What’s Pouring?

Light English pale ale. Maris Otter Pale, Brown, Pale Crystal Malt, Flaked Corn and 33 (Calc.) IBUs of U.K. Fuggles, Fuller’s Yeast. Notes of orange marmalade, toasted wheat bread, earth and herbaceous hop aroma, and a snappy mineral-driven backbone.

Historical recipe courtesy of beer historian Ron Pattinson. From the Fuller's brewing records.

A crisp and dry Brett Saison base, blended with and conditioned on 425 pounds of carbonic-macerated local peaches from our friends in Conover, NC. Aromatically complex and bone dry. Reminiscent of skin-contacted natural wine.

Classic American Pub Ale. Brewed with local Riverbend Malt House (Asheville, NC) Regenified Southern Select and two varieties of corn including Riverbend's Bloody Butcher heirloom variety. Hopped with the supposed oldest American grown hop, Cluster. Fermented with our house English ale yeast. Notes of gooseberry and a crackery malt character.

A raw, mixed-culture German-inspired Sour that Napoleon once deemed the "Champagne of the North." Refreshing and decidedly tart.

"Modern" session pale ale. Brewed with local Riverbend Regenified Southern Select and Crystal 50 as well as roasted oats. Hopped in the kettle with Chinook and Amarillo. Dry-hopped mid-fermentation with Michigan Fuggles and Amarillo then cold with Krush. Fermented with our house English strain.

Classic American Pub Ale. Brewed with local Riverbend Malt House (Asheville, NC) Regenified Southern Select and two varieties of corn including Riverbend's Bloody Butcher heirloom variety. Hopped with the supposed oldest American grown hop, Cluster. Fermented with our house English ale yeast. Notes of gooseberry and a crackery malt character.

Inspired by German Kellerbier.

Classic English Strong Ale. Maris otter pale malt, brewery-made invert sugar #3, East Kent Goldings hops (Charles Faram Farms, UK), Fuller’s yeast. Cold-conditioned for 6 months. Notes of toffee, marmalade, and honey-wheat toast, with an orange and white-pepper hop character.

“A bright golden-hued European barley machine that features some of our favorite European hops. Made with a careful blend of Blanc hops and Mittelfruh with a dose of whole cone hops.”

Gold Medal Winner at G.A.B.F. 2025. “A vibrant burst of fruit-forward flavor in every sip. Jam-packed with luscious mango, juicy guava, and exotic dragonfruit purées, this non-alcoholic sour delivers a mouthwatering medley of sweetness and tartness.”

“Dry-hopped with Hallertau Mittelfrüh and Strata hops, this brew offers floral and herbal aromas complemented by a hint of citrus and subtle tropical fruit. The clean, refreshing finish and light malt backbone make it an endlessly drinkable choice.”