This is a story about two bodies of water, a brewery and new beginnings.   At the convergence of the Peace River and the Gasparilla Sound lies the city of Punta Gorda – the “fat point” where freshwater meets the ocean to create the Charlotte Harbor. It is also home to the eponymously named Fat Point Brewing Company, which is bringing its award-winning craft brews to its latest outpost in University Town Center (UTC) in Sarasota. The decision to open a location in Sarasota comes after years of delays with prior plans to move to a larger warehouse in Punta Gorda. 

“We were originally in an industrial warehouse about a mile south of downtown Punta Gorda and the landlord sold the building,” says President of Fat Point Brewing Co. LJ Govoni. “We were set on moving across the street to a warehouse we bought with the intention of redeveloping, but Covid, a hurricane, and just economic malaise has delayed that project more times than I care for it to have been delayed. Right now, we’re kind of in limbo and our brewing and distribution has been moved to Big Storm Brewery, which has been a great sister brewery for us.” Fat Point was acquired by Clearwater’s Big Storm Brewery in 2017, allowing the Punta Gorda- based micro brewery to continue to produce beer with the help of Big Storm’s equipment and managerial staff. Govoni is also the co-founder of Seaboard Craft Beer Holdings, Big Storm’s parent company.

Fat Point’s newest location in UTC will act as the brewery's first  “home away from home” outside of Punta Gorda and gives the company a chance to expand north into a new city. “We’re excited to expand the brand north into Sarasota,” says Govoni. “We’re taking over a space formerly inhabited by a fast casual food concept and installing a tap room with an outdoor seating area. There will be a little beer garden and a tiny area for live music as well.”

At the end of the day, however, any venture from Fat Point will always be about the beer—with Sarasota’s UTC location being no exception to that rule. Not only will there be a menu of traditional seafood-oriented, beach fare—think fish sandwiches and shrimp tacos —but there will also be a markedly different variety of beer than what is traditionally offered in Punta Gorda. “A lot of what we brew there will probably never be brewed again. The location will likely be a one barrel system – two kegs at a time – brewing really small, different batches of beer. We’ll really just be turning the keys over to the head brewer and telling them to just brew good beer, regardless of what style it is.”