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4-Course Beer Dinner Featuring Food by Cassia, 1/25! Click Here for Tickets!

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.

Cellarest Beers By A River

What's Pouring

Beer

draft Draft can Can bottle Bottle mini keg 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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Moonglade - Oak Rested Czech Dark Lager

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Notes of bakers chocolate and a balanced noble spice - 4.4%
A base of Czech pilsner and Great Chit malt from Riverbend and black wheat from Epiphany Malt House. Hopped with Styrian Celeia in the kettle and cold aged in our oak puncheons for eight weeks.

Peiskos - Breakfast Snack Baltic Stout

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Notes of rich mocha ice cream vibes in a glass - 4.7%
Southern Select and oats from Riverbend and a selection of roast, chocolate and crystal malts from Epiphany. Cherrywood foudre with a Mexican lager yeast. Infused with Madagascar vanilla beans and Mazateca Lit beans from Cooperative Coffee Roasters.

Lunaria - Blended Wild Saison

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Notes of rustic barnyard funk with notes of earthy mixed grains - 5.2%
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.

Malefy - Mole Snack Baltic Stout

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Notes of baking spices and molasses with a manageable but present heat - 4.7%
Fermented in cherrywood with a Mexican lager yeast. Southern Select and oats from Riverbend and a selection of roast, chocolate and crystal malts from Epiphany. Infused with dates, cinnamon, New Mexican, Chipotle and Pasilla Negro dried chiles.

Abendrot - Mixed Culture Saison

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Notes of aperol spritz, orange Creamsicle and soft funk - 5.0%
Riverbend Pilsner and oats with aged Mt. Hood hops. Fermented in cherrywood with our house wild yeast and in oak with our house wild mixed culture for 16 months. Rested on spent local mulberry, raspberries, vanilla beans and orange peel.

Apricty - Foudre Fermented India Pale Lager

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notes of orange sherbert, pink grapefruit and pine resin - 6.7%
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.

Shibui - Oak Rested Pilsner

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Notes of rustic hay and fresh grain with a crisp finish - 4.5%
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 ten weeks.

Parea - Petite Saison

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Notes of slight pepper, citrus, bright grain and Belgian esters - 4.2%
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

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Notes of lightly smoked cherries, raisin pumpernickel bread and caramelized honey - 4.8%
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.

Trouvaille - Wild Saison Rested on Muscadine Skins

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Notes of grape must, barnyard funk and moderate acidity - 5.5%
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.

Mid Summer - Raspberry and Mulberry Wild Ale

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Notes of dark fruits, mild acidity and jammy excellence - 6.0%
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.

Early Summer - Juneberry Wild Ale

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Notes of berry skin, herbaceous and tart - 6.0%
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.

Haywood Haylife - American Lager

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Notes of slight honey, crisp and crushable - 4.1%
Brewed with a base of Pilsner from Riverbend malt house and Styrian Celeia hops. This little one was decocted and then naturally carbonated and lagered on soft maple wood for six weeks. TO-GO CANS ONLY

Rakuyou - Oak Rested Dortmunder Lager

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Notes of sweet grain, spicy Noble hops aroma with a mild bitterness - 6.1%
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. TO-GO CANS ONLY

Cider • Wine • Other

Celltzer - Rose Wine Spritz - $10 / 12 oz

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6%
Collab with Pleb Urban Winery. Rose blended with Lambrusco and infused with honeysuckle and ginger seltzer. (Temporarily gone)

Field Recordings, Skins; California (2020) - $10/$35

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12.1%
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

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12.5%%
100% Gruner Veltliner. Light, dry, clean and crisp. Notes of green apple, pear, white peach and lemon zest.

Bulfon, Cianorie, Italy (2020) - $10/33

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100% Cianorie. Jammy on the nose with notes of cherry and raspberry. Low tannins with good acidity. An excellent, easy-drinking Italian red wine. 13% ABV.

Clos des Fous, Cabernet Sauvignon; Chile (2017) - $9/$28

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14%
100% Cabernet Sauvignon. Aged for 18 months in a combination of stainless steel and concrete vats. Complex, multi-layered, with notes of black pepper, tobacco, black cherry, cassis and earth (Bottles available to-go).

Bottled Cider, Botanist & Barrel; Cedar Grove, NC - $12

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Rotating Selection of fruity, sour and on the drier side (Bottles available to-go).

High Gravity Kombucha - Walker Bros.; Nashville, TN - $5

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5%
Kombucha culture. Unpasteurized, probiotic, gluten free. Rotating selections (Can available to-go)

Sprezza Bianco, Vero Spritz Italiano - $5

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5.2%
White vermouth, mineral water, orange bitters, carbonation. Slightly dry, lightly sweet. A refreshing gluten-free alternative to cider (Can available to-go).

Sprezza Rosso, Vero Spritz Italiano - $5

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5.2%
Red Vermouth, Mineral Water, Orange Bitters, Carbonation. Dry and bubbly. A refreshing gluten-free alternative to cider (Can available to-go).

Fuso Cassano Calx, Primitivo, Italy (2021) - $9/29

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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.

Visit our FAQs page for all kinds of Tasting Room information.

Get Your Rest

Location

395 Haywood Rd
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

Our Beers

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