Beer Parlour

A tradition started in 2020 that continues today! Fermented in acacia, lagered in M+ American oak for 10 weeks, totaling 16 weeks of wood contact! Made with Epiphany’s Helles malt, a touch of Heritage malt from Riverbend and Tettnanger hops.

Fermented in cherry wood with our house wild yeast caught on Haywood road. Made using our custom single source NC malt and streaker oats from Riverbend malt house and Idaho 7 and El Dorado hops. Expect notes of pineapple, grapefruit and fresh papaya.

This Helles style lager was brewed using Riverbend Southern Select, Mt. Hood hops and fermented with our choice lager yeast. It was then lagered in our M+ American oak puncheons with French oak heads for 19 weeks.

This stout was fermented in our cherry foudre using our wild caught saison strain from Haywood road. Made with a base of Riverbend Pilsner, Streaker oats and pecan smoked wheat along with a bevy of Epiphanys roast and chocolate malt.

Brewed with our friends from Zillicoah Beer Co., this fest lager was made with German grown but NC malted Ursprung grain and crystal malt from Epiphany malt house. Hopped with Northern Brewer hops and cold aged in oak puncheons for 16 weeks

Brewed with our custom single source NC grown malt and chit malt from Riverbend. Fermented in cherry wood with our wild caught saison strain from Haywood road and this time was hopped up with Azacca and Michigan grown Cascade hops

Designed with Riverbend Pilsner, malted and unmalted wheat and oats. Fermented in stainless with our choice LAB and wild caught West AVL yeast. Aged on lime zest and juice, fresh vanilla beans and cinnamon.