16 taps. Every one deliberate.

West Coast IPA

Ridgeline IPA

Our flagship and the beer that started it all. The Ridgeline IPA was the first recipe Clay brewed in the garage that made Margot say 'this one's ready.' It has stayed on tap continuously since opening day — the only beer we've never rotated off.

Dry-hopped three times with Citra, Mosaic, and Amarillo hops, the Ridgeline delivers bright tropical fruit and citrus on the nose with a clean, dry finish. We use a light caramel malt addition that rounds out the bitterness without making it cloying. At 6.8% it's sessionable enough for a second pint and interesting enough that you'll want one.

American Stout

Black Bear Stout

Built for Appalachian nights when the temperature drops and you need something with substance. The Black Bear Stout layers roasted barley, dark chocolate, and espresso notes behind a full-bodied but not heavy mouthfeel.

We use locally roasted coffee from a Weaverville roaster in the dry addition — not in the brew kettle, but added post-fermentation for aroma without astringency. The result is a coffee character that lingers without dominating. Pairs beautifully with the BBQ that comes out of the food trucks on weekend evenings.

German-Style Lager

Merrimon Lager

The beer we made for people who don't think they like beer. Clean, crisp, and cold-lagered for six weeks before it ever hits a tap. The Merrimon Lager uses traditional German noble hops and a slow fermentation at 34°F that produces a flavor clarity you can't achieve with fast-fermented ales.

It's our best-selling pint by a significant margin, which we think means we got something right. At 4.6% it fits any situation. If you're the person at the table who 'doesn't really drink beer,' order this one first.

Bavarian Hefeweizen

Weaverville Wheat

A traditional Bavarian hefeweizen fermented with Weihenstephan W-68, one of the oldest and most respected hefeweizen yeast strains in existence. The banana and clove esters you taste are natural byproducts of the yeast working at a specific temperature — not added flavorings.

We serve it unfiltered and hazy, in a proper hefeweizen glass, without a lemon wedge. The lemon habit is an American invention that masks the delicate yeast character that makes a true hefeweizen worth drinking. If you want lemon, we won't stop you — but try it clean first.

Peach Gose — Seasonal Sour

Gose the Mountain

A tart, lightly salted German-style gose brewed with 200 lbs of NC peaches from a family orchard in Henderson County. The salt addition (sea salt, not iodized) enhances the tartness and amplifies the peach character in a way that surprises people who think of sours as one-dimensional.

The Gose the Mountain is our most photographed pint by a considerable margin and a genuine crowd-pleaser even for people who normally avoid sours. At 4.4% it's crushable. Available from May through late September while peach supply lasts.

Czech-Style Pilsner

Appalachian Pils

A decoction-mashed Czech pilsner — a process that involves boiling a portion of the mash separately before returning it to the main mash, which produces the dense malt character that makes Czech pilsner the pilsner against which all others are measured.

We use 100% Saaz hops, which deliver a spicy, herbal bitterness that's gentler than German noble hops and softer than American varieties. The result is a beer that lager traditionalists recognize immediately as 'the real thing.' For everyone else, it just tastes like the best beer you've ever had with a burger.