Beer Parlour

Our beer is gluten reduced, made with 100% NC malted grain, fermented or rested in wood. All 16oz pours also available in 8oz half pours.

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 local juneberries and sage were added. Tart with berry skin and herbaceous notes.

DSSOLVR COLLAB - Made from a base of Riverbend's Chesapeake Pilsner, a touch of Vienna and wheat. Fermented in acacia wood with a Mexican lager yeast and Wakatu hops hot-side, with a Motueka Dry hop. Smooth, passion fruit notes and peach skin

Czech Pilsner malt from Riverbend malt house and Styrian Celeia hops and 20 weeks cold matured in our oak puncheons. We made this small pale lager to usher out the summer months. Herbaceous lemon rind, peppered crackers and a mild bitterness

NEW ORIGIN COLLAB - Riverbend Chesapeake pilsner, cumberland corn, bloody butcher corn and chit malt. Motueka and El dorado in the whirlpool with a Strata dry hop. Fermented in our acacia foudre with a Mexican lager yeast - Tropical resin, slightly bitter

EURISKO COLLAB - Brewed back in September of 2021 and oak matured for 10 months in our oak puncheons. Light / dark munich and vienna malt from Riverbend with Hallertau Mittelfrüh Hops - notes of plum, raisin and honey glazed rye bread

Southern Select, raw wheat and oats from Riverbend and hopped with Riwaka throughout the boil. Fermented in cherrywood with a French saison yeast and lightly dry-hopped with Riwaka and Motueka. Slight pepper with peach skin and strawberry leaf notes.

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.

ADMIRAL COLLAB - Base of our custom Pilsner malt, house wild yeast and fermented in cherrywood. Rested on green coriander and sea fennel.

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 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 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.