Brewers of some of our most popular beers, Beavertown brewery in London are masters of innovative, refreshing ales. For everyone who has ever sunk a Neck Oil or Gamma Ray, here’s the story of a brewery with a unique image, and unquestionable commitment to quality.
Proving you don’t need a big setup to start brewing, back in 2011 Logan (Beavertown’s founder) grabbed a 50 litre rice pan, a cool box and a tea urn out of the kitchen and began making the proto-Beavertown beers at home.
Inspired by craft ales around the world, Logan quickly set in motion plans to open Duke’s Brew and Que — an American BBQ restaurant and brewpub. Beavertown’s new home was a 650 litre brew house in the restaurant’s kitchens. The brew house was placed opposite the food smokers and we should all be thankful for Duke’s Brew and Que BBQ smokey atmosphere. Without it there would be no 8 Ball Rye IPA, Smog Rocket Smoked Porter, or Neck Oil — all of which were directly inspired by their surroundings.
Beavertown quickly found their feet, and their attitude, at Duke’s. Logan’s experiments with Key Kegs to naturally condition and carbonate the ale brought new zest to 8 Ball Rye IPA, whilst confident experimentation gave birth to Gamma Ray and Black Betty IPA.
The name ‘Gamma Ray’, along with it’s iconic space men design, came from Nick; who worked at Duke’s back in 2012 and is now Beavertown’s Creative Director; responsible for their instantly recognisable look. You can hear more about Nick’s story in this audio interview.
By the end of 2012 Duke’s was too small to accommodate Beavertown any longer, so the brew house relocated to a new home. Six beavers spent a week getting the premises up to scratch. The new premises meant three brews a week could be made — great news for Beavertown beer lovers.
Teams, tins, and tanks
It’s 2014 and again Beavertown had outgrown its surroundings. Logan added expertise and support in key team positions and a move to Tottenham was planned. Why Tottenham? It had better transportation links (for getting beers into drinker’s hands quicker) and two units with enough space for growth and development.
Beavertown beers are full of intensity, Keeping the flavour strong and fresh has always been important to Logan and the team, so what could they do to make sure the ale keeps its character?
Cans are beer’s best friend. They stop sunlight getting in, give greater protection from oxygen, and accentuate flavours. A canning machine was installed and Logan cracked open the first tin off the production line. Vibrant aromas went straight into the nose and the machine declared a success.
With the team in place, and tins rolling off the production line, it was time for tanks. Big ones. Eight double-sized tanks were installed in 2015, complimented by 2 x 30bbl tanks for single batches and 3 x 10bbl tanks for tests. Lots more beer brewed, and just as important, lots of chances to make new beers through experiments and collaborations.
And the story doesn’t end here. Beavertown continues to launch new beers and new experiences; most recently the Beavertown extravaganza — a festival of beers from around the world.
From Heath Robinson contraptions in Logan’s kitchen to today’s 40-person team, and massive brewing capability, the Beavertown story shows what people committed to their ideas can achieve. Enjoy your next glass of Neck Oil, Gamma Ray, or Smog Rocket, safe in the knowledge the brewer has even tastier ales planned for your enjoyment.