Funkatorium

Part of our Canvas Series, Dulcifera imparts notes of fresh blueberry, angel food cake, and vanilla.

Genesis is our flagship blonde sour and one of our inaugural offerings from the Funkatorium. Fermented with over a pound per gallon of pineapple, guava, papaya, and mango the beer is then aged in wine barrels and blended to accentuate the wild and tropical nature of the yeast and fruit. Genesis is our flagship blonde sour and one of our inaugural offerings from the Funkatorium. Fermented with over a pound per gallon of pineapple, guava, papaya, and mango the beer is then aged in wine barrels and blended to accentuate the wild and tropical nature of the yeast and fruit.

Silencio is a sour black ale artfully aged in Kentucky Bourbon Barrels. The addition of Madagascar Vanilla Beans and El Silencio Coffee from local Mountain Air Roasting culminates in a complex and elevated sour ale.

Black Angel is aged in bourbon barrels on over 1.5 pounds per gallon of tart Michigan Montmorency cherries. It rests in the barrels for approximately 9 months and is then artfully blended to achieve complexity.

Persistence is a sour red ale aged in our foeder. One pound per gallon of Montmorency Cherries contributes a leathery accent to this Flanders-inspired ale. Once this beer reaches its peak, we blend the batch to attain the perfect balance of our house sour culture and North American cherries.

Medora is a 100% Brettanomyces fermented ale blended with our house sour stock. Aged on 1 pound per gallon of blackberries and raspberries for 9 months in red wine barrels, Medora is a beautiful American Sour.

Terra Merita is an American Blonde Sour Ale aged in neutral wine barrels with 1/2 pound per gallon of apricots and zedoary. Zedoary, an ancient white-colored variant of turmeric that came to Europe 300 years before ginger and has almost disappeared in Western culture, enlivens this unique sour ale with earthy notes of mango and ginger spice.

Our friends at Rayburn Farms in Barnardsville, NC provided the zedoary and the inspiration for this sour ale.

La Bonté is open fermented with our house Brettanomyces strains. The beer is then blended with a portion of Blonde Sour and onto a half pound per gallon of French Pears. Then we age the beer in bottles until it reaches perfection.

2016’s World Beer Cup Bronze Medal winner for Brett Beer

Part of our Canvas Series, Malecasta is a hazy red ale with orange highlights imparting notes of vanilla, leather, red currant, blackberry, cinnamon, and oak.

The Florida forest is a fight for life from undergrowth to treetop. The woodland encircles itself, squelching sections as others grab hold and flourish. The live oak observes this scramble from its perch of power and permanence. Amidst the hurricanes and heat waves, the alligators and oranges, emerges the true crimson crown of our southern peninsula. Ripened and radiant from the Florida sunshine, the strawberry is king of this bountiful land. Bombadile is a brettanomyces farmhouse ale fermented with a half pound per gallon of ripe Florida strawberries and delicately aged in a French Oak Foeder. The Florida forest is a fight for life from undergrowth to treetop. The woodland encircles itself, squelching sections as others grab hold and flourish. The live oak observes this scramble from its perch of power and permanence. Amidst the hurricanes and heat waves, the alligators and oranges, emerges the true crimson crown of our southern peninsula. Ripened and radiant from the Florida sunshine, the strawberry is king of this bountiful land. Bombadile is a brettanomyces farmhouse ale fermented with a half pound per gallon of ripe Florida strawberries and delicately aged in a French Oak Foeder.

Sandiaca is an American sour ale aged in fresh gin barrels with brisk basil and bright watermelon. This botanical, tropical, and herbal sour ale showcases the complexity of our house culture in conjunction with the finest produce and barrel-aging. Once this beer reaches its peak, we blend the gin barrels to attain the perfect resonance of Rayburn Farms, North Carolina-grown basil and refreshing watermelon in a sour ale.

The underworld holds secrets beyond words. Solemn ceremony and bloody sacrifice emanate from this sacred ground, quietly cursing all who make the journey. The initiated know that blood orange and tamarind are the beating heart of Malice. The revenant pulses with the rhythm of the ancients, pumping its possessive essence into every corner of your being. Give in to the curse of Malice, and be overtaken by the demons buried deep below.

Malice is a Brettanomyces Farmhouse Ale fermented with blood orange, tamarind, lime zest, and ancho chiles. The beer is then blended with a portion of Golden Sour Ale and diabolically aged in our French Oak Foeder until it reaches terrifying perfection.

Inspired by rosé wines, La Bonté Rosé is fermented with our house brettanomyces culture. This beer is then blended with a portion of golden sour onto a half pound per gallon of small-batch Gewürztraminer grapes and Cascade skins from the 2018 harvest in the Willamette Valley of Oregon. It is then aged in stainless and in our Foeder until it reaches wine-like perfection.

Pernicious implies influence that is harmful in a way not easily noticed. This beer is harmful, not because of overwhelming hop bitterness, but because its balanced brightness insidiously ruins your expectations for all other IPAs. This hop delivery vehicle is crafted to enjoy fresh and often and because of its drinkability and clean finish you’ll never look at IPAs the same again. The harm is done.

This easy-drinking session IPA boasts huge hop flavor and aroma from Amarillo, Citra, Mosaic, and Motueka hops, with low bitterness and low ABV. Additionally, a portion of proceeds from this session IPA benefit the Southern Appalachian Highlands Conservancy, which protects our mountains and water.

Hunting, descending, and demolishing, Lieutenant Dank patrolled the galaxy to eradicate the Creators, who scoured the cosmos for new worlds to cultivate. Merciless, Lieutenant Dank rained hellfire onto their constant construction. Relentless through obsession, Lieutenant Dank pursued the Creators, plunging their glowing dreams into the blackness of an exploded star.

We crafted Hop Cocoa to be a smooth porter that packs a potent chocolate punch into every sip. Roasted cocoa nibs combine with bright, citrusy hops to create a silky-smooth balance of bright hops and indulgent chocolate.

Crafting the ultimate comfort beer was a winter challenge we happily embraced. Our Milk and Cookies Stout is a cold weather classic, and this version cranks up the comfort through barrel aging. We entrusted our Imperial Milk Stout with Golden raisins, cinnamon, and vanilla into the warming embrace of Kentucky Bourbon barrels to carry us home for the holidays.

Relax. Drink up. You’re home.

Queen Serenada breathed life into her golden kingdom. Warm, spinning coils of light emanated from her Palace, carrying the music of abundance and alchemy. Her spark gave rise to the life around her, and her song nourished her creations for ages. As yeast gives life and effervescence to beer, the serenade of simplicity from the best ingredients our land has to offer keeps us marching toward Serenity. This Brettanomyces fermented golden ale is aged in french oak foeders and puncheons. Delicate blending and bottle conditioning then render the true expression of Brettanomyces. Queen Serenada breathed life into her golden kingdom. Warm, spinning coils of light emanated from her Palace, carrying the music of abundance and alchemy. Her spark gave rise to the life around her, and her song nourished her creations for ages. As yeast gives life and effervescence to beer, the serenade of simplicity from the best ingredients our land has to offer keeps us marching toward Serenity. This Brettanomyces fermented golden ale is aged in french oak foeders and puncheons. Delicate blending and bottle conditioning then render the true expression of Brettanomyces.

Golden Angel is patiently and painstakingly aged in 500L puncheons with 1 pound per gallon of fresh, whole apricots. After maturation in these neutral oak vessels, this sour is re-fermented on an additional 4 pounds per gallon of apricots to impart a rustic stone fruit character. A total of 5 pounds per gallon of fruit renders Golden Angel the absolute essence of apricot in a glass.  Golden Angel is patiently and painstakingly aged in 500L puncheons with 1 pound per gallon of fresh, whole apricots. After maturation in these neutral oak vessels, this sour is re-fermented on an additional 4 pounds per gallon of apricots to impart a rustic stone fruit character. A total of 5 pounds per gallon of fruit renders Golden Angel the absolute essence of apricot in a glass.

Garcon de Ferme is a foeder-rested, brettanomyces farmhouse ale. After fermentation, this pleasantly tart ale is blended back onto over a pound and a half per gallon of fresh, whole peaches to reflect and echo that the craft of the old has not been wasted on the young.

Chocolate-covered black angel is a dark, sour ale that we combine with 2 pounds per gallon of tart Montmorency cherries. After the beer rests in Kentucky bourbon barrels, we then blend it into steel tanks with another 2 pounds per gallon of Montmorency cherries and 100 pounds of Honduran cacao nibs from French Broad Chocolates. Give in to the darkness. Chocolate-covered black angel is a dark, sour ale that we combine with 2 pounds per gallon of tart Montmorency cherries. After the beer rests in Kentucky bourbon barrels, we then blend it into steel tanks with another 2 pounds per gallon of Montmorency cherries and 100 pounds of Honduran cacao nibs from French Broad Chocolates. Give in to the darkness.

The second beer to hit distribution in our Beers that Build series, a portion of the proceeds for this juicy IPA are donated to hurricane relief efforts in the Southeast.

Dark Arts was North Carolina’s first beer to reach the 15% ABV legal cap. The third incarnation of this annual Imperial Stout has been aged since October 2015 in Rum Barrels. This beer was brewed with brown sugar, agave, and honey, fermented using our house Brettanomyces culture. Dark Arts is ever the fulfillment of a goal we set for ourselves in the beginning: to not only strive for the cap, but to also craft a culmination beer, reflective of our love of all beer styles. Cheers to another year of reveling in the Darkness.

White Angel is patiently and painstakingly aged in 500L puncheons with 2 pounds per gallon of whole, North Carolina-grown Muscadine grapes. After maturation in these neutral oak vessels, this sour is re-fermented on an additional 2 pounds per gallon of Muscadines to impart a tannic grape character. A total of 4 pounds per gallon of fruit renders White Angel the absolute essence of wild grapes in a glass. White Angel is patiently and painstakingly aged in 500L puncheons with 2 pounds per gallon of whole, North Carolina-grown Muscadine grapes. After maturation in these neutral oak vessels, this sour is re-fermented on an additional 2 pounds per gallon of Muscadines to impart a tannic grape character. A total of 4 pounds per gallon of fruit renders White Angel the absolute essence of wild grapes in a glass.

Angel of Darkness is fermented with over two pounds per gallon of whole blackberries, montmorency cherries, boysenberries, and raspberries It is then aged in oloroso sherry casks for 10 months and blended and refermented with an additional two pounds per gallon of the fruit.

Wicked Weed ciders pay homage to local terroir. Apple orchards checker the mountainsides of Western North Carolina, and we are proud to give this staple of local agriculture new life as cider. Our cider is fermented in our 2,000 gallon oak foeders with Brettanomyces harvested from local apples to lend a rustic, earthy, and dry character. This refreshing cider then conditions to develop complexity and depth.

Pompoen is a sour red ale brewed with pumpkin. Aged for over a year in rum barrels, the addition of charred ginger lends a subtle spice and depth to this autumnal sour ale.