Molly Rose is located in a narrow warehouse in Collingwood. Go past the roller door and it’s a space filled with industrial bare timber and dark iron surfaces, playing off against more artistic touches. Then take a seat among the giant stainless-steel fermenters and grab a beer that was tapped metres away from where it was made.
Here, Nic Sandery, founder of the Molly Rose brewing company creates beers that combine historical styles with inventive new takes.
That approach shows up in brews like the Beer By A Winemaker, which blends a sour ale with the notes of white peach and grapefruit you might find in a chardonnay. Molly Rose’s past beers have included a sour beer brewed with Proud Mary and a peach-infused French farmhouse ale matured in vintage brandy barrels.
Three to four taps pour prosecco, pinot grigio and chardonnay from Sandery's partner, Callie Jemmeson’s labels. Food is kept simple and beer-friendly. Toastie options include kimchi beef; cheese and mushroom; and kale and blue cheese; and there are smaller snacks such as tomato soup with grilled cheese and togarashi-spiced popcorn. There are vegan and gluten-free options, too.