or store…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And typically lager beer in those lands is made and then stored or lagered either in a cellar or an alpine cave on almost always on ice or in a very cool temperature for a number of months. And that’s where it develops its clean, crisp flavors. Well, guess what? Ice and water refrigeration were not available in California during the gold rush. So the Brewers had to figure out a way to make the best lager they could make under those primitive conditions and without ice. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The first steps of beer making require steeping your malt in heating water, and boiling that mixture. Then you need to cool it down before adding the yeast because yeast is a living organism, and if it’s too hot, it’ll die. And that’s the magic ingredient that makes your beer alcoholic. But you need to cool it quickly to prevent bacteria growth. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">So what they did was they pumped it up to the rooftop of the brewery, which was enclosed on all four sides by Louvered windows and had a slanted roof, so condensation wouldn’t drip right back into the beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The hot mixture would sit in these big shallow pans, so cool air could flow around them.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">And guess what? When Hot Wort, which is what beer is called before you add yeast to it, met cold air of San Francisco, you get something that looks like steam wafting from those louvered windows. And so somebody said, “Well, boy, they must be making steam beer up there.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The term “Steam Beer” was later trademarked by Anchor, but you can find a similar style of beer sold under the name California Common. And for a long time that’s the only kind of beer Anchor Brewing made. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Let’s jump ahead to 1965… Anchor Brewing has changed hands several times and is now owned by a guy named Lawrence Steese. And it is not doing very well. They’re making 2 beers–sort of… that classic Steam and something that at least looks like a Porter… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> It wasn’t called Porter, it was just called steam light and steam dark. And all they did was literally add caramel coloring to the keg as they were filling the keg. It wasn’t even in the brew. There was no dark malt. There was no nothing. It looked like Porter, but it tasted. If you close your eyes, guess what it was exactly… exactly the same. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">The quality of the beer they’re churning out is very inconsistent, due to sanitation issues, like bacteria growth. Local bars are reporting that kegs arrive spoiled. And Anchor Brewing is in deep financial trouble, on the verge of bankruptcy. Then along comes… Fritz Maytag. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Absolutely one of the brightest people I know. Sharp as a tack. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">If the name Maytag sounds familiar to you, it’s probably because you’ve seen it on your washing machine. Fritz is grandson of the founder of the Maytag Corporation. Or it could be that you’ve had Maytag Blue Cheese, because Fritz’s father started Maytag Dairy Farms. Talk about a family with a diverse business portfolio… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">In 1965, Fritz Maytag was a 28-year-old entrepreneur, looking to branch out in yet another direction from his family’s enterprises. He’d attended Stanford, and lived in the Bay Area, and when he heard from a local bartender that a legacy business like Anchor was close to shutting its doors, he decided he had to help. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And so he bought 51% stake in the brewery for $5,100 dollars…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">A little under 50 grand in today’s money. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And then loaned promptly had to loan Lawrence Stice about $9,000. Fritz was charmed by the brewery, but also realized that in addition to being America’s smallest brewery at the time, It was also the most medieval brewery, as Fritz liked to call it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">For one thing, the brewery was still using that same method of cooling the wort on the roof of the building that they had been back in the 1890s. They didn’t even have refrigeration. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">It had a refrigerator where you could leave your lunch, you know, But that was about it. This is this was in 1965, for gosh sakes. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">Fritz set about taking this “medieval” brewery and modernizing it, starting with refrigeration and stainless steel tanks, which are much easier to keep clean. The funny thing is, before buying a majority stake in Anchor, Fritz didn’t actually know anything about beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> as he started to work there and see the problems with the beer he saw it as a challenge and saw it as something that he really loved and taught himself all about brewing. And eventually in 1969, he bought out Steese and and ended up being 100% owner,, although it took him ten years to turn a profit at the brewery. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">For the majority of the company’s history Anchor beer had only been available locally on tap. But In 1971, they began bottling Anchor Steam – and branching out, style-wise. The first new brew – a Porter… A real one, this time…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> an all malt porter made with a black patent or dark malt, as well as the caramel malt and pale malt. That was in 1972 and we began bottling it in 1974. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">In 1975 they introduced three more beers… Anchor Liberty Ale, Old Foghorn Barleywine and the seasonal Anchor Christmas Ale, which started a tradition where each year the recipe and the label on the bottle are just a little different. And each of Anchor’s now 5 different beers was unique in character… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">They all looked different. They all tasted different. They all smelled different. They all had different labels, but they all felt like they came from Anchor.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Experimenting with different styles is a hallmark of craft breweries now, but at the time it was unusual, because in the 1970s… American beer was pretty homogenous. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Sad to say, virtually all of the beer in America, as anybody knows who was drinking, drinking beer back then will tell you, it was all fizzy lite, \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Medley of 70s beer commercials\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">yellow, bubbly, bland, tasteless, characterless. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Medley of 70s beer commercials\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">It’s not that any of the styles Anchor was brewing were brand new, they just weren’t commonly available in the U.S. at that time. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And that was one of the beauties of what Fritz was doing. It was what he called a radically traditional idea. It was radical to make a traditional beer in those days.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Selling their beer in bottles allowed Anchor to reach a wider market, and people outside the Bay Area started to take notice of these robust, more artfully brewed beers. Some started flocking to the brewery to see how it all worked … because they wanted to do it too. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Fritz was open source before the words open source and was happy to give everybody that came a tour, tell them all about our beer and, you know, promote the idea of what ultimately became known as craft beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dave says the term ‘craft beer’ was just taking off around the time he started working at Anchor in 1991. Before that people referred to it as microbrewing. Anchor was doing a lot of experimentation with different hops and malts, and that, combined with their modern techniques and the fact that they were seeing renewed success, inspired a lot of new businesses… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> A couple of those guys were Ken Grossman and Paul Camusi from what became Sierra Nevada Brewing Company. Jack McAuliffe of New Albion came to the brewery. Everybody wanted to make that pilgrimage, and why not, to see how it was done because the brewery was… it was small, but it was successful. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">And the craft beer scene started to take off and evolve… for example, there’s the story about a young couple from Southern California…Natalie and her boyfriend Vinnie.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Natalie \u003c/b>\u003cb>Cilurzo\u003c/b>\u003cb>:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I asked him what he wanted to do with the rest of his life. Like, what do you want to be when you grow up that everybody asks you at that age? And he said, I want to own my own brewery. And I Said how do you know this? You’re not even old enough to buy beer. And he said, I just do. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Natalie brought Vinnie to see the Anchor Brewing tour for his 21st birthday in 1991. Dave gave the tour.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Fritz was there that day. I won’t claim to have been inspirational. But Fritz was certainly inspirational. The tour left a big impression on Vinnee … and on Dave too.\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> But he wrote me a thank you note, and I saved it for some reason. I just got this weird sense about him like “Maybe I should just save this note.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">30 years later… Vinnee comes back for a 2nd tour, this time at the invitation of Anchor Brewing. Because Vinnie and Natalie Cilurzo now run Russian River Brewing, makers of the popular Pliny the Elder imperial IPA. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Dave whips out this piece of paper and it’s a handwritten letter just thanking him for the visit and whatnot. And I was, I was blown away that Dave still had that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">So you can think of Anchor Brewing as sort of a parent or grandparent of many of the well-known craft breweries around today. Vinnie credits Anchor as an early inspiration. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Anchor Liberty and Sierra Nevada Pale Ale were two, like, formidable beers that were in my– still are in my DNA. \u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">And he’s leveraged that inspiration to great success… Here’s a perfect example. Before taking over Russian River, Vinnie opened his first brewery, called Blind Pig, in his hometown of Temecula California. He was young, and just starting out, so he had to buy his brewing equipment second hand. It was a little old, some of it was plastic, and it was kind of cobbled together. He was worried it might affect the taste of his beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So I just thought, Well, what if we take our IPA recipe and double all the hops and then raise the malt a little bit? So then we get a little higher alcohol content in a way, almost like kind of hide the flavors because we couldn’t afford to fail on the first brew. Granted, if it would have been contaminated, we would have dumped it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">But it wasn’t, and when they released the beer, it was good. So the next year they released another Double IPA… That’s right, Vinnie is credited with inventing that extra strong, extra hoppy style known as double IPA. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The spirit of innovation among local craft breweries has accelerated in recent decades. New hop varieties are coming out all the time – giving brewers flavors to experiment with that Fritz Maytag could only dream of back in the 60s.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I just dry hopped a beer today with a hop that is a– it’s a number, NZ-109, and we’re the second brewery in the world, I’ve been told, to use this hop. And so here we’re experimenting with this new hop variety. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Vinnie and his now wife Natalie showed me how it’s done at their state of the art brewery in Windsor California, about 10 miles north of Santa Rosa. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">sounds of brewing facility\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo giving a tour:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So this is what the hops looked like before they went into the hop back. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Natalie \u003c/b>\u003cb>Cilurzo\u003c/b>\u003cb>:\u003c/b> \u003cspan style=\"font-weight: 400;\">If you think of like in cooking, you know, the hops would be like your herbs and spices and so you’d have your base recipe that you can then make the same best base recipe for several different beers. But you can you can dramatically alter them by just different hop varieties that you use. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The day I visited they were brewing a big batch of their happy hops IPA. As we walked through the brewery, we came across a couple large tubs of spent hops, still warm from being in the brew.. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>Sound of tour:\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400;\"> So this is this could be Amarillo. It couldn’t stone fruit. Yeah, it could be a….Smell that you’re going to love this smell.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The still slightly damp hops smell amazing– a little piney, citrusy, with a note of freshly mown hay.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">I was struck by just how passionate the people who work in craft beer really are. And how that enthusiasm translates into really good beer. I also got the sense that a lot of these breweries feel a camaraderie with each other…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart\u003c/b>\u003cspan style=\"font-weight: 400;\">: \u003c/span>\u003cspan style=\"font-weight: 400;\">Lagunitas invited all employees and former employees of Anchor Brewing to an anchor appreciation party.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> When Stone Brewing in Escondido had their second anniversary, they made a double IPA and they actually gave me credit on their on their label, which was pretty cool of Greg and Steve to do that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">It could be that along with a philosophy of creative experimentation, Fritz Maytag’s “open source” style of welcoming brewers to Anchor also set a standard… where rather than cutthroat competition, brewers respect and cheer on each other’s creations, because they’re all doing something unique. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But the craft beer industry is facing some challenges right now. The pandemic hit everyone hard, and tastes change over time… alcoholic seltzers seem to be the hot thing right now. Plus, the market is a little saturated, and increasing costs can mean that breweries that were once considered ‘craft’ now don’t technically qualify because they’ve had to turn to larger business partners. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Before it closed, Anchor was sold to Sapporo in 2017, making it no longer a craft brewery. Petaluma-based Lagunitas, another brewery popular for its creative beers, doesn’t technically qualify anymore. Heiniken bought a 50% stake in the company in 2015. But maybe rigid qualifications like that don’t fully reflect what’s at the heart of an industry based on creativity… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I define craft brewing as quality, quality driven. And and at the end of the day, I’m actually not sure anymore if it matters who owns you or whatnot. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Historian Dave Burkhart summed it up nicely too… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart\u003c/b>\u003cspan style=\"font-weight: 400;\">: A craft beer is a distinctive, aesthetically pleasing alcoholic beverage made from malted grain whose taste, aroma, quality and consistency reflect the skill, integrity and creative imagination of its brewer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">As a fellow beer lover, I’ll drink to that. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">sound of cheers\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">That was Bay Curious producer Amanda Font. Big thanks to Ricky Tjandra for sending in that question. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">It’s a new month and that means… there’s a new voting round up at BayCurious.org. Head over to cast your vote for what question you think we should answer next. It only takes a few seconds! Also, there’s a new monthly trivia contest question … hang on at the end of this episode for a chance to win.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Bay Curious is made in San Francisco at member-supported KQED. Our show is produced by Amanda Font, Christopher Beale and me, Olivia Allen-Price. \u003c/span>\u003cspan style=\"font-weight: 400;\">Additional support from Jen Chien, Katie Sprenger, Cesar Saldana, Maha Sanad, Holly Kernan and the whole KEQD Family. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Have a good one, everybody!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"#episode-transcript\">View the full episode transcript.\u003c/a>\u003cbr>\n\u003c/span>\u003c/i>\u003cbr>\nThe craft beer market has been booming the last few decades. Last year the number of craft breweries in the U.S. reached an all time high of 9,552. And California is a paradise for craft beer lovers like Bay Curious listener Ricky Tjandra – the state is home to over 950 such brew operations.\u003c/p>\n\u003cp>When Ricky, who lives in Hayward, first started drinking beer in the early 2000s, he’d buy the basics: Coors, Budweiser, and the like. Then he and his friends started exploring the many different styles that Bay Area breweries were offering.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“We started seeing other beers that weren’t in the supermarket out in bars,” said Ricky. “It got me interested.”\u003c/p>\n\u003cp>Now, as a craft beer aficionado, Ricky asked Bay Curious to investigate the local lore that this nationwide beer trend got its start in the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I heard that the Bay Area is one of the first places to produce craft beer before craft beer even became a thing,” he said, “Is that true?”\u003c/p>\n\u003ch2>What’s in a name?\u003c/h2>\n\u003cp>First, you might be wondering what the difference is between a ‘craft’ beer and just any beer.\u003c/p>\n\u003cp>The official definition is set by the Brewers Association, a national industry trade group for craft brewers. It says the “craft” in brewing comes down to an operation’s ownership and output. A craft brewery can’t be more than 25% owned by a company or investor that is not also a craft brewery. And the annual output of the brewery can’t be more than six million barrels of bee r– a considerable amount. A barrel is 31 gallons of beer, and six million of them is enough to fill 380 Olympic sized swimming pools.\u003c/p>\n\u003cp>There’s another, less official standard for what defines a craft beer; one that’s more about quality and character. How is it made? What kind of creative process did the brewer go through when developing it? Does it utilize new, perhaps experimental ingredients or flavors?\u003c/p>\n\u003cp>Retired Anchor Brewing Historian, Dave Burkhart, has his own definition:\u003c/p>\n\u003cp>“A craft beer is a distinctive, aesthetically pleasing alcoholic beverage made from malted grain whose taste, aroma, quality and consistency reflect the skill, integrity and creative imagination of its brewer.”\u003c/p>\n\u003cp>Dave is the author of The Anchor Brewing Story, which tells the complete history of the Anchor Brewing Company — where he worked for 31 years — from the Gold Rush all the way to the present day. Dave began working at the brewery in 1991, and over the years did a number of jobs, including acting as tour guide and helping to design many of Anchor’s beautiful labels.\u003c/p>\n\u003cp>Anchor Brewing has been in the news this year, because after 127 years of brewing beer in San Francisco, the institution shut its doors at the end of July. Prior to its closure, Anchor Brewing had been purchased by Japanese brewer, Sapporo, in 2017. Former union workers of the Bay Area brewery hope to raise money to buy it back, but no deals have so far been made and the building currently sits empty.\u003c/p>\n\u003cfigure id=\"attachment_11969214\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11969214\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-800x533.jpg\" alt=\"Two people talk as they look through boxes of Anchor merchandise in a warehouse-type space.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-22-BL-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shari Walker and Marshall Stine gathered Anchor beer and merchandise in the final days before it closed. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Innovation at Anchor Brewing is widely considered to be the catalyst to the modern craft beer movement. So the short answer to Ricky’s question is: Yes, American craft beer really did take off in San Francisco. But it took quite a while to get there.\u003c/p>\n\u003ch2>Steamy beginnings\u003c/h2>\n\u003cp>During the Gold Rush thirsty miners created a huge demand for beer. So beer making operations were popping up all over the place. The brewery that would become Anchor Brewing was first opened as Golden City Brewery in 1871 on Pacific Avenue, between Larkin and Hyde in Nob Hill. In 1896, that location was purchased by Ernst Baruth and his son-in-law, Otto Schenkel Jr., who changed the name to Anchor Brewing.\u003c/p>\n\u003cp>As part of the deal, new owners Baruth and Schenkel also got the recipe to the only beer that the brewery had been making. This beer would come to be known as Anchor Steam, and it’s the style that would keep the company afloat for decades to come.\u003c/p>\n\u003ch2>What is a “steam” beer?\u003c/h2>\n\u003cp>The term “steam beer” is now trademarked by Anchor Brewing, but a similar style of beer can be found under the name California Common.\u003c/p>\n\u003cp>Dave says there’s no one clear answer where the name comes from, but there are a few potential origins for the term. The most popular theory relates to its Gold Rush-era method of manufacture.\u003c/p>\n\u003cp>The first steps of beer making require steeping the malt in heating water, removing it, then boiling that mixture. The wort, as it’s called at that point, then needs to be cooled down before the yeast is added. Yeast is a living organism and if it gets too hot, it will die. The cooling process needs to happen fairly quickly to prevent bacteria from growing in the mixture.\u003c/p>\n\u003cp>Back when beer was being brewed in San Francisco in the 19th century, refrigeration was not available, and this process was a lot harder.\u003c/p>\n\u003cp>“So what they did was, they pumped it up to the rooftop of the brewery, which was enclosed on all four sides by Louvered windows and had a slanted roof, so condensation wouldn’t drip right back into the beer,” said Dave.\u003c/p>\n\u003cp>Here’s where the “steam” came in: The hot mixture, not alcoholic yet, would sit in large shallow pans while the cold San Francisco air flowed around them, creating a cloud of steam that drifted out from the windows on the roof.\u003c/p>\n\u003cp>“Somebody said, ‘Well, boy, they must be making steam beer up there,’” said Dave, about how the name may have been coined.\u003c/p>\n\u003cp>For a very long time, that was the only kind of beer Anchor Brewing made.\u003c/p>\n\u003ch2>Then along came Fritz\u003c/h2>\n\u003cp>By 1965, after changing hands several times, and relocating to the corner of De Haro and Mariposa Streets in Potrero Hill, Anchor Brewing was in a bad financial situation. At the time, the company was run by a man named Lawrence Steese who, despite his best efforts, was having difficulty maintaining the quality of the beer.\u003c/p>\n\u003cp>Much of the equipment was very old. In fact, the brewery did not have refrigeration and still used the same 1890s-era rooftop cooling method. Sanitation issues meant that bacteria growth sometimes ruined the beer. Local bartenders were reporting that kegs arrived spoiled. The company was on the verge of bankruptcy.\u003c/p>\n\u003cp>Then came Fritz Maytag.\u003c/p>\n\u003cp>The Maytag name may be familiar. Fritz’s grandfather founded the Maytag Corporation, the household appliance manufacturer best known for their washing machines. Fritz’s father also founded Maytag Dairy Farms, known for making a distinctive blue cheese.\u003c/p>\n\u003cp>In 1965, Fritz Maytag was a 28-year-old entrepreneur who’d attended Stanford University and lived in San Francisco. When he heard from a local bartender that a legacy business like Anchor Brewing was about to close, he decided to help. He bought a 51% stake in the company for $5,100 (just under $50K in today’s money) and loaned his co-owner additional cash to keep the business afloat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the time, Fritz had no beer making know-how. He kept Lawrence Steese on for the first several years as brewmaster while he learned the trade and converted what he termed ‘America’s most medieval brewery’ into a modern marvel. Fritz switched to cooling the brew with refrigeration, and improved sanitation with stainless steel fermentation tanks.\u003c/p>\n\u003cp>“He saw it as a challenge,” said Dave, who counts Fritz Maytag as a close friend.\u003c/p>\n\u003cp>“Eventually in 1969, he bought out Steese and and ended up being 100% owner, although it took him ten years to turn a profit at the brewery,” he added.\u003c/p>\n\u003cfigure id=\"attachment_11969215\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11969215\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-800x474.jpg\" alt=\"A black and white photo of a white bearded man wearing a white button down and a tie. He is seated in front of beer paraphernalia. \" width=\"800\" height=\"474\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-800x474.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-1020x605.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-160x95.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-1536x910.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-2048x1214.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/GettyImages-1298609915-1920x1138.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fritz Maytag of Anchor Brewing in 1978. \u003ccite>(Photo by Gary Fong/San Francisco Chronicle via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1971, Anchor began bottling their Steam beer, which had previously only been available locally and on tap. That same year they introduced their first new beer – Anchor Porter. In 1975 they introduced three more: Liberty Ale, Old Foghorn Barleywine and the seasonal Anchor Christmas Ale. Soon all five beers were being bottled.\u003c/p>\n\u003cp>None of these beer styles were brand new – variations of them have been brewed in Europe for hundreds of years. But Dave says they were novel in the American commercial beer market at the time, which consisted mainly of watered down versions of lager.\u003c/p>\n\u003cp>“Sad to say, virtually all of the beer in America, as anybody who was drinking beer back then will tell you, was all fizzy, light, yellow, bubbly, bland, tasteless, characterless,” Dave said, “And that was one of the beauties of what Fritz was doing. It was what he called a radically traditional idea. It was radical to make a traditional beer in those days.”\u003c/p>\n\u003cp>With the availability of bottled Anchor beer being sold to a wider market, people started to take notice of their robust and creative brews, and their renewed success. Soon, visitors were flocking to the brewery to see how it was done. something that Fritz Maytag welcomed. Dave says Fritz was happy to give anyone a tour, and promote the idea that would come to be known as craft brewing.\u003c/p>\n\u003ch2>A legacy of creativity and openness\u003c/h2>\n\u003cp>From there the craft beer industry began to blossom as inspired homebrewers in California, and nationwide made their beers commercial.\u003c/p>\n\u003cp>“A couple of those guys were Ken Grossman and Paul Camusi from what became Sierra Nevada Brewing Company. Jack McAuliffe of New Albion came to the brewery,” said Dave.\u003c/p>\n\u003cp>The short lived New Albion Brewing Company opened in 1978, and was the first modern microbrewery to open in the U.S. since prohibition. Though New Albion closed in 1982, many other breweries inspired by Anchor have survived and thrived.\u003c/p>\n\u003cp>“Two of the marvelous success stories in California beer that were both inspired by Anchor are Sierra Nevada and Russian River,” said Dave. (full disclosure: Sierra Nevada Brewing is a sponsor of Bay Curious)\u003c/p>\n\u003cp>Russian River makes the very popular Pliny the Elder imperial IPA. They’re known for their hoppy beers, and Vinnie Cilurzo, who runs the brewery with his wife Natalie in Windsor, California, is actually credited with inventing the beer style known as a double IPA while running his first brewery, Blind Pig.\u003c/p>\n\u003cp>Vinnie cites Anchor Brewing and Sierra Nevada as being early inspirations for the hop-forward beers that are the hallmark of his brewery.\u003c/p>\n\u003cp>“Anchor Liberty and Sierra Nevada Pale Ale were two, like, formidable beers that … still are in my DNA,” said Vinnie.\u003c/p>\n\u003cp>A sense of camaraderie and respect seems to exist among the craft brewing industry. Vinnie Cilurzo mentioned how proud he was to have a sign from the original New Albion brewery hanging in his brewpub pub in Santa Rosa, and that Stone Brewing had credited him by name on their bottles when they released their version of a double IPA.\u003c/p>\n\u003cp>Historian Dave Burkhart told me that following the closure of Anchor Brewing, all current and former staff were invited to a party in Petaluma by the employees of Lagunitas Brewing Company to celebrate the life of the company.\u003c/p>\n\u003cp>It could be that along with a philosophy of creative experimentation, Fritz Maytag’s ‘open source’ style of welcoming brewers to Anchor also set a standard— where rather than cutthroat competition, brewers cheer on each other’s creations, because each is doing something unique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"><h2 id=”episode-transcript”>Episode Transcript</h2>\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Beer…Humans love it, Americans love it, Californians love it. Whether you’r\u003c/span>\u003cspan style=\"font-weight: 400;\">e cracking open a cold one at Dolores Park, clinking pint glasses with your buds at a local brewery, or paying way too much for refreshments at a Giants game… When there’\u003c/span>\u003cspan style=\"font-weight: 400;\">s good times to be had, many Californians choose: BEER. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font speaking fast, mimicking a beer commercial: \u003c/b>\u003cspan style=\"font-weight: 400;\">Side effects of beer may include thinking you’re stronger than you really are, excessive burping, and ordering nachos. Please drink responsibly, and only if you’re 21 or over. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Hey everyone. This is Bay Curious, the show that answers your questions about the San Francisco Bay Area. I’m Olivia Allen-Price. And I want to kick off this week’s episode by playing you one of my favorite sounds …\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">beer pouring sound\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">That’s a fresh pint of beer being poured. That kinda dampened foamy sound is just … mm! … so good. Especially when you hear it in one of the Bay Area’s many fine drinking establishments.\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra: \u003c/b>\u003cspan style=\"font-weight: 400;\">There’s this place called Buffalo Bill’s in Hayward, and I’ve been going there since a little after college, like 2000. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Bay Curious listener Ricky Tjandra enjoys having a pint with friends. In particular, he enjoys local craft beers. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra: \u003c/b>\u003cspan style=\"font-weight: 400;\">At first I liked the IPAs and they started to be a little too heavy for me. So now I’ve been in more into Pilsners and Kölsch, and yeah, I think Kölsch has been my go to beer lately. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ricky says when he first started enjoying beer in the early 2000s, he’d drink the basics.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra: \u003c/b>\u003cspan style=\"font-weight: 400;\">Like Budweiser, Coors Light. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">But then some of his friends started brewing their own beer, and getting more curious about different styles. And as their tastes changed, they began trying the wide variety of brews sold in markets around the Bay Area that were produced here– Something that at the time, he hadn’t really seen outside of California. Now, as a craft beer aficionado, he wonders.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">theme music \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ricky Tjandra:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So I heard that the Bay Area is one of the first places to produce craft beer before craft beer even became a thing. Is that true? And if so, how did it start? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">This week on Bay Curious … we explore how the Bay Area became the epicenter for the modern craft beer explosion. And we’ll go inside a successful brewery. That’s all just ahead. Stick around.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Sponsor break\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">We’ve got producer Amanda Font here today to answer Ricky’s question about how craft beer got its start. But first, Amanda, what exactly makes something a “craft beer” versus just a regular beer?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Well, there’s sort of two answers. First there’s the official industry definition. According to the Brewers Association, which is a trade group for craft brewers, it comes down to ownership and output. Your brewery can’t be more than 25% owned or controlled by a company that is NOT a craft brewery. And your annual output must be less than 6 million barrels of beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400;\"> OK. Can you give us some context. How much, really, is 6 million barrels? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">A barrel is 31 gallons. So 6 million of them could fill 380 Olympic sized swimming pools. Which is a LOT. For perspective, Bay Curious sponsor Sierra Nevada is one of the largest craft breweries, with a nationwide distribution, and their annual output is only about 1.2 million barrels. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So what’s the other thing? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The second sort of signifier of a craft brewer isn’t official, it’s more about the characteristics of the beer itself. How is it made? What kind of creative process did the brewer go through when developing it? Does it utilize new, maybe experimental ingredients or flavors? Like you kind of know a craft beer when you taste it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah, totally. I am a lot like our question asker Ricky. In my twenties I drank a lot of Bud Light, PBR, Natty Boh (shoutout Baltimore). All kinds of light lagers that taste pretty similar. The first time I had a craft brew, it blew my mind. So much flavor! Now I’m always on the lookout for new brews to try and we have so many options here.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\"> Definitely! California has more craft breweries than any other state – around 957. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">So… to answer Ricky’s question… Is it true that that idea of ‘craft brewing’ started in the Bay Area? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">It is true! It’s widely accepted that modern American craft brewing started right here in San Francisco at Anchor Brewing. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b> \u003cspan style=\"font-weight: 400;\"> We had people coming to the brewery from all over the world, from all kinds of backgrounds. Just beer lovers, beer aficionados, brewers, people that were interested in starting a brewery, whether they were entrepreneurs or home brewers. It was absolutely just abuzz,\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">I talked to Dave Burkhart.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> My title is Anchor Brewery historian Emeritus, which has nothing to do with merit and simply means that I retired.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dave worked at Anchor Brewing for 31 years starting in 1991. He did a lot of different jobs. Everything from being on the design team for their beautiful labels, to doing lab work and being a tour guide. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Tour guide was a great job and everybody did it because it was a great way to learn about the brewery. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">While working as a tour guide people would ask him history questions that he didn’t know the answers to, so he’d ask other people in the company and they also weren’t sure. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Here I was working at a San Francisco institution that had been around forever, and nobody really knew all that much about the history. So I began delving into it on my own. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The result is his book, The Anchor Brewing Story.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\">…which tells the Complete History of Anchor Brewing Company from the Gold Rush all the way to the present day. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Now, you may have seen Anchor Brewing in the news this year because after 127 years of brewing beer in San Francisco, the company ceased operations and shut its doors at the end of July. It’s not necessarily gone forever…there are efforts underway to raise money to help the former union workers at Anchor buy the brewery and reopen it. But currently the property is for sale for $40 million dollars. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">What is for certain, is that Anchor’s influence as the center of the modern craft beer movement can’t be underestimated. But it took a long time to get there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The story starts just after the gold rush. The brewery that would become Anchor was first opened as Golden City Brewery in 1871 on Pacific Avenue, between Larkin and Hyde in Nob Hill. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">In 1896, Ernst Baruth and his son in law, Otto Schenkel Jr, bought the brewery and changed the name to Anchor. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">1896 is what Anchor claims as their official establishment year. As part of the deal, the new owners also got the recipe for one and only beer that the brewery had been making– what would come to be known as Anchor Steam– the iconic beer that kept this business open for many decades to come… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The question that I’ve probably been asked more times than any in 31 and a half years that I worked at the brewery was why is it called steam beer? And I’d like to say that there’s one answer and there’s one easy answer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">There are a few potential reasons, but Here’s what is probably the most popular theory behind the name… During the Goldrush there were a lot of thirsty miners, and a huge demand for beer, particularly lager. The term lager comes from a German word that means to stock or store…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And typically lager beer in those lands is made and then stored or lagered either in a cellar or an alpine cave on almost always on ice or in a very cool temperature for a number of months. And that’s where it develops its clean, crisp flavors. Well, guess what? Ice and water refrigeration were not available in California during the gold rush. So the Brewers had to figure out a way to make the best lager they could make under those primitive conditions and without ice. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The first steps of beer making require steeping your malt in heating water, and boiling that mixture. Then you need to cool it down before adding the yeast because yeast is a living organism, and if it’s too hot, it’ll die. And that’s the magic ingredient that makes your beer alcoholic. But you need to cool it quickly to prevent bacteria growth. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">So what they did was they pumped it up to the rooftop of the brewery, which was enclosed on all four sides by Louvered windows and had a slanted roof, so condensation wouldn’t drip right back into the beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The hot mixture would sit in these big shallow pans, so cool air could flow around them.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">And guess what? When Hot Wort, which is what beer is called before you add yeast to it, met cold air of San Francisco, you get something that looks like steam wafting from those louvered windows. And so somebody said, “Well, boy, they must be making steam beer up there.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The term “Steam Beer” was later trademarked by Anchor, but you can find a similar style of beer sold under the name California Common. And for a long time that’s the only kind of beer Anchor Brewing made. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Let’s jump ahead to 1965… Anchor Brewing has changed hands several times and is now owned by a guy named Lawrence Steese. And it is not doing very well. They’re making 2 beers–sort of… that classic Steam and something that at least looks like a Porter… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> It wasn’t called Porter, it was just called steam light and steam dark. And all they did was literally add caramel coloring to the keg as they were filling the keg. It wasn’t even in the brew. There was no dark malt. There was no nothing. It looked like Porter, but it tasted. If you close your eyes, guess what it was exactly… exactly the same. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">The quality of the beer they’re churning out is very inconsistent, due to sanitation issues, like bacteria growth. Local bars are reporting that kegs arrive spoiled. And Anchor Brewing is in deep financial trouble, on the verge of bankruptcy. Then along comes… Fritz Maytag. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Absolutely one of the brightest people I know. Sharp as a tack. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">If the name Maytag sounds familiar to you, it’s probably because you’ve seen it on your washing machine. Fritz is grandson of the founder of the Maytag Corporation. Or it could be that you’ve had Maytag Blue Cheese, because Fritz’s father started Maytag Dairy Farms. Talk about a family with a diverse business portfolio… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">In 1965, Fritz Maytag was a 28-year-old entrepreneur, looking to branch out in yet another direction from his family’s enterprises. He’d attended Stanford, and lived in the Bay Area, and when he heard from a local bartender that a legacy business like Anchor was close to shutting its doors, he decided he had to help. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And so he bought 51% stake in the brewery for $5,100 dollars…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">A little under 50 grand in today’s money. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And then loaned promptly had to loan Lawrence Stice about $9,000. Fritz was charmed by the brewery, but also realized that in addition to being America’s smallest brewery at the time, It was also the most medieval brewery, as Fritz liked to call it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">For one thing, the brewery was still using that same method of cooling the wort on the roof of the building that they had been back in the 1890s. They didn’t even have refrigeration. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">It had a refrigerator where you could leave your lunch, you know, But that was about it. This is this was in 1965, for gosh sakes. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">Fritz set about taking this “medieval” brewery and modernizing it, starting with refrigeration and stainless steel tanks, which are much easier to keep clean. The funny thing is, before buying a majority stake in Anchor, Fritz didn’t actually know anything about beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> as he started to work there and see the problems with the beer he saw it as a challenge and saw it as something that he really loved and taught himself all about brewing. And eventually in 1969, he bought out Steese and and ended up being 100% owner,, although it took him ten years to turn a profit at the brewery. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">For the majority of the company’s history Anchor beer had only been available locally on tap. But In 1971, they began bottling Anchor Steam – and branching out, style-wise. The first new brew – a Porter… A real one, this time…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> an all malt porter made with a black patent or dark malt, as well as the caramel malt and pale malt. That was in 1972 and we began bottling it in 1974. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">In 1975 they introduced three more beers… Anchor Liberty Ale, Old Foghorn Barleywine and the seasonal Anchor Christmas Ale, which started a tradition where each year the recipe and the label on the bottle are just a little different. And each of Anchor’s now 5 different beers was unique in character… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">They all looked different. They all tasted different. They all smelled different. They all had different labels, but they all felt like they came from Anchor.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Experimenting with different styles is a hallmark of craft breweries now, but at the time it was unusual, because in the 1970s… American beer was pretty homogenous. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Sad to say, virtually all of the beer in America, as anybody knows who was drinking, drinking beer back then will tell you, it was all fizzy lite, \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Medley of 70s beer commercials\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">yellow, bubbly, bland, tasteless, characterless. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Medley of 70s beer commercials\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Amanda Font:\u003c/b> \u003cspan style=\"font-weight: 400;\">It’s not that any of the styles Anchor was brewing were brand new, they just weren’t commonly available in the U.S. at that time. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> And that was one of the beauties of what Fritz was doing. It was what he called a radically traditional idea. It was radical to make a traditional beer in those days.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Selling their beer in bottles allowed Anchor to reach a wider market, and people outside the Bay Area started to take notice of these robust, more artfully brewed beers. Some started flocking to the brewery to see how it all worked … because they wanted to do it too. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart: \u003c/b>\u003cspan style=\"font-weight: 400;\">Fritz was open source before the words open source and was happy to give everybody that came a tour, tell them all about our beer and, you know, promote the idea of what ultimately became known as craft beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dave says the term ‘craft beer’ was just taking off around the time he started working at Anchor in 1991. Before that people referred to it as microbrewing. Anchor was doing a lot of experimentation with different hops and malts, and that, combined with their modern techniques and the fact that they were seeing renewed success, inspired a lot of new businesses… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> A couple of those guys were Ken Grossman and Paul Camusi from what became Sierra Nevada Brewing Company. Jack McAuliffe of New Albion came to the brewery. Everybody wanted to make that pilgrimage, and why not, to see how it was done because the brewery was… it was small, but it was successful. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">And the craft beer scene started to take off and evolve… for example, there’s the story about a young couple from Southern California…Natalie and her boyfriend Vinnie.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Natalie \u003c/b>\u003cb>Cilurzo\u003c/b>\u003cb>:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I asked him what he wanted to do with the rest of his life. Like, what do you want to be when you grow up that everybody asks you at that age? And he said, I want to own my own brewery. And I Said how do you know this? You’re not even old enough to buy beer. And he said, I just do. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Natalie brought Vinnie to see the Anchor Brewing tour for his 21st birthday in 1991. Dave gave the tour.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Fritz was there that day. I won’t claim to have been inspirational. But Fritz was certainly inspirational. The tour left a big impression on Vinnee … and on Dave too.\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Dave Burkhart:\u003c/b>\u003cspan style=\"font-weight: 400;\"> But he wrote me a thank you note, and I saved it for some reason. I just got this weird sense about him like “Maybe I should just save this note.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">30 years later… Vinnee comes back for a 2nd tour, this time at the invitation of Anchor Brewing. Because Vinnie and Natalie Cilurzo now run Russian River Brewing, makers of the popular Pliny the Elder imperial IPA. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Dave whips out this piece of paper and it’s a handwritten letter just thanking him for the visit and whatnot. And I was, I was blown away that Dave still had that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">So you can think of Anchor Brewing as sort of a parent or grandparent of many of the well-known craft breweries around today. Vinnie credits Anchor as an early inspiration. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Anchor Liberty and Sierra Nevada Pale Ale were two, like, formidable beers that were in my– still are in my DNA. \u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">And he’s leveraged that inspiration to great success… Here’s a perfect example. Before taking over Russian River, Vinnie opened his first brewery, called Blind Pig, in his hometown of Temecula California. He was young, and just starting out, so he had to buy his brewing equipment second hand. It was a little old, some of it was plastic, and it was kind of cobbled together. He was worried it might affect the taste of his beer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So I just thought, Well, what if we take our IPA recipe and double all the hops and then raise the malt a little bit? So then we get a little higher alcohol content in a way, almost like kind of hide the flavors because we couldn’t afford to fail on the first brew. Granted, if it would have been contaminated, we would have dumped it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">But it wasn’t, and when they released the beer, it was good. So the next year they released another Double IPA… That’s right, Vinnie is credited with inventing that extra strong, extra hoppy style known as double IPA. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The spirit of innovation among local craft breweries has accelerated in recent decades. New hop varieties are coming out all the time – giving brewers flavors to experiment with that Fritz Maytag could only dream of back in the 60s.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I just dry hopped a beer today with a hop that is a– it’s a number, NZ-109, and we’re the second brewery in the world, I’ve been told, to use this hop. And so here we’re experimenting with this new hop variety. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Vinnie and his now wife Natalie showed me how it’s done at their state of the art brewery in Windsor California, about 10 miles north of Santa Rosa. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">sounds of brewing facility\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo giving a tour:\u003c/b>\u003cspan style=\"font-weight: 400;\"> So this is what the hops looked like before they went into the hop back. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Natalie \u003c/b>\u003cb>Cilurzo\u003c/b>\u003cb>:\u003c/b> \u003cspan style=\"font-weight: 400;\">If you think of like in cooking, you know, the hops would be like your herbs and spices and so you’d have your base recipe that you can then make the same best base recipe for several different beers. But you can you can dramatically alter them by just different hop varieties that you use. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The day I visited they were brewing a big batch of their happy hops IPA. As we walked through the brewery, we came across a couple large tubs of spent hops, still warm from being in the brew.. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>Sound of tour:\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400;\"> So this is this could be Amarillo. It couldn’t stone fruit. Yeah, it could be a….Smell that you’re going to love this smell.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">The still slightly damp hops smell amazing– a little piney, citrusy, with a note of freshly mown hay.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">I was struck by just how passionate the people who work in craft beer really are. And how that enthusiasm translates into really good beer. I also got the sense that a lot of these breweries feel a camaraderie with each other…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart\u003c/b>\u003cspan style=\"font-weight: 400;\">: \u003c/span>\u003cspan style=\"font-weight: 400;\">Lagunitas invited all employees and former employees of Anchor Brewing to an anchor appreciation party.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> When Stone Brewing in Escondido had their second anniversary, they made a double IPA and they actually gave me credit on their on their label, which was pretty cool of Greg and Steve to do that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">It could be that along with a philosophy of creative experimentation, Fritz Maytag’s “open source” style of welcoming brewers to Anchor also set a standard… where rather than cutthroat competition, brewers respect and cheer on each other’s creations, because they’re all doing something unique. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But the craft beer industry is facing some challenges right now. The pandemic hit everyone hard, and tastes change over time… alcoholic seltzers seem to be the hot thing right now. Plus, the market is a little saturated, and increasing costs can mean that breweries that were once considered ‘craft’ now don’t technically qualify because they’ve had to turn to larger business partners. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Before it closed, Anchor was sold to Sapporo in 2017, making it no longer a craft brewery. Petaluma-based Lagunitas, another brewery popular for its creative beers, doesn’t technically qualify anymore. Heiniken bought a 50% stake in the company in 2015. But maybe rigid qualifications like that don’t fully reflect what’s at the heart of an industry based on creativity… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Vinnie Cilurzo:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I define craft brewing as quality, quality driven. And and at the end of the day, I’m actually not sure anymore if it matters who owns you or whatnot. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">Historian Dave Burkhart summed it up nicely too… \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dave Burkhart\u003c/b>\u003cspan style=\"font-weight: 400;\">: A craft beer is a distinctive, aesthetically pleasing alcoholic beverage made from malted grain whose taste, aroma, quality and consistency reflect the skill, integrity and creative imagination of its brewer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Amanda Font: \u003c/b>\u003cspan style=\"font-weight: 400;\">As a fellow beer lover, I’ll drink to that. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">sound of cheers\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">That was Bay Curious producer Amanda Font. Big thanks to Ricky Tjandra for sending in that question. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">It’s a new month and that means… there’s a new voting round up at BayCurious.org. Head over to cast your vote for what question you think we should answer next. It only takes a few seconds! Also, there’s a new monthly trivia contest question … hang on at the end of this episode for a chance to win.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Bay Curious is made in San Francisco at member-supported KQED. Our show is produced by Amanda Font, Christopher Beale and me, Olivia Allen-Price. \u003c/span>\u003cspan style=\"font-weight: 400;\">Additional support from Jen Chien, Katie Sprenger, Cesar Saldana, Maha Sanad, Holly Kernan and the whole KEQD Family. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How San Francisco's Anchor Brewing Company Could Still Stay Open",
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"content": "\u003cp>More than two dozen interested buyers have come forward to \u003ca href=\"https://www.kqed.org/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle\">keep Anchor Brewing open\u003c/a> after it announced earlier this month that it would close by Aug. 1, according to a company spokesperson. But there are still a few steps before Anchor Brewing can go full steam ahead again, and time is ticking.\u003c/p>\n\u003cp>“We’re open to work with anyone who is willing to work with us,” said Pedro de Sá, a representative with International Longshore and Warehouse Union Local 6, which includes workers at Anchor. “People have reached out to us, some investors who originally talked about going on their own.”[pullquote size=\"medium\" align=\"right\" citation=\"Pedro de Sá, representative, International Longshore and Warehouse Union Local 6\"]‘We had a lot of people reach out to us to help, individuals and investors saying they want to invest.’[/pullquote]Anchor Brewing workers have started laying the groundwork to purchase the business from parent company Sapporo USA and run it as an employee-owned cooperative. Sapporo is open to the idea, but there’s not much time before a state-appointed liquidator will take over the company’s assets and determine whether it will remain open.\u003c/p>\n\u003cp>Unionized workers at the brewery — representing about a third of the staff — are now hoping to extend that timeline as they evaluate the brewery’s worth and formulate their bid. They have selected a point person to talk through some of the logistics with the parent company, but next need to secure funding and legal representation by Aug. 1.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We want more time. The timeline right now is very short,” de Sá said. “We had a lot of people reach out to us to help, individuals and investors saying they want to invest.”\u003c/p>\n\u003cp>Meanwhile, other offers are brewing.\u003c/p>\n\u003cfigure id=\"attachment_11956486\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-11956486\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED.jpg\" alt='People stand in a line inside a large indoor space with a banner on the wall reading \"Anchor Steam Beer.\"' width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People wait in line to buy cases of beer and merchandise at Anchor Public Taps in San Francisco on July 14, 2023, after it was announced that Anchor Brewing will soon close. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Venture capitalist Mike Walsh, who lives in the Potrero Hill neighborhood where the brewery and taproom are located, has spent the weeks since the company’s announcement talking to fellow investors and putting together an offer.[aside postID=arts_13927137 hero='https://ww2.kqed.org/app/uploads/sites/2/2023/03/opensfhistory_wnp26.2055.jpg']One person he already tapped is Tony Foglio, who co-owned Anchor from 2010 to 2017 before he and Keith Greggor sold the company to Sapporo for about $85 million.\u003c/p>\n\u003cp>“There’s definitely enough investor interest” to make an offer, Walsh said. “I just have to figure out that offer amount.”\u003c/p>\n\u003cp>Both parties are now crunching the numbers. Walsh said that he plans to meet with employees at the brewery about involvement or collaboration. De Sá did not definitively say what the brewery workers would be open to, but that they “feel strongly at this point that they want to have governance and a say in how that company is run.”\u003c/p>\n\u003cp>The latest dash for a new owner to come in and keep Anchor from shuttering comes after a long history of highs and lows for the historic brand and brewery.\u003c/p>\n\u003cfigure id=\"attachment_11956487\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-11956487\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED.jpg\" alt=\"People sit under umbrellas in a sunny outdoors space.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People sit at picnic tables outside of Anchor Public Taps in San Francisco on July 14, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor was founded 127 years ago, using actual steam and San Francisco’s cold temps and fog to brew its iconic Anchor Steam beverage. It survived the 1906 earthquake, prohibition and even the boom and bust cycles of the local tech sector.\u003c/p>\n\u003cp>In 2019, brewery workers unionized, citing the need for higher pay and better working conditions.\u003c/p>\n\u003cp>But Anchor couldn’t make up for sliding sales and broader pandemic-fueled challenges.\u003c/p>\n\u003cp>“About 70% of the company’s sales were on-premises, meaning in bars or restaurants. When the pandemic came along, that just absolutely tanked sales,” said Anchor spokesperson Sam Singer.[pullquote size=\"medium\" align=\"right\" citation=\"John Elliott, San Francisco resident\"]‘… I’m staying hopeful someone will pick it up and take the brand forward. It’s a huge part of being in the city and growing up in California.’[/pullquote]Singer told KQED that there is no definitive timeline for when a new owner could step in. As of publication, plans to close the taproom and brewery on Aug. 1 are moving ahead.\u003c/p>\n\u003cp>“After that date, it will be in the hands of the liquidator to make a determination as to whether it will remain open,” Singer said in a text message.\u003c/p>\n\u003cp>Production has already stopped at the brewery and Anchor Public Taps, the company’s brewpub, will stay open selling what’s left of the inventory.\u003c/p>\n\u003cp>In the meantime, Anchor beer lovers are showing up in droves at the brewery to pick up cases of beer and merchandise while they still can.\u003c/p>\n\u003cp>“It’s super sad. I’m somewhat not surprised after Sapporo bought them in 2017, but I’m staying hopeful someone will pick it up and take the brand forward,” San Francisco resident John Elliott told KQED between sips of Anchor Steam at the taproom. “It’s a huge part of being in the city and growing up in California.”\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>More than two dozen interested buyers have come forward to \u003ca href=\"https://www.kqed.org/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle\">keep Anchor Brewing open\u003c/a> after it announced earlier this month that it would close by Aug. 1, according to a company spokesperson. But there are still a few steps before Anchor Brewing can go full steam ahead again, and time is ticking.\u003c/p>\n\u003cp>“We’re open to work with anyone who is willing to work with us,” said Pedro de Sá, a representative with International Longshore and Warehouse Union Local 6, which includes workers at Anchor. “People have reached out to us, some investors who originally talked about going on their own.”\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Anchor Brewing workers have started laying the groundwork to purchase the business from parent company Sapporo USA and run it as an employee-owned cooperative. Sapporo is open to the idea, but there’s not much time before a state-appointed liquidator will take over the company’s assets and determine whether it will remain open.\u003c/p>\n\u003cp>Unionized workers at the brewery — representing about a third of the staff — are now hoping to extend that timeline as they evaluate the brewery’s worth and formulate their bid. They have selected a point person to talk through some of the logistics with the parent company, but next need to secure funding and legal representation by Aug. 1.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We want more time. The timeline right now is very short,” de Sá said. “We had a lot of people reach out to us to help, individuals and investors saying they want to invest.”\u003c/p>\n\u003cp>Meanwhile, other offers are brewing.\u003c/p>\n\u003cfigure id=\"attachment_11956486\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-11956486\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED.jpg\" alt='People stand in a line inside a large indoor space with a banner on the wall reading \"Anchor Steam Beer.\"' width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS66999_230714-AnchorBrewing-25-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People wait in line to buy cases of beer and merchandise at Anchor Public Taps in San Francisco on July 14, 2023, after it was announced that Anchor Brewing will soon close. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Venture capitalist Mike Walsh, who lives in the Potrero Hill neighborhood where the brewery and taproom are located, has spent the weeks since the company’s announcement talking to fellow investors and putting together an offer.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>One person he already tapped is Tony Foglio, who co-owned Anchor from 2010 to 2017 before he and Keith Greggor sold the company to Sapporo for about $85 million.\u003c/p>\n\u003cp>“There’s definitely enough investor interest” to make an offer, Walsh said. “I just have to figure out that offer amount.”\u003c/p>\n\u003cp>Both parties are now crunching the numbers. Walsh said that he plans to meet with employees at the brewery about involvement or collaboration. De Sá did not definitively say what the brewery workers would be open to, but that they “feel strongly at this point that they want to have governance and a say in how that company is run.”\u003c/p>\n\u003cp>The latest dash for a new owner to come in and keep Anchor from shuttering comes after a long history of highs and lows for the historic brand and brewery.\u003c/p>\n\u003cfigure id=\"attachment_11956487\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-11956487\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED.jpg\" alt=\"People sit under umbrellas in a sunny outdoors space.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/RS67000_230714-AnchorBrewing-26-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People sit at picnic tables outside of Anchor Public Taps in San Francisco on July 14, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor was founded 127 years ago, using actual steam and San Francisco’s cold temps and fog to brew its iconic Anchor Steam beverage. It survived the 1906 earthquake, prohibition and even the boom and bust cycles of the local tech sector.\u003c/p>\n\u003cp>In 2019, brewery workers unionized, citing the need for higher pay and better working conditions.\u003c/p>\n\u003cp>But Anchor couldn’t make up for sliding sales and broader pandemic-fueled challenges.\u003c/p>\n\u003cp>“About 70% of the company’s sales were on-premises, meaning in bars or restaurants. When the pandemic came along, that just absolutely tanked sales,” said Anchor spokesperson Sam Singer.\u003c/p>\u003c/div>",
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"content": "‘… I’m staying hopeful someone will pick it up and take the brand forward. It’s a huge part of being in the city and growing up in California.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Singer told KQED that there is no definitive timeline for when a new owner could step in. As of publication, plans to close the taproom and brewery on Aug. 1 are moving ahead.\u003c/p>\n\u003cp>“After that date, it will be in the hands of the liquidator to make a determination as to whether it will remain open,” Singer said in a text message.\u003c/p>\n\u003cp>Production has already stopped at the brewery and Anchor Public Taps, the company’s brewpub, will stay open selling what’s left of the inventory.\u003c/p>\n\u003cp>In the meantime, Anchor beer lovers are showing up in droves at the brewery to pick up cases of beer and merchandise while they still can.\u003c/p>\n\u003cp>“It’s super sad. I’m somewhat not surprised after Sapporo bought them in 2017, but I’m staying hopeful someone will pick it up and take the brand forward,” San Francisco resident John Elliott told KQED between sips of Anchor Steam at the taproom. “It’s a huge part of being in the city and growing up in California.”\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>There’s one less bottle of beer on the wall.\u003c/p>\n\u003cp>After more than 127 years of brewing in San Francisco, \u003ca href=\"https://www.anchorbrewing.com/\">Anchor Brewing\u003c/a> will soon bottle its last beer, the company announced Wednesday.\u003c/p>\n\u003cp>Financial challenges have been bubbling since 2016 at the beverage company, which is widely considered the oldest craft brewery in the country. The company said, in a press release, it has already stopped beer production at its Potrero Hill headquarters and plans to liquidate the business, which involves a state-appointed assignee to sell off assets and pay off creditors.\u003c/p>\n\u003cp>\u003ca href=\"https://www.anchorbrewing.com/visit-us/visit-public-taps/#location-info\">Anchor Public Taps brewpub\u003c/a> will remain open until Aug. 1, and the company will continue to package and distribute the beer it has remaining through the end of the month.\u003c/p>\n\u003cp>“Unfortunately, today’s economic pressures have made the business no longer sustainable, and we had to make the heartbreaking decision to cease operations,” Sam Singer, spokesperson for Anchor Brewing, said in the company’s announcement. “The impacts of the pandemic, inflation, especially in San Francisco, and a highly competitive market left the company with no option but to make this sad decision to cease operations.”\u003c/p>\n\u003cfigure id=\"attachment_11955497\" class=\"wp-caption alignright\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/news/2023/07/12/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle/anchor-flag/\" rel=\"attachment wp-att-11955497\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-11955497\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/anchor-flag.jpg\" alt=\"a flag, that says Anchor, is upside down on a pole above a building\" width=\"500\" height=\"325\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2023/07/anchor-flag.jpg 500w, https://ww2.kqed.org/app/uploads/sites/10/2023/07/anchor-flag-160x104.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchor Brewing flew its flag upside down above the Potrero Hill headquarters on Wednesday, July 12, 2023. \u003ccite>(Billy Cruz/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A spokesperson said the brewery’s 61 workers will receive a 60-day notice and be provided separation packages.\u003c/p>\n\u003cp>Brewery workers, upset to find out the news on Wednesday, told KQED that marketing and distribution had fallen short since the sale to Sapporo Holdings Limited in 2017.\u003c/p>\n\u003cp>“We saw that there were issues. Production has been down because of sales. Members were going to bars and they were asking about Anchor and couldn’t get it,” said Pedro Sá, union representative for the brewery workers. “But it wasn’t about people not wanting it, it was this issue of not knowing the market they had and who they were trying to sell to.”\u003c/p>\n\u003cp>Mayor London Breed and other city leaders said they were disappointed to see another local legacy business close down.\u003c/p>\n\u003cp>“The news of Anchor Brewing is upsetting,” Breed told KQED. “The brewery has been a San Francisco staple for 127 years, making beer that has been sent all over the world.”\u003c/p>\n\u003cp>[aside postID=forum_2010101890851 hero='https://cdn.kqed.org/wp-content/uploads/sites/43/2022/10/GettyImages-566272557-1020x680.jpg']Supervisor Shamann Walton, whose district includes Potrero Hill, said he’s extremely disappointed to lose the institution. “It was just important to the neighborhood, and now we have a loss of jobs. This will make a big impact on the community and the area,” he said.\u003c/p>\n\u003cp>Walton tied the loss to years-long challenges with retail and local businesses struggling in the face of an online shopping boom and other pandemic-related economic downturns.\u003c/p>\n\u003cp>“There was a lot of writing on the wall of what might happen to retail and brick-and-mortar businesses even before the pandemic, and the pandemic has accelerated the loss of business,” Walton told KQED.\u003c/p>\n\u003cp>Beer sales have been on the decline for Anchor Brewing for several years. Earlier this summer, the company announced that it \u003ca href=\"https://sf.eater.com/2023/6/12/23758091/anchor-brewing-cancels-christmas-ale-ends-national-distribution\">was pulling back its distribution and planned to sell only in California\u003c/a>. It also ended sales of Anchor Brewing’s popular Christmas Ale.\u003c/p>\n\u003cp>In 2019, brewers at \u003ca href=\"https://www.kqed.org/news/11732763/the-brewers-who-make-iconic-anchor-steam-beer-in-s-f-join-union\">the company voted to unionize\u003c/a>, citing high living costs in San Francisco. That move came just two years after \u003ca href=\"https://sf.eater.com/2017/8/3/16089794/anchor-steam-brewery-purchased-sapporo-san-francisco\">the company was bought by Japan-based Sapporo\u003c/a>.\u003c/p>\n\u003cp>Sapporo had been looking for a buyer for Anchor Brewing over the last year, but was unsuccessful in doing so, according to a company representative. Sapporo also \u003ca href=\"https://www.sandiegouniontribune.com/business/story/2022-09-02/end-of-an-era-stone-brewing-completes-165-million-sale-to-japans-sapporo\">bought\u003c/a> the larger San Diego-based Stone Brewing this past fall.\u003c/p>\n\u003cp>A buyer could still come forward during the liquidation process, however.\u003c/p>\n\u003cp>“It is the hope of the Anchor team that such an outcome comes to fruition, however, all decisions about the future will be in the hands of the independent, third-party,” the company said in its announcement, referring to the state-appointed entity that will sell off its assets.\u003c/p>\n\u003cp>Sá, the union rep, said workers are hoping for a miracle.\u003c/p>\n\u003cp>“We want this place to stay open, to get people working here again,” he said. “We can’t continue on this trend of industry just leaving and having people hanging out to dry.”\u003c/p>\n\u003cp>\u003cem>KQED reporter Billy Cruz contributed to this story.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Supervisor Shamann Walton, whose district includes Potrero Hill, said he’s extremely disappointed to lose the institution. “It was just important to the neighborhood, and now we have a loss of jobs. This will make a big impact on the community and the area,” he said.\u003c/p>\n\u003cp>Walton tied the loss to years-long challenges with retail and local businesses struggling in the face of an online shopping boom and other pandemic-related economic downturns.\u003c/p>\n\u003cp>“There was a lot of writing on the wall of what might happen to retail and brick-and-mortar businesses even before the pandemic, and the pandemic has accelerated the loss of business,” Walton told KQED.\u003c/p>\n\u003cp>Beer sales have been on the decline for Anchor Brewing for several years. Earlier this summer, the company announced that it \u003ca href=\"https://sf.eater.com/2023/6/12/23758091/anchor-brewing-cancels-christmas-ale-ends-national-distribution\">was pulling back its distribution and planned to sell only in California\u003c/a>. It also ended sales of Anchor Brewing’s popular Christmas Ale.\u003c/p>\n\u003cp>In 2019, brewers at \u003ca href=\"https://www.kqed.org/news/11732763/the-brewers-who-make-iconic-anchor-steam-beer-in-s-f-join-union\">the company voted to unionize\u003c/a>, citing high living costs in San Francisco. That move came just two years after \u003ca href=\"https://sf.eater.com/2017/8/3/16089794/anchor-steam-brewery-purchased-sapporo-san-francisco\">the company was bought by Japan-based Sapporo\u003c/a>.\u003c/p>\n\u003cp>Sapporo had been looking for a buyer for Anchor Brewing over the last year, but was unsuccessful in doing so, according to a company representative. Sapporo also \u003ca href=\"https://www.sandiegouniontribune.com/business/story/2022-09-02/end-of-an-era-stone-brewing-completes-165-million-sale-to-japans-sapporo\">bought\u003c/a> the larger San Diego-based Stone Brewing this past fall.\u003c/p>\n\u003cp>A buyer could still come forward during the liquidation process, however.\u003c/p>\n\u003cp>“It is the hope of the Anchor team that such an outcome comes to fruition, however, all decisions about the future will be in the hands of the independent, third-party,” the company said in its announcement, referring to the state-appointed entity that will sell off its assets.\u003c/p>\n\u003cp>Sá, the union rep, said workers are hoping for a miracle.\u003c/p>\n\u003cp>“We want this place to stay open, to get people working here again,” he said. “We can’t continue on this trend of industry just leaving and having people hanging out to dry.”\u003c/p>\n\u003cp>\u003cem>KQED reporter Billy Cruz contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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},
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
},
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},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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},
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"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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