Page 6 - MidWeek Central - May 4, 2022

6 MAY 4, 2022
Waipi‘o Brewery Opens New Location, Holds Workshops, More
BY MARIA KANAI
share a beer together.
The HALL offers a wel- coming breakfast with the same creative vibe as the beer, ranging from $10 to $16. The liliko‘i boba French toast is a fun break- fast item with a cream cheese base. The banana crème brulee French toast isalsoabighit.Forasa- vory option, try the bacon avocado sandwich — a nice, solid breakfast. For something heftier, there’s
ry and enjoy some good food.”
brewing kits, and people can order select malts, hops and yeasts online to pick up at the Waipi‘o location.
Beer Lab HI — which has a brewery and taproom in Waipi‘o — is a brew enthusiast’s dream come true, with a tasting room, locally brewed craft beer and social vibes. This past March, The HALL by Beer Lab HI opened in Pearl- ridge Center Mauka with a more food-centric concept, while still celebrating beers and all the creative flavors that the brew masters can concoct.
The HALL’s chef Eu- nju Jo hails from Seoul, so you can see her flavors and twists to food like the vegan yakisoba, which has vegan toppings and flavors on top of a yakisoba fried noodle.
“We’re paying homage to our homebrewing roots,” says Wong. “I remember when we first started, it was difficult to get ingredients and we only had very lim- ited selection to work with. This is our way of giving back to people who want to make their own beer.”
“We designed The HALL to be a gathering place for the community,” says founder Nicolas Wong.
the wagyu loco moco.
For lunch and dinner, the
Another popular is kim- chi pork with tofu — a pile of pork shoulder, pan seared for maximum crisp and served with cold fresh tofu. Folks also love the kalbi, which is served pūpū style.
Beer Lab HI, which is based in Waipi‘o, has opened a new location called The HALL by Beer Lab HI at Pearlridge Center. Pictured (from left) is “beertender” Kanoa Lacerdo-Magallanes, manager Josh Akaka, kitchen owner and chef Eunju Jo, and “beertender” Kaimana Flores. LAWRENCE TABUDLO PHOTO
The space is large with high ceilings, expansive tables where people can sit, talk, make new friends and
menu changes drastically. “The majority of the dishes for lunch and dinner are meant to be shared,” says Wong. “These dishes are meant to bring people together and to not only share beer, but to talk sto-
“These dishes pair well with beer and also with the relaxed service style that
we have,” says Wong.
To that end, all of the beer production comes out the company’s facili- ty. Beer Lab HI also offers workshops on brewing. Visit beerlabhi.com/home-
brew-club to sign up.
“We teach people on how you can find out what makes a good beer and edu- cate people on the brewing side of things,” says Wong. They even offer home-
“We’re still enjoying making the beer and the experience of creating new beers. It’s been an adven- ture.”
“The menu is local in- spired, with flavors that you know and love,” says Wong.
He adds, “We are super thankful to all of our cus- tomers, to be able to stay open here and in business.
For more information, visit beerlabhi.com.
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