Beer Parlour

Collaboration with our friends down at Protagonist Beer in Charlotte. This is a dark lager base blended with Madagascar vanilla beans and a touch of fresh ground nutmeg. Brewed with a variety of base and specialty malts from Epiphany Craft Malt.

A blend of oak aged wild farmhouse ale and oak aged helles lager. Primary fermentation was in cherrywood with native yeasts from a wisteria plant and secondary fermentation in oak with native yeasts from Azalea and brettanomyces cultures.

Fermented in Cherry wood and made up of Southern Select, Heritage malt and oats from Riverbend Malt House with select roasted malts and Northern Brewer hops.

Fermented in acacia wood with a Bayern lager yeast before being aged on locally foraged sumac berries. Made out of a base of our custom single origin malt from Riverbend malt house, wheat and chit malt and hopped with Colorado grown Crystal hops

This little milk stout was made out of a base of Southern Select and oats along with a bevy of chocolate, roast and dark crystal malt. Fermented in cherrywood and then conditioned on vanilla beans and a select coffee from Cooperative Roasters.

Second 'Sapling' West Asheville Wild Ale release, this brett saison style beer primary fermented in cherrywood with our house wild yeast and then again in oak with various other wild yeasts and brett cultures. An 8th State collab.

Fermented and lagered in acacia wood with our choice lager yeast, it was brewed using Vienna and Munich malts from Riverbend and Tettnanger hops

The first of our ‘Sapling' wild beer program, made from our own West Asheville wisteria wild yeast strain. Fermented in cherry wood, aged in oak with wild yeasts from pineapple and local blackberries. Expect restrained acidity and tropical brett funk

This ‘no-coast’ India pale was fermented then lagered in our acacia foudre and is made of a base of Pilsner and oats. Heavily hopped with Idaho 7 in the whirlpool and exclusively dry hopped with Mosaic.

Made from a base of Riverbend Cumberland Pilsner, a touch of honey malt and hopped with Hallertau Mittelfruh in the kettle. Fermented in Acacia wood and after many moons of cold aging in acacia wood, it was dry-hopped with Saphir hops.

Fermented in our acacia foudre and then lagered in our M+ American oak puncheons for ten weeks. Made with Epiphany Malt house Helles malt, a touch of Heritage malt from Riverbend malt house and Tettnanger hops

Aged in a freshly dumped white wine barrel. Large notes of oak in nose and flavor. White wine grape fruitiness. Drinks clean and dry with a slight pinch of acidity left over from the remnants of wine soaked into the barrel.