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Dip on the Dough

Clean and crisp Kvass brewed with Rye bread and conditioned on lemon zest, and caraway seeds

Brewed in collaboration with Matthew Hickman of Underground Baking of Hendersonville, NC. Mashed with local barley, flaked rye and 400lb of rye bread loaves. Fermented cool with our preferred lager strain. Aged on organic lemon zest and caraway seeds. Dry hopped with Centennial and Citra hops.  Unlike the majority of the kvass inspired beers we have created, this offering is clean and crisp, opposed to tart from a mixed-culture fermentation.