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She previously worked as director of \u003cem>The California Report Magazine\u003c/em>. She grew up in the deserts of Southern California and moved north for the trees. Amanda earned a B.A. from the BECA program at San Francisco State, where she worked in the university's radio station.","avatar":"https://secure.gravatar.com/avatar/d9e81cf0117d5849b9cfb7ab4b1422f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"news","roles":["editor","add_users","create_users"]},{"site":"science","roles":["editor"]},{"site":"forum","roles":["administrator"]},{"site":"perspectives","roles":["administrator"]},{"site":"radio","roles":["administrator"]}],"headData":{"title":"Amanda Font | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/d9e81cf0117d5849b9cfb7ab4b1422f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d9e81cf0117d5849b9cfb7ab4b1422f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/afont"},"rlevi":{"type":"authors","id":"11260","meta":{"index":"authors_1591205172","id":"11260","found":true},"name":"Ryan Levi","firstName":"Ryan","lastName":"Levi","slug":"rlevi","email":"rlevi@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Ryan Levi was a reporter and podcast producer at KQED News from 2016-2019. He worked on \u003ca href=\"https://www.kqed.org/news/series/baycurious\">Bay Curious\u003c/a>, \u003ca href=\"https://www.kqed.org/news/tag/the-bay/\">The Bay, \u003c/a>and \u003ca href=\"https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545\">The California Report Magazine\u003c/a>, as well as hosting and producing the weekly \u003ca href=\"https://www.kqed.org/news/program/qedup/\">Q'ed Up podcast. \u003c/a>He also helped inaugurate KQED's weekend news coverage in 2017 as one of two original digital producers. Ryan holds degrees in multimedia journalism and Spanish from the University of Missouri.","avatar":"https://secure.gravatar.com/avatar/4cb2ddd028ac8807d1adf09609c5555d?s=600&d=blank&r=g","twitter":"ryan_levi","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"news","roles":["subscriber"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"forum","roles":["administrator"]},{"site":"perspectives","roles":["administrator"]},{"site":"breakingnews","roles":["editor"]}],"headData":{"title":"Ryan Levi | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/4cb2ddd028ac8807d1adf09609c5555d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4cb2ddd028ac8807d1adf09609c5555d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rlevi"},"scraig":{"type":"authors","id":"11327","meta":{"index":"authors_1591205172","id":"11327","found":true},"name":"Sarah Craig","firstName":"Sarah","lastName":"Craig","slug":"scraig","email":"scraig@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Sarah Craig is a freelance radio reporter and documentary photographer. She is currently working on \u003cem>Dreams of Dust\u003c/em>, @dreamsofdust, a multimedia project that documents stories of climate migration in California’s Central Valley, previously funded by the California Humanities. Her completed projects include \u003cem>\u003ca href=\"http://www.facesoffracking.org/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Faces of Fracking\u003c/a>,\u003c/em> an investigation into the impact of fracking on the people and places of California, and \u003cem>\u003ca href=\"http://sarahcraig.visura.co/gulf-disaster-2\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">The Gulf Disaster\u003c/a>,\u003c/em> stories on the lives of fishermen in the aftermath of the BP spill. Her work has been published by Marketplace, KQED's Bay Curious and Q'ed Up podcasts, KQED's California Report Magazine, KALW's Crosscurrents, Grist.org, High Country News, Earth Island Journal, and others. Sarah received a B.A. in Geography at Vassar College and attended the \u003ca href=\"http://www.salt.edu/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Salt Institute of Documentary Studies\u003c/a> in Portland, ME. She recently received an Excellence in Journalism Award from the NorCal Society of Professional Journalists for her documentary radio piece, \u003ca href=\"http://kalw.org/post/215-will-water-come#stream/0\">\"Will the Water Come.\"\u003c/a> Email: scraig@kqed.org Twitter: @sarahcraigmedia Website: sarahcraigmedia.com","avatar":"https://secure.gravatar.com/avatar/97f17950c828429d3df9f2907412a50b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"news","roles":["subscriber"]},{"site":"science","roles":["editor"]}],"headData":{"title":"Sarah Craig | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/97f17950c828429d3df9f2907412a50b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/97f17950c828429d3df9f2907412a50b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/scraig"},"sjohnson":{"type":"authors","id":"11840","meta":{"index":"authors_1591205172","id":"11840","found":true},"name":"Sydney Johnson","firstName":"Sydney","lastName":"Johnson","slug":"sjohnson","email":"sjohnson@kqed.org","display_author_email":false,"staff_mastheads":["news"],"title":"KQED Reporter","bio":"Sydney Johnson is a general assignment reporter at KQED. She previously reported on public health and city government at the San Francisco Examiner, and before that, she covered statewide education policy for EdSource. Her reporting has won multiple local, state and national awards. Sydney is a graduate of the University of California, Berkeley and lives in San Francisco.","avatar":"https://secure.gravatar.com/avatar/97855f2719b72ad6190b7c535fe642c8?s=600&d=blank&r=g","twitter":"sydneyfjohnson","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"news","roles":["editor"]}],"headData":{"title":"Sydney Johnson | KQED","description":"KQED Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/97855f2719b72ad6190b7c535fe642c8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/97855f2719b72ad6190b7c535fe642c8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sjohnson"},"rpalmer":{"type":"authors","id":"11880","meta":{"index":"authors_1591205172","id":"11880","found":true},"name":"Riley Palmer","firstName":"Riley","lastName":"Palmer","slug":"rpalmer","email":"rpalmer@KQED.org","display_author_email":true,"staff_mastheads":["news"],"title":"KQED Contributor","bio":"Riley Palmer is a North Bay Native who stayed close in order to report on the community she calls home. She is a Santa Rosa Junior College and UC Berkeley alum. Palmer started working at KQED as a radio newscast intern in January 2023. Since then she has reported on school safety, education, and mobile home tenancy rights along with other general assignments. She lives in Oakland, CA.","avatar":"https://secure.gravatar.com/avatar/28824e9d4a299de4200bd003607bee3a?s=600&d=blank&r=g","twitter":"ReporterRileyp","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"news","roles":["author"]}],"headData":{"title":"Riley Palmer | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/28824e9d4a299de4200bd003607bee3a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/28824e9d4a299de4200bd003607bee3a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rpalmer"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"news","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"news_11974216":{"type":"posts","id":"news_11974216","meta":{"index":"posts_1591205157","site":"news","id":"11974216","score":null,"sort":[1706702442000]},"guestAuthors":[],"slug":"could-outdoor-drinking-revitalize-californias-economy","title":"Could Outdoor Drinking Revitalize California's Economy?","publishDate":1706702442,"format":"standard","headTitle":"Could Outdoor Drinking Revitalize California’s Economy? | KQED","labelTerm":{},"content":"\u003cp>It may not be long until Californians can order a beer at a bar to go, walk it straight out the door and drink it outside.\u003c/p>\n\u003cp>Democratic State Sen. \u003ca href=\"https://calmatters.org/legislator-tracker/scott-wiener-1970/\">Scott Wiener\u003c/a> wants to allow California cities and counties to designate “entertainment zones” where bars and restaurants could serve alcoholic drinks that people can consume on public streets and sidewalks. If \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=202320240SB969\">Senate Bill 969\u003c/a> is passed, Californians age 21 and over can raise a toast in the glorious outdoors by Jan. 1, 2025.\u003c/p>\n\u003cp>[pullquote align=\"right\" size=\"medium\" citation=\"State Sen. Scott Wiener\"]‘Getting people back out in the streets is key to the economic recovery of cities across California. By creating Entertainment Zones, we’re giving people a reason to go back to areas where recovery has been slow while creating a vital new revenue stream for bars and restaurants.’[/pullquote]When \u003ca href=\"https://sd11.senate.ca.gov/news/20240126-senator-wiener-introduces-bill-activate-downtown-spaces-boost-local-restaurants-bars\">Wiener announced the measure on Friday\u003c/a>, he said it would help revitalize downtowns where foot traffic has plummeted since the pandemic, including his home of San Francisco. Cities will be able to tailor these zones to their needs, allowing bars and restaurants to sell to-go drinks similar to what vendors do at festivals.\u003c/p>\n\u003cp>Wiener, in a statement: “Getting people back out in the streets is key to the economic recovery of cities across California. By creating Entertainment Zones, we’re giving people a reason to go back to areas where recovery has been slow while creating a vital new revenue stream for bars and restaurants.”\u003c/p>\n\u003cp>Wiener also cited research from the University of Toronto that tracked cell phone activity to \u003ca href=\"https://downtownrecovery.com/charts/rankings?ac_cid=DM906183&ac_bid=893685226\">determine how well cities have rebounded\u003c/a> since the pandemic. In October, it found that San José had recovered 96% of visitors to its downtown area, surpassing Los Angeles at 83%, San Francisco at 67% and Sacramento at 66%.\u003c/p>\n\u003cp>Hoping to continue that momentum, the cities of San José and San Francisco are included as sponsors of the bill, with San José Mayor Matt Mahan saying it will “make it easier for local businesses to host block parties, wine walks” and other events “to help drive the vibrant future of our downtown.”\u003c/p>\n\u003cp>The proposal is likely to get pushback from neighborhood groups worried about public nuisances and noise, as well as organizations concerned with alcohol-related health impacts and harm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last year, Wiener won a similar law limited to only San Francisco. Groups, including the California Alcohol Policy Alliance and California Council on Alcohol Problems, spoke out against the measure, known then as Senate Bill 76. An organization known as Alcohol Justice said the measure would make it easier for underaged people to “obtain alcohol within these entertainment zones” and “throw open the door to a litany of potential harms, liability entanglements, and unwanted and uncontrollable neighborhood disruptions.”\u003c/p>\n\u003cp>These organizations did not immediately respond to requests for comment.\u003c/p>\n\u003cp>The new bill has not been referred to a committee yet, but a spokesperson for Wiener’s office said the Senate committee on governmental organization will likely consider it, similar to how it reviewed the 2023 measure. That hearing is expected to take place in March, when the public will have a chance to comment.\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If Senate Bill 969 is passed, Californians age 21 and over can raise a toast in the glorious outdoors by Jan. 1, 2025.","status":"publish","parent":0,"modified":1706724038,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":548},"headData":{"title":"Could Outdoor Drinking Revitalize California's Economy? | KQED","description":"If Senate Bill 969 is passed, Californians age 21 and over can raise a toast in the glorious outdoors by Jan. 1, 2025.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Could Outdoor Drinking Revitalize California's Economy?","datePublished":"2024-01-31T12:00:42.000Z","dateModified":"2024-01-31T18:00:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"CalMatters","sourceUrl":"https://calmatters.org/","sticky":false,"nprByline":"\u003ca href=\"https://calmatters.org/author/lynn-la/\">Lynn La\u003c/a>","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/news/11974216/could-outdoor-drinking-revitalize-californias-economy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may not be long until Californians can order a beer at a bar to go, walk it straight out the door and drink it outside.\u003c/p>\n\u003cp>Democratic State Sen. \u003ca href=\"https://calmatters.org/legislator-tracker/scott-wiener-1970/\">Scott Wiener\u003c/a> wants to allow California cities and counties to designate “entertainment zones” where bars and restaurants could serve alcoholic drinks that people can consume on public streets and sidewalks. If \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=202320240SB969\">Senate Bill 969\u003c/a> is passed, Californians age 21 and over can raise a toast in the glorious outdoors by Jan. 1, 2025.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘Getting people back out in the streets is key to the economic recovery of cities across California. By creating Entertainment Zones, we’re giving people a reason to go back to areas where recovery has been slow while creating a vital new revenue stream for bars and restaurants.’","name":"pullquote","attributes":{"named":{"align":"right","size":"medium","citation":"State Sen. Scott Wiener","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>When \u003ca href=\"https://sd11.senate.ca.gov/news/20240126-senator-wiener-introduces-bill-activate-downtown-spaces-boost-local-restaurants-bars\">Wiener announced the measure on Friday\u003c/a>, he said it would help revitalize downtowns where foot traffic has plummeted since the pandemic, including his home of San Francisco. Cities will be able to tailor these zones to their needs, allowing bars and restaurants to sell to-go drinks similar to what vendors do at festivals.\u003c/p>\n\u003cp>Wiener, in a statement: “Getting people back out in the streets is key to the economic recovery of cities across California. By creating Entertainment Zones, we’re giving people a reason to go back to areas where recovery has been slow while creating a vital new revenue stream for bars and restaurants.”\u003c/p>\n\u003cp>Wiener also cited research from the University of Toronto that tracked cell phone activity to \u003ca href=\"https://downtownrecovery.com/charts/rankings?ac_cid=DM906183&ac_bid=893685226\">determine how well cities have rebounded\u003c/a> since the pandemic. In October, it found that San José had recovered 96% of visitors to its downtown area, surpassing Los Angeles at 83%, San Francisco at 67% and Sacramento at 66%.\u003c/p>\n\u003cp>Hoping to continue that momentum, the cities of San José and San Francisco are included as sponsors of the bill, with San José Mayor Matt Mahan saying it will “make it easier for local businesses to host block parties, wine walks” and other events “to help drive the vibrant future of our downtown.”\u003c/p>\n\u003cp>The proposal is likely to get pushback from neighborhood groups worried about public nuisances and noise, as well as organizations concerned with alcohol-related health impacts and harm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, Wiener won a similar law limited to only San Francisco. Groups, including the California Alcohol Policy Alliance and California Council on Alcohol Problems, spoke out against the measure, known then as Senate Bill 76. An organization known as Alcohol Justice said the measure would make it easier for underaged people to “obtain alcohol within these entertainment zones” and “throw open the door to a litany of potential harms, liability entanglements, and unwanted and uncontrollable neighborhood disruptions.”\u003c/p>\n\u003cp>These organizations did not immediately respond to requests for comment.\u003c/p>\n\u003cp>The new bill has not been referred to a committee yet, but a spokesperson for Wiener’s office said the Senate committee on governmental organization will likely consider it, similar to how it reviewed the 2023 measure. That hearing is expected to take place in March, when the public will have a chance to comment.\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11974216/could-outdoor-drinking-revitalize-californias-economy","authors":["byline_news_11974216"],"categories":["news_31795","news_1758","news_8"],"tags":["news_21212","news_18538","news_33779","news_18545"],"featImg":"news_11974250","label":"source_news_11974216"},"news_11969893":{"type":"posts","id":"news_11969893","meta":{"index":"posts_1591205157","site":"news","id":"11969893","score":null,"sort":[1702900804000]},"guestAuthors":[],"slug":"former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer","title":"Former Anchor Workers Move Forward With Efforts to Resurrect Beloved SF Beer","publishDate":1702900804,"format":"standard","headTitle":"Former Anchor Workers Move Forward With Efforts to Resurrect Beloved SF Beer | KQED","labelTerm":{},"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","blocks":[],"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.","status":"publish","parent":0,"modified":1704413552,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":50,"wordCount":2034},"headData":{"title":"Former Anchor Workers Move Forward With Efforts to Resurrect Beloved SF Beer | KQED","description":"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.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Former Anchor Workers Move Forward With Efforts to Resurrect Beloved SF Beer","datePublished":"2023-12-18T12:00:04.000Z","dateModified":"2024-01-05T00:12:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"Food","audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-41c5-bcaf-aaef00f5a073/b1546eaa-1f9e-4b00-9bfa-b0e0001b3ffb/audio.mp3","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","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.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"Patrick Machel, Anchor SF Cooperative board chair","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11969212","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer","authors":["11880"],"categories":["news_24114","news_8"],"tags":["news_32908","news_21212","news_17611","news_27626","news_20482","news_38","news_32359"],"featImg":"news_11969590","label":"source_news_11969893"},"news_11969212":{"type":"posts","id":"news_11969212","meta":{"index":"posts_1591205157","site":"news","id":"11969212","score":null,"sort":[1701946892000]},"guestAuthors":[],"slug":"how-san-franciscos-anchor-brewing-started-the-craft-beer-craze","title":"How San Francisco’s Anchor Brewing Started the Craft Beer Craze","publishDate":1701946892,"format":"standard","headTitle":"How San Francisco’s Anchor Brewing Started the Craft Beer Craze | KQED","labelTerm":{"term":33523,"site":"news"},"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","blocks":[],"excerpt":"In the 1960s and 70s, American beer drinkers didn't have many options. Large brewers were pumping out beer that was bland, tasteless and characterless. But Anchor Brewing stood apart.","status":"publish","parent":0,"modified":1702319308,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":true,"hasPolis":false,"paragraphCount":160,"wordCount":6324},"headData":{"title":"How San Francisco’s Anchor Brewing Started the Craft Beer Craze | KQED","description":"In the 1960s and 70s, American beer drinkers didn't have many options. Large brewers were pumping out beer that was bland, tasteless and characterless. But Anchor Brewing stood apart.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"How San Francisco’s Anchor Brewing Started the Craft Beer Craze","datePublished":"2023-12-07T11:01:32.000Z","dateModified":"2023-12-11T18:28:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"audioUrl":"https://www.podtrac.com/pts/redirect.mp3/pdst.fm/e/chrt.fm/track/G6C7C3/traffic.megaphone.fm/KQINC6500446993.mp3?updated=1701899199","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze","audioTrackLength":null,"parsedContent":[{"type":"contentString","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\" />\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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"emailsignup","attributes":{"named":{"newslettername":"baycurious","align":"right","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"baycuriousquestion","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Have a good one, everybody!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze","authors":["8637"],"programs":["news_33523"],"series":["news_17986"],"categories":["news_8"],"tags":["news_32908","news_3631","news_21212","news_333","news_6627"],"featImg":"news_11969213","label":"news_33523"},"news_11956482":{"type":"posts","id":"news_11956482","meta":{"index":"posts_1591205157","site":"news","id":"11956482","score":null,"sort":[1690328285000]},"guestAuthors":[],"slug":"san-franciscos-anchor-brewing-company-could-still-stay-open","title":"How San Francisco's Anchor Brewing Company Could Still Stay Open","publishDate":1690328285,"format":"standard","headTitle":"How San Francisco’s Anchor Brewing Company Could Still Stay Open | KQED","labelTerm":{},"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","blocks":[],"excerpt":"The 127-year-old San Francisco brewery, along with its taproom, is slated to close on Aug.1.","status":"publish","parent":0,"modified":1690329547,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":909},"headData":{"title":"How San Francisco's Anchor Brewing Company Could Still Stay Open | KQED","description":"The 127-year-old San Francisco brewery, along with its taproom, is slated to close on Aug.1.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"How San Francisco's Anchor Brewing Company Could Still Stay Open","datePublished":"2023-07-25T23:38:05.000Z","dateModified":"2023-07-25T23:59:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"Food","sourceUrl":"/food/","excludeFromSiteSearch":"Include","articleAge":"0","path":"/news/11956482/san-franciscos-anchor-brewing-company-could-still-stay-open","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘We had a lot of people reach out to us to help, individuals and investors saying they want to invest.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"Pedro de Sá, representative, International Longshore and Warehouse Union Local 6","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13927137","hero":"https://ww2.kqed.org/app/uploads/sites/2/2023/03/opensfhistory_wnp26.2055.jpg","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","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.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"John Elliott, San Francisco resident","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11956482/san-franciscos-anchor-brewing-company-could-still-stay-open","authors":["11840"],"categories":["news_24114","news_8"],"tags":["news_32908","news_1386","news_3631","news_21212","news_18538","news_22973","news_27626","news_27993","news_38","news_6627"],"featImg":"news_11956485","label":"source_news_11956482"},"news_11955487":{"type":"posts","id":"news_11955487","meta":{"index":"posts_1591205157","site":"news","id":"11955487","score":null,"sort":[1689193698000]},"guestAuthors":[],"slug":"as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle","title":"As Anchor Brewing Closes, Liquidates Business, Workers Hope for a Miracle","publishDate":1689193698,"format":"standard","headTitle":"As Anchor Brewing Closes, Liquidates Business, Workers Hope for a Miracle | KQED","labelTerm":{"site":"news"},"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","blocks":[],"excerpt":"Parent company Japan-based Sapporo had tried over the last year to find buyers for the iconic San Francisco brand.","status":"publish","parent":0,"modified":1689193707,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":759},"headData":{"title":"As Anchor Brewing Closes, Liquidates Business, Workers Hope for a Miracle | KQED","description":"Parent company Japan-based Sapporo had tried over the last year to find buyers for the iconic San Francisco brand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"As Anchor Brewing Closes, Liquidates Business, Workers Hope for a Miracle","datePublished":"2023-07-12T20:28:18.000Z","dateModified":"2023-07-12T20:28:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"excludeFromSiteSearch":"Include","articleAge":"0","path":"/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"forum_2010101890851","hero":"https://cdn.kqed.org/wp-content/uploads/sites/43/2022/10/GettyImages-566272557-1020x680.jpg","label":""},"numeric":[]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle","authors":["11840"],"categories":["news_8"],"tags":["news_32908","news_21212","news_38"],"featImg":"news_11955453","label":"news"},"news_11683178":{"type":"posts","id":"news_11683178","meta":{"index":"posts_1591205157","site":"news","id":"11683178","score":null,"sort":[1532793859000]},"guestAuthors":[],"slug":"push-past-your-comfort-zone-with-this-years-silicon-valley-beer-week","title":"Push Past Your Comfort Zone With This Year's Silicon Valley Beer Week","publishDate":1532793859,"format":"audio","headTitle":"The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>Many beer drinkers are stubbornly loyal to one brew, or maybe a short list of seasonal favorites. But if you’re in a spirit to try something new, check out this year’s \u003ca href=\"http://www.svbeerweek.com\" target=\"_blank\" rel=\"noopener\">Silicon Valley Beer Week\u003c/a>, which wraps up Sunday.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The region and the concept are generously defined to include food pairings, seminars, brewmaster dinners, and tap takeovers at a wide range of venues in Santa Clara, San Mateo and Alameda Counties.\u003c/p>\n\u003cp>Nick Veronin is the managing editor of \u003ca href=\"http://www.metrosiliconvalley.com\" target=\"_blank\" rel=\"noopener\">Metro Silicon Valley\u003c/a>, the force behind beer week. “I like talking to brewers and learning about the beer,” he says. \"I’ve come to appreciate over the years just how complex this process [of brewing] is.\"\u003c/p>\n\u003cp>The least you can do as a consumer is stretch your taste buds to try some of what those brewers are experimenting with. Here's a short list of ideas:\u003c/p>\n\u003ch2>Hazy\u003c/h2>\n\u003cfigure id=\"attachment_11683235\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11683235 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-800x800.jpg\" alt=\"IPAs with the appearance of unfiltered fruit juice are all the rage during what some call now the "haze craze." This one is Mountain Voice from San Diego-based Modern Times. KQED's Chloe Hinkson says "It was very tropical and smooth. I don't have much of a beer vocabulary, but I liked it."\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">IPAs with the appearance of unfiltered fruit juice are all the rage during what some call now the \"haze craze.\" This one is Mountain Voice from San Diego-based Modern Times. KQED's Chloe Hinkson says \"It was very tropical and smooth. I don't have much of a beer vocabulary, but I liked it.\" \u003ccite>(Chloe Hinkson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sour\u003c/h2>\n\u003cfigure id=\"attachment_11683403\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11683403 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-800x1000.jpg\" alt=\"Sour beer has an intentionally acidic, tart or sour taste. Common sour beer styles include: lambics, gueuze and Flanders red ale. Barrel Project Hibiscus Chamomile from Cali Craft Brewing Company in Walnut Creek.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-520x650.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sour beer has an intentionally acidic, tart or sour taste. Common sour beer styles include: lambics, gueuze and Flanders red ale. Barrel Project Hibiscus Chamomile from Cali Craft Brewing Company in Walnut Creek. \u003ccite>(Photo: Courtesy of Calicraft Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sweet\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_11683224\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11683224 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/MacNut_BottleGlass-800x1201.jpg\" alt=\"Are there regional preferences within the Bay Area that Six Rivers Brewing co-owner Meredith Maier can identify? Actually, yes. She says, "We're selling a ton of Macadamia Nut Porter," in the South Bay, whereas beer drinkers in the Santa Cruz area prefer the more traditional Sasquatch Double IPA.\" width=\"800\" height=\"1201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-1020x1531.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-1920x2881.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass.jpg 1999w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Are there regional preferences within the Bay Area that Six Rivers Brewing co-owner Meredith Maier can identify? Actually, yes. She says, \"We're selling a ton of Macadamia Nut Porter,\" in the South Bay, whereas beer drinkers in the Santa Cruz area prefer the more traditional Sasquatch Double IPA.\u003c/figcaption>\u003c/figure>\n\u003ch2>Glitter\u003c/h2>\n\u003cfigure id=\"attachment_11683404\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"wp-image-11683404 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n.jpg\" alt=\"This is not, as I initially thought, a bunch of edible glitter bits sprinkled into beer. Instead, it looks a lot like shampoo, or a liquid bowling ball. The shine comes from a food-grade additive made from sugar, maltodextrin and mica-based pearlescent pigment.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-150x150.jpg 150w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">This is not, as I initially thought, a bunch of edible glitter bits sprinkled into beer. Instead, it looks a lot like shampoo, or a liquid bowling ball. The shine comes from a food-grade additive made from sugar, maltodextrin and mica-based pearlescent pigment. \u003ccite>(Photo: Courtesy of Two Birds Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Not Really A Beer But Worth A Mention\u003c/h2>\n\u003cfigure id=\"attachment_11683205\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11683205\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-800x473.jpg\" alt=\"California's own Lagunitas Brewing Company has collaborated with CannaCraft's AbsoluteXtracts to produce a hopped, THC-infused sparkling water, available in a handful of dispensaries beginning July 30, 2018.\" width=\"800\" height=\"473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-1020x602.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-1200x709.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-1180x697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-520x307.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">California's own Lagunitas Brewing Company has collaborated with CannaCraft's AbsoluteXtracts to produce a hopped, THC-infused sparkling water, available in a handful of dispensaries beginning July 30, 2018. \u003ccite>(Photo: Courtesy of Lagunitas Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Sweet, sour and murky: maybe you think you know what you like in a beer and there’s no upside to taking a risk. But where’s the fun in that? ","status":"publish","parent":0,"modified":1532828447,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":406},"headData":{"title":"Push Past Your Comfort Zone With This Year's Silicon Valley Beer Week | KQED","description":"Sweet, sour and murky: maybe you think you know what you like in a beer and there’s no upside to taking a risk. But where’s the fun in that? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Push Past Your Comfort Zone With This Year's Silicon Valley Beer Week","datePublished":"2018-07-28T16:04:19.000Z","dateModified":"2018-07-29T01:40:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"disqusIdentifier":"11683178 https://ww2.kqed.org/news/?p=11683178","disqusUrl":"https://ww2.kqed.org/news/2018/07/28/push-past-your-comfort-zone-with-this-years-silicon-valley-beer-week/","disqusTitle":"Push Past Your Comfort Zone With This Year's Silicon Valley Beer Week","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/2018/07/myrowbeerweekend.mp3","audioTrackLength":116,"path":"/news/11683178/push-past-your-comfort-zone-with-this-years-silicon-valley-beer-week","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many beer drinkers are stubbornly loyal to one brew, or maybe a short list of seasonal favorites. But if you’re in a spirit to try something new, check out this year’s \u003ca href=\"http://www.svbeerweek.com\" target=\"_blank\" rel=\"noopener\">Silicon Valley Beer Week\u003c/a>, which wraps up Sunday.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The region and the concept are generously defined to include food pairings, seminars, brewmaster dinners, and tap takeovers at a wide range of venues in Santa Clara, San Mateo and Alameda Counties.\u003c/p>\n\u003cp>Nick Veronin is the managing editor of \u003ca href=\"http://www.metrosiliconvalley.com\" target=\"_blank\" rel=\"noopener\">Metro Silicon Valley\u003c/a>, the force behind beer week. “I like talking to brewers and learning about the beer,” he says. \"I’ve come to appreciate over the years just how complex this process [of brewing] is.\"\u003c/p>\n\u003cp>The least you can do as a consumer is stretch your taste buds to try some of what those brewers are experimenting with. Here's a short list of ideas:\u003c/p>\n\u003ch2>Hazy\u003c/h2>\n\u003cfigure id=\"attachment_11683235\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11683235 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-800x800.jpg\" alt=\"IPAs with the appearance of unfiltered fruit juice are all the rage during what some call now the "haze craze." This one is Mountain Voice from San Diego-based Modern Times. KQED's Chloe Hinkson says "It was very tropical and smooth. I don't have much of a beer vocabulary, but I liked it."\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32065_IMG_6408-qut-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">IPAs with the appearance of unfiltered fruit juice are all the rage during what some call now the \"haze craze.\" This one is Mountain Voice from San Diego-based Modern Times. KQED's Chloe Hinkson says \"It was very tropical and smooth. I don't have much of a beer vocabulary, but I liked it.\" \u003ccite>(Chloe Hinkson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sour\u003c/h2>\n\u003cfigure id=\"attachment_11683403\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11683403 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-800x1000.jpg\" alt=\"Sour beer has an intentionally acidic, tart or sour taste. Common sour beer styles include: lambics, gueuze and Flanders red ale. Barrel Project Hibiscus Chamomile from Cali Craft Brewing Company in Walnut Creek.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n-520x650.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/23594179_163510124388906_6706125282723495936_n.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sour beer has an intentionally acidic, tart or sour taste. Common sour beer styles include: lambics, gueuze and Flanders red ale. Barrel Project Hibiscus Chamomile from Cali Craft Brewing Company in Walnut Creek. \u003ccite>(Photo: Courtesy of Calicraft Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sweet\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_11683224\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11683224 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/MacNut_BottleGlass-800x1201.jpg\" alt=\"Are there regional preferences within the Bay Area that Six Rivers Brewing co-owner Meredith Maier can identify? Actually, yes. She says, "We're selling a ton of Macadamia Nut Porter," in the South Bay, whereas beer drinkers in the Santa Cruz area prefer the more traditional Sasquatch Double IPA.\" width=\"800\" height=\"1201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-1020x1531.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-1920x2881.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/MacNut_BottleGlass.jpg 1999w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Are there regional preferences within the Bay Area that Six Rivers Brewing co-owner Meredith Maier can identify? Actually, yes. She says, \"We're selling a ton of Macadamia Nut Porter,\" in the South Bay, whereas beer drinkers in the Santa Cruz area prefer the more traditional Sasquatch Double IPA.\u003c/figcaption>\u003c/figure>\n\u003ch2>Glitter\u003c/h2>\n\u003cfigure id=\"attachment_11683404\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"wp-image-11683404 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n.jpg\" alt=\"This is not, as I initially thought, a bunch of edible glitter bits sprinkled into beer. Instead, it looks a lot like shampoo, or a liquid bowling ball. The shine comes from a food-grade additive made from sugar, maltodextrin and mica-based pearlescent pigment.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/26870795_548656998838486_8762244316228747264_n-150x150.jpg 150w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">This is not, as I initially thought, a bunch of edible glitter bits sprinkled into beer. Instead, it looks a lot like shampoo, or a liquid bowling ball. The shine comes from a food-grade additive made from sugar, maltodextrin and mica-based pearlescent pigment. \u003ccite>(Photo: Courtesy of Two Birds Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Not Really A Beer But Worth A Mention\u003c/h2>\n\u003cfigure id=\"attachment_11683205\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11683205\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-800x473.jpg\" alt=\"California's own Lagunitas Brewing Company has collaborated with CannaCraft's AbsoluteXtracts to produce a hopped, THC-infused sparkling water, available in a handful of dispensaries beginning July 30, 2018.\" width=\"800\" height=\"473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-1020x602.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-1200x709.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-1180x697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/07/RS32062_Screen-Shot-2018-07-27-at-1.19.08-PM-qut-520x307.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">California's own Lagunitas Brewing Company has collaborated with CannaCraft's AbsoluteXtracts to produce a hopped, THC-infused sparkling water, available in a handful of dispensaries beginning July 30, 2018. \u003ccite>(Photo: Courtesy of Lagunitas Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11683178/push-past-your-comfort-zone-with-this-years-silicon-valley-beer-week","authors":["251"],"programs":["news_72"],"categories":["news_223","news_8"],"tags":["news_21212","news_2011","news_18541"],"featImg":"news_11683218","label":"news_72"},"news_11658050":{"type":"posts","id":"news_11658050","meta":{"index":"posts_1591205157","site":"news","id":"11658050","score":null,"sort":[1522097454000]},"guestAuthors":[],"slug":"as-big-beer-moves-in-activists-in-mexicali-fight-to-keep-their-water","title":"As Big Beer Moves In, Activists in Mexicali Fight to Keep Their Water","publishDate":1522097454,"format":"standard","headTitle":"The California Report | KQED News","labelTerm":{},"content":"\u003cp>It's a blustery day in the border town of Mexicali in Baja California, Mexico, and five men are huddled inside a makeshift encampment covered with protest signs outside the city's government offices. The intense wind makes the tarps serving as walls flap loudly, like Batman's cape as he propels down a building. And just like Batman, they say they're there for justice.\u003c/p>\n\u003cp>Jesus Galaz Duarte, Mauricio Villa, Alberto Salcido, Francisco Javier Trujillo and Jorge Benitez all form part of Mexicali Resiste, an activist group fighting the opening of a new brewery by the Fortune 500 company Constellation Brands. Constellation makes wines, spirits and beer, including Corona, Modelo and Pacifico, as well as beers from craft brewer Ballast Point. The company has set up offices in the city, and is working with the local government to build a $1.5 billion brewery that will use local water to make beer for American consumers.\u003c/p>\n\u003cp>The brewery is \u003ca href=\"https://www.cbrands.com/news/articles/constellation-brands-to-build-new-10-million-hectoliter-brewery-in-mexicali-mexico-and-further-expand-its-nava-brewery-to-fuel-the-continued-industry-leading-growth-of-its-beer-business\" target=\"_blank\" rel=\"noopener\">slated to open in about five years\u003c/a>, and plans to invest another $500 million for infrastructure, land and water rights to double production over time. It will initially make 10 million hectoliters of beer (roughly 264 million gallons), according to the company press release. Constellation Brands says it will use 3.5 liters of water from local wells to produce one liter of beer, amounting to 1.8 billion gallons of water a year.\u003c/p>\n\u003cp>While not a drop of the beer would go to the Mexican market, Constellation Brands says the brewery will create 750 permanent jobs in Mexicali.\u003c/p>\n\u003cp>But members of Mexicali Resiste say the negative impacts far outweigh the possible benefits and are hoping to stop Goliath in his tracks. They've set up encampments, held marches and led protests that have in some cases erupted in violence. Videos showing members \u003ca href=\"https://www.facebook.com/ajplusespanol/videos/1770264503025891/\" target=\"_blank\" rel=\"noopener\">throwing rocks and being bloodied by police batons \u003c/a>have gone viral. Members also claim to have been harassed and threatened, beaten and had their offices burglarized.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's a model of exploitation and capitalism where they basically come for the natural resources to exploit them and take them away to wherever the market is,\" says Galaz Duarte. \"When the market grows and has to satisfy consumers, they're going to deplete the water here. So what's going to happen? They're going to go to another place where there's more water to satisfy the same market and deplete their water. They're going to leave this region without the resources to live a dignified life.\"\u003c/p>\n\u003cp>\u003cstrong>A strained water system\u003c/strong>\u003c/p>\n\u003cp>Water is a precious commodity, especially in Mexicali and many neighboring cities where it isn't uncommon to wake up in the morning to find there's no running water. About four hours southeast of Los Angeles, Mexicali's temperatures are the highest in all of Mexico, reaching up to 125 degrees. Local agriculture heavily relies on municipal water sources and the Colorado River, as there's virtually no rainfall throughout the year.\u003c/p>\n\u003cp>Around 300,000 people in Baja California live without regular access to water, and nearly 6 percent of households lack running water. Tijuana and Mexicali are hit hardest, \u003ca href=\"https://www.gob.mx/cms/uploads/attachment/file/288978/Baja_California.pdf\" target=\"_blank\" rel=\"noopener\">Mexico's government reports.\u003c/a> However, the count includes only water for bathing, washing, gardening, etc. Mexico's tap water is unsafe to drink, so drinking water has to be purchased from outside companies.\u003c/p>\n\u003cp>The National Water Commission (Conagua) has reported that 37.5 percent of Mexico's aquifers are overexploited, with Mexicali's suffering most. This has led local farmers to stop producing on large sections of land.\u003c/p>\n\u003cp>Activists, local farmers and many others are demanding answers as to why, with such a scarcity of water, the government is giving Constellation Brands millions of gallons of it to make beer for American consumers.\u003c/p>\n\u003cp>\"The situation with Constellation Brands is born out of a circuit of corruption,\" says Salcido. \"All that corruption was seen reflected with the welcoming of a beer company from the United States that has demonstrated will be a straw that is going to consume millions of liters of water, knowing that water is needed by farmers and, more than anything, the city.\"\u003c/p>\n\u003cp>\u003cstrong>Standards and influence\u003c/strong>\u003c/p>\n\u003cp>Jorge Burgos, brewery director at Constellation Brands' Mexicali offices, assures there are no laws being broken or ethics being violated.\u003c/p>\n\u003cp>\"A company like Constellation Brands is managed with international standards in terms of high ethics and values,\" he says. \"Constellation Brands has been in the U.S. for more than 70 years, and for a company to have that kind of permanence, it has to be managed with high national and international standards of ethics and values, and the care of the environment and natural resources. It's implicit.\"\u003c/p>\n\u003cp>But activists point out the cozy relationship Constellation has with the government. The legal representative for Constellation Brands, Sergio Eduardo Montes Montoya, \u003ca href=\"https://www.eldiario.es/desalambre/multinacional-cervecera-quiere-desierto-mexicano_0_710779434.html\" target=\"_blank\" rel=\"noopener\">also works in the mayor's office as the director of Urban Administration\u003c/a>. Senator Victor Hermosillo Celada's company, Hermosillo and Associates, is \u003ca href=\"http://hermosillo.com/projects/constellation-brands/\" target=\"_blank\" rel=\"noopener\">leading the construction of the multibillion-dollar brewery\u003c/a> and speaks openly about his political and business dealings.\u003c/p>\n\u003cp>Constellation Brands denies the suggestion of corruption. It issued a statement in response to NPR's questions:\u003c/p>\n\u003cp>\"No government officials or authorities in office have been hired by Constellation Brands. We continue to work with local authorities to ensure all aspects of our brewery construction project are in full compliance with all applicable rules, regulations and laws. This has been validated by Mexico's Ministry of the Interior,\" it says.\u003c/p>\n\u003cp>Members of the Mexican government contacted about the same allegations have yet to respond.\u003c/p>\n\u003cp>Constellation Brands already operates one of the largest breweries in the world out of the city of Nava in Coahuila, which opened in 2010. The company is in the process of expanding it. Constellation also operates a brewery in the city of Sonora in Obregon, which it also plans to expand.\u003c/p>\n\u003cp>As Burgos explains, the company chose Mexicali for its third Mexican brewery because of its proximity to the border and intended market. The city also offers a glass bottle plant, a cardboard plant and potential for an aluminum can plant, all of which represent 70 percent of Constellation Brands' supply costs.\u003c/p>\n\u003cp>Burgos says the brewery will use water that is designated for agriculture but isn't being used by farmers, so it's not taking any extra from the city's water sources. \"The water isn't going to run out,\" he says. \"We come with the directive to take care of the natural resources.\"\u003c/p>\n\u003cp>\u003cstrong>A pattern of privatization\u003c/strong>\u003c/p>\n\u003cp>Activist Galaz Duarte says the brewery's influence is part of a larger problem. He worries that a lack of transparency and public involvement may lead to the privatization of water that will benefit big corporations, including Constellation Brands, the government and politicians at the expense of the people.\u003c/p>\n\u003cp>In December, Baja California governor Francisco \"Kiko\" Vega introduced a controversial \u003ca href=\"https://www.thebajapost.com/2017/01/04/social-rejection-against-baja-california-water-law-grows-stronger/\" target=\"_blank\" rel=\"noopener\">Ley del Agua (Waters Law) Bill\u003c/a> that would allow private entities to access the state's treated water and build services around it. But it was recently rescinded after \u003ca href=\"https://mexiconewsdaily.com/news/baja-governor-bows-to-huge-water-law-protest/\" target=\"_blank\" rel=\"noopener\">mass protests\u003c/a>. Projects like the Constellation Brands brewery raise questions about continued efforts to privatize water.\u003c/p>\n\u003cp>\"Basically this government has based its business model around selling the public's water,\" says Galaz Duarte. \"In this model, anything can be bought. Everything has a price.\"\u003c/p>\n\u003cp>\u003cem>Alex Zaragoza is a freelance culture writer based in Los Angeles. She was raised on the U.S.-Mexico border. You can find her on Twitter and Instagram \u003c/em>\u003ca href=\"https://twitter.com/there_she_goz\" target=\"_blank\" rel=\"noopener\">@there_she_goz\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003c/p>\n\n","blocks":[],"excerpt":"Constellation Brands, which makes beer like Corona, is building a new plant in Mexicali. Local activists say its cozy relations with the government threaten residents' already-limited water supply.","status":"publish","parent":0,"modified":1522100195,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1264},"headData":{"title":"As Big Beer Moves In, Activists in Mexicali Fight to Keep Their Water | KQED","description":"Constellation Brands, which makes beer like Corona, is building a new plant in Mexicali. Local activists say its cozy relations with the government threaten residents' already-limited water supply.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"As Big Beer Moves In, Activists in Mexicali Fight to Keep Their Water","datePublished":"2018-03-26T20:50:54.000Z","dateModified":"2018-03-26T21:36:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"disqusIdentifier":"11658050 https://ww2.kqed.org/news/?p=11658050","disqusUrl":"https://ww2.kqed.org/news/2018/03/26/as-big-beer-moves-in-activists-in-mexicali-fight-to-keep-their-water/","disqusTitle":"As Big Beer Moves In, Activists in Mexicali Fight to Keep Their Water","source":"NPR","sourceUrl":"https://www.npr.org/","nprByline":"\u003cstrong>Alex Zaragoza\u003c/br>\u003ca href=\"https://www.npr.org/\">NPR\u003c/a>\u003c/strong>","nprImageAgency":"Alex Zaragoza","nprStoryId":"596448290","nprApiLink":"http://api.npr.org/query?id=596448290&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/26/596448290/as-big-beer-moves-in-activists-in-mexicali-fight-to-keep-their-water?ft=nprml&f=596448290","nprRetrievedStory":"1","nprPubDate":"Mon, 26 Mar 2018 14:36:00 -0400","nprStoryDate":"Mon, 26 Mar 2018 08:00:00 -0400","nprLastModifiedDate":"Mon, 26 Mar 2018 14:36:05 -0400","path":"/news/11658050/as-big-beer-moves-in-activists-in-mexicali-fight-to-keep-their-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a blustery day in the border town of Mexicali in Baja California, Mexico, and five men are huddled inside a makeshift encampment covered with protest signs outside the city's government offices. The intense wind makes the tarps serving as walls flap loudly, like Batman's cape as he propels down a building. And just like Batman, they say they're there for justice.\u003c/p>\n\u003cp>Jesus Galaz Duarte, Mauricio Villa, Alberto Salcido, Francisco Javier Trujillo and Jorge Benitez all form part of Mexicali Resiste, an activist group fighting the opening of a new brewery by the Fortune 500 company Constellation Brands. Constellation makes wines, spirits and beer, including Corona, Modelo and Pacifico, as well as beers from craft brewer Ballast Point. The company has set up offices in the city, and is working with the local government to build a $1.5 billion brewery that will use local water to make beer for American consumers.\u003c/p>\n\u003cp>The brewery is \u003ca href=\"https://www.cbrands.com/news/articles/constellation-brands-to-build-new-10-million-hectoliter-brewery-in-mexicali-mexico-and-further-expand-its-nava-brewery-to-fuel-the-continued-industry-leading-growth-of-its-beer-business\" target=\"_blank\" rel=\"noopener\">slated to open in about five years\u003c/a>, and plans to invest another $500 million for infrastructure, land and water rights to double production over time. It will initially make 10 million hectoliters of beer (roughly 264 million gallons), according to the company press release. Constellation Brands says it will use 3.5 liters of water from local wells to produce one liter of beer, amounting to 1.8 billion gallons of water a year.\u003c/p>\n\u003cp>While not a drop of the beer would go to the Mexican market, Constellation Brands says the brewery will create 750 permanent jobs in Mexicali.\u003c/p>\n\u003cp>But members of Mexicali Resiste say the negative impacts far outweigh the possible benefits and are hoping to stop Goliath in his tracks. They've set up encampments, held marches and led protests that have in some cases erupted in violence. Videos showing members \u003ca href=\"https://www.facebook.com/ajplusespanol/videos/1770264503025891/\" target=\"_blank\" rel=\"noopener\">throwing rocks and being bloodied by police batons \u003c/a>have gone viral. Members also claim to have been harassed and threatened, beaten and had their offices burglarized.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's a model of exploitation and capitalism where they basically come for the natural resources to exploit them and take them away to wherever the market is,\" says Galaz Duarte. \"When the market grows and has to satisfy consumers, they're going to deplete the water here. So what's going to happen? They're going to go to another place where there's more water to satisfy the same market and deplete their water. They're going to leave this region without the resources to live a dignified life.\"\u003c/p>\n\u003cp>\u003cstrong>A strained water system\u003c/strong>\u003c/p>\n\u003cp>Water is a precious commodity, especially in Mexicali and many neighboring cities where it isn't uncommon to wake up in the morning to find there's no running water. About four hours southeast of Los Angeles, Mexicali's temperatures are the highest in all of Mexico, reaching up to 125 degrees. Local agriculture heavily relies on municipal water sources and the Colorado River, as there's virtually no rainfall throughout the year.\u003c/p>\n\u003cp>Around 300,000 people in Baja California live without regular access to water, and nearly 6 percent of households lack running water. Tijuana and Mexicali are hit hardest, \u003ca href=\"https://www.gob.mx/cms/uploads/attachment/file/288978/Baja_California.pdf\" target=\"_blank\" rel=\"noopener\">Mexico's government reports.\u003c/a> However, the count includes only water for bathing, washing, gardening, etc. Mexico's tap water is unsafe to drink, so drinking water has to be purchased from outside companies.\u003c/p>\n\u003cp>The National Water Commission (Conagua) has reported that 37.5 percent of Mexico's aquifers are overexploited, with Mexicali's suffering most. This has led local farmers to stop producing on large sections of land.\u003c/p>\n\u003cp>Activists, local farmers and many others are demanding answers as to why, with such a scarcity of water, the government is giving Constellation Brands millions of gallons of it to make beer for American consumers.\u003c/p>\n\u003cp>\"The situation with Constellation Brands is born out of a circuit of corruption,\" says Salcido. \"All that corruption was seen reflected with the welcoming of a beer company from the United States that has demonstrated will be a straw that is going to consume millions of liters of water, knowing that water is needed by farmers and, more than anything, the city.\"\u003c/p>\n\u003cp>\u003cstrong>Standards and influence\u003c/strong>\u003c/p>\n\u003cp>Jorge Burgos, brewery director at Constellation Brands' Mexicali offices, assures there are no laws being broken or ethics being violated.\u003c/p>\n\u003cp>\"A company like Constellation Brands is managed with international standards in terms of high ethics and values,\" he says. \"Constellation Brands has been in the U.S. for more than 70 years, and for a company to have that kind of permanence, it has to be managed with high national and international standards of ethics and values, and the care of the environment and natural resources. It's implicit.\"\u003c/p>\n\u003cp>But activists point out the cozy relationship Constellation has with the government. The legal representative for Constellation Brands, Sergio Eduardo Montes Montoya, \u003ca href=\"https://www.eldiario.es/desalambre/multinacional-cervecera-quiere-desierto-mexicano_0_710779434.html\" target=\"_blank\" rel=\"noopener\">also works in the mayor's office as the director of Urban Administration\u003c/a>. Senator Victor Hermosillo Celada's company, Hermosillo and Associates, is \u003ca href=\"http://hermosillo.com/projects/constellation-brands/\" target=\"_blank\" rel=\"noopener\">leading the construction of the multibillion-dollar brewery\u003c/a> and speaks openly about his political and business dealings.\u003c/p>\n\u003cp>Constellation Brands denies the suggestion of corruption. It issued a statement in response to NPR's questions:\u003c/p>\n\u003cp>\"No government officials or authorities in office have been hired by Constellation Brands. We continue to work with local authorities to ensure all aspects of our brewery construction project are in full compliance with all applicable rules, regulations and laws. This has been validated by Mexico's Ministry of the Interior,\" it says.\u003c/p>\n\u003cp>Members of the Mexican government contacted about the same allegations have yet to respond.\u003c/p>\n\u003cp>Constellation Brands already operates one of the largest breweries in the world out of the city of Nava in Coahuila, which opened in 2010. The company is in the process of expanding it. Constellation also operates a brewery in the city of Sonora in Obregon, which it also plans to expand.\u003c/p>\n\u003cp>As Burgos explains, the company chose Mexicali for its third Mexican brewery because of its proximity to the border and intended market. The city also offers a glass bottle plant, a cardboard plant and potential for an aluminum can plant, all of which represent 70 percent of Constellation Brands' supply costs.\u003c/p>\n\u003cp>Burgos says the brewery will use water that is designated for agriculture but isn't being used by farmers, so it's not taking any extra from the city's water sources. \"The water isn't going to run out,\" he says. \"We come with the directive to take care of the natural resources.\"\u003c/p>\n\u003cp>\u003cstrong>A pattern of privatization\u003c/strong>\u003c/p>\n\u003cp>Activist Galaz Duarte says the brewery's influence is part of a larger problem. He worries that a lack of transparency and public involvement may lead to the privatization of water that will benefit big corporations, including Constellation Brands, the government and politicians at the expense of the people.\u003c/p>\n\u003cp>In December, Baja California governor Francisco \"Kiko\" Vega introduced a controversial \u003ca href=\"https://www.thebajapost.com/2017/01/04/social-rejection-against-baja-california-water-law-grows-stronger/\" target=\"_blank\" rel=\"noopener\">Ley del Agua (Waters Law) Bill\u003c/a> that would allow private entities to access the state's treated water and build services around it. But it was recently rescinded after \u003ca href=\"https://mexiconewsdaily.com/news/baja-governor-bows-to-huge-water-law-protest/\" target=\"_blank\" rel=\"noopener\">mass protests\u003c/a>. Projects like the Constellation Brands brewery raise questions about continued efforts to privatize water.\u003c/p>\n\u003cp>\"Basically this government has based its business model around selling the public's water,\" says Galaz Duarte. \"In this model, anything can be bought. Everything has a price.\"\u003c/p>\n\u003cp>\u003cem>Alex Zaragoza is a freelance culture writer based in Los Angeles. She was raised on the U.S.-Mexico border. You can find her on Twitter and Instagram \u003c/em>\u003ca href=\"https://twitter.com/there_she_goz\" target=\"_blank\" rel=\"noopener\">@there_she_goz\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11658050/as-big-beer-moves-in-activists-in-mexicali-fight-to-keep-their-water","authors":["byline_news_11658050"],"programs":["news_72"],"categories":["news_223","news_19906","news_8","news_356"],"tags":["news_21212","news_333","news_17286","news_483"],"featImg":"news_11658051","label":"source_news_11658050"},"news_11647865":{"type":"posts","id":"news_11647865","meta":{"index":"posts_1591205157","site":"news","id":"11647865","score":null,"sort":[1517698094000]},"guestAuthors":[],"slug":"how-climate-change-could-impact-your-wine-and-beer","title":"How Climate Change Could Impact Your Wine and Beer","publishDate":1517698094,"format":"standard","headTitle":"The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>Let's go outside and experience some nature. And we'll take our drinks with us.\u003c/p>\n\u003cp>This week, KQED reporters told us about how drought could spell doom for beer, but maybe not for wine. Plus they gave us some history on California's eucalyptus groves and a Central Valley town with perhaps the least environmentally friendly backstory in the world.\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/would-you-drink-beer-made-with-gmo-yeast-to-conserve-water/\" target=\"_blank\" rel=\"noopener\">Could GMO beer help the environment?\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11647823\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/gmobeeredit.jpg\">\u003cimg class=\"size-medium wp-image-11647823\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/gmobeeredit-800x388.jpg\" alt=\"Charles Denby and his colleague, Rachel Lee, prepare to pour their yeast samples into beer fermenters at the brewery at UC Davis.\" width=\"800\" height=\"388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-800x388.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-1020x495.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-960x466.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-240x117.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-375x182.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-520x253.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Denby and his colleague, Rachel Lee, prepare to pour their yeast samples into beer fermenters at the brewery at UC Davis. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer fun fact: It takes about 11 gallons of water to produce the hops for a single pint of beer. And the nation's hops supply is susceptible to drought and increased temperatures from climate change.\u003c/p>\n\u003cp>As a fan of hoppy IPAs, that doesn't sound too good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But one California scientist, Charles Denby, is trying to make \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/would-you-drink-beer-made-with-gmo-yeast-to-conserve-water/\" target=\"_blank\" rel=\"noopener\">beer with genetically modified yeast\u003c/a> instead of hops, while still maintaining that hoppy flavor we love. He's got a Ph.D. in molecular and cellular biology, and, like many great ideas, his aha moment came in the bathroom:\u003c/p>\n\u003cblockquote>\u003cp>“I was literally sitting in the bathtub reading this book about brewing science and I got to the section about hops. And they actually spelled out exactly what the molecules were for the primary determinants for hoppy flavor,” says Denby. “And I looked at the molecules and was like, ‘Oh my God.’ ”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>2. \u003ca href=\"https://ww2.kqed.org/science/2018/01/31/wine-lovers-relax-study-suggests-calif-grapevines-can-weather-searing-drought/\" target=\"_blank\" rel=\"noopener\">Good news: California grapes can handle a drought\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11647899\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/GettyImages-91160215.jpg\">\u003cimg class=\"size-medium wp-image-11647899\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/GettyImages-91160215-800x513.jpg\" alt=\"Wine drinkers can relax. Even intense drought is unlikely to kill California's grapevines.\" width=\"800\" height=\"513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-1920x1230.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-1180x756.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-520x333.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine drinkers can relax. Even intense drought is unlikely to kill California's grapevines. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While drought could be deadly to hops, grapevines apparently are made of tougher stuff.\u003c/p>\n\u003cp>A \u003ca href=\"https://ww2.kqed.org/science/2018/01/31/wine-lovers-relax-study-suggests-calif-grapevines-can-weather-searing-drought\" target=\"_blank\" rel=\"noopener\">new study\u003c/a> found that grapevines in the Napa Valley were not at risk of dying from \"even very dry conditions.\" It concluded that there was literally no level of drought it studied that could kill Wine Country grapevines.\u003c/p>\n\u003cp>Hopefully, this will lead to some water conservation efforts on the part of farmers. At the very least, we know that drought or no drought, there will be wine.\u003c/p>\n\u003cp>\u003cstrong>3. \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/eucalyptus-how-californias-most-hated-tree-took-root-2/\" target=\"_blank\" rel=\"noopener\">Eucalyptus trees: Friend or foe?\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11647129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS29073_eucalyptusgrove14-e1517539029317.jpg\">\u003cimg class=\"size-medium wp-image-11647129\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS29073_eucalyptusgrove14-800x533.jpg\" alt=\"Blue gum eucalyptus globulus grows fast and in poor soil, which made it a favorite of investors anticipating a hardwood famine in the early 1900s.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue gum eucalyptus globulus grows fast and in poor soil, which made it a favorite of investors anticipating a hardwood famine in the early 1900s. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people in California hate eucalyptus trees. Others \u003ca href=\"https://ww2.kqed.org/news/2015/07/19/berkeley-protesters-get-naked-to-save-eucalyptus-trees/\" target=\"_blank\" rel=\"noopener\">get naked\u003c/a> and hug them to stop them from being chopped down. I personally have no strong feelings about the trees, but I was fascinated to learn about \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/eucalyptus-how-californias-most-hated-tree-took-root-2/\" target=\"_blank\" rel=\"noopener\">their history\u003c/a> in California from KQED's \u003ca href=\"http://ww2.kqed.org/news/series/baycurious/\" target=\"_blank\" rel=\"noopener\">Bay Curious\u003c/a> podcast:\u003c/p>\n\u003cul>\n\u003cli>Eucalyptus seeds first came to California from Australia in the 19th century.\u003c/li>\n\u003cli>Californians planted tons of eucalyptus trees in the early 20th century ahead of an expected timber shortage that never materialized. So the state was stuck with them.\u003c/li>\n\u003cli>There's scientific and political disagreement over whether eucalyptus trees increase fire danger.\u003c/li>\n\u003cli>They're not native, but they're not \u003cem>super\u003c/em> invasive. Just \"moderately\" invasive.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>4. \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/how-oil-built-a-california-city-named-for-coal/\" target=\"_blank\" rel=\"noopener\">The charming story of how a California oil town got its coal-themed name\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11643102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut.jpg\">\u003cimg class=\"size-medium wp-image-11643102\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-800x598.jpg\" alt=\"Model Ts arrive in Coalinga in 1914, marking the city's first carload of automobiles. C. R. Vanderlip was the dealer.\" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-520x389.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Model Ts arrive in Coalinga in 1914, marking the city's first carload of automobiles. C. R. Vanderlip was the dealer. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Central Valley town of Coalinga has a pretty not-nature-friendly background. It started out as a coal town in the late 19th century, and then it hit it big as an oil producer in the early 20th century. But the \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/how-oil-built-a-california-city-named-for-coal\" target=\"_blank\" rel=\"noopener\">story behind its name\u003c/a> literally made me say, \"Awww. That's so cool!\"\u003c/p>\n\u003cblockquote>\u003cp>Between 1870 and 1880, coal was discovered in Coalinga, and mines to extract the resource were built into the hills. In 1888, miners built a railroad that connected the mines to coaling stations on the flat land. There were three of these loading stops: Coaling Station A, B and C.\u003c/p>\n\u003cp>Eventually, a little town sprouted around the first stop. Bill explains that Coaling Station A became the name of the town, and then they shortened it. “They just called it Coaling-A, instead of calling it Coaling Station A.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>5. \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/before-and-after-measuring-californias-thin-mountain-snowpack/\" target=\"_blank\" rel=\"noopener\">Where'd all the snow go?\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe frameborder=\"0\" class=\"juxtapose\" width=\"800\" height=\"600\" src=\"https://cdn.knightlab.com/libs/juxtapose/latest/embed/index.html?uid=406de6be-058b-11e8-b263-0edaf8f81e27\" scrolling=\"yes\">\u003c/iframe>\u003c/p>\n\u003cp>As a Minnesota guy, I love snow. As a current California resident, I don't get to see much of it.\u003c/p>\n\u003cp>And it turns out, there's even \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/before-and-after-measuring-californias-thin-mountain-snowpack/\" target=\"_blank\" rel=\"noopener\">less of it\u003c/a> this year than usual. I'm talking about the state's snowpack, which is just 27 percent of the average for this time of year, according to the California Department of Water Resources. KQED resident snowman Dan Brekke breaks it down:\u003c/p>\n\u003cblockquote>\u003cp>Why any of this matters: The mountain snowpack is often called California’s “frozen reservoir.” As a rule of thumb, water mavens say that the mountain snowpack supplies nearly one-third of California’s water needs. So, a meager snowpack means meager spring runoff into reservoirs — and perhaps, down the road, less water to distribute to farms and cities.\u003c/p>\n\u003cp>The DWR and other analysts are quick to point out that last year’s historic wet season filled the state’s reservoirs — most of which are storing more water than they typically would at this time of year.\u003c/p>\u003c/blockquote>\n\u003cp>So it might not be as bad as it sounds, but it's definitely not good.\u003c/p>\n\u003ch1>\u003ca href=\"https://ww2.kqed.org/science/2018/01/08/listen-1200-years-of-earths-climate-transformed-into-sound/\" target=\"_blank\" rel=\"noopener\">Before you go...\u003c/a>\u003c/h1>\n\u003cp>A Stanford researcher has created a \u003ca href=\"https://ww2.kqed.org/science/2018/01/08/listen-1200-years-of-earths-climate-transformed-into-sound/\" target=\"_blank\" rel=\"noopener\">piece of music\u003c/a> out of climate data from the past 1,200 years (collected by Berkeley researchers). Take a listen.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=ONuA9HmkF3M\u003c/p>\n\n","blocks":[],"excerpt":"Can California wine and beer survive climate change? That and more stories from California's natural world.","status":"publish","parent":0,"modified":1517868838,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":924},"headData":{"title":"How Climate Change Could Impact Your Wine and Beer | KQED","description":"Can California wine and beer survive climate change? That and more stories from California's natural world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"How Climate Change Could Impact Your Wine and Beer","datePublished":"2018-02-03T22:48:14.000Z","dateModified":"2018-02-05T22:13:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"disqusIdentifier":"11647865 https://ww2.kqed.org/news/?p=11647865","disqusUrl":"https://ww2.kqed.org/news/2018/02/03/how-climate-change-could-impact-your-wine-and-beer/","disqusTitle":"How Climate Change Could Impact Your Wine and Beer","path":"/news/11647865/how-climate-change-could-impact-your-wine-and-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's go outside and experience some nature. And we'll take our drinks with us.\u003c/p>\n\u003cp>This week, KQED reporters told us about how drought could spell doom for beer, but maybe not for wine. Plus they gave us some history on California's eucalyptus groves and a Central Valley town with perhaps the least environmentally friendly backstory in the world.\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/would-you-drink-beer-made-with-gmo-yeast-to-conserve-water/\" target=\"_blank\" rel=\"noopener\">Could GMO beer help the environment?\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11647823\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/gmobeeredit.jpg\">\u003cimg class=\"size-medium wp-image-11647823\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/gmobeeredit-800x388.jpg\" alt=\"Charles Denby and his colleague, Rachel Lee, prepare to pour their yeast samples into beer fermenters at the brewery at UC Davis.\" width=\"800\" height=\"388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-800x388.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-1020x495.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-960x466.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-240x117.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-375x182.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/gmobeeredit-520x253.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Denby and his colleague, Rachel Lee, prepare to pour their yeast samples into beer fermenters at the brewery at UC Davis. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer fun fact: It takes about 11 gallons of water to produce the hops for a single pint of beer. And the nation's hops supply is susceptible to drought and increased temperatures from climate change.\u003c/p>\n\u003cp>As a fan of hoppy IPAs, that doesn't sound too good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But one California scientist, Charles Denby, is trying to make \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/would-you-drink-beer-made-with-gmo-yeast-to-conserve-water/\" target=\"_blank\" rel=\"noopener\">beer with genetically modified yeast\u003c/a> instead of hops, while still maintaining that hoppy flavor we love. He's got a Ph.D. in molecular and cellular biology, and, like many great ideas, his aha moment came in the bathroom:\u003c/p>\n\u003cblockquote>\u003cp>“I was literally sitting in the bathtub reading this book about brewing science and I got to the section about hops. And they actually spelled out exactly what the molecules were for the primary determinants for hoppy flavor,” says Denby. “And I looked at the molecules and was like, ‘Oh my God.’ ”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>2. \u003ca href=\"https://ww2.kqed.org/science/2018/01/31/wine-lovers-relax-study-suggests-calif-grapevines-can-weather-searing-drought/\" target=\"_blank\" rel=\"noopener\">Good news: California grapes can handle a drought\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11647899\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/GettyImages-91160215.jpg\">\u003cimg class=\"size-medium wp-image-11647899\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/GettyImages-91160215-800x513.jpg\" alt=\"Wine drinkers can relax. Even intense drought is unlikely to kill California's grapevines.\" width=\"800\" height=\"513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-1920x1230.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-1180x756.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/GettyImages-91160215-520x333.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine drinkers can relax. Even intense drought is unlikely to kill California's grapevines. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While drought could be deadly to hops, grapevines apparently are made of tougher stuff.\u003c/p>\n\u003cp>A \u003ca href=\"https://ww2.kqed.org/science/2018/01/31/wine-lovers-relax-study-suggests-calif-grapevines-can-weather-searing-drought\" target=\"_blank\" rel=\"noopener\">new study\u003c/a> found that grapevines in the Napa Valley were not at risk of dying from \"even very dry conditions.\" It concluded that there was literally no level of drought it studied that could kill Wine Country grapevines.\u003c/p>\n\u003cp>Hopefully, this will lead to some water conservation efforts on the part of farmers. At the very least, we know that drought or no drought, there will be wine.\u003c/p>\n\u003cp>\u003cstrong>3. \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/eucalyptus-how-californias-most-hated-tree-took-root-2/\" target=\"_blank\" rel=\"noopener\">Eucalyptus trees: Friend or foe?\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11647129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS29073_eucalyptusgrove14-e1517539029317.jpg\">\u003cimg class=\"size-medium wp-image-11647129\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS29073_eucalyptusgrove14-800x533.jpg\" alt=\"Blue gum eucalyptus globulus grows fast and in poor soil, which made it a favorite of investors anticipating a hardwood famine in the early 1900s.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue gum eucalyptus globulus grows fast and in poor soil, which made it a favorite of investors anticipating a hardwood famine in the early 1900s. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people in California hate eucalyptus trees. Others \u003ca href=\"https://ww2.kqed.org/news/2015/07/19/berkeley-protesters-get-naked-to-save-eucalyptus-trees/\" target=\"_blank\" rel=\"noopener\">get naked\u003c/a> and hug them to stop them from being chopped down. I personally have no strong feelings about the trees, but I was fascinated to learn about \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/eucalyptus-how-californias-most-hated-tree-took-root-2/\" target=\"_blank\" rel=\"noopener\">their history\u003c/a> in California from KQED's \u003ca href=\"http://ww2.kqed.org/news/series/baycurious/\" target=\"_blank\" rel=\"noopener\">Bay Curious\u003c/a> podcast:\u003c/p>\n\u003cul>\n\u003cli>Eucalyptus seeds first came to California from Australia in the 19th century.\u003c/li>\n\u003cli>Californians planted tons of eucalyptus trees in the early 20th century ahead of an expected timber shortage that never materialized. So the state was stuck with them.\u003c/li>\n\u003cli>There's scientific and political disagreement over whether eucalyptus trees increase fire danger.\u003c/li>\n\u003cli>They're not native, but they're not \u003cem>super\u003c/em> invasive. Just \"moderately\" invasive.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>4. \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/how-oil-built-a-california-city-named-for-coal/\" target=\"_blank\" rel=\"noopener\">The charming story of how a California oil town got its coal-themed name\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_11643102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut.jpg\">\u003cimg class=\"size-medium wp-image-11643102\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-800x598.jpg\" alt=\"Model Ts arrive in Coalinga in 1914, marking the city's first carload of automobiles. C. R. Vanderlip was the dealer.\" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/01/RS28578_Caoalinga_Ts_-qut-520x389.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Model Ts arrive in Coalinga in 1914, marking the city's first carload of automobiles. C. R. Vanderlip was the dealer. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Central Valley town of Coalinga has a pretty not-nature-friendly background. It started out as a coal town in the late 19th century, and then it hit it big as an oil producer in the early 20th century. But the \u003ca href=\"https://ww2.kqed.org/news/2018/02/02/how-oil-built-a-california-city-named-for-coal\" target=\"_blank\" rel=\"noopener\">story behind its name\u003c/a> literally made me say, \"Awww. That's so cool!\"\u003c/p>\n\u003cblockquote>\u003cp>Between 1870 and 1880, coal was discovered in Coalinga, and mines to extract the resource were built into the hills. In 1888, miners built a railroad that connected the mines to coaling stations on the flat land. There were three of these loading stops: Coaling Station A, B and C.\u003c/p>\n\u003cp>Eventually, a little town sprouted around the first stop. Bill explains that Coaling Station A became the name of the town, and then they shortened it. “They just called it Coaling-A, instead of calling it Coaling Station A.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>5. \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/before-and-after-measuring-californias-thin-mountain-snowpack/\" target=\"_blank\" rel=\"noopener\">Where'd all the snow go?\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe frameborder=\"0\" class=\"juxtapose\" width=\"800\" height=\"600\" src=\"https://cdn.knightlab.com/libs/juxtapose/latest/embed/index.html?uid=406de6be-058b-11e8-b263-0edaf8f81e27\" scrolling=\"yes\">\u003c/iframe>\u003c/p>\n\u003cp>As a Minnesota guy, I love snow. As a current California resident, I don't get to see much of it.\u003c/p>\n\u003cp>And it turns out, there's even \u003ca href=\"https://ww2.kqed.org/news/2018/02/01/before-and-after-measuring-californias-thin-mountain-snowpack/\" target=\"_blank\" rel=\"noopener\">less of it\u003c/a> this year than usual. I'm talking about the state's snowpack, which is just 27 percent of the average for this time of year, according to the California Department of Water Resources. KQED resident snowman Dan Brekke breaks it down:\u003c/p>\n\u003cblockquote>\u003cp>Why any of this matters: The mountain snowpack is often called California’s “frozen reservoir.” As a rule of thumb, water mavens say that the mountain snowpack supplies nearly one-third of California’s water needs. So, a meager snowpack means meager spring runoff into reservoirs — and perhaps, down the road, less water to distribute to farms and cities.\u003c/p>\n\u003cp>The DWR and other analysts are quick to point out that last year’s historic wet season filled the state’s reservoirs — most of which are storing more water than they typically would at this time of year.\u003c/p>\u003c/blockquote>\n\u003cp>So it might not be as bad as it sounds, but it's definitely not good.\u003c/p>\n\u003ch1>\u003ca href=\"https://ww2.kqed.org/science/2018/01/08/listen-1200-years-of-earths-climate-transformed-into-sound/\" target=\"_blank\" rel=\"noopener\">Before you go...\u003c/a>\u003c/h1>\n\u003cp>A Stanford researcher has created a \u003ca href=\"https://ww2.kqed.org/science/2018/01/08/listen-1200-years-of-earths-climate-transformed-into-sound/\" target=\"_blank\" rel=\"noopener\">piece of music\u003c/a> out of climate data from the past 1,200 years (collected by Berkeley researchers). Take a listen.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ONuA9HmkF3M'\n title='//www.youtube.com/embed/ONuA9HmkF3M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11647865/how-climate-change-could-impact-your-wine-and-beer","authors":["11260"],"programs":["news_6944","news_72"],"categories":["news_223","news_8","news_356"],"tags":["news_21212","news_255","news_19542","news_333","news_1275","news_22121"],"featImg":"news_11647890","label":"news_72"},"news_11615757":{"type":"posts","id":"news_11615757","meta":{"index":"posts_1591205157","site":"news","id":"11615757","score":null,"sort":[1517607041000]},"guestAuthors":[],"slug":"would-you-drink-beer-made-with-gmo-yeast-to-conserve-water","title":"Would You Drink Beer Made With GMO Yeast to Conserve Water?","publishDate":1517607041,"format":"audio","headTitle":"The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">If you are a beer drinker, it might surprise you to learn how much water goes into one pint of beer. About 11 gallons just for the hops alone.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But there’s a scientist named Charles Denby who wants to replace those hops with genetically engineered yeast. And he’s doing this because he wants to make beer more climate-friendly. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'm really interested in making an impact on the process,” says Denby, “and if that means that we can cut out trillions of liters of water that’s used on hop agriculture every year, that’s really the pie-in-the-sky goal for me.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Denby wants to replace hops because the crop is vulnerable to climate change. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Most of the nation’s hops, and many of California’s hops, are grown in the Yakima Valley in the state of Washington. And\u003c/span>\u003ca href=\"https://www.climate.gov/news-features/climate-and/climate-beer\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\"> that area is expected to have less water \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">because of higher temperatures and intense drought. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615763\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The UC Davis brewery where Charles Denby brewed the first batch of his GMO yeast. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The challenge for Denby is creating yeast that tastes hoppy enough. I met him at a brewery at UC Davis last summer to see his experiment in action. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sound of heavy metal filled the room and steam hissed from silver machines. Denby yelled over the noise and explained that beer is made from water, barley, yeast and hops. But the four batches he was making that day wouldn’t include that last ingredient. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instead of hops, he added his GMO yeast to three large fermenters. As a control, he added generic yeast that he didn't genetically modify to the fourth fermenter.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">His yeast is made with the genes from mint and basil plants. He combined these genes with yeast DNA, then mixed them with yeast cells. He’s hoping this process will lead to some interesting flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Denby started this research, he wasn't a big beer drinker. But after his friend gave him a home brewing kit a few years ago, he got into the science behind it. His interest in brewing, along with a \u003c/span>\u003cspan style=\"font-weight: 400\">Ph.D. in molecular and cellular biology\u003c/span>\u003cspan style=\"font-weight: 400\">, led him to make a discovery. \u003c/span>\u003c/p>\n\u003cp>“I was literally sitting in the bathtub reading this book about brewing science and I got to the section about hops. And they actually spelled out exactly what the molecules were for the primary determinants for hoppy flavor,” says Denby. “And I looked at the molecules and was like, ‘Oh my God.’ ”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Right now, he says he’s the only scientist using GMO yeast to make beer. \u003c/span>\u003cspan style=\"font-weight: 400\">But getting that beer to market is tricky because GMOs carry some heavy baggage.\u003c/span>\u003c/p>\n\u003cp>Companies like Monsanto have made GMO crops resistant to pesticides that kill weeds. But these pesticides lead to diversity loss and they also drift to nearby farms and kill non-GMO crops.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bill Freese, a science policy analyst at the \u003c/span>\u003ca href=\"https://www.centerforfoodsafety.org/about-us\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Center for Food Safety\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, says these weeds eventually develop a resistance to the pesticides, and so more toxic chemicals are needed. And the cycle continues.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615765\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Charles Denby pours one of his GMO yeast solutions into a fermenter at the UC Davis brewery. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Denby explains he isn’t in the business of making harmful chemicals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'll have friends and family say, ‘Oh I don't eat anything GMO,’ and I have to be very patient and just explain what the potential benefits are,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But his research still involves risk. There’s the fear his GMO yeast could escape and \u003c/span>\u003ca href=\"http://www.popularmechanics.com/science/health/a10911/better-beer-from-genetically-engineered-yeast-16992861/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">alter yeast in the wild.\u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then there is the regulation of GMO products. There are \u003ca href=\"https://www.centerforfoodsafety.org/files/freese_safetytestingandregulationofgeneticallyebgineeredfoods_nov212004_62269.pdf\" target=\"_blank\" rel=\"noopener\">no mandatory rules that say GMO products must be safe\u003c/a> to eat or drink. There’s only \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/default.htm\" target=\"_blank\" rel=\"noopener\">a voluntary process\u003c/a> by which scientists test their GMO creations themselves and then ask the FDA if they approve the product as safe. \u003c/span>\u003c/p>\n\u003cp>But there is a caveat. If a company doesn't submit for FDA approval and places their GMO product on the market, they would most likely face liability issues. \u003cspan style=\"font-weight: 400\">Denby made sure to submit his results last year and is waiting to hear from the FDA.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While Freese\u003c/span>\u003ca href=\"https://www.centerforfoodsafety.org/reports/2156/safety-testing-and-regulation-of-genetically-engineered-foods\" target=\"_blank\" rel=\"noopener noreferrer\"> says there should be more regulation,\u003c/a> scientific research conducted so far has not detected any significant hazards directly connected with the use of genetically engineered crops, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24041244\" target=\"_blank\" rel=\"noopener\">according to a 10 year review.\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Denby says the benefits of his research outweigh the harms. “\u003c/span>\u003cspan style=\"font-weight: 400\">My position on GMO products has definitely evolved. I'm very pro. Obviously, you want to make sure they don't have allergenic effects, but you can save a lot of resources,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the meantime, Denby wants to make \u003c/span>\u003cspan style=\"font-weight: 400\">sure his beer actually tastes good. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He reached out to Sonoma County's Lagunitas Brewing Co., and they set up a companywide taste test.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615766\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Charles Denby fills out a questionnaire after tasting his beers for the first time in the Sensory Lab at the Lagunitas Brewing Co. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Denby brought the samples he brewed at UC Davis to the Sensory Lab at the brewery. I watched as Bryan Donaldson, the lab's innovation manager, led Denby through the process. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, Denby sat down in a private booth. Then, a blue light came on and a small door slid open. A woman on the other side handed him a tray with four samples of his beer -- three from his GMO yeast and the fourth from the control. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After the tasting, Denby pushed back his chair and breathed. \u003c/span>\u003cspan style=\"font-weight: 400\">They actually tasted good. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I've been nervous all day, all week, and I feel like a pretty profound sense of relief,” said Denby. “I guess the next thing that I'm nervous about is, is it going to be [similarly] perceived by the general public or a group of expert tasters as well, or is it gonna be just in my mind?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But before leaving the lab, expert taster Bryan weighed in on the samples.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I got some fruit notes off a couple of them,\" he commented. \"One was straight-up Fruit Loops and then one was kinda orangey, like orange blossoms.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615768\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Denby talks about the flavors in his beer with Bryan Donaldson, the innovation manager at Lagunitas Brewing Co. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">We headed to the company’s bar to try some other beers, and Denby told me his next step would be getting brewing companies to bottle his beer. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few months later, I caught up with Denby to see if he got the taste testing results back. He told me the results were quite positive: two of his beers were hoppy enough for the judges.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then he told me he had some exciting news. He received a \u003ca href=\"https://www.nsf.gov/awardsearch/showAward?AWD_ID=1722376&HistoricalAwards=false\" target=\"_blank\" rel=\"noopener\">grant from the National Science Foundation.\u003c/a> He's starting his own brewery science company and wants to experiment with new flavors -- \u003c/span>\u003cspan style=\"font-weight: 400\">like passion fruit, gooseberry or broom flower. He says that by using genetically engineered yeast instead of real hops, beer can taste like anything. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Biologist Charles Denby is using GMO yeast to make beer more climate-friendly.","status":"publish","parent":0,"modified":1517947464,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1207},"headData":{"title":"Would You Drink Beer Made With GMO Yeast to Conserve Water? | KQED","description":"Biologist Charles Denby is using GMO yeast to make beer more climate-friendly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Would You Drink Beer Made With GMO Yeast to Conserve Water?","datePublished":"2018-02-02T21:30:41.000Z","dateModified":"2018-02-06T20:04:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"Y","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"disqusIdentifier":"11615757 https://ww2.kqed.org/news/?p=11615757","disqusUrl":"https://ww2.kqed.org/news/2018/02/02/would-you-drink-beer-made-with-gmo-yeast-to-conserve-water/","disqusTitle":"Would You Drink Beer Made With GMO Yeast to Conserve Water?","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2018/02/20180202ctcrmag.mp3","path":"/news/11615757/would-you-drink-beer-made-with-gmo-yeast-to-conserve-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If you are a beer drinker, it might surprise you to learn how much water goes into one pint of beer. About 11 gallons just for the hops alone.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But there’s a scientist named Charles Denby who wants to replace those hops with genetically engineered yeast. And he’s doing this because he wants to make beer more climate-friendly. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'm really interested in making an impact on the process,” says Denby, “and if that means that we can cut out trillions of liters of water that’s used on hop agriculture every year, that’s really the pie-in-the-sky goal for me.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Denby wants to replace hops because the crop is vulnerable to climate change. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Most of the nation’s hops, and many of California’s hops, are grown in the Yakima Valley in the state of Washington. And\u003c/span>\u003ca href=\"https://www.climate.gov/news-features/climate-and/climate-beer\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\"> that area is expected to have less water \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">because of higher temperatures and intense drought. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615763\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-1.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The UC Davis brewery where Charles Denby brewed the first batch of his GMO yeast. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The challenge for Denby is creating yeast that tastes hoppy enough. I met him at a brewery at UC Davis last summer to see his experiment in action. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sound of heavy metal filled the room and steam hissed from silver machines. Denby yelled over the noise and explained that beer is made from water, barley, yeast and hops. But the four batches he was making that day wouldn’t include that last ingredient. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instead of hops, he added his GMO yeast to three large fermenters. As a control, he added generic yeast that he didn't genetically modify to the fourth fermenter.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">His yeast is made with the genes from mint and basil plants. He combined these genes with yeast DNA, then mixed them with yeast cells. He’s hoping this process will lead to some interesting flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Denby started this research, he wasn't a big beer drinker. But after his friend gave him a home brewing kit a few years ago, he got into the science behind it. His interest in brewing, along with a \u003c/span>\u003cspan style=\"font-weight: 400\">Ph.D. in molecular and cellular biology\u003c/span>\u003cspan style=\"font-weight: 400\">, led him to make a discovery. \u003c/span>\u003c/p>\n\u003cp>“I was literally sitting in the bathtub reading this book about brewing science and I got to the section about hops. And they actually spelled out exactly what the molecules were for the primary determinants for hoppy flavor,” says Denby. “And I looked at the molecules and was like, ‘Oh my God.’ ”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Right now, he says he’s the only scientist using GMO yeast to make beer. \u003c/span>\u003cspan style=\"font-weight: 400\">But getting that beer to market is tricky because GMOs carry some heavy baggage.\u003c/span>\u003c/p>\n\u003cp>Companies like Monsanto have made GMO crops resistant to pesticides that kill weeds. But these pesticides lead to diversity loss and they also drift to nearby farms and kill non-GMO crops.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bill Freese, a science policy analyst at the \u003c/span>\u003ca href=\"https://www.centerforfoodsafety.org/about-us\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Center for Food Safety\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, says these weeds eventually develop a resistance to the pesticides, and so more toxic chemicals are needed. And the cycle continues.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615765\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-3.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Charles Denby pours one of his GMO yeast solutions into a fermenter at the UC Davis brewery. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Denby explains he isn’t in the business of making harmful chemicals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'll have friends and family say, ‘Oh I don't eat anything GMO,’ and I have to be very patient and just explain what the potential benefits are,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But his research still involves risk. There’s the fear his GMO yeast could escape and \u003c/span>\u003ca href=\"http://www.popularmechanics.com/science/health/a10911/better-beer-from-genetically-engineered-yeast-16992861/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">alter yeast in the wild.\u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then there is the regulation of GMO products. There are \u003ca href=\"https://www.centerforfoodsafety.org/files/freese_safetytestingandregulationofgeneticallyebgineeredfoods_nov212004_62269.pdf\" target=\"_blank\" rel=\"noopener\">no mandatory rules that say GMO products must be safe\u003c/a> to eat or drink. There’s only \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/default.htm\" target=\"_blank\" rel=\"noopener\">a voluntary process\u003c/a> by which scientists test their GMO creations themselves and then ask the FDA if they approve the product as safe. \u003c/span>\u003c/p>\n\u003cp>But there is a caveat. If a company doesn't submit for FDA approval and places their GMO product on the market, they would most likely face liability issues. \u003cspan style=\"font-weight: 400\">Denby made sure to submit his results last year and is waiting to hear from the FDA.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While Freese\u003c/span>\u003ca href=\"https://www.centerforfoodsafety.org/reports/2156/safety-testing-and-regulation-of-genetically-engineered-foods\" target=\"_blank\" rel=\"noopener noreferrer\"> says there should be more regulation,\u003c/a> scientific research conducted so far has not detected any significant hazards directly connected with the use of genetically engineered crops, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24041244\" target=\"_blank\" rel=\"noopener\">according to a 10 year review.\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Denby says the benefits of his research outweigh the harms. “\u003c/span>\u003cspan style=\"font-weight: 400\">My position on GMO products has definitely evolved. I'm very pro. Obviously, you want to make sure they don't have allergenic effects, but you can save a lot of resources,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the meantime, Denby wants to make \u003c/span>\u003cspan style=\"font-weight: 400\">sure his beer actually tastes good. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He reached out to Sonoma County's Lagunitas Brewing Co., and they set up a companywide taste test.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615766\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-4.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Charles Denby fills out a questionnaire after tasting his beers for the first time in the Sensory Lab at the Lagunitas Brewing Co. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Denby brought the samples he brewed at UC Davis to the Sensory Lab at the brewery. I watched as Bryan Donaldson, the lab's innovation manager, led Denby through the process. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, Denby sat down in a private booth. Then, a blue light came on and a small door slid open. A woman on the other side handed him a tray with four samples of his beer -- three from his GMO yeast and the fourth from the control. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After the tasting, Denby pushed back his chair and breathed. \u003c/span>\u003cspan style=\"font-weight: 400\">They actually tasted good. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I've been nervous all day, all week, and I feel like a pretty profound sense of relief,” said Denby. “I guess the next thing that I'm nervous about is, is it going to be [similarly] perceived by the general public or a group of expert tasters as well, or is it gonna be just in my mind?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But before leaving the lab, expert taster Bryan weighed in on the samples.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I got some fruit notes off a couple of them,\" he commented. \"One was straight-up Fruit Loops and then one was kinda orangey, like orange blossoms.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11615768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11615768\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/09/GMObeer-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/09/GMObeer-5.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Denby talks about the flavors in his beer with Bryan Donaldson, the innovation manager at Lagunitas Brewing Co. \u003ccite>(Sarah Craig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">We headed to the company’s bar to try some other beers, and Denby told me his next step would be getting brewing companies to bottle his beer. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few months later, I caught up with Denby to see if he got the taste testing results back. He told me the results were quite positive: two of his beers were hoppy enough for the judges.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then he told me he had some exciting news. He received a \u003ca href=\"https://www.nsf.gov/awardsearch/showAward?AWD_ID=1722376&HistoricalAwards=false\" target=\"_blank\" rel=\"noopener\">grant from the National Science Foundation.\u003c/a> He's starting his own brewery science company and wants to experiment with new flavors -- \u003c/span>\u003cspan style=\"font-weight: 400\">like passion fruit, gooseberry or broom flower. He says that by using genetically engineered yeast instead of real hops, beer can taste like anything. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11615757/would-you-drink-beer-made-with-gmo-yeast-to-conserve-water","authors":["11327"],"programs":["news_72"],"categories":["news_19906","news_356","news_248"],"tags":["news_21212","news_255"],"featImg":"news_11647823","label":"news_72"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? 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You ask the questions. You decide what Bay Curious investigates. 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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 />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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. 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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":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"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. 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