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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 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.

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.

Riverbend pilsner and Appalachian wheat with Hersbrucker, Saphir, Tettnanger and Mosaic hops. Fermented inside our cherrywood foudre with saison 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.

Made from a base of primarily Munich malt with a touch of Southern Select from Riverbend. Biscuit & black wheat from Epiphany were layered in the mash for complexity and color. Hopped with Saaz and fermented inside our acacia wood foudre.

Chesapeake Pilsner, Appalachian wheat and Great Chit from Riverbend with a touch of biscuit malt. Czech Saaz, Citra Cryo and Mosaic Cryo. Fermented cold with lager yeast inside our acacia wood foudre before being dry hopped with the same West Coast hops.

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.

Riverbend Avalon Pilsner, Great Chit & foraged spruce tips. Step mashed and fermented cold with our favorite German lager yeast. Rested cold in our oak puncheons for ten 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 to pilot a new grain for Riverbend Malt House. This beer is close to 100% Ridgeline Red, Hallertau Mittelfruh and Czech Saaz hops. It was laid to rest inside our oak puncheons for seven 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.

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 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, 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.