Beer: Our Beers

Our Beers

  • Freak of Nature Double IPA

    The Freak of Nature is our San Francisco inspired hoppy monster. At 8% abv and who knows how many ibu’s, this beer is our shrine to the Hop. Absurd amounts of the big West Coast hops gives this beer its citrusy, weedy nose and big, dank flavor. We dry hop with 48lbs per batch, which is over 3lbs of hops per barrel. In keeping with the classic style of the West Coast double, sugar plays a large part in creating this dry and minimally bitter double IPA. The Freak is particularly pintable for the style, so if you dare to enter, we welcome you to the Freak Show.

  • Gluten FREEk

    Gluten FREEk is Asheville’s first gluten reduced beer. Crafted for those with a gluten intolerance who are sick of drinking beer that doesn’t taste like beer, FREEk was brewed with loads of hops and a similar grain bill to Freak of Nature DIPA. This ale is designed to be big, hoppy, and uniquely Wicked Weed. Gluten FREEk contains less than 10ppm of gluten.

  • Chinook Me All Night Long

    Once a year our good friend Cliff Williams from ACDC puts on his brewing boots and joins us for a collaborative beer. This year, we brewed a hopped up red ale using 100% Chinook hops which showcase a ton of red grapefruit and spicy ginger notes, pair those flavors with a balance of smooth caramel malts and you have one rockin’ beer.

  • Pumpk-Anne

    This is our traditional pumpkin ale. We use a blend of pumpkin pie spicing, vanilla, and 50 pounds of pumpkin to make this, appropriately, orange colored ale. Perfectly pairs with crisp evenings and leaf season.

  • Nitro Tap: English Infidel

    The third beer in our English series and the first ever beer for our new nitro tap, this version of Infidel porter is a proper English style porter and a true reflection of the malty Everards Brewery yeast. Cheers to old traditions and new taps.

  • Burning Ham Smoked Pumpkin Porter

    We teamed up with 12 bones BBQ to create this smoky masterpiece. We smoked 200 pounds of Riverbend Malt in the 12 bones meat smokers for this ale. Pair that with the chocolaty roast flavors of a porter and a pumpkin beer base and you have a beer perfect for the fall season.

  • Abundance IPA

    This super balanced IPA is made using all Centennial hops. Centennial hops are known for their juicy fruit and pine aromatics, and smooth bitterness. This is a crowd pleaser so grab a pitcher!

  • People's Choice Pale

    This dry hopped ale was our first-ever pale ale when we opened our doors in 2012. Brewed the day of the Presidential elections (hence the name) its slightly cloudy orange color and pleasant citrus aroma is backed with a balance of pine and rounded out with wheat malt that lends a silky mouthfeel.

  • Porch Crawler

    Porch Crawler is a wonderful cool weather offering from our cocktail series of beers. Inspired by the classic Charleston punch that blends beer and spirits. Brewed with 352 pounds of cherries and raspberries, and finished with Serrano peppers this cocktail is fruit forward with a balanced touch of spice.

  • Decoy Red

    This red ale is hit with a 21pound blend of Cascade, Centennial, and Chinook hops in the whirlpool, which is where beer receives most of its flavor and aroma structure. No dry hop here, but still expect loads of awesome hop flavor complimenting the malty rich flavors of caramel malts.

  • Caramel Apple Ale

    Fall is a wonderful season for beer styles; Oktoberfest, Pumpkin beers and … Caramel Apple ales? Well, at least we hope this will become one of those iconic seasonal beers. One-third local cider, two-thirds beer, and a kiss of caramel and you have all the memories of the State Fair, Halloween, and Grandma’s kitchen.

  • Jack O' Hammered

    We love putting a twist on traditional beers and Jack O’ Hammered is the Wicked Weed-a-fied Pumpkin ale. We used 50 pounds of pumpkin, pumpkin pie spicing, but then amped this ale up with 100lbs of French Broad Chocolate cocoa nibs, Ancho Chili and Serrano peppers. The result is a spicy, chocolaty, slightly evil pumpkin beer that packs a punch.

  • Uncle Rick's Pilsner

    Pilsner beer is one of the most iconic styles in the world. Brewed throughout Germany this crisp lager showcases the spicy and herbal character of European hops. Grab a stein and cheers Rick if you see him.

  • Abigail Dubbel

    Warm and complex, this classic Abbey Dubbel contains notes of fig, overripe banana and coriander. Mahogany in color and rich with deep, spicy clove-like aromas, this beer is a highly drinkable example of this style.

  • Westphalia Altbier

    Altbier got its start in the Westphalia region and is now the most popular beer in Dusseldorf Germany. This rival to the Kolsch style showcases a similar yeast character but has loads more color. The heavy use of Munich and caramel malts lead to a lovely toasted bread malt character.

  • XXXVII Ginger & Schezwan Saison

    Saison 37 is a crystallized ginger and Schezwan peppercorn ale. Amber in color, this saison was crafted to offer a subtle and mild interpretation of two, generally, in-your-face ingredients. The pepper notes of our house saison yeast round out this creation with balance and harmony.

  • Weisse Not?

    Hefeweizen is one of the core beers you will find throughout Germany. Whether you are drinking this beer with a schnitzel or a bratwurst, you will find its clove, banana and bubblegum-like flavors addicting. Designed to be drank by the stein, with friends dressed in lederhosen.

  • Gaffel Koslch

    The Gaffel Brauerei in Cologne Germany brewed Kolsch for the first time in 1396. Our version of the style is made with the traditional Kolsch yeast and is straw colored with subtle hints of pilsner malt and German herbal hops to produce a truly thirst quenching beer.

  • La Bonté

    La bonté means “the goodness” and is our pursuit as much in our beers as it is in our lives. This tart, farmhouse ale was inundated with 160 pounds of apricots and drinks good and easy.

  • Black Angel Cherry Sour

    Black Angel Cherry Sour is our flagship sour. This sour black ale is brewed with over one pound of sweet and tart cherries per barrel. It is then aged with souring bacteria in bourbon barrels. This sour is always a blend of our best tasting barrels all of which originate from our very first batch, vintage 2012.

  • Anne-Berliner Weisse

    This style originated in the city of Berlin and almost became extinct in the 20th century. Thanks to craft brewers this tart and refreshing style has made its way back into favor. Though a sour beer we designed this specifically to be drank by the liter.

  • Bretticent Wild Ale

    This traditional saison is brewed using North Carolina grown barley, wheat, and rye from Riverbend Malthouse and is open fermented. The beer is then finished with Brettanomyces.

  • Weiz Ass

    This German style Weizenbock spent the last 4 months maturing in bourbon barrels. We used copious amounts of wheat and Munich malt with German hefeweizen yeast to create this hugely malt forward and complex ale.

  • Genesis Blonde Sour

    This ale was our first venture into barrel aged American wild ales. To create this delicious sour, we began with a blonde saison base, which we then fermented with our proprietary Wicked Wild strain of yeast. After fermentation, we added mango, papaya and guava and moved this beer into petite verdot barrels where it aged for a minimum of six months. Genesis is tart and tropical with notes of musty hay and citrus.