Mills Beer
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 Pils: Pils is brewed solely in the depths of a Gloucestershire winter, working with the cold weather to aid an ambient-temperature lager yeast driven primary fermentation in their open coolship. The pale wort is made from barley, oats, and whole-leaf European hops. The finished beer is light, fresh, medium-bodied dry beer, that is effervescent and hoppy, with aromas of cut-grass, flowers, and a nice clean bitterness at the end.
6%
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 Pils: Pils is brewed solely in the depths of a Gloucestershire winter, working with the cold weather to aid an ambient-temperature lager yeast driven primary fermentation in their open coolship. The pale wort is made from barley, oats, and whole-leaf European hops. The finished beer is light, fresh, medium-bodied dry beer, that is effervescent and hoppy, with aromas of cut-grass, flowers, and a nice clean bitterness at the end.
6%
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 Pils: Pils is brewed solely in the depths of a Gloucestershire winter, working with the cold weather to aid an ambient-temperature lager yeast driven primary fermentation in their open coolship. The pale wort is made from barley, oats, and whole-leaf European hops. The finished beer is light, fresh, medium-bodied dry beer, that is effervescent and hoppy, with aromas of cut-grass, flowers, and a nice clean bitterness at the end.
6%
330ml
