Moo Brew to open taphouse and nano brewery at Hobart's historic Salamanca Place

Opening May 6, the aptly named Manky Sally's will bring the flavours of Berriedale to the heart of Hobart care of the team at Moo Brew.

A tribute to the historic Salamanca strip, Manky Sally's will open this weekend under the watchful eye of Moo Brew's Managing Director, Lauren Sheppard, Head Brewer, Jack Viney and Head Chef, Sam Bray.

"With the name a cheeky nod to our location, Manky Sally's is not your typical taphouse," said Sheppard. "Our distinctive bottle has had such an impact on Moo Brew, so it felt important to celebrate it in this new venture, albeit in an unexpected way."

More than 3,000 Moo Brew bottles will adorn an interior wall, each containing a LED light, to celebrate the bottle that launched the company in 2005.

The oldest and largest Tasmanian craft brewery, Moo Brew, came about when eccentric Tassie icon and owner of the Museum of Old and New Art (Mona), David Walsh, found a bottle he loved but didn't have a beer to fill it, yet.

Starting something special, Walsh has long since handed over the running of Moo Brew to Sheppard and Viney, but the decor and menu at Manky Sally's has a decidedly Mona-esqu inspiration.

"Sally's tiny brewing tanks have given us the freedom and flexibility to conduct lots of creative experiments, and we look forward to opening the doors and getting instant feedback from people sitting at the bar," said Viney.

"We're creating the type of bar where we'd want to drink, eat and meet up with friends. It's like nothing else you've ever seen, and that's really the point.

"At the same time, Sally's will offer informal but impeccable service, whether you're on the Tassie tourist trail or a local bar fly," said Sheppard.

There will be 14 taps serving core Moo Brew beers, two seasonal releases, two experimental beers brewed onsite, a guest Tassie beer and a cocktail. There'll also be batched cocktails, Tasmanian spirits, and wines from sister winery Moorilla Estate and other local favourites, including Domaine A.

Dinner will be offered seven days a week, with lunch available Friday to Sunday, featuring seasonal, shareable and affordable snacks prepared by head chef Sam Bray, which will pair perfectly with Viney's experimental brews.

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