Brewing Grain & Ingredients

Double Kilned Munich goes through Riverbend's kiln twice. It is made from 2-row barley grown on family-owned farms across the Southeast, and it lau...

Hull and Oats is a floor-malted oat from Riverbend, made from Brooks, an oat variety developed in North Carolina and prized for its high protein. T...

Riverbend Honey Malt is made in the German brumaltz tradition. The germinating grain is starved of oxygen before kilning, which drives the sugar de...

Great Chit is a highly under-modified chit malt made from Southern-grown 2-row barley in North Carolina, Virginia and Tennessee. Germination is cut...

Cumberland Corn is malted corn, made by Riverbend from non-GMO food-grade yellow dent corn grown in Tennessee. Because it is malted rather than raw...

Munich Rye is Riverbend's darker rye malt, made from Wrens Abruzzi, an heirloom rye that has been grown in the South for more than 200 years. It is...

Appalachian Wheat is a malted soft red winter wheat grown in the Southeast. Riverbend's malted wheat took silver in the wheat category at the 2024 ...

Riverbend Crystal 80 is the darkest malt in their portfolio, a 2-row crystal malt crystallized to 70 to 90 SRM. They added it as a deliberate step ...

Riverbend Crystal 50 is a mid-range crystal malt made from 2-row barley and crystallized by Riverbend's proprietary kilning process. At 45 to 55 SR...

Riverbend Crystal 20 is a true crystal malt made from 2-row barley by a proprietary kilning process that mimics the stages of roasting without the ...

Riverbend Light Munich is a kilned specialty malt made from 2-row barley grown in North Carolina, Virginia and Tennessee. Higher kiln temperatures ...

Riverbend Vienna is a lightly kilned specialty base malt made from regionally grown 2-row barley. It runs the same kiln schedule as their Light Mun...

Czech-Style Pilsner is Riverbend's under-modified base malt, built to emulate the malts of the Hana valley in the eastern Czech Republic. They get ...

Chesapeake Pilsner is a Pilsner-style base malt made from Violetta 2-row barley grown in Virginia. It came out of Riverbend's custom malt program a...

Base Camp Extra Pale is Riverbend's flagship base malt, made in Asheville from a proprietary blend of regionally grown 2-row barley. Kilning runs c...

WHC British Pub Ale is a dry English house strain, also sold as Bond. It pairs the highest alcohol tolerance in the WHC ale range, 14% ABV, with hi...

WHC Zero Hero is a dry Torulaspora delbrueckii strain for non-alcoholic and low-alcohol beer. This is not a Saccharomyces yeast. It is both maltose...

WHC Haze Heaven is a dry English-origin ale yeast built for juicy, hop-forward New England IPA. At 76 to 80% attenuation it finishes drier than Sat...

WHC Hornindal is a thermotolerant Norwegian farmhouse yeast, dried from a single Saccharomyces cerevisiae isolate collected in the Hornindal region...

WHC Banana Split is a dry hefeweizen yeast derived from the Weihenstephan wheat strain, and WHC states it is non-diastatic. That matters if you run...

WHC Apres Ski is a dry lager yeast that originated in the Swiss Alps. What sets it apart is temperature range. It stays clean and crisp fermenting ...

WHC Einstein is a dry German lager yeast derived from the Weihenstephan strain. This is a genuine bottom-fermenting Saccharomyces pastorianus rathe...

WHC LAX is a dry American ale yeast isolated from a well-known West Coast brewery. It attenuates 76 to 80%, throws almost no esters and finishes cl...

WHC Saturated is a dry English ale yeast for hazy, fruit-forward New England IPA. The strain traces back to Boddingtons in Manchester. It is the mo...