SanTan Brewing & Distilling

In 2007, SanTan Brewing Company opened the doors of its original brewpub, located in the heart of Historic Downtown Chandler. Founder and Brewmaster Anthony Canecchia’s mission of pairing craft beer with craft food, to inspire great conversation still stands true today for Arizona’s largest craft brewery.

SanTan Brewing has been an active leader of the “craft can revolution” and has stayed committed to the rapidly growing vessel, since the brewery began packaging in 2009. The quality of its brands is protected by exclusively packaging in 12-ounce and 24-ounce cans for retail, along with 32-ounce cans available to be filled on demand at the brewpubs.

Over the years, SanTan Brewing has won numerous national and local awards, medaling at the 2016 World Beer Cup,​ 2012 US Open Beer Championships, and 2011 Great American Beer Festival, while also making occasional appearances in the Phoenix New Times annual “Best Of” publication.

ISanTan Craft Distilling is dedicated to embracing their roots as a brewery by bringing beer to the next step in its evolution to Spirits. SanTan’s Head Distiller, Brant Gasparek hand crafts small batch whiskeys and vodkas utilizing his knowledge in distilling and 25 years of experience as a chef in some of the finest restaurants in Arizona and Washington.  SanTan is proud to have been awarded Gold, Silver and Bronze, as well as best in category for our Kaffir Lime Vodka by our peers at the American Distilling Institute. In addition, SanTan has most recently been awarded Silver and Bronze medals for their whiskey and vodkas from the San Francisco World Spirits Competition 2018.

In addition to brewing, SanTan features a friendly neighborhood brewpub​ located​ in ​Historic ​Downtown Chandler, which has quickly become one of the top local food and beer destinations in the Phoenix Metropolitan Area.​ ​In December 2017, SanTan announced its plans to open a second brewpub location in Uptown Phoenix at Bethany Station, on the corner of Bethany Home Road and 16th Street, in Spring 2018.