Asheville, NC — Est. 2017
Cold beer. Long bar. Slow afternoon.
Twelve taps of cold-conditioned craft beer brewed inside the River Arts District. A rotating food truck. A patio with mountain wind.
See what's on tapBy the numbers
Eight years brewing in the River Arts District.
- 2017
- Founded
- 12
- Taps pouring
- 47
- Beers released
- 4
- GABF medals
On tap this week
The tap list
Twelve handles, rotated weekly. Pints are $7, half-pours are $4, four-beer flights are $12. Updated every Wednesday morning when the new batch hits.
Annual release
Oak Ridge Reserve 2026
Two years in Buffalo Trace barrels. Bottled at strength.
Our imperial stout, aged twenty-four months in barrels we sourced from a single rickhouse outside Frankfort. Notes of dark chocolate, toasted coconut, and a long bourbon finish. Released the first Saturday of February. Sells out by Sunday afternoon — every year.
- Style
- Bourbon barrel imperial stout
- ABV
- 13.4%
- Aged
- 24 months
- Bottles
- 600 produced, hand-numbered
$32 / 500ml
Reserve a bottleOur story
A garage in Marshall. A bar in Asheville. Same beer.
n 2017, Mara Whitlock and Eli Tanner brewed their first ten-gallon batch of pilsner in a converted garage in Marshall, North Carolina, on a homemade three-vessel system Eli welded out of repurposed dairy tanks.
They poured it at a friend's wedding that fall. The keg blew in forty minutes. A guest asked where they could buy a six-pack, and Mara told him they were not a brewery. That was the moment they started becoming one.
We still brew the same pilsner. We still weigh every hop addition by hand. We still know the name of every farmer who grows our barley.
Eight years on, we have a fifteen-barrel brewhouse in the River Arts District, four GABF medals on the wall, and the same rule we started with: cold-conditioned, no shortcuts, and never anything we would not pour for our own families.
In the taproom
A slow afternoon, mid-week.
-
Tundra IPA, freshly poured. -
Twelve handles, all ours. -
Fermentation, day four. -
Flight of four, $12. -
Patio, Friday at six. -
Canning Tundra, Tuesday morning.
From the regulars
Best pilsner east of the Mississippi, and they remember which seat you like. That's the whole pitch.
Before you visit
The questions we get most.
-
What are your hours?
Wednesday through Friday 3pm–10pm, Saturday noon–11pm, Sunday noon–8pm. Closed Monday and Tuesday — that's when we brew.
-
Is there food in the taproom?
Yes. We host a rotating food truck Wednesday through Sunday. Wednesday is Asheville Smokehouse (BBQ), Thursday is La Catrina (tacos), Friday is Big Crepe (savory and sweet crepes), Saturday is Burnpile Pizza, and Sunday is Bao Down (steamed buns). The schedule is on the chalkboard near the door.
-
Can I bring my dog?
Absolutely — leashed dogs are welcome on the patio and in the taproom. We keep a water bowl by the bar and dog biscuits behind it.
-
Are kids allowed?
Kids are welcome until 8pm any day we're open. We have a small kids' area near the back with books and board games.
-
Do you do brewery tours?
Saturdays at 2pm and 4pm. Tours are free, last about thirty minutes, and end with a four-beer flight. Walk-ins welcome up to capacity (12 per tour).
-
Can I buy beer to take home?
Yes — we sell crowlers (32oz cans filled at the bar) and four-packs of whatever we've canned that week. Crowlers are $14, four-packs run $16–$22 depending on the beer.
Visit
Find us in the River Arts District.
Two blocks off Riverside Drive, across from the old cotton mill. Free parking in the lot behind the building.
- Address
- 218 Lyman Street, Asheville, NC 28801
- Phone
- (828) 555-0184
- Food truck today
- Big Crepe — 4pm to close
Hours
| Wed–Fri | 3pm – 10pm |
|---|---|
| Saturday | 12pm – 11pm |
| Sunday | 12pm – 8pm |
| Mon–Tue | Closed (we're brewing) |
See you tonight
The patio fills up by six.
Walk-ins always welcome. We don't take reservations — but the bar is twenty-eight feet long, so there's almost always a seat.
Get directions