BREWDOG has dropped a heavy hint that it is planning a major move into spirits production.
The craft brewer has posted an advert on the recruitment page of its website seeking a highly motivated, experienced distiller to help with the creation of a brand new spirits division.
Brewdog, which has successfully diversified into the bar trade, dipped its toes into spirits production last year when it launched Watt Dickie. It described the ice-chilled beer, which is 35 per cent alcohol by volume in strength, as an "insanely amplified IPA masquerading as a spirit".
Now it appears to be moving into spirits in a bigger way, with the advert stating the successful candidate will "work closely with our production manager to oversee the installation and commissioning of our new stills".
The advert, which states the candidate will be based at Brewdog's brewery in Ellon, Aberdeenshire, adds: "Moreover, you will take the lead on the development of our spirits division, designing recipes and processes for our new spirits project and developing our spirits division from the ground up."
However, the company is remaining uncharacteristically tight-lipped about its plans.
A spokeswoman said: "There is nothing to announce just yet. At this stage there is no extra information to add."
Meanwhile, what is claimed to be the UK's only dedicated brew-it-yourself venture has launched in Leith, Edinburgh.
Krafty Brew was set up by craft beer enthusiast Marcus Doherty, who had the idea for the venture after becoming frustrated with the hassle of home brewing.
While several microbrewers already offer consumers the chance to make their own beer, Krafty is said to be the first to anchor its business on the idea.
Mr Doherty, a communications and marketing specialist, received a £12,000 loan from Lombard, the asset finance arm of Royal Bank of Scotland (RBS).
This was to help with start-up costs, with the funding contributed to the purchase of six 50-litre Braumeister kettles.
Krafty Brew can accommodate 12 people brewing at one time over six brewing stations.
Customers can choose beer recipes from an extensive menu or create their own, and are also invited to bottle their own beers and design their own labels.
He said: "Our brewing specialists will be on hand so that customers of any skill level can learn and develop their technique. We will also be holding taster sessions and workshops for those interested in the science behind the brewing process.
"We've had a great deal of interest already and word is spreading fast."
Mr Doherty also plans to design beers for restaurants to match food on menus, and to open a bar on the premises.