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Riverbend Avalon Pilsner, Zuper Saazer hops & locally foraged spruce tips. Step mashed and fermented cold with our favorite German lager yeast. Rested cold in our oak puncheons for seven weeks.

Chesapeake Pilsner & Great Chit malt from Riverbend. Hopped in the kettle with Michigan grown Zuper Saazer hops. Rested cold in our oak puncheons for three months before being delicately dry hopped with German Tettnanger, Saphir & Hallertau Mittelfrüh.

Cumberland pilsner from Riverbend & Great Chit malt. Hopped delicately with Styrian Golding, Citra, Mosaic & Galaxy. Fermented inside our acacia wood foudre. A little light lager for patio season.

Made from Riverbend Basecamp and great chit malt. Fermented in our cherrywood foudre with locally foraged wild yeast. Hopped with Citra and Elani hops.

Chesapeake Pilsner from Riverbend & deluxe flaked maize from Loughran farms in Ireland. Hopped with Michigan grown Cashmere & fermented inside our acacia wood foudre. Served in our .5L Praha tankard.

Made with our friends from Pink Moon, on the Pink Moon. Riverbend's Avalon pilsner & Great Chit. Fermented inside our acacia wood foudre with our preferred German lager yeast. Hopped with whole cone Crystal hops. Served in our .5L Praha tankard.

Riverbend Cumberland Pilsner, dark & double kilned Munich & Epiphanys black wheat. Step mashed and hopped with Czech grown Saaz hops. Fermented with our preferred German lager yeast before being rested cold in our oak puncheons for four months.

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

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 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 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 and rested in an oak puncheon with a single wild culture foraged from local peach trees. 6 row Pilsner malt and 40% raw wheat from Riverbend. Aged Mt. Hood & aged Galaxy hops. Rested on NC Vidal & Traminette grape skins.

Riverbend Pilsner, oats and 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. Refermented on top of local raspberry, mulberry and rosemary.

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.

Fermented in Cherrywood with native yeast before being rested in oak on our native mixed culture for twelve months. Conditioned on South Carolina July Prince peaches & Thyme.

Cherrywood Fermented wild saison aged in oak on our house mixed culture for eight months. Blended with an oak aged Dortmunder lager for balance and conditioning.

Blended oak aged wild farmhouse ale & oak aged helles lager. Primary fermentation in cherrywood with foraged yeast & secondary fermentation in oak with our wild mixed culture.