beer in Hawaii

[haaseg]

I should have posted this before I went... but I just got back from a 6 night trip to Maui, and enjoyed a few beers from the Kona Brewing Co. The Longboard Lager and Firerock Pale Ale were pretty good.

[Stodbrew]

Did you ever make it up to Fish & Game Brewing Co. north of Lahaina? Good beers, as I recall.

[haaseg]

No. Darnit. I knew I should have posted before I went. I stayed for 3 nights at the Westin, which was... North of LaHaina.

I first ran into the Kona's at Cheesburger in the Shops at Wailea, and for the rest of the trip stocked the mini fridge with their Longboad Lager.

I drank something else that was pretty good, but unfortunately, the name is now escaping me.

I also had the Blonde at Tommy Bahama's, but it wasn't that memberable.

[chazwicke]

I've been to that brew pub and a couple others in HI as well. I know Sharktooth is long closed. My brother lives on Maui. I have never found the beer situation very good there.

[Seymour]

I found Kona beers in, of all places, Breckenridge, Colorado. I thought the Longboard Lager and Fire Rock Pale Ale were pretty respectable. I don't know why I should be surprised that they were good. I guess my personal bias is just that I wouldn't expect Hawaii to be a big area for microbrewing. Shame on me.

[zoom6zoom]

When I was in Cali this summer the ESPNzone in Irvine was having a Kona brewery night - unfortunately I had to be in Palm Desert that night!

[haaseg]

Originally posted by Seymour
I guess my personal bias is just that I wouldn't expect Hawaii to be a big area for microbrewing.

I had the same expectations. My brother and some friends were all saying "Try some local brews while you're there", and I kept saying that I didn't think they had *local* brews where barley and/or wheat doesn't grow naturally.

My idea of a local beer is a specific type that is made because the water conditions/local yeast strains allow. Something that makes a unique beer like Bass, or Guiness, or a Vienna lager. Not something where the local conditions are adjusted to make whatever beer you want.

[L.H.H.H.Brown]

Yeah, I"ve never really gotten into the beers there. I stick to sake and rum. When in Rome.....

[newportstorm]

Originally posted by haaseg
...and I kept saying that I didn't think they had *local* brews where barley and/or wheat doesn't grow naturally.

My idea of a local beer is a specific type that is made because the water conditions/local yeast strains allow. Something that makes a unique beer like Bass, or Guiness, or a Vienna lager. Not something where the local conditions are adjusted to make whatever beer you want.

Really? Well, most craft brewers in the US buy their malt from a malting house that might operate overseas - like Crisp in the UK. And they buy hops from hop growing regions - PacNW, UK, Germany, etc. Sure some small breweries may have their own hop fields but few large enough to support their entire line of beers.

And that local Guinness you are tasting is brewed in one of 50+ countries that Guinness operates in. Doubt they all use "local" malt, hops and yeast. In fact yeast is definitely one thing you want to keep consistent.

I don't believe New England is a big barley growing region, nor hop growing region - though, no doubt they used to grow it here many years ago. I'll be damned if the beer brewed here with "foreign ingredients" isn't damn tasty, though!

Cheers!

[HogieWan]

I consider my homebrew local - and tasty