What tames an old ale like Curmudgeon? The tender embrace of oak and sweet maple, that’s what. The result is Curmudgeon’s Better Half, a harmonious matrimony of our deceptively smooth old ale brewed with molasses and time spent aging in bourbon barrels that have previously held maple syrup. Because all counterparts should be sweet, rich and utterly delicious
It’s wondeous, the delicate and delicious balance of spicy and fruity esters in Wonder Boy Hefeweizen. This smooth, rich yet refreshing ale is their Texas twist on a favorite style. Soft white wheat, bready Munich malt, and German pilsner malts build the backbone, American Cascade hops add a unique yet subtle citrusy note, but their unique yeast blend does the heavy lifting.
Pumpkinator is a big, black, full of spice, full of flavor beer. Originally released in 2009 as Divine Reserve No. 9, it is an imperial pumpkin stout and our answer to how a pumpkin beer ought to taste. It is brewed with a combination of pale two row, caramel and black malts, Cascade and Liberty hops for a background hop flavor, pumpkin for a rich mouthfeel, molasses, brown sugar, spices and dry-spiced to make it feel like you just walked into your mom’s kitchen while she was cooking 37 pumpkin pies.
A Pale Golden Beer – Full-flavored yet very drinkable. Perfectly refreshing for the 8-month Texas Summer. German Pilsner malt, Tettnanger Hops, and clean Kolsch yeast come together in graceful harmony to make the perfect everyday beer. Come hang with Carl!
Kolsch takes the best parts of the ale and lager worlds and puts them into one amazing sip. White wine ester and a sharp lager-esque bite combine to make your mouth happy as fuck.
Our 2018 Christmas Ale has varying specialty malts, lending rich flavors of brûléed sugars, holiday spices and freshly baked banana bread with a velvety finish. The aromatics are quintessential for the holiday season: nutty candied yams and resinous pine. It pours a nice mahogany brown color with a fluffy, tan head.
As each Christmas Ale recipe evolves, so does its hand drawn packaging, created by long-time Anchor Illustrator Jim Stitt, who has been creating Anchor’s Christmas Ale labels since 1975. Since ancient times, trees have symbolized the winter solstice when the earth, with its seasons, appears born anew. For the 2018 release, Stitt created a brimming Korean Pine Tree for the label. Native to both North and South Korea, the Korean Pine Tree is a symbol of peace and a reminder of the spirit of the season. It flourishes in the picturesque botanical gardens just north of San Francisco, Anchor’s home base.
Dark and cloudy, Primus Weizenbock marries the rich, malty flavors of bock beer with the fruity and spicy flavors of weizenbier. Brewed with significant contribution of wheat malt, Primus features a subtle warming alcohol character. Dark roasted malts impart notes of chocolate, caramel, and toffee in concert with flavors and aromas of clove, banana, and vanilla contributed by the Bavarian yeast strain. Primus is a rich, complex beer perfect to enjoy on a winter night.
Celis White is made using Pierre Celis’ original recipe from 1965, when he revived the witbier style on his father’s barn in Belgium. Brewed with the highest quality ingredients, Celis White is a light and hazy yellow wheat beer, ideal for sipping during the hot summer months. An easy-drinking session beer laced with flavors of orange peel, spice and coriander, take a step back in time and enjoy the first witbier, Celis White.
Inspired by the strong dark lagers of Germany, Live Oak
Liberator Doppelbock is brewed for the last days of winter.
Liberator pours deep brown, almost black with layer upon
layer of rich malt flavor. The hops are present to gently
support and balance the expressive malt character. While the
beer sleeps the winter away in a conditioning tank, our lager
yeast continues to work to assure a very clean and dry finish.
Lichtenhainer is a German beer style that vanished in the 1980s. Similar in strength and tartness to Berliner Weisse, this beer adds an element of smoked malt, contributing an intriguing aroma. Fermentation with yeast and bacteria creates a phenolic profile that is unique. The low bitterness and high level of carbonation allows for full enjoyment of the subtle acid and smoke flavors. Please enjoy this historical re-creation.