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Collab with Wooden Robot - Made from 100% WadeHelles & German Hallertau Hersbrucker hops, fermented with our favorite German lager yeast and then rested cold in oak puncheons for six weeks.

A young cellar version of our Grodziskie. Made from a custom blend of oak & pecan smoked white wheat from Riverbend malt house as 100% of the grain bill and hopped with German Hallertau Tradition. Fermented inside our acacia wood foudre.

Made of Cumberland Pilsner from Riverbend with a touch of biscuit malt. Hopped with German Tettnanger and fermented cold in our acacia wood foudre.

Single decoction mash made from Chesapeake Pilsner & Great Chit from Riverbend Malt House. Hopped with Slovenian Styrian Golding & Czech Saaz hops. Rested cold in our oak Puncheons for eight weeks.

Made from a base of Pilsner malt & Appalachian wheat from Riverbend along with Mosaic hops. Fermented and naturally carbonated on top of locally foraged Staghorn sumac berries & branches.

Made from a base of Basecamp from Riverbend with a touch of biscuit triticale & Vienna from Epiphany. Hopped with Zuper Saazer & Lorien in the kettle with some Centennial hop hash as the dry hop. Fermented with our foraged yeast in the cherrywood foudre.

Made from a base of Chesapeake Pilsner from Riverbend, fermented cold in our acacia wood foudre. Hopped in the kettle with only Riwaka from Garston Hops.

Czech little dark lager - Made from Carolina Malt House Vienna, Munich & Pilsner malts along with Epiphany chocolate & black wheat. Multiple step mash with whole cone US Tettnanger hops. Rested in oak puncheons for eight weeks.

Collab with Bond Brothers Beer Co. Made from a base of toasted triticale & pilsner malt from Epiphany Craft Malt & Meridian hops. Fermented with German Weihenstephan yeast, rested on Brazilian Amburana wood & naturally carbonated.

Fermented inside our cherrywood Foudre. Blended with watermelon & white peach juice.

A base of West African Fonio & Riverbend Pilsner malt. Hopped with whole cone Audacia hops and fermented inside our acacia wood foudre with a Swiss lager yeast.

We offer a wide selection of draft & bottle options listed below. If the wild ale is not on draft, we offer in house bottle pours.

Primary fermentation inside our cherrywood foudre with foraged yeast. Secondary fermentation inside an oak puncheon with foraged yeast & bacteria. Tertiary fermentation in stainless steel on top of foraged raspberry, mulberry, blackberry & rosemary

Riverbend Cumberland Pilsner, Raw & malted wheat. Styrian Golding hops. Fermented inside our cherrywood foudre with foraged yeast before being aged in an oak puncheon with our foraged mixed culture. Rested on chamomile, chrysanthemum & oolong Tea.

Riverbend six-row Pilsner, malted & unmalted wheat. Luminosa & Meridian hops. Fermented inside our cherrywood foudre with foraged yeast before being aged in an oak puncheon with our foraged mixed culture. Dry hopped with Meridan hops.

Riverbend Pilsner, oats & 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 fifteen months. Aged on second use local raspberry, mulberry, orange & vanilla.

Riverbend Chesapeake Pilsner, Munich & Vienna with aged Willamette whole cone. Foudre fermented in cherrywood with French saison yeast before being aged in oak with our wild mixed culture for eighteen months. Rested on fresh Balaton cherries.

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 fifteen months. Refermented on top of local Juneberries & sage