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Made from a base of Cumberland Pilsner & Great Chit malt. Hopped with Hallertau Mittelfrüh & Krush Lupomax. Fermented inside our Acacia wood foudre with our preferred German lager yeast.

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

Made from a base of Riverbend Czech style Pilsner malt and Hallertau Blanc hops. Fermented cold inside our acacia wood foudre with our preferred lager yeast.

Made from a base of Chesapeake Pilsner from Riverbend, Deluxe Flaked Maize from Loughran farms in Ireland. Hopped with Michigan grown Cashmere & fermented inside our acacia wood foudre.

Collab with Fonta Flora - Riverbend Southern Select & Great chit malt. Hopped with Loral in the kettle & fermented inside our acacia wood foudre with our preferred German lager yeast. Rested on Wu She Medium Oolong tea from Inari tea & fresh orange zest.

Riverbend Cumberland Pilsner, Dark and Double Kilned Munich, Epiphany's Black Wheat. Step mashed and hopped with Czech grown Saaz hops. Fermented with our favorite German lager yeast before being rested cold in our oak puncheons for four months.

Made from a base of Cumberland Pilsner and oats from Riverbend, fermented inside our Acacia wood foudre with our preferred German lager yeast. Hopped with Lupomax Centennial, Citra, Idaho 7 & El Dorado.

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

Made from a base of Avalon Pilsner and 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.

Made in collaboration with Kennys’ Pizza. Riverbend southern select & raw wheat with biscuit malt from Epiphany. Hopped with Cascade, Mt. Hood, Saaz & Galaxy hops. Fermented & aged with french Saison yeast inside our cherrywood foudre for three months.

One more circle around the sun and circulus has arrived. Made from a base of Riverbend Vienna malt and Hallertau Mittelfrüh hops. Rested cold in our oak puncheons for six weeks.

Made from a base of Chesapeake Pilsner from Riverbend, fermented cold in our acacia wood foudre. Hopped with Motueka hops from Garston Hops which is the southern most hop farm in New Zealand.

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.

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.

Riverbend Six-Row Pilsner, malted and unmalted wheat. Luminosa and 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 and 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 and bacteria. Tertiary fermentation in stainless steel on top of foraged raspberry, mulberry, blackberry & rosemary

Riverbend's Pilsner malt, oats and wheat. Fermented in cherrywood with our house wild yeast. Rested in oak on native mixed cultures of bacteria and yeast for fifteen months. Aged on second use local raspberry, mulberry, orange and vanilla.