Carolina Bauernhaus Brewery & Winery

Whiskey Sour

Wild Ale - American

We aged our natively fermented golden sour ale with lemons and limes on oak from regional distilleries. This process results in a tart, refreshing, and… Read More

We aged our natively fermented golden sour ale with lemons and limes on oak from regional distilleries. This process results in a tart, refreshing, and explosively citrus ale with subtle whiskey barrel character. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit and a blend of yeast strains captured from Clemson University's Musser Experimental Fruit Research Farm. Read Less

Source Series Opuntia

Farmhouse Ale - Saison

The Source Series® of rustic refined ales are the essence of the Carolina Bauernhaus brewing philosophy. The yeasts and bacteria used to ferment a Source… Read More

The Source Series® of rustic refined ales are the essence of the Carolina Bauernhaus brewing philosophy. The yeasts and bacteria used to ferment a Source Series ale are collected from one of the ingredients used to brew the ale.

This is our 2017 GABF® Gold Medal winning native fermented saison brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and pilsner malt. The souring bacteria used to make this beer was a strain of lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, SC. The beer was aged for 6 months in a Biltmore Cabernet barrel on the same opuntia fruit.

The beer pours with a very quickly dissipating white head. The nose is filled with notes of sweet fruits and a sharp acidity. On the palate there is a puckering acidity with bright and luscious fruit notes. The beer finishes with a lingering acidity on the tongue. Read Less

June Princess

Wild Ale - American

A native fermented sour rye ale brewed with North Carolina grown pilsner and heirloom rye malts. This hazy gold beer was fermented in North Carolina Tempranillo… Read More

A native fermented sour rye ale brewed with North Carolina grown pilsner and heirloom rye malts. This hazy gold beer was fermented in North Carolina Tempranillo wine barrels and aged on apricots and locally harvested June Princess nectarines from Clemson University's Musser Experimental Fruit Research Farm. The beer is fermented with a blend of SouthYeast Labs N1 strong ale yeast and native lactobacillus along with a few Brettanomyces strains. This fruit forward beer is balanced by a bright acidity and rounded out by an oaky barrel character. Read Less

18 Mile Red

Sour - Flanders Red Ale

Our award winning modern take on a traditional Flanders red is a native fermented Belgian-inspired sour red ale brewed with North Carolina grown heirloom… Read More

Our award winning modern take on a traditional Flanders red is a native fermented Belgian-inspired sour red ale brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and fermented in Biltmore Estate wine barrels. The beer has a bright acidy and is filled with dark fruit notes rounded out by oaky barrel character. The beer is fermented with a mixed culture strain from SouthYeast Labs and our house blend of Brettanomyces yeast. The deep ruby red color of this beer is a joy to behold. Read Less

Keowee

Sour - Flanders Red Ale

Keowee is a Cherokee word meaning ‘Place of the Mulberries’ and we think it fits perfectly for our 18 Mile Red sour ale aged on loads of locally foraged… Read More

Keowee is a Cherokee word meaning ‘Place of the Mulberries’ and we think it fits perfectly for our 18 Mile Red sour ale aged on loads of locally foraged mulberries. 18 Mile Red is our native fermented Belgian-inspired sour red ale brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and fermented in regional wine barrels. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, SC, a blend of yeast strains captured from Clemson University's Musser Experimental Fruit Research Farm, and some of our favorite species of Brettanomyces.

After aging the beer for four months, we blended in red mulberries and aged for another three months before bottling. The resulting rustic refined ale has a bright acidity and is filled with jammy and dark fruit notes rounded out by a vinous barrel character.
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Nächt

Stout - Imperial / Double

Our Nächt is a native fermented Belgian-inspired imperial stout clocking in at 10.2% ABV. Primary fermented in local whiskey barrels with a blend of Brettanomyces… Read More

Our Nächt is a native fermented Belgian-inspired imperial stout clocking in at 10.2% ABV. Primary fermented in local whiskey barrels with a blend of Brettanomyces yeast isolated from world renowned iconic ales along with our in-house work horse strain, N1-Native Strong Ale yeast, from SouthYeast Labs. Dark, rich, creamy, malt-forward character enveloped in complex esters with notes of banana, red wine and spice. Read Less

Dat Peach Weisse

Sour - Berliner Weisse

An homage to our hyper-locally sourced Appalachian Wheat fermented with native yeast and souring bacteria unique to the Upstate of South Carolina provided… Read More

An homage to our hyper-locally sourced Appalachian Wheat fermented with native yeast and souring bacteria unique to the Upstate of South Carolina provided courtesy of SouthYeast Labs. These juicy barrel-fermented weisse-beers are unapologetically unfiltered and 100% bottle conditioned with fresh fruit and raw cane sugar in each bottle. Read Less

Walhallapeño

Sour - Traditional Gose

Our refreshing collaboration with Frothy Beard Brewing Co. in Charleston, SC is the perfect combination of a salty sour Gose mingled with the right amount… Read More

Our refreshing collaboration with Frothy Beard Brewing Co. in Charleston, SC is the perfect combination of a salty sour Gose mingled with the right amount of spicy & peppery heat from locally sourced and grown jalapeño peppers. It is oak fermented and soured with Lactobacillus isolated by SouthYeast Labs. Read Less

Pineapple Sour Session IPA

IPA - Farmhouse

This is our native fermented golden sour ale aged on a massive amount of pineapple and then dry hopped with a copious amount of fruity, citrusy hops.… Read More

This is our native fermented golden sour ale aged on a massive amount of pineapple and then dry hopped with a copious amount of fruity, citrusy hops. This rustic refined ale has a hop forward aroma & flavor balanced by a bright tart finish. Read Less

FRIPA

IPA - Rye

Our Farmhouse Rye IPA contains generous amounts of West coast hops, Regionally malted barley, and locally grown; regionally malted heirloom rye malt.… Read More

Our Farmhouse Rye IPA contains generous amounts of West coast hops, Regionally malted barley, and locally grown; regionally malted heirloom rye malt. The delicate balance between spicy rye and bold American hops of this hazy gold beer will delight your tastebuds. Read Less

Feral Barrel Blackberry

Wild Ale - American

A dark wild ale featuring regional malts and fermented in cabernet wine barrels with our house blend of native yeasts, and brettanomyces and soured with… Read More

A dark wild ale featuring regional malts and fermented in cabernet wine barrels with our house blend of native yeasts, and brettanomyces and soured with our own strain of lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France SC. This beer was aged on local blackberries for a dark fruit note balanced by bright acidity and a rich malty body. Read Less

Haze Is A Four Letter Word

IPA - New England / Hazy

Our exploration of hop varieties results in a series of hazy New England style IPA's. Each volume features different hop varieties, so we just call this… Read More

Our exploration of hop varieties results in a series of hazy New England style IPA's. Each volume features different hop varieties, so we just call this fun exploration "Haze". Read Less

July Prince

Sour - Other

We barrel fermented our #rusticrefined golden rye ale in regional Chardonnay barrels with our native house strong ale yeast provided by SouthYeast Labs.… Read More

We barrel fermented our #rusticrefined golden rye ale in regional Chardonnay barrels with our native house strong ale yeast provided by SouthYeast Labs. After primary fermentation we blended in a touch of native lactobacillus & aged the beer for over seven months. We blended the beer with 200 pounds of locally harvested July Prince peaches and aged for another two months on the fruit. To finish the beer we dry hopped with a blend of Hull Melon & Aramis hops. The finished beer has a subtle acidity, juicy peach notes, and a light hop note balanced by a dry oak barrel character. Read Less

Feral Barrel Raspberry

Wild Ale - American

A dark wild ale featuring regional malts and fermented in sorghum rum barrels with our house blend of native yeasts and brettanomyces and aged on a blend… Read More

A dark wild ale featuring regional malts and fermented in sorghum rum barrels with our house blend of native yeasts and brettanomyces and aged on a blend of raspberries and cherries. Jammy fruit notes are balanced by a rich malt forward body and a dry finish.
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Bradford Watermelon Farmhouse

Wild Ale - American

Homage to the heirloom Bradford Family Watermelon. This beer started as a tart Farmhouse Ale aging in a mix of red and white wine barrels. Last year we… Read More

Homage to the heirloom Bradford Family Watermelon. This beer started as a tart Farmhouse Ale aging in a mix of red and white wine barrels. Last year we added 100 lbs of puréed Bradford Watermelon, then we blended the beer this fall and added an additional 200 lbs of Bradford Watermelon puree. The result is a light effervescent and highly fragrant farmhouse sour bursting with delicious Bradford Watermelon flavor accented with oak and wine from the barrel aging. Read Less

Freehaus Jupiter Gold

Sour - Other

Freehaus is an ongoing collaboration between Carolina Bauernhaus Ales & Freehouse Brewery. We are sharing barrels, yeast, and most importantly ideas.… Read More

Freehaus is an ongoing collaboration between Carolina Bauernhaus Ales & Freehouse Brewery. We are sharing barrels, yeast, and most importantly ideas. Jupiter Gold is the first result of our efforts. The blend of yeast & bacteria used to ferment this golden sour ale came from Freehouse's sour tank along with our house native yeast culture. The beer matured for nearly a year in three cabernet barrels before blending in over 200 pounds of Upstate SC Jupiter Gold grapes. Jupiter Gold has a beguiling vinous note and a bracing acidity coupled with a dry refreshing finish. Read Less

18 Mile Red Plum

Sour - Flanders Red Ale

18 Mile Red is our native fermented Belgian-inspired sour red ale brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and fermented in regional… Read More

18 Mile Red is our native fermented Belgian-inspired sour red ale brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and fermented in regional wine barrels. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, SC, a blend of yeast strains captured from Clemson University's Musser Experimental Fruit Research Farm, and some of our favorite species of Brettanomyces.

After aging the beer for four months, we blended in loads of purple plums and aged for another three months before bottling. The resulting rustic refined ale has a bright acidity and is filled with jammy plum and dark fruit notes rounded out by vinous barrel character. Read Less

Strawberry Farmhouse

Wild Ale - American

This dark saison was brewed using regional rye malt, then fermented & aged in pinot noir barrels with our house native yeast blend. Over two hundred pounds… Read More

This dark saison was brewed using regional rye malt, then fermented & aged in pinot noir barrels with our house native yeast blend. Over two hundred pounds of locally harvested strawberries from our friends at Berry Acres were blended in & the ale aged for 10 months in the barrels. This rustic saison has a huge strawberry nose & flavor notes underscored by an earthy rye spice.
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18 Mile Red Peach

Sour - Other

This is our 18 Mile Red sour ale aged on local peaches for six months. This rustic refined ale was fermented in Petite Syrah barrels and aged for eight… Read More

This is our 18 Mile Red sour ale aged on local peaches for six months. This rustic refined ale was fermented in Petite Syrah barrels and aged for eight months before blending in peaches. The bright acidity of this beer is created using a strain of native lactobacillus isolated by SouthYeast labs. The initial bite of this red ale is balanced by juicy peach notes and an oaky barrel character. Read Less

Kuningilin

Sour - Other

The name of our golden sour ale was inspired by the heirloom Wrens Abruzzi rye malt provided by our friends at Riverbend Malt House. German legend has… Read More

The name of our golden sour ale was inspired by the heirloom Wrens Abruzzi rye malt provided by our friends at Riverbend Malt House. German legend has it that the wren cunningly hitched a ride on an eagle’s back to become the highest flying bird and was crowned as ‘king of the birds’- kuningilin. The spicy and earthy character of the rye malt used in this rustic refined ale is held aloft by a tart acidity drawn from our house strain of natively collected lactobacillus and crowned by a bright dry hop blend of Vic Secret and Amarillo hops. Read Less

Muriel Rose

Wild Ale - American

We brewed our rye golden ale with regionally grown rye malt and then fermented the beer in regional wine barrels with our house native yeast blend. Over… Read More

We brewed our rye golden ale with regionally grown rye malt and then fermented the beer in regional wine barrels with our house native yeast blend. Over two hundred and fifty pounds of locally harvested muscadines and scuppernongs were blended in after allowing the beer to age for nine months in the barrel. Read Less

Oconee Pale Ale

Pale Ale - American

A nicely balanced clean and crisp American pale ale using locally malted oats & dry hopped with our Oconee county grown hops.

A nicely balanced clean and crisp American pale ale using locally malted oats & dry hopped with our Oconee county grown hops. Read Less

Nacht Sauerkirsche

Sour - Other

We fermented, aged, and soured our imperial stout in regional bourbon barrels for nearly a year before blending in freshly brewed stout. We further aged… Read More

We fermented, aged, and soured our imperial stout in regional bourbon barrels for nearly a year before blending in freshly brewed stout. We further aged this rustic refined ale on a massive amount of tart Montmorency and Rainer cherries. The result is a dark sour ale that has powerful notes of cherry and a just a hint malt sweetness on the nose that entices you to take another sip of this dark beauty. The flavor is an explosion of bright tart cherry dancing with the subtle coffee and chocolate notes of the base beer before fading into a dry, slightly sour finish. Read Less

Dat Watermelon Weisse

Sour - Fruited Berliner Weisse

An homage to our hyper-locally sourced Appalachian Wheat fermented with native yeast and souring bacteria unique to the Upstate of South Carolina provided… Read More

An homage to our hyper-locally sourced Appalachian Wheat fermented with native yeast and souring bacteria unique to the Upstate of South Carolina provided courtesy of SouthYeast Labs. These juicy barrel-fermented weisse-beers are unapologetically unfiltered and 100% bottle conditioned with fresh fruit and raw cane sugar in each bottle. Read Less

Blackberry Petite Sour

Sour - Other

A native fermented golden sour in red wine barrels with locally harvested blackberries. Tart and fruity with subtle wine barrel character. This unique… Read More

A native fermented golden sour in red wine barrels with locally harvested blackberries. Tart and fruity with subtle wine barrel character. This unique regional ale draws its acidity from a strain of lactobacillus isolated from opuntia fruit and a blend of locally captured native yeasts. Read Less