Hemingway’s gets hopping
AS a Kiwi, Hemingway’s Brewery head brewer Jared Stewart is a mad keen rugby player, but that doesn’t get a look in lately.
Mr Stewart is flat chat, along with brewery manager, Dean Scadding, getting the ambitious niche brewery at the Reef Marina up on its feet for a mid-June opening.
Mr Stewart’s department is nothing less than the promotion of a collaborative craft beer culture within the community of Port Douglas.
He has been appointed to manage all stages of development and production of a signature range of craft beers, each lovingly created onsite from pure ingredients at the brewery.
The main task since he was appointed to the pivotal role in March has been to refine recipes for six core beers to be served on tap.
Mr Stewart is drawing on extensive brewing experience from Moa in New Zealand and upbringing on a winery to introduce the community to the untold pleasures of drinking craft beer. “While demand for craft beer has continued to grow and diversify in many countries over the past few years, the market is still in its infancy in Australia, so I am thrilled to take on this opportunity to engage both locals and visitors and share the beauty of what we are creating at Hemingway’s Brewery,” Mr Stewart said.
“Working with our state-ofthe-art microbrewery, I plan to let the creativity flow as freely as the amber liquid itself as we take on this mission to perfect a range of bespoke craft brews that Port Douglas can be proud to call their own.”
Mr Stewart said Hemingway’s craft beers were made with just four key ingredients – alongside yeast, the finest and freshest hops, base malts and the clear waters of Mossman Gorge – and were unfiltered, unpasteurised and preservative-free.
“Compared to commercially manufactured brands, craft beers have a refreshing complexity of flavours and provide a healthier, fresher alternative.”
In line with the brewery’s philosophy to establish itself as an intrinsic part of Port Douglas’ identity, Mr Stewart planned to engage with customers to gauge their preferences, as well as incorporate local produce during the brewing process.
“The microbrewery was developed from the ethos of taking the community with us on a journey.
Jared Stewart, head brewer at Hemingway’s in Port Douglas