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.

  • Pearfigt IPA

    For this winter IPA we paired the sweetness of ripe pears and dried figs with the balancing sharpness of Centennial, Sorachi Ace, and Mosaic hops. Notes of cardamom round out this IPA to near perfection.

  • Lupulin Lab: Topaz

    Lupulin Lab is our single hop IPA series. This time we are highlighting a hidden gem of a hop from Australia called Topaz. It was developed almost 30 years ago, but has remained underutilized. Unique flavors of Lychee fruit and pine resin combine to make a bright and easy ale.

  • French Toast Stout

    Creative minds are everywhere at Wicked Weed. This beer is the result of our first employee beer idea contest. Alanna and Holly came up with this idea and helped brew the beer. Brewed to embody every aspect of French Toast, we used maple syrup, cinnamon, and vanilla to create a beer suitable for the breakfast or dinner table.

  • 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.

  • Coquito Brown Ale

    The newest ale in our cocktail series, Coquito is inspired by the spiced Puerto Rican cocktail. To create a beer that embraces the wonderful flavors of this drink we used coconut and cinnamon with a touch of vanilla and nutmeg in this malt-forward brown ale.

  • 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.

  • Heresy Brown Ale

    This is a wonderfully drinkable beer. The color is milk chocolate brown with a red hue. We use a considerable amount of chocolate and crystal malts to give this beer a rich malt flavor and we add a generous amount of American hops to give Heresy a Wicked punch. This ale is dry hopped, which is not traditional for this style, but we think it makes it downright tasty! This is the best pairing on our beer list for a burger.

  • 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.

  • 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.

  • Pick Me! Pale Ale: Eric's Pick

    This time in our pale ale series, our Production Manager Eric crafted this zesty little number. He used Citra, Centennial and Mosaic hops (which is basically cheating). These three hops are so full of character and tropical goodness this pale ale is bound to be one of the best of the Pick Me! Series.

  • 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.

  • XXVI 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.

  • Boom Boom Belgian Porter

    This Belgian Imperial Porter packs a punch. We used almost 100 pounds of raspberries and loads of ancho chilies to create a spicy and sweet Belgian ale. The addition of chocolate malts make this dark beer a true treat.

  • 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.

  • Illusive & Dark

    There is something magical about dark malts and belgian yeast. The rich chocolate and subtle coffee flavors of the malt meld with soft stone fruit flavors of the yeast to create a very complex and low alcohol dark ale.

  • Lunatic Blonde

    This ale is made with Belgian noble hops and traditional Belgian yeast. This combination imparts a wonderfully complex clove aroma with subtle dried apricot and biscuit-like flavor. This golden ale is a wonderful entry-level Belgian beer for anyone unsure of Belgian styles.

  • 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.

  • 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.

  • Dark Age Bourbon Stout

    Few things pair together better than bourbon and beer. This imperial stout spends upwards of 6 months soaking up rich flavors of bourbon while aging in oak barrels. Huge chocolate flavors play together with wonderful bourbon character and a warming finish. This beer is sure to be a crowd pleaser throughout the winter months.

  • Genesis Blonde Sour

    We fermented this beer with papaya, mango, guava and pineapple that leads to a huge tropical fruit character. This fruit explosion is balanced by a lactic tartness that was developed by aging in wine barrels for 8 months. Genesis is tart and tropical with notes of musty hay and citrus.

  • 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.

  • Lusus Naturae

    Lusus Naturae is a dry, North Carolina Double IPA brewed with North Carolina grown Riverbend Malt. It is dry hopped with over 3 pounds per barrel of Mosaic, Amarillo, and Centennial and finished with our house Brettanomyces strain. Drink this hoppy goodness fresh or lay it down to bring out the Funk.

  • Oblivion Sour Red

    This ale is for all of you sour beer lovers. Brewed with 88 pounds of blackberries and 20 pounds of dried dates this sour beer is full of depth. A crisp tartness was achieved through the 8 month aging process in Cabernet wine barrels with lactobacillus and pediococcus. Even though Oblivion is deliberately sour, it still carries a wonderful complex and soft flavor making it a dangerously easy drinking beer.

  • Barrel-Aged French Toast Stout

    French toast stout is a seasonal crowd favorite. Most people would say it couldn’t get any better. We agreed until we tasted this bad boy. After 4 months in bourbon barrels, this silky stout will knock your socks off. Sip slowly and enjoy because there isn’t much of this one around.