Garden & Taproom
Parlour + Garden
Our taproom 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.
Beer
Draft
Can
Bottle
Howler
Our beer is gluten reduced, made with 100% NC malted grain and fermented or rested in wood. Half pours available.
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Lunaria - Blended Wild Saison
This six grain saison is a blend of Demeter our rustic red harvest saison and Trouvaille our funkier, lightly tart saison. Both beers were fermented in our cherrywood foudre while one went to oak for maturation on our house mixed culture.
Frondescence - Double India Farm Ale
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.
Shibaby - Oak Rested 10 P° Czech Pale Lager
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.
Meerithic - New Zealand Pilsner
A 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.
Haywood Haylife - American Light Lager
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
Parea - Petite Saison
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.
Scott-ish Heather Lager
Collab with friends -Southern Select, pecan smoked heritage, Great chit and Vienna from Riverbend with a touch of Ruby malt from Epiphany. Heather tips were used in the mash and the kettle. Fermented in our acacia foudre with a German lager yeast.
Helios - Oak Rested Helles Lager
Made from Southern Select, Great chit and Vienna malt from Riverbend along with Styrian Celeia hops. Rested cold in our oak puncheons for 11 weeks. A single decoction mash and then fermented low and slow with our choice lager yeast.
Won't You Be My Neighbor? Vol 2 - Preserved Lemon Farmhouse Pale Ale
Collaboration with The Admiral - Made with 6-Row Pilsner, Great Chit & Bloody Butcher corn from Riverbend and Huell Melon hops. Rested on preserved lemons, lemon juice and sea salt. Fermented inside our cherrywood foudre with native wild yeast.
Apricty - Foudre Fermented India Pale Lager (can pour)
Made from Chesapeake Pilsner and oats from Riverbend Malt House and fermented low and slow in our acacia foudre with a classic German lager yeast. Dry-hopped with Meridian and Idaho 7.
Mid Summer - Raspberry and Mulberry Wild Ale (Bottle pour)
Riverbend Pilsner, oats and wheat, fermented in cherrywood with our house wild yeast. Laid to rest in oak upon one of our native mixed cultures of bacteria and yeast for 15 months. Then re-fermented with locally foraged raspberry, mulberry and rosemary.
Shibui - Oak Rested Pilsner (can pour)
Chesapeake pilsner and chit malt from Riverbend Malt House. Single decoction and lightly hopped with Styrian Celeia throughout the boil. Fermented with Bavarian lager yeast before being rested cold in our oak puncheons for 10 weeks.
Trouvaille - Wild Saison (bottle pour)
Collab with Eightfoot Brewing - Riverbend Pilsner, wheat and oats with aged hops. Fermented in our cherrywood foudre with a French saison yeast and then re-fermented in oak with a combination of both our house mixed cultures for six months.
Rakuyou - Oak Rested Dortmunder Lager (can pour)
Collab with Salud Cerveceria - Riverbend pilsner, Vienna and Great Chit malt with Michigan grown Zupper Saazer hops. Eight weeks lagered cold in our oak puncheons.
Early Summer - Juneberry Wild Ale (bottle pour)
Made from Riverbend Pilsner, oats and wheat, fermented in cherrywood with our house wild yeast. Rested in oak with our native mixed cultures of bacteria and yeast for 13 months before locally foraged juneberries and sage were added.
Cider • Wine • Other
Celltzer - Rose Wine Spritz - $10 / 12 oz
(temporarily gone) Collab with Pleb Urban Winery. Rose blended with Lambrusco and infused with honeysuckle and ginger seltzer.
Field Recordings, Skins; California (2020) - $10/$35
Crisp, medium-bodied orange wine. 41% Chenin Blanc, 37% Pinot Gris, 9% Albarino, 8% Verdelho, 5% Riesling. Dry and acidic. Notes of dried apricot, light citrus, peach and minerals.
von Donabaum, Gruner Veltliner; Austria - $10/$35
100% Gruner Veltliner. Light, dry, clean and crisp. Notes of green apple, pear, white peach and lemon zest.
Bottled Cider, Botanist & Barrel; Cedar Grove, NC - $12
Rotating selection of lightly tart, fruited dry ciders.
Fuso Cassano Calx, Primitivo, Italy (2021) - $9/29
100% Primitivo. Genetic twin of the Zinfandel grape. Chewy tannins with notes of zingy red berries, dried figs and cranberries. Light and drinkable Italian red.
Vincent Roussely 'Canaille' Gamay Touraine Rouge '21 - $9/$29
100% Gamay from hand harvested grapes. Aromas of dark berries, rose petals, and crushed herbs. Flavors of tart red cranberry and pomegranate accompanied by vibrant acidity. Pink peppercorn and cinnamon on the finish.
Visit our FAQs page for all kinds of Tasting Room information.
Location
395 Haywood Rd
Asheville, NC 28806
Asheville, NC 28806
Hours
Monday
3pm – 9pm
Tuesday
3pm – 9pm
Wednesday
3pm – 9pm
Thursday
3pm – 9pm
Friday
12pm – 10pm
Saturday
12pm – 10pm
Sunday
1pm – 9pm
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