Michael Waltrip Brewing Co. just tapped the 3 Ranges Appalachian Ale. This beer featured a custom pilsner malt that we produced in collaboration with Appalachian Grains.

Here’s Brent in the Bristol Herald Courier on the Appalachian Grains regional economic development project, which we’re excited to expand to include more growers in the years ahead.

“It’s important for us to continue to build the local network of grain growers. We focus on the hub and spoke model, and the hub is the conditioning, cleaning and packaging. We can’t be a traditional farm in terms of storage,” Manning said. “We also love that this is a new revenue stream for growers in the area. With winter grains, typically October to June, we’re not competing for space with soybeans, corn or whatever. This is a nice opportunity for growers to incorporate this into their crop rotation.”

Building a robust, local supply chain has always been a cornerstone of our malt on a mission philosophy. Thanks to David Crigger for helping us tell the story!


We are honored to be included in Joshua Bernstein’s exploration of craft malt in the Nov/Dec issue of Imbibe Magazine! Root Shoot Malting, also featured, called it a “powerhouse craft malt article”. We agree!

Read it here.

Brent Manning on the BeerSmith Podcast

Thanks to the BeerSmith Podcast for hosting our co-founder Brent for an in depth chat about ten years in business. We got into it about development, the malting process, and the undeniable importance of our location.

Listen in here.

The North Carolina Department of Environmental Quality recently recognized Riverbend Malt House for compliance and environmental performance goals.

We appreciate ESI for providing this opportunity for us to elevate our craft malt business while continuing our commitments to environmental stewardship.

Read more about ESI and this acknowledgment here.

Calling all craft brewers and artisan distillers, there’s a new craft malt available from Riverbend Malt House. Sunset Wheat is here1

This new malt is rooted in the same high quality soft red winter wheat that we use for our flagship Appalachian Wheat. From there we explored a warmer kilning regime similar to a Munich-style. This technique uses large volumes of warm, moist air to develop the building blocks for color and flavor development. The result is a malt that is reminiscent of cookie dough finished with a dash of baking spice.

Thanks to these publications for sharing the news of this new offering!


Craft Spirits Magazine

Craft Brewing Business

NC Beer Guys

After 10 years in the craft malt business, we’re reflecting on our past, and how we want to approach our future with the least environmental impact possible. The timing was perfect for Medium.com’s Authority Magazine to interview us about our sustainability mission.

Read the conversation here.

In 2019, the newly named “Project Calypso” led to the planting of almost 30 acres of malting-quality barley in Lee and Scott County that was later processed at Riverbend before it was shipped to 18 Virginia brewers, including Sugar Hill in St. Paul. We’re proud to be a part of what The Pulse calls Virginia’s “grain renaissance.”

Read more here.

Thanks to Atlanta City Journal for picking a brew made with Riverbend malt!

Brewed with Vienna malt, Munich malt and floor-malted pilsner malt, all sourced from Riverbend Malt House in North Carolina, Arches Fest Bier is a Märzen-style lager with a whole lot of malt flavor. There’s a bit Caramunich 3, as well, which gives the beer a beautiful dark amber color, and a touch of residual sweetness, while a late addition of Saaz hops add a hint of spice.

Read more.

Lookout Brewing Co. released a fresh batch of Van’s Harvest Pale Ale last month with Riverbend Malt, White Labs yeast, and local hops. 

Read more about it in the The Valley Echo.

Riverbend was named in Nikko Krommmydas’s excellent article on summer beers for VinePair: We Asked 11 Brewers: What’s the Best New Summer Beer?

“I’m a huge fan of the team at Albright Grove Brewing and Ancient Trees, a collaboration between them and Perennial Artisan Ales, is the most quaffable thing out this summer. This farmhouse saison is ticking all my boxes for a great saison. Amazing aromas of ripe, fleshy mangos, floral lilacs, and light peppery phenols. Using solely Chesapeake pilsner, Abruzzi rye, and red wheat malts from Riverbend Malt House, this beer is beautifully balanced between the fruit-forward flavors and aromas of the Brett Trois yeast and the subtle spice of the rye.”

Read on here!