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!

This past week, we were recognized for our Rootlet recycling program in multiple outlets. Check out the links below!

NC Beer Guys


Craft Brewing Business: Riverbend Malt House hits rootlet recycling milestone

Eco Friendly Beer Drinker on Twitter


Jimi Carbone of Beer Sessions featured our South by Northwest collaboration with Skagit Valley Malting on his podcast, Beer Sessions. In this exploration of Washington and North Carolina malt terroir we created two SMaSH (single malt and single hop) malt-forward pale ales brewed identically at DSSOLR in Asheville, North Carolina and Terramar Brewstillery in Edison, Washington. Both craft beers featured the experimental hop HBC 586 with the only variable being the base malt— both 2-row winter barley varieties grown in North Carolina and in the Skagit Valley.

Here are some of our favorite quotes from the episode, courtesy of Vince Tursi of DSSOLVR.

“Riverbend was doing some really cool stuff with different varietals. We were able to pull much different character than I’ve ever really come across in any other craft maltster. I can pick out [their wheat] in a beer.”

“It was really cool to be able to leverage local. As Riverbend has grown, I’ve always tried to use them whenever I can. And now at DSSOLVR, all of our base malt is Riverbend based. It’s great because that means that all of the base malt we’re using is coming from within 500 miles of our brewery.”

“Riverbend just has this really cool well rounded floral, grassy, herbal, and yet still pronounced malt character.”

Listen here! Episode 592: South by Northwest Craft Malt Exchange on the Heritage Radio Network

Coverage of Riverbend’s exciting new equipment expansion announcement:


Brewer Magazine

Craft Brewing Business


“The beer represents a unique partnership among three Western North Carolina companies, with Roots Foods and Riverbend Malt House joining forces with Catawba on the project. One dollar from each pint sold will be donated to the Roots Foundation in support of local educators.”



“Friends of ours including Hi-Wire BrewingAsheville Brewing CompanyCatawba Brewing Co., and Riverbend Malt House unloaded trucks and vans filled with materials.”

“A big part of our story is local sourcing,” says Brent Manning, co-founder of Riverbend Malt House. “Beyond that, from a production standpoint…we’ve always had partnerships with local farmers to keep [spent] material out of landfill. But this recycling piece that captures our packaging waste was really kind of the last big-ticket thing that we were trying to find a better solution for.”




“Though the brewery sources the majority of its grain from the midwest, other ingredients such as its malt make their way from Riverbend Malt House in Asheville…”