A far cry from the hokey corporate bars that market themselves with surfboards and beach themes, authentic surf culture has shaped a growing number of breweries across the country—from the company ethos to the beers themselves.
Ingredients like pineapple, ginger, and coconut play off the tropical flavors contributed by new-school hops in this Hawaiian island-inspired Thanksgiving feast.
On Christmas Eve 2014, Maui Brewing Company opened the doors to its new taproom in Kihei, Hawaii. Bigger, greener and complete with an outdoor patio, Maui is poised for the future.
KBC’s location in central Lihue might seem problematic. Once bustling with activity as the hub of Kauai’s sugarcane industry, the area fell into decline, leaving behind a mix of used car lots alongside insurance, legal and government offices. In this landscape, KBC is a bright spot, helping revive downtown Lihue.
In 2012, Troyo Terorotura opened REAL a Gastropub in Honolulu. Included in the establishment’s 24 taps and more than 200 bottles are beers from mainland breweries like Coronado, Ballast Point and Clown Shoes, right beside locals like Kona, Maui Brewing and Big Island.
Poke is a local Hawaiian dish; the word means “to slice or cut into cubes.” Think sashimi-quality raw tuna made into a fresh salad. The addition of Kona Brewing’s Big Swell IPA or Lemongrass Saison to the marinade adds a citrusy brightness to the fish.
Many companies that make beer in offshore US locations want to grow and bring their local products to consumers on the mainland. And for breweries in Hawaii, the Virgin Islands and Puerto Rico, distributing bottled beers stateside sometimes means relying on the oft-debated practice of contract brewing.
The Polynesian-, Chinese- and Japanese-fusion cuisine that has evolved over time on the islands of Hawaii can easily become a feast for one or many, creating a mini tropical vacation at home.
