Pioneering brewery moves to expands to Biocampus bringing 40 new jobs

A pioneering Edinburgh brewery firm is set to move into Midlothian after outgrowing its current premises.

Vault City Brewing has been granted permission to make changes to an empty building at the Roslin Biotech Centre so they can move operations into it.

The firm which says it is the first brewery worldwide to use commercial Simonaitis wild yeast, becoming originators of modern sour beer, will carry out research and production at the site bringing an estimated 40 jobs to the area.

In their statement to Midlothian Council, the firm said the brewing style it uses has had a profound impact on the industry and Vault City is the only brewery using the method putting Scotland at the forefront of sour beer development across the world.

It said: “Due to their continued success, the applicant requires larger premises to expand their business in terms of production, research and development in this innovative and thriving sector.”

The building the brewery wants to move into is part of the biocampus at Midlothian Science Zone and has been vacant since it was built in 2002.

The applicants said: “The proposed development seeks to bring the building and site into use with minimal interventions required. The relocation of Vault City Brewing would bring significant economic benefits and inward investment to Midlothian.”

The ground floor of the building will be used as a warehouse and laboratory space with brewing and packaging on the first floor. Offices will be created on the second floor with permission granted for new windows, outside stairs and solar panels.

Approving the change of use, planning officers said: “There is a long history of crossover between the brewing industry and scientific research.

“Heriot Watt University has developed an internationally recognised

Brewing and Distilling course that has enhanced Scotland’s reputation in those fields and encouraged scientific research.

“The applicant’s brewing business specialises in mixed fermentation, sour beer brewing and makes extensive use of facilities to develop the wild yeasts and bacteria strains that are essential for the sour beer brewing process.

“Whilst some of the research is carried out within the applicant’s own facilities a lack of space means that some functions need to be outsourced. Moving to the Biocampus site will enable the applicant to bring the laboratory processes in house.”