Inveralmond Brewery expects a six-figure investment will help it explore new markets and boost production by as much as a fifth.
The Perth-based company, which produces the Ossian, Thrappledouser and Independence lines, said the introduction of new equipment and machinery will make its operations more efficient and enable it to increase its output.
It has already installed three 5,000-litre maturation tanks, and new cooling equipment and a kegging line are expected to be in place by the middle of next month.
Head brewer Ken Duncan said the inward investment will increase capacity and give the brewery the scope it needs to grow even further.
“We have got three new multi-purpose conditioning tanks and we’re also investing in new refrigeration plant including a huge big compressor out the back of the brewery to help us keep our beer cold,” he said.
“We’re also investing in a new keg cleaner and filler, which will reduce the amount of labour that’s involved in filling all the barrels. The whole point of all this is to increase our production capabilities.”
The new equipment will enable the firm to target output of 7,000 barrels a year at its Inveralmond Industrial Estate base, and is expected to allow it to recruit another employee taking the total staff roll to 14.
The firm will celebrate 16 years in business later this year.
“It’s giving us a 20% increase in our volume that is the size of the difference that this will be making to us,” Mr Duncan said.
“It’s a long-term approach that we are taking on this. It really is about looking to the future.
“We can also service our overseas customers better, and it gives us more production capability to take advantage of opportunities in those markets.”
Mr Duncan said Inveralmond is benefiting as the market for ale continues to grow among a new generation of drinkers.
“There are real opportunities in the craft beer side of things,” he said.
As if to prove the point, the brewery has stepped up production of its Sunburst pilsner a Czech-style lager made by yeast specially sourced from Prague.
Previously, the brew was limited to a few select outlets. However, Inveralmond’s new equipment will allow it to be slake the thirsts of many more drinkers across Scotland and further afield.
The brewery’s products are already exported to the US, Italy and Scandinavia, while it has also identified the South American market as offering considerable possibilities. Mr Duncan said the global appeal of the firm’s Scottish identity could not be underestimated.
“The idea that we brew with water from the Scottish hills is very important for exports,” he said.
“But when we’re dealing with the home, UK market it does become much more about the local aspect.”