Are you over 21?
Skip to main content
Follow us on Instagram to stay up-to-date on special releases, events & more!

Parlour + Garden

Our beer parlour and garden were designed to be an open air concept allowing for an immersive experience into our process. Our beer rotates frequently, is all brewed on site and poured through European serving tanks to provide the freshest possible beer.

Cellarest Beers By A River

Now on Tap

draft Draft can Can bottle Bottle mini keg Howler

Cold Hands, Warm Heart - Dark Lager (Protagonist collab)

Draft icon
Collaboration with our friends down at Protagonist Beer in Charlotte. This is a dark lager base blended with Madagascar vanilla beans and a touch of fresh ground nutmeg. Brewed with a variety of base and specialty malts from Epiphany Craft Malt.

Sapling Jack - Blended Farmhouse

Bottle icon
A blend of oak aged wild farmhouse ale and oak aged helles lager. Primary fermentation was in cherrywood with native yeasts from a wisteria plant and secondary fermentation in oak with native yeasts from Azalea and brettanomyces cultures.

Yatta - English Mild

Can icon Draft icon Howler icon
Fermented in Cherry wood and made up of Southern Select, Heritage malt and oats from Riverbend Malt House with select roasted malts and Northern Brewer hops.

Waldernte - Sumac Kellerbier (Our Mutual Friend Collab)

Draft icon
Fermented in acacia wood with a Bayern lager yeast before being aged on locally foraged sumac berries. Made out of a base of our custom single origin malt from Riverbend malt house, wheat and chit malt and hopped with Colorado grown Crystal hops

Peiskos - Snack Stout

Can icon Draft icon Howler icon
This little milk stout was made out of a base of Southern Select and oats along with a bevy of chocolate, roast and dark crystal malt. Fermented in cherrywood and then conditioned on vanilla beans and a select coffee from Cooperative Roasters.

Singleness of Purpose - Brett Wild Ale (8th State Collab)

Draft icon Can icon Howler icon
Second 'Sapling' West Asheville Wild Ale release, this brett saison style beer primary fermented in cherrywood with our house wild yeast and then again in oak with various other wild yeasts and brett cultures. An 8th State collab.

Rustle - Vienna Lager

Can icon Draft icon Howler icon
Fermented and lagered in acacia wood with our choice lager yeast, it was brewed using Vienna and Munich malts from Riverbend and Tettnanger hops

Psychomachy - Tart Wild Ale

Can icon Draft icon Howler icon
The first of our ‘Sapling' wild beer program, made from our own West Asheville wisteria wild yeast strain. Fermented in cherry wood, aged in oak with wild yeasts from pineapple and local blackberries. Expect restrained acidity and tropical brett funk

Olio - Mosaic Cold IPA

Howler icon Draft icon Can icon
This ‘no-coast’ India pale was fermented then lagered in our acacia foudre and is made of a base of Pilsner and oats. Heavily hopped with Idaho 7 in the whirlpool and exclusively dry hopped with Mosaic.

Tantrelli - Italian Pilsner

Can icon Draft icon Howler icon
Made from a base of Riverbend Cumberland Pilsner, a touch of honey malt and hopped with Hallertau Mittelfruh in the kettle. Fermented in Acacia wood and after many moons of cold aging in acacia wood, it was dry-hopped with Saphir hops.

Bot-ober Cellarfest 2021 - Golden Festbier (Wooden Robot Collab)

Can icon Draft icon Howler icon
Fermented in our acacia foudre and then lagered in our M+ American oak puncheons for ten weeks. Made with Epiphany Malt house Helles malt, a touch of Heritage malt from Riverbend malt house and Tettnanger hops

Banquet Table - Barrel Aged Table Saison (HI-wire Collab)

Draft icon
Aged in a freshly dumped white wine barrel. Large notes of oak in nose and flavor. White wine grape fruitiness. Drinks clean and dry with a slight pinch of acidity left over from the remnants of wine soaked into the barrel.

Visit our FAQs page for all kinds of Tasting Room information.

Get Your Rest


395 Haywood Rd
Asheville, NC 28806


5pm – 9pm
5pm – 9pm
5pm – 9pm
5pm – 9pm
12pm – 10pm
12pm – 10pm
12pm – 8pm

Our Beers

Stay Connected

Want to learn more about the project? Join our newsletter.