Little Fish Beer Archive: Every beer we have ever brewed

Blonde ale with Turkish bay leaves

She / They / Her / Them is our 2023 International Women’s Day beer. The women and non-binary co-workers at Little Fish (Athens & Dayton) designed and brewed this beer, but it was largely conceptualized and led by Renée Noll, our first female brewer at Little Fish. We’d like to wish Renée all the best, ... Read More

Traditional-process sour blonde ale

In the spring of 2019, the crew of Jackie O’s and Little Fish slipped on their boat shoes and brewed a very traditional wort, consisting of the finest Ohio two-row malted barley, organic Ohio Red Fife wheat, and a combination of attic-aged and traditionally-dried hops.

After cooling overnight in the Little Fish’s coolship, sails unfurled in ... Read More

Estate #7 is our FIRST EVER batch of sour beer produced with estate wildflower honey, from our beehives, just footsteps away from our brewery doors. This beer came from a single American oak barrel of sour blond ale that was 4 incredible years old. In 2020, we added a modest amount of strawberries and blackberries to that barrel, but it ... Read More

Winter White I.P.A.

A hazy beer with a wintery twist: First off, it’s mashed with our go-to base of Ohio-grown & malted barley, wheat, and oats, but with a much higher percentage of wheat, for an extra-light appearance and soft, fluffy mouthfeel.

Hopped in the kettle with Falconer’s Flight, and lightly spiced with fresh-cut ginger and ground coriander.

Fermented with our preferred thiolized-hazy ... Read More

Apple Brandy Barrel Maker of Things, as of November 2022, has only been released once, exclusively to the Wild & Local League, our barrel-aged beer society. In October 2022, this beer won a gold medal at the Great American Beer Festival for Wood & Barrel-Aged Sour Beer.

Maker of Things is our flagship sour red ale, and after aging for years ... Read More

We brewed this very balanced, old-school pale ale with fresh, wet hops from our hop arbor, just steps outside our brewery in Athens Ohio. The malts used were Haus Malts pale, honey, and caramel 90. Bittering hops were Auburn Acres Triple Pearl & Comet. Towards the end of the boil, we added over 30 pounds of fresh ... Read More

100% Ohio-grown Kellerpils (unfiltered pilsner) brewed with fresh, wet hops (Cascade, Riwaka, and Chinook) from our hop arbor at our Athens brewery. The malt is Ohio pilsner from Haus Malts. Also includes a bittering charge of Auburn Acres Triple Pearl hops. Fermented with our house lager strain.

Flavor Profile: Clean and lightly sweet pilsner malt aroma, with herbal hops. Crisp ... Read More

Hazy I.P.A. brewed with a base of Ohio malts and New Zealand hops. The most recent batch, released in January 2024, features Motueka as the only dry hop varietal. Named for New Zealand’s equivalent of the Appalachian Trail (pronounced “Tee Ar-ah-Roh-ah”)

Flavor Profile: Citrus (notably lime), tropical fruit, and light grassy aroma. Juicy hop flavor with a fluffy and light malt ... Read More

Barrel-aged sour red ale

This variant of Maker of Things, our foeder-aged, mixed-culture sour red ale, was further aged in a single American sherry barrel for over 2 years. It’s really good. The oak character is awesome and the sherry oxidation softens the sourness somewhat.

8.5% ABV, not gluten reduced

For all our love of Belgian beer, we haven’t explored abbey ale brewing at Little Fish all that much. Misty Step is our first crack at a Belgian dubbel: Mashed with Ohio malts plus some Sinamar for color, hopped lightly with American-noble hybrid hops, and spiced lightly some of our favorites: lemon peel, corainder, and grains of paradise. Fermented with ... Read More

Barrel-aged Mexican Chocolate imperial milk stout.

“Pinche Guey” is a Mexican slang expression that’s not easy to translate, but it’s used in the world of professional restaurants (where I encountered it) as an “affectionate insult” to a friend. Pinche Guey (the beer) is our riff on a strong and velvety Mexican chocolate stout. 2023’s batch is a blend of imperial milk ... Read More

Picture This is a fun little pale ale brewed with a base of Ohio malts, hopped in the kettle with Michigan Cashmere, and fermented with a kveik strain. Dry-hopped with Rakau and Mosaic Cryo. A one-off brew? We’ll see!

Moonville Stout is our annual-ish blend of bourbon & spirit barrel-aged imperial stout. 2022 saw the blending of a bourbon barrel-aged imperial stout, and a rye whiskey barrel-aged imperial milk stout.

This beer is inspired by the lore of the “haunted” Moonville train tunnel, a local legend in the historical mining town of Moonville, in the Zaleski State Forest. Dare ya ... Read More

Collaboration with our good friends at Seventh Son Brewing, and a fundraiser for Women Have Choices Ohio, funding abortion access in these uncertain times.

This 100% Ohio-grown beer is, loosely, a Finnish-style sahti (a farmhouse ale brewed with copious amounts of whole juniper branches). Ours is a bit lower in alcohol than your typical sahti, but that’s farmhouse mentality for ya. ... Read More

New I.P.A.! Maybe a one-off? More West Coasty than Hazy…but also pretty hazy. Mashed with Ohio barley and hopped with CTZ & Simcoe in the kettle. Fermented with thiolized hazy yeast. Hopped in the kettle and dry-hopped with Simcoe and Zappa. (The name is a reference from the Frank Zappa movie “200 Motels”, if you were wondering.)

Flavor Profile: Tropical fruit ... Read More

Kvass de Piquette takes its inspiration from 2 non-beer beverages: Kvass, a lightly-fermented, bread-based beverage from Eastern Europe, and Piquette, a low-alcohol wine made by rehydrating an already-pressed grape must.

It’s a truly locally sourced, farmhouse table beer, mashed with Haus Malts Ohio pilsner & spelt malts, and over 100 pounds of house-baked sourdough bread per 10 barrel batch. It’s hopped ... Read More

100% Ohio-grown, rustic amber lager with oats & estate spruce tips.

***This just in!: 2023 marks the first year that the spruce trees we planted just footsteps outside our brewery door in Athens, Ohio were big enough (about 10 feet high) to provide us with all the spruce tips (20 pounds) we needed for our annual spruce tip brew! That’s a ... Read More

Belgian-style Witbier.

We cribbed the name “Thunder Bunny” from a hiking trail in Athens, but the name seemed great for a soft beer that is certainly not weak in ABV.

Thunder Bunny is brewed with Haus Malts Ohio 2-row barley & malted wheat, plus some flaked oats. In the kettle, it’s hopped sparingly, and spiced with curacao orange peel, coriander, and chamomile. ... Read More

Quick-sour wheat ale with guava & spices.

Our “Reinheitsgewhat!?” series of sour ales is our equivalent to the ubiquitous “kettle sour”. We don’t sour these beers in the kettle, rather, we use a type of wild-isolated yeast called Lachancea to quickly ferment and produce lactic acid in 2-3 weeks. Much quicker than mixed-fermentation souring, but definitely less complex. Still, it makes ... Read More