Original IPA circa 1850 (for Alexandra David-Neel) 8% ABV.
A historical recreation of IPA as it tasted in India back when England sent extra hoppy pale ale to its colonists. Aged for a full year in oak barrels with Brettanomyces before we dry hopped and bottled it.
Brewed with a massive 160 IBUs of traditional East Kent Goldings and the finest Maris Otter malt.
Aromas of sandalwood and spice from the Brett with the marmalade character of the EKG dry hops. The massive hopping has been tamed by time and is now delightfully balanced with mouth coating hop resin without being bitter. Just a beautiful beer.
Me and the Devil #3 (for Dr. Rex Touth) 10% ABV. Imperial Chocolate Milk Stout brewed with lactose and cocoa nibs.
Milk stouts (stouts with lactose added) have a long proud history in British brewing. We start off with a traditional Russian Imperial Stout recipe from the 1800s then chub it up with a healthy dose of lactose. Aged on mounds of cocoa nibs that brewers in the 1800s might question but is downright old school today.
Aromas of bitter chocolate and mocha coffee, flavors of espresso and flourless chocolate cake. Sweet but still balanced by the traditional roasted malts.
Carolina Tripel (for Nina Simone) 9.5% ABV.
Brewed with local Pilsner malt from Riverbend malt and Triticale from Epiphany malt and aged Strisselspalt hops. Fermented with a blend of three Belgian strains then put into oak barrels with our wild culture from the Asheville air for 6 months.
Lightly tart and bursting with peach and apricot flavor. Unbelievably drinkable for a beer of this strength. Delicate funk and oak in the nose, a perfect beer for aging a few years.
Petite Cerize (for Pete Cosey) 5.2% ABV
Unlike our Cerize which was a blend of 1,2 and 3 year old sour beer aged in oak barrels, this is a stainless steel fermented sour. It was fermented on second use fruit from the Cerize plus additional Montmorency cherry juice. It is still fermented with 100% wild culture sourced from the Asheville air with no lab yeast added.
The aroma of cherries rise from the frothy head, the beer is bright and refreshing with a firm acidity. A perfect pairing with cheese or a charcuterie plate.
Cerize (for Syd Charisse) 7.3% ABV.
We took half of our Ameuze blend of select 1,2 and 3 year old barrel aged sour beer and aged it for 3 months on sour cherries. The beer was fermented with 100% wild culture from the Asheville air and bottle conditioned with wine yeast.
Ameuze (for Miles Davis) 6.8% ABV. Three and a half years in the making, this is a blend of select one, two and three year old barrel aged sour beer. The beer was fermented with 100% coolship sourced wild culture from the Asheville air, no other yeast was added.
Brewed with 100% local malt and raw wheat, this is a pure example of the Asheville “terroir”. This “American Geuze” (Ameuze) is the pinnacle of the wild brewer’s art and we couldn’t be prouder.
Complex aroma of peaches, grapefruit, oak and delicate funk. The flavor is bright citrus with more peach/apricot. Sour but not one dimensional with a grapefruit peel bitterness.
Experimental Forest #3 (for Syd Barrett). The third in our series of tree flavored beers, this is a dank, resinous IPA with copious amounts of fresh spruce tips.
Like our previous releases, this one is all about the 🌲 🌳 🌲. The aroma is dank pine,cannabis and sweet tarts.The flavor is mouth coating spruce resin and ripe pineapple.
Me and the Devil #2 (for Walt Dickinson) 10.1% ABV. Russian Imperial Stout aged on Tahitian vanilla beans and local espresso coffee beans from Penny Cup roasters.
Continuing on with our series of devilish stouts dedicated to people who have sold their souls. This one starts its life as a beautiful historical recreation of a Russian Imperial Stout (circa 1850) and is gently elevated with quality ingredients. Never any extracts or “natural” flavorings.
L’Internationale (for Eliane Radigue) 6.8% ABV. The second in a series of collaborations with 40 breweries around the world, this one is a historical French Biere de Garde. Each brewery brews the same recipe but with its own local ingredients.
Ours is brewed with local Riverbend 6-row malt, raw wheat and aged French Strisselspalt hops. A long 5 hour boil adds some color. Fermented warm with lager yeast then with our coolship sourced Asheville wild culture in oak barrels for 7 months.
Delicate refined funk and some oak in the nose, complex stone fruit flavors with a hint of tartness. A very interesting beer that has aspects of Belgian lambic and saison but really is its own style.
In collaboration with the Saison, Biere de Garde and Farmhouse Ale Appreciation Society
New beer release: Me and the Devil #1 ( for Robert Johnson) 10.1% ABV is the first in a series of imperial stouts that we will be releasing over the next year.
The name? That’s just our brewer Mike being melodramatic about adding anything to a beautiful Russian Imperial Stout. Something something about him selling his soul….#yadayada
The beer? It starts as a perfect historical imperial stout then goes to eleven with the addition of #12 per barrel of toasted coconut. What was that Mike? I thought I heard him say something about it being “f@&king delicious”…he’ll never admit it though.