With a small brewery located in the back of its Southlake location, Malai Kitchen makes authentic Asian-inspired beers using only the freshest ingredients. Each brew takes 2-3 weeks to go from grain to glass, with flavors specifically designed to pair with Malai Kitchen’s dishes.
“The focus on a culinary forward approach to our beer recipe-making really makes us unique,” head brewer Justin Meyers says.
The establishment’s most popular beer is the Thai PA, Malai’s house IPA brewed with lemongrass, ginger, turmeric, coriander and five different American hops.
“Many of our beer recipes take advantage of the fresh ingredients available in our Thai-Vietnamese kitchen that allow us to make unique brews that are designed to complement the complex flavors of the food,” Justin says.
The restaurant always has five beer staples on its menu along with a rotating seasonal drink. Some of the recent seasonal offerings include the mango guava kolsch and the farmhouse braggot with Texas honey and bee pollen.
“We are really proud of the character and quality of the beers that we are able to make in one of the smallest breweries in the area,” Justin says.