California Common is a wholly American style with a unique history and flavor and now it is known by one brewery’s modern interpretation of it.

Although the history of California Common is shrouded in mystery (like most beer styles), there is one beer that is the pioneer of the modern style, Anchor Steam in San Francisco.

History of steam beer

Beer slaked the thirst of the tens of thousands flocking to seek their fortune in California during the Gold Rush. By 1900 there were two dozen breweries in San Francisco making a beer known locally as “steam beer.” Why is it called steam beer? I’ve heard a couple of theories, from the “steam” the keg made when tapped to the steam clouds above breweries cooling their wort in rooftop “conditioning vessels.” It was a beer made with lager yeast — it’s what they had available — but fermented warm and quickly. According to Jeff Alworth in “The Beer Bible,” the process took about a week; for comparison, ale brewing is usually from kettle to bottle in about two weeks.

In the 1960s, Fritz Maytag bought Anchor Brewing, open since the late 19th century. Maytag was determined to turn around the production at the last of the original steam breweries. I heard a delightful story while judging with Randy Mosher during the Great American Beer Festival last year about how the modern “steam beer” came to be: Maytag called up suppliers and bought what they had available — Northern Brewer hops, pale and crystal malts, yeast — and that’s how the modern recipe came together. For information, I recommend the Anchor history book recently released by Dave Burkhardt.

Anchor owns the trademark to “steam beer,” so the Beer Judge Certification Program calls the style “California Common.”

@cali_nostalgia

founded in the city in 1896

♬ original sound – California nostalgia

How California Common is brewed

California Common can be brewed with pale malt and a little crystal; toasted malt plus American hops that don’t produce citrus flavors; and special lager yeast that can be fermented warmer. The BJCP notes that if you use German lager yeast, it can create sulfur-y, off flavors, so be sure to use “California lager” yeast.

Tasting notes and pairing

What will you experience when you drink a California common? The style has fragrant aromas and flavors of mint, dried flowers, toast, and maybe a little caramel. It finishes nice and dry, making it a perfect beer to have with dinner. California Common is a great food beer, as there’s something about the style that harmonizes well with lots of dishes, from tacos to sandwiches to Chinese cuisine to roast chicken to high-end dishes such as duck. Having a six-pack of Anchor Steam in your fridge is always nice, as it’ll work with almost all foods.

Beers to try

Anchor Steam

The original and very easy to find, but it’s best fresh in San Francisco, on tap, while enjoying that famous San Fran microclimate. It’s a requirement that I have at least one at the airport before flying back to the East Coast. There’s nothing better than fresh Anchor Steam.

Toppling Goliath Dorothy’s New World Lager

This Iowa behemoth known for hype IPAs and stouts also makes a California Common, which I learned about just a few years ago. It’s downright drinkable, and more golden and pale than other versions of this beer I have experienced.

Your local brewery

Yes, the cop-out answer, but this style isn’t really brewed in any large capacity except by Anchor Steam and perhaps one or two other breweries. Your local brewery may make one — they are the most reliable place to try unique and interesting styles.

This article originally appeared on The Alcohol Professor and was syndicated by MediaFeed.org.