San Francisco, CA (November 12, 2014) Today, Anchor Brewing Company
announces the release of the seventh brew in their Zymaster Series, Potrero Hill
Sour-Mash IPA® (ABV 7%).
Anchor, already a pioneer in craft brewing, moved to San Francisco’s Potrero Hill
in the late 1970s. In 1993, Anchor repurposed a small corner of their brewery and
began distilling whiskey from a mash of 100% rye malt, now known as Old
Potrero®. Although they have experimented with beer and hops in the distillery,
Anchor has never used rye or sour mash in the brewery—until now.
“I’ve always been intrigued by the rye whiskey we make and its unique rye
flavors so I thought it would be fun to use rye in a beer; and why not the rye sour
mash from our distillery?,” said Mark Carpenter, Brewmaster at Anchor Brewing
Company. “Brewing with rye can be difficult—it often gums up brewing
systems—but our unique blend of rye malt, barley malt, and rye sour mash
avoided such problems. Don’t let the name mislead you—the mash in Potrero Hill
Sour-Mash IPA is sour but the beer is not. Instead, the sour mash is blended with
our regular mash, creating a unique piquancy.”
Zymaster No. 7: Potrero Hill Sour-Mash IPA’s journey begins in Anchor’s
distillery, where they prepare a 100% rye malt mash just as they would for their
rye whiskey. After transferring it to a small open fermenter, the distillers pitch the
yeast and wait. Five days later, the brewers mash in the brewhouse, using a
blend of pale barley malt and rye malt. Then they add the sour mash from the
distillery, which lowers the pH of the brewery mash. By introducing sour mash
before the boil instead of after it, Anchor is able to create a distinct tartness in the
brew without sourness.
In the brewkettle, Anchor uses four additions of Nelson Sauvin, a dual-purpose
hop from New Zealand. An English ale yeast contributes dry, clean flavors and
Zymaster 7’s unique tropical aroma is a result of dry-hopping with Nelson, as
well. All in all, a perfect blend of tartness, hoppy bitterness, and subtle spiciness
creates a thirst quenching IPA with a clean, crisp finish and tropical complexity
on the nose.
Anchor Zymaster No. 7: Potrero Hill Sour-Mash IPA will be available in limited
release in 22 oz. bottles and on draught in select restaurants, bars, and at the
Anchor Brewing Taproom in San Francisco.
Learn more about Anchor Brewing at www.anchorbrewing.com.
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