Mills Brewing was started in 2015 by Genevieve and Jonny Mills, who make small batches of beer with minimal modern intervention, relying on local wild yeast cultures and the influence of nature to ferment.
All of their beers are fermented in wooden barrels by local indigenous yeast and bacteria at their barrel store in rural Gloucestershire, situated at the edge of the town of Berkeley in the Severn Vale. Their slow fermentations typically take two-to-four years before being selected for bottling.
Their focus on minimal modern intervention allows them to work with, rather than against, nature. As such, Mills welcome seasonal temperature changes and the local microflora, working at ambient temperatures year round and embracing the variation this brings to their fermentations.
Their beers are finished by slowly bottle-conditioning with local wild yeast and bacteria for several months before release.
Choose from:
Mills Standing: Brewed in the summer, working with the warmer weather to aid an ambient-temperature ale yeast driven primary fermentation in their coolship, the pale wort is made from barley, spelt, and whole-leaf European hops, making for a highly effervescent and heady drink with aromas of citrus, stone-fruit and wood. A dry, medium bodied beer with an assertive peppery snap, it’s part-Belgian pale, part-farmhouse ale, part-19th century IPA. Not one to be missed!
7.5%
Mills Running: A blend of two, three, and four year old spontaneously fermented beers with worts made using malted rye and aged hops. They fermented and matured in a mixture of French and American oak barrels, previously used by Bourbon whiskey and Burgundy white wine producers, giving this a deep and complex profile. The finished blend is bottle conditioned to produce fine natural carbonation.
5.8%
330ml
Mills Brewing was started in 2015 by Genevieve and Jonny Mills, who make small batches of beer with minimal modern intervention, relying on local wild yeast cultures and the influence of nature to ferment.
All of their beers are fermented in wooden barrels by local indigenous yeast and bacteria at their barrel store in rural Gloucestershire, situated at the edge of the town of Berkeley in the Severn Vale. Their slow fermentations typically take two-to-four years before being selected for bottling.
Their focus on minimal modern intervention allows them to work with, rather than against, nature. As such, Mills welcome seasonal temperature changes and the local microflora, working at ambient temperatures year round and embracing the variation this brings to their fermentations.
Their beers are finished by slowly bottle-conditioning with local wild yeast and bacteria for several months before release.
Choose from:
Mills Standing: Brewed in the summer, working with the warmer weather to aid an ambient-temperature ale yeast driven primary fermentation in their coolship, the pale wort is made from barley, spelt, and whole-leaf European hops, making for a highly effervescent and heady drink with aromas of citrus, stone-fruit and wood. A dry, medium bodied beer with an assertive peppery snap, it’s part-Belgian pale, part-farmhouse ale, part-19th century IPA. Not one to be missed!
7.5%
Mills Running: A blend of two, three, and four year old spontaneously fermented beers with worts made using malted rye and aged hops. They fermented and matured in a mixture of French and American oak barrels, previously used by Bourbon whiskey and Burgundy white wine producers, giving this a deep and complex profile. The finished blend is bottle conditioned to produce fine natural carbonation.
5.8%
330ml
