Garden & Taproom

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Cherrywood Fermented wild saison aged in oak on our house mixed culture for eight months. Blended with an oak aged Dortmunder in November 2022, made with Riverbend Pilsner, wheat and oats and aged whole leaf hops.

Collab with Birds Fly South - Made from Cumberland Pilsner, Vienna, Light Munich and fig smoked Cumberland Pilsner malt from Riverbend, hopped with Mandarina Bavaria hops. Fermented cold and slow before being rested in our oak puncheons for 14 weeks.

Riverbend Southern Select and Styrian Celeia hops. Fermented in our acacia wood foudre with a German Kölsch yeast. With the addition of small batch honey from the Center for Honeybee Research and fresh grapefruit zest.

Pre-prohibition style lager made with Cumberland Pilsner and Corn, Great Chit and Vienna from Riverbend with New Zealand Pacifica hops. Rested cold in our oak puncheons for eight weeks. Fermented with a regional lager yeast harvested in Virginia.

Made with Avalon pale malt from Riverbend Malt House, French Mistral and Triskel hops. Fermented and lagered in our acacia wood foudre.

Brewed with a base of Pilsner from Riverbend malt house and Styrian Celeia hops. This little one was lagered on soft maple wood for six weeks until we extracted just the right amount of flavor

Made from Cumberland Pilsner, Great Chit and Appalachian Wheat from Riverbend Malt House. Kettle and dry hopped with New Zealand Nelson Sauvin and Motueka. Fermented in our acacia foudre with a German lager yeast.

Made from Chesapeake Pilsner and Great Chit from Riverbend, hopped with Slovenian Styrian Celeia hops throughout the boil with an aromatic addition and light dry-hop of Luminosa hops. Rested cold in our oak puncheons for 10 weeks

Chesapeake Pilsner and Munich malt from Riverbend Malt House, a bevy of roast and chocolate malt from Epiphany Craft Malt, and Mandarina Bavaria hops. Partial single decoction mash, rested cold in our oak puncheons for eight weeks.

Collab with Burning Blush and Sideways Farm- Base of Southern Select and chit malt from Riverbend and malted spelt from Epiphany. Fermented in our cherrywood foudre with our native saison yeast and made with NC grown hops. 100% local ingredient saison.

Made from a base of Chesapeake Pilsner & Great Chit malt from Riverbend Malt House, with a touch of crystal malt from Epiphany Malt House. Fermented in our acacia wood foudre, dry-hopped with Luminosa and Citra Cryo.

Made with Carolina Gold 2-Row from Carolina Malt House and dry-hopped with YQH-1320 hops. Fermented inside our cherrywood foudre with native wild yeast.

Collab with Crafty Bastard Brewing Co. A lightly dry-hopped lager made with Chesapeake Pilsner, Great Chit and Abruzzi Rye from Riverbend Malt House. Fermented cold inside our acacia wood foudre, hopped throughout with New Zealand Pacifica.

Made with Czech-Style Pilsner malt from Riverbend Malt House and Styrian Celeia hops. Partial single decoction mash, rested cold in oak puncheons for twelve weeks.

Collab with Eda Rhyne. Custom pilsner malt and wheat from Riverbend, aged Hallertau Mittelfrüh. Fermented in our cherrywood foudre with native wild yeast,18 months on our house mixed culture in oak. Rested on spent Amaro Flora botanicals.