They aren’t hiding anything. We saw every corner of the brewery – the small commercial ovens where local coconut is toasted, their temperature controlled fermenters, the lagering room (where they also keep all of their hops, 300 gallon vats of fresh pineapple juice, and other ingredients), and their canning machine that processes 700 cans a minute. The canning system is even recycled – originally built for a Coca-Cola® bottling facility in Atlanta, GA.
Most of their beer is consumed in the islands, however it’s now available in 4 countries and 9 states in the US. Consider yourself lucky if you can find it. Their distribution is tight, only appearing on the shelves where they know it will get drank quickly. Over the years, they have been refining their recipes, processing methods, and distribution channels to enable them to ship their beer out of the islands – the biggest challenge. For example, when it comes their Coconut Porter they’ve found that filtering the beer (post boil) through the roasted coconut gives them a perfect balance of flavor while prolonging the shelf life – which I remind you has to travel 2,500 miles, at 50 degrees Fahrenheit, by freight, to the mainland.