Mills Brewing

Picture Pot

Sour - Other

Picture Pot is a blend of three brews produced in May/June of 2017. One wort fermented in our coolship before maturation in oak, the other two entirely… Read More

Picture Pot is a blend of three brews produced in May/June of 2017. One wort fermented in our coolship before maturation in oak, the other two entirely in barrel.

We dry-hopped the resulting pale beer withwhole leaf Celeia, EKG and Amarillo.

Drink young for fresh hop aromatics. If aged, expect increasing brettanomyces funk. Read Less

Draw Together

Wild Ale - Other

Draw Together is a blend of three different barrel fermented beers: Bordeaux barrel fermented red rye sour, brewed in November 2017. Hereford cider barrel… Read More

Draw Together is a blend of three different barrel fermented beers: Bordeaux barrel fermented red rye sour, brewed in November 2017. Hereford cider barrel fermented saison, brewed in November 2017.
White Burgundy barrel fermented strong ale, brewed in May 2017. Read Less

Saison Cider Cask

Farmhouse Ale - Saison

On 27th November 2017 we produced a bitter wort using barley, oat and rye malts similar to traditional saison brewing. This was fermented for eleven months… Read More

On 27th November 2017 we produced a bitter wort using barley, oat and rye malts similar to traditional saison brewing. This was fermented for eleven months in three large oak cider casks from Tom Oliver. Two of these casks worked particularly well together, so were blended and dry hopped. We chose Motueka (it is especially good this year) and Celeia, as these hops compliment each other very well. Read Less

Dirt

Sour - Other

Dirt is a blend of two brews produced on 14th July and 22nd October 2017. Munich, Vienna, Crystal & Rye malts were chosen to create two red/brown coloured… Read More

Dirt is a blend of two brews produced on 14th July and 22nd October 2017. Munich, Vienna, Crystal & Rye malts were chosen to create two red/brown coloured worts, which were fermented in red Bordeaux barrels. This beer has low carbonation to give a soft mouthfeel. It was kept in bottle for 6 months prior to release, allowing the flavours to mature. Read Less

Clomp

Sour - Flanders Red Ale

Clomp has been made from a strong red wort produced on 1st November 2017. It fermented in four white and red Bordeaux barrels for 18 months before blending.… Read More

Clomp has been made from a strong red wort produced on 1st November 2017.

It fermented in four white and red Bordeaux barrels for 18 months before blending.

The finished beer was dry hopped with whole leaf amarillo, mosaic and ekuanot. Read Less

Running Beer - Blend Three

Sour - Other

A wort made with rye, oats, barley and wheat is boiled for three hours with aged hops and finished with a new English variety Olicana. Fermented with… Read More

A wort made with rye, oats, barley and wheat is boiled for three hours with aged hops and finished with a new English variety Olicana. Fermented with our house mixed culture in ex-bourbon and wine barrels, small numbers of barrels from multiple brews are selected to blend each batch.

This third blend of Running Beer is a blend of three brews produced between January and March 2017. They were fermented in oak barrels for eleven to thirteen months. The blend was then bottled and left to mature at ambient temperature for three months before release. Read Less

Bière de Garde

Farmhouse Ale - Bière de Garde

Bière de Garde is a blend of three barrels from three contrasting brews produced in January, July and October 2018. The blend produced an easy drinking,… Read More

Bière de Garde is a blend of three barrels from three contrasting brews produced in January, July and October 2018. The blend produced an easy drinking, dry, malt-forward beer with balancing bitterness and funk. The bottle fermentation included a phase led by lactic acid bacteria, known as 'sickness', which produces extra weight and fullness to the mouthfeel.

Bottled in November 2019, the beer was effectively lagered in bottle at cold ambient temperatures over winter, before completing maturation in the early summer months of 2020. Read Less

Foxbic Three

Cider - Graff

Foxbic was made using the turbid mash method in the style of traditional Lambic producers. The wort was fermented with Foxwhelp juice and cider lees in… Read More

Foxbic was made using the turbid mash method in the style of traditional Lambic producers. The wort was fermented with Foxwhelp juice and cider lees in old oak barrela for 17 months. A true union of traditional cider making and beer brewing techniques. Read Less

Running Beer - Blend Five

Wild Ale - Other

Bottled: March 2019 This beer is a blend of two beers produced between August and December 2017. The wort fermented and matured entirely in oak barrels.… Read More

Bottled: March 2019

This beer is a blend of two beers produced between August and December 2017. The wort fermented and matured entirely in oak barrels. The bottles were then left to condition at ambient temperature for six months before release. Read Less

Islay Brut

Bière de Champagne / Bière Brut

Islay Brut is a blend of four barrels from three separate golden worts produced in March, May, and August 2018. One of the brews fermented in small Islay… Read More

Islay Brut is a blend of four barrels from three separate golden worts produced in March, May, and August 2018. One of the brews fermented in small Islay whisky barrels, imparting aromas of maritime peat smoke.

After blending in Spring 2020, a large quantity of golden caster sugar was added for a period of refermentation. This produced a strong, dry beer with sweet, smoky and spicy aromatics.

Finally, the beer received a large dose of primings to produce a rolling, Champagne-type, carbonation. Serve at fridge temperature and pour gently. Read Less

Dinkum

Wild Ale - Other

Dinkum was brewed using an amalgamation of both ours and Nevel's approaches to making wild fermented beers. In this vein, we first produced a rich copper… Read More

Dinkum was brewed using an amalgamation of both ours and Nevel's approaches to making wild fermented beers. In this vein, we first produced a rich copper wort utilising floor malted, toasted and crystal malts from Warminster Maltings. To the boiling wort we added a mix of new growth blackberry leaves, picked from the lanes around the brewery, and Mystic hops, a new British variety displaying blackcurrant and citrus flavours. The finished wort was fermented in two red Bordeaux barrels with a mix of both Mills and Nevel's yeast cultures.

After 12 months the resulting beer was blended with two additional barrels of Bordeaux barrel-fermented 20-month-old amber beer, made with dark Munich malts Read Less

Running Beer - Blend Four

Sour - Other

A wort made with rye, oats, barley and wheat is boiled for three hours with aged hops and finished with a new English variety Olicana. Fermented with… Read More

A wort made with rye, oats, barley and wheat is boiled for three hours with aged hops and finished with a new English variety Olicana. Fermented with our house mixed culture in ex-bourbon and wine barrels, small numbers of barrels from multiple brews are selected to blend each batch.

This beer is a blend of two brews produced in August and November 2017. The wort fermented and matured entirely in oak barrels. The bottles were then left to condition at ambient temperature for three months before release.
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Okay

Wild Ale - Other

Okay is a honey beer made from a blend of two golden worts produced in April and August 2019. Fermentation took place in white Burgundy barrels and ex-cider… Read More

Okay is a honey beer made from a blend of two golden worts produced in April and August 2019.

Fermentation took place in white Burgundy barrels and ex-cider barrels from Ross-on-Wye Cider and Perry Company. The beer in the two cider barrels was amazingly soft and full bodied. The beer in the white Burgundy barrels was light and creamy, but with enough acidity to bring balance.

Raw heather honey from Heather Hills Farm in the Scottish Highlands was added just prior to bottling. This provided sugar for conditioning as well as trapping delicate, earthy aromatics in the bottle. Read Less

Lambinett

Sour - Other

Lambinett was made by co-fermenting a strong red wort with Dabinett juice and cider lees in old oak whisky casks for 15 months. A true blend of traditional… Read More

Lambinett was made by co-fermenting a strong red wort with Dabinett juice and cider lees in old oak whisky casks for 15 months. A true blend of traditional cider making and beer brewing techniques Read Less

Bruisebury

Sour - Other

In February 2018 we produced a black wort using Maris Otter, dehusked black malt and oats. Fermentation took place in freshly emptied red Bordeaux barrels… Read More

In February 2018 we produced a black wort using Maris Otter, dehusked black malt and oats. Fermentation took place in freshly emptied red Bordeaux barrels for 14 months.
Finally, the beer was blended and refermented with organic local blackcurrants and muscovado sugar for eight months.
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Picture Pot - Blend Three

Sour - Other

This is our third release of Picture Pot, our dry-hopped golden sour. This edition has been made from a blend of four barrels from three brews, produced… Read More

This is our third release of Picture Pot, our dry-hopped golden sour. This edition has been made from a blend of four barrels from three brews, produced in January and November 2019. Fermentation took place in Californian Chardonnay and Herefordshire cider barrels using our locally collected house culture of yeast and bacteria.

The blend was dry-hopped with whole cone Loral and Enigma hops. The beer is bottle conditioned, as always, and has been in bottle for six months prior to release.

The resulting beer is intensely aromatic, with round acidity and rolling carbonation. Drink young for fresh hop aromatics and aged for increased brettanomyces funk. Read Less

Saison Hallertau

Farmhouse Ale - Saison

Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc,… Read More

Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk. Read Less

Today - Blend Three

Wild Ale - Other

This is the third edition of Today. It is a blend of three, two and one year old spontaneously fermented beers. The worts were made in December 2016,… Read More

This is the third edition of Today. It is a blend of three, two and one year old spontaneously fermented beers.

The worts were made in December 2016, January 2018 and March 2019 using a traditional turbid mash method.

They were each left in our coolship overnight to be inoculated with wild yeast and bacteria, before being fermented in oak. This blend conditioned in bottle for six months before release. Read Less

Nelson Saison

Farmhouse Ale - Saison

Nelson Saison is a blend of beers produced in June and December 2019 from turbid mashes. The June brew used aged Nelson Sauvin as the bittering hop and… Read More

Nelson Saison is a blend of beers produced in June and December 2019 from turbid mashes. The June brew used aged Nelson Sauvin as the bittering hop and was fermented in a 500 litre ex-cider butt, producing a beer with wonderful balance, delicate acidity and aromas of fresh cut grass. The December brew used fresh Nelson Sauvin and Motueka hops in the boil, before fermentation in small white Burgundy barrels. This produced a firmly acidic beer with aromas of gooseberry, lime and vanilla. The finished beer was blended in January 2022 and dry-hopped with more fresh Nelson Sauvin before bottling. The beer matured for a further five months in bottle before release. Read Less

Spectre Sister - Blend Four

Farmhouse Ale - Saison

Our fourth iteration of this delicate saison. Spectre Sister is a blend of four extra pale beers produced in October 2019 and October 2020. The worts… Read More

Our fourth iteration of this delicate saison. Spectre Sister is a blend of four extra pale beers produced in October 2019 and October 2020. The worts were made with maize, wheat, oats and rice to produce delicately flavoured, yet full-bodied beers. They fermented in a mixture of old bourbon barrels and freshly emptied cider barrels (from Oliver's Cider and Perry, and Ross-on-Wye Cider and Perry Company). The resulting blend received a large dose of primings to produce lively carbonation, before maturation in bottle for nine months prior to release. The finished beer is bright, funky and sharp, with heady aromatics from the spirit barrel and a creamy mouthfeel. Read Less

Running Beer - Blend Seven

Sour - Other

Running Beer was the first beer we designed for Mills Brewing. This is blend seven. We still have no set recipe for Running Beer, but blend to a similar… Read More

Running Beer was the first beer we designed for Mills Brewing. This is blend seven.

We still have no set recipe for Running Beer, but blend to a similar flavour profile each time. By producing a variety of worts and welcoming the natural variation we are given by the barrels, we are presented with a broader palette to play with.

This batch is a blend of three brews produced in June, September and November 2018.

These rye-heavy worts fermented and matured entirely in well seasoned oak barrels for an average of eighteen months. The bottles were then left to condition at ambient temperature for a further eight months before release. Read Less

Today XO

Wild Ale - Other

Today XO is a blend of barrels aged for three years or more. The worts for this blend were made in December 2017 and March 2018, using traditional turbid… Read More

Today XO is a blend of barrels aged for three years or more. The worts for this blend were made in December 2017 and March 2018, using traditional turbid mash methods. The grists contained barley, oats, rye and wheat in varying proportions. An extra large quantity of aged hops were added to the boil to preserve the beer over the extended ageing in barrel. The worts were left in our coolship overnight to be inoculated with wild yeast and bacteria, before fermenting in small and large neutral oak barrels. The average beer age at bottling was 41 months. The resulting beer was conditioned in bottle for a further six months prior to release.

The beer is dry (yet relatively full bodied), with balancing bitterness and acidity. Read Less

Running Beer - Blend Six

Sour - Other

Blend 6 - Bottled August 2019. This beer is a blend of three brews produced between August 2017 and June 2018. The wort fermented and matured entirely… Read More

Blend 6 - Bottled August 2019.

This beer is a blend of three brews produced between August 2017 and June 2018. The wort fermented and matured entirely in oak barrels. The bottles were then left to condition at ambient temperature for four months before release. Running Beer was the first recipe we designed for Mills Brewing. This is blend six. Read Less

Chuckleberry

Wild Ale - Other

Chuckleberry is a blend of two brews produced in June and September 2019. Made from a turbid wort, using rye malt and aged hops, they started life as… Read More

Chuckleberry is a blend of two brews produced in June and September 2019. Made from a turbid wort, using rye malt and aged hops, they started life as potential blending options for our ‘house’ beer, Running Beer. Fermentation and maturation took place in barriques which formerly housed red Bordeaux. We chose three barrels to make a blend that would best fit the fruit: relatively soft and full on the palate to accommodate the fruit's acidity and tannin, complementary aromatics from the red Bordeaux and French oak, and a balancing funk to cut (but not obscure) the fruit. The resulting blend was added to a large quantity of locally grown chuckleberries to referment for five months. The beer conditioned in bottle for a further three months. Read Less

Foxbic Two

Cider - Graff

Foxbic was made using the turbid mash method in the style of traditional lambic producers. The wort was fermented with Foxwhelp juice and cider lees in… Read More

Foxbic was made using the turbid mash method in the style of traditional lambic producers. The wort was fermented with Foxwhelp juice and cider lees in old oak barrels for 16 months. A true blend of traditional cider making and beer brewing techniques. Read Less