Little Fish Beer Archive: Every beer we have ever brewed

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.

Inchworm was crafted from a single, “neutral” French oak wine barrel of a strong-ish sour blonde ale, brewed with a base of Ohio-grown barley & oats. Aged a total of 21 months in oak, Inchworm spent its final 6 weeks refermenting on over 2 lbs. per gallon of beautiful black raspberries from Stokes Berry Farm in Wilmington, Ohio. ... Read More

Sour red ale aged two years in pinot noir oak barrel and refermented on pinot noir grapes

Imperial stout, aged 10 months in Middlewest Wheated Bourbon barrels, and conditioned on Ghana cacao nibs and Madagascar vanilla beans.

Hazy I.P.A. brewed with a base of Ohio-grown pilsner malt, wheat, and oats, and hopped with Azacca & Simcoe.

Quick-sour wheat ale, inspired by one of our favorite summer desserts: fruit crumble with vanilla ice cream. Brewed with Ohio-grown barley & wheat, and just a handful of hops. After fermentation with a Lachancea yeast that produces lactic acid, we add raspberries, blackberries, and sweet cherries, lactose, vanilla, cinnamon, and nutmeg.

Flavor Profile: Medium-high on the sourness spectrum. The aroma ... Read More