Mashed with southern select two row barley malt from our friends at Riverbend Malt House of Asheville, North Carolina along with a pinch of our favorite toasty and caramel malts. Fermented clean and crisp with our preferred house ale yeast until bone dry. Fermented again atop an ample helping of North Carolina sweet potatoes. Aged on a delicate blend of traditional pie spices which includes fresh local ginger courtesy of Bluebird Farms of Morganton, North Carolina.
Oyster Stout
A lemongrass pale ale hopped with rakau, Idaho 7 and mosaic. Brewed in collaboration with Warren Wilson College.
Mashed with local pilsner malt courtesy of Riverbend Malt House of Asheville, North Carolina along with a delicate touch of smoked wheat malt. Steeped on whole, Virginia old salts oysters. Fermented with our mixed house cultures in one of our beautiful Missouri oak foeders. Upon bottling, blended with OBX sea salt for increased complexity and quenchability. Conditioned naturally in the bottle and keg.
Local Beet Saison Ale Brewed w/ Beets
Witbier brewed with organic oranges, coriander and bergamot-aged earl grey tea.