Black Angel is fermented on the Wicked Wild yeast & then moved into stripped down Four Roses Barrels & aged on tart cherries, sweet cherries and Italian plums.
Milk &Cookies Stout transports us to our childhood kitchens where freshly baked cinnamon-raisin cookies warmed us against winter nights and familiar grandparent voices permeate the sounds of the ni...
Gold-colored IPA presents a pungent piney and earthy aroma. Its mild body and mouthfeel create an enjoyable hop experience with subtle notes of passionfruit.
Rich bourbon and soft cherry notes roll into the warming insight on this fantastic ale. Barrel aged in a local distillery, Troy and Sons, whiskey barrels.
This ale is a dry, North Carolina Double IPA brewed with Riverbend malt and 30 pounds of fresh Cascade hops from Echoview farm. It was then finished with our house brettanomyces strain...
Originally in the Terra Locale Series, this has become a regular in the bottle lineup.
In Maori, the word for home is “Takétaké” For us this word is synonymous with Asheville...
That’s why our pumpkin ale, brewed with cacao nibs, ancho, serrano, and habenaro chiles with fall spices, is brewed once a year during the onset of autumn.
Garçon de Ferme is a foeder-rested, Brettanomcyes farmhouse ale. After fermentation,this pleasantly tart ale is blended back onto over a pound and half per gall
Blonde sour was left for 36 hrs in fermenter with Lactobacillus to sour before we add Brett, Saison Yeast and Apricots. Aged for 2 months in white wine barrels.