Hickory King Corn

Hickory King Corn

ASHEVILLE, NC— As part of its recently launched seasonal malt program, Riverbend Malt House now has a limited quantity of malted Hickory King Corn available for purchase.

Hickory King corn is an heirloom variety that has a rich history dating back to the late 1800’s. It was developed by A.O. Lee of Hickory, Virginia, who created it from a single ear of corn he received from a friend.

Hickory King was one of the last regionally adapted varieties to be used in American Whiskey production before the shift to Reid’s Yellow Dent, which came in from the Midwest and quickly became the choice for distillers and farmers. This variety provided the foundation for the No. 2 Yellow Dent corn that is still in use today.

This corn variety is known for its large kernels and is used for roasting, grits, meal, tortilla flour, and hominy. Riverbend sources its Hickory King from Craig Jebson and his team at Fairview Cattle & Grain in Culpepper, Virginia. The flavor of the finished malt delivers a dry, earthy character that brings to mind homemade tortillas from your favorite taco truck. The sweetness is muted when compared to Riverbend’s Cumberland Corn malt.

“This flavor profile will add interesting depth to beer styles such as Cream Ale or Kentucky Common, contributing a light toasty, smoky aroma with a touch of baking spice without a cloying sweetness,” says Brent Manning who directs Riverbend’s product development. “It’s a great addition to Bourbon mashes too.”

Hickory King Corn malt is available at Riverbend Malt House while supplies last. Contact your sales representative or email orders@riverbendmalt.com to place an order.

Single Origin Pilsner Malt

Beyond seeking the highest quality crops possible, we source our grains with flavor and aroma characteristics in mind too. This constant exploration of nuance has led us to several single origin Pilsner malt styles in our portfolio, which allow brewers and distillers to craft beer and spirits with a sense of place.

“If you know your maltster and you understand how they work with their product, these individual origins can help you to differentiate different products,” Vince Tursi, Co-Founder of DSSOLVR, told The Wort podcast last year.

“I like to send Vince the flavor descriptors with small batches of new barley,” Brent Manning, our Co-Founder, replied on the podcast. “He’ll say ‘sweet, that sounds perfect for the Helles or the Maibock we’re going to brew.’ At the apex of our galavanting around and playing with these varieties I came into his taproom and he had four different light beers made with four different Pilsner malts with four different varieties of barley. This is a hallelujah moment.” 

Meet Our Pilsner Malts 

Ongoing experimentation has landed two single origin pilsner malt styles in Riverbend’s year-round product offerings: Chesapeake Pilsner and Cumberland Pilsner. Add to this our original Pilsner malt, made with Thoroughbred 6-row barley, and Czech Pilsner an undermodified 2-row version; all which give brewers plenty to explore.

Chesapeake Pilsner, the 2022 bronze medal winner in the international Malt Cup, is produced using 2-row Violetta barley sourced from Virginia’s Chesapeake Bay. It strikes a beautiful balance of bread crumb, green tea, and honeysuckle flavors. The wort is a touch richer and sweeter than our original 6-row Pilsner. This style has become a staple base malt for many brewers and distillers for its versatility. Chesapeake Pilsner has become a staple base malt for many brewers and distillers for its versatility. The light color allows for inclusion across a wide range of beverage styles including Pilsner, Bourbon, and Single Malt Whiskey. Its grassy, earthy notes play well with hops, too. 

Cumberland Pilsner is produced using 2-row Calypso barley sourced from the Cumberland plateau of Tennessee. This variety produces a more full-bodied wort with notes of melon and sugar cookie. The prominent sweet aromatics and bread dough characteristics of this malt style make it a perfect fit for styles in which the malt is center stage, such as Helles, Maibock, and dark lager.  

Our original 6-Row Pilsner, made with Thoroughbred grain, has been in production since 2014. This malt first rose to prominence during the proliferation of wild and mixed culture programs that occurred across the Southeast. Historically, these beers were produced with grains from the surrounding fields. Brewers interested in emulating these practices, discovered our Pilsner could provide that perfect, yet hard to define, “rustic” character. This malt is also enjoying renewed popularity in Pre-Prohibition lager recipes.  

A Case For Terroir 

The expansion of the single origin Pilsner series represents an important step in solidifying the case for a Southern terroir. Flavor can be influenced by a number of factors including barley variety, crop year, and soil health. The malting process (floor or pneumatic) can also introduce additional variables.

“Single origin malt allows me to pick and choose,” says Jon Simpson, the Head Brewer at Fullsteam Brewery. “Kind of like the selection of single origin coffee.”

Crafting beer that represents Southern terroir has always been part of Fullsteam’s mission, Simpson continues. He’s no stranger to brewing beers with all North Carolina ingredients, sometimes all Riverbend malt. “If I’m using local, single origin malt, someone from Montana, for example, can’t replicate that— just like we can’t replicate theirs.” 

“If you change [your recipe] up dramatically with a completely different barley from another sector of the United States that in and of itself is such a unique product [despite] going through the same process,” Tursi adds.

What’s Next? 

“As lagers come back into the scene in a Gold Rush-type fashion, malt is the main flavor in all of these beers,” said our Alabama, Florida, and Georgia Territory Manager Tyler Adams in this episode of the Florida Beer Podcast. This rise of lager sales across the United States offers an exciting opportunity to propel this conversation forward. 

The only remaining hurdle is tradition. Lager brewers have always been sticklers for tradition, and rightfully so— these beers have been brewed with time honored methods and ingredients for hundreds of years. We hope the next wave will incorporate the methods, but open the same door to innovation with ingredient selection that brought us to style categories like the New England IPA or the Cascadian Dark Ale. 

What beers and spirits do you make with our single origin Pilsner malts? Share them here on our #madewithRiverbend page. 

NASHVILLE, TENNESSEE— Bootleg Biology, Harding House Brewing Co., and Riverbend Malt House have engaged the South’s leading tastemakers to craft their expressions of ‘Modern Southern Lager’ to kickoff the Craft Brewers Conference (CBC) on Sunday, May 7 at Harding House Brewing Company in The Nations neighborhood of West Nashville. 

So what is a Modern Southern Lager? Open to interpretation, this unofficial beer style ​​tends to be a dry-finishing, lower-ABV beer with a big frothy head and a hint of corn sweetness that is counterbalanced by relatively assertive hop bitterness. It pairs well with sweltering heat.

Think of this style as an update to the Pre-Prohibition Lagers that relied on 6-row barley and flaked corn to provide a lighter alternative to the all malt lagers from Europe. Now, new 2-row winter barleys are flourishing across the South and malt companies like Asheville’s Riverbend Malt House are offering craft brewers access to high quality, locally-malted barley and corn that update this style with bolder flavors. 

Riverbend and yeast laboratory Bootleg Biology have encouraged craft brewers across the South to brew their answer to the question ‘What is a Modern Southern Lager’ to serve at a celebration of long, cold fermentation at this upcoming CBC event. They’ve teamed up with host Harding House Brewing, whose dedication to local agriculture shines in unique beers brewed with plants native to Tennessee and partnerships with organizations aiming to shorten supply chains. 

Harding House and several other craft breweries in the South are currently fermenting lagers made with Riverbend malt and unique yeast strains from Bootleg Biology—  including ARL: The Southern Lager Yeast— to serve at this innovative beer showcase. “When it comes to Pilsner,” says Jeff Mello of Bootleg Biology, “The South has something to say. The lager movement is strong in our region, and it will be defined in the glass at this event.”  Look for Czech, German, and American styles reimagined with local ingredients!

Here is the current brewery list: 

BarrieHaus Beer Co. 

Barrique Brewing & Blending

The Brutalist in collaboration with King State Beer 

Cellarest Beer Project 


Fait La Force Brewing collaboration with Our Mutual Friend

Fonta Flora Brewery

Harding House Brewing Co. 

Inner Voice Brewing

Little Animals Brewery

New Anthem Beer Project 

Sceptre Brewing Arts

Soul and Spirits Brewery

TennFold Brewery 


The Southern Lager Invitational will take place on Sunday, May 7 at Harding House Brewing Co. from 7 to 10pm. All CBC participants get free entry with proof of conference participation. This inaugural event is made possible by sponsors Boelter, who are providing custom glassware for all participants, and Dynamark. Bad Luck Burger Club will be slinging their famous smash burgers. Frothy Monkey Bakery will bring breads to taste made from spent Southern Lager grain. 

Media interested in attending and or covering the Southern Lager Invitational can contact Emily Hutto at hutto@radcraftbeer.com.



Bootleg Biology is a full-service yeast lab for professional brewers and homebrewers. 

From our location in Nashville, TN, we’ve earned a reputation for creative cultures that meet the rigorous demands of a brewery while still satisfying brewers’ goals to push the envelope.

From crispy lagers and juicy IPAs to complex mixed fermentations, Bootleg has a culture for every brew. All of our yeast is made fresh, ensuring optimal viability and keeping you on schedule.

Our lab offers a wide range of quality control testing to ensure your product meets your high standards, including PCR testing for common contaminants, IBU testing, selective media plating and more. 



Homebrewer-turned-brewmaster Nate Underwood brought his passion for local agriculture into his brewing style at Harding House Brewing Co. This  brewery is named after the nickname given to a house he lived in on Harding Place here in Nashville, the place where the inspiration for the brewery originated. Co-owned by Matt Fung-A-Fat, Tyler Pate and Cameron Jones, Harding House strives to better the community in which it exists. This includes providing quality jobs and creating new agricultural economies. Harding House is committed to using the brewery as a place for the people of Nashville to gather and grow together. Learn more at hardinghousebrew.com



Riverbend Malt House is on a quest to connect Southeastern family owned farms and fermenters. Co-Founders Brent Manning and Brian Simpson launched Riverbend, the first craft malt house east of the Mississippi River, in Asheville, North Carolina in 2010. Buoyed by a 70,000 square foot production facility and state of the art equipment, Riverbend Malt House helps breweries and distilleries large, small, and in-between stand out with flavor, locality, and community in an increasingly competitive landscape— all the while challenging the status quo of corporate, big-agriculture malt. Learn more at riverbendmalt.com.

Happy International Women’s Day! Today and every day we tip our hats to the women who work in and support the craft malt industry.

We’re honored that so many breweries chose to craft their Pink Boots Brew Day beers with Riverbend malt this year, and we were proud to donate to many of these batches! Click the links below to meet the brews and awesome women who made them.


International Women's Day

Pink Boots Society Asheville Chapter at 12 Bones Brewing

Pink Boots Society Florida at Bold City Brewing

Pink Boots Society Greensboro Chapter at Bright Penny Brewing

Pink Boots Society Hampton Roads Chapter at Big Ugly Brewing

International Women's Day

Plankowner Brewing

In 2022, we went “on tour” to meet with many of our agriculture partners across the Southeast. Many miles driven, beers consumed, and one broken and replaced GoPro later, we are proud to present our latest film: Craft Malt Powered by Family Farms in the Southeast.

We kicked off the tour at ASR Grain Co. in Shelby, North Carolina. Here Farmer Tucker Greene showed us several fields of 2-row Calypso with low protein and high germination levels right before harvest. This yield became a key part of every batch of our Southern Select and Base Camp varieties.

Family Farms

From there we headed to the North Carolina State Extension variety testing site outside of Raleigh where we met Graduate Student Noah DeWitt who showed us the many barley varietals growing onsite, and gave us more background on his wheat research.

Also in North Carolina, we made a stop at Carter Farms to take a gander at the 2022 rye crop waving in the wind. We’ve been purchasing Abruzzi rye from Billy Carter for the last decade.

Onto Virginia, where we participated in the Virginia Tech Eastern Virginia Agricultural Research and Extension Center annual Field Day (read more about that here). Now retired Senior Research Associate Wynse Brooks, Program Leader Dr. Nicholas Santantonio, and Graduate Student Amelia Loeb shared their research with us and many folks from the Southeast’s small grains community who came from afar for this gathering.

These Virginia Tech researchers work closely with Bay’s Best Feed, the first farm to grow the newly developed Avalon barley variety named after Avalon Lane at the farm where the godfather of Virginia’s small grains movement Billy Dawson used to dwell. It was an honor to see this barley just before harvest and connect with the Dawson family.

Later in the season we got to visit Teeter Farm& Seed Co. in Clarksville, Tennessee where we happened to catch the malt cleaning and processing live!

Thank you to the farmers and researchers who contributed their time and knowledge to this video, and to our entire network of family farms that makes Riverbend’s malt with a mission possible. Learn more about our agricultural commitments here.

ASHEVILLE, NC— 2022 was a monumental year for Riverbend Malt House that included a 50 percent capacity increase, and deeper agricultural and environmental commitments than ever before. The malthouse was honored with a prestigious Malt Cup award for malt quality, and named one of Inc. 5000’s fastest growing  private companies— among many other milestones.

Here is the Riverbend Malt House 2022 Year In Review.


Production and Capacity

In 2022, Riverbend Malt House malted 3.3 million pounds of craft malt, which included mainstay styles as well as custom and smoked malt for specialty projects.  This production level was 28 percent higher than in 2021.

In response to the growing demand for craft malt among breweries and distilleries throughout the Southeast, Riverbend Malt House added a 10 tonne steep tank and 10-tonne Germination Kiln Vessel (GKV) unit to its production facility in 2022. These equipment additions increased the malthouse’s overall craft malt production capacity by more than 50 percent. 


Local Farmers and Customers 

In 2022, Riverbend sourced grain from North Carolina, Tennessee, Kentucky  Virginia, Georgia and even Florida— all from family-owned farms within 500 miles of the malthouse— and worked with agricultural researchers across the region on barley research and breeding. After ten years in the making, Riverbend was one of the first malthouses in the country to malt the new Avalon barley variety developed by Virginia Tech’s Eastern Virginia Agricultural Research and Extension Center. 

Riverbend sold malt to more than 280 different breweries and distilleries in 2022. Nearly 100 of these are new to the malt house’s customer base.  With the overall craft brewing market falling flat in 2022, craft brewers are increasingly seeking ways to differentiate themselves, and using locally sourced high quality craft malt is one strategy employed with increasing frequency.

Distillers continue to be an important and growing segment of Riverbend’s customer base, with almost a quarter of 2022 sales going to more than 30 customers in this exciting market.  Three of Riverbend’s top 10 customers in 2022 were craft distillers.


Environmental Commitment

Over the course of the year, Riverbend reduced its carbon emissions per pound of malt produced by 2 percent. in partnership with the WNC Brewery Recycling Co-Op composted 85 tons of organic waste and diverted 16,216 pounds of polywoven plastic from the landfills through a new malt bag recycling program activated by the Asheville Brewers Alliance and Sierra Nevada Brewing Company. In total, Riverbend redirected approximately 186,000 pounds of waste from landfill in 2022.


Events & Community 

In 2022, Riverbend was proud to create custom malt blends for the Athens Pink Boots Society Women’s International Brew Day beer made at Terrapin Beer Co;, and for Fullsteam Brewery’s new base malt aptly named Plow To Pint Pilsner, among other projects. 

As the largest and longest-standing malthouse in the Southeast, Riverbend was honored to share its expertise at several industry gatherings including the 2022 Craft Malt Conference and the 2022 North Carolina Craft Brewers Conference.

Riverbend was delighted to support Farm To Tap launched by the Tennessee Craft Brewers Guild and the Tennessee Department of Agriculture through a series of events and panel discussions. This initiative encourages Tennessee brewers to use Tennessee sourced ingredients in their beer, and the malthouse is thrilled to see it return in 2023. 


Awards & Accolades 

Riverbend maintained its Living Wage Certified Employer status from Just Economics, the largest voluntary Living Wage Certification in the nation. 100 percent of Riverbend’s employees are compensated at or above the living wage rate established by Just Economics for Buncombe County.  Additionally, Riverbend pays for 100 percent of employee health insurance premiums.

In February 2022, Riverbend took home a bronze award in the Craft Maltsters Guild’s Malt Cup for the Chesapeake Pilsner style.  2022 was the fourth year of this prestigious awards program— often called the Great American Beer Festival® or the Oscars® of craft malt– that recognizes craft maltsters for the quality and consistency of their malt.

In August 2022, Riverbend was named number 2804 of the fastest growing private companies in the country on the Inc. 5000 list. The annual Inc. 5000 list is one of the most prestigious rankings of the nation’s fastest-growing private companies, representing top tier independent small businesses in America. Inc. 5000 status is conferred based upon a company’s cumulative revenue growth over the preceding three years. Since 2018, amid the global COVID pandemic, Riverbend has attained a revenue growth rate of 198 percent.

Throughout the year, many of Riverbend’s customers were recognized with medals from multiple awards programs for beers made with Riverbend malt– including the Great American Beer Festival®, the World Beer Cup®, the U.S. Beer Open, the North Carolina Brewers Cup, and the Virginia Craft Beer Cup. Riverbend extends congratulations to these producers for their commitment to quality that begins with their investment in ingredients.


Contact Emily Hutto at hutto@radcraftbeer with media inquiries about Riverbend Malt House. 



Riverbend Malt House is on a quest to connect Southeastern family owned farms and fermenters. Co-Founders Brent Manning and Brian Simpson launched Riverbend, the first craft malthouse east of the Mississippi River, in Asheville, North Carolina in 2010. Buoyed by a 70,000 foot production facility and state of the art equipment, Riverbend Malt House helps breweries and distilleries large, small, and in-between stand out with flavor, locality, and community in an increasingly competitive landscape— all the while challenging the status quo of corporate, big-agriculture malt. Learn more at riverbendmalt.com.

The climate of the commodity grain supply chain in 2022 was bleak, to say the least. Our customers vented about shipping delays and inconsistencies, corporatization, and price upsurges— all served with a side of obtuse sales strategies and degraded product quality. As occasional issues turn endemic, we continue to scrutinize our malt quality, business model, and customer service standards. And we’re proud to report that our proactive mission has mitigated reactivity to the aggressively changing malt industry.

From day one we’ve been committed to high quality malt sourced from regional, family farms that we deliver on time. It’s that simple, and we plan to keep it up.

Kate Bernot of Good Beer Hunting recently covered the ramifications of increasing malt prices on the beer industry in an impressive piece that delves into the craft malt industry at large. We were honored to be among the voices of the craft maltsters she profiled, who include Valley Malt and Root Shoot Malting. Included in the dialogue was a quote from our CEO Scott Hickman who said, “There’s been this bizarre inversion, and we have found ourselves being less expensive than a couple of the big malt suppliers in certain situations.”

Bernot’s words are a poignant, timely read for anyone involved in the industry. In so many spaces like this one she hits the nail on the head when she describes why this topic matters.

With the price gap between craft malt and commodity malt narrowing, some brewers and craft maltsters believe now is the time for craft malt to finally compete economically against its larger counterparts. Given high shipping costs, a brewery may save additional money by sourcing its malts from its region rather than from across the country or overseas.


Read the full article on Good Beer Hunting.

Conviviality – (noun) the quality of being friendly and lively; friendliness.

For good reason, face-to-face sales calls during the pandemic looked a lot different. Masks and social distancing made it tough to connect with customers sans curated tastings that had become the hallmark of our industry. Once we arrived on the other side of Omicron in early 2022, things began to ease up a bit– allowing a more comfortable vibe to return to our day to day routine. Three visits in particular stand out as prime examples of the convivial moments that I deeply missed during the pandemic. Thanks to these folks for hosting us, and sharing their craft. 


Green Bench Brewing with owner Khris Johnson

Khris was more than generous with his time, spending the better part of an afternoon walking us through his mixed culture program as well as the flagships and one-offs available. Our conversations bounced from process details to ingredient selections to industry trends. This conversation also kicked off the research and development of our new Czech-style Pilsner. Khris shared some details about a recent call he’d had with a malt house in the Czech Republic and their traditional approach to this style. It took us several attempts, but we were finally able to land a product that bends modern, aggressively germinating barley to an old world level of modification.


Tap Station with Dave Haydesch

Tap Station in Apex, NC is a super cool spot with loads of personality. Housed in an old gas station, the renovation includes a second story deck and outdoor beer garden in the heart of downtown. The interior is fitted with old car parts repurposed as lighting fixtures and draft stations. Dave plied us with tastings of several tasty beers, like their Peak City Pale Ale, which paired perfectly with the smash burgers and fancy tot platters in front of us. It definitely quenched my thirst for good conversation and genuine friendship!


Harding House Brewing Co. with Nate Underwood

I think Nate wins the award for the most thorough tasting of 2022! I mean damn… we tasted ALL the things! Granted I was long overdue for a visit as we’ve been working closely together since they opened several years back. Tons of mixture culture offerings were presented with the complete backstory on the local purveyors as well as his process tweaks in the brewhouse. There were beers made with tomatoes, foraged ingredients, and locally-grown fruits that all worked in harmony to create some really special liquid


Happy Holidays and cheers to the year ahead! 

– Brent Manning


Durham, North Carolina-based Fullsteam Brewery is a long-standing partner of ours. Years ago, they were one of the first craft breweries to go all-in on our mission by switching to Riverbend as a primary base malt provider. Utilizing local ingredients falls in line with their Southern Beer Economy ethos and dedication to sourcing within North Carolina as much as possible. 

“We were proud to support Riverbend before expansion, back when they had that tiny little malting setup,” says Jon Simpson, Fullsteam’s Head Brewer and self-proclaimed local malt advocate. “The quality has gotten infinitely better in 12 years, and we’re proud of our commitment to them— and to buying local.” 

As Fullsteam grew into two locations and distribution across the Carolinas, we’ve been delighted to support their continued choice to purchase Riverbend malt– and not just base malt either. Most recently Fullsteam has made the switch from commodity to Cumberland Corn in their flagship Paycheck Pilsner recipe. 

“Sure, craft malt is a little more expensive,” Simpson continues. “But it’s not cheap anymore to ship directly from European malthouses either. The cost-benefit of buying big domestic malt is disintegrating. And especially with the story we’re trying to tell, Riverbend malt just makes sense.” 

Fullsteam is telling the next chapter of that story with a custom base malt blended specifically for them, aptly named Plow To Pint Pilsner malt after their company slogan. It’s a blend of Violetta 2-row barley (motivated by Simpson’s love for Chesapeake Pilsner malt made from this varietal) and the brand new Avalon 2-row barley, both grown this year at Bay’s Best Feed in Heathsville, Virginia. Simpson describes this new blend as the best of Violetta’s floral and Avalon’s honey and bready notes.  He and his team engaged in every step of this custom malt process– including visiting the malthouse on raking day to do some of the labor themselves

The first beer to utilize Plow To Pint in the recipe is the second rendition of the “Oops” series, in which Simpson and crew “pick a cool hop and roll with it.” Oops! We [Nelsoned] Again is a crisp Pilsner made with Plow To Pint Pilsner malt, Nelson Sauvin™ hops from Yakima Valley, and Lallemand NovaLager™ yeast. Flavors include NZ Sauv Blanc-like tropical fruit, catty funk, and grapefruit pith. “It’s almost a SMaSH beer with a couple bags of Great Chit for head retention and mouthfeel,” Simpson says. 

There’s much more to come from the Oops series, and Simpson has exciting plans for future recipes incorporating Plow To Pint Pilsner malt. Meet Fullsteam’s beers and learn more about their company mission to craft distinctly Southern beer that celebrates the farm and food traditions of the American South at fullsteam.ag

“As I’ve said,” Simpson reiterates. “Local malt is my jam. I want to tell everyone why it matters!” 


Photo courtesy North Carolina Brewers Guild

Congratulations to our customers on taking home hardware at many industry competitions in 2022!

An array of Riverbend malt supporters won medals at the 2022 U.S. Open Beer Championship. Props to Cherry Street Brewing who earned five medals, including a gold for the the 12.12.12 made with our rye that won first place in the Barrel-Aged Barley Wine category and the Atomic Funk made with Chesapeake Pilsner that placed third in the Brett Beer category. Earlier this year, Cherry Street also earned gold at the World Beer Cup® for For-scythe Wheat made with Riverbend malted, Georgia-grown wheat.

The U.S. Open also awarded Mason Jar Lager Company with a silver for Moonlight Excursion for Baltic Porter, a silver for Alga Beer Company Dark Lager, and two medals to Oklawaha Brewing Company– a silver for Rural Brewing in the Barrel Aged Sour category, and a bronze for Bobby Bee Kellerbier.

Several of our customers in the Old Dominion State won at the Virginia Craft Beer Cup back in August. Those include Big Lick Brewing Company, Great Valley Farm Brewery and Winery, Chaos Mountain Brewing, Heliotrope Brewery, and Three Notch’d Brewing Company. See the complete winners list on VirginiaCraftBeer.com.

Many of our South Carolina brewery customers— including Birds Fly South Ale Project, Carolina Bauernhaus, Frothy Beard Brewing Company, Hobcaw Brewing Company, Holy City Brewing Co., Kite Hill Brewing, Liability Brewing Company, Peak Drift Brewing Co., Plankowner Brewing, Southern Barrel Brewing Co., and The Southern Growl Beer Company— were winners at the 2022 South Carolina Beer Cup.

In September, Riverbend customers from our home state scored big at the North Carolina Brewers Cup! Bhramari Brewing Co., Black Mountain Brewing, Cellarest Beer Project, Fullsteam Brewery, Haw River Farmhouse Ales, Liquid Roots, Lenny Boy Brewery, Oklawaha Brewing, and Riverside Rhapsody. The winning beers spanned styles and subsequently Riverbend malt varieties— from German-style lagers and English ales to field & spice beers and mixed culture sours, and beyond.

In October, craft breweries across the Southeast earned Great American Beer Festival® awards at this 40th annual festival that took place in Denver, Colorado over the weekend. Congratulations to our customers Blind Tiger Brewery Creature Comforts Brewing Company, Deadwords Brewing Co., Edmund’s Oast, Legion Brewing, Lenny Boy Brewing, Monday Night Brewing, New Realm Brewing, Olde Hickory Brewing Company, Orange Hat Brewing, and Pilot Brewing who won medals. The full 2022 winners list is posted on the GABF website.

This just in! Several of our customers earned recognition at the NC Beer Industry Awards Banquet during the North Carolina Craft Brewers Conference last week, including Bhramari Brewing Co., Cellarest Beer Project, Fullsteam Brewery, Green Man Brewery, Haw River Farmhouse Ales, Lenny Boy Brewery, Oklawaha Brewing, Riverside Rhapsody Beer Co., and Tap Station. Congratulations are in order for Sean Lilly Wilson, founder and Chief Executive Optimist of Fullsteam Brewery, who was honored with the prestigious Order of the Lupulin lifetime achievement award (pictured above).

Do you have an award-winning beer #madewithRiverbend, perhaps from your state brewers guild’s competition, a state fair, or otherwise? We’d love to hear all about it. Submit your beers here to be featured.