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kona brewing

 Kona Brewing Company was started by father and son team Cameron Healy and Spoon Khalsa. The pair had a dream to create fresh, local island brews made with spirit, passion and quality. Their love of Hawaii, and a desire to protect the pristine environment here, brought them to the Big Island to fulfill their vision. Kona Brewing continues to be headquartered right where it began, in Kailua-Kona on Hawaii’s Big Island

Kona Brewing Company introduced Pacific Golden Ale (now called Big Wave Golden Ale) and Fire Rock Pale Ale to Hawaii in bottles and kegs on February 14, 1995. Longboard Island Lager was added three years later. Approximately 10 other styles of beer are brewed on a regular basis and served at Kona Brewing Company’s pubs with a select few being served at some finer restaurants and markets. These range in color from very blonde to black; in flavor from tangy to hoppy to roasty… and everything in between. Today the three flagship beers are widely distributed throughout Hawaii, making Kona the top selling craft beer in the islands. Longboard Island Lager, Big Wave Golden Ale, Fire Rock Pale Ale and our three Aloha Series beers Koko Brown, Pipeline Porter and Wailua Wheat are distributed in 36 states throughout the United States and 9 countries abroad

Kona Brewing Company’s Kailua-Kona Pub on Hawaii’s Big Island opened in November 1998. An enormous mahogany log that washed ashore in Kailua Bay was used to adorn the masterpiece Koa wood bar. The featured ohia wood posts used on the lanai came from South Kona. The rusty corrugated tin that provides a shade roof over the outdoor lanai came from an old Holualoa okolehao (liquor distilled from ti root) distillery. These are just a few of the local materials used to create this showcase restaurant. The pub is known for great hand spun pizzas, local organic salads and fresh beers on draft that you can’t find anywhere else. Every Sunday evening local musicians provide live entertainment.

In December 2003, Kona Brewing Company opened its second restaurant location at Koko Marina Center in Hawaii Kai in East Oahu. The restaurant is set on the docks of Koko Marina. The outdoor seating has unparalleled views of Koko Marina and the lush green Ko’olau Mountain Range that form Hawaii Kai’s backdrop. The chefs serve up luscious appetizers, fresh fish and meat entrées and incredible pizzas with a pint of fresh beer from one of the 24 taps at the bar. Local musicians provide entertainment ranging from traditional and contemporary Hawaiian to blues to jazz every Friday, Saturday and Sunday evening.

The Kona Brewing Company Air Pub opened in 2008 to offer Liquid Aloha and great food to travelers flying into or out of Honolulu’s International Airport.  Located on the second floor of the main concourse near the Garden View Foodcourt, the Air Pub features five Kona beers on draught and a condensed version of the menu served at our other two pubs; travelers can choose from a variety of Island-inspired fare, including appetizers, sandwiches, pizzas and salads.  Traveling through the Honolulu airport? Stop by the Kona Air Pub and enjoy a cold pint of Liquid Aloha – whether it’s your first taste when you arrive or your last taste as you head home.

Kona Brewing Company recognizes that the future of the Earth depends upon how businesses and individuals treat the Earth. To show its commitment to sustainability, Kona Brewing Company utilizes the services of a Sustainability Coordinator within its company. Most of the Kailua-Kona brewery’s spent grain is given to a cattle rancher, and the remaining amount is used as an ingredient in the pubs’ pizza dough and breads.

Kona Brewing Company champions recycling, is careful with its waste and supports groups that strive to protect the environment. Throughout its facilities, much of the building material has been recycled. Its disposable cups that are used at festivals and events are biodegradable, and its to-go containers are compostable. The brewery uses heat exchangers to reclaim thermal energy for water heating in the brewing process. The pub uses a heat reclamation system on its air conditioner for water heating in the kitchen. A whiskey barrel collects more than 90 gallons of condensation per day from air conditioning systems, and the water is used for landscaping irrigation. The list goes on and on.

Information for this post was taken from the Kona Brewing Company website.  For more information, click here

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