In The News

Find out about new malts and big moves for Riverbend, hot off the press.


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“Free Range Brewing’s other culinary partners include Jamie Swofford (The Chef’s Farmer), Riverbend Malt House...”

“In this show, I talk to both Brent Manning of Asheville’s Riverbend Malt House and to Andrew White, a seventh generation North Carolina farmer who is diversifying into growing specialty barley and oats to supply the craft malt house.”

Warren Wilson College, Oak and Grist Distilling and Riverbend Malt House are collaborating on a hyper-local project in which grain will be grown on college property, malted at Riverbend and distilled at Oak and Grist.

A description of the project, with comments from Oak and Grist Founder Will Goldberg, at 30:42-36.40 in this video:

Warren Wilson College:

Oak and Grist Distilling:

The Future of Asheville’s Beer Scene

“Whether any city deserves to be dubbed the “best beer city in the country” is sort of moot. But, we want to highlight cities creating an exciting environment for breweries to be innovative and create exciting beer. To do so means not just playing host to great breweries but also fostering a culinary scene and investing in the agriculture and infrastructure around craft beer. For instance, Riverbend Malt House, a small malt manufacturer, and White Labs, a yeast laboratory production site, have settled down in Asheville.”