Mornington Peninsula’s Twobays to Open Dedicated Gluten-Free Beer Hall in Collingwood
Twobays Brewing Co. is expanding its operations to Melbourne with the opening of The Freehouse, a 170-capacity venue in Collingwood. The facility features 24 taps and a Latin American-inspired kitchen that are entirely gluten-free and coeliac-safe.
Key takeaways
- Twobays Brewing Co. is opening a dedicated gluten-free beer hall called The Freehouse in Collingwood.
- The venue will serve 24 taps of gluten-free beer alongside a fully coeliac-friendly Latin American menu.
- Head chef Matthew Kennedy and sous chef Charlie Schieh developed the menu to focus on accessibility for all diners while maintaining strict gluten-free standards.
What Happened
Twobays Brewing Co., a specialist gluten-free brewery originally established in Dromana, is expanding into Melbourne’s inner north. The new venue, named The Freehouse, is scheduled to open in late August 2026 on Rokeby Street in Collingwood. Occupying a converted warehouse, the site will feature 24 taps pouring a range of gluten-free ales, stouts, and lagers produced from malts such as rice and buckwheat. The establishment includes a 170-capacity beer hall and an on-site bottle shop focused on Victorian producers.
Background
Founder Richard Jeffares launched Twobays on the Mornington Peninsula in 2018. The brewery uses alternative grains to ensure all products meet Coeliac Australia standards. While the original Dromana location focuses on casual pizza, The Freehouse introduces a more complex culinary program. Head chef Matthew Kennedy, formerly of Vue du Monde and Higher Ground, developed the menu alongside sous chef Charlie Schieh, who is a diagnosed coeliac. The kitchen staff utilized cornmeal and malted millet to recreate traditional textures without using wheat flour.
Key Facts
- The Freehouse features a 170-person capacity within a Collingwood warehouse.
- All 24 beverage taps are dedicated to gluten-free beers, including five seasonal specials and guest pours.
- The kitchen serves a Latin American-inspired menu, featuring beef empanadas with 15-hour slow-cooked brisket and Argentinian provoleta.
- Hyperlocal sourcing includes tuna from Oceanmade, potatoes from Hawkes Farm, and panini from Otway Artisans.
- The on-site bottle shop stocks Mornington Peninsula spirits and wines from producers like Bass and Flinders and Rahona Valley.
What Happens Next
The venue is slated for its public debut in late August 2026. Beyond its own beer production, The Freehouse will operate as a retail and hospitality hub for small-scale Victorian businesses, offering artisanal sodas, sparkling teas, and single-malt whiskeys from the King Valley for boilermaker pairings.
Sources reviewed
Project Chintan independently synthesized and analyzed information cross-checked across the sources listed above.
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