From the Vault

series

Featured bottles

  • Tree Spirit Bottle being held

    Tree Spirit

    Sherry-Brandy Barrel-Aged - 7% ABV

    Inspired by Belgium’s famous Kriek-style beers, we used 100% un-pitted sour Pacific Northwest cherries in this foeder-aged ale then further aged it in Sherry Brandy barrels. Its lovely barrel character is layered with complexity and predominant flavors of vanilla, marzipan, and vibrant cherry.

  • Hand in Glove

    Barrel-Aged Golden Ale with Kiwi Berries - 7.5%

    We fermented this beer with Brettanomyces claussenii and aged it in a Boedecker wine barrel for a year before we added Anna Hardy Kiwi berries from Cougar Ridge in Happy Valley, Oregon. After a secondary fermentation with wild bacteria, it was aged an additional year and a half.

  • Division Day

    Pinot Noir Barrel-Aged Belgian IPA - 8.5%

    Our Minor Key collaboration laid to rest in Vidon Winery Pinot Noir barrel for nearly a year has a resounding balance, slight acidity which brings out the flavors of fruit, Pinot Noir, and excellent toasted barrel notes.

  • Folk N' Friends

    Barrel-Aged Blended Dark Ale - 8.9%

    Our barrel-aged Imperial Stout was blended with 2 distinct dark beers to create this delightful final product. The stout adds a nice roasted malt character while the other two beers meld the flavors together so that no one flavor predominates. Big in flavor, light oak character, low amount of spirit barrel influence.

  • Empire of Oak - Talus

    Blended Dry Hopped Barrel-Aged Super Saison / Talus - 8%

    A blend of two foeder-aged ales, dry-hopped with Talus hops. The first ale was fermented with 2 strains of Saccharomyces yeast and a secondary fermentation of 4 Brettanomyces strains before being combined with a second ale that was fermented with a Lachancea species.

  • Golden Oak

    Belgian Pale Strong - 9%

    This bold yet approachable Golden Ale was aged for 8 months in neutral French oak for its unique soft tannins and lightly toasted character. The long rest in barrel softened the original beer, imparting a nice almond flavor.

  • Black Cap

    Foeder-Aged Ale with Blackcap Raspberries - 9%

    We took our foeder-aged ale and further aged it for a year in a Sherry/Brandy barrel with a huge amount of native blackcap raspberries. It’s a velvety purple color with a raspberry bouquet, and a subtle nuttiness. Juicy, but finishes dry.

We’re sour beer lovers here

at Little Beast Brewing.

From our first brew in 2017, we've crafted beer with the help of diverse yeast and bacteria that, over time, transforms them into beautifully sour beverages. These beers take time and they're worth it. But we also craft sour beer that can be made in 3-4 weeks, packaged in cans, and enjoyed fresh.

And, we do so in a very unique way.

While most quick sours you encounter on the market

are kettle sours,

ours are not.

Our Brewmaster and Chief Bug Wrangler, Charles Porter, came up with a whole new way to craft sour beer that results in a refreshingly tart beer with a clean profile that avoids some of the off flavors that kettle sours produce. So, here's our secret -- we brew a typical recipe (with hops) and begin primary fermentation in the tank. When it reaches high kräusen, we blend in a Lactobacillus fermented sour wort to lend the beer its tartness. And because we're adding that Lacto to hopped wort, it will no longer metabolize sugars to produce lactic acid. That is to say, it won't continue to sour beyond where its at. Normal beer is around a pH of 4.2, exceedingly sour beers that can be tough to palate are around 3.0 pH and our beers end up at around 3.3 to 3.4 pH, making for a more approachable end result.