Garden & Taproom

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Collab with Wooden Robot - Riverbend Cumberland Pilsner, Basecamp Pale, Vienna & Double Kilned Munich malt. Hopped with German Hersbrucker and Styrian Celia hops. Fermented with our preferred German lager yeast & rested cold in our oak puncheons.

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.

Rested on spent Amaro Flora botanicals from Eda Rhyne Distilling Co. 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.

Collab with Inari Tea - Base Camp pale malt, and three different types of wheat. Chinook hops. Fermented and lagered in our cherrywood foudre with a regional lager yeast. Rested on fresh navel zest, Wushe and Tongmuguan Narcissus tea.

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.

Collab with Whaley Farms Brewery - local barley, citrus thyme and wild yeast. Hopped in the kettle with New Zealand Cascade, dry-hopped with Zuper Saazer hops and a medley of peppercorns. Naturally conditioned with fermenting grisette.

Fermented in our cherrywood foudre with apricot, lemon and cardamom. Gluten free & low calorie beer alternative.

Cumberland Pilsner, Hickory King Corn, Great Chit and a dash of Vienna from Riverbend Malt House. Michigan grown Zuper Saazer hops. Rested cold in oak puncheons for eight weeks.

Chesapeake Pilsner and Great Chit malt from Riverbend Malt House, French Strisslespalt hops. Rested cold in our oak puncheons for eight weeks.

Single decoction mash made of Chesapeake Pilsner & chit from Riverbend malt house. Hopped with Slovenian Styrian Celeia. Rested cold in our oak Puncheons for sixteen weeks. Slow pour available.

Pale malt & oats from Riverbend malt house. Hopped throughout with Lotus & Idaho 7 hops. Fermented in our cherrywood foudre with our favorite lager yeast.

Made with our friends from Pleb, Watauga River Social Club and the Whale. Pilsner and Chit malt from Riverbend Malt House. Quick sour lager rested on gin barrel staves and buddhas hand zest.

Cumberland Pilsner and Styrian Celeia hops. Rested on soft and hard maple wood, naturally carbonated.

Southern Select, unmalted wheat and oats from Riverbend Malt House. Meridian CGX, Mosaic Cryo and El Dorado hops. Fermented in our acacia foudre.

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.