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Vigo in Print
About Wild Beer Co
The Wild Beer Co, based in Somerset, produce an eclectic mix of wild beers using a number of yeast strains and barrel-ageing techniques.
Wild Beer Co's Canning Requirement
The requirement was to fill carbonated beer into 330ml cans at a rate of 30 cans per minute with a facility to date stamp or lot mark.
Vigo supplied, installed and commissioned an American Beer Equipment (ABE) LinCan™ canning line, which fills at a rate of 30 cans per minute, and all associated conveyoring and pipework. The canning line includes a twist rinser, 7 head filling station, seamer, rinser, airblower and packing table. To minimise oxygen pickup there is a CO2 purge, a fob pulse and under-lid CO2 jet. An ink jet printer for date coding was also supplied.
Co-founders Andrew Cooper and Brett Ellis, provided the following feedback:
Why did you decide to start canning? Andrew: 'Cans are of the time and now is the time to be in cans for beer.'
Why did you choose Vigo? Brett: 'We chose Vigo for the canning line because we have an excellent existing relationship with them and they offered the right product at the right time – and the right price.'
What positive impact has the equipment had on your business in general? Brett: 'The cans have met our highest expectations. In the first month of production we are extremely satisfied with the quality of product we are able to produce with the canning line. We are seeing excellent demand for our product in cans, which justifies our decision to move to cans.'
Read Wild Beer Co's 'Cans' blog post.
The Wild Beer Co Brand
The Wild Beer Co began with co-founders Andrew Cooper and Brett Ellis tasting an American wild ale brewed by Jolly Pumpkin in Michigan, and wishing they could source similar beers in the UK. A visit to the Great British Beer Festival followed and a plan was made to brew barrel-aged beers with wild yeast. Production began in 2012 at the Wild Beer brewery near Shepton Mallet, Somerset.
Wild Beer now produce an eclectic mix of wild beers using a number of yeast strains and barrel-ageing techniques, and a range of innovative ingredients including coffee, apricots and cucumber.
Vigo has 30 years of experience in the supply of
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