Beer Parlour

Our beer is gluten reduced, made with 100% NC malted grain and either fermented or rested in wood. Half pours available on select beers, just ask the beertender!

Fermented in cherrywood with our wild yeast and in oak for 13 months on our native mixed culture. Riverbend Pilsner, raw wheat and oats. Rested on pink peppercorn, coriander, orange peel and yuzu. Bright funk, citron & cracked pepper.

ARCHETYPE COLLAB - Wind Malt, pilsner, raw wheat and malted wheat from Riverbend. Fermented with our wild farmhouse yeast and a saison strain and aged in oak for 14 months on our house mixed culture. Rested on chrysanthemum, elderflower and hibiscus.

A base of Cumberland Pilsner, corn, chit malt and a dash of Vienna from Riverbend. Hopped with Michigan grown Zuper Saazer hops and fermented in our acacia foudre with a Mexican lager yeast.

Made in conjunction with our friends from Pleb, the Whale and Watauga River Social club. Made from a base of Riverbend Chesapeake Pilsner and Great Chit malt. Rested on Calamansi lime and gin barrel staves.

Riverbend Vienna malt and Styrian Celeia hops. Cold lagered in our oak puncheons for seven weeks - crisp and bready with notes of toasted vanillin, coconut and fresh bread.

A base of Pilsner, Vienna and Munich Rye from Riverbend and lagered in our M+ American oak puncheons for eight months.

A base of our custom pilsner malt and a touch of Vienna from Riverbend. This bright one spent nine weeks aging cold in our oak puncheons to provide a rustic and toasted honey backbone. Pouring from our side pull faucet. *SLOW POUR AVAILABLE*

Fermented in our cherrywood foudre using our wild yeast and made from a base of our custom pilsner malt and oats from Riverbend. Hallertau Blanc with a Citra dry hop. Notes of orange bubblegum, candied tangerine and grapefruit.

Fermented in our acacia foudre with lager yeast and lagered cold for 5 weeks. Riverbend Southern Select and Oats, with Epiphany's roast, chocolate and black wheat. Hopped with Falconer's Flight. Velvety with hints of dark chocolate.

Custom single source Pilsner malt and oats from Riverbend and hopped with Huell Melon throughout. Fermented in our cherrywood foudre using our native wild farmhouse yeast. Pleasant notes of mango and banana.

Fermented in our cherrywood foudre. A delicate medley of Palisade, Simcoe, Mosaic, Loral with El Dorado cryo dry hop and our custom Pilsner malt and Great Chit from Riverbend along with a small amount of crystal malts from Epiphany.