Local Beer in Wake Forest, NC

We love the tale of this man, Simple Jack. We do not have any luxury here, and Simple Jack is the only movie we possess. Simple Jack belong to us now! Brewed with Maris Otter and a blend of 10 roasted malts. For the warmer months we kept the color on the low end with medium-low body and subtle roast. Everybody knows you never go full roast in the summer.

It’s always a special day when we get to push our custom brewhouse’s capabilities and this was one of those days. We gelatinized and boiled purple corn and then step mashed it with pilsner and vienna malt to convert it into sugar. It was then finished with a decoction to pull as much flavor as possible. Fermented cold and naturally carbonated and clarified during a long maturation in horizontal tanks. The result is an incredibly smooth lager with subtle corn flavors and a pink/orange hue.

Brewed for the C10 Tailgate Party at Phillips Farms in support of The Invictus Project. We made a hybrid west coast meets east coast Pale Ale, forming a nice frothy body with Chit and Dextrin malts and a quick hot step mash. Then we hopped it with experimental NZ Manilita and Citra and fermented it at ale temperatures with lager yeast resulting in a slightly opaque beer with a juicy, orange flavor and a dank and snappy finish.

I forgot my favorite man, sittin’ over there. His name is Mr. Manilita, Mr. Bob Manilita. We were building out our summer beer plan when we got word from Freestyle Farms in New Zealand that they’re releasing a limited quantity of their new experimental hop, Manilita. It has a high oil content (that’s flavor) and they say it has notes of gummy candy, red grapefruit, and red berries. We get some orange citrus too.

Yuzu you and I’ll zu me. A year has passed since we first started playing with terpenes and the development of these concentrated flavors hasn’t slowed down. Terpenes have been discovered to be a natural part of many things we taste with a significant contribution to hop and fruit flavors. We blended citrusy Yuzu terpenes with loads of citrus forward NZ Wakatu and Taiheke hops and fermented it with lager yeast for refreshing results. 

Annihilate your thirst! It’s better than water because its got electrolytes. We made a lightly wheated sour ale and fermented it on lime and pineapple. Then we added Strawberry, Orange, Clementine, and fruit punch Electrolyte powder making it the perfect juicy pre or post workout beer! It’s also good for your crops, it’s got what plants crave!

A shoutout to all the caregivers out there. Whether it’s your children or your elderly, it’s selfless hard work. You rarely feel like a Champion Babysitter, so we’re here to tell you, you ARE. You’ve earned this beer. Just like the Hurricanes earned the Stanley Cup 😉 Dry hopped with a wallop of Mosaic and Citra, this beer delivers the haze. 

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

This beer was the winner of our Blackbird Beer Madness bracket competition and brewed again by popular demand. When you’re looking for good swells for surfing in San Diego, look no further than 15th street. We modeled this IPA after those in the area. Clean and dry with solid bitterness. We got some fresh Strata, Idaho 7, and Citra for this one. 7.1% ABV.

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!

So I have a surprise and it is possibly the best thing to potentially ever happen to anyone, anywhere in the history of the universe. Ladies and gentlemen, the world famous Li’l Sebastian. Inspired by our Johann Sebastian Springbock/Maibock, we used some similar brewing techniques but scaled it down into a smaller malt-forward lager. Once you taste it, you’ll know it’s not a pony, it’s a miniature horse.

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!

We are welcoming summer with sunshine in a glass. This ambrosia salad inspired sour ale was brewed with a glorious amount of pineapple, orange, apricot and marshmallow, giving your palate the delicious notes of ambrosia salad. Served in our tulip glass for maximum aroma. Cheers to summer sun!

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.

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.