TL;DR
Nice Guys: From Science to Suds in Retro-Futurist Style The rise of accessible brewing has opened doors for many, including Nice Guys founder Grant Morley.
Once a scientist and biotech CEO, Morley traded lab coats for lager, scaling up from a 50-litre homebrew setup to a 500-litre operation at his own brewpub—nudged along by some supportive friends.
Nice Guys: From Science to Suds in Retro-Futurist Style
The rise of accessible brewing has opened doors for many, including Nice Guys founder Grant Morley. Once a scientist and biotech CEO, Morley traded lab coats for lager, scaling up from a 50-litre homebrew setup to a 500-litre operation at his own brewpub—nudged along by some supportive friends.
25 Taps, No Rules
With 25 taps on offer, many pour Morley’s ever-rotating lineup of house brews. There’s no fixed style—expect everything from punchy tropical hazy IPAs to crisp pilsners and malty English dark milds. The only rule? Flavour first. The other taps help reduce packaging waste and broaden the offering with keg-poured wines (think T’Gallant Pinot Noir, St Hallett Shiraz), local seltzers, and Daylesford cider.
BYO Food, Not Vibe
There’s no kitchen on-site, but guests are encouraged to grab food from local favourites like nearby Vietnamese gem Loi Loi and enjoy it in-house.
A Bar That Bends Time
Nice Guys breaks from the raw, industrial style of its Abbotsford brewery bar neighbours. Instead, the interior leans into the building’s 1970s bones with sweeping curves, arched doorways, retro furnishings, and a show-stopping suspended fire pit. The result? A space that feels both nostalgic and unmistakably original.
