Catawba Brewing Company

atawba Brewing kicks off their AVL Beer Week 2018 lineup with the second release in their Cloud Cover Hazy IPA Series. Rebellion Roads (8.2 percent ABV) is slated to make landfall on Saturday, May 26, exclusively at Catawba’s four tasting rooms – draft and 4-pack 16oz cans. Brewed at their 10-barrel Charlotte brewhouse, Rebellion Roads is available for a very limited time.

Catawba Brewing Co. announces the hiring of Rick Rice as Location Manager at their Palmetto Brewing Tasting Room, 289 Huger Street, Charleston, SC.

Catawba Brewing releases Carolina del Norte Mexican Lager (5.5 percent ABV) on Friday, May 4.

Catawba Brewing is now pouring a Small Batch Session Coffee Porter (4.3 percent ABV).

Cloud Cover descends upon Catawba Brewing Co., as the brewery unveils a new series of specialty release Hazy IPAs in 4-pack 16oz cans.

Thai Gose is Passport Beer #14 in Catawba’s 2018 Small Batch rewards program.

Catawba Brewing is now pouring a Small Batch Pink Guava Grisette (4.9 percent ABV) exclusively at their four tasting rooms.

Catawba Brewing releases Evening Joe Coffee Blonde (5.7 percent ABV) on Friday, March 23. This paradoxically pale-colored beer is blended with Arabica coffee to impart delicious notes of roast and chocolate typically associated with darker beer styles – without detracting from its refreshing quality.

Catawba Brewing has just released a Small Batch Dry Irish Stout (4.1 percent ABV) – following last week’s Irish Red Ale (5.6 percent ABV).

Catawba is now pouring a Small Batch Irish Red Ale (5.6 percent ABV) at all locations.

Catawba Brewing Company is nearing a milestone in their 2018 expansion project, just two months after announcing their purchase of Palmetto Brewing of Charleston, SC.

Peanut Butter Jelly Time (5.7 percent) returns to the menu at Catawba Brewing on Friday, March 2.

Catawba Brewing is now pouring a Small Batch Maibock (8.4 percent ABV).

Catawba Brewing taps a Small Batch Pomegranate Sour Ale (6.7 percent ABV) on Thursday, February 15. Brewed with malted wheat, the beer was soured in the kettle with lactobacillus. An addition of ripe pomegranate in secondary fermentation lends refreshing tartness and bright cherry-like fruit notes, complemented by the clean kettle sour base.