#Big leaf maple beer install#
The family plans to install 10,000 new taps in advance of the 2021 season.ĭay credits a hunger for local foods for turning the niche product into a hot commodity. Last year, Neil’s Bigleaf Maple Syrup produced 140 gallons of syrup Day, who stepped in to help his stepdad with sales and marketing, estimates that this season will yield up to 700 gallons. In the Pacific Northwest, the sugaring season for bigleaf maples runs from October to March, a much longer period than sugar maple operations observe in other parts of the country. In 2017, McLeod transitioned his hobby into a commercial venture, increasing the number of taps and investing in reverse osmosis equipment and a commercial evaporator to increase production, and the operation continues to grow. He gave the syrup as gifts and shared it with local chefs and received sweet feedback about his backyard harvest. McLeod started tapping the bigleaf maple trees and boiling the sap into syrup over a bonfire. “There is an industry coming,” says Devin Day, who taps trees with his stepdad, Neil McLeod. In Vermont, the largest maple syrup-producing state in the nation, sugarmakers tapped six million trees in 2019 on the farm in Washington State, just 3,200 trees are tapped-but that has not stopped the family-owned venture from dreaming about turning the Pacific Northwest into a respected maple syrup region. The size of the operation is different, too. The farm is located in Acme, Washington, thousands of miles from the epicenter of US maple syrup production, and the trees are bigleaf maples, not the iconic sugar maples. But a closer look reveals some big differences. See what we are brewing today at first glance, the farm where Neil’s Bigleaf Maple Syrup is produced might look like countless other sugarbushes where maple trees are tapped, sap is collected and boiled down into maple syrup. We know of no brewery in the world that matches our efforts to combine traditional, natural brewing with such carefully applied, modern methods of sanitation, finishing, packaging and transporting. At Anchor, we practice the time-honored art of classical brewing, employing state-of-the-art methods to ensure that our beers are always pure and fresh.
An undisputed icon, Anchor is America’s first craft brewery where beers are handmade in our traditional copper brewhouse from an all-malt mash. Maytag started a revolution in beer that originated today’s craft beer movement. In 1965, Fritz Maytag acquired and revived the struggling brewery at a time when mass production of beer dominated and seemed unstoppable. Its Anchor Steam┬« Beer is San Francisco’s original since 1896. Capturing this symbolic transition from summer to fall, a watercolor of bigleaf maple’s magnificent leaf is featured on the beer’s label and signed by Jim Stitt himself.īigLeaf Maple Autumn Redwill be available from early August through October in 6-packs, 22-oz bottles and on draught in select bars and restaurants, as well as, at the Anchor Brewing Taproom in San Francisco.Īnchor Brewing Company’s roots date back to the California Gold Rush making it one of America’s oldest breweries.
#Big leaf maple beer full#
In autumn, the bigleaf maple’s huge leaves, up to a foot across, can display a full range of color as they slowly turn from green to gold to red.
A distinct, handmade beer deserves a distinct, handmade label and BigLeaf Maple is no exception. Since the 1970’s, Anchor Brewing has worked with renowned local Bay Area Artist Jim Stitt to create their beer labels. The result is a distinctive fall seasonal with extraordinary depth and intriguing aroma. To complement these flavors, Anchor Brewing uses three additions of Nelson Sauvin hops in the brewkettle and a unique blend of Nelson Sauvin, Citra, and Cascade for dry hopping. Its malty complexity and coppery color come from a combination of two caramel malts, pale malt, and a hint of maple syrup. A hint of maple-including bigleaf maple-syrup in every brew perfectly complements the malty complexity, balanced hoppiness, and rich fall hue of BigLeaf Maple Autumn Red.īigLeaf Maple Autumn Red (6% ABV) is a quaffable, well-balanced red ale with character. Bigleaf maple sugaring in California dates to the 1800s yet this tree’s unusually flavorful syrup remains the product of a small group of hobbyists. Native Californians once made rope and baskets from its bark. The tree, known as Bigleaf maple, thrives along the banks of California’s mountain streams. First released in August 2013, BigLeaf Maple Autumn Red was inspired by a native California tree, its incredible leaves, its delicious syrup, and the colors of fall.
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