DSSOLVR

HEY ASHEVILLE! We’re taking a page out of the @dssolvr_durham book and throwing ourselves a BIG OL’ PICKLE PARTY  🔥🥒🔥 Join us on Saturday, June 6 for “Are You Going to Eat that Pickle?” A Pickle Party + Pickle Eating Contest! More details & hours coming soon… are you ready to get PICKLED??

“Berry Pop Robot” is here to wash away your Summer Scaries. Modeled after everyone’s favorite ice cream bar, the Strawberry Shortcake (if you disagree, I’m sorry, but you’re wrong). Remember back in the day when you would hear that super annoying ice cream jingle, but for some reason it lit a fire under your ass and ignited a hunger for ice cream you didn’t know you had? Remember when you then found out that you could actually get those treats at the grocery store? Remember how your favorite one was Strawberry Shortcake? This is that, in liquid form. Our 4/20-all-month April is over, but we just couldn’t help ourselves and now we have to do absolutely keep hammering on our favorite Spring/Summer stoney-time treats. We took our GF Sour base, added in Non-Dairy Ice Cream mix, Strawberries, Vanilla, Marshmallow, Brown Sugar, and then conditioned that on Gluten-free Granola. Yes, we really used Gluten-free Granola this time and we are STILL SORRY ABOUT THE LAST BATCH OF VECNA’S! NEVER AGAIN WILL WE ACCIDENTALLY CROSS THE GLUTEN WITH THESE SOURS! It tastes like the Ice Cream Truck just served up a fresh bar of Strawberry Shortcake. It’s so fuckin spot on. But also it’s a GF Sour. Strawberry, cake, baked goods, cream, sweet milk, we really got alllllll the flavors wrapped up in one harmonious little diddy. COME SEE FOR YOURSELF! Available on draft and in cans on 5/15 in AVL and DRM. Long live the sweet treats!

UV Sessions is BACK BABY!! DSSOLVR’s daytime patio dance party, full of sunlight and high vibes, is just what we need to get summer started off on the right foot. We will be soaking up the sun once a month, starting this year on Saturday 5/23 from 1–4PM. DJ Lil Meow Meow and boys_camp are tag-teaming the decks, spinning house, dance, and genre-blurring grooves made for swaying, dancing, and connecting. This go-round we will have tasty bites available from our new DSSOLVR Kitchen, a new custom built shade structure for the DJ booth, and we are releasing a special UV Sessions HARD SELTZER to go along with the festivities. 🌱 Featuring a DJ Booth Plant Installation using our beautiful collection from @avlgreenroom 
🍻 Day drinking encouraged 
🎧 B2B with @djlilmeowmeow and @b0ys_camp Come get loose in the light! 📸 @erickwould

📣📣📣HEY ASHEVILLE! 📣📣📣The DSSOLVR Kitchen is coming at you with a BRAND NEW MENU + the kitchen is officially open SEVEN DAYS A WEEK. (so you can get your favorite sammie every. single. day). Check out our updated menu below & swipe for all those sexy food pics 👀 🫒BAR SNACKS🫒 - MARINATED OLIVES: citrus, hipster peppers, evoo - BEER-CANDIED ALMONDS: with sea salt - DSSOLVR PIMIENTO CHEESE: stout-infused, with pickles & crostini 🥪HANDHELDS🥪 - DSSOLVR ITALIAN SUB: genoa salami, prosciutto, provolone, shrettuce, cured tomatoes, red onion, pepperonicini, italian vinny, dijonnaise - BIG TOASTIE: truffled ricotta, asparagus, & ramps - THE JORGE CUBANO: mojo pork, ham, swiss, pickles, & yellow mustard - COPPED VEGAN BANH MI: lemongrass tempeh, mushroom pate, pickle slaw, spicy vegannaise, lots of herbs, on a demi baguette - CHORIZO SMASHBURGER CRUNCHWRAP: naco chz, shrettuce, pico & avocado crema 🍤OTHER FUN STUFF🥗 - KRAB RANOON EGG ROLL: krab, sweet chili dip, sesame, scallion - SHRIMP CEVICHE TOSTADA: with avocado crema, radish, jalapeno, cilantro, & pickled onion - MOCHIKO POPCORN CHICKEN: with kewpie mayo, furikake, and scallion - THE SALAD: n.c. strawberries, little gem lettuce, darë vegan goat cheese, candied pistachios, sherry reduction - TATER TOTS: you know whats up!!!!! make ‘em totchos (add nacho chz, pico, & avocado crema)

MOTHER’S DAY AT DSSOLVR 🌸 We’re celebrating moms the best way we know how: with a BRAND NEW brunch menu, pet caricatures by @owendaleart , and an ice cream pop-up with @benandjerrys . Bring your mom, bring your dog, & bring whoever answers your phone calls!

Join DSSOLVR on Friday, May 15th at 7pm for FREE live jazz music in the taproom with Kassidy Blount & Friends, and 15% off DSSOLVR wine bottles and pours! Kassidy and her trio bring a mix of classic jazz and modern tunes, all with their own spin—smooth vocals, tight rhythms, and plenty of improvisation. Whether you’re a jazz aficionado or an average listener, the Kassidy Blount Trio offers a performance that is both sophisticated and playful, inviting all to experience the freedom of jazz in its most accessible and enchanting form.

PB&J Engine is BACK, y’all! (Yes, the Cheesecake one) Our gluten-free sour collab with @xulbeer is what happens when peanuts, a mountain of Concord grape, and an absurdly creamy cheesecake swirl join forces. Picture an Uncrustable that ran off to Vegas with a cheesecake… it’s basically in a can. Available now for presale on our webshop! Snag it on draft and in cans in AVL and DRM on Friday 5/8. Grab it while you can, or risk serious FOMOOPB&JB (Fear Of Missing Out On PB&J Bliss)!

In collaboration with the homies @replaybrewing , we are STOKED to present “Slice The Inferno”, a third chapter in our Gluten Free Sour collab series, this time w/ Pineapple, Mango, Guava, Lime, Chamoy, and Tajin! (I fucked up and the labels said Watermelon instead of Mango. SORRY!) About one  year ago, we hosted the Replay Brewing Crew in AVL and brewed up a Chamoy-Tajin Sour, but realized we loved it so much that we really had to revamp it and run it back. AND NOW IT IS BACK FOR A THIRD TIME! So we swapped out the fruit (previously Mango, then Pineapple, now BOTH Pineapple and Mango PLUS GUAVA) and tweaked a few things, and VOILA! WELCOME TO THE PULP! GET PULPED! GO PULP YOURSELF! One of those is catchy, right? So yeah, this is exactly what it is described to be: A liquid version of a fruit salad soaked in Chamoy, drizzled in Lime Juice, and dusted with Tajin. And no, it isn’t spicy! We love this crew, we love this collab, and we’re stoked to share it with y’all! Cinco de Mayo was the original inspiration for this collab, so that’s a good excuse to bring it back for this year? Eh, whatever, this GF Sour rules. Available on draft and in cans on 5/1 in AVL AND in DRM.

“Red 40 Has My Heart’’ is a fun, silly beverage concocted with our buds @booneshinebrew because this war on Red 40 just cannot stand. First they take the color out of my breakfast cereals. Fine. Then they take the red out of Doritos and Cheetos, like… “Nude” chips? Nobody asked for that. But okay. Now they’re talking about Kool-aid?! Get fucked. NEXT THING YA KNOW, THEY’RE COMING FOR MY DAMN SWEDISH FISH! OVER MY DEAD (IKEA-MEATBALL-FILLED) BODY!  So before the imminent collapse of all candies and junk food that we hold holy, we thought it appropriate to concoct a proper send-off to one of the GOATs…the Swedish Fish. Fun fact: did you know the fruit flavor in them is Lingonberry? Thanks for sticking with us, we’ll teach you a fun fact here and there.   While the Booneshine crew was in town, the topic of things we always wanted to make, but hadn’t yet, came up. Lo and behold, Swedish Fish swam across our insane venn diagram of hopes and dreams. So here we are. Fighting for what we believe in. Red 40. And fish. And Swedes. We literally melted down a whole lot of Swedish Fish and diluted that to start off our base, then conditioned that further on a whole mess of Lingonberry. So yeah. This is that. Sweet, tart, and it tastes like Swedish Fish. Why did you look for a flavor description on this, ya damn nerd? Stand up for Red 40, or whatever your cause is, and swing by to get you some. Available this Friday 5/1 in AVL and DRM, and next Friday, 5/8 at Booneshine! AND MASSIVE THANKS KYNDRA SWEEP (@flywithsparrowsart ) FOR THE LABEL ART! Please check out our artist of the month and pop by our AVL taproom to see (and purchase!) some of their rad art!

After our last collab with the @booneshinebrew crew (a dope-ass Hazy IPA called “Screaming Into the Void”), you know we had to have them over to whip up a collab on our turf. It felt super fitting to brew something hoppy, but a little more crispy this time to compliment the Hazy crusher they produced. Obviously, we had to crank out a West Coast Pilsner. And thus, “Until the Void Screams Back” was born. What’s a West Coast Pilsner? GLAD YOU ASKED! Essentially, think of a West Coast IPA with some extra crispness and a dialed down hop intensity to increase drinkability while still maintaining a firm bitterness and bold hop presence. Yes, we will probably copy-paste the definition of this style every time we release one. Get over yourselves. Mashed with a base of 100% @Riverbendmalt , comprised of Chesapeake Pilsner and a dash of Chit Malt. Hopped generously throughout the boil with Crosby Deep Cut Cascade and Whirlpooled heavily with Mosaic. We hadn’t tried a Hot Dip on a WC Pils before, so we threw some Centennial Prysma in there as a Hot Dip before fermenting low and slow with our House Lager Yeast and spunded for natural carbonation. It was then hit with a Dry Hop of Simcoe Deep Cut Cascade CGX before being laid down for a slightly-shorter-than-normal rest in our Horizontal Lager Tanks. We experience a body that just lets the hop oils roll right down it’s back, a VERY CRISPY and lil’ body with a restrained Malt presence, a firm bitterness of sappy-yet-fruity resin, a burst of Orange Marmalade straight out of the jar, a touch of Peach-meets-Berry, and juuuuuust a punch in the face of dankness. This is what happens when you scream into the void…sometimes it screams back. We love this project just as much as we love the Booneshine crew. It’s rare these days to strike such a chord with another group of folks, and from the first time we met, I felt like we went way back. We’re super stoked on this next chapter in the collab series with them. Available on draft and in cans in AVL and DRM on Friday 5/1, and at Booneshine on Friday 5/8. Don’t worry…we also made something way more fun with them, too…

“WELCOME TO PYRAMID COUNTRY‘’ has returned! Much like the pyramids of Giza, NO ONE KNOWS how this beer was created! My money is on extraterrestrials. Okay, maybe some people know how it was made. NASA?! Indiana Jones?! Anubis?!?! DARE I SAY the DSSOLVR BREW TEAM????  This West Coast IPA is crafted with a simple base of 100% @riverbendmalt comprised of Chesapeake Pilsner and Chit Malt. We went heavy on the hops throughout the Boil and Whirlpool with Chinook, then amped up the fruity-tooty vibes by hot-dipping it in the fermenter with El Dorado Incognito. Fermented low and slow with our trusted West Coast yeast and naturally carbonated. It’s dry-hopped generously with Idaho 7 and Columbus Cryo for maximum raditude. Expect riffed-out bliss, fresh Grapefruit pith, resinous Pineapple wedges, seaside spliffs, someone noodling on a guitar just right, and a big fat bag of Mike and Ikes washed down with a glass of Purple drink in those nostalgic plastic grenade-style jugs. Clean, crisp, refreshing, fruity, and just bitter enough to keep you coming back for more. We’re distinguishing our more malt-driven and bitter IPAs as the Hustle series, labeled “American IPA.” For our West Coast IPA, like this one, we’re focusing on a lighter Pilsner base with fruity hops and slightly lower bitterness. HOPE YA DIG THIS LIL RIFF, Y’ALLLLLLLLL! Available on draft and in cans on Fri 4/25 in AVL and DRM.

It’s been over 6 years and we had never made a Belgian Ale…until now. “Endless Journey” is our first ever Belgian Dubbel, dreamt up by Jamis (our cellarman extraordinaire) and brewed in celebration of the nonstop path of growth we’ve been on since day one here at DSSOLVR. We started with a grist of 100% @riverbendmalt , of course. Comprised of a blend of Cumberland Pils, Light Munich, Chit Malt, and a dash of their Double Kilned Munich. We then put this baby through a 4-hour extended boil to really drive a touch of extra color and depth. The We then fermented this with a new-to-us Belgian yeast, added in Dark Candi Syrup right toward the end of fermentation to kick up some extra fruity-tooty character, and then spunded the tank for natural carbonation.  We experience toasted Brown Bread alongside a Clove Tea, Raisins dipped in Caramel, a hint of Black Licorice, all atop a complex body with an incredibly smooth finish. We’re pretty chuffed with our first Belgian! We always encourage our staff to fire off whatever beer ideas they may have, and Jamis’s first request was a Belgian Dubbel. We honestly said “not right now” at first, honestly afraid that Belgian Ales had fallen too far out of style, but now we’re kicking ourselves for waiting so long! We couldn’t be more grateful for Jamis’s patience to bring this to life, in any event! Don’t worry, this has inspired us to bring forth some other old-world styles soon…  Available on draft and in cans NOW in AVL and DRM.