From the Vault

series

Featured bottles

  • Ferme Rouge

    Tart Red Ale - 7.5%

    Tart and refreshing meets rich and coz.y. This versatile beer expresses flavors of walnut, cacao fruit, and toasted oak alongside a bright and quenching disposition. It's a perfect fireside beer, be it beach or hearth.

  • Rhus Jus

    Sour Ale with Sumac, Elderflower, and Elderberries- 6.6%

    A place-based, mixed-culture sour ale, fermented with Saccharomyces and Lactobacillus, that was racked onto the brilliantly red cones of foraged staghorn sumac, elderflower and elderberries. After developing for 9 months, the beer showcases notes of honeysuckle, tart apple, and lemon.

  • Immensity

    Cognac Barrel-Aged Barleywine - 375ml - 11.25%

    We've had this barleywine hanging around the brewery in a barrel just taking on all the flavors that age and oak can throw at it. Very rich characteristics come from all angles. The Cognac barrel imparts complex notes from the oak and spirit.

  • Field Parade

    Centennial Fresh Hop Sour Saison - 375ml - 5.5%

    We started with a traditional Saison base, fermented it with Belgian yeasts and Lactobacillus, and then dry-hopped it with an abundance of fresh-picked Centennial hops from Crosby Hop Farm. The result is a deliciously well-rounded fresh hop sour Saison with lingering citrus and floral notes and a hint of earthiness.

  • Native Flora Year 2

    Blend of 1st and 2nd Year Wild Ale - 375ml - 5.8%

    Brewed in old-world fashion, this beer was wild inoculated from the surrounding environment by leaving the hot wort out to cool down in our coolship. No yeast or bacterial cultures were added, but only Native Flora that found its own way there. We brewed the beer with Belgian Pilsner malt and raw white wheat, then added whole leaf aged hops for an added layer of authentic character. This batch is extra special as it contains a blend of our 1st year and 2nd year beers

  • Fallen Dynasty

    Barrel-aged super saison w/ jasmine green tea - 375ml - 8.25%

    This Super Saison is barrel-aged and infused with Jasmine Green tea for a unique and aromatic twist.

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 into beautifully sour beverages. These “Vault 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 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.