Mills Brewing

The finished beer displays an elegant balance of acidity, oak tannin and hop bitterness. The silky texture of the rye allowed to shine without the prickle of carbonic acid.

Cheers,
Gen and Jonny Mills

The resulting spontaneous fermentation took place in a single ancient 350 litre barrel, and was left to mature for three years.

The resulting beer was bottled without the usual priming sugar (so no carbonation was produced) and given time to rest in bottle before release.

Still is a single-barrel bottling of 3 yr old beer. The wort was made in Jan '23 from a turbid mash using Maris Otter and rye, to give both texture and aromatic interest. The wort underwent an long boil with large quantities of aged hops, before being held for 2 nights in our coolship.

This is our fourth chance to release Still after finding another barrel that has enough character and the right balance to exist as a great finished drink, without the need for carbonation.

The closest you can get to tasting three year old spontaneously fermented beer straight from the barrel:

Still

Now On-Sale MillsBrewing.com

A spectacular line-up. Cheers to you both!

...did you stay long enough to drink the porter??

That's the kind of timescale I'm looking at..

Turbid mash day.

- Mashed in at 8am.
- 8x batch sparges.
- 2nd boil kettle just starting.
- Should be ready in 3 years.

Fermentation took place in our open coolship at warm ambient summer temperatures. The young beer maturated in large oak casks with wild yeast and bacteria until the winter. Finally, the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release.

The Dickens is our take on one of Jonny's favourites, the Belgian Golden Strong. An effervescent, heady, pale, dry, and lightly bitter beer that remains delicate and balanced despite its considerable strength.

Infusion mash of pils malt & spelt. European hops and cane sugar added during the boil.

A little extra before the final winter releade next Friday (that beer tbc):

The Dickens now available millsbrewing.com

There will be one further release to be included in the Winter '25/26 Build-a-Box, which covers releases in Dec, Jan, & Feb. Completed boxes will ship last week of February.

Very glad to hear it! Thank you!

Invaluable research haha. Alwayd wondered what this would be like with the the semi mythical diastatic brown malt

Love amber malt. Toasty goodness. Ive got the safety net of blending if 25% brown turns out to be inevitably excessive!

The finished beer is exceedingly light, fresh, effervescent and hoppy, with aromas of cut-grass, flowers, and subtle funk. The palate is dry, medium bodied, and cleans off with an assertive bitter snap.

Cheers,
Gen and Jonny Mills

Slightly longer in barrel than previous releases has allowed the finished beer a little more refinement and clarity of flavour. 14 months from brew to release. We can't do anything quickly...

Finally, the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release. The beer is packaged in heavyweight 330 ml amber bottles.

This batch of Pils underwent primary fermentation in December 2024 and was bottled in November 2025.

After around ten days open fermentation in our coolship, the young beer is transfered to large oak casks for a secondary fermentation and lagering period with our indigenous wild yeast and bacteria, until warmer months. The long winter lagering naturally clarifies the beer as is matures.

Pils
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 our open coolship.

The pale wort is made from barley, oats, and whole-leaf European hops.

The beer is dry with balancing bitterness, juicy acidity and a pleasingly snappy astringency from the large hop addition. The nose is delicate with herbal, citrus, nutty, and woody notes.

The worts were left in our coolship for two nights to be double-inoculated with wild yeast and bacteria, before fermenting in small and large neutral oak barrels. The beer age at bottling was 44 months. The resulting beer was conditioned in bottle for a further five months prior to release.

The blend for this 5th iteration of was made from worts produced in Jan '22, using traditional turbid mash methods. The non-traditional grists contained barley, oats, maize, & wheat. We change the recipe every brew to give us a range of blending options when we come to construct the final beer.

Today XO
A blend of barrels aged for 3 years or more. It is one of the two beers we originally set out to make when planning the brewery. It is about the purest expression of what Mills Brewing is and the closet we come to making a G***ze.

Double brew today. One brew uses two mash tuns, so grand total of four mashes.

Partigyle old porter with an inadvisable amount of brown malt and flaked barley.

Once again. No picture. Imagination only.

Thank you!!

Thank you, Matt.

Merry Christmas!!

Hi Jamie, yes we do!

Open 10am-4pm this Sat, Mon, Tues, Wed.

Im here all day today too.

maps.app.goo.gl/hsMejpu1Ekvw...