Beer Release

Little Beast releases Cans of Wolf Camp Hoppy Saison + Hot Break Dry-Hopped Sour

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Portland’s Little Beast Brewing has two new seasonal beers destined for 16oz cans and 4-packs this week –Wolf Camp Hoppy Saison and Hot Break Dry-Hopped Sour Ale. Both beers will be released this week on April 10th, as part of the new rotating series of two beer releases every four to six months. 

More from a press release:

Hot Break is an easy drinking ale for sour beer lovers. A combination of two distinct fermentations, both base beers are similar in that they are made with American Pilsner malt, German pale wheat, and oats. The first base beer is naturally soured during fermentation with lactobacillus, while the second base beer begins fermentation with saccharomyces and is racked into the first beer during high krausen. The beer is unfiltered and unpasteurized when it is canned. The result is a thirst-quenching, clean, and crushable tart ale with a bright, lemony and passionfruit character, with distinct notes of mandarin zest and lime from dry hopping with Mandarina Bavaria hops.

Wolf Camp introduces a subtle and playful spin to a classic Belgian-style Saison. The profile of the base beer is traditional for the style with a bold Pilsner malt character. The beer finishes dry from fermentation with two saccharomyces yeast strains. The hop schedule also matches a traditional style except that with each new batch, Little Beast will dry hop the beer with a different American hop variety. The first Wolf Camp cans released on April 10th feature Chinook hops for a piney, resinous, and deep-seated grapefruit character, however the version on draft that day at the Little Beast Taproom makes use of El Dorado hops. With subsequent batches, drinkers can check the bottom of the can to see which hop variety was used in their beer. 

“These beers represent one of our brewery’s most formidable challenges to date–to make beers that are more approachable than anything we’ve previously released, while maintaining the complexities in flavor, and depth in process that we cherish when making beautiful mixed-culture and Belgian-style beers,” said Charles Porter, Little Beast Brewmaster and Co-Founder.  “We are extremely pleased with the profile on these beers and can’t wait to introduce them to the world.”

Both Wolf Camp and Hot Break will be served on draft and in cans at the Little Beast Brewing Beer Garden in SE Portland beginning at 5:00pm on April 10th. Over the coming weeks the beer will see distribution throughout Little Beast’s network in Oregon, Washington and parts of California. The Little Beast Brewing Beer Garden is located at 3412 SE Division Street in Portland, Oregon.

Hot Break and Wolf Camp Beer Release

April 10th, 5:00pm

Little Beast Brewing Beer Garden / 3412 SE Division St. Portland, OR

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About Little Beast:

Founded by partners in life and work, Charles Porter and Brenda Crow, Little Beast is a family brewery with a passion for making great beer and sharing it with others. We craft wild, wood-aged, and blended beer naturally with diverse cultures, including Saccharomyces, Brettanomyces, Lactobacillus, and wild flora. By harnessing the little beasts that ferment our beer, we capture their untamed beauty and produce farmhouse beers that are diverse in flavor and rare in character.

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: SamuraiArtist@NewSchoolBeer.com

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