It’s not often that I’ll write about a new bar before it opens; when you can actually see how it runs and see what’s pouring and fully experience the beeryness of the place. I’m willing to make an exception in the case of Brisbane’s soon-to-be newest beer bar, Tipplers Tap.

Due to open in “August”, the provenance for the bar looks good being managed by Carl Rhodes, formerly manager at Nectar, which was Brisbane’s best beer bottleshop until it closed over a year ago.

Carl has a genuine passion for beer. His knowledge and approach is reminiscent of the guys behind The Scratch, another recent addition to the Brisbane beer scene and one that, despite its size, has quickly come to be spoken of by some astute judges in the ‘Australia’s Best’ class.

Built in a small commercial unit on a largely residential street in Teneriffe, it sits in the heart ofBrisbane’s rapidly developing beer quarter. Just around the corner is another soon to open venture, Green Beacon Brewery.

Tippler’s Tap is in the late stages of fit-out and the venue is built to a similar small scale as The Scratch. Though unassuming from the outside, the inside is very comfortable and welcoming. A small space, it will come across as either being a cosy haven or pokey, depending on your personal outlook. If you’re the sort who thinks the former you will likely be the sort who will respond to Carl’s approach.

The small inner-bar will have bar stools to actually encourage patrons to sit at the bar and talk about beer with the staff, while the bar fridges are being set at eye level rather than under the bar. Carl says this just makes it easier to choose your next beer without having to wait for the line to progress to the bar, with the fridge hidden, only to be hurried to make your selection. It’s a bar that seem to think about the patron and is designed to engage with them.

The real stars are the 10 direct pour craft taps that Carl describes as his ’10 taps of goodness’ that will have ‘something for everyone’ . It is planned to eventually double that number, with the front bar serviced with the same number of taps. The front bar will open with a solitary hand pump, with frenetic local craft powerhouse Bacchus Brewing slated to brew some keg-conditioned ales.

Licensed for 85 people, Tipplers Tap has a restaurant licence instead of the new small bar licence which makes it different to a number of Brisbane’s other new beery venues, and will offer a range of food inspired by its Chicagoan owner Brian Kennedy and his partner Emily Russell. I didn’t realise Chicago had a distinctly identifiable food style, but the Tap version is described as being “simple but really flavoursome, and good value.” With a line up that will include a Chicago Hotdog and sliders it will be interesting to see what comes.

Hot on the heels of Queensland Beer Week and a rush of craft beer venues led off by Archive and Kerbside and with recent arrivals including The Burrow, Bitter Suite and The Scratch, the one-time beer dessert is really starting to blossom. Roll on ‘August’.

Now, we just need to get some bottleshops to replace Nectar…

You can read more about Carl and his plans for the Tap here.

The Tippler’s Tap
22 Masters Street, Newstead
www.tipplerstap.com.au