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Phoenix Brewery Hosts A Complete Hawaiian Luau On Sundays, Whole Roasted Pig Included

You can use a lot of different things to make beer, including fruits, milk, and even coffee. But it’s rare to find a brew that’s been made using Hawaiian punch.

Arizona-based OHSO Brewery & Distillery has done just that to celebrate Hawaiian Foods Week. The “Hawaiian Punched” beer has the bright red color of the popular juice, and for Foodbeast Editor-in-Chief Elie Ayrouth, it was a great balance of the punch’s flavor without an overbearing sweetness. He described it as “juicy,” with sweetness to start and a finish that brought it back from punch to beer. “Extremely session-able, nothing like a cider,” he said.

OHSO isn’t stopping there, though, as they’ve constructed a couple of Aloha State-themed dishes to go with their fruity brew.

One of these items is the Big Island Moco Burger, a hefty tribute to the traditional Hawaiian Loco Moco. A burger patty, fried egg, gravy, and SPAM are all stuffed into a King’s Hawaiian Hamburger bun.

There’s also the Kilauea Pig sandwich, using marinated and roasted pork that falls apart at a mere touch. OHSO is cooking up whole hogs to make this sandwich happen, so you’re apt to get the best of every cut in a single sandwich.

That pork gets drenched in a mixture of King’s Hawaiian Big Island Lava and Kona Coffee BBQ sauces. All of that and a pineapple slaw are then tucked into a King’s Hawaiian bun.

Both items go great with the Hawaiian Punched Beer, but OHSO has two other island-themed brews on tap that you can choose from as well. There’s the Beach Ale, a Blonde Grapefruit Ale from Barrio Brewing Co., and the Big Swell IPA, made by Maui Brewing Co. out in Hawaii.

All of these items will be available at OHSO’s locations during Hawaiian Foods Week. It’s a great way to get your luau on in the middle of the Arizona desert.

Photos by Elie Ayrouth

Created in partnership with King’s Hawaiian

By Constantine Spyrou

Constantine's life revolves around eating, studying, and talking about food. He's obsessed with eggs, gyros, and the future of food.