What could be better than pairing your IPA with a wood fired pizza or tasty skewer from the charcoal grill for lunch or dinner?

Our brewpub grub is a hands-on experience — no cutlery needed! We cook with fire on our charcoal grill and wood fired pizza oven for authentic flavour and smoky deliciousness. Everything on our menu is bite-sized and designed to be held in one hand, leaving the other free for your pint of Valley Hops. Layer up your dishes for sharing, create a feast and throw some pizzas into the mix or just take the edge off your hunger with a wagyu beef stick and a bowl of chips.

Valley Hops Brewing

641 Ann Street
Fortitude Valley QLD 4006
Get directions (maps)

Ph: (07) 3852 5000


Trading Hours

Monday & Tuesday: 4pm – 12am
Wednesday: 11am – 12am
Thursday to Sunday: 11am – late


Monday & Tuesday: 4:30pm – 9:30pm
Wednesday to Sunday: 11:30am – 9:30pm

Lunch bookings are available from 11:30am – 3:00pm, Wednesday to Sunday. For bookings up to 20 people.

Dinner bookings are not required. Feel free to pop in and grab the best spot available.



Monday & Tuesday 4:30pm – 9:30pm  |  Wednesday to Sunday 11:30am – 9:30pm

Lunch bookings are available from 11:30am – 3:00pm, Wednesday to Sunday. For bookings up to 20 people.

Dinner bookings are not required. Feel free to pop in and grab the best spot available.

*Please note that only Wood Fired Pizza and Antipasti are available from the food menu on Monday and Tuesday.

Pizza Bianca

Prepared with extra virgin olive oil and fior di latte mozzarella

Quattro formaggi — gorgonzola, provolone, Parmesan, walnuts (v) 22

Funghi — truffle pesto, mushrooms, Parmesan (v) 25

Genovese — basil pesto, olives, pork sausage, shaved Parmesan, balsamic drizzle 23

Norcina — cream, truffle, porcini mushroom, sausage, parsley, pepper 25

Gamberi e zucchine — saffron cream, prawns, zucchini, cherry tomatoes 25

Pizza Rossa

Prepared with San Marzano tomatoes and fior di latte mozzarella

Margherita — buffalo mozzarella, fresh basil (v) 20

Capricciosa — ham, field mushrooms, artichokes, olives 23

Prosciutto e funghi — ham, mushrooms 22

Diavola — mild pepperoni, olives, chilli 22

Vegetariana — mixed roast vegetables (v) 22

Aussie wagyu and saltbush skewer (df/gf) 25

Beetroot and cashew skewer (v) 10

Spicy octopus skewers, pickle, butter, lemon (df/gf) 16

Whole grilled king prawn, lemon, herb sauce (df/gf) 19

Lamb shoulder flatbread, yogurt 25

BBQ cucumbers, soft cheese, herbs (v) 10

Pork rib and sriracha (df/gf) 25

Lamb kofta, Spanish onion, red capsicum skewer, yogurt, pomegranate syrup, sumac 15

Japanese style marinated chicken, sticky black sauce, lemon 13

Crumbed shiitake mushroom, cashew dressing, leaf, porcini dust (v) 12

Warmed Aussie olives (df/gf/ve) 10

Salt and vinegar chicken wings 12

Spicy Caesar salad lettuce cup 15

Seasoned shoestring fries (v) 9

Crunchy Queensland pineapple fritter (v) 12

Chicken and spiced cabbage spring roll 12

Garlic pizza (v) 17

Wood-fired bread with trio dips (v) 18

Italian cold meats — prosciutto, mortadella, free range salami, prosciutto cotto d’Abruzzo, olives, crescenza soft cheese and home made focaccia 32

Cheese board — pecorino sardo, provolone, gorgonzola, taleggio, crescenza soft cheese, dried muscatel grapes, olives and home made focaccia (v) 34


Watermelon Cooler — 78 Degrees Vodka, Rhubi Rhubarb Aperitif, watermelon, peach, lemon, fizz

Margose — Mt. Compass Agave Spirit, lime & agave, topped with Valley Hops Mango & Passionfruit Sour

Valley Hops Espresso Martini — The Gunnery Spiced Rum, Hellfire Coffee Liqueur, coldbrew espresso, stout

Australian Negroni — Brookie’s Byron Bay Dry Gin, Poor Toms Imbroglio, Adelaide Hills Distilling Rosso Vermouth

Mac Daddy — Beenleigh Double Barrel Rum, Brookie’s Macadamia & Wattleseed Liqueur, pineapple, blue curaçao

Native Old Fashioned — Starward Two Fold Whisky, Brookie’s Macadamia & Wattleseed Liqueur, chocolate bitters

Breakfast Martini Spritz — Brookie’s Shirl the Pearl Cumquat Gin, Aubrey Triple Sec, marmalade, lemon, fizz



78 Degrees Vodka


Brookie’s Dry, Poor Toms Pink, Four Pillars Bloody Shiraz, Brookie’s Shirl the Pearl, Wolf Lane Tropical


Starward Two-Fold Whisky, Upshot Whiskey


Mt Compass Agave Spirit


Beenleigh Double Barrel, Beenleigh Spiced, The Gunnery Australian Spiced

Liqueurs & Apéritifs

Poor Toms Imbroglio, Rhubi Rhubarb Apéritif, Brookie’s Macadamia & Wattleseed Liqueur, Hellfire Coffee Liqueur, Aubrey Triple Sec


Adelaide Hills Distillery, Vermouth Rosso



Whistler Fruit Tingle Frizzanté, Barossa Valley, SA

Penny’s Hill The Handshake Pinot Grigio, Adelaide Hills, SA

Nomads Garden King Valley Fiano, King Valley, VIC

Singlefile Fumé Blanc, Mount Barker, WA

Nick O’Leary Tumbarumba Chardonnay, Canberra District, NSW

Pooley Butcher’s Hill Chardonnay Coal River Valley, Coal River Valley, TAS


Turkey Flat Rosé, Barossa Valley, SA

Yangarra Rosé, McLaren Vale, SA


Tomfoolery High Cotton Pinot Noir, Adelaide Hills, SA

Lark Hill Dark Horse Vineyard Sangiovese, Canberra District, NSW

The Pawn Tempranillo, Adelaide Hills, SA

The Other Wine Co. Shiraz, Adelaide Hills, SA

Pooley Pinot Noir, Coal River Valley, TAS

Penley Est. Windmill Project Shiraz Cab Sauv, Coonawarra, SA

Penley Project E Cabernet Sauvignon, Coonawarra, SA


Motley Cru Prosecco, Central Victoria, VIC

Lark Hill Blanc de Blanc, Canberra District, NSW

Bad Earth Rising Pet Nat, Yarra Valley, VIC


Mumm Grand Cordon, Champagne, FRA

Mumm Grand Cordon Rosé, Champagne, FRA

Billecart-Salmon Brut Nature Champagne NV, Champagne, FRA

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