The brew­ery that lo­cal peo­ple can call their own

Port Douglas & Mossman Gazette - - LOOKING BACK - Shane Ni­chols

HEM­ING­WAY’S, the craft brew­ery and restau­rant/func­tion cen­tre at the Reef Ma­rina in Port Dou­glas, is off to a fly­ing start.

Open­ing just as the full force of a boom­ing tourism pe­riod was about to hit was ex­cep­tional tim­ing.

But while tourists have been flock­ing to the venue, much to the sat­is­fac­tion of Hem­ing­way’s, one thing al­ways at the front of the mind of the own­ers is that the lo­cals come to see the venue as theirs too.

“That’s the first thing,” said co-owner Tony Fyfe. “We want the lo­cals to see Hem­ing­way’s as their lo­cal brew­ery.”

From the out­set Hem­ing­way’s founders have been tar­get­ing the lo­cal pop­u­la­tion as the key clien­tele. With that in mind they en­vis­aged a beer ap­pre­ci­a­tion club, Hop Heads, with spe­cial of­fers and par­tic­i­pa­tion for lo­cals.

The good news is that Hop Heads of­fi­cially launches to­mor­row (Fri­day, Au­gust 19) along with the of­fi­cial launch party for the venue it­self.

With its sub­lime views,re­laxed at­mos­phere, craft beer and well-con­ceived menu, the place is a won­der­ful spot to spend some time in ca­sual eat­ing and drink­ing.

Liv­ing up to its name­sake, the great writer, Hem­ing­way’s is about story telling.

“Our con­cept with Hem­ing­way’s is that it is beers with a story,” says Tony Fyfe.

“When you sit down and have a beer it’s gen­er­ally with friends and you gen­er­ally tell sto­ries, you share sto­ries.

“When Dean [Scadding, the gen­eral man­ager] and I sat down with our chef Matt Puncher and we de­vel­oped the menu, that was what we were think­ing about; it’s sit down in a great en­vi­ron­ment, great lo­ca­tion with great views, and share not only a great beer and sto­ries but also the food.

“So a menu was de­vel­oped specif­i­cally around that prin­ci­ple. And I think we’ve done that re­ally well. You don’t come to Hem­ing­way’s to have a parmi­giana, or a 24oz rib eye steak, you come to have great food but you share that food. That’s what we’re about. The food is very im­por­tant to us.’

Five weeks into op­er­a­tion, Hem­ing­way’s is go­ing strong.

“We’ve been get­ting great feed­back,” says Mr Fyfe. “On so­cial me­dia a lot of peo­ple have said Port Dou­glas was cry­ing out for some­thing like this, a big­ger venue, some­thing dif­fer­ent.

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