Raise a glass to welcome the islands’ newest brew — Pete’s Island Wheat, a customized beer by Kohala Brewery in collaboration with Peter Merriman.

This classic, American-style wheat beer features refreshing citrus notes of tangerine and orange originating from its cascade hops. Its light, low IBU (international bitterness units) of 5 and 5.5% ABV (alcohol by volume) makes it the perfect way to cool down this summer. The slightly hazy straw color of Pete’s Island Wheat is designed to pair perfectly with the food menus featured at Merriman’s, Monkeypod Kitchen and Moku Kitchen. Thanks to its refreshing flavor, the craft beer goes especially well with anything salty or fried, such as Moku Kitchen’s Szechuan stir-fry green beans and iconic fish and chips.

A perfect ‘matcha’

It’s back — Honolulu Cookie Co.’s seasonal matcha dipped macadamia shortbread cookie returned to stores June 23. The pineapple-shaped cookies feature buttery, shortbread deliciousness with a dash of green tea earthiness.

This limited-edition flavor is available online in a 16-piece single flavor cookie box and in Honolulu Cookie Co. retail stores at the cookie a la carte station while supplies last.

Find out more at honolulucookie.com.

Hop to it

Aloha Beer Co. just unveiled its newest beer called Kia Ora. This hazy pale ale is the first in a new series of exclusive, limited-release items from Aloha Beer’s brewing team.

Characterized by multiple layers of tropical stone-fruit notes and a light malt presence, this Southern Hemisphere beer uses delectable New Zealand hops.

Aloha Beer’s resident brewer Kaiao Archer chose to name the beer Kia Ora — which is a traditional Maori greeting commonly used in New Zealand — to pay homage to the main star of the beer.

At 5.9% ABV (alcohol by volume) and 37 IBU (international bitterness units), there is slightly less alcohol content in the Kia Ora, making it much more palatable for the casual beer drinker.

Kia Ora is now available at both of Aloha Beer Co.’s Kakaako and downtown locations, with limited cans available to-go at the brewery.

Fowl play

National Fried Chicken Day is coming up July 6, and there’s no better way to celebrate than with a gloriously crispy rendition you can make at home. Thanks to chef MiJin Toride, Lineage Maui’s Hawaiian Fried Chicken can be easily recreated at home.

Ingredients:

• 1 whole chicken, broken into breasts, thighs and drumsticks (3.5-4 pounds)
• 2 tablespoons garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sugar

Dredge:

• 1/2 cup tapioca starch
• 1/2 cup corn starch
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
1 teaspoon smoked paprika
• 2 tablespoons water
• Fryer oil (amount will depend on vessel used to fry)

Directions:

Add chicken, garlic, soy and sugar in a bowl and marinate for at least 3 hours and up to 12 hours.

While the chicken is marinating, put together dry ingredients without water in a bowl and mix thoroughly.

Once flour and spices are mixed, add two tablespoons of water and create small clumps within dredge.

When the chicken is ready, heat your oil to 350 degrees.

While the oil is heating, take each piece of chicken and coat it with dredge and move to a sheet pan to prepare for frying. Once oil is ready, gently put the chicken pieces into the fryer. Fry for 15 minutes or until the internal temperature is 165 degrees.

Let the chicken rest for 4-5 minutes and fry one more time to achieve that extra crispiness. Serve while hot with your choice of sides and enjoy.

Serves 2-4.