Trendy pizza and cocktail pop-up back in Glasgow for two nights only

Restaurant concept Beirm is teaming up with beloved cocktail company Hybrid Drinks to host two pop-up nights at Absolute Roasters in Partick on Friday, September 9 and Saturday, September 10.

Both Beirm and Hybrid Drinks launched over lockdown and are celebrated for their inventive, original, and delicious creations.

Photo by Patricija Isakova

Photo by Patricija Isakova

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The pop-ups they host are notorious for surprising and pleasing customers with menu items like a wood pigeon prosciutto that took six days to make, or a selection of cocktails made with oil-washed spirits.

Max Macauley, founder of Hybrid Drinks, told The Glasgow Times: “The idea of exploring the science and DIY aspect of drinks creation is what keeps it interesting and fresh.

“I like challenging myself to see what’s possible creatively, and then limiting the offering so guests must then challenge themselves with ingredients and cocktails they may never have tried before.

For the upcoming event, Hybrid Drinks has developed a boozy coffee soda and a cocktail that uses sake and yuzu.

Alexander Brady, founder of Beirm, took inspiration from the drinks to create one of the menu items, a fried pizza fritta.

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Alexander said: “Inside that usually you get cheese and salami and tomato sauce.

“The one that we’re doing has ricotta that we’ve smoked ourselves and a cod cheek and chorizo xo inside, basted with a black garlic butter and with gochujang mayo over the top.”

Alexander studied pizza-making in Naples and describes Beirm as “not pizza”.

He said: “I was very much on board with the traditional methods and seeing the constraints that Italian people put on themselves when it comes to pizza.

“That’s keeping the tradition alive, and I appreciate that, but now I’m focusing more on what can we use from the UK, particularly Scotland, that’s not having so many air miles travelling from Italy."

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He added: “I don’t think you can really pinpoint what Beirm is, and I think that’s why working with Max at Hybrid gives us the opportunity to just do whatever we want.

“I think people are starting to expect a certain level of food and we just keep trying to push beyond the expectations that people have had from the last pop-up.”

Max said: “At each event we gain more confidence, which allows a greater expansion of thought and a greater understanding of what’s possible with limited space and equipment.

“I think guests see this and understand what we are trying to do, which might be why we’ve had great success so far.

“We tweak processes and products, keep the things that stick, and re-think the ideas that don’t.”

Alexander added: “This is going to be the best one yet.”

Alexander and Max have hosted previous pop-ups across Glasgow in beloved restaurants like Naked Soup, Bar Brett, and The Locale.

Tables can be reserved online through a link on the Beirm Instagram, @beirm_.