Cellarest Beer Project

Mangata - Oak Aged Dark Lager

Lager - Dark

Fermented with our choice lager yeast and then rested for four months in the M+ American oak puncheons with French oak heads in our cooler. A medley of… Read More

Fermented with our choice lager yeast and then rested for four months in the M+ American oak puncheons with French oak heads in our cooler. A medley of Riverbend Heritage malt and Southern Select along with a bevy of specialty grain from Epiphany. Read Less

Apricate - India Pale

IPA - American

Fermented cold in wood with a base of pilsner, oats, Idaho 7 and Citra hops.

Fermented cold in wood with a base of pilsner, oats, Idaho 7 and Citra hops. Read Less

West AVL Fadeaway - American Baltic Stout

Stout - American

Made out of a base of Riverbend Southern Select, Epiphany specialty grain and citra hops. Fermented in our cherry foudre with our house lager yeast and… Read More

Made out of a base of Riverbend Southern Select, Epiphany specialty grain and citra hops. Fermented in our cherry foudre with our house lager yeast and then lagered for 13 weeks. Read Less

Kismet

IPA - Farmhouse

Made up with a base of pilsner malt and oats. Fermented in cherry wood with our wild caught saison strain from Haywood road. Various hops used.

Made up with a base of pilsner malt and oats. Fermented in cherry wood with our wild caught saison strain from Haywood road. Various hops used. Read Less

Shibui

Pilsner - Other

Made from a base of Chesapeake pilsner and chit malt from Riverbend Malt House. Single decoction on our brewhouse is an untraditional method but one that… Read More

Made from a base of Chesapeake pilsner and chit malt from Riverbend Malt House. Single decoction on our brewhouse is an untraditional method but one that imparts a certain depth we appreciate in this beer. Lightly hopped with Styrian Celeia throughout the boil and fermented with Bavarian lager yeast before being rested cold in our oak puncheons for ten weeks Read Less

19°

Bock - Doppelbock

Made with our friends from Eurisko back in September of 2021 and oak matured for 10 months in our oak puncheons. A base of light and dark munich and vienna… Read More

Made with our friends from Eurisko back in September of 2021 and oak matured for 10 months in our oak puncheons.
A base of light and dark munich and vienna malt from Riverbend with Hallertau Mittelfrüh Hops -
notes of plum, raisin and honey glazed rye bread Read Less

Tether

Farmhouse Ale - Other

Our seasonal farmouse pale ale. Fermented in our Cherry foudre with our wild saison strain caught on Haywood road. Made up of pilsner malt and oats. Hopped… Read More

Our seasonal farmouse pale ale. Fermented in our Cherry foudre with our wild saison strain caught on Haywood road. Made up of pilsner malt and oats. Hopped with Huell Melon. Read Less

Peiskos

Stout - Milk / Sweet

Southern Select and oats from Riverbend and a selection of roast, chocolate and crystal malts from Epiphany. Cherrywood foudre with a Mexican lager yeast.… Read More

Southern Select and oats from Riverbend and a selection of roast, chocolate and crystal malts from Epiphany. Cherrywood foudre with a Mexican lager yeast. Infused with Madagascar vanilla beans and Mazateca Lit beans from Cooperative Coffee Roasters. Read Less

Ammil - Oak Aged Petite Marzen Lager

Märzen

A petite Marzen lager made with Riverbend Vienna and Munich and hopped with Saaz and Mt. Hood hops. Lagered in the M+ American oak puncheons with French… Read More

A petite Marzen lager made with Riverbend Vienna and Munich and hopped with Saaz and Mt. Hood hops. Lagered in the M+ American oak puncheons with French oak heads in our cooler for 17 weeks. Notes of vanilla, oak and cream soda Read Less

Riscross - Orange Sour

Sour - Other

A sour ale made of Riverbend Pilsner, Streaker Oats and Light Munich. Fermented in stainless steel with our choice LAB and wild caught West AVL yeast.… Read More

A sour ale made of Riverbend Pilsner, Streaker Oats and Light Munich. Fermented in stainless steel with our choice LAB and wild caught West AVL yeast. Conditioned on Cara Cara navel zest and juice and dry hopped with Barbe Rouge and Strata hops. Creamsicle, present acidity, quaffable Read Less

Olio

IPA - American

This acacia wood fermented ‘no-coast’ India pale ale was made with a base of Pilsner and malted oats and hopped with Idaho 7, Centennial and dry hopped… Read More

This acacia wood fermented ‘no-coast’ India pale ale was made with a base of Pilsner and malted oats and hopped with Idaho 7, Centennial and dry hopped with Mosaic. Read Less

Yatta

Mild - Other

Simple. Easy. Mild. Fermented in Cherry wood and made up of Southern Select, Heritage, oats, select roasted malts and Northern Brewer hops - don’t think… Read More

Simple. Easy. Mild. Fermented in Cherry wood and made up of Southern Select, Heritage, oats, select roasted malts and Northern Brewer hops - don’t think too much about it, just drink it. Read Less

Psychomachy

Wild Ale - American

The first beer to be released from our 'Sapling' West Asheville wild beer program - this tart golden ale was fermented in cherry wood with our house wild… Read More

The first beer to be released from our 'Sapling' West Asheville wild beer program - this tart golden ale was fermented in cherry wood with our house wild yeast which was found on a wisteria plant in West AVL before being aged in oak for seven months with wild yeasts found on pineapple and local blackberries

Made out of a base of NC malted Pilsner, triticale, wheat, oats and Huell Melon hops and then lightly dry hopped with Michigan grown Cascade and conditioned on orange peel. Expect a restrained acidity with tropical brett funk alongside notes of mango, pineapple and orange rind Read Less

Abendrot

Wild Ale - Other

Riverbend Pilsner and oats with aged Mt. Hood hops. Primary fermentation with our house wild yeast in our cherrywood foudre and rested in oak with our… Read More

Riverbend Pilsner and oats with aged Mt. Hood hops. Primary fermentation with our house wild yeast in our cherrywood foudre and rested in oak with our house wild mixed culture for 16 months. After aging in oak we racked it on top of spent local mulberry and raspberries from our 'Mid-summer' wild ale. The addition of Madagascar vanilla beans and orange peel provide notes of orange soda and aperol spritz soaked cranberry pie. Pours orange pink with a present but mild bitterness Read Less

Fernweh - Rustic Saison

Farmhouse Ale - Saison

Fermented in our cherry foudre, this beer was brewed using rye, triticale and oats and is a collaboration with our friends from 12 Bones Brewing Co. Mandarina… Read More

Fermented in our cherry foudre, this beer was brewed using rye, triticale and oats and is a collaboration with our friends from 12 Bones Brewing Co. Mandarina Bavaria and Citra hops were used in the kettle. Read Less

Singleness of Purpose

Wild Ale - American

The second release from our 'Sapling' West Asheville wild ale program, this brett saison style beer was made with our friends from 8th State Brewing Co.… Read More

The second release from our 'Sapling' West Asheville wild ale program, this brett saison style beer was made with our friends from 8th State Brewing Co. Primary fermentation took place in cherrywood with our CBP house yeast caught on Haywood road and a base of NC malted triticale, rye, oats and pilsner and then hopped with aged Galaxy hops and Belma hops. Secondary fermentation took place in oak with wild yeast found on flowering azalea and a collection of brett cultures. Expect notes of tropical resin, white wine and peach skin Read Less

Duende - Oak Marzen Lager

Märzen

Fermented in Cherry and then lagered in American oak puncheons with French Oak heads. Blend of Vienna and Munich malt make up the backbone while the wood… Read More

Fermented in Cherry and then lagered in American oak puncheons with French Oak heads. Blend of Vienna and Munich malt make up the backbone while the wood does the heavy lifting. Read Less

Tristrot

Sour - Fruited Gose

Designed with Riverbend Pilsner, malted and unmalted wheat and oats. Fermented in stainless with our choice LAB and wild caught West AVL yeast. Aged on… Read More

Designed with Riverbend Pilsner, malted and unmalted wheat and oats. Fermented in stainless with our choice LAB and wild caught West AVL yeast. Aged on lime zest and juice, fresh vanilla beans and cinnamon. Read Less

Shimeto

IPA - American

A West coast inspired India pale cold fermented in our acacia foudre with a base of Riverbend pilsner and chit malt. Hopped with Citra, Mosaic, Strata,… Read More

A West coast inspired India pale cold fermented in our acacia foudre with a base of Riverbend pilsner and chit malt. Hopped with Citra, Mosaic, Strata, Centennial, Idaho 7 and Idaho Gem. Notes of dank resin, candied apricots and grapefruit peel Read Less

Waldernte

Kellerbier / Zwickelbier

Brewed with our friends from Colorado, this keller lager’s name translates to ‘Wood Harvest’. It was fermented in acacia wood with a Bayern lager yeast… Read More

Brewed with our friends from Colorado, this keller lager’s name translates to ‘Wood Harvest’. It was fermented in acacia wood with a Bayern lager yeast before being aged on locally foraged sumac berries. Made out of a base of our custom single origin malt from Riverbend malt house, wheat and chit malt and hopped with Colorado grown Crystal hops. Naturally carbonated on sumac berries in the tank. Read Less

Foraging For Forty

Kellerbier / Zwickelbier

Collab with Standard, Forgotten Roads, Casita, Wilmington Brewing and Vicious Fishes. Locally foraged Sumac berries, acacia foudre fermented keller pils.… Read More

Collab with Standard, Forgotten Roads, Casita, Wilmington Brewing and Vicious Fishes. Locally foraged Sumac berries, acacia foudre fermented keller pils. Riverbend chesapeake pilsner and hull and oats with a hallertau blanc hop kettle addition. Naturally carbonated on top of sumac berries in stainless. Read Less

Izles - Dry Stout

Stout - Irish Dry

Fermented in our cherry foudre and designed using all Epiphany Malt House specialty grain and Northern Brewer hops. Smoked black tea from Inari tea was… Read More

Fermented in our cherry foudre and designed using all Epiphany Malt House specialty grain and Northern Brewer hops. Smoked black tea from Inari tea was used in the fermenter to add a hint of smoke. Read Less

Seatherny

Wild Ale - Other

This grisette was made with our friends down the road at Archetype, the base was made from their custom Wind Malt, pilsner, raw wheat and malted wheat… Read More

This grisette was made with our friends down the road at Archetype, the base was made from their custom Wind Malt, pilsner, raw wheat and malted wheat from Riverbend Malt house. Fermented in stainless with a combination of our house wild farmhouse yeast and a traditional saison strain before being aged in oak for 14 months on our house mixed culture. Rested on chrysanthemum, elderflower and hibiscus Read Less

Enkindle

Farmhouse Ale - Saison

Made from a base of Southern Select, Vienna, Munich and Great Chit from Riverbend with a selection of roasted malts from Epiphany. Hopped with Crystal… Read More

Made from a base of Southern Select, Vienna, Munich and Great Chit from Riverbend with a selection of roasted malts from Epiphany. Hopped with Crystal and fermented in our cherrywood foudre with a Belgian yeast strain before being lightly dry hopped with Citra and rested on Inari Tea’s ‘Tongmuguan’ smoked black tea Read Less

Etiolation

IPA - American

Fermented in cherry wood with our house wild yeast caught on Haywood road. Made using our custom single source NC malt and streaker oats from Riverbend… Read More

Fermented in cherry wood with our house wild yeast caught on Haywood road. Made using our custom single source NC malt and streaker oats from Riverbend malt house and Idaho 7 and El Dorado hops. Read Less