Beer Parlour

A West coast inspired India pale cold fermented in our acacia foudre with a base of Riverbend pilsner and chit malt. Hopped with Citra, Mosaic, Strata, Centennial, Idaho 7 and Idaho Gem. Notes of dank resin, candied apricots and grapefruit peel

A farmhouse pale ale made up of a base of Riverbend Pilsner, rye, oats and unmalted wheat and hopped with Citra, Idaho 7 and dry hopped with Citra. Fermented in our cherry foudre our West AVL wild yeast. Notes of honey, peaches and orange marmalade

A petite Marzen lager made with Riverbend Vienna and Munich and hopped with Saaz and Mt. Hood hops. Lagered in the M+ American oak puncheons with French oak heads in our cooler for 17 weeks. Notes of vanilla, oak and cream soda

A pale lager made of Carolina Gold from Carolina Malt House and Great Chit malt from Riverbend. Hopped heavily in the whirlpool with Huell Melon and fermented in Acacia with our house lager yeast. Notes of fresh honey dew, peach pie and velvet happiness

A Blonde ale fermented in our Cherry foudre with a German yeast and a base of Carolina Malt House ‘Carolina Gold’ and wheat along with honey malt from Epiphany Craft Malt. Lightly hopped with Hallertau Blanc hops.

A dark lager fermented in stainless and then rested for four months in the M+ American oak puncheons with French oak heads in our cooler. Made up of Riverbend dark Munich plus Epiphany pilsner and oats along with a bevy of their specialty grain.

A Common lager made with a base of Riverbend Pilsner and Munich along with a choice selection of specialty grains from Epiphany Craft Malt and Northern Brewer hops. Fermented in our cherry foudre.

A sour ale made of Riverbend Pilsner, Streaker Oats and Light Munich. Fermented in stainless steel with our choice LAB and wild caught West AVL yeast. Conditioned on Cara Cara navel zest and juice and dry hopped with Barbe Rouge and Strata hops.