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

Made from a base of Cumberland Pilsner and Great Chit from Riverbend. Hopped with Mandarina Bavaria. Fermented inside our acacia wood foudre along with prickly pear.

Collab with Riverside Rhapsody - Cumberland Pilsner and Great Chit from Riverbend. Hopped with Hallertau Mittelfruh, Zumo and Elani hops and fermented inside our Acacia wood foudre. Lightly dry hopped with Zumo and Elani.

Chesapeake Pilsner & Great Chit from Riverbend Malt House. Hopped with Czech Saaz hops. Rested cold in our oak Puncheons for eleven weeks.

Made from a base of Riverbend Munich and Oats along with pecan and oak smoked pilsner malt, black wheat and chocolate malt from Epiphany. Hopped with Magnum and Perle before being fermented inside our acacia wood foudre.

Made from Chesapeake Pilsner, Vienna & Great Chit from Riverbend along with a bevy of select roast and chocolate malt from Epiphany Malt House. Step mashed and hopped with Czech grown Saaz. Rested cold in our oak puncheons.

Made from a base of Avalon pilsner & Great chit malt from Riverbend. Hopped with Hallertau Mittelfruh & Hersbrucker in the kettle, fermented with our preferred German lager yeast. Rested cold in our oak puncheons for six weeks.

Collab with Riverbend & Coffee Library - Southern Select, Great Chit, Vienna & Double Kilned Munich from Riverbend. Willamette hops & fermented inside our acacia wood foudre. Featuring coffees from Mexico and Brazil.

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

Riverbend Cumberland Pilsner with a touch of Epiphany biscuit malt. Hopped delicately with Hallertau Mittelfrüh. Step mashed & fermented with our favorite German lager yeast and then rested cold in our oak puncheons for six weeks.

Made from a base of 100% Epiphany pecan & oak smoked malt with Saaz and Hallertau Mittelfruh hops. Fermented in our acacia wood foudre with our preferred German lager yeast.

Made from Cumberland Pilsner and Appalachian Wheat from Riverbend malt house. Fermented inside our cherrywood foudre with saison yeast. Hopped with a heavy dose of Audacia in the kettle with a dry hop of the same.

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.

Riverbend Pilsner, wheat, aged Galaxy, and Luminosa hops in the kettle. Fermented in our cherrywood foudre with foraged yeast then aged inside an oak puncheon with foraged mixed culture. Refermented on top of South Carolina Red Globe peaches and thyme.

Riverbend Cumberland Pilsner, Raw & malted wheat. Nobel 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 and Oolong tea.

Riverbend pilsner and Appalachian wheat, Hersbrucker hops. Fermented inside our cherrywood foudre with foraged yeast before being rested on second use Red Globe peaches, red & green sichuan peppercorns.

Fermented & rested in an oak puncheon with a single wild culture foraged from local peach trees. Pilsner malt & 40% raw wheat from Riverbend. Aged Mt. Hood & aged Galaxy hops. Rested on NC Vidal & Chambourcin grape skins courtesy of Botanist & Barrel.