Beverage List

  • Source Series Opuntia

    • ABV: 6.2
    • IBU: 10
    • Grains: Pilsner, Regional Rye
    • Yeast: Blend of Native yeasts & bacteria

    This is our 2017 GABF® Gold Medal winning native fermented saison brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and pilsner malt. The souring bacteria used to make this beer was a strain of lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, SC. The beer was aged for 6 months in a Biltmore Cabernet barrel on the same opuntia fruit.

  • Evening Vent

    • ABV: 6.5
    • IBU: 55
    • Grains: Pils, Vienna, Wheat
    • Yeast: West Coast, Brett var drie, Brett brux

    Evening Vent is our bold and funky wild IPA brewed with a blend of classic American hops and a crazy new German hop variety (your guess which one;) fermented using some of our favorite Brett stains blended with our house yeasts.

  • Source Series® Apis

    • ABV: 7.8
    • IBU: 20
    • Grains: Pilsner, Aromatic
    • Yeast: 2 strains of yeast collected from bees

    Source Series Apis is a golden ale native fermented with two strains of yeast collected from local honeybees. A simple grain bill and subtle hop character allow the yeast to take center stage. Local wildflower honey was added during the fermentation for a burst of honey aroma and flavor accentuating the character of the yeast.

  • Whiskey Sour

    • ABV: 4.5
    • IBU: 5
    • Grains: Pilsner, Wheat
    • Yeast: Blend of house yeast and bacteria

    We aged our natively fermented golden sour ale with lemons and limes on oak from regional distilleries. This process results in a tart, refreshing, and explosively citrus ale with subtle whiskey barrel character. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit and a blend of yeast strains captured from Clemson University’s Musser Experimental Fruit Research Farm.

  • Vale of Jocassee

    Blended barrel-aged wild ale with regional malts, native yeast and aged in Dark Corner and Six&Twenty distillery barrels

  • Walhallapeño

    • ABV: 4.5
    • IBU: 5
    • Grains: Pils, Wheat
    • Yeast: Blend of house yeast and bacteria

    Our refreshing collaboration with Frothy Beard Brewing Co. in Charleston, SC is the perfect combination of a salty sour Gose mingled with the right amount of spicy & peppery heat from locally sourced and grown jalapeño peppers. It is oak fermented and soured with Lactobacillus isolated by SouthYeast Labs

  • FRIPA

    • ABV: 6.2
    • IBU: 55
    • Grains: Regionally Malted Barley, Regional Wren's Abruzzi Rye
    • Hops: Falconers Flight, Simcoe, Zythos

    FRIPA is crafted from regionally grown and malted 2 row barley, peppery Wrens Abruzzi heirloom rye malt, and generous amounts of juicy resinous West coast hops.

  • Haze is a Four Letter Word

    • ABV: 6.5
    • IBU: 50
    • Grains: Pilsner Malt, Unmalted Wheat, Oats
    • Hops: Varies

    Our exploration of hop varieties results in a series of hazy New England style IPA’s. Each volume features different hop varieties, so we just call this fun exploration “Haze”

  • Common Ground

    • ABV: 4.2
    • IBU: 40
    • Color: 4
    • Grains: Pilsner, Malted wheat
    • Yeast: House Ale Yeast
    • Hops: Sterling, Crystal

    This barrel fermented table bier gives you all the #RusticRefined flavor that you’ve come to expect from Carolina Bauernhaus, but it’s only 110 calories per 12oz. Pour! Heavy on flavor, but light on calories. Cheers!

  • Pineapple Sour Session IPA

    This is our native fermented golden sour ale aged on a massive amount of pineapple and then dry hopped with a copious amount of fruity, citrusy hops.

  • Oconee Pale Ale

    A nicely balanced clean and crisp American pale ale that we dry hop with hop cones from Oconee County and ferment with our N1 house strain of yeast.

  • Cereality

    A farmhouse style ale made with pale malt from Carolina Malt House and dry hopped with Grungiest hops for bright cereal malt flavor with a peachy hop kick

  • Giant

    • ABV: 3.5
    • IBU: 35
    • Yeast: Mixed Cultures from Carolina Bauernhaus & Lenny Boy Brewing
    • Hops: Crystal, Sterling

    Small Bier named for our brewery mascot during our first two years in existence.

  • Over The Line

    Over The Line is an old school West Coast style IPA featuring Centennial, Come, & Simcoe hops.

  • Fuzz is a Four Letter Word – Kiwi

    We jam packed our ongoing hazy New-England style IPA collab with Hazelwood Brewing, with loads of fresh local Kiwi fruit. Dry hopped with a blend of Cascade, and Galaxy hops

  • Screw Yuzu

    • ABV: 10
    • Grains: Carolina Malt 2-row, Vienna, Special Aromatic
    • Hops: Galaxy, Vic Secret

    We dry hopped our native fermented golden rye ale with Vic Secret hops and a copious amount of fragrant & floral yuzu zest. The result is a candy-sweet aroma balanced by spicy rye and a refreshing dry finish.

  • Psyche Ward

    Mushroom porter collaboration with Coastal Coffee coffee -rubbed roasted lion’s mane mushrooms from Mushroom Mountain. Brewed with Good Word Brewing at Carolina Bauernhaus Ales.

  • Punti

    Punti is a darling pink sessionable sour ale with foraged blackberries and prickly pears and dry hopped with Experimental Grapefruit hops. 4.5% ABV, light, dry, tart fruity acids meld with these zesty citrusy hops. 

  • Peach Naturale

    A farmhouse cider inspired by natural fermentation from local apples and peaches and aged in neutral oak barrels. Wild, juicy and a touch funky. Dry, unfiltered and without the use of sulfites.

  • Nacht

    Our Nächt is a native fermented Belgian-inspired imperial stout clocking in at 10.2% ABV.

  • Keowee

    • ABV: 7.2%
    • Grains: Pilsner, Rye, Caramel
    • Yeast: House mixed culture

    Keowee is a Cherokee word meaning ‘Place of the Mulberries’ and we think it fits perfectly for our 18 Mile Red sour ale aged on loads of locally foraged mulberries.

  • Reid

    Farmhouse Cider inspired by natural wine & cider fermentation

  • Muriel

    We brewed our rye golden ale with regionally grown rye malt and then fermented the beer in regional chardonnay barrels with our house native yeast blend. Over two hundred and fifty pounds of locally harvested muscadines were blended in after allowing the beer to age for nine months in the barrel.

  • Muriel Red

    We brewed our golden ale with regionally grown rye malt and then fermented the beer in chardonnay barrels with our house native yeast blend. Over two hundred and fifty pounds of locally grown & harvested muscadines were blended in after allowing the beer to age for nine months in the barrels. The resulting ale has […]

  • Muriel White

    We brewed our golden ale with regionally grown rye malt and then fermented the beer in chardonnay barrels with our house native yeast blend. Over two hundred and fifty pounds of locally grown & harvested scuppernongs were blended in after allowing the beer to age for nine months in the barrels. The resulting ale has […]

  • Dat Watermelon Weisse

    An homage to our hyper-locally sourced Appalachian Wheat fermented with native yeast and souring bacteria unique to the Upstate of South Carolina provided courtesy of SouthYeast Labs. These juicy barrel-fermented weisse-beers are unapologetically unfiltered and 100% bottle conditioned with fresh fruit and raw cane sugar in each bottle.

  • June Princess

    A native fermented sour rye ale brewed with North Carolina grown pilsner and heirloom rye malts. This hazy gold beer was fermented in North Carolina Tempranillo wine barrels and aged on apricots and locally harvested June Princess nectarines from Clemson University’s Musser Experimental Fruit Research Farm. The beer is fermented with a blend of SouthYeast […]

  • Jupiter Gold

    Freehaus is an ongoing collaboration between Carolina Bauernhaus Ales & Freehouse Brewery. We are sharing barrels, yeast, and most importantly ideas. Jupiter Gold is the first result of our efforts. The blend of yeast & bacteria used to ferment this golden sour ale came from Freehouse’s sour tank along with our house native yeast culture. […]