Beer Parlour

Our house IPA recipe fermented in Acacia with our wild saison strain. Made up of Chesapeake Pilsner, Streaker oats, Idaho 7 and Citra. Expect citrus rind, slight pepper, mild bitterness and a dry finish. Dry-hopped with just enough Citra.

Fermented in Acacia and then lagered in American Oak puncheons with French Oak heads. Made up of Epiphany Modern Pilsner, Saaz and Mt. Hood hops. Expect aromas of slight floral citrus and oak vanillin finished with a crisp bite and a firm bitterness

Fermented in our Acacia foudre with our wild house saison strain. Made with Chesapeake pilsner malt, Oats and crystal malt from NC Malt houses along with Barbe Rouge and Belma hops.

Fermented in our cherry foudre with a base of Epiphany Malt House wheat, pilsner and oats. Hallertau Blanc and Mandarina Bavaria hops were used in the kettle and the dry hop.

A red ale fermented in our acacia foudre using yeast caught off Haywood road within a mile of the brewery. Base of Epiphany Craft Malt pale, roasted wheat and specialty malt along with Mandarina Bavaria hops.

Because it’s corny. 20% malted Cumberland corn, 80% Chesapeake Pilsner malt, 100% Saaz hops. Fermented in Acacia with our house wild saison yeast. Will make you want to mow the lawn, grill out and rock your New Balance 624s at the hardware store.

Cold fermented in our Acacia foudre with a base of Riverbend pilsner and streaker oats. This one is heavily hopped with Stata and a touch of Citra so expect papaya, mango, grapefruit and dank resin followed by a more assertive bitterness

Simple. Easy. Mild. Fermented in Cherry wood and made up of Southern Select, Heritage, oats, select roasted malts and Northern Brewer hops - don’t think too much about it, just drink it.