Little Fish Beer Archive: Every beer we have ever brewed

This tropically-inspired saison is an adaptation of a homebrew recipe from Marius Fekete, whose beer we chose from a best-of-show round (of over 30 beers) at the Ohio Brew Week homebrew competition, to brew on our 10 barrel system. Marius and his friends helped us brew this batch up on September 26th, 2019.
Beleza Tropical was brewed with Ohio-grown barley ... Read More

Quaffadelic is a malty yet quaffable, hoppy, and overall drinkable pale ale. Featuring Citra and Moasic hops and a malty backbone.

This sour brown ale was aged 22 months in used French oak wine barrels & neutral American oak bourbon barrels, and refermented on raw buckwheat honey, which adds an earthy, caramelly flavor and mouthfeel.

100% Ohio Grown kveik ale with locally foraged pawpaw fruit.

100% Ohio grown American corn lager.

100% Ohio-grown hazy I.P.A. Malted with West Branch pale barley, Haus wheat, oats, and caramel 20. Hopped with Auburn Acres Chinook & Triple Pearl, Knauss Chinook. Gluten Reduced

Statement of Purpose is a collaboration with our good friends at Branch & Bone Artisan Ales. This 100% Ohio-grown saison is mashed with barley, emmer, and kernza grains. It’s hopped in the whirlpool & dry-hopped with Chinook, Triple Pearl, and Comet from Auburn Acres farm. Keg & bottle conditioned with Brettanomyces. Funky, but not sour.

This extremely small batch is the first beer we have made with plumcot fruit (a plum-apricot hybrid) from trees we planted 4 years ago, when we first started Little Fish.

The base beer is lambic-inspired, brewed with barley, wheat, and aged hops, and fermented in oak barrels for over a year. It was then refermented on 1.25 pounds per gallon of ... Read More

We are fascinated by the commonalities between sour beer brewing and winemaking. Both rely on the subtleties of terroir, nuances from oak aging, and plenty of patience.

More importantly, we have learned that sour beer and wine grapes can meld together into an exceptional drinking experience.

This mixed-culture saison was brewed with Ohio-grown barley and oats, malted by our friends at Haus ... Read More

We are fascinated by the commonalities between sour beer brewing and winemaking. Both rely on the subtleties of terroir, nuances from oak aging, and plenty of patience.

More importantly, we have learned that sour beer and wine grapes can meld together into an exceptional drinking experience.

This mixed-culture saison was brewed with Ohio-grown barley and oats, malted by our friends at Haus ... Read More

Assistant Brewer Tim’s first solo recipe!

Tim concocted this beet-ginger saison with:

-Ohio-grown Haus Malts barley, rye, oats, and spelt

-German & American hops

-Fresh ginger in the boil

-Fresh peeled & grated beets in the fermenter after primary

Maraca Frog is our collaboration brew with Market Garden Brewery. Brewmaster Andy Tveekram has been a longtime hero of ours since the homebrew days, and it was an honor to have him down at Little Fish for the brew.

This adjective-laden Hazy-Imperial-Wheat-Kviek I.P.A. was brewed with a base of Ohio-grown barley and wheat from our buddies at Haus Malts. It was ... Read More

An “International” I.P.A., Bike Kviek is brewed with barley and oats grown & malted by Haus Malts, in Ohio. New Zealand Rakau hops, Australian Galaxy hops, Czech Saaz hops, and German Hallertauer Mittelfruh hops and fermented with a Norwegian farmhouse ale yeast. Made to celebrate the devoted bike racers in the 2019 Athens Brick Criterium Bike Race.

Hazy IPA brewed with Ohio barley, spent, rye, emmer and hopped with pacific north west Azacca, Crystal, Centennial, and Chinook.

Passionista is a vibrantly fruity, barrel-aged sour, which starts with a blend of our best barrels of sour blonde ales. The current batch (2021 packaging) averages 24 months in oak, and is refermented on 1.5 pounds per gallon of passionfruit puree. The base malts are mostly from Ohio. The hops are mostly aged, as they are in traditional lambic brewing.

Flavor ... Read More

Barrel soured Saison with concord grapes that were handpicked by head brewer Sean White alongside his wife Clarissa and son Harvey in 2016. Aged in oak barrels for over a year and then bottle conditioned. Only 250 bottles, hand numbered and limited to 3 per customer.

Dirt Cred is not your convenience store malt liquor, but it’s inspired by the “40’s” we drank before (thankfully) being introduced to better beer. Made from Ohio barley, corn, and rye, hopped with German Hallertauer and and finished with our own blend of house funky cultures. Bottles are conditioned in 1.5 liter green glass for a pleasant light-struck character.

Flavor profile: ... Read More

Barrel aged sour blonde ale with foraged persimmons.

Brakeman’s Cuvee is inspired by the Moonville train tunnel in the Zaleski State Forest, which according to some accounts, is haunted by a brakeman named McDevitt, who drunkenly fell to his death under a train in 1873. (Please, do not operate heavy machinery after drinking this beer!)

The exact blend of Brakeman’s Cuvee will vary from year to year, but it ... Read More

Session IPA, brewed with oats and all Falconers Flight hops.