One year ago, Hurricane Helene shook the communities of Western North Carolina with irrevocable damage. At Riverbend, we lost power in our facility and subsequently a great deal of malt product— but we were lucky. Our incredible team stayed safe from the storm, and showed up diligently to help us create a new normal. Once the lights were back on, we were able to donate this unusable malt to farmers for feed and compost. 

 » Read more about: Hurricane Helene Reflections from Riverbend Malt House  »

Since the inception of Riverbend Malt House, we have been learning how to work with what grows in the South to produce not just high-quality beers, but also spirits. This exploration has plunged us into the often polarizing conversation about distillers malt. What is distillers malt? What’s the optimal enzymatic content for converting starch, and how does that vary across styles of spirits? 

The answers to these questions usually vary depending on who you ask.  » Read more about: Understanding Distillers Malt, Part 1  »

Maibock season has arrived, and in 2025 we’ve noticed an uptick in the number of Maibocks we’re seeing out there. This beer style is a brewer’s favorite, and often what we reach for in early spring when the evenings are still crisp. We’re ready for patio beers, but need something with a bit more heft than traditional Pilsners or Mexican Lagers. Thankfully, the Maibock is here to fill that gap in the “shoulder” season.

 » Read more about: Made With Riverbend: Make Way For The Mighty Maibock!  »