QUALITY IN. QUALITY OUT.
To brew great beer, you need great brewers. Our brewmasters are among the most highly trained and highly skilled in the industry, with expertise ranging from brewing science, to chemistry, to microbiology, to engineering, all of which are critical to making great beer. Beyond skill, our brewmasters are perfectionists, and have a passion for brewing beer of the highest quality. We view brewing as an art form as much as it is a science, a living thing that evolves constantly as modern methods combine with long-established methods and quality standards.
QUALITY COMES FIRST
Every beer we brew goes through a rigorous quality assurance program that covers every step of the process, from the farm, to the brewery, to packaging and transportation. We source only the finest ingredients, and our brewmasters focus on every detail and taste every batch made at every brewery before it is packaged and sent to market. We have over 100 different package quality checks before any product leaves our facilities. Our passion for brewing the best beer mandates this attention to detail. Our commitment to the highest quality control standards, processes and technology reflects our 165-year history of brewing the best quality beer using the best quality ingredients. This commitment to quality is a key reason our beers have become America’s most trusted and consumed beers over many generations.
We don’t take consistency lightly, so every beer we brew goes through a rigorous quality assurance program. Our ingredients are only the finest, and our brewmasters taste every batch made at every brewery before being packaged and sent to market. For more than 150 years, our top priority has been to brew the best beer. So we’ve committed ourselves to excellence and the spirit of innovation. We’ve innovated our packaging, too, and continually reevaluate it to reduce waste.
WHAT GOES INTO BREWING OUR BEER
Malt is known as the “soul” of beer. It’s made by soaking barley kernels in water, germinating seeds and then drying them in a kiln. This process begins to convert the grain’s starch into the sugars that will provide nutrition for the yeast used in brewing. We work with more than 1,000 barley growers in the U.S. to grow the best ingredients from the ground up.
Hops are known as the “spice” of beer, adding to beer’s aromas and bitterness to balance the sweet malt flavors. Our brewmasters hand-select this perennial climbing vine from the world’s finest fields. They select the clusters of cones from locations such as the Pacific Northwest and Europe, including our company’s own hop farms in Bonners Ferry, ID, and the Hallertau region of Germany.
Rice contributes to a beer’s crisp, clean taste. Adolphus Busch added rice to Budweiser to set it apart from other lagers. Anheuser-Busch is the largest rice buyer in the United States and we even mill some of our supply at a company-owned facility in Jonesboro, AR.
Yeast is a very important and often underestimated contributor to the flavor of beer. The yeast we use in brewing Budweiser is proprietary to Anheuser-Busch. It’s also directly descended from the original Budweiser yeast culture first used by Adolphus Busch in 1876.
Water undergoes a multistage filtration process to assure purity, quality and consistency. In addition to tasting all incoming ingredients and the beer at each stage of the brewing process, our brewmasters taste almost as much water as they do finished beer to confirm our quality standards are met.