Here is the Appalachian Gravel Growler by brewery and beer. Joe (JC) and I (LW) each picked one beer from every brewery we visited. Although we list opening hours, we recommend checking before your departure as these are subject to change.

Fonta Flora

The Appalachian Gravel Growler starts in downtown Morganton at Fonta Flora, a tasteful and creative brewery that places emphasis on seasonal ingredients and brings a Belgian inspiration to its beer. Timing the start might be a little tricky as their taproom is only open Sun 12:00-7:00 pm, Mon-Wed 5:00-9:00 pm, and Thurs-Sat 5:00-10:00 pm. A Sunday start might be perfect; otherwise, you might consider arriving in Morganton the evening prior to departure to get the full experience. If not, you can also get their cans from a couple different bottle shops in Morganton (https://fontaflora.com/beer-finder/).

(LW) Rewilding (Brett IPA) – 6.5%

This was one of several amazing beers from Fonta Flora that made it really hard to pick a favorite. But, I love names, and hoppy wild ales, so this one stuck. Rewilding is a 100% Brettanomyces India Pale Ale mashed with barley from Riverbend Malt House in Asheville. It pours hazy orange and features a perfectly hoppy, tropical, fruit-forward flavor with an extra dry and crisp finish. Better yet, proceeds from the sale of Rewilding go to the Jason William Hunt foundation, a non-profit wilderness organization dedicated to “helping at-risk teens learn to believe in themselves.”

(JC) Beets, Rhymes, and Life (Saison) – 6%

This is brewed with local beets to give it a cheery red cast and the definite flavor of that earthy taproot. Well into my 20s I hated beets— “tastes like dirt!”—but then something happened and now I just can’t get enough of them. This beer was my underdog favorite at Fonta Flora. I loved it on the nose and front end of the palate, and then it just got better with a mild sourness and medium bubbles. I carried a can in the frame bag and drank it outside that night by headlamp; the freezing rain and shivering couldn’t wipe the smile from my face.

Zillicoah

Zillicoah Beer Company is relatively new in the Asheville beer scene. However, it’s already made a name for itself, and thus came highly recommended as a stop by several other veteran brewers. Founded by several area brewers, including the head brewer at Hi-Wire, Jonathan Parks, the brewery is located on a large plot along the French Broad River in Woodfin, NC. Zillicoah specializes in open-fermented farmhouse ales and lagers. It did not disappoint as our first stop when we dropped into the Asheville area. In addition, the Taqueria Munoz food truck is on site and shares the same hours: Mon-Fri 2:00-10:00 pm, Sat 12:00-10:00 pm, Sun 12:00-8:00 pm.

(LW) Citrine Dream (Hoppy Farmhouse Ale) – 6.4%

I’m a big fan of hoppy barrel aged beers, and I believe this was one of the best I’ve tried to date. The Hoppy Farmhouse Ale is the first in Zillicoah’s Citrine Dream series. It has a dry finish with a really complex intermingling of flavors. It features Strata and Mosaic hops that adds a dry, hoppy, and crisp edge to the dank and funky undertones of the brett.

(JC) Foudre Biere (Brewed in collaboration with Hardywood Park Craft Brewery, Virginia) – 7.7%

Zillicoah was for me the sleeper brewery of this trip. I’d never heard of it and they’re relatively new. Somehow, they’ve stormed into the lead group, as if some kind of prodigy. This foudre was flat out excellent: an initial kick on the tongue, fizzy, very sour with a buttery fragrance throughout. There’s a beer or two that would end up eclipsing this one by the end of the trip, but it was close. Let me also give a nod to the Helles (4.7%). Amazing. Do not miss this brewery, and time it so that you grab something at the food truck.

Burial Beer

Burial Beer was our favorite stop on the singletrack-oriented Appalachian Beer Trail, and maintains this standing for this route as well. Burial is known for resurrecting old styles of beer and adding their own creative signature using quality, interesting ingredients. Their taplist changes frequently and they are regularly introducing new brews. Beers such as The Rosary, Slaughtered Fates, and Decree of The Goddess have names as complex as their flavor profiles. Recently, Burial has been delving into the world of small maltsters and creating truly interesting lagers, such as Vibrant Feedback, a complex rustic lager made in collaboration with Jackie O’s Brewing and Haus Malts. The facility in Asheville’s South Slope offers plenty of interesting “metal” decor, an outside seating area, as well as an in-house restaurant. Taproom hours are Mon-Fri 2:00-10:00 pm, Sat-Sun 12:00-10:00 pm. The kitchen serves from a menu designed by Brian Canipelli, owner of Cucina 24 and a James Beard Nominee. It’s open Wed-Sun, serving a very Asheville-centric Jazz Brunch every Sunday morning.

(LW) Surf Wax (West Coast IPA) – 6.8%

With a quote on the can taken directly from Point Break, it’s hard to resist the charm of this beer. That aside, Surf Wax has been one of my favorite IPAs for a while now. I basically buy it whenever I can find it—mostly post-ride at The Hub in Pisgah. With an excellent blend of Citra, Mosaic, Columbus, and Centennial hops, Surf Wax has a beautifully crisp profile, perfect for a post-ride libation. Via con dios.

(JC) Degree of the Goddess (Petite Saison) – 3.8%

I don’t know where to start with accolades for Burial. The black metal beer names and narratives? (One of the cans intones, “Here reside the amalgamated bastards of thought, the tattered remains of contempt, and the evocative burst of pure bliss.”) The taproom that somehow combines cozy menace with whimsy? Tim Gormley’s encyclopedic knowledge of the history of beer? David Paul Seymour’s [https://www.instagram.com/davidpaulseymour] can art? Every beer I tried here was exemplary. I’m going to go against the grain and admit that my favorite in the moment was this petite saison, low enough in alcohol to drink all day, and I definitely wanted to. It’s light and round with flowers and a tartness at the end. In a different context of just sitting to drink excellent beer, I’d be thrilled to grab more Hawkbill American IPA (6%).

Wicked Weed

“Hops are a wicked and pernicious weed,” stated Henry VIII to protest independent brewers who made their own “untaxed beer” during the 16th century. Wicked Weed, whose name comes from this quote, is an innovative brewery that’s renowned for its cutting edge barrel-aged sours and big, hoppy ales. Started in 2011, it grew fast and was bought by Anheuser-Busch in 2017. While some locals were up in arms over this merger, Wicked Weed remained true to its roots and independant in its creative brewing processes. As we can attest, its beers remain incredible. A beer tour in the area wouldn’t be complete without a stop at the Brew Pub and/or the Funkatorium, the East Coast’s first taproom solely dedicated to sour and funky beer. Hours at the brewpub are Mon-Wed 11:30 am – 11:00 pm, Thurs 11:30 am – 11:00 pm, Fri-Sat 11:30 am – 1:00 am, Sun 12:00-11:00 pm. The Funkatorium runs from Mon-Wed 2:00-10:00pm, Thurs 2:00 pm – 12:00 am, Fri-Sat 12:00 pm – 12:00 am, Sun 11:00 am – 10:00 pm.

(LW) Translucent (Double IPA) – 8.7%

An excellent double IPA featuring Vic Secret and Citra hops. Wicked Weed used a yeast strain called London Fog in this one, as well as a new whirlpooling technique during the brewing process. Translucent is a fresh, juicy, hazy, double IPA that is smooth on the palate for an easy drinking, subdued bitterness. Watch out, this one will sneak up on you.

(JC) Recurrant (Sour Wild Ale) – 7.7%

I feel like I live far enough away from Asheville not to be bothered by the fact that Wicked Weed was bought by AB. Their beer is titanic, and if AB’s distribution means that I can get it at Whole Foods in Manhattan, I’m all for it. Recurrant is dry and tart and heads in the direction of a European country wine that echoes the oak barrels it started its life in. The black currants are always present, but there are layers here. This one is ridiculous, and in the conversation for the best beer on the route.

Hi-Wire

Hi-Wire is another brewery that came recommended by Tim Gormley at Burial, as well as the folks at Fonta Flora. That simply goes to show how in sync and collaborative the brewers in this region are. Hi-Wire has three sides to its story. First is their medium to large scale canned beers, such as Hop Circus, their flagship IPA. Second is their barrel-aged sour and wild ales (bottled in large artisan bottles and on tap when possible). And third is their specialty beers series. We were keen to try them all and were most impressed by the sours. They have two facilities, the larger of which, “The Big Top,” is slightly off route by a mile, but well worth a visit. The smaller, original South Slope location is a little more intimate. Its hours are: Mon-Thurs 4:00-11:00 pm, Fri 2:00 pm – 1:00 am, Sat 12:00 pm -1:00 am, Sun 1:00-10:00 pm.

(LW) Vintage Sour Ale (Sour) – 8.11%

The latest sour that Hi-Wire had on tap for their Sour and Wild Ale Program was the foeder-aged Vintage Sour Ale with Black Tea and Peaches. We had several beers at once, but this one stood out based on the interesting combination of flavors. The subtle bitterness of black tea juxtaposed with the sweet and tartness of peach made for a memorable tasting.

(JC) Blueberry Basil (Wild Ale) – 6%

The blueberry and basil flavors strangely work terrifically together to create a kind of flowery background to this ale. There’s a sharpness that’s fun when the glass gets close to your nose. I felt like during so much of this trip I was digging the sours, so the sweetness of this one took some concentration and warming up to. On a hot day at a picnic, this would be just the thing.

New Belgium

As many folks my age will agree, Fat Tire might just be the grandfather of all craft beer. While it may not seem ultra-creative or special now, there was a time when you could only get it in Colorado. At the time, it was a momentous treat that usually accompanied a visit to the Rocky Mountain State. It was those small-batch, local ideals that started the craft beer revolution in the first place. Fast forward a couple decades and New Belgium opened an incredible facility on the banks of the French Broad River in Asheville. The Asheville brewery produces most of New Belgium’s beers that are distributed on the East Coast. In addition, the facility features a nice outdoor space, taproom, tours, and conveniently for us, a nice location right on the bike path. The New Belgium brewery is a must-see, so make sure to arrange a tour in advance. It’s free! Hours are Mon-Sat 11:00 am – 8:00 pm, Sun 11:30 am – 8:00 pm.

(LW) La Folie (Flanders Oud Bruin) – 7%

I’ve long been a fan of La Folie, from the first time I had it at “Clips of Faith,” New Belgium’s independent short film festival in Charlotte, NC. This wood-aged, sour brown spends one to three years in big oak barrels, known as foeders. Although technically a sour brown ale, it has a nice deep red cherry taste that’s reminiscent of a flanders red, and is refreshingly tart.

(JC) Carnie Blood (Golden Sour) – 7.7%

Carnie Blood is very sour but smooth at the same time. It’s not particularly bubbly, so the drinking experience is direct and achieves a kind of homemade wine vibe. I loved the strong hibiscus tones. This was something of a tie with the Le Terroir dry hopped sour, which almost implied a port.

Oskar Blues

Similar to New Belgium, Oskar Blues played a major role in the history of craft beer as a whole. In short, they started the canned craft beer movement. They were also one of the first breweries to open up in these parts—in December of 2012—so we decided it was appropriate to end this route at their brewery in Brevard, NC. The facility features an outdoor patio bar, a taproom open daily, free tours of the brewery, and the Oskar Blues CHUBwagon food truck. They host local and regional bands five nights a week, too. The taproom is open Mon-Thurs 12:00-9:00 pm, Fri-Sat 12:00-10:00 pm, Sun 12:00-8:00 pm. Tours are at 4:00 pm daily, with additional tours Fri-Sun at 2:00, 3:00, and 5:00 pm.

(LW) Can-O-Bliss (IPA) – 7.2%

Even though Oskar Blues is merely a hop, skip, and a jump from my house, this was the first time I tried Can-O-Bliss. I was immediately impressed, as I am generally a fan of dry/citrus IPAs. This “cannabis-themed” beer is also packaged in 12oz cans. As Joe put it, “wildflower aroma, medium body with a full mouth feel, citrus flavors, and very front of palate taste.”

(JC) Rum Death by Coconut (Black Ale) – 10.8% (!)

This is a full mouth experience: coconut, obviously, but also hints of port and desert flowers, plus a serious rum alcohol final kick. I don’t normally go for beers that seem to be a novelty, but this one was so interesting and serious that it won me over. If you’re more in the mood for something that is less esoteric, Can-o-Bliss is an excellent juicy IPA, as recommended above.