Craft beer brewhouse and taproom plan for Dunwich on North Stradbroke Island

Business owners Troy Beaven and Kylie Taylor want to replace derelict burnt out shops on Junner Street with a three storey building consisting of a brewhouse, 40-seat taproom for beer tasting and food and a roof-deck alongside two studio apartments.

Head brewer and general manager Andrew Sydes said the Straddie Brewing Company would produce six main beers - Point Lookout Lager, Amity Pale Ale, Jumpinpin India Pale Ale, Causeway Mid Session Ale, Myora Springs Gose and Dunwich Saison - as well as seasonal varieties and series that showcased the island's stories and individuals.

"We believe our brand's point of difference will be bringing the island flavours and stories alive in our beers," Mr Sydes said. "In addition to our own beers on tap we will showcase other local, independent craft beers as well as a curated selection of wines and spirits..."

The business - within walking distance of the Stradbroke Ferries terminal - would also sell non-alcoholic craft beers from Indigenous-owned Sobah.

Mr Sydes said the business would initially employ four full-time staff members and up to 10 part-timers.

"We will also look at the possibility of setting up a traineeship or apprenticeship scheme for various skill sets, not just hospitality, that could benefit the local community," he said.

Ms Taylor said that craft beer tourism was becoming big business globally. The business tied in with the state government's efforts to help the economy of Straddie transition from being based on sandmining to tourism.

She said the business would encourage visitors to explore Dunwich, preferably by foot, rather than head straight to Point Lookout or Amity.

Mr Beaven said that they wanted to build a tourist destination that tapped into the rising trend of craft beer in an environmentally, culturally sensitive way.

The building design includes a main entrance on Jack Lane, a seven metre high indoor hanging garden and a view into the ground level brewhouse from the taproom.

Ms Taylor said that sharing plates, tapas and food-pairing paddles, using island produce where possible, would be offered and they wanted to implement sustainable practices.

She said spent grain - usually the biggest bulk waste from brewing - could go to a Dunwich resident for growing mushrooms and compost.

"Organic kitchen scraps from the taproom will be collected in the same way," Ms Taylor said. "This will be a new start-up business as a direct result of using our waste and we'll buy the mushrooms back again to use in the kitchen."

The brewhouse would have collection facilities for the government's container exchange scheme on site, donating the money to community causes.

Read more local news here.