Innis & Gunn opens fourth Beer Kitchen

Claire Dodd

Claire Dodd

12 April 2017

Scottish brewer Innis & Gunn is to open its fourth and largest ‘Beer Kitchen’ pub today, with a site on Ashton Lane in Glasgow’s West End.

The site, described as the brand’s flagship, will feature the brewer’s first on-site microbrewery. Though the launch party takes place tonight, the venue officially opens to the public on 14 April.
The new bar is set over three floors, with 396 covers, 17 keg taps, three cask taps and more than 50 packaged craft beers. The microbrewery includes three two and half hectolitre tanks.

New, 'experimental' beers will be brewed each week by Ashton Lane head brewer Digger Robinson, and served fresh from the tank. Beers brewed to celebrate the opening include Ashton Lane Pale Ale and a Marshmallow Milk Stout.

Dougal Gunn Sharp, founder and master brewer said: 'Every one of our Beer Kitchens completely embodies our passion for flavour and quality, and we are delighted to have the opportunity to bring the Innis & Gunn experience right to the heart of Glasgow’s West End.

'The Beer Kitchen Ashton Lane is a fantastic new opening for us. Putting our first onsite microbrewery on the map in Glasgow’s craft beer scene will give us even more opportunities to experiment with great new beers, and we can’t wait to get started.'

The brewer launched its first Beer Kitchen site in Edinburgh in 2015, following the opening with sites in St Andrews and Dundee. In November last year it successfully raised over £1m in the first 72 hours of its crowdfunding campaign, with the cash earmarked for brewery upgrades, expanding beer production, and to fund the opening of an additional four more Beer Kitchen bar/restaurants.

David Hall, Innis & Gunn Retail managing director added: 'Following the success of our bars in Edinburgh, Dundee and St Andrews over the last year, we were thrilled to find the perfect location on Ashton Lane to expand our retail offering with our biggest venue yet.'

Read more about Innis & Gunn's plans in this exclusive Imbibe interview.

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