Mobile Canning, Cape Town | Silvertree Canning Co (Pty) Ltd

Silvertree Canning Co was founded in early 2018 and comprises of Angus Dawe and Liam McElhinney, both with a long history in the liquor and beverage industry. Angus within the specialised tax consulting space and Liam on the brewing, canning, and marketing side was just the right “chemis-tree”. The idea of mobile canning for the local craft beverage industry came about after a surf and a coffee with a friend busy with his MBA, no one had tried this in South Africa yet. After several months research, costings, business plans, trips abroad, discussions with potential suppliers in the US, Canada, Europe and China, our research lead us to undoubtedly one of the best mobile canning machines one can find, made by CASK , “we invented mobile canning” , and we are extremely happy we chose them. Fortunately, Liam, as one of the pioneers in canning craft beers and RTD’s in South Africa with one of the first Cask machines in this country was also confident this would work. We settled on the brand name Silvertree Canning Co, which represents Green, Growth, our Goede Hoop and the Silver can. Our brand and logo came together perfectly, our dream had become a reality. We understood this was, in the long run, better for the planet. Before we knew it, our Silvertree Canning Co seed sprouted its first roots and shot its first silver leaves, with hopefully many more to follow.

Our company is constantly evolving and growing. We provide a wide range of services. Our mission is to provide the best solution that helps everyone.

If you want to contact us, please do so here. We wish you a good day!

Mobile Canning

Our Cask micro-auto canner the, mACS with its 3 individual inline fill head control technology combines fill-level sensors with proprietary foaming technology and top-up features helps control fills, reducing wastage, under or overfills. The mACS machine has a compact foot-print, does up to 25 cans/minute, 63 cases per hour, with ultra-low DO pick up (our machine tested between 0 and 10 PPB), and quality control above industry standards.

Why Cans?

Cans are recyclable making them environmentally friendly, over 72% are recycled and continually recycled here in South Africa, recycling cans is economically profitable, they thus stay out of our landfills.
Cans are far lighter and more compact than bottles, making them more economical in terms of transport, saving on fuel and reducing Co2 emissions.
Cans are shatter-proof, unlike bottles, and this allows them to be enjoyed in many places bottles are outlawed, including tailgates, beaches, parks, concerts and a variety of other outdoor recreation which Cape Town and surrounds are famous for!
Cans are better for shelving and storage, any bar or bottle shop manager will tell you they love how much easier cans are to stack and store, and how much less of an issue breakage is.
Cans have a better seal than a bottle, meaning no oxygen gets in and no carbon dioxide gets out. Oxygen gives beer off-flavours, and the loss of carbon dioxide over time can cause a beer to go flat. This superior seal also allows canned beer to stay fresh longer than bottled beer.
Cans are impenetrable to sunlight, unlike bottles. Sunlight causes the deterioration of most beverages and causes beer to develop that skunky flavour, something you won’t find from one poured from a can!
Cans allow for 360 degrees of design, as compared to a bottle which only has several square inches of paper label to brand the beer.
Cans get colder in a fridge or cooler faster than bottles!

You will find….

Service: Specialized and able to provide efficient and quality canning service and much more.
High standards: Our machine has extremely low Dissolved Oxygen intake and extreme care is taken with regards sanitization of our machine and cans and lids used.
Low wastage: Having the canning run at optimum with top-up and foaming features to reduce underfills, overfills, rejects and general wastage through our experience and state of the art equipment.
Value for money: Through the maximisation of use of machinery, economies of scale and specialization of canning we are able to lower unit costs of canning and make it accessible to the average beverage producer – be it a craft brewery, cidery, distillery, winery or any other beverage.

Water:
A clean potable water source is required at each canning location. Hoses and a spray nozzle are also required. Water is used to clean the cans pre/post-fill, and to clean equipment once the entire canning process is complete.

Drainage:
Proper drainage is required nearby the canning location.

Facility Access:
Equipment is modular, has wheels, therefore there is flexibility to set up within your facility. Needed workspace 3x4m. Drainage nearby (preferably under) the canning system.

Beverage Specifications:
The most important factor in canning beer is the temperature. It needs to be ice cold ideally (-2*C to +0,5 *C), at least below 4 *C . Additionally, the more volumes of CO2 the beer contains, the lower the beer temp needs to be in your brite tank or fermenter. Both variables cannot be pushed at once. More specific guidelines are below:

Beer in the brite tank / fermenter must be at a constant temperature of -2*C to +0,5*C degrees throughout the canning day. Generally speaking, if the beer has a CO2 level pressure between 12-14 PSI, tank temps should not be more than -1,1*C degrees (preferred -2,2*C to -1,1*C ). Beer with a CO2 level below 10 PSI, can be in the -0,5*C to +0,5*C degree range. Again, balancing carbonation and temperature is critical to canning success.

CO2 levels must not exceed 10 PSI, and beer tends to package best when CO2 is between 5-10 PSI.
Beer volume must be between 0-2,6 (see the beer volume chart), measured according to the shaked condition of beer.
Beer must maintain a consistent level of carbonation for at least 24 hours prior to canning.

If the client has not maintained their beverage in these conditions, Cannery cannot guarantee the canning process will result in satisfactory fill rates or levels and reserves the right to postpone the canning. If the client’s beverage contains pulp or is otherwise unfiltered, the client will bleed off excess yeast, hop, and/or other sediments prior to connecting to the canning line. (Note: It is not uncommon for breweries to keg off a couple half barrels to clear the lines when canning an unfiltered beer.)

Beer Lines (when filling beer):
Canning machine requires a one and one-half inch (1.5″) connection tri-clamp and brewery fittings on all beer tanks utilized during canning day operations.

Client Staff:
Cannery requires a minimum of one client employees to assist with tanks connections, packing material assembly, and finished product pallet stacking. Client is responsible for assigning a lead representative responsible for overseeing the canning process. The lead representative will have the option of stopping the canning process if quality concerns arise.