The Beer Kitchen: The art and science of cooking and pairing with beer

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Every opening is different and it's exciting to see how the Beer Kitchen brand is evolving. There is a massive boom in craft beer just now, where people are rejecting the boring mass produced beers of the past in favour of craft beers with real flavour, and we are at the forefront of that, not just in the UK, but internationally, and it's a truly amazing thing to be part of." A 60-cover restaurant offering casual dining that’s “all about the flavour” awaits customers on the first floor. The design echoes the ground floor by using the same materials and furniture. A smaller replica of the bar runs along the left wall to an open kitchen. Hall points out, “downstairs the theatre is the brewery so here that theatre is the open kitchen, which equally creates a bit of atmosphere and interest.” The huge brewpub/restaurant, which opened last month, has appeal to beer aficionados and novices alike. With a total capacity of 396, it spans 6,000 square feet across three floors in the former home of Ketchup and its upstairs neighbour The Research Club. The brewer is leasing the building from Stefan King’s G1 Group, but has full control over operations. Perfect for: If, like me, it has been a while since you last ventured down Ashton Lane, The Beer Kitchen offers something new to an area that was in need of a bit of a boost. So get some friends and go drink some great beer. With thorough advice on beer-types and flavour notes to beer and cheese pairing plus a helpful guide to tools and equipment and store cupboard essentials, The Beer Kitchen is a new, scientific and exciting approach to food that will change the way you cook and what you drink with it.

Sharp says that local beer fans and visitors to the city can expect great beer (brewed by Ashton Lane head brewer Digger Robinson), delicious food and loads of innovation. For a Monday night the place had a cosy atmosphere and I can imagine there being a real buzz at the weekend. I look forward to returning for a few more schooners and sampling more of the food. On top of that, our chef Steve is a local guy, he's worked at a lot of different places around Glasgow, so he really knows the scene here and he's brought his own touches and his personality to the menu." The restaurant. Picture: Innis & GunnAlthough my partner’s conversation is obviously hilarious and enthralling, I paid attention to the plates of food that happened to pass by our table. Sharp says the team will also be offering plenty of advice on food pairings and that if any customer wishes to know what a particular beer tastes like before they buy, they can try a small taster for free. The burger topped with Innis & Gunn pulled pork looked incredibly good and the clean wooden serving boards returning to the kitchen seemed evidence that it was.

Opening to the public on Friday 14th April, the new Beer Kitchen will have three floors, with the ground floor housing the craft beer bar and micro-brewery while the first floor will be the location of the restaurant. The third floor will be a more relaxed space which people will be able to hire out and will host gigs and events. While this area has an industrial feel, a simple colour scheme and natural materials create softness, comfort and warmth. There are seven booths in various sizes upholstered in natural tan leather which stand out against the white Osmo oiled vertical timber pallet walls, light oak tables and oak flooring. This combination is used throughout the bar and first-floor restaurant and creates a look Morgan describes as “a Scandi-Scottish hybrid.” Head upstairs and the design shifts to a speakeasy-style Attic Bar – a late night venue that will also host live music and private functions. Apart from the toilets, which were completely refitted, Morgan says it was a case of enhancing what was already there. Some existing elements of the loft space remain, including the magnificent wood triangular bar which will serve Innis & Gunn “hoptails” and two craft beer fridges have been installed atFancy throwing your hat in the home-brewing ring? Try some of the best home-brew kits and make the perfect pint for you. Anticipation for the venue has been fierce ever since Scotland’s second-biggest craft brewer announced plans to bring its successful bar and restaurant concept West last year. The brand's founder says the micro-brewery isn't the only new toy the bar will have to play around with. First and foremost, we will be offering amazing beer. The whole reason we are here is that we love craft beer and we are excited to share that with everyone. Avoid if: You would think I would say if you didn't like beer but actually they have most bases covered even if you're not that into your hops.

We have an infuser on the bar in which you can put hops and fruit and the beer will flow over them to create these amazing new flavour combinations. Guy Morgan, co-director of Morgan McDonnell, led the Beer Kitchen’s design and build. He said the idea was to be “upfront and honest” about the whole brewing process and to make it as open and visual as possible “to highlight the freshness of the beer and allow people to see that process happen.”We invest a lot in staff training making sure the staff are friendly and knowledgeable about everything we do here."