Little Fish Beer Archive: Every beer we have ever brewed

Silver medal winner: Fruited wood-and-barrel aged sour, 2020 Great American Beer Festival.

Cleft is a blend of 3 distinct sour blond ale barrels, aged for an average of 19 months in oak. Refermented on 3 pounds per gallon of Ohio peaches from Hirsch Farms. Light and lambic-esque, with a vibrant peach radiance.

100% Ohio-grown, maple syrup maibock collaboration with our good friend Vaughn Stewart, owner/head brewer of Bookhouse Brewing in Cleveland, Ohio. A range of barley malts from West Branch Malts & Haus Malts, Cascade hops from Barn Talk Hops, and extra-dark maple syrup from two Athens-area producers: Sticky Pete’s & Colde Comfort Farm.

Hazy I.P.A. hopped with Galaxy, Cashmere, Mosaic, and Sabro hops. ***10% of all proceeds go to support the American Civil Liberties Union, in their fight to strengthen & protect voters’ rights for everyone in the U.S.!

Introducing Bourbon Barrel Batch 300: a celebration of our 300th brew at Little Fish and our very first barrel aged imperial stout. Brewed with Ohio base malts, and aged for 11 months in Ohio wheated bourbon barrels from Middle West Spirits.

Down Bathyscope is an oak-aged Czech pilsner, brewed with the finest Weyermann pilsner malt, Czech Saaz hops, and fermented cold, with our preferred lager strain.

The first batch of Down Bathyscope was lagered in French oak wine puncheons, but since then, we have found a method that works better for us: We hand-toast American white oak barrel staves from Speyside ... Read More

Bring the beach to your home with a tropical escape into this quick-sour with lactose, pineapple, passion fruit, guava, and toasted coconut.

Hazy I.P.A. brewed with lactose sugar for extra body and a slight sweetness. As with all of our hazy I.P.A.’s, we start with a mash of Haus Malts Ohio-grown barley, wheat, and oats. To be honest, the hops can rotate on this beer, based on availability and our momentary whims, but they’ll be the best stuff we can ... Read More

 

Kvass-inspired mixed-culture ale.

Kvass, a sour, lightly-fermented, bread-based beverage of Eastern European origin, is a fascinating liquid that we love to explore. Kvass would have been traditionally made with sourdough bread and fermented with similar cultures. And to us, nothing embodies a feeling of “home” more than a rustic, hearth-baked loaf of bread.“Homey” starts in our kitchen, where we bake ... Read More

Armitage Road Field Blend was named for the art of field blending wine: where blending is done by tasting different grape varietals in the field, and fermenting them together. In this spirit, we crafted this beer from fruits within our immediate reach. The base beer is a single barrel of sour blond, fermented for 24 months in American oak. To ... Read More

As brewers of barrel-aged sour beers, we achieve consistency by blending multiple oak barrels of mature sour beer into each batch of finished beer. But sometimes, we need to exercise the wisdom and restraint of keeping a particularly tasty, unique barrel to itself, so that it will not be lost in the blend. In this spirit, we bring you ... Read More

“We brewed this beer with our fellow cosmonaut, Chris Davison, of Wolf’s Ridge Brewing, back in January of 2018. After 19 months of interstellar travel – the last three months on raspberries – it has now arrived at its destination. Enjoy.”

Imperial milk stout infused with Ridge Runner coffee and whole vanilla beans.

Belgian Quad

2024’s batch of Balaclava is honestly….stronger than anticipated, by about 1.5% ABV. We had a great extract on the mash, and the Belgian yeast really went to town on all those fermentable sugars. Sip carefully; it’s sitting at 11% ABV.

Balaclava is our take on a Belgian Dark Strong ale. 2024’s brew was mashed with a blend of specialty ... Read More

This German-style schwarzbier (dark lager) was originally a home-brew recipe by current production brewer Tim Wasserman.

Any Sea is a blend of two hand-picked sour barrels: A sour red ale, aged 20 months, and a mixed-fermentation saison, fermented entirely in the barrel for 4 months. Both barrels were refermented on nectarines & peaches, added at the peak of ripeness. Any Sea was further bottle & keg conditioned for 6 months before release. As always, this ... Read More

Hazy I.P.A. with Citra, Cashmere, and Nelson hops.

Work party is our wet hop IPA featuring over 100lbs of fresh Cascade, Chinook, and Crystal hops from our own hop arbor.

Estate #5 is a “clean” saison, brewed entirely with Ohio-grown ingredients, and we want to tell you all about it. Mashed with a base of pale barley, wheat, and oat malts from our buddies at Haus Malts, hopped at the beginning of the boil with a small amount of Nugget from Hoppin’ Wheel farm, massively (for a saison) hop-backed ... Read More

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.