ShopRite Wines & Spirits Micro-Brew Edition

A deliciously smooth winter warmer with notes of seasonal spices and a malty backbone, our 2016 Christmas Ale marks the 42nd annual release of this celebrated Anchor tradition.

It is sold only from early November to mid–January. The Ale’s recipe is different every year—as is the tree on the label—but the intent with which we offer it remains the same: joy and celebration of the newness of life. Since ancient times, trees have symbolized the winter solstice when the earth, with its seasons, appears born anew. With a heavily guarded, secret recipe, Christmas Ale is a highly anticipated seasonal delight, complex and full in flavor with a velvety texture and alluring, yet subtle, spiced aroma.

Our tree for 2016 is the “1,000 Mile Tree” or the lone pine found during westbound construction of the transcontinental railroad. Discovered in 1869, it was a lone pine amidst a vast and desolate landscape. The tree on this year’s label was hand-drawn by Bay Area artist James Stitt, who has been creating Anchor’s Christmas Ale labels since 1975. His charming illustration of the 1,000 Mile Tree includes a person at the top of the tree with a mug of beer, honoring an old legend that railway passengers sometimes attempted to climb the tree.

The 2016 Christmas Ale is a deep mahogany brown with a creamy, tan head and boasts aromas of fruitcake, molasses, and fresh cut wood. The beer tastes of a roasted caramel malt, with notes of spiced chocolate and nuts. And it has a rich, smooth, and velvety mouthfeel. Every year the Anchor brewers look forward to formulating a new Christmas Ale recipe and tasting the fruits of their labors. We are always excited to please beer fans with its ever-changing recipe and label. Cheers from the Anchor brewers!

Alcohol by volume: 6.5%
Format: 6 packs, Magnums
Seasonality: Winter

Originating in the town of Goslar, Germany in the early 16^thcentury, the Gose style (pronounced “Go-zuh”) was traditionally brewed using salted water and 50% malted wheat and was spiced with coriander and hops.  It was fermented with both traditional yeast and lactic bacteria, giving it a slight tartness, similar to that of a Berliner Weisse.  The brewing of Gose eventually migrated to Leipzig, Germany by the turn of the 18^th century and became the most popular style in the region by 1900, only to virtually disappear after World War II brought destruction to the breweries and hard economic times.

From the Brewer – “With a bright, golden color and tight creamy head, the earthy wood undertones in our Gose develop into a light mineral aroma with a hint of lemon zest and tropical fruit. Before boiling, the wort is kettle soured with lactobacillus, imparting an initial refreshing tartness that gives way to a subtle fullness. Flavors of guava and peach are followed by a slight sea salt dryness and lemon sourness that is enhanced by coriander and post-fermentation additions of salt. The finish is dry, effervescent, and lemon tangy, reminiscent of a fresh sea breeze.”

Pairs with: Smoked Salmon, Oysters, Pad Thai, Bitter Greens (Arugula, Mizuna).

Hops: Bravo
Malts: Pale Two-Row, Malted White Wheat
Alcohol by volume: 4.2%
Format: 6 packs
Seasonality: Late Summer

From the Brewer – “In the style of a German Maibock, brewed using our proprietary Pacman yeast, Dead Guy Ale is deep honey in color with a malty aroma, rich hearty flavor and a well-balanced finish.”

Great with Pork, Hot & Spicy foods.

Awards:

2007 World Beer Championships—Silver, 2006 World Beer Championships—Silver, & 2005 World Beer Championships—Silver

“Deep reddish amber hue. Generous toasty malt aromas and earthy hops follow through on a moderately full-bodied palate with fruity accents and a long spicy hop finish. A delicious hybrid style with bock-like maltiness but ale-like hopping.” –World Beer Championship Judges

Malts: Northwest Harrington, Klages, Maier Munich and Carastan
Hops: Perle and Saaz
Yeast: Rogue’s Pacman Yeast
Hop Bitterness (IBU’s): 40
Original Gravity: 16 Plato
Alcohol by volume: 7%
Format: Growler
Seasonality: Year Round

Try these similar Brews!: River Horse Hop Hazard Pale Ale, Lilja’s Hop Nest Monster IPA, OAKED Arrogant Bastard Ale

Hibernation’s massive flavors are so intense that it requires over three months of aging each year. This lengthy aging process gives Hibernation its revered malty richness, complex hop profile and hearty warming character, which is perfect right out of the bottle or cellared for longer periods of time.

From the Brewer – “Hibernation Ale has been our celebrated winter tradition since 1995. This robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character.”

Enjoy with: Romano, an aged hard Dutch cow’s milk cheese, grilled beef tenderloin, apple crisp with ginger ice cream.

Awards:

Gold Medal – Great American Beer Festival, 1997

Alcohol by volume: 8.7%
Format: 6 packs
Seasonality: Winter

From the Brewer – “Our Master Brewers describe Kentucky Ale^® as a marriage between two classic beer styles; Irish Red Ale and English Pale Ale.

Light amber in color, Kentucky Ale owes its unique body and character to select imported malts and a pinch of wheat malt for a rich, smooth taste.

The unique body and character of Kentucky Ale is heavily influenced by the water, drawn from aquifers in the limestone rock underlying the Bluegrass Region of Kentucky.”

Awards:

Silver Medal – World Beer Championships, 2014

Hops: East Kent Goldings and Fuggles
Alcohol by volume: 6%
Format: 6 Packs
Seasonality: Year Round

THE DIFFERENCE BETWEEN A CO2 & A NITROGEN BEER

All of our Nitro beers both contain the same ingredients as their classic CO2 equivalents and are meant to be highly similar. The main difference is mouthfeel. Traditional CO2 beers have a much greater carbonic bite compared to the much smoother Nitro series. The addition of Nitrogen to a beer gives way to much smaller bubbles, creating a smoother, creamier experience. Beyond mouthfeel, there are variances in appearance and smell as well. Take Classic Milk Stout and Milk Stout Nitro. Visually, you will notice that as you pour Classic Milk Stout, it behaves like a normal beer with an instantaneous mahogany body and receding taupe head. As you hard pour Milk Stout Nitro, the beer will immediately begin to cascade, settling to reveal the body and developing a thick, billowy, off white head on top. In regards to smell and taste, Classic Milk Stout overall has a greater nose, as well as a more roasty character and a very slight hop bitterness. Milk Stout Nitro has a more creamy mocha essence throughout the beer, with no noticeable hop element.

Which is the best? That is entirely up to you and we encourage everyone to try Sawtooth Nitro and Wake Up Dead Nitro alongside their CO2 editions as well! As our VP of Brewing Operations, Joe Schiraldi says, “It’s a great exercise in how changing one parameter can affect the flavor of the beer.” Cheers and enjoy!

From the Brewer – “Two guitars, bass and drums. It’s all you’ll ever need. Sessionable.  Unpretentious. Our original flagship. Proof that a beer can be both complex and balanced. Malty chewiness slowly transitioning over to herbal, earthy hops with a dry finish. Brewed to be enjoyed with friends and to stimulate serendipity.”

Hops: Magnum, US Goldings, Willamette and Cascade
Malts: Pale 2-row, Crystal, Munich Wheat and Black Malt
Hop Bitterness (IBU’s): 27
Original Gravity: 12° plato
Alcohol by volume: 5.3%
Format: 12 oz. bottles
Seasonality: Year Round

Every year since 1975 the brewers of Anchor Steam® Beer have brewed a distinctive and unique Christmas Ale, which is available from early November to mid-January. The Ale’s recipe is different every year—as is the tree on the label—but the intent with which we offer it remains the same: joy and celebration of the newness of life. Since ancient times, trees have symbolized the winter solstice when the earth, with its seasons, appears born anew. Our tree for 2013 is the California White Fir. It was hand drawn by local artist James Stitt, who has been creating Christmas Ale labels for us since 1975.

Not everyone who came to California in 1849 came in search of gold. A few came in search of trees. English botanist William Lobb was one such plant hunter. As a collector of California’s exotic flora for English nurseries, Lobb (born in East Cornwall in 1809; died in San Francisco in 1864) was responsible for the introduction of fifty-eight species of California plants to English gardens, including Giant Sequoia and California White Fir.

Each year our Christmas Ale gets a unique label and a unique recipe. Although our recipes must remain a secret, many save a few bottles from year to year. Properly refrigerated, the beer remains intriguing and drinkable for years. Different nuances emerge as the flavor mellows slightly, much like the memories of great holiday seasons past. Celebrate the holidays with Anchor Christmas Ale, an Anchor tradition since 1975.

Alcohol by volume: 5.5%
Format: 6 packs, Magnums
Seasonality: Winter

First released in 1997, Fuller’s Vintage Ale is brewed in limited batches with each bottle being numbered. It can be enjoyed immediately, or Fuller’s recommends laying the beer down to enjoy when it peaks in 3 to 4 years and consume at cellar temperature. And though it’s released each year as a separate vintage, BA has been informed that the recipe is only slightly tweaked from year to year, while the ABV remains at 8.5%.

From the Brewer –“Vintage Ale is a truly distinguished bottle-conditioned ale, crafted by Fuller’s Head Brewer, John Keeling. Each vintage is a blend of that year’s finest malt and hops, and of course our unique yeast, creating a unique limited edition brew. Bottle conditioning means that a little yeast is left in the bottle after bottling, which will mature slowly over time like a fine wine or whisky.

Here at Fuller’s, we recently opened (in the interests of research, of course) a few bottles of old Vintages: they tasted better than ever so stock up now and you’ll be glad you did in years to come!”

Alcohol by volume: 8.5%
Format: 1pt., 0.9oz. Bottles
Seasonality: Winter