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The can: Anchor Steam Beer, $11.99 per six-pack
The back story: For most fans of craft beer, Anchor Steam is a familiar name. The California brewery behind it, now owned by Japan-based Sapporo Breweries 2501, +0.35%, actually predates the craft revolution, with a history going back to the Gold Rush era. It remains a signature sip in the craft community partly because of the unique brewing method behind it, which involves fermenting yeast typically used for lager-style beers at warmer temperatures more typically associated with ales.
But enough of the technicalities. The real question is what makes Anchor relevant right now? In short, cans.
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After 100-plus years, Anchor is available in cans for the first time. (Don’t worry, bottle lovers — it’s still available that way, too.) A generation ago, cans were considered a no-no for beer geeks, largely because of the metallic taste some felt they imparted to the brew. But that has changed in recent years with better can-lining technology. In fact, cans have become the go-to vessel for many a craft aficionado, with market researcher Nielsen NLSN, +1.82% saying the format is likely to become even more popular over time.
If anything, Anchor is a little late to the trend: Venerable craft brewer Samuel Adams introduced its “Sam can” seven years ago.
Either way, Scott Ungermann, brewmaster at Anchor Brewing Company, the makers of Anchor Steam, says he’s a can fan. He notes that cans have several advantages — for example, they are light-proof (light is an enemy of beer) and leak-proof. And he says the can-lining technology of today does “preserve the flavor of beer quite well.”
What we think about it: We admit we’re still of that older school bottles-are-better way of thinking. But truth be told, Anchor in cans is still, well, Anchor, an enjoyable brew that’s mildly hoppy and has a pleasing caramel-like sweetness. Ungermann says you should also pick up a “final hint of banana.”
How to enjoy it: Just crack open a can and, well, enjoy. The Anchor teams says the beer does pair especially well with grilled foods — think a steak with caramelized onions.
