Castlemaine St. Milton

67 Castlemaine Street, Milton, Queensland, Australia

Breakfast & Coffee from 6.30am Mon to Fri.
Venue open seven days a week, 10am 'til late.
(excluding Public Holidays).

In between a rock and a hard place in Milton sits our production brewery and pub. Opened in March 2017, 67 Castlemaine Street is the perfect alternative location. Are you game?

Chill out…

Open seven days a week (except for Public Holidays) our brewpub on Castlemaine Street has something for everybody. Food, drinks and good times. We have it all.

If it’s a quiet afternoon beer you’re looking for or a celebratory pint with your mates after the footie, we’ve got you covered.

Very big and very shiny. Lots of stuff to gawk at through mammoth sized pieces of glass. Stare at the brewers mastering their craft…they can’t see you, it’s one-way glass…or is it?

Our Food

Snacks & Share Plates

House Dips, Turkish Bread, Dukkah (v)
14.0
Locally Made Burrata Cheese, Panzanella, Sourdough, Basil Oil (v)
17.0
House Smoked Pumpkin & Grain Salad, Tahini, Cashew (vv) (gf)
15.0
Pan Fried Saganaki Cheese, Lemon, Honey, Sage, Sourdough (v)
17.0
Baby Octopus, Andouille Sausage, Olives, Romesco (gf)
16.0
Jackfruit Tacos (3pcs), House Salsa, Avocado, Coriander (vv) (gf)
15.0
Low 'n' Slow Brisket, Green Chilli, Fried Onion, Anise & Ginger Glaze (gf)
18.0
Lamb Koftas, Pea Puree, Pistachio, Labna (gf)
16.0
Newstead Spicy Buffalo Wings, Blue Cheese Ranch (gf)
15.0

Burgers (all served with a side of fries & aioli)

The Vegan, ‘Veef’ Patty, Vegan Cheese, Lettuce, Pickles, Soy Aioli (vv)
19.0
Fried Chicken, Lettuce, Pickles, Avocado, Chipotle, Mayo
19.0
Grilled Beef, Bacon, Cheddar, Lettuce, Beetroot, Tomato
21.0

Wings Mondays - 3 kinds available (from 5pm)

10 wings + schooner of beer
15.0
15 wings + schooner of beer
20.0
1kg of wings + jug of beer
35.0
V - Vegetarian | VV - Vegan | GF - Gluten Free

Pizza (GF bases $2)

Confit Garlic, Fior Di Latte, Rosemary Salt (v)
15.0
Smoked Mozzarella, Tomato, Basil, Kalamata Olive (v)
20.0
Pork Belly, Red Onion, Jalapeno, Coriander
22.0
Calabrese Salami, Mushroom, Oregano, Onion Jam
22.0
Proscuitto, Fior Di Latte, Rocket, Pecorino
22.0

Mains (served 12-9pm)

Tofu Pad Thai, Rice Noodle, Chili, Cashew, Sprouts, Tamarind (vv) (gf)
22.0
Pork Belly, Soy & Mirin Broth, Son In Law Egg, Pak Choy, Soba (gf)
28.0
The Mayne Thing Beer Battered Snapper, Mushy Peas, Fries, Tartare
28.0
Chicken Parmigiana, Mozzarella, Ham, Sugo, Fries, Salad
26.0
Pressed Lamb Shoulder, Semolina Gnocchi, Carrot Taragon Puree (gf)
30.0
300G Wagyu Rump MBS 7, Kipflers, Carrots, Salsa Verde (gf)
35.0

Veg & Sides

Caprese Salad, Fior Di Latte, Tomato, Basil (v)
11.0
Dutch Carrot, Hummus, Dukkah (vv) (gf)
11.0
Roast Potato, Romesco, Rosemary Salt (vv) (gf)
9.0
Sweet Potato Fries, Soy & Black Garlic Aioli (vv)
9.0
Beer Battered Fries, Aioli (v)
9.0

Tea & Coffee

Teas & Toby’s Estate Coffees available from the Bar
From 4.0
Download Menu

Newstead at Milton brings the efficiency of a 50 Hectolitre (hL), four-vessel DME brewhouse in line with our dedication to experimentation and exemplified by toys such as an 800L Hopback, a Hop Doser and an 80 can per minute Cask canning line. Each brew is 5000L, with a series of 5000 and 10000L fermenters in the carpark – capable of producing 1.4 million litres of beer per annum.

A sophisticated level of automation allows the brewers to ramp up production while still being intimately involved in every detail of the brew. Our focus is fresh, tasty and locally made beer, right in the heart of Brisbane.

Our brew crew is bursting with energy and ideas from lots of perspectives…

Simeon Bonetti – In conjunction with an excellent brewing pedigree Sim is also an excellent human. Passionate about social justice, equality and encouraging everyone to enjoy good beer, Sim has a knack for challenging expectations while making you feel at ease. Previous roles as Head Brewer for Brisbane Brewing Co and store man at Brewer’s Choice place him in excellent stead as Head Brewer at our Milton plant. An award-winning brewer, Sim’s value lies in his huge heart and desire to push the boundaries of flavour and process.

Bertrand Koelln – As solid as the ground he walks on, Bertrand has become a sure and steady asset to the team. A background in biology and industrial chemistry lends itself naturally into a mindset of critical thinking and control. Bertrand has an easy grace, a quick laugh and a measured word. A blank slate when it comes to brewing but an eagerness and passion that can’t be taught, Bertrand has quickly soaked up brewing science, adding his own flavour and Brazillian confidence to the Newstead system.

Evan Goulden – Dr Ev was awarded his PhD in aquaculture microbiology at UNE. He has research experience in the health and disease management of cultured crustaceans, as well as the waste management industry. How is this relevant to brewing? Well, brewing, like aquaculture, is highly interdisciplinary, combining aspects of engineering, biochemistry and microbiology. Evan’s passion for microorganisms is transferred to brewing yeasts, in which he believes are the understated hero of beer, holding powerful and relatively untapped bio-flavouring and biotransformation potential. He aspires to produce quality and consistent products with a penchant for pushing frontiers in brewing technologies.

Joe Clarke – You’ve probably seen Joe kick flipping over fermenters or parkouring through lauter-tuns. Completely dedicated to every task he sets himself; Joe combines a passion for all things brewing, including coffee, with exceptional hard work. Forever patient and unfazed, he never cuts corners and gives every process from mash in to packaging his utmost focus. He believes brewers have been given the opportunity to create a product that is the materialisation of their passion and research – so we should aim to do it properly, constantly applying new learnings and finessing practises.

Rob Skeat – the one brewer we all look up to, Rob may have his head in the clouds, but only literally. Previously at 4 Hearts and stints around Germany, Rob is genuine, knowledgeable and insightful. Voted the most likely to spontaneously snap in half, Rob is dedicated to harnessing the best possible product conceivable. Not afraid to speak his mind but always with respect and empathy, Rob’s heart is as tall as his, well, heart.

Luke Monks – process meets passion, Luke brings a wealth of brewing knowledge from a recent stint at 4 Pines in Sydney. With a degree in Chemical Engineering, Luke has exceptional skills in measuring and control, and brings a practical mindset to the big rig at Milton. A fan of caps yes, but you can’t put a ceiling on this guy. He’s just as at ease calculating efficiencies as chucking in bucket-loads of new hop varietals.

Denholm Brockley – creative, enthusiastic, and dedicated, Denholm personifies the new wave of young brewers sweeping the Nation. Eager to learn, develop his brewing talents and delve into the nitty gritty of packaging and filtration, Denholm has quickly become a key part of the team. With a passion for pushing the boundaries of brewing concepts and fermentation he is in good stead to grow personally and professionally into the potential that we can all see in him.

Quentin McKelvey – Quentin loves travelling and experiencing fresh local brews. Although his background is in large manufacturing operations, such as Heinz/Watties, Unilever and Arnotts, he’s a genuinely good bloke, for a kiwi. A massive beer enthusiast, he enjoys everything; from a simply good IPA, to any sort of “bretted” beer to Imperial Stouts. Passionate about all things beer, including brewing, production, manufacturing and the industry as a whole, Quen is a highly valued member of the Milton brewing team.

Nikita Dillon – Dedicated and hardworking, Nikki is patient, calm and logical in her problem-solving. Quick with a hello and always ready to get into some gritty work, she’s self-taught and highly motivated. Focused on producing the best product possible, Nikki is open minded and a keen brewer, with a love of well made, balanced beers.

What’s on tap

With a total of 32 draught beer taps across three bars always pouring a combination of our own beers as well some delightful guest beers, there’s truly something for everyone.

Look out for our limited release small batches, collaborations and seasonals.

CLICK HERE for an up-to-date tap list.