Cellarest Beer Project

We are so grateful to for the fundraising, manual labor and countless volunteer hours they’ve put into restoring the Hominy Creek Greenway in West Asheville! Come out this Sunday September 15th from 2-4p to celebrate the latest improvements, learn about future plans for the growth of the greenway and ways you can help! There will be beer.
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On draft today, awaiting your order and live jazz this evening: Weald, our new Oktoberfest Märzen! Cumberland Pilsner, Vienna, light, dark and double kilned Munich means a Märzen with the right amount of malt character. Hopped with whole Cone US Tettnanger. After a single decoction mash Weald was fermented and lagered inside our acacia wood foudre. For lovers of smooth, rich and toasty German amber lagers with a bready backbone and a mild sweetness, we made this just for you. Full pours, half pours and in 16oz cans next week!
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Two posts in one day⚡️AND⚡️a spooky Friday the 13th show on the calendar? Yeah. That’s right, buckeroo. We’re so proud of you for being you. You earned this, champ.
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We are delighted to announce that we took home the gold at ’s 2024 Brewers Cup for Cinder, our Smoked Helles Lager! We’re also adding to our collection a bronze medal for Paramon, our Oak Aged Kriek and an honorable mention for Haywood Haylife our cherished, go-to easy-drinking lager rested on maple! Cinder is gone (for now) but we still have a limited stock of Paramon and Haywood Haylife available in 500ml bottles and 16oz cans respectively. And who knows, the next gold medal winner could be on our tap list right now. You be the judge. Menu in our story and we’re open until 10pm with .avl cooking tasty Thai food until 9pm! Thanks for drinking our beers!
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Your Friday beer release is ready. Pouring a magnificent dark magenta, Midsummer ‘24 is one of our favorite West Asheville Wild Ales to date! Crafted with fresh locally foraged juneberries, raspberries and rosemary our latest mixed culture beer drinks more like an effervescent wine with a light acidity, delicate herbaceous undertone and a crisp, refreshing fruitiness at 9.0% ABV. Made with 6-Row Pilsner malt, Sunset Wheat and raw wheat, Styrian Golding and aged Willamette whole cone hops. Fermented in cherrywood and aged inside red wine puncheons with local, wild yeast. A beautiful bright sipper that we are thrilled to share! Available beginning today at noon in 8oz and 12oz draft pours, as well as 500ml bottles with label art by for your cellar at home.
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plays tonight starting at 7p, our adoption event with goes from 1-4p tomorrow 9/7 with special guests from 3-5p showing off their new QMMG module! .avl is here, the wok is hot, and a new menu of Northern Thai food (see story for details) is being served from 2-9p today, tomorrow and Sunday!
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This weekend’s going to be cool. plays Friday night at 7, will be helping you find your new little fur buddy from 1-4 on Saturday, will also be here Saturday from 3-5 demoing their QMMG (Quad Multi-Mode Gate), ✨and✨ we have a fresh beer release scheduled that we’re very excited about which means you’ll have a whole new thing to sip on with your .avl Friday, Saturday and Sunday. Below, read about why each thing matters individually while you half watch that documentary you’re streaming right now.
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🎶 Dan’s a talented musician and recording engineer who also plays in the band , who just played last month and finished their Southeast tour! He absolutely does not have to play here. But he does! And he’s gonna! And he can’t back out now (or he knows we’ll fill his inbox with desperate beer induced crying and pleas to perform).

🐶 Puppies need homes, yo. What are they going to do, make their own raviolis or whatever puppies eat? No. You’re going to hook them up with meals and activities, with Mountain Pet Rescue’s assistance, in exchange for some hot breath and couch cuddles. That’s called a symbiotic relationship.

🎛️ The QMMG is a rare, near extinct module. For fans of beeps, boops, and making noise (see our story for a little taste) this a momentous occasion! Our Haywood neighbors at Make Noise have sourced parts and built a super limited quantity of these Eurorack modules for the first time in over a decade, and they’re going to do a live demo with it here!

🍺🍲 It’s us and Cassia. C’mon. A bond so strong it can never go wrong. We’re talking about the fresh release of a wood fermented, gluten reduced, fruited West Asheville wild ale served alongside a new impeccable menu of Northern Thai cuisine. Need we say more?

It’s and Useless Degrees Trivia tonight! Food starts at 5, trivia starts and 7, and if you come out we promise you never to play this EDM version of Pomp and Circumstance ever again. We don’t want to, but we’re bound by this code now. Supporting local has never meant as much to us as it does today. Please. Please.
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When the temps start to drop and firewood starts to get stacked, it’s Schwarzbier season. Returning to the taps: our oak rested Schwarzbier, Syzygy! Reasonably dry with a taste reminiscent of dark chocolate covered espresso beans. Made from Chesapeake Pilsner, Vienna & Great Chit from , select roast and chocolate malt from . Step mashed and hopped with Czech grown Saaz and rested cold in our oak puncheons for three. Whole. Months. We’ll can this one in just a couple of weeks so you’ll have plenty of time to pair it with fire pit sessions and the sound of leaves crunching under your feet. Until then enjoy it on draft in full pours, half pours and with Useless Degrees trivia and tomorrow!
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We’re open early tomorrow at 1pm for Labor Day and, wow, does AI have some ideas on what that party could look like. Bring your severed arm, your mesh diaper hat, your upright bass, those sweet, smiling melty faces and come see us at Cellarst Beer Bert Projject!
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We made more beer and put it in cans again. Classic Cellarest. Get your 16oz cans of Conifery and Landrassa! Conifery is our Harvest Lager made with locally foraged spruce tips, rested cold in oak for six weeks and Landrassa is our German Keller Pils collaboration with , fermented in acacia. Both are gluten reduced, light and crisp, sitting pretty at an approachable 5.0% ABV. Also they taste good. We find they pair particularly well with everything from beautiful pre-fall weather, stupid surface of the sun level heat, and our wonderful food trucks .avl and ! Menus are in our story, show tonight at 7p with & .selma, open ‘til 10p all weekend! Label art by the man, the myth, the living legend !
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Show this Friday at 7! Come out and listen to and .selma do musics, drink drinks and eat .avl with us.
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It’s nice outside! It was also nice outside when we took this photo of our beer. So, that’s not nothing. Open ‘til 10!
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Conifery, a Harvest Lager we made from locally foraged spruce tips, Carolina Gold two-row malt, and Perle hops. Step mashed, fermented cold with our preferred German lager yeast and rested in oak. A pleasant spruce wood spice character mixed with subtle elements of mint, pepper and pine. On draft today at noon!
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Jukebox Jumpers’ play tonight from 7-10pm and a whole new menu by .avl is available all weekend from 2-9pm!
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*boop*
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You know what this useless degree means. Trivia tonight, brainy babies! ’s slinging savory sourdough pies 5-8:30p while gives NO hoots about how hard you think his questions are from 7-9p. He ain’t your mama! He ain’t your paw! Don’t go crying to him and keep your tears off your answer sheet. Besides, it’s free to play and there are prizes to be won including a $50 Cellarest gift card! No risk. All reward. Pizza. Beer.
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Our new album ‘Closed Tomorrow’ drops tomorrow 8/20!! You’re not going to be able to buy a copy though because we’ll be closed tomorrow 8/20. Track listing:

1.) Because We Can
2.) Rob’s Birthday
3.) Josh’s Birthday (And His Dog’s Reese Wigglespoon)
4.) Thanksgiving Git Down (August Babies)
5.) Beer Today, Gone Tomorrow (feat. Billy Strings & Andre 3000)
6.) Who Is Dadbod?
7.) Didn’t Saison I Said Lager
8.) Where The He🏒🏒 Is My Gluten?
9.) Asheville Weather (Can’t Call It)
10.) I Used To Be Sane Then I Drove I-26

Bonus track.) Stop Bagging Your Dog’s P**p And Leaving It (feat. Michael Bolton, Run The Jewels, HAIM, Mr. Bungle, Frank Ocean, Mariah Carey, Jim Carrey, Drew Carey, Carrie Brownstein, Bon Iver, the ghost of Jim Croce)
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Come see Harrison behind the bar today 8/19 3-5, Luke 5-9, and Rob 8/21 for 5-8:30, Useless Degrees Trivia with 7-9, and belated birthday wishes 3-9!
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We did a wee bit of bottling this morning. Hope you folks are psyched for some new fruited, perfectly tart West Asheville Wild Ales soon! Thanks for hooking us up with these clear bottles so we can better admire our work, ! We still have some bottles of our ‘Enisle’ Wild Rye Saison, ‘Paramon’ Flanders Style Kriek, and ‘Sapling Jack’ Wild Saison available for purchase in the taproom if you’re looking for a bit of complex sipping.
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Released today 8/13 to accompany your and the Roundtop Ridge Stringband this evening:

🍺 Landrassa, a German Pilsner made in collaboration with our local Asheville friends featuring a base of Pilsner Malt from , single decoction mash and whole cone US Tettnanger hops. Fermented inside our acacia wood foudre with our favorite German lager yeast and gluten reduced!

✨AND✨

🍺 Audacity of Wood, an experimental American Pilsner made in collaboration with our Norfolk, VA pals ! Featuring Pilsner and Chit Malt, whole cone Audacia hops in the mash and a decoction in the kettle with an additional hopping of Audacia. Rested in a light toast foedre and cold conditioned in a horizontal bright tank at Benchtop, and brought all the way to Asheville for your enjoyment! *Not gluten reduced*

Both beers are on draft for a limited time, along with extra limited to-go quantities of our Benchtop collab, at 395 Haywood Rd. Get ‘em while you can!
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Paperhouse Pizza joins us once again this evening from 5-8:30pm with fresh pizzas, appetizers, vegan and vegetarian options! Local folk trio Roundtop Ridge Stringband plays from 7-9pm! Free show like always. Eat, drink, party!
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Have you tried beer before? Did you like it? What about our beer, outside, when the weather’s really nice and not 1,000,000,000% humidity? You try that? Might change your life. Could put your Monday Funday right over the edge. Maybe you bring your dog along. Who’s to say? Not us. That’s up to you. We’re just making beer and having a big patio. Nothing wrong with brainstorming.
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Last week Chris came up from in Charlotte to do our annual Bot-ober Cellarfest Bier collab! We’re beyond grateful for Chris making the drive up the mountain so we could brew together, reminisce about Dan, goof off in his memory and continue the tradition we started for our very first Cellar Fest in 2021. The 2024 batch is shaping up beautifully and we’re looking forward to hoisting pints of it with everyone at our 4th Annual Cellar Fest, October 25th-27th.
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Get with it.
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Y’all remember Moonglade. Who could forget our 5.0% ABV Tmavé Pivo Lager? There’s no point then in reiterating it was made using Cumberland Pilsner, dark and double kilned Munich, and ’s black wheat. Zero reason to mention it was step mashed, hopped with Czech grown Saaz hops. Huge time waster to tell you it was fermented with our preferred German lager yeast, rested cold in oak puncheons for four months. You already know it’s bold, roasty and perfectly dry with notes of cacao and toffee. Why waste our breath? But you didn’t know it’s back on tap at 395 Haywood. You do now. Available in full pours and half pours, just in time for ’s set tomorrow 8/9 from 7-10pm and a fresh new menu from .avl this weekend, 2-9pm Friday, Saturday and Sunday!
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Limber up your neurons. Massage those wrinkles. Grease. Those. Folds. Useless Degrees Trivia is back tonight at 7 sharp and is bringing the brain busters to bust your brain, buster! It’s absolutely free to play plus you have the chance to win a couple prizes including a $50 Cellarest gift card! can’t wait to meet ya from 5-8:30 (menu in our story) with made from scratch pizzas and appetizers! We’ve got a full tap list, wine menu and selection of impeccable ciders courtesy of and non-alcoholic beverages to boot! Open at 3 today with free WiFi if you care to finish your workday with us!
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Welcome to the tap family, Forage & Fodder. Our new Farmhouse Pale Ale was made using locally grown okra seeds courtesy of ! We toasted the seeds before adding them to the mash alongside ’s Southern Select and Vienna malts. A healthy hopping of Sabro and Galaxy imparts coconut and tasty tropical fruit notes that add balance to the nutty and bread-like quality of the okra seeds. Fermented with our own locally foraged wild yeast inside our cherrywood foudre. A special seasonal saison that represents our love for easy-drinking beers and Appalachian terroir. Gluten reduced like always. On draft today at 395 Haywood, available in 16oz and 8oz pours to pair with and trivia on Wednesday and with .avl and this weekend! Cheers!
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You’re thinking, “I know this one. That’s a beer.” You’re great at this. But did you know it’s Haywood Haylife, our refreshing lager rested on soft and hard maple wood? A staple of the Cellarest lineup. You might also be interested to know it’s naturally carbonated, made with Cumberland Pilsner from and Styrian Golding hops. What you’ll taste is a tremendous beer flavored beer with notes of beer and a delicate beer finish because, it’s the best at being a beer. On draft now and released in 16oz cans soon!
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avl is cooking savory Thai food with locally sourced ingredients from 2-9pm all weekend, jazz by Hot Club of Asheville tomorrow 8/3 starting at 7pm, and Friday-Sunday you can settle in until 10pm! Menus in our story. Dust off those workweek cobwebs and party!
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Making their debut appearance at our humble beer project this Saturday 8/3 at 7pm, Hot Club of Asheville! Enjoy Django style jazz, a fresh menu of Northern Thai inspired cuisine by .avl, and the gluten reduced wood fermented brews you’ve come to love!
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Word around Haywood Rd. is we have a fresh beer release this weekend, but we’ll never tell [teehee]. No, we will. It’d be insane not to. Organic wines, lightly dry fruited ciders, a plethora of N/A options, we have all that jazz too. Menus in our story!
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Earlier this month Cellarest Co-founder and Head of Fermentation Mark Goodwin (aka ) traversed mountains, rivers and forests all in the name of attending the NC Brewers Guild’s BrewSmart: Technical Brewing Conference in a far away land called Charlotte. We’re so appreciative to have been invited by , for hosting, and the opportunity for Mark to share brewing techniques acquired and honed for over a decade now, and how that’s shaped us as a small batch, wood fermented lager and wild ale brewery in West Asheville, NC! It’s also always nice to see our good buddy from . Thanks to and for snapping these shots and sharing them with us. Want to learn more about brewing and wood fermentation? Find Mark hanging around our taproom and demand answers!
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These are not pictures of our crisp gluten reduced lagers or our lightly tart, fruited mixed culture ales. You’re right. It’s your attention to detail that we appreciate so much about you. This is ’s smoked eggplant pie and a side of burrata with peach, tomato and a fresh piece of their house-made sourdough! Just a couple of examples of their culinary prowess that you can pair with our beers and organic wines from 5-8:30pm this evening, 7/30. has a set list of certified rock classics along with maybe even a track or two from 7-9pm. Lips will smack. Toes will tap. You’re invited!
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We have two pieces of really good news to share. The first: we just released an extra small batch beer we’re calling South Of The Cinder! We took our acacia wood fermented smoked helles lager, Cinder, and rested it on tequila barrel staves for a whole new helles with a mezcal twist! It’s smoky, it’s delicious and it’s available on draft in 16oz and 8oz pours! The other good news is Weston is bartending tonight and he’s not even half as blurry in person as he is in the background of this photo. Come see for yourself!
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This refreshing, spectacular lager and other tasty beverages could be yours! Run, walk, skip, frolic, cartwheel, meander, roll, crawl, summersault, leap, sprint, cha cha slide, backstroke, or tiptoe on over!
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