Hop Culture rounded up eight 2022 trend predictions, including craft beer that tastes like beer— beer made with high quality, locally sourced craft malt to be specific.

“For too long, lagers have been associated with mass-produced American light beers such as Bud Light, Miller Light, and Coors Light,” Grace Weitz says in the article. “But craft brewers have been reclaiming the space, producing excellent versions of the lighter, usually lower-ABV, beer style while often using local, craft ingredients. New Belgium’s Old Tuffy light lager, for example, uses craft malt from Riverbend Malt House in Asheville, NC.”

Thanks Grace for including us! Read the full article here.

As part of a series of interviews with brewery pros, Wine Enthusiast asked what they thought 2022 was going to look like in the ever-changing landscape of craft beer. From inclusion to an awareness of Big Beer, there were plenty of suggestions. The on-going pandemic supply chain issue was also brought up, and the question of how to address it. One answer: diversified malt.

Hillary Barile, a member of the Board of Directors for the Craft Maltsters Guild, emphasized the realization that a diversified malt supply can alleviate some those supply chain strains. She stressed that remains true, even for larger companies like New Belgium, whose Old Tuffy light lager uses Light Munich craft malt from Riverbend.

“I think that the way that these two things intersect is interesting,” said Barile. “Barley and malt shortages in the traditional supply chain will make the craft supply chain more appealing and some regional malthouses have a good crop of barley to work with. ”

Thanks Wine Enthusiast for the Riverbend shout out, and props to Hillary on this important industry commentary. Read more here.

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.