2006

Worldwide it is the first brewery to use BierCarré for its beer.
The trio Wolfgang Koch, Florian Koch and Georg Fischer have been working on this revolutionary invention for several years. The breakthrough came at the end of 2005, a moment that Wolfgang Koch missed due to his sudden death. At the end of 2006, beginning of 2007 it was introduced to the market. The system was first presented to the trade at the trade fair Brau Beviale in Nuremberg held from 15 to 17 November 2006, on the Rapak stand.

2005

Re-introduction of the Rieser Hefe-Weizen
The Rieser wheat beers are now being prepared with a little extra yeast. In addition the appearance of the beer is improved.

2005

Introduction of a new corporate design
With a new all-embracing corporate design, Anker Brewery brushes up its image. All trucks, marketing articles and restaurants will be designed or set up to match.

2000

New and innovative bottle cleaning system
A new environmentally-friendly cleaning concept is implemented in the bottling plant. Master brewer Georg Fischer developed a completely new type of bottle-washing machine and attracts admiration from the trade.

1999

Introduction of Online Labelling – awarded the "Preis der Goldenen Bieridee"
Customers can order a 6-pack of Nördlinger-Premium-Pils Via Internet from Anker Brewery with their own design of label, for delivery by a courier service. Anker Brewery was given the highest award by the Bavarian Brewery Association and from the Baviarian Hotel and Guesthouse Organisation: the "Preis der goldenen Bieridee".

1995

Patent on the production of Russ’n.
(Mix drink of Hefe-Weizen and lemon lemonade)

1994

Heat & power installation (BKHW) - System ANKER
Completion of a new heat and power plant, which is  no longer based on the power needs, but on the amount of heat that is needed. Power peak hours in the bottling plant are reduced and the waste heat is used to heat the bottle-washing machine.

1994

Anker Brewery is the first brewery to bottle Radler (snow-white) as a ready-to-use mix drink.

1993

Introduction of the long-neck 33cl bottle at Anker Brewery.

1993

Innovation in the brew house: the thermal thickening of escaping steam
The new boiler house comes into use: the energy use is reduced by 75% by the process of thermal thickening of the escaping steam. The beer is gently brewed at a temperature of 100.8 °C.