Page 4 - MidWeek West - April 6, 2022

4 APRIL 6, 2022
Waipi‘o’s Beer Lab HI Debuts Food-centric Location, Holds Workshops, More
Beer Lab HI, which is based in Waipi‘o, recently opened a new location called The HALL by Beer Lab HI at Pearlridge Center. Pictured is “beertender” Kanoa Lacerdo-Magallanes, manager Josh Akaka, kitchen owner and chef Eunju Jo, and “beertender” Kaimana Flores. LAWRENCE TABUDLO PHOTO
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maximum crisp and served with cold fresh tofu. Folks also love the kalbi, which is served pūpū style.
things,” says Wong.
They even offer home-
ier, there’s the wagyu loco moco.
brewing kits, and people can order select malts, hops and yeasts online to pick up at the Waipi‘o location.
For lunch and dinner, the menu changes drastically.
“These dishes pair well with beer and also with the relaxed service style that we have,” says Wong.
“The majority of the dish- es for lunch and dinner are meant to be shared,” says Wong. “These dishes are meant to bring people to- gether and to not only share beer, but to talk story and en- joy some good food.”
To that end, all of the beer production comes out the company’s West O‘ahu fa- cility. Beer Lab HI also of- fers workshops on brewing.
“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 limited selection to work with. This is our way of giving back to people who want to make their own beer.”
The HALL’s chef Eun- ju 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.
In fact, the next one is slat- ed for 10 a.m.-noon April 30, and attendees will learn the basics of the fermentation process from head brewer Eulerson Pajimula. Cost is $30 per person. (Visit beer- labhi.com/homebrew-club to sign up.)
He adds, “We are super thankful to all of our cus- tomers, to be able to stay open here and in business. We’re still enjoying making the beer and the experience of creating new beers. It’s been an adventure.”
“The menu is local in- spired, with flavors that you know and love,” says Wong.
“We teach people on how you can find out what makes a good beer and educate peo- ple on the brewing side of
Another popular is kimchi pork with tofu — a pile of pork shoulder, pan seared for
For more information, visit beerlabhi.com.
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