Local Beer in Wake Forest, NC

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.

You stick around, we’ll make it worth your while. Got numbers beyond what you can dial. Maybe it’s because we’re so versatile. Another dimension, a new galaxy, intergalactic planetary. Brewed with Australian Galaxy hops. Hazy, tropical, complex, stellar.

Hey, they laughed at Louis Armstrong when he said he was gonna go to the moon. Now he’s up there laughing at them. We’re always reaching for Gold with our recipes so here’s another trial. Featuring large quantities of flaked wheat and “chit” malt for a fluffy body, a new yeast strain to experiment with options and levers to pull with recipe development and hopped with NZ Nectaron, Citra, and Mosaic. Come on, take my hand, we can do this.

The first variant of our “Cacao is my Safe Word” Milk Stout. Fermented with raspberry puree, then rested on Ucayali Peruvian cocoa beans we roasted in house. Chocolatey up front with a pleasant, sweet raspberry pop in the finish. Fun fact, the farmers who grew the cocoa use the profits to restore parts of the Amazon Rainforest that were deforested.

Be a wanker! Have yourself a proper pint or three of this full bodied, chocolatey, roasty, and well balanced dark libation that’s only 4.0% ABV

Each team member at Blackbird gets a chance to choose a beer style, work with brewers on the recipe, and spend a day creating it themselves on the brewhouse! This one was Kenne’s turn! He wanted to create Blackbird’s first barrel-aged beer. We made an insanely dark and decadent imperial stout, aged it for 20 months pushing Kenne to the limits of his patience. We then balanced its aged complexity with a fresh pop of flavor by resting it on locally roasted Sunny Days coffee.

This amber lager utilizes our cereal mashing vessel, one of the unique customizations on our brewhouse. We can turn just about any starch into fermentable sugar without the need of malting or pre-gelatinization in a malthouse. 30% of this beer comes from the same white corn flour restaurants use to make their own tortillas. It ended up being extremely challenging to make and both our brewers relied on years of experience to nail each target by the end of the 12 hour process.

I got five on it. Literally five nickels at a time because they’re stuck together. Duct tape doesn’t sub as a coin wrapper, but you don’t know til you know. This sticky icky Pale Ale was brewed the hard way, a long step mash with a single decoction to enhance the malt to help it stand up to the dankest fresh Strata and Idaho #7 hops from the recent harvest. Also did you know a nickel weighs 5 grams? Whoa.

A rice lager worthy of legend. Tales of the battles between Habu and Mongoose while enjoying this timeless libation are just where the lore begins. Traditionally brewed using our mash mixer to gelatinize short grain sushi rice. Over half the alcohol in this beer comes from rice and the rest is from pilsner malt. It’s hopped with floral Lorien hops and lagered for several weeks until naturally clarified.

Check out our blog about this deliciously light and delicate beer!

If you’re rollin’ up to Blackbird squad deep, look no further and start things off with a round of this fire Westy. This one’s fruity and soft, showing off the newest crop of neo-mexicanus Krush hops and balanced with some Citra.

Inspired by the empty hole in our hearts as we await the ‘26 Festbier release this fall, we needed something to scratch the itch of a malty, slightly bigger lager that still maintains good drinkability. Single decoction mashed and brewed with 50% Pilsner malt, the remaining 50% is a blend of Maris Otter, Munich, Vienna, and a touch of dark crystal malt. Hopped with German Perle, fermented as dry as we could get it and naturally carbonated during 6 weeks in a horizontal tank.

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.

This was the very first pilsner we ever brewed and was awarded the bronze at the US Open Beer Championship in 2023. The name is an homage and gentle reminder of our biergarten rules. Eight weeks of tank time, Riwaka and Motueka hops, a pilsner that drinks with cool top notes of lime, citrus, and NZ terroir. Don’t throw rocks!

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.