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.

  • Falconer's Flight

    This copper colored IPA is dry hopped with Falconer’s Flight hops that are a blend of some of the most popular and delicious IPA centric hops. Flavors of resin, orange peel, and mango make this a well-rounded ale that showcases this unique hop blend.

  • Milk&Cookies Stout

    Who doesn’t love the warming feeling of walking into grandma’s house to the smell of freshly baked cookies. So how do you re-create that experience in a beer? Just add loads of raisins, oatmeal, and cookie spicing to an imperial milk stout and memories come to life in libation form.

  • El Paraiso Coffee Stout

    Previously known as “Red Eye Stout” this beer gets its name from the coffee growing region of the beans used in this imperial stout. The unique berry characteristics of this Mountain Air Roasters coffee in tandem with warm and roasty notes of French Broad Chocolate Factory Cocoa makes for a beer experience you don’t want to miss.

  • Pick Me! Pale Zinn's Zang

    This pale ale series is a chance for our brewers to show their creativity and talent. This Pick Me! was selected by Andrew who primarily works in our Sour Barrel Program. He chose Ahtanum, Centennial, and Simcoe, all are super citrus-forward hops with loads of resin to give them gravity.

  • Gluten Assassin

    This is Wicked Weed’s newest gluten reduced beer. This hoppy pale ale is made using an enzymatic process that reduced the gluten in beer. For this addition to our gluten reduced ales we chose Sorachi Ace and Cascade to impart a citrus forward hop character. Coming in at less than 10ppm gluten this lovely pale ale will please any beer drinker’s palate whether you steer clear of gluten or not.

  • Pick Me! Pale: Joe's Juice

    The fourth offering from our pale ale series comes from our newest Brewer Joe, who chose Styrian Golding, East Kent Golding, Tettinger, and Willamette hops. With aromas of strawberry bread and flavors of berry with slight bitter balance this pale ale is the perfect the showcase for Noble Hops.

  • Comet

    This is the third out of nine reindeers in our Christmas ale series. Comet was inspired by the story of Christmas and the Three Wise Men. We brewed this hoppy imperial red ale with Frankincense and Myrrh resin and actual 23 karat edible gold flakes. So sip slowly and enjoy the flavors of this wonderful season.

  • Lupulin Lab: Stella

    Lupulin Lab is our single hop IPA series. Stella, also known as Ella, is an Australian hop varietal focused on the floral side of hops. This is a nice contrast to the highly tropical fruit-forward hops that are wildly popular right now.

  • Passion Fruit Double IPA

    Hoppy beer is kinda our thing. We love it. We also love to make fruit beers. Bring those two together and you have one awesomely Wicked Weed Beer. This huge Double IPA is brewed with loads of passion fruit puree along with Citra and Mosaic hops.

  • VI Kumquat Saison

    We are bringing back Saison VI. Brewed with 40 pounds of organic kumquats the flavors of orange, lemon, and lime zest blend nicely with the spicy and slight melon character of the saison yeast. This is a wonderfully refreshing saison.

  • Poperinge Saison

    Named for the largest hop growing region in Belgium, our Poperinge Saison is made, this time, with hops sourced from around the world, and is fermented with our Saison yeast. Aromas of sweet pine, bubble gum, and a hint of lemon make this beer an easy drinking brew.

  • XIX Tamarind Saison

    This recipe was our nineteenth saison and was loved so much we decided to brew it again. We use an African legume, tamarind, which contributes soft tropical fruit characteristics to the already complex saison yeast flavors.

  • Frai Belgian Pale Ale

    This lovely, soft, orange-colored Belgian ale is a wonderful confluence of the complexity of Belgian yeast and the delicate apricot, kiwi, and jasmine flower flavors of French Aramis and Cascade hops.

  • Westphalia Alt Beer

    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 offers loads more color. The heavy use of Munich and caramel malts culminates in a lovely toasted bread malt character.

  • Reticent Saison

    This is our house saison made in the tradition of the farmhouses in Belgium. We ferment this ale in our open fermentation room to allow the saison yeast to create as much flavor as possible. Reticence is brewed with oats (giving a silky mouthfeel) rye (adding a slight spicy character) and all noble hops, making this an extremely authentic saison.

  • Irreverent & Single

    This is an exciting beer for Wicked Weed. On their last trip to Belgium Walt and Luke brought back some amazing yeast that our brewers have cultured into Wicked Weeds house Belgian yeast strain named “Moeder.” The wonderful stone fruit notes that arise from this yeast, pair great with the blend of American and Belgian hops. Be one of the first to try our Moeder yeast strain.

  • Relenting & Dubbeled

    The Belgian Dubbel style is known for its soft dried fruit characteristics of dates and plum. We paired these flavors with a healthy dose of German hops to round out this beer with a perfect balance for the Belgian beer lover.

  • Terra Locale: Lusus Naturae

    This ale is a dry, North Carolina Double IPA brewed with Riverbend malt and 30 pounds of fresh Cascade hops from Echoview Farm. It was then finished with our house brettanomyces strain. Hoppy up front, with a slight wild finish this ale will get funkier with time. We highly recommend taking home a bottle for your cellar.

  • Capricious

    The word Capricious describes any force that is governed or characterized by impulsive or unpredictable behavior. Capricious is our spontaneously created wild ale brewed with 120 pounds of Mango puree and generously dry hopped with Mosaic and Nelson Sauvin hops.

  • 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.

  • Divergence Sour Porter

    Divergence is brewed with local, Mountain Air Roasting Konga Dry Process coffee. Brettanomyces is added to this dark porter in primary, after which it is laid to rest in bourbon barrels for 6-8 months. Although there is no fruit in this beer, there are amazing flavors of cherry and dark berries that meld seamlessly together with flavors of bourbon from the wood barrels.

  • French 75

    For this cocktail inspired ale we procured barrels from the Cardinal Gin distillery, just down the mountain. We fermented this beer with 30% Prosecco and Chardonnay grape must and added fresh lemon peel. After 3 months in gin barrels the resulting beer is an ale that truly showcases the incredible capabilities of beer.

  • Terra Locale: Taketake

    In Maori, “Taketake” implies a sense of native belonging. For us this word is synonymous with Asheville. So to pay it proper homage we brewed this brett saison with homegrown Riverbend Malt and a myriad of New Zealand hops. Nelson Sauvin, Pacific Gem, Jade, and Wakatua hops offer up tropical aromatics and flavors while the local malt and house brett lend weight and balance to this brew.

  • Kiwi Mort

    This is the third in our continuing Mort series. In this lovely sour ale we used 1.5 pounds per gallon of fresh, whole kiwis. Aged for 8 months in white wine barrels, we kept the skins on the fruit during the last two months of the aging process resulting in a depth of character that truly brings out the kiwi in this 10 month old sour ale.