Beaver Brewery: live beer since 1993
Our story
We do not pasteurize. We do not send beer on a long quiet death. We brew it living — and we get it to you while it still is.
The brew house, Minsk
About the brewery
Live beer keeps the yeast in the conversation. It is fresher, fuller, closer to the tank. That is the whole point of Beaver — brewing in Minsk since 1993.
Four beers. One idea. Orange Wheat, Frendlite, Rossy Red Ale, Favorite. Filtered or not — they leave the brewery alive.
You will not find a taproom manifesto here. You will find the beer where people already are: hypermarkets and draft shops in Minsk.
City
Minsk
Since
1993
Process
Unpasteurized
Format
PET 1.0 L
01 — 05
How we brew live beer
Ingredients
Malt, hops, water, yeast. We pick what the beer needs — not what lasts longest on a shelf.
The brew
The wort is boiled, hopped, and sent to the tank while it is still a living thing.
Fermentation
Yeast does the work. We stay out of its way.
Maturation
Time in the tank, not heat. No pasteurization. The beer stays awake.
Delivery
A short road from brewery to fridge. Living beer does not travel far.