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New craft beer bars open in Honolulu: Aloha Beer, Real a Gastropub, Pint and Jigger

Ale-loha!: We welcome two new gastropubs and a brew pub to Honolulu.


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(page 6 of 6)


Twenty-one kinds of beer on the wall, Dave Newman of Pint and Jigger takes one down and passes it around. 

The hope: more beer, more variety.

Right now, though, at Pint and Jigger, it doesn’t look like anyone’s missing anything. The communal picnic tables in the front and the high tops in the back are constantly occupied. There are many industry people here—Alan Wong’s staff after its shift, Manifest’s crew throwing a party—that it feels like Side Street Inn for a new generation. Daniel Dae Kim was here one night, but a bigger spectacle happens a few weeks later, when a bride sweeps in, her dress as frothy as beer head. The whole wedding party is in tow. This, apparently, is the after party. 

Lamerson, whom I have dragged here on my beer crawl, despite his early morning flight, notes he is the oldest patron in Pint and Jigger. He is 64. We are just down the street from Alan Wong’s and Chef Mavro. The patrons of those places age with the restaurant, he says. Whereas here, “you could do a time-lapse movie and the faces will always be 30, but it wouldn’t be the same people. Except I didn’t go away, like I was supposed to.”

He is cautiously optimistic about the longevity of these newfangled gastropubs. I, however, see them enduring and multiplying. Since my palate came of age in the era of casual dining, I think of casual as the natural state of things. People flood these gastropubs because they make sense; accessibility is not a fad, I say.

He replies, “I remember thinking, in the ’60s, that the way we were changing society made perfect sense, and therefore, it would endure. But now, what I realize is, if we had wanted that to happen, then my generation should not have had any kids. Should have pulled up the ladder behind us. Then we could have kept it the way we wanted it. Because whatever they do, the people who come behind you, are going to react to what they’ve inherited, what they see, what you created.”

There’s some concern that we’re in the midst of a craft beer bubble, as wine and spirits eat into beer sales. But I have no doubt beer will endure. We’ve had a history of drinking our wages ever since pyramid builders were paid in beer.

 

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Honolulu Magazine March 2017
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