Alaskan Brewing Company

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Inspired by our home, we do our best to put a little bit of Alaska in every bottle . . .


"The great American import "

We brew and package our beer in Juneau, Alaska. Juneau bordered by the Pacific waters of the Inside Passage, the Tongass National Forest sits hard against the 1,500 square-mile Juneau Icefield. Only 50 miles of road run along the shores of the Gastineau Channel and Lynn Canal, making our remote coastal town only accessible by sea or air. Some folks even refer to our beer as the great American import, because it is shipped to the Lower 48 by barge. Brewing beer in Alaska isn't easy, but the Alaskan Brew Crew wouldn’t have it any other way. We have the honor of handcrafting some of the country’s most award-winning beers in one of the most majestic settings on earth.


As Alaskans, we pride ourselves on living with the land, not on it. In that spirit, Alaskan has relied on innovation to grow as a company without adversely affecting the local environment we call home. From being the first craft brewery in the country to install a CO2 recovery system and a mash filter press,to the creation of the Coastal CODE, a nonprofit ocean health initiative, the brewery maintains a commitment to environmental stewardship while providing a true “taste of Alaska” to the western states.

Local Flavor
Southeast Alaska is not only home to our brewery; it is also the source of inspiration for many of our brews. We draw from the area’s rich history and ingredients.

glacier-fedPure glacial water set our brews apart
With 1,500 square miles of ice and glaciers, the Juneau Icefield is larger than the state of Rhode Island. It is the source of water for all our brews. And as every brewer knows, water is one of the most important ingredients in beer.

spruce-tipsSpruce tips flavor Alaskan Winter Ale
The Tongass National Forest is the largest temperate rainforest in the world and is filled with Sitka spruce trees. The tender new growth of Sitka spruce tips, hand harvested in Gustavus, Alaska, infuses Alaskan Winter Ale with its subtly sweet floral flavor. Spruce tips have been used for brewing in Alaska since the late 1700's when Captain Cook and other early seafaring explorers sailed the coast of Alaska looking for the Northwest Passage.

smokedporterawardsAlder smoke and Porter is a winning combination
Another common flavor of Southeast Alaska is salmon smoked over alder, an indigenous hardwood tree. A local fish smokehouse sparked Brewmaster Geoff Larson's imagination. Smoking malt provided a unique flavor and a preservative that allows the beer to be aged like a fine wine. Introduced in 1988, Alaskan Smoked Porter is the most award-winning beer in the history of the Great American Beer Festival, with 18 medals to date.

bwmine-storage-curtisMining for great taste
Alaskan Amber and Alaskan Barley Wine both draw from Juneau's history as a gold mining town. Alaskan Amber was inspired by a Gold Rush-era recipe. As homage to the brewing practices of the gold rush, early vintages of Alaskan Barley Wine were cellared in the cool tunnels of the Alaska-Juneau Gold Mine. The mine shafts provide natural refrigeration and a prime environment for the aging process in the months before Alaskan Barley Wine is released in January.



Live Life Alaskan
. . . or at least talk like one! When we say "the dogs are running" in Juneau, we're not talking about the Iditarod. We're not even talking about dogs. Running means spawning, and these dogs are dog salmon. If you're in town for more than an hour, you'll hear expressions that may seem even stranger than dogs in running shoes. If you want to follow directions, or even follow a conversation, here's a guide to some of the common colloquialisms that will help you pass for a Juneau local.

Juneau Lingo (open/close)

Not sure if you're Living Life Alaskan?
Then see if you identify with any of these uniquely Alaskan scenarios:
You know you're from Alaska when . . . (open/close)


Before thermometers were invented, brewers would dip a thumb into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn't grow. Too hot, and the yeast would die. This became known as rule of thumb.
Award Winning Brew
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