History of Davenport's Brewery Limited at Bath Row, Birmingham in the county of Warwickshire. Research is augmented with photographs, beer labels, pump clips, stories of local folklore, newspaper articles and a genealogy connections section for those studying their family history.


Davenport's Brewery Ltd
Davenport's Brewery Ltd

Some History on this Brewery
Despite being a Birmingham brewery of some renown, there appears to no definitive history of this company. In Birmingham's archives there is a document which states that "the first record of the Davenport family in the brewing trade is that of Robert Davenport in 1829, a brewer at 120 Brearley Street, Hockley. He also had premises in Pritchett Street and eventually owned several public houses." The same document reports that his son Robert "moved into Bath Row in 1852." I'm not content with using secondary sources and this document seems to underline my scepticism with such material. The two key reasons are that a branch of the Davenport clan had already moved to Bath Row by the time of the 1851 census, invalidating the document and further compounded by the fact that, in the trade directory I checked, a Robert Davenport was at the White Swan public house in Hospital Street in 1829.

Davenport's in mid-19th century Trade Directories

Joseph McKenna probably accessed the same document and published the information in his "Birmingham Breweries" publication. What is more certain is that, by 1835, a number of Davenport names appeared in a directory for Birmingham. Robert Davenport was still listed as a maltster at 120 Brearley Street but other properties were being operated by the Davenport clan, notably at Princip Street in the Gun Quarter. This was a house known as the Fox and Dogs. It is not certain whether all these Davenport's were members of the same family, though it would not be ridiculous to speculate that they were related.

The family member in which I am particularly interested is John Davenport. I have traced him back to 1841 when he was making a living as a victualler in Nova Scotia Street. Interestingly, John Davenport employed Thomas Armer as a brewer and William Ranell as a maltster. This seems to suggest that he was not selling beers produced by other Davenport maltsters and brewers in Birmingham. In a trade directory published in 1846 John Davenport is listed at the White Horse Cellars at No.80 Constitutional Hill. By 1851 however he was located at No.121 Bath Row where he was later documented as a maltster and hop merchant. He lived at Bath Row with his London-born wife Jane and four children: Joseph, John, Sarah and Thomas. Following in their father's footsteps, Joseph and Thomas would later be listed as maltsters living at this address. It was at Bath Row that the company was registered In 1867 as "Maltsters, Hop Merchants and makers of Pale and Brown Malt for brewing bitter ales and porter."

Aerial View of Davenport's Brewery in Birmingham [c.1935]

The aforementioned document in Birmingham's archives states that the Davenport family had "bought the old Bath House, from which the Row took its name, converted the mansion into offices and built over the gardens." This suggests that John Davenport started afresh in Bath Row. However, Joseph Steadman was recorded as a maltster and brewer at No.121 Bath Row in 1845 so it would appear that John Davenport acquired an existing maltings on the site.

Joseph Davenport succeeded his father at the helm of the business. The maltster and brewer was still living at Bath Row in the early 1870's, along with his wife Adalaide and three children: Joseph, Edith and Baron John. The latter is significant for he was the person responsible for the massive growth of the firm in later years. With the continued growth of the business the Davenport's moved to Arthur Road in Edgbaston. Indeed, Joseph's family lived next to John Davenport who could claim to be the founder of the 'modern' company. Having said that, I note that a trade directory for Birmingham published in 1774 lists a widow Davenport running a public house at No.45 Digbeth. And when I went as far back as I could with trade directories, I found a John Davenport running the Unicorn at Digbeth in 1767. Indeed, Norman Barber's  "A Century of British Brewers" states that Davenport's was founded in 1739! Perhaps all the Davenport's listed above in 19th century trade directories are descendants of this John Davenport.

Mash Tuns at Davenport's Brewery

Davenport's grew steadily during the Victorian era and by 1896 the firm operated an estate of 57 public houses when it was incorporated as a limited company as John Davenport & Sons Brewery Limited. It was Baron John Davenport who started the infamous 'Beer at Home' delivery service in 1904. This proved to be highly successful and growth in the enterprise was rapid, necessitating the establishment of an extensive distribution network.

The logistics of moving beer around the country was possibly a key reason for Davenport's acquiring and building public houses further afield. In addition, the company also established supply depots in other areas. Eventually, a separate company, Davenport's CB Ltd., was created in order to conduct the operations of the bottled beer and home delivery service. John Davenport and Sons Ltd. concentrated on the brewery and tied estate of public houses.

The site at Bath Row continued to expand during the inter-war years. Indeed, the company's growth between the mid-1920's and the end of the 1930's was considerable. By the outbreak of World War Two there were 500 people employed at the brewery. Houses, roads and cottages were swept away to make room for store rooms, loading decks, cold stores, not to mention a new brewery and plant.

Home Delivery from Davenport's Brewery [c.1935]

Baron John Davenport died in June 1939 and his dynamic leadership was a considerable loss. The company struggled between 1939-45 and during the immediate post-war period - due largely to the rationing of brewing ingredients and the lack of fuel for transportation within their distribution network. However, the Bath Row firm bounced back when it embraced the 'new' media of advertising in which a generation of British drinkers were influenced by the highly successful 'Beer at Home' adverts and jingles.

Davenport's acquired Dare's Brewery in 1962 which added 30 public houses to the company's tied estate. Following the closure of the Belgrave Road site, Davenport's had land with which they could negotiate with the City Council. This allowed them to secure the site of the neighbouring St.Thomas's School  in Granville Street which enabled the firm to build a new garage in 1970.

Changes in retailing led to the decline of the home delivery service and this part of the operation was sold off. Davenport's was acquired by Greenhall Whitley in 1986 and, although brewing continued at Bath Row for a period, the estate of public houses was slowly transformed and supplied with beers from Cheshire rather than Bath Row. The brewery was inevitably closed.
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Highlights from Malt and Hops - Davenport's Brewery Magazine
Davenport's issued their own magazine for many years and these provide some interesting insights into the brewery and the people who worked there. I have managed to acquire a number of the early editions and have reproduced some of the highlights below.

The Bottling Plant at Davenport's Brewery [1939]

Once again this Company have pointed the way for the entire Brewing Industry; always abreast of that rapid development which is one of the main features of modern brewing, we have made a stride ahead of even our keenest competitors by the installation of the new Bottle-Filling Machine, which is shown above. Many of you are familiar with this fascinating piece of mechanism, but may not be aware of some interesting facts concerning its origin. Some two years ago the market for machines of this type was rapidly passing into the hands of companies who were marketing machines of a foreign origin. We determined to changed this position, and gave our full support to the present makers. Whilst we both regarded this move as something of a gamble, its ultimate success has surpassed our wildest hopes. We are now the owners of the largest Bottle Filling Machine in Europe, so large, in fact, that we cannot take advantage of its full capabilities; this on account of there being no bottle washing machine yet built of the type we use, which can supply the required quantity of bottles per minute, with which the filler can cope. The makers were so satisfied with this super machine that their present model was built on exactly the same lines, but to rather smaller proportions. Already it is experiencing widespread popularity in Bottling Stores all over the country. To remain stationary is to fall back so this improvement carries us a distinct step forward.
Malt and Hops Vol.1 Issue 1 - June 1939

The passing away of our late Managing Director, Mr. Baron John Davenport, has filled our hearts with a grief and sorrow which we shall all bear for a very long time. We wish his successor, Mr. J. D. Davis, every happiness and pleasure, with his new responsibility. We all know that the guidance given by our late Chief will be carried on by Mr. Davis in the same thoughtful and considerate manner. We are sorry to record the death of Mr. W. Rushton who during the past 12 years has become a familiar figure to all as Office Commissionaire. He had 25 years' service to his credit. It is our pleasant task to record the marriage of Miss C. Brown [Office], Miss Q. Brown [Office],  and Miss L. Sheridan [Bottling]. We wish them every happiness. Our very Hearty Good Wishes for a long, pleasant and well-earned retirement are extended to the following: Mr. A. G. Brookes, Mr. A. J. Rider [Dudley], Mr. B. G. Foreman, Mr. F. Price, Mr. W. Nightingale, Mr. J. Perkins, Mrs. M. A. Hill, Miss W. C. Cunliffe. A special mention must be made of Mr. G. Chatham, the manager of our Guinness Bottling Dept., one of the largest Guinness Bottling Departments in England. Commencing with us at the age of 7, he has completed nearly sixty years' service. An old and valued servant of the Company, forced to retire on account of ill health, we wish him the best of health and a long and happy retirement.
Malt and Hops Vol.1 Issue 2 - July 1939

Davenport's Transport Department on a Trip to Blackpool [1939]

Nearly 400 male employees travelled to Blackpool on Saturday, July 1st 1939, where a most enjoyable day was spent. It was noticeable that on the train journey impromptu musical parties outnumbered the card "schools." Fine weather greeted the party at Blackpool. Attractions most popularly visited were the Tower, Winter Gardens, and the South Shore Pleasure Beach. The outing was a great success, and our thanks are extended to the persons responsible for the splendid organisation. During the return journey a 1d. collection was taken for the purpose of inserting a notice in the local papers expressing appreciation to the directors. The sum collected amounted to £1.4s.11d., and as the cost of Press Announcements, etc., was 19s., it was decided to donate the remaining 5s.11d. to the Sports and Social Club. All those in favour say "Aye!" Thanks very much, this sum has now been forwarded to the Club Secretary. On Saturday, June 10th, the Annual Outing of the Bottling Department took place, and this year the party, numbering in all fifty-seven, visited Blackpool. Half an hour before the train arrived, Blackpool was visited by a heavy storm, and throughout the entire day the sky was overcast and rain was threatening. Despite this fact, however, everybody thoroughly enjoyed the day, and it was voted to be as big as success as any in the past. Lunch was had at the Hotel Metropole, and in the opinion of the party it was the best meal they had been fortunate enough to secure at Blackpool on any outing. Prior to lunch a short silence was observed by all in memory of Mr. Baron Davenport, and several speeches, in which people recalled his many kindnesses to the Department, were made. Mrs. Baron Davenport once again made her usual gift, and the thanks of the Department were forwarded to her. The Pleasure Beach is in finer form than ever before, and practically everybody in the party brought home some memento of their visit there, even if it was only a bruise obtained in the Revolving Barrel at the Fun House. The Annual Outing of Derby Depot took place on Saturday June 18th, to Blackpool. Thirty-nine members assembled for lunch together at Stanley's Restaurant, where a very good meal was provided. Before this commenced reference was made to the loss sustained by the death of the Chairman of the Company, and all present stood in silence for a few seconds as a token of respect. After lunch a very sincere vote of thanks was passed to the Board of Directors, and a vote of thanks was also passed to the Office Staff at Derby for their work in connection with the arrangements. Everyone then dispersed to find his own amusement, and the return journey was made to Derby in the small hours, when all agreed that a most enjoyable day had been spent.
Malt and Hops Vol.1 Issue 3 - August 1939
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Genealogy Connections
If you have a genealogy story or query regarding this brewery you can contact me and I will post it here in addition to including your message within the website pages for Birmingham Genealogy.

"I don't really work in the brewing industry any longer, although I do some part time work for Frankton Bagby, which is a microbrewer near Rugby. I also have a part interest in Hanby Ales of Wem. After leaving Davenport's when it was closed, I worked at Marston's for six years, but that was taken over about three years ago and since then I have been self employed. Of course I am still a member of the 'Institute and Guild of Brewing' and regularly attend meetings at Banks's, Mitchell's and Butler's, Batham's and Holden's Brewery. A group of retired and semi-retired brewers meet regularly at different pubs around the West Midlands. In case you are interested as well as myself, our group consists of John Davies [ex-Davenport's Brewing Director], John Wilson, [ex-Davenports Q.C. Manager], Alex Pennycook [ex-Davenports brewer who now runs Stanway Brewery], Phil Brown [ex-Banks's head brewer], James Hewitt [ex-Bass brewer and former head brewer at Springfield Brewery], Bill Hadley [ex-Packaging Manager at M&B], David Parkes [ex-Head Brewer with Carlsberg Tetley], Aubrey Grey [ex-Guinness] and Dennis Briggs, who recently retired as Professor at Birmingham University and was co-writer of the standard brewing text book 'Malting and Brewing Science' by Hough Briggs and Stephens. Regarding Bob Wilson in the White Lion. Davenports had a marketing manager at one period, who was very much into sports sponsorship and during this time, we saw a variety of sports people through the brewery. I have very little interest in sport and had to be very careful not to offend people who were apparently famous because I did not know who they were. I remember upsetting someone called Gary Newbon because I asked him who he was. I noticed the marketing people going a pale shade of puce and the aforementioned Mr. Newbon was lost for words because apparently he thought he was so famous he had no need to introduce himself. The White Lion was not really the Brewery Tap, although it was frequently used by the brewers because it was one of the best pubs in Birmingham [that was before the refurbishment]. The real Brewery Tap was The Holloway, which used to be called the Greyhound, when it was a Bulmer's Cider House. When Davenport's acquired the place we changed the name to The Holloway because the Greyhound had a reputation for problem drinkers. Davenport's did have a club attached to the brewery but, as a brewer, I had access to the sample room. We regularly used the sample room for scientific sampling, but believed that the only real way to sample beer was to sit with a number of like-minded people and drink the stuff. Anybody who worked on the brewery side of Davenports [as opposed to the C.B. or bottling side] will have a fund of stories regarding visits to the sample room. At one point we used to make much of the fact that Davenport's was the only Birmingham brewery [after the closure of Ansell's] because M&B was not actually in Birmingham but in Sandwell."
Tony Collingbourne
Former brewer at Davenport's

Davenport's Pale Ale [1936]

Davenport's Mild Ale [1936]

Davenport's Best Bitter [c.1936]

Davenport's Extra Stout [1936]

Davenport's Celebration Pale Ale

Old Television Jingle

“Beer at home means Davenports!
That’s the beer!
Lots of cheer!
The finest malt with hops and yeast,
Turns a snack into a feast.
Straight from brewery to your home,
Why collect?
We’ll deliver!
Soon you’ll know why folks all say:
“Beer at home means DAVENPORTS!”
Old Television Jingle

Lost Bottles Poster for Davenport's Brewery

A Davenport's Brewery Dray in front of the Bath Row Offices

Work in Progress

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Brewery Offices at Bath Row
In 1935 Davenport's published "Fifty Years of Progress," a book billed as "a description of The House of Davenport with illustrations from photographs of the organisation." I managed to find a copy of this at a second-hand book shop and, after spending a small fortune to buy the tome, I have reproduced much of it in this column so that everyone can enjoy reading the text and looking at the wonderful photographs.

Packaging Beer at Davenport's CB Limited
In the forward Baron John Davenport stated that "we offer this little book to our Shareholders and Registered Customers in the hope that it will provide them with a few moments of interesting reading, and perchance stimulate a feeling of pride in the organisation they have helped to build." The book does not discuss the history of the brewery but was intended to show how the business looked in the mid-1930's.

The Malt Room at Davenport's Brewery
In the book Davenport's stated that Barley Malt, the very foundation of pure beer, must be stored with the same fastidious care with which it is selected. Not only must it be kept immune from every trace of dampness, but at one unvarying temperature. Here you see a stock of malt stored in a specially constructed chamber with insulated damp-proof walls, in a temperature of 85 degrees Fahrenheit which never varies throughout the year.

The Screen Room at Davenport's Brewery
This photograph showed the Screening Room at the brewery where the first process of brewing was undertaken. Davenport's claimed that they ensured 'scrupulous care was taken to ensure cleanliness of materials and that, in their spotless surroundings, every trace of dust was removed from the husk of the malt. The  malt was rolled round and round by rotating wire drums, that ensured the corn rubbed the dust and husk from one another. From the Screen Room, the screened malt was passed into a conveyer and transported to the Malt Mill.

Davenport's Brewery Malt Mill
The cleaned malt from the Screening Room entered the Malt Mill through the conveyer. The Mill was quite a complicated machine which, rather than crush or grind the husks, cracked them open then dropped them into a hopper below. It was capable of sorting different size corns, dealing with the largest first so ensuring all sizes received equal treatment.

Davenport's Brewery Washing Machine
From the hopper, the malt dropped into this washing machine where the union of malt and water took place. Within the machine the malt was mixed in its correct proportion with water at a carefully controlled temperature. The thorough mixing of the malt and water was ensured by rapidly revolving arms inside the large cylinder seen at the bottom of this photograph.

Mash Tuns at Davenport's Brewery
From the mashing machine the mixture of malt and water flowed into the Mash Tun, a large insulated vessel. It was here that the liquid was kept at a carefully controlled heat for two hours. During this period of mashing, diastase, a natural constituent of malt, acted upon the starch of the malt corn and transformed it into rich malt sugar, or, to give it its technical name, Maltose.

The Sugar Room at Davenport's Brewery
The Sugar Room was the store for the various sugars used in the production of Davenports' Ales and Stouts. They were selected with the most careful regard to purity and quality as they were considered a valuable adjunct to malt in the brewing of some types of beer. The various kinds of packing seen here denote different varieties of sugar.

The Coppers at Davenport's Brewery
From the mash tun the solution of solution of malt, sugar and water [technically known as wort] was run off through pipes to one of these huge coppers. Here were added the hops that gave flavour and tonic qualities to the brew, and the whole was boiled vigorously for two-and-a-half hours. The boiling process adequately substantiated the claim for the purity of beer as a beverage. No harmful germ could possibly survive such drastic treatment.

The Hop Room at Davenport's Brewery
The Hop Room stored a supply of hops sufficient to cover a week's requirements. The bulk of the stock, however, was kept in cold storage to ensure that the hops retained their freshness. This image shows a consignment of prime hops from the famous Kentish hop gardens, marked with the ancient sign of the Rampant Horse which dates back to Saxon times.

The Hop Back at Davenport's Brewery
From the copper the wort flowed through the large pipe, seen on the left in this image, into the Hop Back, a large strainer or colander through the perforated plates of which the wort flowed, leaving behind the residue of the hops. The Hop Back was situated in the cellars, thus the process of brewing had proceeded from the top of the brewery to the bottom.

The Cooler Room at Davenport's Brewery
The cooler room was an airy, well-ventilated room situated on the topmost storey of the brewery. The wort which left in the Hop Back was pumped up to the large shallow vessels seen in this image. Here it rested for a short period to allow hop seeds and small particles of hops that had escaped the Hop Back to settle.

Refrigerators at Davenport's Brewery
The wort, at a temperature between 190º and 200º Fahrenheit, was passed through pipes to the troughs seen at the top of each refrigerator, from which it overflowed and trickled down the pan below, where it reached a temperature of 59º. During its journey it passed over a vertical layer of pipes through which cold water circulated. This process was very carefully adjusted to ensure that the wort, when it reached the pan, was of the right temperature for the reception of the yeast.

The Collecting Room at Davenport's Brewery
The Collecting Room was particularly important for it was here that the wort, flowing from the refrigerators, was mixed with yeast to commence what became actual beer. It was also here that the Officer of Customs and Excise gauged the quantity and strength of each brew in order to ascertain the amount of Duty payable.

Davenport's Brewery Fermenting Room
When the wort had been inspected and released by the Excise Officer in the Collecting Room, it was allowed to flow into the vessels seen in this image. It remained in these for a week, and during that period the transformation into beer was completed.

Davenport's Brewery Fermenting Tanks
This image showed what was the oldest of the fermenting tanks at Davenport's, but claimed to be still far in advance of those used by many other breweries due to the perfect control of atmospheric temperature. In the height of summer this room was always cool and fresh, whilst in the depth of winter it was always mild and comfortable. The cooling equipment responsible for these conditions can be seen suspended from the roof.

The Barm Room at Davenport's Brewery
The yeast, which grew to six times its original weight during fermentation, was skimmed from the top of the beer and placed in the tanks shown in this image. The yeast was then pressed between cloths into dry cakes.

The Conditioning Room at Davenport's Brewery
At the conclusion of fermentation the Davenport's beer flowed into  the large tanks seen here, where its behaviour and improvement was rigorously controlled and followed with the assistance of the various gauges and thermometers shown. The conditioning room was controlled to definite temperatures and these never varied.

Davenport's Brewery Beer Chilling
When the natural conditioning was completed, the beer was chilled for the purpose of retaining the quality resulting from the process. This was accomplished by passing the beer through pipes which were encased in still larger pipes containing frozen brine. The latter was circulated from the tank seen above in this image.

Refrigerating Machinery at Davenport's Brewery
This image shows the refrigerating machinery that controlled the chilling plant situated in cold stores. The size and capabilities of this equipment was such that, if instead of chilling beer, it could have been utilised to produced 120 tons of ice per day. The machinery was powered by an electricity sub-station on the Bath Row site.

The Cold Store at Davenport's Brewery
This is a view of the 'new' cold store at the Bath Row brewery. The brewery claimed that the tiled walls were part of the very latest achievements in Cold Store construction, only made possible by the recent invention of a new and special type of tile. The chilled beer flows into these tanks, where it was stored until ready for filtering.

Davenport's Brewery Filtering Equipment
The chilled beer passed through the filters where it left behind all trace of suspended yeast and particles of hops, emerging as a bright beer and flowing into another tank ready for bottling. The material through which the beer was filtered was made of cotton fibre, compressed into circular plates about 18 inches wide and 1¼ inch thick.

Davenport's Brewery Pulp Washing Room
In the Pulp Washing Room the cotton fibre pulp from the filters was cleansed after being used, a process that took a whole day. The plates were placed in the copper vessel and churned around for many hours, during which time cold water was continually running through the pulp. Afterwards the water was heated and the pulp sterilised. It was then washed again with cold water for several hours, each wash being tested for sterility.

Davenport's Brewery Compressed Air Plant
Movement of the beer from the Conditioning Room to the Cold Stores, and then on to the Bottling Hall, was accomplished by means of compressed air. Ordinary air was used for the purpose, but as this contains many impurities it was first filtered, washed, and cooled whilst passing through the plant show in the photograph above.

The Bottling Hall at Davenport's Brewery
This is a general view of the Bottling Hall, in which the final stage of production was reached. Davenport's modernised this facility so that the plant was, in 1935, capable of bottling and despatching no less than 24,000 bottles of beer per hour.

Davenport's Brewery Bottle Washing Plant
These two automatic bottle washing machines delivered 12,000 clean chilled bottles per hour. The bottles entered a machine and passed through four tanks, in each of which they were soaked for five minutes and sprayed inside and outside five times. In the first two they were treated with caustic soda at high temperatures, which completely sterilised them, in the third with hot water, and in the last with cold water at 37 degrees Fahrenheit. The final chilling assisted the filling process.

Davenport's Brewery Bottling and Stoppering
On the right-hand side of this image is seen a continuous stream of clean chilled bottles proceeding to an automatic filling machine. Here they were filled with beer flowing from the Cold Stores Tank. Upon being discharged from the machine each bottle was stoppered by hand and then automatically tightened. The respective temperatures of both beer and bottles were under constant check by mean of the two Automatic Registers shown.

Davenport's Brewery Labelling Machine
In this picture, showing another view of the bottling unit, the filled bottles are seen travelling to the labelling machine from which they emerged labelled. They were then placed in cases and the top label attached. Each case was then sealed ready for delivery.

Stopper Sorting and Washing at Davenport's Brewery
As Davenport's stated: having taken so much care to ensure that all bottles were scrupulously clean, the brewery used reliable stoppers. Upon being removed from the bottles, the stoppers were sorted and faulty rubber rings were replaced. They were then placed individually in a chain and conveyed through hot water between brushes which thoroughly scrubbed each one, after which the machine discharged them into tanks of clean running water.

Davenport's Brewery Bottled Beer Store
The finished beer was stored In this spacious room. Cases were conveyed here to await delivery. The temperature of this Beer Store was as carefully controlled as in all other parts of the brewery. The capacity of the beer store was 100,000 cases.

Davenport's Brewery Spirit Store
In addition to beers and stout, the company catered for their Registered Customers' requirements in wines and spirits. Davenport's kept a large stock of these, including the famous brands and vintages.

Davenport's Brewery Loading Decks
From the Bottled Beer Stores the cases were transported by means of Automatic Conveyors to the Loading Docks seen in this photograph. It was thought that practically every type of conveyor was in use at one point or another of the premises. From these decks Davenport's could load 15 five-ton lorries at the same time.

Davenport's Brewery Bottling Staff Canteen
The Bottling Staff Canteen had at the brewery had several bathrooms attached, and was provided for the use of the Bottling Staff. It formed part of the pioneer experiments in Works Welfare, being established at the turn of the 20th century when the provision of baths for workers was almost unknown. In this canteen, at 11am and 4pm, tea and coffee was served, whilst at midday substantial meals were provided at moderate prices.

Davenport's Brewery Garage
This spacious garage housed a large section of the brewery's Motor Transport Fleet. The total number of motor vehicles employed by Davenport's at the time of this photo was 140. The garage had a well organised and completely equipped repair shop.

Davenport's Brewery Vehicle Fleet
This photograph shows a section of the Motor Transport Fleet, including a 12 ton lorry used to convey supplies to depots for re-distribution. The vehicles varied in size and were adapted to the loads they had to carry and the nature of the journeys they had to travel.

Davenport's Brewery Order Office
A view of the Order Office where every order had to pass through to be in compliance with the law which forbid the sale of Ales and Stouts which had not been previously ordered and invoiced to the customer.

Davenport's Brewery Invoicing Office
The Invoicing Office had up-to-date equipment for typing the delivery sheets and invoices that accompanied every single bottle of beer sent out from the Bath Row site.

Davenport's Brewery Registration Office
The popular Customer Registration Scheme necessitated a vast amount of clerical work in the Registration Office. The busy scene depicted here was one of daily occurrence in this Department, where details concerning over 175,000 individual customers were recorded and filed in the cabinets which surrounded the room.

Davenport's Brewery General Office
This photograph of the General Office provides another insight into the daily activities necessitated by the vast list of registered customers. The staff of clerks seen in this image were engaged upon the preparation of the detailed records required in connection with the company's Profit Sharing Scheme.

Davenport's Brewery Typists' Rest Room
The Typists' Rest Room was a cosy haven, well appointed and for use of the brewery's clerks and typists. It was designed to be in keeping with the general scheme of decoration that pertained throughout the suite of offices.

Davenport's Brewery Dining Room
The Dining Room was on the ground floor and was distinguished by its dignified scheme of decoration in oak and tapestry. It was in daily use by the whole of the General Office Staff, from the Managing Director down to the youngest Junior Clerk.


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