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.

  • Sweet Talker IPA

    Low in alcohol, high in flavor: that was the goal in creating this super session beer. We used body building malts and some of our favorite hops to create a full-flavored, hop forward IPA. We highly recommend sharing a pitcher of this beer with a friend.

  • 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.

  • Milk It! Milk Stout

    Some beers call for slow, thorough savoring after the heat of the day breaks into a cool star lit night in the beer garden. Brewed with over 100 pounds of lactose this sweet, milk chocolate ale is just that beer. Milk it for all it’s worth.

  • Honduras: Chicha Ale

    Honduras is one of many Central American countries that lay claim to the fermented corn beer Chicha. This version of Chicha was brewed with corn, fresh straw in the mash, and boiled with lemon zest, cinnamon sticks, clove and fresh mint. The resulting brew is mildly spiced in flavor with a zesty refreshing quality from the corn. Pura Vida!

  • Lupulin Lab: Jaryllo

    Lupulin lab is our single hop IPA series. This version is made with a brand new hop called Jarrylo (Yar-I-lo). This hop got its name after the god of fertility, heralding spring. This hop showcases notes of pear, and a subtle hint of vanilla. This series is a staff favorite and we hope it becomes one of yours too.

  • India Blue IPA

    When you think of IPAs, you probably think of big citrus and tropical fruit aromas with layered pine and earth notes. We thought we would throw a curve ball in this beer with the soft, rounded flavor of blueberries. We used 88 pounds of blueberries and two New Zealand hops called Pacific Gem and Pacific Jade to create this one of a kind IPA.

  • 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.

  • Pick Me! Pale Ale

    This pale ale marks the start of a brand new series here at Wicked Weed. The common thread is a “brewers choice” of hops and every time we brew a beer in this series we will use a brand new selection of tasty hops. This batch was made with two of our favorites: Centennial and Amarillo both of which lend loads of apricot and mango aromas. Try this one now and come back later to see what hop combo the brewers choose next.

  • Tyrant Double Red

    The big brother of our Tyranny Red Ale, this heavily dry-hopped ale is a delicious creation. Tyrant is full of malt rich flavors backed up with deep pine, herb and grapefruit peel aromas, all around a hop heads dream. This is a big, bad beer that drinks a little too easy for the 8.8% abv. Pair with fish n’ chips and attitude.

  • Ruffian Black IPA

    Hopheads and dark beer lovers alike, this ale is for you. This 10% abv beast of a beer is black as night and dry hopped like a double IPA. We use de-husked black malt to achieve a dark color without the astringent flavors occasionally found in stouts.

  • Bellini Golden Ale

    One of our core values is taking care of our people, and we are beyond lucky to have a staff of passionate, Invested, creative individuals. Our desire to tap into this and connect through beer gave life to a friendly staff competition to dream up a new beer. Bethany Wright, our downstairs bartender, won this go around with her idea for a peach Bellini ale. To recreate this lovely cocktail we used over 100 pounds of peaches, fresh lemon zest, and Prosecco wine grape must. The result is a refreshing and complex drink that will appease the cocktail, wine, and beer drinker alike.

  • XII Peach Habanero

    Hot peppers are a touchy fruit and can easily overwhelm a beer. We gently steeped habanero peppers into this saison and match them with 150 pounds of peach puree to create a balanced pepper-fruit beer. With heat in the aroma, peach on the palette, and a slight warming of the throat to finish, this ale will keep you wanting more.

  • XXXVI Saison

    Time flies; a fact that we are acutely aware of as we release our 36th saison. Brewed with Pacific Gem and Jaryllo hops, this session saison is a return to the rustic roots of the style we love and respect. Clean and crisp with light notes of white pepper and complimenting hops, this brew reminds us why we began this series and why it continues.

  • Mosaic Saison

    Mosaic hops got their name because they tend to showcase an array of flavors depending on the beer they go into. In this saison, the hop flavors change every sip you take, from melon to pine, orange peel to lemon zest, this is one lovely ale.

  • Black Currant Dubbel

    Currants are one of those fruits often left behind in the berry world. In the beer world, however, they make a wonderful compliment to Belgian ales. We brewed this Dubbel with 88 pounds of black currants yielding aromas of rich dried fruit with flavors of bright, tart berries to follow.

  • Bliss Belgian Tripel

    This Belgian Tripel is a little taste of heaven. Though no fruits are added, this elegant, gold colored ale has aromas of fresh pear and star fruit with hints of honeydew, melon, and coriander. This nod to the Monks of Belgium is a perfect pairing with our Charcuterie and Artisanal Cheese.

  • Lunatic Blonde

    This ale is made with Belgian noble hops and our Belgian yeast. This combination imparts a wonderfully complex, spicy, clove aroma and subtle dried apricot and biscuit-like flavor. This golden ale is a wonderful entry-level Belgian beer for anyone unsure of Belgian styles. Enjoy Lunatic with our artisanal cheese board or French fries.

  • 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.

  • Passiflora Blanc

    This white ale is a blend of barrel aged Berlinner Weisse and brett bear that was then re-fermented on passion fruit and hibiscus. This beer is super effervescent and reminiscent of a tart French Rose wine. Perfect for a hot summer’s day.

  • 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.

  • Serenity Wild Ale

    This beer won the Great American Beer Festival Gold Medal for Brettanomyces beer in 2013. Its soft blonde color hides the complexity that comes from 100% Brettanomyces open fermentation and Sauvignon Blanc barrel aging. This is a wonderful entry from our Funkitorium beers.

  • Blissful Bourbon Aged Tripel

    At Wicked Weed we love pushing the boundaries of what is expected out of beer. So for this Tripel we added vanilla, star anise, and licorice root and then laid it to rest in Bourbon Barrels for 7 months. The result is robust Belgian ale with sweet notes of banana tempered by a rustic and warming bourbon finish.

  • Pernicious Blonde Sour

    The brewing, aging, and blending of sour beers is tricky business to put mildly. They are pernicious creatures. This straightforward blonde sour is an iconic example of how wonderful the wild can be in liquid form.