From the Vault

series

Featured bottles

  • 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.

  • Fallen Dynasty

    Barrel-Aged Super Saison w/ Jasmine Tea
    375ml - 8.25%

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

  • Full Bourbon Jacket

    Bourbon Barrel Aged Imperial Stout
    375ml - 9%

    We started with one our best Imperial Stouts and aged it in several 14yr Elijah Craig bourbon barrels. When we pulled nails (i.e. tasted the barrels), this one particular barrel stood out from the rest. It has robust flavors of roasted barley, melded with oak and bourbon. It’s very rich and luscious and amazingly quaffable.

  • Near to the Wild

    Single Barrel Saison
    375ml - 6%

    We selected a single barrel that was tasting particularly good for this batch. Aged in French oak with a unique strain of sour producing yeast, this beer has an excellent mix of oak tannics balanced by the tartness. The Saison base exhibits nice notes of barley and wheat.

  • Seamless Patterns

    Sour Wit Beer
    375ml - 6%

    Sour Wit Beer with Coriander and Orange Peel.

  • Sheep's Clothing

    Imperial Stout
    375ml - 10.25%

    This Imperial Stout aged in a 14yr Elijah Craig bourbon barrel, with coconut and double fold vanilla added. Luscious with a ridiculous amount of coconut and vanilla, this beer exemplifies indulgence!

  • Turn Around Time

    Oak-Aged Saison
    375ml - 7.5%

    This complex beer started out as a simple saison with pilsner malt, wheat malt, and noble hops. but after aging in French oak for over a year and a half, it transformed into more than the sum of its parts.

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.