IN HONOR OF THE ISLAND WE LOVE
Just like the beers brewed in our state-of-the-art brewery in Kihei, Maui, our menus are inspired by the culture, environment, resources and easy-going island lifestyle. Fiercely local, we are uncompromising in sourcing the best ingredients from the best sources.
Our restaurants are great for gathering with family and friends, enjoying the game or live music, while sharing delicious food paired with the award-winning craft beer.
In typical Maui style, if you’re a guest in our pub or restaurant then you’re a welcomed guest in our home. Enjoy our take on Hawaiian comfort food and raise a pint of the freshest beer in town.
Cheers, Prost, Kampai!
JOIN OUR ‘OHANA
We’re always looking for talented & passionate people to join our ‘ohana at one of our restaurants. If you love food, craft beer and have a solid work ethic, click the link below.
THE CRAFT BREWING PROCESS
Malted barley is selected depending on the beer style. Barley contributes to a beer’s flavor, color and mouthfeel. The grains are crushed in our mill to allow us to extract essential starches and is now called “grist”.
Filtered or purified hot water is added to the grist to form the mash. This process converts the starches into fermentable sugars.
Our lauter tun is designed to rinse and separate the mashed grains from the sweet malt liquid, called wort (pronounced wert). The extracted wort, containing all of the malt flavors, color and aroma is then transferred to the boil kettle.
The wort is brought to a boil. Hops are added for flavor, aroma and bitterness to balance the malt flavor profile.
After boiling, the wort is pumped at a high velocity through our whirlpool vessel. This process separates and removes the spent hops, or “trub” from the wort.
The hot wort is passed through a heat exchanger where it is cooled to a temperature appropriate for the yeast to ferment. The wort goes from 200+ degrees to roughly 68 degrees almost instantly.
Yeast is selected based on style and flavor profile and is added as the cooled wort is transferred to our fermentation tank. The yeast will convert the sugars in the wort to alcohol and carbon dioxide. Based on our mix of ales and lagers, our average brewing cycle is about 20 days from grain to glass.
After fermentation, the wort has now magically transformed into beer. Depending on style, beers are aged in conditioning tanks for up to four weeks. This allows flavors and aromas to fully develop. Once conditioning is complete, the beer is filtered to clarify and remove yeast sediment.
Finally, the beer is carbonated in our bright tanks and is ready to be sipped and savored. After careful crafting, our beer is packaged into cans or kegs for your enjoyment at home or fresh from taps all across the U.S.