Anthony Canecchia

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What’s your current position at your brewery, and how did you get started in the craft brewing industry?

I am currently the head brewer of SanTan Brewing Company [in Chandler, Ariz]. I began my professional career at Four Peaks Brewery in Tempe, Ariz. in 1996.

What’s new at SanTan?

We have been experimenting with our cask-conditioned beers quite a bit, and educating patrons about the wonderful qualities in a traditional real ale. We do a lot of infusion such as tea leaves in our Gold, anise or clove in our Amber, coffee and vanilla in our Stout, orange peel in Hefeweizen, etc.

What’s the best part of being a part of the craft brewing community?

The solidarity among brewers and the ability to experiment without disrupting some corporate model.

What do you like to do in your time away from the brewery?

I don’t leave the brewery.

What’s your favorite food and beer pairing?

Hefeweizen with Cochinita Pibil [slow-roasted pork]. The fresh allspice in the pork gives an earthy spice that pairs perfectly with the phenolic clove character and banana fruit flavors of the hefe.

What’s your biggest accomplishment unrelated to your job?

Surviving the Great Recession.

What’s your favorite beer that your brewery does not produce?


 What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?

The Map Room in Chicago.

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