The Mills River Taproom is appointed in stone, brick, wood and copper—a mirror of the brewery’s dedication to quality.
The small-scale 20-barrel pilot brewery will focus on small-batch beers brewed yards away from the dining room and bar.
The Mills River Taproom is focused on beer. From the impressive center bar to the small-scale pilot brewery right in the restaurant.
The Mills River Taproom features several handsomely appointed dining rooms.
Visitors to the Taproom will get to see beer making in action in the pilot brewery and the pilot cellar located in the dining room.

Great beer and incredible food with a Southern craft focus.

Western North Carolina is known for its love of food and passion for great craft beer. At our Mills River Taproom and Restaurant you’ll find an abundance of both. Visit the Taproom to sample one of our 23 beers on tap, many produced just a few feet from the restaurant. Beers are accompanied by artful, chef-driven food focused on small plate, sharable, whole animal and farm-to-table dishes sourced mainly from local suppliers. We are a first come, first serve restaurant. Please feel free to stop by the host stand to put your name on the list, or grab a beer and head outside to our Back Porch and Beer Garden to take in the views of the beautiful forest or stroll through our Mills River Estate Garden. We use the homegrown vegetables and herbs for our restaurant and small-scale pilot brewery.

Currently on Tap

Carolina Dreamin'

This beer was our first collaboration with the Asheville brewing community after announcing our East Coast expansion in 2012. It is a dry-hopped red wheatwine with inviting aromas of pine, tangerine, and grapefruit from a bold blend of Citra, Simcoe, Comet, Strata, and Nelson Sauvin hops. Brewed with 50% wheat and a touch of caramel malts, expect leathery, candy-like malt notes that balance the intense, sticky hop flavors. A perfect beer for sipping around the firepit in autumn, it’s our tribute to the Old North State and its amazing brewing culture. We appreciate you North Carolina!

Witbier with Sumac & Tangerine

A tantalizing take on the refreshing “white” beer style that originated in Belgium, we use red sumac berries and tangerine peel to achieve the traditional citrusy spice character found in witbiers. Hazy golden and lively, this beer arrives just in time to enjoy on the final balmy days of late summer.

Beer Camp 222 - Rye Porter

For this Employee Beer Camp, we brought together two brewers, a baker, a duck-fat fry maker, and a cast of fantastic other employees to brew a beer and share their piece of the Sierra Nevada story. This rye porter, with a hint of smoke, brings to mind a campfire in the North Carolina woods. With piney Pacific Northwest hops and local Riverbend malt, Beer Camp 222 pairs well with meat off the grill and your favorite flannel shirt.

Audition Double IPA

Our Audition series is a place for us to try new recipes and experiment with new beers. We loaded this double IPA up with a blend of Citra, Simcoe, Comet, Mosaic, Galaxy, and Huell Melon hops for intense aromas of passionfruit, apricot, and mango. Barley, wheat, and oats provide the foundation for this fruit-forward experimental IPA, balanced by a firm bitterness and resinous hop flavor.


We've partnered with Bavaria's Weihenstephan, the world's oldest brewery, for this American take on the classic German Oktoberfest. A malt backbone is balanced by subtle hop character in this crisp, clean, and drinkable crowd-pleaser-- nothing captures the spirit of celebration like a beer among friends.

Hoptimum 2018

Hops, hops, and more hops are the stars of this big, whole-cone Imperial IPA. This beer is layered with aggressive hoppiness, and notes of grapefruit rind, rose, cedar, and tropical fruit, culminating in a dry and lasting finish.