Local Beer in Wake Forest, NC

Ladies and gentlemen, welcome aboard the starship Boney M for our first passenger flight to Venus. Brewed with a variety of the smoothest roasted malts we can find, lactose and cool fermented with Scottish yeast resulting in a creamy and soft sweet stout. All systems are go, the sky is aglow.

Single hopped with one of the newest hop varieties, Dolcita. The name translates to “sweetheart” or “little sweetie” which was inspired by its flavor profile of sweet fruit, creamy coconut, caramelized pineapple, peach and orange. This beer was in tanks when one of our most well known, beloved southern musicians passed away. So naturally we had to call it Dolly Dolcita because what a perfect opportunity to honor the sweetest, most legendary women of country musicians this side of the Mississippi. RIP Dolly! Thank you for such sweet music bliss.

Brewed in collaboration with United Therapeutics for Children’s Flight of Hope, an organization that makes essential, life-changing, and life-saving care attainable for families across the country. We made a Belgian Ale that’s sort of a cross between a Blonde and a Wit. Unmalted wheat is used for a creamy body, fermented with yeast from a famous Witbier brewery, and it then gets a secondary fermentation with Peach and Blood Orange purees. The result is a subtly complex beer with a classic Belgian ale character up front with peach notes and orange tartness into the finish.

As exciting as a jungle cat in the bathroom, this tropical flavored sour has a subtle acidity that simply mimics the fruit. This lightly wheated ale gets loads of mango and pineapple puree with a little extra tropical pop from mango and yuzu terpenes. Tigers love mango.

When I was eighteen, nineteen, when I really started to drink beer, I definitely wanted to become a brewer. It was almost impossible because it was— The dream was so big that I didn’t see any chance because I was living in a little town, was studying. And when I finally broke away from school and became a brewer, I thought, “Well, now, I may have a little bit of a chance.” Because all I really wanted to do is beer and not only drink beer but compose beer. I wanted to do a menu with the sounds of the ‘80s, the sounds of the ‘90s, of the ‘00s, and then have a sound of the future. And I didn’t have any idea what to do but I knew I needed some malt. So, we put some local Epiphany malt in the mash tun, lagered it, and dry hopped it with US Saaz. I knew that it could be a sound of the future but I didn’t realize how much the impact would be. My name is Giovanni Giorgio, but everybody calls me Giorgio.

Living is easy with eyes closed, misunderstanding all you see…but it all works out. It doesn’t matter much to me. Sour ale brewed with strawberry, lime, and pineapple.

Pilsner but with a small twist. Brewed to be light, crisp, dry and snappy. German malt and Saphir hops start off the recipe but then at the end of the boil we added New Zealand Pacifica hops which lends a soft citrusy freshness and noble hop character that keeps the whole thing still feeling classic.

Named after the river that is home to Düsseldorf, Germany, where the Altbier was born. Brewed with large portions of Munich malt, a touch of crystal malt, noble German hops, and fermented cool with neutral ale yeast. This malty libation is a smooth, balanced, no frills amber beer! 5.5% ABV

Lager brewers nationwide are on a shared quest to make Festbier more available in the US. This is not the darker amber “Märzen-style” but the golden elixir they drink in Munich during Oktoberfest. Brewed with a special blend of German pilsner malts with small additions of Munich and Vienna malts for a golden touch and malty autumn vibes. Hopped generously with Perle for balanced bitterness, drinkability and subtle floral and mint notes. Fermented cold and slow, lagered in horizontal tanks for 8+ weeks and packaged directly off the tanks unfiltered. Prost!

Saison Du Héritage was brewed out of love for authentic belgian saisons. We did our best to pay our respects to the tradition and methods of brewing this style of beer. Our saison utilizes local barley and wheat from Epiphany Craft Malt in Durham and Spelt for rustic malt complexity which is brewed with a long traditional step mash. This beer consists of a blend of two saison strains from Belgium and is full of luscious fruity esters. À votre santé, mon amies!

The kristal ship is being filled. A thousand hops, a thousand thrills. A million ways to spend your time. So we’re simplifying things here and giving you a crisp and clean IPA with just Citra hops. “Kristal” on a German beer label means clear beer! We decided to make a spin on our fan favorite Yellow Submarine and create The Kristal Ship, a clear 100% Citra hopped ale.

Bavarian-style Doppelbock brewed with equal portions of Pilsner, Munich, and Beechwood Smoked malts with a touch of crystal and roasted malts. Lagered to perfection over 8+ weeks.

Some say it’s always better to be overdressed, but who cares as long as you’re enjoying a beer in a pool. Dress your best, we won’t judge either way. Our pilsners are special beers that require extra steps and know-how on the brewhouse with extended maturation in the cellar. German malt is step mashed then hopped with Hallertau Mittelfrüh and Saphir. Naturally carbonated and lagered in horizontal tanks. Perfect for the most formal and informal parties.

So, what are you doing back at Blackbird? Well, I sat back and thought about the things we used to do, the beer I drank with you, the cheers, and many brews. I’m so in love, Girl You Know Wit’s True. We are channeling Milli Vanilli, but this beer is a classic, crushable Belgian Witbier with wheat, coriander, and orange peel. Order a pint and know my love is for you.

Classic German style wheat beer. 50% of this beer is made from wheat grown at Perry Family Farm in Rolesville four miles from the brewery and malted at Epiphany Craft Malt in Durham. Brewed the hard way, this went through five mash steps including two decoctions to get every bit of character these malts have to offer. Naturally carbonated and unfiltered.

We all live in a yellow submarine, propelling through a sea of Hazy IPAs, and this is a damn good one. We dove all in by double dry hopping with Citra for those looking for juice. Made with a base of oat malt and London yeast for an opaque and creamy brew. This hazy was dry hopped mid fermentation with Citra Cryo to pick up those lush biotransformation characters from the yeast and then doused a few days later with hand selected Citra T90s.

The classic light and crisp German ale, drinks like a lager but with unique stone fruit, salt cracker and chalky aromas you only find in Kolsch. A special selection of malts and hops we don’t share with our other beers, a special yeast strain, tricky alkaline, and three week cold conditioning to settle into its personality makes this a one of a kind beer style we can’t get enough of.