Twelve handles, rotated weekly. Drafted from breweries within two hours of the bar — Burial, Hi-Wire, Wedge, Highland, Hillman, Pisgah, French Broad — plus a guest tap from somewhere further afield. Updated every Thursday at noon. The cellar list runs deeper.
Pours are 16oz unless noted. We do half-pints by request, full flights by the four. Brewery distance shown is from the bar.
Bottles and large-format cans we've stashed away. Some of these are already a few years deep. Servers will tell you what's worth opening tonight.
The classic. Lambic blender's gueuze, bottle-conditioned. Sharp, oaky, lemon and barnyard, finishes bone dry.
The pale ale we hide for regulars. Soft, citrus, soft-water Vermont character. We get six cases a quarter.
Five-year vertical down to one bottle left. Toffee, dried fig, the hops have softened into something else entirely.
Wild ale aged on white peaches. Floral, juicy, gently funky. We open this one on first warm Friday of spring, ask the bartender.
Spontaneously fermented blend. Two- and three-year-old beer married, refermented. Cantillon-adjacent, American-grown.
Bourbon-barrel imperial stout, our friends down the street. Vanilla, cocoa, slow-pour, four hands to share.
Saison aged in oak. Funky, lemon, herbal — the easiest sour to put in front of someone who says they don't like sours.
Bourbon-barrel imperial stout. Six years in the cellar. Pour an inch, share with the table, let it warm in the glass.
Rotating handles, refreshed every Thursday at noon
Of beers come from breweries within two hours of the bar
Maximum keg age before we pull it. Most pour out in 4–6.
Glycol line temp. Pints come out at 38°F, the way they should.
If you can't decide, get a board. Servers will help you build one if you tell them what you usually order. All boards are $14 unless noted, and you can swap any pour for an extra dollar.
The four taps that have rarely left our bar in fifteen years. A walking tour of Asheville beer in four glasses.
Light to heavy. From a soft hazy through a session wit and out the other side at a 9.4% double. For the IPA-curious.
Brown to porter to imperial stout to a one-ounce taste of a barrel-aged stout. For when the weather turns and you don't.
Heading to the tavern with a crew? Let us hold a corner of the bar and we'll have your first round poured before you sit down.