Hawai’i has a long history of beer making. Honolulu Brewery, established in 1854 (now closed), was the first commercial brewery on Oʻahu, followed by Primo Beer in 1901. After a long lull, the craft beer movement made its way back to the Islands in 1994 slowly growing over the years. Oʻahu has a tight craft beer community. From Kalihi to Kāneʻohe, brewers share their support for one another, as well as for local farms and restaurants, by creating collaboration beers. Besides having highly skilled, passionate brewers and a love for connecting with their community, these breweries are also all self-distributors, meaning the only place you will find their beer is on O’ahu.
Here are five to try.
Hana Koa Brewing Co.
Photo: Courtesy of Hana Koa Brewing Co.
“I like to cultivate memories with beers,” said Josh Kopp, head brewer at Hana Koa Brewing Co. His Midnight Pretender—a porter made with koshihikari rice from The Rice Factory in Kakaʻako—takes him back to his street racing days when he was underage, drinking coffee and smoking cigarettes in an Oʻahu parking lot until two in the morning. Once that tap runs dry Kopp will replace it with cortado, a coffee-infused stout he made in collaboration with TRY Coffee. The beer smells and tastes just like its namesake espresso drink with a hit of dark chocolate. My current favorite is Earth To Beer, a sour beer fermented with fragrant basil, lemongrass and lime that is so pure and bright it drinks like a muddled cocktail. Kopp’s go-to is the Rooftop, named after a time in his life when he and now-wife girlfriend and brewery co-founder would hang out on the roof of her apartment and drink Ballast Point Grunion pale ale.
Advertisement
Since expanding his business, Kopp has acquired a number of tools for quality control and offers lab services for other brewers on island. He has also offered to sell his hops to other brewers at cost and invites them to Washington to visit farms, so they can select the hops together to ship back to O’ahu.
“It’s kinda like if you were the kid in the neighborhood that got the Nintendo first you shouldn’t be a jerk and not let the other kids come over and play,” Kopp explains.
hanakoabrewing.com, @hanakoabrewing
Howzit Brewing
Inside Howzit Brewing. Photo: Sarah Burchard
After a good surf sesh, owner Justin Heikkinen said he likes to pour himself a refreshing Put the Rad in Radler, Howzit’s lemonade slush infused delight. “It’s the gateway to beer,” he said. If the slushie radler is the gateway to beer, the Solar Journey is the gateway to IPA. Its fruity notes and lack of bitterness make it so easy to crush. Heikkinen, born in Seattle where the craft beer scene exploded, spent a good portion of his life in Portland where he became a home brewer. When Phil Pesheck, formerly of Burke-Gilman Brewing Co. in Seattle, became available he quickly snagged him to open Howzit. Beers here are ever-rotating. Heikkinen isn’t interested in having flagship beers. He wants customers to always have a new reason to visit. It will be a sad day for me when the Bonfire Baja runs out. The dark Mexican-style lager reminds me of my beer drinking days in my hometown San Diego. Still excited about the novelty of having a slush machine in a brewery I ordered the Kakaʻako Cold Brew, a coffee-vanilla cream ale, in slush form. Thick like soft serve, I could have eaten it with a spoon, but just like Heikkinen promised, as it began to melt the frozen golden ale turned into a frappuccino-like treat.
Advertisement
@howzitbrewing
Inu Island Ales
Inu Island Ales presents a unique, modern approach to brewing beer. Head brewer John “Magic” Montes De Oca makes beers that people will crave and keep reaching for, such as the Mango Colada, a coconut hard seltzer that is thick and fruity like a smoothie. The Mo-Waka, a West Coast-style IPA made with Mosaic and Riwaka hops, is another stand-out. The modern techniques and lager yeast he uses amplify the tropical notes in the hops and make it so smooth and well-balanced it tastes like it is in a category all on its own. Montes De Oca champions West Coast-style IPAs believing they have gotten a bad rap for being overly bitter. “The way people make them now with modern hops and techniques lends to a much better drinking experience,” he said. The Coco Fumes stout is akin to a Mexican hot chocolate dessert drink and is meant to be shared as such.
Collaborations happen organically. Tradition Coffee Roasters in Kailua is one of Montes De Oca’s favorite local roasters. After sharing with the owner that he wanted to make a blonde stout with pandan (a herbaceous tropical plant that grows in Southeast Asia) and coffee he invited Montes De Oca to the roastery and taught him how coffee is made and how he selects and roasts beans. They tasted several coffees together to decide which would work best resulting in a beer that smelled of vanilla cappuccino and grassy, nutty pandan.
inuislandales.com, @inuislandales
Beer Lab HI
Photo: Courtesy of Beer Lab HI
Co-founder Nicolas Wong believes that living on an island means we need to support one another. Beer Lab HI does its part by constantly highlighting local businesses and sourcing Hawai’i-grown ingredients. For a chill beer garden experience visit Beer Lab’s newest location on Beretania Street in Honolulu, which offers 12 picnic tables covered by umbrellas are surrounded by two walls of murals, a modest walk-up bar (which also includes whiskey and wine) and a poke counter with smoked marlin dip, fruit tarts and dog treats. On a warm evening I sampled some new and old brews while music by Red Hot Chili Peppers played in the background: Omakase, seemingly everyone’s go-to, including mine, is a hazy IPA with low bitterness and citrus notes; Chasing Sunrises is a bright and refreshing sour made with passion fruit and the newest release, Green Rivah, is a collaboration with the iconic Rainbow Drive-In that tastes just like the local favorite lemon-lime soda.
Advertisement
beerlabhi.com, @beerlabhi
Kalihi Beer
Originally Broken Boundaries Brewery, founder and head brewer Chris Cook changed the name to Kalihi Beer to better reflect what was most important to him. “We took on the name Kalihi because we are proud of our community,” he said. “Kalihi is the blue-collar lifeblood of this city, and while Kalihi, like any other community, has its challenges, you’ll find people here with extraordinary determination and ambition who are making a way to succeed despite lacking the resources that some others may have. We are proud to be a part of this, and we wanted our name to reflect that pride.” To connect with Kalihi the brewery hosts events and collaborates with a number of Kalihi nonprofits such as Hoʻoulu ʻĀina, the Kalihi Watershed Management Partnership, Fire Station 31 and The Pōpolo Project. On any given night you can experience live music, local art and conversations about conservation in Kalihi and Kāpalama.
Beers range from the most bitter of IPAs, such as the Hi-Fi, to Cook’s “desert island beer,” Bierfurdeinkin Hefeweizen, which is refreshing and pairs well with food. Cook takes what he knows about traditional brewing and applies them to an audience who is looking for something modern and new. His wildly popular Pop Top Kolsch can be found on draft in some of Oʻahu’s best restaurants, such as Peter Merriman’s Monkeypod Kitchen and natuRe Waikīkī.
kalihibeer.com, @kalihibeer
Tags: beer, Beer Lab, Hana Koa Brewing, Hawaiʻi breweries, Honolulu Brewery, Howzit Brewing, International Beer Day, Inu Island Ales, Kalihi Beer, Oʻahu breweries, Oʻahu restaurants
The Hawaii Foodbank Kauai received two major grants of $25,000 each on Thursday: one from Kauai HMS Host and The Journey for Good Foundation by Alvota, and one from DraftKings and FanDuel.
A team from the Kauai HMS Host and The Journey for Good Foundation by Alvota visited the Puhi facility to present a check for $25,000 in support of the work being done by the Hawaii Foodbank Kauai crew.
“The opportunity to partner with The Journey for Good Foundation by Alvota was truly a gift given to us by our local HMS Host team,” Hawaii Foodbank Kauai Assistant Director Tisha Remigio said in an email. “When this amazing group came to volunteer last month, they got to see the true, on-the-ground operations of our food bank and what it really means to keep our families fed here on Kauai.”
“We learned that the funds for The Journey for Good Foundation come from such a simple, grassroots idea — those change bins at the airport checkout stands where customers can drop their loose change,” Remigio continued. “It’s incredible how that money, which seems so small, creates such a massive impact, such as the grant award. Our local HMS Host is such a wonderful group of people, and we are so fortunate for their ongoing support, not only with this monetary grant, but with the essential grocery rescue work we do with them on a weekly basis. We truly hope this inspires others to adopt a small and simple, yet everlasting, impact idea like this to help those in need on Kauai.”
Advertisement
The Hawaii Foodbank Kauai also announced, in a Thursday press release, the receipt of a $25,000 donation from DraftKings and FanDuel to directly support the purchase of an additional food delivery vehicle for the Hawaii Foodbank Kauai’s mobile food pantry program.
“DraftKings is committed to strengthening communities,” said Sabrina Macias, Senior Vice President of Global Communications and CSR at DraftKings. “We’re proud to support Hawaii Foodbank Kauai in expanding access to fresh, reliable food resources, and helping families across the island receive the nourishment they need.”
The DraftKings and FanDuel grant will also sponsor the Hawaii Foodbank Kauai’s upcoming Nourish Gala that will be held on Dec. 19 at the Royal Sonesta Kauai Resort, starting at 5 p.m.
Proceeds from the gala fundraiser will help nourish families in need across the island. Tickets and sponsorship opportunities are available by visiting the website at www.kauai.hawaiifoodbank.org, or by calling 808-482-2088.
“FanDuel is honored to support Hawaii Foodbank Kauai as part of our commitment to uplifting communities,” said Keita Young, vice president of community impact at FanDuel. “Food banks are essential pillars of local resilience, and we are proud to contribute to ensuring families across Kauai have consistent access to the food and resources they need.”
Advertisement
The new vehicle will expand the Hawaii Foodbank Kauai’s ability to deliver food, including fresh produce and shelf-stable goods across the island.
“We are deeply grateful for this meaningful gift from DraftKings and FanDuel,” said Hawaii Foodbank Kauai Director Wes Perreira. “With many households on Kauai facing rising food costs, partnerships like this with DraftKings and FanDuel help ensure that none of our friends, neighbors or ohana go hungry.”
Support CleanTechnica’s work through a Substack subscription or on Stripe.
University of Hawaii at Manoa and Lawrence Berkeley National Laboratory Teamed up To Analyze Feasibility of Geothermal Cooling Technologies
By Justin Daugherty, NLR
In areas with geologically recent volcanic activity and ample underground water flow, like the Hawaiian Islands, geothermal energy technologies present options to augment the electric grid.
Advertisement
Oahu’s steep terrain and highly permeable volcanic rock enable large groundwater flow, a must for successful ground heat exchangers in Hawaii, where load is cooling dominated. Shown here is Kaena Point, the western tip of Oahu’s North Shore. Photo from Christine Doughty, Lawrence Berkeley National Laboratory.
To investigate building cooling and energy efficiency options, the University of Hawaii at Manoa’s Hawaii Groundwater and Geothermal Resources Center collaborated with scientists at Lawrence Berkeley National Laboratory through the U.S. Department of Energy’s Energy Technology Innovation Partnership Project (ETIPP).
Managed by the National Laboratory of the Rockies (NLR), formerly known as NREL, ETIPP supports remote, coastal, and island communities with technical assistance and energy planning to help them build more reliable and affordable energy systems. Communities apply for up to 24 months of technical assistance, and those communities drive the scopes and focuses of their energy projects.
University of Hawaii at Manoa joined the program in 2022 with a desire to explore geothermal options, and a new report from this project details the feasibility of developing shallow ground heat exchangers (GHEs) across Oahu and at a specific site on the island for cooling.
Geothermal heat pumps take advantage of relatively constant temperatures just under the earth’s surface, using GHEs to exchange heat with the earth. Through a system of looping pipes in the shallow ground, GHEs can move heat from a warm place to a cooler place, like how a refrigerator functions.
“High-temperature geothermal, which requires deep drilling, is required to produce electricity, but low-temperature geothermal such as GHEs, which can be accessed much nearer the ground surface, can be used for building heating and cooling, greatly lessening loads on the electric grid,” said Lawrence Berkeley National Laboratory’s Christine Doughty, staff scientist.
Advertisement
“I believe both types of geothermal have potential to be an asset to Hawaii,” added Nicole Lautze, founder and director of the Hawaii Groundwater and Geothermal Resources Center.
Determining Geothermal Cooling Favorability in Hawaii
In open-loop geothermal systems, wells are drilled to extract and inject groundwater, allowing the movement of thermal heat to and from the earth. These GHEs use cooler ground water from outside the system for the cooling process and expel the warmer water afterward.
In contrast, closed-loop GHE systems continually circulate a heat-transfer solution through pipes, which transfers heat to and from the ground via thermal conduction. Groundwater needs to have temperatures that are low enough to effectively cool buildings, and groundwater flow in a GHE system works to remove built-up heat.
Hawaii has far greater needs for cooling than for heating—meaning that GHEs would add heat to the subsurface and cause the systems to not function as desired. That is where groundwater comes in: It replaces heated water from the boreholes and maintains the functionality of the GHE system. Sufficient groundwater flow, then, is essential to the considerations for GHE deployment. GHE systems may not be deployed in areas with restricted watersheds or where there is subsurface production of freshwater. Therefore, closed-loop systems may be a more reasonable option in some locations.
Left: A geographic information system map of Oahu depicts different soil permeability zones (“Ksat_Class” indicates the potential speed of groundwater flow). Right: Locations of U.S. Department of Defense lands and public and private schools—potential customers for GHE—are shown.
Numerous factors help determine whether a community or business may consider GHEs. Areas with older homes may lack efficient energy systems, and some organizations, like schools or government buildings, may prioritize more adaptive heating and cooling. Cultural considerations are also very important, and a new NLR report incorporates Hawaii communities’ perspectives on geothermal.
Economic factors are another big consideration, with the expense of deploying a system versus energy savings playing into overall cost. Modeling revealed that electricity and energy transfer demand decreased, and such reductions contributed to cost savings. Longer loan terms may help ease deployment expenses for geothermal systems.
Advertisement
ETIPP researchers factored the above parameters into their analysis to develop favorability maps for closed-loop and open-loop GHE systems. They used specific geographic information system layers with 11 attributes—including elevation, geology, and soil permeability—to develop an overall favorability map for GHEs on Oahu.
For the site-specific feasibility analysis at the University of Hawaii at Manoa’s Stan Sheriff Center, researchers used a hydrogeologic model to analyze groundwater flow of a closed-loop system at the site. Restrictions on water quality—mandating that groundwater must be left in its natural state—diminished the available area for GHE system deployment across the island, while many coastal areas showed high favorability. Overlays showing potential customers and restricted areas sharpened the maps.
This closed-loop favorability map shows restricted areas where GHE development is not possible. Pixels colored dark green—the top of the color spectrum table—indicate land that is more favorable to geothermal energy.
Geothermal Cooling Potential at University of Hawaii at Manoa
From the island-wide analysis, ETIPP analysis homed in and found that the Stan Sheriff Center at the University of Hawaii at Manoa, a building with a high cooling load in an area with lots of open space surrounding it, could make a good candidate for site-specific analysis of GHE technology.
Researchers used a hydrogeologic model to analyze a potential closed-loop system at the site. They modeled groundwater and heat flow, analyzed subsurface heat flow, and completed a techno-economic analysis.
Analysis without groundwater flow showed that the GHE system may operate normally in the first year, but heat buildup would increase water temperatures significantly after that, and without groundwater to sweep heat away, there would be increased chiller demand in years two through six. Modeling that incorporated groundwater flow—with similar conditions as the Stan Sheriff Center—showed that heat would be effectively swept away from the borefield, which would enable successful GHE operation for at least 10 years. Thus, including groundwater in analysis and planning—coupled with low interest loan rates and high capital investment—may provide economic benefits to the university.
The Stan Sheriff Center (white dome in the center of the image) is located at the base of the Koolau Range. Image from Google Earth.
Cold seawater may be an option for cooling-source systems, the analysis concluded, and such a system already operates at the Natural Energy Laboratory of Hawaii. The report authors encouraged further study.
As in Hawaii, ETIPP continues to help communities explore geothermal and other technologies to help meet their energy needs through in-depth, collaborative investigation of potential solutions.
Advertisement
“This ETIPP project established a strong collaboration with LBNL and the foundation for what I hope is additional grant funding to explore the potential of GHEs on the UHM campus and across the state to cool buildings and reduce load on Hawaii’s grid,” Lautze said.
The U.S. Department of Energy’s Energy Technology Innovation Partnership Project (ETIPP) is a community-led technical support program for coastal, remote, and island communities to access unique solutions and increase energy reliability. By uniting federal agencies, national laboratories, regional organizations, and community stakeholders, ETIPP provides tailored technical support to help communities achieve affordable, reliable solutions to their energy system challenges. This collaborative model leverages the combined expertise and resources of its partners to deliver comprehensive, practical solutions that align with local needs. Learn more about ETIPP.
Sign up for CleanTechnica’s Weekly Substack for Zach and Scott’s in-depth analyses and high level summaries, sign up for our daily newsletter, and follow us on Google News!
Advertisement
Advertisement
Have a tip for CleanTechnica? Want to advertise? Want to suggest a guest for our CleanTech Talk podcast? Contact us here.
Sign up for our daily newsletter for 15 new cleantech stories a day. Or sign up for our weekly one on top stories of the week if daily is too frequent.
CleanTechnica uses affiliate links. See our policy here.
Comet C/2025 A6, better known as Comet Lemmon, was one of the latest icy visitors to swing through our neighborhood of the solar system, leaving astronomers and casual skywatchers equally delighted. For observers in Hawaii, the glow of the Milky Way didn’t dim the streak of light made by this comet passing through.
What is it?
Comet Lemmon was discovered in January 2025 and made its closest approach to Earth in late October 2025. But by November 2025, when this image was taken, it had brightened to about the same apparent brightness as the planet Uranus, making it visible to the naked eye even from suburban skies.
Where is it?
This image was taken atop the volcanic peak Mauna Kea, on the Big Island of Hawaii.
Comet Lemmon could be seen with the naked eye as it streaked across the sky. (Image credit: International Gemini Observatory/NOIRLab/NSF/AURAImage processing: M. Rodriguez (International Gemini Observatory/NSF NOIRLab) & M. Zamani (NSF NOIRLab))
Why is it amazing?
Comets are notoriously unpredictable, so Comet Lemmon’s surprising visibility has felt like a bit of a cosmic bonus for Hawaiian stargazers. And this was a rare treat, as the comet won’t return to Earth’s skies for another 1,350 years, around the year 3375.
Framing this comet is the glow of our home galaxy, the Milky Way, which is easier to spot at higher elevations like Mauna Kea’s peak, where there is less light pollution. The image gives us a souvenir from a celestial visitor that won’t be back for more than a millennium.
Want to learn more?
You can learn more about comets and skywatching.
Breaking space news, the latest updates on rocket launches, skywatching events and more!
