Because most brewhouses are fueled by coffee and not nut rolls, we partnered up with Asheville’s Coffee Library to give our full pallet orders a boost!
Meet Grain & Glory Coffee
Inspired by some of our favorite specialty malts, the first blend we created with the Coffee Library delivered a creamy, sweet cup with rich notes of bakers chocolate, dark fruit, and just a hint of smoke in the finish.
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 »
German style Pilsner, brewed with Avalon Pilsner malt from Riverbend Malt House, and heavily hopped with German Hallertau Blanc
This Amber Mexican-Style Lager uses Bloody Butcher and Ohio Blue corn from Riverbend Malt House to add complexity and maltiness. Expect a subtle sweetness from the corn addition along with a nice creamy mouthfeel.
» Read more about: Savage Craft Ale Works – Carolina Light Lager »
The Riverbend Malt House 2025 harvest report is here!
Growers throughout the Southeast work with winter grains that are typically planted in mid-October and harvested in late May or early June. This schedule gives the crops time to establish a stand before entering the dormancy stage over the winter months. As temperatures warm in the spring, the plants begin their journey toward maturity. Under ideal conditions, sufficient rain will support growth this period and then give way to a warm dry spell in late May that supports the development of bright,
» Read more about: Riverbend Malt House 2025 Harvest Report »
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 »
We’re back, with another iteration of our Craft Malt Converts series. This one zooms in on our friends at Bear Chase Brewing in Virginia. Meet them and their beers made with Riverbend malt below.
From Farm to Foam in the Heart of Virginia
For Bear Chase Brewing Company, nestled in the rolling, wooded hills west of Loudoun, Virginia, the path to craft brewing started out as just a crazy idea hatched by five close friends in the middle of 2017.
» Read more about: Craft Malt Converts: Bear Chase Brewing Company »
This Hazy IPA is the first beer #madewithRiverbend malt at Ohoopee River Brewing. A light Hazy IPA that’s crushable after a day on the river, at the ballpark, or on the farm.
» Read more about: Ohoopee River Brewing – Mystic Fog Hazy IPA »
Fresh melon character from our Avalon Pilsner malt leads the way in this Maibock, balanced by a healthy dose of Light Munich, Vienna, and Great Chit that provide plenty of sweet aromatics. Oxbow Lager is hopped with Hallertau and Tettnang hops, lagered for two months prior to packaging, and naturally carbonated.
» Read more about: Timber Waters Brewing Co. – Oxbow Maibock Lager »
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! »