Little Fish Beer Archive: Every beer we have ever brewed

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 ... 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 ... 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 ... 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 ... 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. ... 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 ... 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 ... 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 ... 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 ... 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 ... 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 ... 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 ... Read More

Rustic amber lager with oats & estate spruce tips.

***2024 Note: Due to some minor malt and hop shortages, Spruce Crispy is NOT 100% Ohio-grown this year…but it’s pretty close. We’ll get it back to full Ohio-grown status in 2025***

Spruce Crispy is brewed with a variety of Ohio malted barleys, caramel malts, and a healthy helping of malted ... 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 ... 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 ... Read More

Hoppy Belgian table beer.

Sometimes you brew a collab that turns out so good, you want to make it a part of your semi-regular beer rotation. That’s certainly the case for this lovely little table beer that we originally brewed with our friend Vaughn Stewart from Bookhouse Brewing in Cleveland, Ohio (check out his book shop-themed taproom if you’re in ... Read More

German-style Kölsch

“Krüllsch” is our crushable kölsch (a light German ale style originating from the region of Cologne). It’s not very hoppy, but has a light bitterness and a light floral/spicy noble hop presence. Though light in color, it’s mostly malt-focused. It’s an ale, but it’s fermented with a special German ale yeast at cooler temps, and then cold-lagered. You ... Read More