Hip Hops Brewers

Meet Hip Hops Brewers, the new beer-land slinging classic and experimental jars, Aussie beer tapas and a community-centric culture at The Sheds in Brendale. Filling Hip Hops large interior, which comfortably seats up to 150 people, is a space for production (where all of the magic happens), a kitchen, keg room and consumption area, as well as a mezzanine featuring a second tasting room, which can also be used as a function space or co-working area. When it comes to the brews, Hip Hops houses 21 taps filled with the likes of everything from a crisp, clean lager and West Coast IPA called Kapow to a dry Irish stout and chilli coffee dark ale, as well as a range of session ales, sours and hard seltzers (Hard Sars, Boozy Lemonade and Ginger Zing) brewed with fermented rice syrup and local syrup. Hip Hops brew team includes founding brewer and Moreton Bay stalwart Adam Gibb who is working alongside senior brewer Jarrett Bravo (formerly Newstead Brewing and Happy Valley). Other than beers, punters will find a spectacular selection of wines, including local sips from Ocean View Estates Wine in Mount Mee, as well as a range of non-alcoholic beverages that are far from your usual suspects. We’re talking non-alcoholic drops such as fermented sodas dubbed Bin Juice from Ibis Brewing (we promise it tastes better than it sounds) and refreshing sparkling teas made by Pinnacle Brews. Gin-lovers will be delighted to hear that Hip Hops will soon welcome Guy Dalby of Copper and Cane, a local gin distiller with a big local following, who will be joining the team onsite with a range of spirits from his copper pot still. When it comes to the food, Shaun’s approach to the menu is Aussie beer tapas, focusing on simple, but delicious bites made from local produce, designed to be shared and enjoyed by hand. The menu features a sumptuous selection of burgers, toasties and snacks, including Hops signature falafel balls made with house made Labneh, pomegranate, rocket and mint, Copper and Cane gin marinated olives, and crispy squid tossed in Hopsmith smoked malt and chilli salt.


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