With the announced closing of Anchor Brewing Company this summer, one tradition many beer aficionados realized would be coming to an end was enjoying the brewery’s beloved Our Special Ale, a beer it releases in time for the holidays every year. Learn more about the history of this beer and how it has evolved since its inception nearly 50 years ago. Plus, get advice from a former Anchor Brewmaster to brew a beer similar in style that may just become your new tradition to share with family and friends.
An ode to Anchor Brewing Co.’s annual holiday release Our Special Ale with advice gleaned from former longtime Anchor Brewmaster Scott Ungermann.
Hot summer temperatures can make chilling and fermenting more difficult, but with these techniques you won’t need to sweat it when things heat up.
On a recent road trip through eastern Oregon, my wife and I finally got to visit a brewpub that has been on our list for a long time, Deschutes Brewing in Bend.
A quest of mine to brew a flavorful but quaffable session ale was coming up short. I was getting wonderfully high extract efficiencies, near 90%, but my ordinary bitters, milds and Scottish
Anchor Brewing Co.’s Liberty Ale clone (5 gallons/19 L, all-grain) OG = 1.059 FG = 1.011 IBU = 48 SRM = 4 ABV = 5.9% Ingredients 12.5 lbs. (5.7 kg) 2-row pale
This seasonal oatmeal stout is named in honor of Firestone Walker’s Brewmaster Matt “Merlin” Brynildson, who earned the nickname because of his magical ability to rack up top honors at prestigious beer competitions. This is a rich beer, with dark chocolate and roasted coffee flavors. It boasts a truly creamy mouthfeel and dry finish.
When Old World Pilsner goes US West Coast, the result is Pivo Hoppy Pils. Brewed with classic influences from Germany and the Czech Republic, Pivo is then dry hopped to pump up the floral, spicy, herbal, and lemongrass aromatics in German Saphir hops.
This is a traditional-style English pub bitter that is only available on tap at the Bend brewpub. Features notes of caramel and is very earthy.
Available from October through December, Jubelale features a deep red color and notes of cocoa, dried fruit, and toffee.