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Beavertown Brewery - bottling line

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About Beavertown Brewery

Within 3 years of starting up Beavertown Brewery, voted one of the top 100 Brewers in the World in 2014, expanded from a 4 barrel to an impressive 30 barrel (50HL) brew house.

Beavertown's Bottling Requirement

Before their move to an 11,000sqft building in Tottenham Hale, the founder of Beavertown, Logan Plant approached us with a requirement for an automatic filling line for carbonated beer, for 3 sizes of glass bottle and an in-line labelling machine for applying wrap-around labels. They were using a bench top syphon filler, hand-lever crown capper, and a semi-automatic bench top labelling machine, as shown on The Guardian’s ‘Meet the musician-turned-brewer behind Beavertown ales’ short film.

The Solution

To meet their requirement Vigo supplied, installed and commissioned a bottling line, consisting of a CIMEC America DPS 12/12/1C automatic rinsing, filling & capping machine to fill at a rate of 2000 bottles per hour, an S1/LR1 AVV automatic linear labelling machine, a 100 litre rectangular rinse solution delivery tank with product delivery tank, a stainless steel filter housing assembly fitted with two 10” filter cartridges, and all associated conveyoring.


Jenn Merrick, Head Brewer at Beavertown gave the following feedback:

'Beavertown has been very satisfied with the responsiveness and level of service we have received from Vigo and are very happy with quality and performance of our new Cimec bottling line.’

The Beavertown Brewery Brand

Beavertown Brewery originally began brewing in the kitchen of Duke’s Brew & Que, one of the original brewpubs in London, before moving to new premises in Hackney Wick under the shadows of the Olympic Stadium. Seven long days (16 hours a piece) of hard physical work was required by the seven-strong Beaver team to turn the premises into the brewery they affectionately called “Beaver Towers”.

As a result of increased beer sales in the capital, they soon outgrew Beaver Towers and moved into an 11,000sqft building in Tottenham Hale, which they christened “Big Beaver”. The new brewery was designed complete with brew house and packing house, sandwiched between the new Beavertown Tap Room.

Within 3 years of starting up Beavertown had expanded from a 4 barrel to an impressive 30 barrel (50HL) brew house.

Beavertown is all about producing progressive beers. Some of the numerous ales they have brewed include an Indian Stout Ale (which they call an ISA, as opposed to an IPA) named Black Yeti, a spiced pumpkin ale called Stingy Jack, and a Beaver version of Slavic Kvass called Uncle Joe’s. Their innovative ale practices have got them foraging along canals for fruits such as elderberries and quinces, and grappling with tights filled with Lactobacillus - all in the name of ale!

Beavertown were voted amongst RateBeer's Top 100 Brewers in the World 2014.

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