Our Beers

Our inspiration comes from the pastoral landscapes of Western North Carolina, the cozy corners of English pubs and the bustling service of European cafes
Whaley Farm Brewery features Appalachian-sourced farm beers brewed in a seven-barrel, two-vessel system right here in Old Fort. Our love for the English pub experience will be poured through our two Angram beer engines, and our devotion to continental lagers will pour through our Lukr side-pull faucets. We cannot wait to pour you a pint!

What’s Pouring?

In Cask (Hand-pulled) On the Lukrs (Side-pull) On Draft 500ml Bottles (to go)

In Cask (Hand-pulled)

These beers are naturally conditioned/carbonated in the cask and hand-pulled through our beer engines to present a softer carbonation. The traditional method of dispense of “real ale” in the U.K. Served at 50F. Sorry, no samples…

-1840 Keeping Porter 8.0% -12oz- For over 200 years Porter reigned supreme as the most popular beer style produced on Earth. At the height of its popularity it was often aged for months to induce a secondary fermentation with Brettanomyces, a wild yeast that was first isolated from English stock (keeping) ales. Pale, Brown and Black malts, East Kent Goldings hops, Fuller’s yeast and 6 months of aging with Brettanomyces Claussenii. Delightfully bitter and roasty with notes of rich dark fruits, oiled leather and cacao nibs.

-Best Bitter Ale 4.2% -19.2oz- English pale ale. Maris Otter Pale, Brown, Pale Crystal Malt, Flaked Corn and 28 (Calc.) IBUs of East Kent Goldings (Hukins Hops, GB) Fuller’s Yeast.

On the Lukrs (Side-pull)

-Table Lager 3.5% (*SP) -.5L- German-style Schankbier. This crisp, light lager features a cracker-y malt backbone with a citrusy, spicy, and grassy hop character. Brewed with Weyermann Barke Pilsner malt, German Spalter Select hops (30 Calc. IBUs), very soft Old Fort water, and the Hürlimann lager strain. 11 week production time.

-"Fred" French Pilsner 5.5% (*SP) -.5L- The second in our series of “Pilsner Places”. For this batch we formed the recipe around the border town of Alsace, France. We sourced a lovely French Pilsner malt, Mistral and Strisselspalt hops grown in Alsace, combined with a touch of maize & our house Lager yeast strain. Crisp, hoppy, and refreshing, featuring notes of perfumy rose petals & citrus with a crackery backbone. Total production time: 10 weeks.

-Dark Lager 5.4% (*SP) -.5L- Czechia-inspired. Brewed with Riverbend Malt House (Asheville, NC) Cumberland Pilsner, a melange of imported Munich malts, Epiphany Craft Malt (Durham, NC) Smooth Operator Black Wheat. Hopped with Alsatian Strisselspalt, and fermented cold with our house lager yeast. Smooth, toasty with notes of pumpernickel bagels, a touch of pepper, and a delightful floral hop finish.

-Chaga Lager 5.0% (*SP) -.5L- Vienna-style amber lager brewed with locally-foraged chaga mushrooms from Blue Ridge Chaga Connection (Candler, NC). Toasty, bready & earthy with a silky malt backbone. 8-week production time.

----------

On Draft

-Farmer’s Wit 5.2% -.5L- Belgian-inspired wheat beer brewed with Whaley Farmstead coriander and orange zest from our Whaley Family’s trees in Arizona. Pilsner and wheat malt, as well as raw wheat and oats. Silky mouthfeel with a distinctly bready aroma in addition to notes of vanilla, honey and citrus.

-American Bitter 4.4% -19.2 oz- American Pale Ale. 100% local malt (Riverbend Malt House, AVL), Charles Wells yeast (supposedly!) and American hops including a showcasing dose of Elani hops from YQH hops. Dry, bitter, fruity, and refreshing with notes of orange zest, underripe white peach, and a touch of tropical fruit.

-Grodziskie 3.3% -.5L- Historical style originating in the town of Grodzisk, Poland between the 14th and 15th century. Nicknamed “Polish Champagne.” Brewed with 100% Oak-smoked wheat malt and Slovenian hops. Smoky, hoppy, crispy and refreshing.

-Cream Ale 5.0% -.5L oz- Classic American pub ale. Epiphany Craft Malt (Durham, NC)Foundation 2-row Pale Malt and Maize. Hopped with Cluster, the oldest known variety of American hops. Fermented cool with our favorite English yeast. Notes of stone-fruit, gooseberries, and a delightful earthiness with a crisp refreshing finish.

-Altbier 4.8% -.2L- German-Style Amber Ale. Originating on the banks of the ancient Rhine River in Dusseldorf, Germany, this beer style pre-dates the lagerbier dominance in the region (“Alt” = Old). Brewed with 100% Epiphany Craft Malt (Durham, NC) and an underappreciated U.S. grown hop called Adeena. Toasty, crisp, and dry with notes of spicy, herbal and woody hops. Served in a “Stange” glass from the Rhine region.

-Heritage Barn Grape Lager 5.4% -.5L- Co-ferment of pale lager and 360 pounds of carbonic-macerated Scuppernong and Muscadine grapes from our friends at The Heritage Barn (Conover, NC). Reminiscent of Provençal rosé, featuring notes of ripe strawberry, peach, & cotton candy.

-Chanterelle Golden Strong Ale 9.8% -12oz- Mixed-saccharomyces Strong Ale conditioned on 4 pounds per barrel of locally foraged Chanterelle mushrooms. Pilsner malt (Riverbend Malt House, AVL), Meridian and East Kent Goldings hops.

500ml Bottles (to go)

-Barleywine 8.5% - 500ml (16.9 fl. ounces) - 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.

Our Beers

What’s Pouring?

Whaley Farm Brewery