In the former Bank of Hawai‘i space at the Varsity Center, beer aficionados Nic Wong, Derek Taguchi and Kevin Teruya opened Beer Lab HI with a mission: to continually experiment and create original small-batch brews for beer lovers. Since opening, the trio hasn’t disappointed, with a seven-barrel brewing system that allows Beer Lab HI to test new flavor combinations with varying hops profiles, malt bills and local ingredients. The regular lineup is always changing (and rarely repeats), but past selections have included Minako, an Irish red ale brewed with macadamia nuts, and Rebel Le‘a, a tart saison with li hing mui and pineapple flavors.

BYO-Food.