A craft brewery and taproom in West Asheville, run by three people and one dog. Twelve year-round beers, six rotating seasonals, and a kitchen that closes when the bread runs out — which is usually around nine.
These are the beers you'll find on tap every visit and on the shelf at our distribution partners across Western North Carolina. Same recipe, same hops, same yeast strain since the day we first kegged them.
Our flagship. A juicy West Coast-meets-modern IPA with Citra, Mosaic, and Simcoe. Notes of grapefruit, pine, and just enough bitterness to remember it's beer.
A bright Belgian-style farmhouse with peppery yeast, honeyed pilsner malt, and a quiet hint of orange peel. Dry, crisp, ridiculously drinkable.
Decoction-mashed, brewed with floor-malted Bohemian barley and Saaz hops from Žatec. A six-week lagering schedule we don't shortcut.
Lightly hazy, banana-and-clove forward without being a fruit cocktail. Brewed with 60% wheat malt and a German hefe strain we've kept alive since '09.
A muscular stout with rolled oats, roasted barley, and a long-mashed grain bill. Dry-finishing coffee, dark chocolate, a whisper of molasses. Pours like motor oil.
A toasty amber lager named for the river. Munich and Vienna malts, Hallertauer Mittelfrüh hops, lagered eight weeks at 34°F. Soft, malty, easy.
What's pouring in the taproom right now. Updated by the bartender once an hour, on a real chalkboard, with real chalk, by someone whose handwriting is sometimes better than this digital version.
Our taproom sits in a converted 1940s feed store on Haywood Road. Sixteen lines of our own beer, a kitchen that does small plates from local farms, and a stage that's hosted everything from old-time fiddle to Wednesday-night spelling bees.
The dog's name is Brixton. She's a fourteen-year-old greyhound who has been with us since we moved in. She sleeps under the stage, except during food deliveries, in which case she sleeps on top of the food deliveries.
A rolling calendar of releases, live music, trivia, the spelling bee, and any other excuse we can find to keep the doors open later than usual.
First pour of our smoked porter, brewed with peat-malted barley from Riverbend Malt. Special pretzel menu from the kitchen. Live old-time band from 8pm.
Burial Beer Co. takes over four of our lines, we take over four of theirs. Five-flight tasting available; meet the brewers from both sides. Tickets at the door.
Weekly pub trivia. Six rounds, prizes for top three teams: gift cards, mystery beer, and Bellweather merch. Pizza from the kitchen all night.
A small membership of locals and out-of-towners who get our beers delivered (or held) every month. Four levels, depending on what kind of drinker you are. About six hundred members so far.
~ first month always on us ~