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A limited release of our Kriek wild ale ‘Paramon'. Foudre fermented in cherrywood then aged in oak with our wild mixed culture for 14 months. Rested on fresh Balaton cherries & spiced with clove, cinnamon, allspice, nutmeg, orange peel & honey.

Cumberland pilsner from Riverbend & Great Chit malt. Hopped delicately with Hallertau Mittelfrüh, Citra, Mosaic & Galaxy. Fermented inside our acacia wood foudre.

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

Southern Select & oats from Riverbend with a selection of specialty grain from Epiphany. Fermented in our acacia wood foudre with German lager yeast. Rested on Madagascar vanilla beans & El Tigre coffee from Cooperative Coffee Roasters.

Collab with Benchtop Brewing Company - Cumberland pilsner & double kilned Munich from Riverbend along with biscuit & black wheat from Epiphany. Hopped with New Zealand Cascade, Motueka & Nelson hop kief. Rested cold in our oak puncheons for six weeks.

Southern Select & oats from Riverbend with a selection of specialty grain from Epiphany. Fermented in our acacia wood foudre with German lager yeast. Rested on dates & cinnamon along with New Mexican, Pasilla Negro, Cayenne & Chipotle Morita chilies

Made from a base of Avalon pilsner & Great chit malt from Riverbend Malt House. Hopped exclusively with Dolcita hops & fermented with our favorite German lager yeast. Rested cold in our oak puncheons for six weeks.

Made out of a base of Riverbend Southern Select & oats and a bevy of Epiphany dark specialty grain. Hopped with Citra & Centennial throughout the boil. Fermented in our acacia wood foudre with a German lager yeast.

Collab with Eda Rhyne - Cumberland Pilsner & Munich rye from Riverbend. Inside the kettle we added Czech Saaz hops and a selection of Eda Rhynes spent Nocino & Amaro Flora botanicals. Fermented with French saison yeast inside our Cherrywood foudre.

Collab with Wild Raccoon from Italy - Custom blend of oak & pecan smoked white wheat from Riverbend as 100% of the grain bill & hopped with German Hallertau Tradition. Fermented inside our acacia wood foudre with our preferred German lager yeast.

Czech-style pilsner, double kilned munich & oats from Riverbend with black wheat & biscuit malt from Epiphany. Hopped with Czech Saaz throughout the boil. Fermented with our preferred German lager yeast and rested cold in our oak puncheons for six weeks.

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 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.

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.