Working Title Brew Co is known for pushing the boundaries of local beer. Its eclectic taproom – housed in the old Newstead Brewing space on Doggett street – is the first venue from owners Luke Shield and Mark Howes. And, living up to the brand’s reputation, things are done a little differently here compared to the average Brisbane brewery.

For one, there’s no core range of beers. Sure, you’ll always find a pilsner, pale ale, west coast IPA and red IPA pouring from the 12 taps, but they’ll change from batch-to-batch, as Shield and Howes often experiment with new malts and hops each time they brew. Other creations include an affogato and cream ale, and a salted caramel and pretzel pastry stout.

The food offering is just as unconventional as the beer. A nose-to-tail philosophy and an emphasis on under-utilised ingredients results in fried ponzu crocodile; Riser sourdough toasties filled with ox tongue, kimchi and gruyere; and steamed baos loaded with pig head croquettes.

The brewing equipment is displayed down one side of the space, while the other side is dedicated to the taproom. Shield and Howes have installed booth seating and a few pinball machines, and have converted the front of the venue into an enclosed beer garden, showing off the barrels they use for their aged beers.