Little Beast Brewing releases ‘Dream State’ Foeder-Aged Strawberry Ale

One of Little Beast Brewing’s first mixed-culture fruit beers that they have now become known for is making it’s return on Saturday, February 29th. Dream State is a foeder-aged strawberry farmhouse ale, and this years release marks the 3rd year and allows Little Beast to do true vertical flights of the three vintages. Dream State will be available on draft and in highly limited bottles beginning February 29 at the Little Beast Brewing Beer Garden in SE Portland.

More from a press release:

Recently listed as one of Portland’s top ten beers by The Oregonian, Dream State is fermented with seven distinct microflora, aged for more than six months in a Cabernet Sauvignon foeder, and packed to the brim with 100 lbs per barrel of fresh, whole Oregon strawberries. The beer has a full, lush fruit flavor, soft acidity, a funky quality from Brettanomyces, and a complex depth of character.

Little Beast has a cellared beer menu at their Beer Garden containing the 2017 and 2018 vintages of Dream State. Now guests may enjoy a true vertical tasting between the three beers. Little Beast requires a group of at least two people when ordering a vertical on site, otherwise the three bottles are available to go. Guests will receive a 5% discount on the bottles when they order a vertical, and members of the Guardians of Funk bottle club can enjoy an additional 10% off the price of a vertical.

Dream State will be distributed throughout Little Beast’s distribution footprint in Oregon, Washington, and California on draft and in limited 375 mL bottles. Only 88 cases of bottles were produced.

2019 Dream State Beer Release

February 29, 12:00pm

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


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: