Open Friday and Saturday 1pm to 6pm
Wheat Barleywine (for Stanley Kubrick) 12% ABV aged in a 100% wheat Catskills Distilling whiskey barrel and a Rye Barleywine (for JD Salinger) 12.5% ABV aged in a 100% rye Sagamore Spirits whiskey barrel.
The whiskey character is finessed and well integrated in both versions with oak and vanilla notes that take these barleywines to 11 without becoming booze bombs. 
House Saizon (for Dany Prignon) 6.3% ABV.
Brewed with local Riverbend barley, oats and rye. Fermented with our house blend of four yeast strains, lightly dry hopped with Azacca and Motueka hops and bottled with wild Brettanomyces yeast.
Aroma of honeysuckle and ripe apricot, pear and stone fruit flavor with an orange pith bitterness. The beer will become more funky over time as the wild yeast added at bottling makes itself known (3-6 months)
A total tease as these bottles are only available to members of the Tardis Society bottle club:
1850 Truman Brewing Imperial Brown Stout: 9.7% ABV The holy trinity of pale, brown and black malt and 100+ ibus of East Kent Goldings hops. Aged for 8 months with Brettanomyces.
1860 Truman Brewing XXX Mild Ale: Mild ale? isn’t that a 3% ABV Brown ale? Not in 1860!…this is a monster 1.084 OG 120 IBUs beast that is closer to a west coast double IPA than anything else.
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.
