Little Fish Beer Archive: Every beer we have ever brewed

Hazy Imperial I.P.A. with Mosaic, Simcoe, and Pink Boots blend hops. Gluten Reduced

Pineapple-Habanero-Lactose Hazy I.P.A.

Stabby Cat was first conceptualized and brewed as our International Women’ Day Brew in 2021, but we loved the results and decided to keep this beer as a semi-regular offering.

Stabby Cat starts with a mash of mostly Ohio grains including malted barley, wheat, and oats. It’s hopped in the kettle with the best “hazy hops” ... Read More

Barrel-aged sour ale with black currants, raspberries, and blackberries.

“Orrery” is an intrepid blend of fruited, barrel-aged sour blonde ales. The brightness of the fruit, and the dry, sparkling finish created an image in my mind inspired by some of my favorite science fiction and fantasy: An orrery — a working, moving map of a solar system — with planets ... Read More

Coconut Porter

Bourbon barrel-aged coffee-vanilla imperial milk stout.

Any Twin Peaks fans in the house? There’s a little monologue by Agent Cooper to Sheriff Harry Truman at the local diner about what we would nowadays call self-care:

“Harry, I’m going to let you in on a little secret. Everyday, once a day, give yourself a present. Don’t plan it, don’t wait for it. ... Read More

100% Ohio-grown IPA with fresh hops from our arbor! Gluten Reduced

100% Ohio-grown brown ale. Perfect for sessioning on a comfy but somewhat beat-up couch that has seen years of butts.

Couch session is brewed with the finest of Ohio-grown two-row barley, malted by Haus Malts, brewer-roasted chocolate malt, and Cascade hops from Barn Talk hops. Fermented with a clean ale strain. Simple and straightforward, as it should ... Read More

FERM 2200: dry-hopped grisette (wheat saison), bottle & keg conditioned with Brettanomyces. We brewed this beer in collaboration with the students of Hocking College’s “Fermentation 2200” class on March 27th, 2020. We really let them take the reins on this recipe, and they conceptualized a brew that spoke to us as brewers & lovers of simple, elegant Belgian-style beers.

We started brewing a 100% Ohio-grown Bavarian-Style Hefeweizen during the height of the Covid pandemic, and called it “Mask Up, Yo!” to help spread the message of masking for public safety. Well, it seems we have thankfully moved past the point of all needing to mask in public, so it’s time for a name change. But not time to ... Read More

Barrel-aged sour brown ale refermented on Turkish Figs. Named for / inspired by the eloquent and informative book of the same name by Mike Shanahan.

A supremely drinkable West Coast I.P.A., brewed with PNW hops (Centennial & Simcoe). Named for the classic Athens-area summer swimming hole of yore.

Flavor Profile: Classic citrus & pine hop aromas. Less bitter than your average West Coast I.P.A., because we aren’t in to mouth-crushing hop bitterness. Soft malt profile & medium body.

6.5% ABV, gluten reduced.

 

Barrel-aged sour ale with peaches.

Cleft is a blended sour Blonde ale, refermented on the best, freshest peaches we can find. The first batch of Cleft earned us a coveted GABF silver medal (Fruited wood-and-barrel aged sour, 2020 Great American Beer Festival.) That being said, every batch will be slightly different.

Batch 4 was aged at least 3 years in oak, ... Read More

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