Sapporo Buys Anchor Brewing

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This morning Anchor Brewing and Sapporo anounced that Sapporo Holdings Limited was acquiring all of the equity interest in Anchor Brewing Company, and that they’ll take over at the end of the month, August 31. As large as the beer industry is, it’s also a small community where everybody knows everybody, and everybody talks. As a result, there are few secrets. This was one of those rumors that has been circulating around the beer world for months. It’s a rumor everybody was talking about but no one could confirm, though no one was denying it either. Anchor’s press release holds back the amount of the sale, but the news release from Sapporo gives the transaction as $85 million, which seems like a bargain. Sapporo bought only the brewery; Anchor’s distillery business will be spun off into a separate company.

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Here’s Anchor’s press release:

San Francisco, CA (August 3, 2017) – Anchor Brewing Company announces that Sapporo Holdings Limited will be acquiring the company with plans to continue Anchor’s traditions and legacy in San Francisco while growing the brand globally. Anchor Brewing Company’s flagship beer, Anchor Steam® Beer, has been brewed in San Francisco since 1896. Sapporo has a long-standing history in Japan dating back to 1876 and an appreciation for tradition, craftsmanship and provenance which are all fundamental tenets of Anchor.

“Sapporo shares our values and appreciates our unique, time-honored approach to brewing,” said Keith Greggor, Anchor Brewing Co-Owner. “With both a long-term vision and the resources to realize it, Sapporo will keep brewing Anchor’s beers in San Francisco while expanding to new markets worldwide.”

“Anchor Steam Beer is a San Francisco original, inspiring a new generation of brewers and beer lovers around the world,” said Masaki Oga, President and Representative Director, Sapporo Holdings LTD. “Both companies share a brewing philosophy backed by long histories and this transaction enables both Sapporo Group’s US business and Anchor Brewing Company’s global business to make a further leap forward.”

More than 50 years ago, Anchor started the modern craft beer movement with a series of innovations. Anchor brewed the first post-prohibition Porter, ignited todays IPA boom when it introduced dry-hopping and the cascade hop and created the industry’s first seasonal beers. Since then, the emergence of thousands of craft breweries within the United States and around the world has created the need for scale and synergies to compete in a growing global market for craft beer.

Anchor’s experienced management team will continue to run the business but now benefit from superior financing and additional resources. Sapporo is committed to preserving and maintaining Anchor’s operations in San Francisco, including the historic Potrero Hill brewery. Sapporo will invest in the brewery to improve production efficiencies and will strengthen all aspects of management and production to ensure the highest quality of beer is consistently delivered. In addition, Sapporo is fully supportive of Anchor’s new public taproom concept that will be opening soon. Sapporo will also export Anchor to new international markets using its global distribution resources.

The transaction is expected to close on August 31st; subject to customary closing conditions. Terms are not disclosed. Anchor Distilling Company is not part of this transaction and will now become a fully independent company in its own right.

Sapporo first made its way to America in 1964. In 1984, SAPPORO U.S.A., INC. was founded to help preserve our high standard of quality throughout the country. Today, Sapporo stands alone as the best-selling Asian Beer in the United States for more than 30 years.

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Sapporo’s announcement on their website is more perfunctory and all-business, but in some ways more illuminating:

Sapporo Holdings Limited (hereinafter “Sapporo Holdings”) will acquire all of the equity interest of Anchor Brewing Company (California, US; hereinafter “Anchor”).

The Sapporo Group plans to further expand its US beer business by adding Anchor, a prominent beer manufacturer which produces the leading brand “Anchor Steam® Beer,” to its group.

1. Equity transfer agreement

Sapporo Holdings will enter into an equity transfer agreement with Anchor’s parent company Anchor Brewers and Distillers, LLC (hereinafter “ABD”). The transaction will be conducted through Sapporo Holdings’ subsidiary, to be established for the purpose of entering into the agreement. Sapporo will obtain all of ABD’s equity interest in Anchor which will join its group companies.

Execution date of agreement: August 3, 2017 (Thursday)

Equity transfer date: August 31, 2017 (Thursday)

2. Rationale behind Agreement

Last year, the Sapporo Group formulated the new Long-Term Management Vision “SPEED 150” through 2026, the year marking the Group’s 150th anniversary since its founding. The vision set forth in Speed 150 is for the Sapporo Group to be a company with highly unique brands in the fields of “Alcoholic Beverages,” “Food,” and “Soft Drinks” around the world.

Regarding its “Promote Global Business Expansion” policy, a key driver of its group growth strategy, Sapporo Group is pushing forward a distinctive plan that designates North America its business base and the rapidly growing “Southeast Asian” region as its highest-priority markets. In the US where the SAPPORO brand has maintained its position as the No. 1 Asian beer in the country over 30 years, the Group has been considering expanding its beer business through the acquisition of a new brand as well as further growing the SAPPORO brand.

Anchor is a prominent and historic US beer producer founded in 1896 in San Francisco. “Anchor Steam Beer,” its flagship brand, is said to be an icon that ignited the current craft beer boom in the US. Armed with its strong brand power primarily in San Francisco, where it is based, as well as other areas across the US, it has been enjoyed by countless beer lovers throughout the years.

The addition of Anchor’s strong brand power and network to the Sapporo Group’s US beer business portfolio through the conclusion of this agreement is expected to accelerate its speed of growth in the US.

3. About Anchor

Name: Anchor Brewing Company, LLC (beer manufacturing and sales)
Location: 1705 Mariposa Street, San Francisco, California, USA
Year founded: 1896
Representative: CEO Matt Davenport
Num. of employees: 160 (as of December 2016)
Production plant: One plant (San Francisco, California state)
Sales volume Approximate: 1.75 million cases (equivalent to 355ml × 24 bottles in 2016)
Annual sales Approximate: 33 million U.S. dollars (about ¥3.7 billion in fiscal 12/2016)

(Note 1) Sapporo Holdings acquired Anchor Brewing Company’s “equity” instead of its shares due to the fact that the latter is a limited liability company.

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This is, of course, big news, especially locally. The Chronicle got the exclusive on the story because Fritz Maytag had a good relationship with his local paper and after the Griffon Group bought Anchor they continued that tradition. So my newspaper group, like everyone else, was a little behind, and while their reporters are working on the story itself, they asked me to write an analysis of what the sale means for beer lovers, written for a mainstream audience, so please forgive the explanations of everyday things known by most beer aficionados. After an introduction similar to the one that began this post, here’s my initial thoughts on the acquisition of Anchor:

We know why Sapporo wanted Anchor. Their 150th anniversary is coming in 2026, and they’ve made it policy “to be a company with highly unique brands in the fields of ‘Alcoholic Beverages,’ ‘Food,’ and ‘Soft Drinks’ around the world.” They call it “Speed 150,” or the “Promote Global Business Expansion” policy. For the last thirty years, Sapporo has been the number one beer in the Asian market, but they have plans to expand worldwide through the acquisition of new brands. For example, in 2006, Sapporo bought the third-largest brewer in Canada, Sleeman Breweries.

Sapporo considered Anchor a prime target, characterizing the brewery as “a prominent and historic US beer producer founded in 1896 in San Francisco. ‘Anchor Steam Beer,’ its flagship brand, is said to be an icon that ignited the current craft beer boom in the US. Armed with its strong brand power primarily in San Francisco, where it is based, as well as other areas across the US, it has been enjoyed by countless beer lovers throughout the years.”

So what about Anchor? Why were they interested in being part of Sapporo? According to the rumors, Anchor’s been looking for funding to help fuel their growth for at least a year, as sales faltered somewhat in recent years. They’ve remained a strong brand, but the many new beers they’ve been releasing haven’t all done as well as hoped, and it’s been widely rumored that capacity has been down. Capacity is the maximum amount of beer a brewery can brew in a year, and the closer to 100% a brewery is, the more profitable they are. According to Anchor’s president, Keith Greggor, they’re currently operating at between 55 and 60 percent. The grand Pier 48 plan to build a new brewery and event space near AT&T Park has been on hold for a while now, and it’s unclear if that will change. What will change is Anchor will have access to expansion money and other resources that a company as large as Sapporo can make available for them. For example, they’ve already announced a new public taproom on De Haro St., across the street from the existing brewery will go forward as planned.

As is almost always the case, initially nothing will change at Anchor Brewing. None of the beers will change, they’ll continue to brew at their location on Potrero Hill and the current management team will remain at the helm. When Fritz Maytag sold Anchor to the Griffin Group in 2010, very little changed initially, though many hardcore beer lovers were concerned. As the beer industry is going through a period of time where breweries being bought by other breweries or financial groups is becoming commonplace, these deals are often met with a backlash. After an announced sale, many vow to no longer drink beer from the acquired brewery. It was particularly strong when Anheuser-Busch InBev bought 10 Barrel Brewing, Golden Road Brewing and several others recently or when Constellation Brands bought Ballast Point.

Most beer drinkers will be unaffected. Most don’t follow the beer industry’s news at all, and just buy the beer they like to drink. That’s what recent history has shown. There’s a small subset of all craft beer drinkers who really do follow the beer news, and care deeply about whether or not the brewery is independent. They’re often vicious on social media and once a brewery has “sold out,” they become dead to them. But in almost every case, the new markets and increased distribution that resulted from the acquisition more than makes up for losing their business and sales overall increase, often dramatically.

The trade association for craft breweries — The Brewers Association — has been promoting the value of independent breweries for many years, and rewrote their definition of a “craft brewery” in part to reflect that but also to determine who can be a member. They also recently rolled out an “Independent Craft Beer Seal” that members can put on their labels to indicate that they’re not owned by another company (or at least not more than 25 percent).

Being bought by Sapporo will make Anchor no longer eligible to be a member of the Brewers Association, which is particularly strange since Anchor Brewery is credited with starting the entire craft beer movement that resulted in the conditions that led to a trade group representing small brewers being viable. So as the days and weeks unfold, it will be interesting to see how hardcore beer lovers react. So far this morning, after the announcement, reactions have been fairly tame, at least compared to previous sales. Maybe we’re getting used to these things. They’ve definitely become part of the maturing of the craft beer industry, and we’ll continue to see many more in the coming years. This is simply part of the ups and downs of any industry.

But many beer lovers tend to be more emotional and feel an attachment to their favorite brewery, much more so than seems to happen in other businesses. Many breweries, in addition to their beer, sell a brand lifestyle that’s a part of the brand’s identity. Small brewers regularly promote themselves as being mavericks, rebels, independent or just different as a way of distinguishing themselves from the larger breweries. And it often works too well, so much so that their fans sometimes feel betrayed when they reveal themselves to have been a savvy business all along. I think with Anchor Brewery, who’s been around since 1896, they’ll be less of a backlash than in some of the more recent high profile sales. Anchor, and Fritz Maytag, re-invented itself in 1965 and sparked a revolution in beer-making. No one can take that away from them as they start the next chapter of their journey. As long as I can still get a fresh Liberty Ale the next time I stop by the brewery, everything will be fine.

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As I’m sure many people are wondering, I asked Anchor’s press contact whether or not Fritz was consulted — not that they’d have to, of course — but just as a courtesy, and if so, what his thoughts were. As far as I can tell, I don’t think they did talk to him (again, not that they had to at all) and this was the response I got:

We think they would recognize the difficult decision we had to make and would approve of the care and diligence we have made in the route chosen. This acquisition and investment insures that Anchor will be able to continue its time-honored brewing tradition in San Francisco for a long time, which was Fritz’s goal when he sold the brewery.

Next Session: Cutting Through The Haze

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For our 126th Session, our host will be Gail Williams‏, who is one-half of the team writing Beer by BART. For her topic, she’s chosen a juicy topic: Hazy, Cloudy, Juicy: IPA’s Strange Twist. “The topic will be a still-emerging – though no longer new – unofficial beer style. This kind of beer has gotten so much buzz (and some mocking) in the last decade and a half that it’s surprising it has not come up on The Session yet. New England, Vermont-inspired, Northeastern, Hazy, Juicy or whatever you like to call these low-bitterness, hop flavorful beers, they are being made everywhere now and people are definitely buying them.”

juicy-glass

Here’s Gail’s full description of her topic:

Any approach is welcome. Choose an idea or find your own:

  • The encounter: Do you remember your first NEIPA – if so, what was that like? Details, please. And how has your perception of the style changed over time?
  • Or the name game: What style name do you prefer to describe the trend … why choose that one, and why are the other names unworthy or short-sighted? Does “IPA” still apply in a way that’s helpful to drinkers?
  • Or the crusade: Testify! Exactly why do you love or hate these beers? How you could explain your stance to somebody who disagrees with you. Could you/ how would you convert them to your point of view?
  • Or setting standards and defining flaws: What makes a classic example of the style? What makes an IPA simply an unfiltered dry-hopped American IPA without much clarity instead of part of this style? What about the sweeter “milkshake” IPAs – part of this style definition or something else? What flaws make for weak examples of the style? Or maybe, where should the numbers be for this style – abv, ibu, color and clarity, etc.? What tasting instructions would you give to judges of these beers?
  • Or take another angle, tell another tale! Have you been writing about these beers for several years now and watched them evolve? Know something cool about the making of these beers, the people behind them, their spread to the UK and Europe?

Choose any angle and make it yours – they’re just ideas to get us thinking, not a questionnaire. And if you have zero interest in such a beer, just say why in the fullest detail. Have fun with it!

juicyipa

To participate in the August Session, on or before Friday, August 4, 2017 — yes that’s this Friday, in just four days — write a post and either leave a comment to the original announcement, “or to get a little more buzz going, tweet your link with the hashtag #thesession or alert [her] directly @beerbybart on Twitter.”

two-roads-juicy

Next Session: Getting SMaSHed

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For our 125th Session, our host will be Mark Lindner‏, who writes By the Barrel: Bend Beer Librarian. For his topic, he’s chosen SMaSH Beers, or single malt and single hop beers, which he was reminded of by his local Bend, Oregon, annual SMaSH Fest, part of Central Oregon Beer Week, which happened a few weekends ago. Between that, and brewing his first batch a beer — yes, it will be a SMaSH beer — he “jokingly asked [him]self if single malt and single hop beers can be considered a “thing” (trendy, etc.) until we have coffee-infused, barrel-aged, and fruit SMaSH beers. Maybe we do; [he has] not seen them yet though.”

2016-SMaSh-Fest

But here’s Mark’s full description of his topc:

Here are some potential directions you could consider:

  • Answer my question above. Are they trendy? When would they be considered to be trendy? Have you seen/had a variant (x-infused, fruit, …) single malt and single hop beer? More than one?
  • What purpose do SMaSH beers fill? For you, personally, and/or generally.
  • Do they fill a niche in any beer style space? One that matters to you? Are they a “style,” however you define that?
  • Have you ever had an excellent one? As a SMaSH beer or as a beer, period.
  • Do you brew them?
  • Are there any styles besides pale ale/IPA that can be achieved via a single malt and single hop beer? (How about achieved versus done quite well.)
  • Do they offer anything to drinkers, especially non-brewing drinkers?

I consider this to be wide open and am interested in your thoughts, whatever they are, regarding SMaSH beers. I sincerely hope this is not too limiting of a topic in the number of people who have tasted and/or brewed single malt and single hop beers.

Resources

Some resources–mostly brewing-focused, sorry–about single malt and single hop beers:

BREWING

Keeping it Simple with SMaSH Brewing [AHA]

Single-Malt Brewing [All About Beer]

Brew Your Own 20/4 Jul/Aug 2014 Single Malt and Single Hop 55-64

Zymurgy 40/2 Mar/Apr 2017 Uncommon Taste of Place SMaSH recipe 35

STYLE GUIDELINES

Neither BJCP 2015, NHC 2017, Brewers Association 2017, World Beer Cup 2016, or GABF 2017 have anything on them based on searches for “smash” and “single malt.”

FOR GENERAL BEER DRINKER (NON-BREWER)

I did try to find anything specifically directed more to the drinker/general consumer rather than the brewer but I could not find any. I would be interested in anything along that vein any of you have seen.

For instance, neither Mosher Tasting Beer, 2nd ed. or Alworth, The Beer Bible or Oliver, ed., The Oxford Companion to Beer have anything on SMaSH beer, although single-hopped does make an appearance in some of these.

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To participate in the July Session, on or before Friday, July 7, 2017, write a post and either leave a comment to the original announcement, e-mail your post’s link to mark . r . lindner @gmail . com or tweet him at @bythebbl.

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Next Session: Looking For Late, Lamented Loves

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For our 124th Session, our host will be David Bardallis‏, who writes All the Brews Fit to Pint, which focuses on Ann Arbor, and Michigan more generally. For his topic, he’s chosen Late, Lamented Loves, and while he confesses that the “late” part of that title is, at least in part, due to accidentally forgetting to post his announcement sooner (though to be fair, I forgot to remind him, which I usually try to do, so it’s not all on him) the result is that we all have one day to come up with a topic for tomorrow’s Session. Think of this month’s Session as a “speed session,” and shoot from the hip. And for his topic, that actually works. So what’s the topic? What’s a beer that’s no longer being brewed that you really miss, and wish was still available? Quick, top of your head? I can think of a few beers no longer around that I’d happily crack open if I could. I bet you can think of some, too, off the top of your head. “So… what are your late, lamented beer loves?” But here’s David’s full description:

Nevertheless, I think the chosen subject, “Late, Lamented Loves,” is still worth talking about. I mean a beer you remember fondly but which is no longer in production.

It needn’t be an objectively “great” beer, though it could be. It could also be a nostalgic or youthful memory. It could be a “go-to” you still reflexively want to reach for. It could be all of these things.

Maybe the brewery and the beer are both long gone. Maybe the brewery is still around but just decided for whatever reason not to continue producing the glorious nectar you still pine for.

Whatever the case, there’s probably at least one beer that’s already leapt to your mind that fits into this description. Maybe even more than one, and, if so, feel free to go there.

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To participate in the June Session, on or before Friday, June 2, 2017 — which is tomorrow — write a post as soon as you can and either e-mail your post’s link to annarborbeer@gmail.com or tweet him at @allthebrews. If that’s not quite enough time, don’t worry, if you “need more time than a day, hit [him] up anyway. [he]’ll continuously update in the days and weeks ahead as necessary.” Get cracking.

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Next Session: Pros & Cons Of Beer Online

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For our 123rd Session, our host will be Josh Weikert, who writes Beer Simple. For his topic, he’s chosen CyberBrew — Is the Internet Helping or Hurting Craft Beer? Thankfully, he elaborates on his thinking:

This month, we’re taking on the internet and craft beer: is it a help, a hinderance, an annoyance, or all of the above? How is beer drinking/brewing different in the internet age, and how is the internet changing the way brewers and craft beer drinkers do business?

Topics might include:

  • Marketing beer in the internet age
  • The astounding influence of beer bloggers to make or break breweries (just kidding, but seriously, what’s the effect of all of this quasi-journalistic beer commentary on the drinking and brewing public?)
  • How are beer reviews (expert and mass-market) affecting what gets brewed and drank?
  • Are beer apps for tracking and rating overly-“gamifying” beer (or does that make drinkers more adventurous)?
  • Just how fast do aleholes on message boards and elsewhere turn off prospective craft beer enthusiasts?

And, of course, I’m sure that you’re all more creative than me and there’s a lot I’m missing.

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To participate in the May Session, on or before Friday, May 5, 2017 — which is this Friday, just a few days away — write a post about your views about beer online, what Josh refers to as CyberBrew. “Leave a comment with a link to your post in the comment section” of the original post, “preferably by May 5th (the first Friday of the month, also known as ‘next Friday’). Even if you’re running a little late, leave your comment and I’ll catch it. The roundup will publish in mid-late May (I’d say that the 15th is a likely target), and we’ll see what everyone came up with.” Easy as 1-2-3.

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Bistro IPA Festival Winners 2017

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Today was the 20th annual IPA Festival at the Bistro. The weather mostly cooperated and it ended up only a little wet in Hayward, with sun peeking out mid-afternoon. It was near perfect beer-drinking weather once we emerged from judging in the basement all morning. This year’s big winner was Revision IPA, from Revision Brewing, which was chosen best in show, out of 53 IPA offerings. It was an especially big win for Jeremy, as it’s one of the first batches from his new Revision Brewing, which even managed to beat his own IPA that he created at his previous brewery, Knee Deep. Revised, indeed. The full list of winners is below.

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Jeremy Warren and me at today’s Bistro IPA Festival.

Your Views On Imported Beer

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For our 122th Session, our host will be Christopher Barnes, who writes I Think About Beer. For his topic, he’s chosen to elicit everyone’s Views on Imported Beer, which he explains more fully:

I love imported beer, specifically Belgian and German beer. They’re what I drink. My cellar is made up of Belgian beers, my fridge is full of them, and there a few stashed around in a closet or two as well. Imported beer is my life. I drink them. I write about them. I travel to experience them. In fact, my career involves working with Imported Beer. I manage several prominent import portfolios for a Oregon craft focused wholesaler. And while I have a vested interest in the success of Imported Beer, it doesn’t lessen my passion for the traditional beers of Europe. As craft beer sales have surged across America, sales of imported beers have suffered. I’m going to ask a couple of questions.

For American and Canadians: What place do imported beers (traditional European) have in a craft beer market?

For Non North Americans: How are American beers (imported into YOUR country) viewed? What is their place in your market?

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So what’s your take on imports, or as some people say disparagingly, foreign beer? How do they fit into the craft movement, or the beer landscape in its entirety? Are they useful, out-dated, a necessary evil, a valid category, what? I need to know, dammit. SO please let us know your “Vues sur la bière importée,” or your “Ansichten über importiertes Bier,” or even your “Bekeken op geïmporteerd bier.” Personally I’d like to know your “Opinie na temat piwa importowanego” and your “Synspunkter om importeret øl.” But don’t forget your 輸入ビールの眺め or your Просмотры на импортированном пиве.

To participate in the April Session, on or before Friday, April 7, 2017 — which is this Friday, just a few days away — write a post about your views on imported beer. “Leave a comment with a link to your post in the comment section” of the original announcement, and “have fun and please do participate.”

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Sign Up Today For The Brookston Hitting Derby

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I confess I completely forgot about the baseball season starting tomorrow. I’d set up the annual Brookston Hitting Derby, but promptly forgot about it again. We used to call it a Home Run Derby because to keep things simpler, we only counted those, but more recently I monkeyed with the scoring (because I generally can’t keep well enough alone) so while it’s still simpler than being in a full-blown fantasy baseball league, there are now more ways to get points. Still, we do it just for fun, and there are twenty spaces available if you want to play along, although we only need four to draft (two more now). But hurry up, the league will draft late tonight since the season starts tomorrow, so sign up today if you want to join.

In order to join the league, follow this link, and I think that’s all you have to do, other then follow the on-screen instructions. If that’s not right, or you’re having trouble, leave a comment below and a way to reach you. Otherwise, see you on the diamond.

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Peter Hoey Returns To His Urban Roots With New Brewery

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I got a heads up from my friend Peter Hoey a few days ago that he’s leaving Brewer’s Supply Group and embarking on a new venture in Sacramento. I’ve known Peter since he was brewing at Bison Brewing, and he’s been brewing and consulting around the Bay Area for many years, including at Sierra Nevada and Sacramento Brewing. He announced today that coming this fall, he’ll be brewing again at his own place in downtown Sacramento, which will be called Urban Roots Brewing. Their Facebook page went live this morning, too. Peter’s partnering with Rob Archie, who also owns the Pangaea Bier Cafe. I’ve met Rob at several beer events over the years, and I think he’ll be a great partner in this, and will appreciate how talented a brewer Peter is. The lease is already signed and they’re fairly well along in the process. Fall seems reasonable, actually, even though most such predictions, in my experience, tend to be twice as long as originally thought. But Peter has opened breweries before, and knows what he’s up against, so I think we’ll be able to sample his new beer before the end of the year, which is terrific news.

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Here’s the press release that came out today:

Urban Roots Brewery & Smokehouse announces plans to open a 15,600 sq. ft. facility incorporating a 15-barrel craft beer production brewery, tasting bar and a 300-seat smokehouse restaurant, including a 2,400 sq. ft. outdoor patio in the Downtown Sacramento/Southside Park area at 1322 V Street.

A joint venture between Sacramento area natives and co-owners, Brewmaster Peter Hoey and Rob Archie, owner of regional favorite Pangaea Bier Café, Urban Roots Brewery & Smokehouse plans to open fall 2017 and estimates to employ approximately 50 people.

Peter Hoey has worked toward this moment for over two decades. He has practiced his craft alongside the legends at Sierra Nevada, led the charge at Sacramento Brewing Company, and currently consults with the top beer brands in the country for BSG CraftBrewing, an industry supplier of brewing ingredients. Recent production collaborations include the highly sought after Hoeybeer with Santé Adairius Rustic Ales.

After a decade of collaborating together in the industry, partnering with Rob Archie on Urban Roots will fulfill Hoey’s life-long dream of producing some of the finest beers in the world, pairing them with simple, clean and delicious food, and showcasing Sacramento’s regional farm-to-fork ingredients.

A pioneer of national and international craft beer promotion in Sacramento, Rob Archie’s concept, Pangaea Bier Café, has earned the respect of top brewers in the country and a fiercely devoted clientele—not to mention being the culinary critics’ darling with back-to-back Sacramento Burger Battle judges’ choice wins, being named a Top Beer Destination every year since its opening in 2008, and receiving numerous accolades from both print and broadcast media.

Bringing their combined national and international beer travel experience and expertise home, Urban Roots will produce a myriad of beer varieties, with a focus on farmhouse style ales, oak aged beers and collaborative releases. The smokehouse will continue the culinary excellence practiced at Pangaea Bier Café focusing on regional ingredients and smoked meats. The Urban Roots name is intended to represent its location in the city’s center and its proud roots in both the Sacramento urban and farming communities.

Hoey and Archie believe that the V Street location is a key ingredient in creating their vision for Urban Roots—and their vision for Sacramento. Investing in the Downtown Sacramento/Southside Park neighborhood, and in Sacramento in general, is a reflection of both partners’ beliefs and passion for their community. Both Hoey and Archie have individual and shared histories of uniting Curtis Park and Oak Park through a successful neighborhood business, hosting sold-out beer dinners to support local philanthropy, as well as taking and sharing the Sacramento region’s talents and tastes with a global audience.

1322 V Street is exactly where Hoey and Archie want to build Urban Roots Brewery & Smokehouse, an immersive craft-beer brewery experience that doesn’t currently exist in the Capital City. In doing so, they will offer a one-of-a-kind destination for Sacramentans to come together and create a bevy of food and beer tastes for the world to enjoy.

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Rob Archie and Peter Hoey, owners of the new Urban Roots Brewery.

Linden Street Brewery Becomes Oakland United Beerworks

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When Adam Lamoreaux opened the Linden Street Brewery in 2009, it was the first production brewery in the city since 1959. But it proved to be quite popular, and successful, but closed late last summer due to management changes to the company. Lamoreaux has moved on to a new venture, and the brewery has been rebranded starting today as Oakland United Beerworks.

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Current owner John Karnay, a longtime Oakland resident and businessman and award-winning brewmaster Shane Aldrich revealed today their new website, core brews and plans for the future.

“Oakland United Beerworks is born and bred in Oakland,” said Karnay. “From the beginning, our mission has been to bring Oaklanders — old and new — together with great brews. Oakland has evolved and grown, and so have we.”

Brewmaster Shane Aldrich originally joined Linden Street in 2016. He learned the brewing craft from Tony Lawrence of Boneyard Beer and Tim Gossack of Bell’s Brewing. He’s brewed at some of the Bay Area’s most popular and enduring brands, including Lagunitas, Moylan’s, Half Moon Bay Brewing, and Marin Brewing Company, where he won a prestigious World Beer Cup award.

“Oakland’s diversity, artistry and authenticity inspires me and our recipes,” says Aldrich. “We love this town – and we’re excited about growing an Oakland community of beer drinkers and beer makers.”

Aldrich brews Oakland United’s beer in small batches, and is currently offering four core beers, and will also offer seasonal ales in the coming months. The inaugural line-up of core beers includes:

  • Black Lager: A flavorful and surprisingly light tribute to the classic German Schwarzbier with notes of coffee and toast.
  • Pilsner: The best floor-malted German Bohemian Pilsner malt creates a crisp, well-balanced lager that pairs with everything from pizza to pate.
  • Common Lager: The original Bay Area Beer, California Common Lagers were invented following the Gold Rush by homesick Germans looking to replicate the lagers of Germany and the East Coast. This robust, amber beer adapts well to its surroundings – perfect for any time and place.
  • IPA: The signature Oakland version of the West Coast IPA mixes five different hops into a flavorful, year-round beer that gives off hints of citrus and tropical fruit. A great beer to pair with a savory menu.

Oakland United Beerworks is currently brewing on Alameda while it builds a brewery and tasting room on 2nd Street, near Jack London Square, with plans to open the doors by late summer. A new tap room will play host to the Oakland Beer Drinkers Association, launched by the brewery to introduce beer lovers to Oakland’s best breweries. Aldrich will collaborate with fellow Oakland and East Bay brewmasters to create and test new brews.

bio-shane
Brewmaster Shane Aldrich