Vulgar Bulgar Brewing Opening in the Gateway District

“A lounge with less of an industrial atmosphere, more conducive to people hanging out”

Neil Cooney
Written By Neil Cooney
News Writer
An image of the site on which Vulgar Bulgar Brewing will be constructed | Photo: Google Earth Pro

A new micro-brewery is in the works in Las Vegas’s Gateway District. Opening in a small, 1,500-square-foot space at 28 W Wyoming Ave, Vulgar Bulgar Brewing will offer beers brewed on site and a limited food menu in a comfortable lounge atmosphere.

“It’s going to be a small production facility, a brewpub, and a lounge with less of an industrial atmosphere, more conducive to people hanging out,” owner Assen Dragulev told What Now on Friday. “It’s an immersive experience, with the brewpub side looking into the brewery side.”

Vulgar Bulgar Brewing doesn’t intend to brew for wholesale: its brews will be available exclusively at this facility. They’ll include cold-fermented lagers and pilsners—a nod to Dragulev’s home country of Bulgaria—along with more experimental choices like barrel-aged beers, barley wines, and spiced beers.

The limited food menu and the decor will also feature nods toward home, with charcuterie boards featuring meats and cheeses from southeastern Europe and baklava for dessert. It’s a new venture for Dragulev, who has been brewing beer recreationally since 1999 and also owns a bar in New York City.

Despite being on the small side, Vulgar Bulgar Brewing will also host music events, for which a dedicated lounge space will serve well (especially a full liquor license will also allow for a few cocktails and spirits).

Stay tuned for more details as Vulgar Bulgar Brewing moves into the construction face and the opening gets closer!

Be the First to Know

From new restaurant openings to exciting retail launches and real estate insights, be the first to know what’s happening in Las Vegas

Share This Article
Follow:
Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *