than the money in Maytag's fortune. He also had to change the character of the beer that was produced there. Between purchasing Anchor and producing the first batches of bottled Anchor Steam in 1971, Maytag had to learn the brewing process from scratch, invest in improvements to the equipment, and focus heavily on cleanliness in the brewing process. The new beer was a definitive representative of California common beer, a derivative of historic steam beer. Before offering in bottles, sales were only as draft beer to thirty local establishments that had long carried the brand. Total production was only 800 barrels in 1969, 1,200 in 1970, and 2,100 in 1971. The bottles were initially sold in four-packs, to keep the price close to mainstream six-packs. During the 1980s Anchor Steam Beer began to achieve national notice and demand increased from only a few thousand cases per year that had been produced in the old location. It was the first of the modern microbreweries, being among the first American breweries to produce a porter, barley wine, or India pale ale with regularity. Its success inspired many others to enter the brewing business, notably New Albion. In 1989, the company produced a limited edition of beer (known in Sumerian as sikaru) which they named Ninkasi after the Sumerian goddess of beer. It was based on a scholarly reconstruction of an ancient Sumerian recipe known as the "hymn to Ninkasi". The recipe started with a twice-baked bread known as bappir as well as malt, and was sweetened with honey and dates. It did not include hops or other bittering ingredients, so it was considerably sweeter than modern beers. The recipe is described by Charlie Papazian. Also in 1989, the brewing process for a batch of Steam was interrupted during the Loma Prieta earthquake. The resulting (altered) brew was released as normal Anchor Steam, but with an inverted label; this beer has come to be referred to as Earthquake Beer. In 1993, the company opened Anchor Distillery, a microdistillery in the same location as the brewery, and began making a single malt rye whiskey, named Old Potrero after the hill. In 1997, the microdistillery began producing gin, called Junípero—Spanish for juniper, and a reference to Fr. Junípero Serra, an important figure in San Francisco's and California's history. Recently they have also begun producing a Jenever style gin called Genevieve, using wheat, barley, rye, and