The Epochal Brewery in Port Dundas, which revives the brewing traditions that once made Scotland's beers famous around the world using modern techniques, is hoping to create a new taproom for fans.
An entrepreneur paying homage to Glasgow's brewing traditions using modern techniques is hoping to build a new taproom for fans.
Gareth says one of the crucial microbes from Barrel fermentation is Brettanomyces, which he explained translates as British yeast, and is the magical element that creates a lot of flavours and lets beers last a long time without refrigeration, which would have made it ideal for exporting in the past.
Taking to Instagram, Gareth posted: "Huge news, my friends: at last we've been given the go-ahead to open our taproom space, but we have some essential works to do before we can open and we need your help.
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