Meet our Cellar Hand
Tell us about your brewing experience to date and how you got started.
I started my brewing journey five years ago back in Cali, Colombia, in my friend Carlos garage. The love for the beer and the desire of finding what lies beyond the Amber, made me start this adventure. At the beginning many attempts, not the best results. Sooner than later, I realised that patience is a must, and what it brings is not only a good product but also a lot of knowledge, which is what I have always strived for.
After moving to Australia and surviving the pandemic, I decided it was time to get back on track with my passion. Leaving the fear behind, I moved to Cairns, and after knocking on Hemmingway’s door, I had the opportunity to start working as a cellar hand and learn from those who, years ago, walked through the same steps.
What is your favourite beer style?
American-style Pilsner. Corn and rice, baby.
What is your favourite Hemingway’s beer and why?
The Prospector. not too hoppy, not too malty, perfectly balanced, and very sessionable.
What is your favourite menu item at Hemingway's, and what do you like to drink with it?
the hero burger with lemon, lime, and bitters.
What do you enjoy most about your work at Hemingway’s?
Having the possibility to learn from more experienced colleagues of different backgrounds and nationalities
What do you enjoy doing when you aren’t at work?
Exploring the outdoors and having a cold beer afterwards.
What do you love most about Cairns?
The laidback and relaxed lifestyle, the absence of big crowds and not spending hours of your day stuck in a traffic jam.
What inspires you in your work and/or life?
Jim Morrison. I learned from him that the most important thing in life is to specialise in having fun, and I try to apply that in every aspect of work and life.
Tell us an interesting fact about yourself that many of your work peers don’t know about you.
Despite being in the brewing industry, my previous professional background is in graphic design.
What makes you excited to work in the hospitality/brewing industry?
To become a Brew Master.
What does a typical workday look like for you?
It is usually very busy and dynamic. We start most of the time at 7 am, and depending on the schedule, we prepare, clean, sanitize, brew, pack, and finally, we taste, which in my opinion is usually the best part.
Do you have anything else you would like to share?
The biggest lie in human existence is: Let's have ONE beer and then go home.