Little Beast releases Czech-style Pilsner in Cans and 2018 Black Cap

Though primarily farmhouse focused, Little Beast Brewing is playing with a variety of styles such as their new Czech-style Pilsner in Cans. Next Wednesday, July 24th the Clackamas, Oregon-based brewery will release the 2018 vintage of their Black Cap raspberry foeder fermented mixed culture sour ale in bottles and the new Czech Pilsner in 16oz cans at their Portland taproom and Little Beast Beer Garden starting at 5pm.

More from a press release:

Czech-Style Pilsner is a simple and true-to-style lager, brewed with a Bohemian malt and Czech-grown Saaz hops. The beer has toasted biscuit and bready malt flavors, a classic spicy hop character, and a refreshingly crisp finish. Released just in time for the hottest days of the summer, Czech-Style Pilsner will be available on draft and in limited 16 oz. cans. The beer can also comes with a special label design by Portland designer, Andy Morris. 

Black Cap is a foeder aged ale with black cap raspberries that releases annually through Little Beast’s limited fruit beer series. This particular release is the 2018 vintage. The base beer is aged in a foeder for 6-9 months where it picks up a diverse array of microflora including three Saccharomyces yeasts, lactobacillus, and three Brettanomyces strains. It was then racked onto Oregon native black cap raspberries from Sherwood, Oregon. At 60lbs of raspberries per barrel, the beer picks up a dark purple hue and intense berry flavor that mingles beautifully with an already complex, tart beer. The beer was conditioned for one year before being bottled.

Beer Release: Czech-Style Pilsner and Black Cap 

Wed. July 24, 5:00pm

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

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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.

Samurai Artist
Samurai Artist

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: