Little Fish Beer Archive: Every beer we have ever brewed

We brewed this collaboration beer with head brewer Colin Vent of Seventh Son. Sean and Colin are both huge fans of the Dead Milkmen, and this beer is inspired by a song of theirs called “My Many Smells” We’ll spare you the lyrics, but suffice to say, we decided to make a barrel-aged funky saison with multiple variations of tropical ... Read More

We brewed this grisette (wheat-based farmhouse ale) with Ohio wheat and barley, and Czech Saaz hops. The name “Wild Gift” refers to the yeast that we used for this beer: we “captured” it from the outdoor space at the brewery. This was our first ten barrel batch of beer using this gift of a yeast.

We succesfully isolated a saison-like Sachromyces ... Read More

This is a special taproom only, draft only, release of Woodthrush, aged in wine barrels for 20 months on black currant puree. It’s fantastically tart, dry, and puckery.

Our buddy Pat Balding roasts organic coffee under the name Ridge Runner Coffee. Ridge Runner Lil’ Harvey’s is a variation of Lil’ Harvey’s Milk Stout, cold-infused with whole Columbian Tolima coffee beans. Like Lil’ Harvey’s, we serve it on nitro, for maximum smoothness.

Flavor Profile: Up-front intense coffee aroma, roasted barley and toasty malts, medium bitterness. Very full-bodied.

Head brewer Sean White’s son, Harvey, was born on January 3rd 2014, and this is his “Birth Beer”. It was originally brewed at the Jackie O’s brewpub, and they kindly let Sean take the recipe with him when he left to start Little Fish.

This rich & smooth milk stout is served on nitro for maximum creamy texture. It includes lactose ... Read More

When European brewers first started brewing in America with our native “six-row” barley, they found it had more husk, and therefore more husky flavor, than the European “two-row” barley they were used to. To reduce the husky flavors, they cut in a portion of corn, which has no husk at all. These beers were not the watered-down lagers you see ... Read More

Our House I.P.A. is a rotational I.P.A., meaning we play around with different malt and hop combinations in every batch. The current version (House I.P.A. #14) is our first go at a Northeast Style I.P.A. It’s brewed with Ohio malted barley, flaked oats, Citra, Mosaic, Simcoe, Falconers Flight, and Centennial hops. 6.2% ABV.

P.S., For those interested in our I.P.A. philosophy, ... Read More

A single “treatment keg” of Saison du Poisson infused with over one pound per gallon of fresh local cucumbers from the farmers market. It’s not shy in the cuke department!

This long-titled beer is the first beer we have released that used a significant portion of hops grown right on our trellises in the Little Fish green space. We harvested our vines fresh, and with the help of volunteers, we picked 45 pounds of fresh wet hops for the next day’s brew. Our friend Dave Volkman from Ohio Valley Hops ... Read More

(This beer has a great story…) Even before we opened Little Fish, we always wanted to sponsor a homebrew competition with a “Brewers’ Choice” award. Now every year, for the Ohio Brew Week homebrew competition, we choose one of the twenty-some beers from the best of show table to scale up and brew at our brewery, with the homebrewer who ... Read More

Tart, “hop-less” ale brewed with Ohio wheat and barley, gunpowder green tea, and lemongrass.

FUN FACT: Fermented with Hanseniaspora vinae, a lactic acid-producing yeast isolated from the bark of an ash tree.

This saison is brewed with Ohio wheat & barley, and the juiciest hops we can source from the Pacific Northwest, including Equinox, Citra, Meridian, and Mosaic. The draft version is force carbonated, while the bottled version is bottle conditioned with our our “farmhouse friends” yeasts and Brettanomyces Bruxellensis. For more American hop character, we suggest drinking it fairly young. As ... Read More

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

Petit Poisson is a traditional saison of fairly low alcohol, barrel aged and soured before packaging. It recently won a bronze medal at the 2018 World Beer Cup, in barrel-aged sour ale!

We brew this one with Ohio Pilsner, wheat, rye, and oats, and hop it with American-noble varieties. It undergoes a “short” 3-6 month oak aging period, where it develops ... Read More

Barrel-aged sour blonde ale with pawpaw fruit.

Ah, the serenity and beauty of nature…what a calming effect it has on the spirit! As we take a moment to breathe in that fresh air, small creatures remorselessly devour their prey alive, in a never-ending cycle of life and death.

You might take a moment to contemplate the seeming absurdity of it all while ... Read More

Woodthrush is named for the Wood Thrush, whose birdsong is evocative of the lush and shady deciduous forests of Southeast Ohio. It’s a malty but dry farmhouse ale with a light spicing of coriander, lemon peel, and grains of paradise. Woodthrush is mashed with a base of Ohio pale, Vienna, and Munich malts, as well as malted wheat (from Haus ... Read More

Barrel-aged Biere de Garde

We age our lightly spiced “Farmhouse biere de garde” in red wine barrels for 3-6 months with wild yeasts and bacteria, where it picks up some sourness, wine/oak character, and some “barnyard funk”. It’s then bottle conditioned for at least two months before releasing. This beer picked up a Gold Medal at the 2016 World Beer Cup ... Read More

“Reinheitsgewhat!?” is a series of beers inspired by German Berliner weisse. However, it leaves the malt-hops-water-yeast constrictions of the Reinheitsgebot behind. We actually use no hops, but rely on acidity and interesting herbs or spices to provide a counterbalance to the beer’s sweetness. Many, but not all, contain fruit.

This batch was brewed with strawberry and rhubarb puree, as well as ... Read More

Back after a short hiatus, our flagship saison is back with even more of our own unique regional terroir. This 100% Ohio-grown mixed culture saison was open fermented in our own coolship, and then spent close to 10 months in a dedicated stainless tank that serves as a solera vessel for all future batches.

This barrel-fermented, mixed fermentation saison was inspired by an old children’s poem by Edward Lear called “The Owl & The Pussycat”. The specific line is: “They dined on mince, and slices of quince, Which they ate with a runcible spoon”. Some people interpret that as a spork, but no one really knows what he meant by “runcible”.

Runcible Spoon the beer ... Read More