**UPDATED AUG. 2** Sweeten Creek, Catawba and Burial release fruit-forward small batches and more local beer news.
**UPDATED JULY 26** Burial releases creative draft-only beers, Bhramari cans a customer favorite for the first time and more local beer news.
Multiple local breweries have created literature-inspired beers to honor the institution’s 100 years of of being a free public library.
Wicked Weed’s new Candler taproom has room for 99 people and features close-up views of its production brewery.
**UPDATED JULY 17** Catawba celebrates its 20th anniversary with five releases, Asheville Brewing cans Ginger the Llama and more local beer news.
Billy and Scott Pyatt reflect on two decades in the brewing industry.
**UPDATED JULY 12** Archetype releases a Raspberry Saison that’s been aging for 20 months, Catawba taps a brown ale inspired by “A Confederacy of Dunces” and more local beer news.
**UPDATED JULY 5** New releases pop up across town as local breweries celebrate Independence Day.
Heidi Dunkelberg and Jesse Latriano discuss their prize-winning beverages from the annual Just Economics fundraiser.
Catawba and New Belgium are among the select Asheville breweries that try to reach beer-loving immigrants from Central and South America.
Eurisko and DSSOLVR collaborate on a DIPA, Highland and Urban Orchard bring back seasonal favorites and more local beer news.
Noble Cider opens its downtown Greenhouse space, Sweeten Creek partners with Riverbend for a Red IPA and more local beer news.
Brewery president Mike Rangel plans to use the lot for parking, family-friendly activities and special events — but is also seeking public input.
**UPDATED: JUNE 12** Burial turns 6, The Whale and Highland celebrate Father’s Day and more local beer news.
New beers made alongside Highland, Asheville Brewing, Green Man, Bhramari and Hi-Wire will be available at the June 10 opening.
**UPDATED JUNE 7** In the wake of AVL Beer Week, State of Origin returns to Morganton, Burial hosts some famous friends and more local beer news.
Thompson describes her work as a maltster as “the perfect blend of cerebral and physical.”
Using what Colvin calls a “farm-to-can approach,” the company sources organic roots and fruits to make its “nonsoda soda.”
Local beers made with the popular product are more approachable than they may seem.
Gas station taprooms offer distinct advantages over traditional bars.
“A vast majority of the breweries in the United States are far too small to afford a senior financial officer,” says Gaiziunas. “It was clearly proven a deficiency within the industry.”