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Waikiki Pub Address
1945 Kalakaua Avenue, Honolulu, HI Waikiki Pub Phone 808-946-6590 Hours of Operation Waikiki Pub: 11:00am-Midnight Seven Seven Days a Week Kakaako Production Brewery and Pub
831 Queen Street, Honolulu, HI Kakaako Pub Phone 808-591-0387 Hours of Operation Kakaako Pub: 11:00am Monday-Friday 10:00am Saturday & Sunday Weekend Brunch 10am-3pm |
About the Brewery
Joe Lorenzen has always been really enthusiastic about beer. “Before I should have been, I was enjoying craft beer. I grew up in Chico, California, which is where Sierra Nevada is from. I went to college at Humboldt State and there was a great microbrewery scene up there. I started home brewing with my brother and cousin in the closet of our Waikiki apartment. We made whatever we wanted by changing beer recipes and getting creative with the recipes; [from that point], I just fell in love with [beer making].” Said Joe.
Before Waikiki Brewing Company started, Joe was the General Manager at Cheeseburger in Paradise at the Waikiki location. One day, when Cheeseburger restaurant owners Laren Gartner and Edna Bayliff were visiting their Waikiki store, Joe suggested converting the unused banquet room into a brewing operation. They loved the idea and worked on securing permits and licenses for the project while he looked for a brewing school. He eventually enrolled in the American Brewers Guild’s Intensive Brewing Science and Engineering program. According to Joe, “After attending Brewing school in 2013, we spent pretty much all of 2014 working on test batches of beer to develop our recipes week after week. We would brew, taste, share with our friends, tweak the recipe, and repeat. Once we got our flavor profiles set, scaling up to seven-barrel batches for our Waikiki brewery was pretty easy math.” Joe’s brother and cousin also joined the company’s operations-- his brother as the Sales Manager, and cousin as Head Brewer.
Waikiki Brewing Company opened in 2015. Given that the only other Oahu craft breweries were Honolulu Beerworks and Gordon Biersch, they were almost immediately at capacity. Given the space limitation, even the addition of fermentation tanks was not helpful as other local bars and restaurants wanted their product. This prompted the company to find a second location for production. Joe provided the following insight, “We had looked at warehouses on Sand Island and some other spots around town and everything was just not tall enough or out of the way.” The team was elated when they found their Kaka’ako location because “it was a nice, big building, that was pretty simple inside, and in a great neighborhood. At the time, there were murals, other breweries, a lot of construction and just a lot of exciting things happening in Kaka‘ako. We were excited to be a part of that.” Said Joe.
Waikiki Brewing opened its second establishment in Kaka’ako in 2017. The company will be opening its third location on Front Street in Lahaina, Maui in 2020.
Before Waikiki Brewing Company started, Joe was the General Manager at Cheeseburger in Paradise at the Waikiki location. One day, when Cheeseburger restaurant owners Laren Gartner and Edna Bayliff were visiting their Waikiki store, Joe suggested converting the unused banquet room into a brewing operation. They loved the idea and worked on securing permits and licenses for the project while he looked for a brewing school. He eventually enrolled in the American Brewers Guild’s Intensive Brewing Science and Engineering program. According to Joe, “After attending Brewing school in 2013, we spent pretty much all of 2014 working on test batches of beer to develop our recipes week after week. We would brew, taste, share with our friends, tweak the recipe, and repeat. Once we got our flavor profiles set, scaling up to seven-barrel batches for our Waikiki brewery was pretty easy math.” Joe’s brother and cousin also joined the company’s operations-- his brother as the Sales Manager, and cousin as Head Brewer.
Waikiki Brewing Company opened in 2015. Given that the only other Oahu craft breweries were Honolulu Beerworks and Gordon Biersch, they were almost immediately at capacity. Given the space limitation, even the addition of fermentation tanks was not helpful as other local bars and restaurants wanted their product. This prompted the company to find a second location for production. Joe provided the following insight, “We had looked at warehouses on Sand Island and some other spots around town and everything was just not tall enough or out of the way.” The team was elated when they found their Kaka’ako location because “it was a nice, big building, that was pretty simple inside, and in a great neighborhood. At the time, there were murals, other breweries, a lot of construction and just a lot of exciting things happening in Kaka‘ako. We were excited to be a part of that.” Said Joe.
Waikiki Brewing opened its second establishment in Kaka’ako in 2017. The company will be opening its third location on Front Street in Lahaina, Maui in 2020.
Joe related his personal craft beer influence to growing up with his hometown beer, Sierra Nevada. “Sierra Nevada was super important in the craft beer movement. When there were only five main breweries and less than 50 in the entire nation, they were one of the first breweries to start brewing flavorful craft beer. Sierra Nevada Pale Ale was the first beer that they produced. It defined a style that became what American Pale Ale is today. Before that pale ale, there were only English interpretations of it. Everything that was made in the United States was light, straw-colored laggers. [Sierra Nevada] was one of the first breweries to start brewing with a big hop profile, some darker beers and some higher ABV.”
Joe further commented on his brewmastery: “There's a really cool and creative aspect to brewing. You have manufacturing and you have good old-fashioned hard work, but the other part is the creative part. For me, when I'm thinking about developing a recipe, it’s similar to a songwriter composing a song. The songwriter has the song and the melody in their head, but in my case, I have the beer and the idea of how I want it to taste in my head. When somebody gets a pint, they look at it, see the color and take a sip; I know how I want them to feel and what I want them to experience when it comes to aroma, taste and flavor. I take that vision, and then build my recipe to get there. Just like in songwriting, if you want the song to be really heavy hitting, you say, “Give me an electric guitar. I'm going to need a big drum kit and a bunch of amplifiers. It's a rock and roll song. Let's rock this thing.” Or you might have another song in mind that is more soft, sweet and delicate. You'd pick different instruments. You'd pick different musicians, and then you guide those elements to that final vision of what you want people to experience. That's where I'm at when I'm doing recipe development. My favorite part of brewing is the creative part; that's where my head's at.
Joe also discussed his take on the beer industry. “Our first canned beers are our flagship beers, though I see trends in the marketplace moving away from the flagship beers of old. There are more breweries in the United States than ever before. When we opened in 2015, there were 4,628 breweries in the nation. By 2018, we were up to 7,346 and that number [will likely surpass] 8,000 [in] 2019. This, combined with swiftly changing trends driven by social media, has altered the demand that kept flagship brands afloat into a trend of rotating set of beers on the shelf at retail. Given this, I see continual brand innovation with new and special release beers as a mainstay of the future.”
Waikiki Brewing also thinks of beer as a way to connect. Joe provided the following insight, “I really like the brewing operations to be front and center. I think one of the coolest things that we can share with people is where the beer is made. One of my favorite things about beer is that ability to connect with people through what we do. Yes, it's hard work. It's manufacturing. It's moving a lot of heavy stuff. It's using equipment and chemicals and bringing raw materials together. [But],for me, being able to have people drink beer that was made in the same spot from where they're sitting is an important part of the experience.” He further added, “while it's essential to put your product out into the world and have a concrete restaurant where you retail your beer, there's something special and even a little bit magical about being able to sit with customers and tell them, “This [beer] came out of that tank made by that guy.”
Joe further commented on his brewmastery: “There's a really cool and creative aspect to brewing. You have manufacturing and you have good old-fashioned hard work, but the other part is the creative part. For me, when I'm thinking about developing a recipe, it’s similar to a songwriter composing a song. The songwriter has the song and the melody in their head, but in my case, I have the beer and the idea of how I want it to taste in my head. When somebody gets a pint, they look at it, see the color and take a sip; I know how I want them to feel and what I want them to experience when it comes to aroma, taste and flavor. I take that vision, and then build my recipe to get there. Just like in songwriting, if you want the song to be really heavy hitting, you say, “Give me an electric guitar. I'm going to need a big drum kit and a bunch of amplifiers. It's a rock and roll song. Let's rock this thing.” Or you might have another song in mind that is more soft, sweet and delicate. You'd pick different instruments. You'd pick different musicians, and then you guide those elements to that final vision of what you want people to experience. That's where I'm at when I'm doing recipe development. My favorite part of brewing is the creative part; that's where my head's at.
Joe also discussed his take on the beer industry. “Our first canned beers are our flagship beers, though I see trends in the marketplace moving away from the flagship beers of old. There are more breweries in the United States than ever before. When we opened in 2015, there were 4,628 breweries in the nation. By 2018, we were up to 7,346 and that number [will likely surpass] 8,000 [in] 2019. This, combined with swiftly changing trends driven by social media, has altered the demand that kept flagship brands afloat into a trend of rotating set of beers on the shelf at retail. Given this, I see continual brand innovation with new and special release beers as a mainstay of the future.”
Waikiki Brewing also thinks of beer as a way to connect. Joe provided the following insight, “I really like the brewing operations to be front and center. I think one of the coolest things that we can share with people is where the beer is made. One of my favorite things about beer is that ability to connect with people through what we do. Yes, it's hard work. It's manufacturing. It's moving a lot of heavy stuff. It's using equipment and chemicals and bringing raw materials together. [But],for me, being able to have people drink beer that was made in the same spot from where they're sitting is an important part of the experience.” He further added, “while it's essential to put your product out into the world and have a concrete restaurant where you retail your beer, there's something special and even a little bit magical about being able to sit with customers and tell them, “This [beer] came out of that tank made by that guy.”
When asked about the unique nature of brewing in Hawaii Joe commented, “Honolulu has some of the best brewing water available, and water makes up 90% of beer, so that is definitely a huge factor. Though there are no commercial grain or hops grown in Hawaii, we do often incorporate other Hawaiian agricultural ingredients (honey, mac nuts, coffee, fruit, lemongrass, turmeric) into our beers to bring some great local flavors to our products and make unique specialty beers.” Because most brewers on the islands must import hops and grain, they end up using a lot of local agriculture ingredients when they can. He further added, “We do Meli-Mac Brown, which has Big Island macadamia nuts and honey. We also partnered with one of the farmers that we give our spent grain to in exchange for lemongrass and turmeric; we made an awesome beer [with those ingredients] called Kahalu'u Blonde.”
To some degree, weather informs some of the decisions that determine the best sellers as best sellers are volume-based. Joe provide the following insight, “We have a few different IPAs, but our Skinny Jeans IPA is our best seller. One of the things that's nice about it is that while it's got a lot of that great hop aroma and flavor, it's not a super heavy-bodied IPA. It's a little bit lighter, crisper, and more refreshing with a little bit lower alcohol content.” When Waikiki Brewing Company first took off, people would often ask if the brewery was just going to brew light beers and lagers being that it is so hot in Hawaii however Joe responded, “I don't know if you've been to San Diego and seen their beer scene, but they have almost the same weather as us [in Hawaii], and they're really hitting it hard on IPAs, porters, and stouts.” He further added, “Even though we definitely do consider weather, we make sure that we have a wide spectrum of beer. We also want to brew beers that are on the darker side, or are more flavorful and a little bit more aggressive because we want our consumers to drink something that's fresh while still supporting our local businesses. I definitely think that there's value in variety.”
To some degree, weather informs some of the decisions that determine the best sellers as best sellers are volume-based. Joe provide the following insight, “We have a few different IPAs, but our Skinny Jeans IPA is our best seller. One of the things that's nice about it is that while it's got a lot of that great hop aroma and flavor, it's not a super heavy-bodied IPA. It's a little bit lighter, crisper, and more refreshing with a little bit lower alcohol content.” When Waikiki Brewing Company first took off, people would often ask if the brewery was just going to brew light beers and lagers being that it is so hot in Hawaii however Joe responded, “I don't know if you've been to San Diego and seen their beer scene, but they have almost the same weather as us [in Hawaii], and they're really hitting it hard on IPAs, porters, and stouts.” He further added, “Even though we definitely do consider weather, we make sure that we have a wide spectrum of beer. We also want to brew beers that are on the darker side, or are more flavorful and a little bit more aggressive because we want our consumers to drink something that's fresh while still supporting our local businesses. I definitely think that there's value in variety.”
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Ingredients
Waikiki Brewing originally used Y. Hata as their primary food supplier for their restaurant operations, as well as procured malts from the Country Malt Group. Though Sysco Hawaiʻi/HFM Food Service is now distributing Brewers Supply Group malts, now Joe commented, Country Malt Group malts has helped Waikiki Brewing win several awards and, “I like the flavor profile of it. It's been very consistent for me. Not to say that other malts might not be as good, but man, it's one of those [things] that has always worked for me. But I'm excited that HFM is also carrying malt because they offer different products.
We primarily use briese for our base malt, which provides the main fermentable sugars. We also use a range of specialty malts from HFM--from really light in color and flavor malts up through the black malts that we use in the porters and browns. We still bring in specialty malts from England or Czechoslovakia or Germany when we're making special beers. We want to make a German style lager for Oktoberfest and we want to have as much German character as possible. We're going to buy German malt and we plan to do a special order of [malt] either from Brewers Supply Group or Country Malt Group.”
We primarily use briese for our base malt, which provides the main fermentable sugars. We also use a range of specialty malts from HFM--from really light in color and flavor malts up through the black malts that we use in the porters and browns. We still bring in specialty malts from England or Czechoslovakia or Germany when we're making special beers. We want to make a German style lager for Oktoberfest and we want to have as much German character as possible. We're going to buy German malt and we plan to do a special order of [malt] either from Brewers Supply Group or Country Malt Group.”
Most of Waikiki’s hops come from the Yakima Valley in Washington State. Waikiki Brewing contracts hops through Yakima Chief Hop Union, a growers cooperative of several farmers. The company lets the Union know years in advance what they project they’ll need, so the Union can communicate to the farmers on what to plant to ensure that the brewery has the hops they need each year. Waikiki Brewing has already contracted out as far ahead as 2021 on some hops. The company also brings in English hops for some of their English Style beers, and German and Czech noble hop varieties for more subtle flavors in their lagers and saisons.
Waikiki Brewing sources most of their yeast from White Labs in San Diego, CA. They use California Ale Yeast 001 for most of their core beers. Joe added, “It's a real versatile yeast, it has very clean fermentation character. It attenuates highly, so it produces a pretty clean finish on the beer and also has a pretty high alcohol tolerance. It can ferment up to 10%, 11% ABV. When we're doing barley wine or double triple IPAs, that yeast can still hang in there. We use Ameican Wheat yeast because it likes to stay suspended for hazy beers like our Hefe. When we're getting into our special release beers, the sky's the limit.”
The breweries approach to yeast is sometimes based on utilizing the same or similar yeast used to make beer they have liked the flavor profile of. Other times, their decision is based on the attenuation and other aspects of the yeast’s behavior, like when having to choose between Belgian saison yeast versus a French saison.
Waikiki Brewing has their own lab, but it's mostly for quality assurance. They’re not currently doing any propagation, but are looking at potentially starting in the future. Generally, when buying a first pitch, they buy a pitchable quantity that is large enough to make a whole batch, and then harvest eight to ten successive generations, depending on the brew schedule. The yeast is kept under 10 generations to minimize any flavor drift which helps maintain flavor consistency.
The breweries approach to yeast is sometimes based on utilizing the same or similar yeast used to make beer they have liked the flavor profile of. Other times, their decision is based on the attenuation and other aspects of the yeast’s behavior, like when having to choose between Belgian saison yeast versus a French saison.
Waikiki Brewing has their own lab, but it's mostly for quality assurance. They’re not currently doing any propagation, but are looking at potentially starting in the future. Generally, when buying a first pitch, they buy a pitchable quantity that is large enough to make a whole batch, and then harvest eight to ten successive generations, depending on the brew schedule. The yeast is kept under 10 generations to minimize any flavor drift which helps maintain flavor consistency.
Water Source: Honolulu Municipal Water
Most of the beers are brewed with unadulterated water which the brewery believes “allows the character of the local water to contribute to the flavor profile of the beer, do its own thing and contribute a little bit of terroir without trying to reinvent water for all of those beers.” But for some beers water treatments, such as Gypsum and Calcium Chloride is added to adjust water chemistry in order to highlight certain flavors in the beer or adjust mouthfeel.
Most of the beers are brewed with unadulterated water which the brewery believes “allows the character of the local water to contribute to the flavor profile of the beer, do its own thing and contribute a little bit of terroir without trying to reinvent water for all of those beers.” But for some beers water treatments, such as Gypsum and Calcium Chloride is added to adjust water chemistry in order to highlight certain flavors in the beer or adjust mouthfeel.
The Beer
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OG:10 FG:1.5 ABV:4.62% IBU:18
Malts: Light crystal and two row malts Hops: Perle and tettnang hops provide slight bitterness and balance to the malt, and a late addition of cascade hops in the boil lend a delicate aroma to the finished beer. |
Light, crisp, lager-like, easy drinking
Waikiki Brewing wanted to have something that was a super easy-drinking ale, but they brewed it to be very lager-like in style. It uses European Noble Hops, so it has that kind of European lager character. It's really low bitterness, really light in color, and easy-drinking. Joe added, “Here, we've got something dark. We've got something hoppy. We've got something really different. We’ve got a Hefe. We’ve got really refreshing and kind of tart.”
Waikiki Brewing wanted to have something that was a super easy-drinking ale, but they brewed it to be very lager-like in style. It uses European Noble Hops, so it has that kind of European lager character. It's really low bitterness, really light in color, and easy-drinking. Joe added, “Here, we've got something dark. We've got something hoppy. We've got something really different. We’ve got a Hefe. We’ve got really refreshing and kind of tart.”
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Black Strap Molasses Porter™
OG: 15 FG: 3 ABV: 6.48% IBU: 37 Malts: Two Row, crystal and Munich malts Hops: Goldings and Fuggle hops Ingredients: blackstrap molasses in the boil Two Row, crystal and Munich malts create the base for the big flavors of chocolate and black malt to build upon. The chocolate and coffee flavor and aroma of the malts are highlighted nicely by the addition of blackstrap molasses in the boil. Goldings and Fuggle hops provide refined earthy bitterness that compliments the roasty flavors of the malt nicely. |
Award winning robust porter
The Blackstrap Molasses Porter is Waikiki Brewing’s first award-winning beer. The award came from the Great American Beer Festival, one of the most prestigious awards on the planet. According to Joe, "The Great American Beer Festival medal is a crazy high honor! You already know that the beer you're making is good and you're happy and confident with it, but to be recognized as one of the best in a beer competition where there are 4,000 breweries and 8,000 beers was pretty awesome.”
Joe, commented, that part of the reason the Blackstrap Molasses Porter did well in competition was that it met the ideal the style description for beer judging. He explained further, “Essentially, you have a style description that tells you that the color can be between here and here; the bitterness can be between here and here; it should smell like this, and the mouthfeel should be like this. To me, our Porter is one of those beers that just sits really nicely right to style, and it's definitely one of our beers that I'm most proud of because of that. Also, the fact that it's a Porter made at a small brewery in Hawaii and that it stands up to every other Porter made in the entire nation is pretty cool.”
The Blackstrap Molasses porter was one of the original core beers and was one of the recipes developed after Joe was done with brewing school. This came from a lot of trial and error and also from the assistance of a friend with a kegerator. According to Joe, “I can’t even count [the number of batches we tested]; but each week, we brewed batches of what were going to be the first six core beers. We would taste the batches ourselves, and we'd have our friends taste them, too. We had a friend that had a kegerator, so we'd take some of [the test batches] it up to him. We'd throw a barbecue where we would have about 20 people sample our beer and we’d talked to them about it. Next, we'd go back to our lab to tweak the recipe (based on the feedback we received), and then brew again until we got our beer to where we wanted it to be.”
The molasses bridges the various flavors from the hops and malts together. According to Joe, “We include a little bit of blackstrap molasses in the brew, but it's super subtle. Most of the flavor we're getting comes from the grain and molasses. It helps to round out the finish and bring out some of the chocolatey notes from the malt on top of having a roastiness and a hint of astringency. To me, the molasses helps to smooth out the edges around those flavors.”
The Blackstrap Molasses Porter is Waikiki Brewing’s first award-winning beer. The award came from the Great American Beer Festival, one of the most prestigious awards on the planet. According to Joe, "The Great American Beer Festival medal is a crazy high honor! You already know that the beer you're making is good and you're happy and confident with it, but to be recognized as one of the best in a beer competition where there are 4,000 breweries and 8,000 beers was pretty awesome.”
Joe, commented, that part of the reason the Blackstrap Molasses Porter did well in competition was that it met the ideal the style description for beer judging. He explained further, “Essentially, you have a style description that tells you that the color can be between here and here; the bitterness can be between here and here; it should smell like this, and the mouthfeel should be like this. To me, our Porter is one of those beers that just sits really nicely right to style, and it's definitely one of our beers that I'm most proud of because of that. Also, the fact that it's a Porter made at a small brewery in Hawaii and that it stands up to every other Porter made in the entire nation is pretty cool.”
The Blackstrap Molasses porter was one of the original core beers and was one of the recipes developed after Joe was done with brewing school. This came from a lot of trial and error and also from the assistance of a friend with a kegerator. According to Joe, “I can’t even count [the number of batches we tested]; but each week, we brewed batches of what were going to be the first six core beers. We would taste the batches ourselves, and we'd have our friends taste them, too. We had a friend that had a kegerator, so we'd take some of [the test batches] it up to him. We'd throw a barbecue where we would have about 20 people sample our beer and we’d talked to them about it. Next, we'd go back to our lab to tweak the recipe (based on the feedback we received), and then brew again until we got our beer to where we wanted it to be.”
The molasses bridges the various flavors from the hops and malts together. According to Joe, “We include a little bit of blackstrap molasses in the brew, but it's super subtle. Most of the flavor we're getting comes from the grain and molasses. It helps to round out the finish and bring out some of the chocolatey notes from the malt on top of having a roastiness and a hint of astringency. To me, the molasses helps to smooth out the edges around those flavors.”
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OG: 13.5 FG: 1.5 ABV: 6.55% IBU: 15
Malts: Equal parts malted barley and malted wheat Hops: Noble hop, tettnang, provides the bitterness and small additions of perle and centennial in the whirlpool balance out the aroma. Additional Ingredients: orange peel and strawberry puree prior to fermentation |
American Style Wheat brewed with a hint of strawberry and orange
According to Joe, “It was one of our first homebrew recipes that was not just out of the book.” It was simply derived from the idea, “What if we put some orange in there and some strawberry?” They ended up really liking the combination and continued to refine the recipe. He further added, “One of the reasons that we selected the Hefe to be our first canned beer is because there was not a lot of beers like it in the marketplace, especially at that time. When I would go to the store, I would see lots and lots of IPAs. IPAs are hugely popular and I love IPAs, but I wanted to lead with something that was going to be a little bit different than the other products on the shelf.”
According to Joe, “It was one of our first homebrew recipes that was not just out of the book.” It was simply derived from the idea, “What if we put some orange in there and some strawberry?” They ended up really liking the combination and continued to refine the recipe. He further added, “One of the reasons that we selected the Hefe to be our first canned beer is because there was not a lot of beers like it in the marketplace, especially at that time. When I would go to the store, I would see lots and lots of IPAs. IPAs are hugely popular and I love IPAs, but I wanted to lead with something that was going to be a little bit different than the other products on the shelf.”
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OG: 13 FG: 1 ABV: 6.0 % IBU:56
Hops: HBC 369 cv, and YCR 14 cv aka Mosaic and Simcoe |
Joe compared Hawaii’s beer scene to mainland counterparts: “When we first opened in 2015, we were a brand new brewery and had eight core beers. Occasionally, we would have special releases; but essentially, if you looked at the beer scene in Hawaii, it would have been like the beer scene on the mainland in 1995 or 2000. It was small. It was new. We were all just getting our feet out from under us. People would come from the mainland and drink our beer, and they may have come from places like San Diego, Portland or Colorado where there's already an established beer scene. They'd look at the menu, and ask, “So what IPA do you have?” To which we’d respond, “We have one IPA. It's called IPA, I-P-A.” We would then get the biggest eye roll [accompanied by] ‘Just one IPA? Okay, well, I guess I'll have that one then.’ After a while, that got old. So when it came time to make the next special release, I decided to make the hipsterest IPA for these beer nerds. That's why we named it Skinny Jeans. It was also super trendy because it has Simcoe [hops] and Mosaic [hops] because they were the most in vogue hops.”
Joe continued, “We were brewing this beer and [before] it was done fermenting but when we tasted the fermenter, I was like: Oh God, this is really good! We're not going to be able to stop making this! Sure enough, when we released the Skinny Jeans, we sold it faster than any other beer we'd ever made. In just one week, we sold the rest of the Skinny Jeans over the counter at the pub, which was unreal compared to our other beers. We immediately brewed a double batch of the Skinny Jeans and sold out of that, too. This was all when we just had the Waikiki facility. We immediately realized that this beer was going to be a permanent fixture in our lineup. Naturally, it became one of our core beers, and then it was definitely one of our next selections when we added more cans to the [retail] lineup.”
OG:13 FG:3 ABV:5.36% IBU:30
Additional Ingredients: Jalapeno chilies in the boil.
This beer is an Amber ale that they brew with fresh green jalapenos in the boil. Joe noted, “I’ve always been a fan of chili pepper beers. When I was in college, there was a chili pepper beer (which was the only one I’d ever had at that time) that I always used to go to this brewery and buy. I would get it with spicy hot wings; I would eat them both, and I would sweat, and I would cry, “Oh, this is great.” So, when I became the brewmaster of my own brewery, I said, “Well, I'm going to make a chili pepper beer because I can. I haven't had one in years and I really love them.” Jalapeno Mouth was so well-received that we decided to keep it on as a regular part of the lineup. We definitely have a cult following when it comes to that beer. We get many emails to our website with people asking, “How do I get Jalapeno Mouth in San Francisco or in Canada (or wherever other place they are from)?” It’s because they can’t get it anywhere else or even anything like it.”
Additional Ingredients: Jalapeno chilies in the boil.
This beer is an Amber ale that they brew with fresh green jalapenos in the boil. Joe noted, “I’ve always been a fan of chili pepper beers. When I was in college, there was a chili pepper beer (which was the only one I’d ever had at that time) that I always used to go to this brewery and buy. I would get it with spicy hot wings; I would eat them both, and I would sweat, and I would cry, “Oh, this is great.” So, when I became the brewmaster of my own brewery, I said, “Well, I'm going to make a chili pepper beer because I can. I haven't had one in years and I really love them.” Jalapeno Mouth was so well-received that we decided to keep it on as a regular part of the lineup. We definitely have a cult following when it comes to that beer. We get many emails to our website with people asking, “How do I get Jalapeno Mouth in San Francisco or in Canada (or wherever other place they are from)?” It’s because they can’t get it anywhere else or even anything like it.”
Awards
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RateBeer.com’s Best New Brewer in Hawaii 2015
Black Strap Molasses Porter Silver 2017 Great American Beer Festival Silver 2018 Denver International Beer Competition Bronze 2018 US Open Beer Championships Bronze 2019 US Open Beer Championships Gold 2019 Denver International Beer Competition Jalapeno Mouth Gold 2018 Denver International Beer Competition Bronze 2019 US Open Beer Championships Silver 2019 Denver International Beer Competition Gold 2019 Hawaii Craft Beer Awards Third Anniversary Barleywine Silver 2018 Denver International Beer Competition Gold 2019 US Open Beer Championships Fourth Anniversary Barleywine Silver 2019 Denver International Beer Competition Bronze 2019 Hawaii Craft Beer Awards 96815 Saison Bronze 2019 Denver International Beer Competition 808 Pale Ale Silver 2019 Denver International Beer Competition Skinny Jeans IPA Silver 2019 Hawaii Craft Beer Awards |
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