Little Fish Beer Archive: Every beer we have ever brewed

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 the ... 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 get ... Read More

Imperial milk stout aged in rye whiskey barrels. A portion of proceeds will be donated to Razom Emergency Response to support Ukraine.

Saison du Poisson was our first beer ever brewed at Little Fish, and over the years it has undergone many iterations and evolutions. The latest batch to be bottled is 100% Ohio-grown, and not only that, it was brewed with hops grown and harvested entirely from our hop arbor here at the brewery.

Saison du Poisson is mashed with a base ... Read More

Hazy I.P.A. with the Galaxy, Equinox, and Sabro hops

We keep this crushable, zero-percent alcohol seltzer on draft almost year-round, and we probably drink just as much of it in-house as we sell. It’s made with just cranberry juice, tart cherry juice, and water. The total juice percentage is around 20%, so although we don’t keep caloric info on this beverage, you would have to drink 5 ... Read More

We keep this non-alcoholic soda on draft almost all of the time. It’s made with just Athens county water, hand-peeled organic ginger, and raw cane sugar. Take a crowler home: It makes a great Moscow mule or Kentucky mule!

Our take on the “area code themed” American wheat ale.

Wheat ale brewed with only Ohio malted barley and wheat, Ohio Cascade hops, and organic jasmine green tea.

Mixed-fermentation farmhouse ale, refermented on fresh watermelon, and conditioned on foraged sumac berries.

Hazy I.P.A. hopped with Mosaic and Citra, and fermented with a custom, experimental yeast from Berkeley Yeast: Hornindal Kveik yeast engineered to release bound thiols in malt and hops, resulting in highly expressed tropical fruit characteristics

Barrel-aged saison with Sumac, Lemon Verbena, and Wild Persimmons

Quick-sour wheat ale with peaches and organic jasmine green tea

Hazy I.P.A. with Simcoe, Cashmere, and Equinox Cryo.

*Drinking Safari Flaps may or may not help you roll your hat down your arm like Fred Astaire.*

Hazy pale ale, mashed with a base of Ohio malts, and hopped in the whirlpool with Nelson Sauvin, one of our all-time favorite hops. Fermented with our Thiol-releasing hazy yeast strain, and dry-hopped twice with generous heaps of Nelson Sauvin. Its quite a crusher.

100% Ohio-grown saison with dent corn. *What’s up with the name?* This beer was brewed with the intention of being an American lager (Tough Track) until Sean realized he FORGOT TO ORDER YEAST! Oops… an extra handful of knockout hops and some ready-to-harvest saison yeast brought you this decidedly wonderful accident of a saison.

Dear Science was the first hazy I.P.A. we brewed at Little Fish that uses a special strain of yeast, which was experimental at the time, but is now commonly accepted in the world of craft brewing. A “thiolized” yeast is a normal brewing yeast that has been ever so slightly genetically modified, to heavily express a trait found in ... Read More

Estate #6 is an exclusive Wild & Local League bottle release. This batch consists of a single oak barrel of mixed-fermentation saison, blended in the barrel with apple cider from our trees at the brewery, pear cider from Hirsch Farm in Chillicothe Ohio, and Ohio wildflower honey. Dry, floral, funky, and not too sour.

Historical Ohio farmhouse ale recipe from Sugar Creek Farm: Turbid-mashed biere de garde with orange peel, coriander, and licorice. Cooled in a coolship and aged in oak for over a year before dry-hopping and bottle conditioning.

Flavor Profile: Medium-high on the sourness spectrum, wine-like oaky character, and aged an hop “funk”. Dry finish.