What’s Pouring?

Light English pale ale. Maris Otter Pale, Brown, Pale Crystal Malt, Flaked Corn and 33 (Calc.) IBUs of U.K. Fuggles, Fuller’s Yeast. Notes of orange marmalade, toasted wheat bread, earth and herbaceous hop aroma, and a snappy mineral-driven backbone.

Historical recipe courtesy of beer historian Ron Pattinson. From the Fuller's brewing records.

"Modern" session pale ale. Brewed with local Riverbend Regenified Southern Select and Crystal 50 as well as roasted oats. Hopped in the kettle with Chinook and Amarillo. Dry-hopped mid-fermentation with Michigan Fuggles and Amarillo then cold with Krush. Fermented with our house English strain.

A top-fermenting lagered beer style originating in Cologne, Germany. Crisp and hop-accented blonde ale with a slight yeast-derived fruitiness. Riverbend Cumberland Pilsner and Appalachian Wheat malts, hopped entirely with whole leaf US-grown Tettnang hops.

Classic American Pub Ale. Brewed with local Riverbend Malt House (Asheville, NC) Regenified Southern Select and two varieties of corn including Riverbend's Bloody Butcher heirloom variety. Hopped with the supposed oldest American grown hop, Cluster. Fermented with our house English ale yeast. Notes of gooseberry and a crackery malt character. Now available in 16oz 4-packs to go!

North Carolina white ale. Brewed with Riverbend Cumberland Pilsner, Golden Wheat Malts, and Unmalted wheat. Whaley Farmstead Coriander (Black Mountain, NC) and Whaley Family-grown Oranges (Chandler, AZ). Refreshing, Zesty, delicate and fruity.

A crisp and dry Brett Saison base, blended with and conditioned on 425 pounds of carbonic-macerated local peaches from our friends in Conover, NC. Aromatically complex and bone dry. Reminiscent of skin-contacted natural wine.

A blended wild ale aged on the second use of 350#s of Muscadine and Scuppernong grapes from our friends at The Heritage Barn (Conover, NC). Fruity and Rosé-like, with a rusticity from the native yeast.

Inspired by German Kellerbier.

Vienna-style amber lager with locally foraged Chaga mushrooms from Blue Ridge Chaga Connection. Toasty and biscuity with a delightfully earthy character. We make tea from the Chaga (~50 gallons) and blend it in the kettle during a “cool pool” to preserve the desirable qualities of the Chaga.

Bamberg-inspired Smoked Pale Lager. Brewed with Pilsner, Munich, and Beechwood-smoked malt. A pleasant wiff of smoke with a delightfully bready/toasty, and rounded malt character.

Creamy, roasty, dark fruit, with an earthy/woody hop character. Local Riverbend Malt House Cumberland Pilsner, Czech Pilsner, Munich Rye, and Dark Munich Malts as well as Epiphany Craft Malt Smooth Operator Black Wheat. Gently hopped with Goldings.

Czech-inspired session pale lager. Mashed with Riverbend Malt House Cumberland Pilsner and C-50 malts. Hopped with both pelletized and whole-leaf Saaz hops. Fermented cold and naturally carbonated via spunding.

Bottles & Cans

Classic American Pub Ale. Brewed with local Riverbend Malt House (Asheville, NC) Regenified Southern Select and two varieties of corn including Riverbend's Bloody Butcher heirloom variety. Hopped with the supposed oldest American grown hop, Cluster. Fermented with our house English ale yeast. Notes of gooseberry and a crackery malt character.

Classic English Strong Ale. Maris otter pale malt, brewery-made invert sugar #3, East Kent Goldings hops (Charles Faram Farms, UK), Fuller’s yeast. Cold-conditioned for 6 months. Notes of toffee, marmalade, and honey-wheat toast, with an orange and white-pepper hop character.

“A bright golden-hued European barley machine that features some of our favorite European hops. Made with a careful blend of Blanc hops and Mittelfruh with a dose of whole cone hops.”

“Dry-hopped with Hallertau Mittelfrüh and Strata hops, this brew offers floral and herbal aromas complemented by a hint of citrus and subtle tropical fruit. The clean, refreshing finish and light malt backbone make it an endlessly drinkable choice.”