May 01, 2019 -- Today Little Beast Brewing announces the upcoming release of Field Folk IV, the newest beer in their provisional saison series. The beer is available on draft beginning Wednesday, May 8th at 5:00pm at the Little Beast Beer Garden. To celebrate its release, Little Beast is also serving limited vintages of previous Field Folk beers.
The Field Folk beers are experimental saisons brewed in the tradition of provisional saisons. Each batch is made with unique grains and fermented with varying cultures, while the saisons are always light in body, easy drinking, and typically under 6% ABV.
Field Folk IV has fruity, lemony, and spicy peppercorn aromas that translate beautifully into the flavor. The beer is brewed with Pilsner malt, toasted rice, whole oats, and kamut berries, for a subtly complex malt bill. It was fermented with three different yeast genera-- Saccharomyces, Brettanomyces, and Hanseniaspora, which is often found on grape must and adds a soft funkiness to the beer.
For this special occasion, Little Beast is also pulling out vintage bottles of Field Folk II and the final keg of Field Folk III. Field Folk II has been aged for 15 months in bottles. It was brewed with Pilsner malt, spelt, wheat, rye, toasted rice flakes, and was fermented with two Saccharomyces strains in primary and three different Brettanomyces strains in secondary. Field Folk III contains Pilsner malt, naked oats, flaked maize, and was 100% primary fermented with Brettanomyces claussenii, three additional Brett strains in secondary, and lactobacillus was blended in later. It has been aged for one year.
Field Folk IV Beer Release
Little Beast Brewing Beer Garden | 3412 SE Division St, Portland, OR 97202
May 08 | 5:00
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.