Question: Where is an American alcoholic beverage producer founded in 1896 that makes a highly effervescent beer made by fermenting lager yeasts at warmer ale yeast fermentation temperatures located?

Context articles: Sahti
Fermentation in winemaking
Pruno
Yeast in winemaking
Alcohol congener analysis
Evolution of aerobic fermentation
Steam beer
Anchor Brewing Company
Yeast flocculation
Stuck fermentation

Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, wheat, and oats; sometimes bread made from these grains is fermented instead of malt itself.
 Traditionally the beer is flavored with juniper berries in addition to, or instead of, hops; the mash is filtered through juniper twigs through a trough-shaped tun called a "kuurna" in Finnish.
 Sahti has a distinct banana flavor due to the production of isoamyl acetate by the yeast.
 Sahti is a top-fermented brew (ale), and while baking yeast has been used traditionally, ale yeast may also be used in fermenting.
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
 During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product).
 In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation.
 The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for "primary fermentation" and potentially another 5 to 10 days for a "secondary fermentation".
 Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.
Pruno, or prison wine, is an alcoholic beverage variously made from apples, oranges, fruit cocktail, candy, ketchup, sugar, milk, and possibly other ingredients, including crumbled bread.
 Bread supposedly provides the yeast for the pruno to ferment.
 Pruno originated in (and remains largely confined to) prisons and jails, where it can be produced with the limited selection of equipment and ingredients available to inmates.
 The concoction can be made using only a plastic bag, hot running water, and a towel or sock to conceal the pulp during fermentation.
 The end result has been colorfully described as a "bile flavored wine-cooler", although flavor is often not the primary objective.
 Depending on the time spent fermenting (always balanced against the risk of discovery by the officers), the sugar content, and the quality of the ingredients and preparation, pruno's alcohol content by volume can range from as low as 2% (equivalent to a very weak beer) to as high as 14% (equivalent to a strong wine).
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice.
 In the absence of oxygen, yeast converts the sugars of wine grapes into alcohol and carbon dioxide through the process of fermentation.
 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.
 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines.
 This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy to kill off the yeast cells.
 If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients, and the wine has not yet reached dryness this is considered a stuck fermentation.
Alcohol congener analysis of blood and urine is used to provide an indication of the type of alcoholic beverage consumed.
 The analysis involves investigating compounds called congeners that give the beverage a distinctive appearance, aroma, and flavour, not including water and ethanol.
 The theory of discovering one’s drinking habits has been investigated since the late 1970s, predominantly in Germany, for "hip-flask" defence type cases (after-drinking).
 Alcohol congener analysis can play a crucial role in these cases where the driver is apprehended some time after a motor vehicle incident who, when returning a positive alcohol reading then claim that this is due to drinking an alcoholic beverage only after the incident.
 This traditional methodology for congener analysis has focused solely on the detection of fermentation by-product congeners that are found in all alcoholic beverages.
 By comparing the ratios of a set standard of congeners, the ingested alcoholic beverage type is proposed.
Aerobic fermentation is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism (also referred to as the crabtree effect in yeast).
 This phenomenon is fairly rare and is primarily observed in yeasts.
 Aerobic fermentation evolved independently in at least three yeast lineages ("Saccharomyces", "Dekkera", "Schizosaccharomyces").
 It has also been observed in plant pollen, trypanosomatids, mutated "E. coli", and tumor cells.
 Crabtree-positive yeasts will respire when grown with very low concentrations of glucose or when grown on most other carbohydrate sources.
 The Crabtree effect is a regulatory system whereby respiration is repressed by fermentation, except in low sugar conditions.
 When "Saccharomyces cerevisiae" is grown below the sugar threshold and undergoes a respiration metabolism, the fermentation pathway is still fully expressed, while the respiration pathway is only expressed relative to the sugar availability.
 This contrasts with the pasteur effect, which is the inhibition of fermentation in the presence of oxygen, and observed in most organisms.
Steam beer is a highly effervescent beer made by fermenting lager yeasts at warmer ale yeast fermentation temperatures.
 It has two distinct but related meanings:
Anchor Brewing Company is an American alcoholic beverage producer, operating a brewery and distillery on Potrero Hill in San Francisco, California.
 The brewery was founded in 1896 and was purchased by Frederick Louis Maytag III in 1965, saving it from closure.
 It moved to its current location in 1979.
 It is one of the last remaining breweries to produce California common beer, also known as "Steam Beer", a trademark owned by the company.
Yeast flocculation typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer.
 In the case of "top-fermenting" ale yeast ("Saccharomyces cerevisiae"), the yeast creates a "kreuzen" on the top of the liquid, unlike with "bottom-fermenting" lager yeast ("Saccharomyces pastorianus") where the yeast falls to the bottom of the brewing vessel.
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed.
 Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation.
 There are several potential causes of a stuck fermentation-the most common are excessive temperatures killing off the yeast or a must deficient in the nitrogen food source needed for the yeast to thrive.
 Once the fermentation is stuck, it is very difficult to restart due to a chemical compound released by dying yeast cells that inhibit the future growth of yeast cells in the batch.
 At the winery winemakers take several steps to limit the possibility of a stuck fermentation occurring, such as adding nitrogen to the must in the form diammonium phosphate or using cultured yeast with a high temperature and alcohol tolerance.
 These steps that winemakers may take to prevent a stuck fermentation will each have their own subtle or dramatic effect on the resulting flavors and quality of the wine.