The democratisation of beermaking has been a wonderful thing. Like so many before him, Nice Guys founder Grant Morley left an established career (as a scientist and CEO of a biotech company) to follow his homebrewing passions. Morley started with a 50-litre set-up but, following some gentle peer pressure of his friends, now brews 500-litre batches of his own recipes out of his brewpub.

There are 25 taps at Nice Guys, with plenty devoted to Morley’s ever-changing house-only brews. Styles aren’t hemmed in, and you’re likely to find everything from tropical-tasting hazy IPAs and American pale ales to faithful pilsners and toasty English dark milds.

The rest of the taps serve a dual purpose: to offer up some non-beer options, and to avoid the inherent waste of bottled drinks. You might find local seltzers, Daylesford cider and wines like T'Gallant Pinot Noir and St Hallett Shiraz, all poured straight from the keg.

While there’s no kitchen, drinkers are welcome to order food from locals like Vietnamese restaurant Loi Loi and eat in.

In an area thick with industrial brewery bars and distilleries like Moon Dog OG, Mountain Goat and Brogan’s Way, the design at Nice Guys makes its own mark. Working with the bones of the 70s-era building, Morley embraced a retro-futuristic design. So you’ll find plenty of long curves and arches, vintage furniture and a classic suspended fire pit.

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Updated: March 2nd, 2023

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