Mills Brewing
@millsbrewing.bsky.social
Gen & Jonny Mills Brewing and blending naturally fermented beers with minimal modern intervention. Spontaneous fermentation and locally collected cultures.
https://linktr.ee/millsbrewing
https://linktr.ee/millsbrewing
The resulting blend received a large dose of primings to produce lively carbonation, before maturation in bottle. The finished beer is bright, funky and sharp, with heady aromatics from the spirit barrel, crunchy apple-flesh tannin, and a creamy finish.
Cheers,
Gen and Jonny Mills
Cheers,
Gen and Jonny Mills
November 7, 2025 at 2:39 PM
The resulting blend received a large dose of primings to produce lively carbonation, before maturation in bottle. The finished beer is bright, funky and sharp, with heady aromatics from the spirit barrel, crunchy apple-flesh tannin, and a creamy finish.
Cheers,
Gen and Jonny Mills
Cheers,
Gen and Jonny Mills
To be selected for Spectre Sister, barrels needed to possess a bright lactic acidity, have minimal oxidative character, and be brilliantly clear. We will always include a portion of beer aged in American oak, to lend a creamy character to balance and compliment the lactic acidity.
November 7, 2025 at 2:39 PM
To be selected for Spectre Sister, barrels needed to possess a bright lactic acidity, have minimal oxidative character, and be brilliantly clear. We will always include a portion of beer aged in American oak, to lend a creamy character to balance and compliment the lactic acidity.
The worts were made with maize, oats, and rice to produce a light yet full beer. Well-aged hops were used in the boil to allow wild lactic acid bacteria to produce assertive acidity. Fermentation took place in old bourbon and freshly emptied cider barrels (from Oliver's Cider and Perry).
November 7, 2025 at 2:39 PM
The worts were made with maize, oats, and rice to produce a light yet full beer. Well-aged hops were used in the boil to allow wild lactic acid bacteria to produce assertive acidity. Fermentation took place in old bourbon and freshly emptied cider barrels (from Oliver's Cider and Perry).
The sixth edition of our effervescent, ghostly, and delicate saison, Spectre Sister. This time, a blend of one and two year old extra pale beers.
November 7, 2025 at 2:39 PM
The sixth edition of our effervescent, ghostly, and delicate saison, Spectre Sister. This time, a blend of one and two year old extra pale beers.
Blimey! Cheers, both. Hope you're well!
November 6, 2025 at 8:23 PM
Blimey! Cheers, both. Hope you're well!
Many thanks. 10 years of only doing wild fermented beers now.
October 20, 2025 at 8:04 PM
Many thanks. 10 years of only doing wild fermented beers now.
Barrels were chosen that held a balance of hop bitterness and acidity while retaining the character of the grain. The resulting blend was dry-hopped with a touch of well-aged German hops to add a touch of sweet earthy hay aromatics.
Cheers,
Gen & Jonny Mills
Cheers,
Gen & Jonny Mills
October 17, 2025 at 11:44 AM
Barrels were chosen that held a balance of hop bitterness and acidity while retaining the character of the grain. The resulting blend was dry-hopped with a touch of well-aged German hops to add a touch of sweet earthy hay aromatics.
Cheers,
Gen & Jonny Mills
Cheers,
Gen & Jonny Mills
For Saison Spelt, we hoped to tease out these traits by selecting barrels that would allow us to showcase this wonderful grain. All barrels chosen included a minimum of 25% spelt in their grists.
October 17, 2025 at 11:44 AM
For Saison Spelt, we hoped to tease out these traits by selecting barrels that would allow us to showcase this wonderful grain. All barrels chosen included a minimum of 25% spelt in their grists.
As an ancient wheat cultivar, it brings the light bready character and foam enhancing properties of wheat, but also adds great character to the aroma and finish of the resulting beers.
October 17, 2025 at 11:44 AM
As an ancient wheat cultivar, it brings the light bready character and foam enhancing properties of wheat, but also adds great character to the aroma and finish of the resulting beers.
Saison Spelt is made from a blend of six barrels from five different brews produced in 2021 and 2024. We have been including spelt in many of our brews due to its wonderful brewing and drinking characteristics.
October 17, 2025 at 11:44 AM
Saison Spelt is made from a blend of six barrels from five different brews produced in 2021 and 2024. We have been including spelt in many of our brews due to its wonderful brewing and drinking characteristics.
The finished drink is both rich and well poised. The sweetness of the Maple syrup and full-bodied Munich malts balanced by the snap of aged Citra hops and toasty aromatics of the Munich malts.
October 17, 2025 at 11:44 AM
The finished drink is both rich and well poised. The sweetness of the Maple syrup and full-bodied Munich malts balanced by the snap of aged Citra hops and toasty aromatics of the Munich malts.
Ten year old Citra hops were added during a long boil to add a little bite along with their preservative qualities. The finished blend was primed with organic maple syrup just before bottling. This provides both the sugar for refermentation and acts to capture the delicate aromatics of the syrup.
October 17, 2025 at 11:44 AM
Ten year old Citra hops were added during a long boil to add a little bite along with their preservative qualities. The finished blend was primed with organic maple syrup just before bottling. This provides both the sugar for refermentation and acts to capture the delicate aromatics of the syrup.
Munich
Munich was made from a blend of two brews produced in March 2022 and March 2024. The grists for both contain a majority of traditionally floor malted Munich malts to produce a rich copper coloured wort, with a little maize added to produce a balancing dryness in the finished drink.
Munich was made from a blend of two brews produced in March 2022 and March 2024. The grists for both contain a majority of traditionally floor malted Munich malts to produce a rich copper coloured wort, with a little maize added to produce a balancing dryness in the finished drink.
October 17, 2025 at 11:44 AM
Munich
Munich was made from a blend of two brews produced in March 2022 and March 2024. The grists for both contain a majority of traditionally floor malted Munich malts to produce a rich copper coloured wort, with a little maize added to produce a balancing dryness in the finished drink.
Munich was made from a blend of two brews produced in March 2022 and March 2024. The grists for both contain a majority of traditionally floor malted Munich malts to produce a rich copper coloured wort, with a little maize added to produce a balancing dryness in the finished drink.
Cherry Reds
- old red-brown worts
- french wine barrels
- cherry juice
- old red-brown worts
- french wine barrels
- cherry juice
September 26, 2025 at 3:49 PM
Cherry Reds
- old red-brown worts
- french wine barrels
- cherry juice
- old red-brown worts
- french wine barrels
- cherry juice
FGs in the 1008-1012 range after 2+ years spontaneous fermentation
September 24, 2025 at 2:15 PM
FGs in the 1008-1012 range after 2+ years spontaneous fermentation
Single step mash, no hold in the kettle. Massive variation in OG/FG due to other variables. I'd say average 75% efficiency to get a 1050 OG.
September 24, 2025 at 2:13 PM
Single step mash, no hold in the kettle. Massive variation in OG/FG due to other variables. I'd say average 75% efficiency to get a 1050 OG.
As the wort is heated in the kettle the starch gelatinises as it approaches the 60c mark and the starch degrading enzymes get a brief period to work before the temp denatures them.
We get surprisingly good efficiency from the mash, albeit with a lot of work with the mash paddle.
We get surprisingly good efficiency from the mash, albeit with a lot of work with the mash paddle.
September 24, 2025 at 1:12 PM
As the wort is heated in the kettle the starch gelatinises as it approaches the 60c mark and the starch degrading enzymes get a brief period to work before the temp denatures them.
We get surprisingly good efficiency from the mash, albeit with a lot of work with the mash paddle.
We get surprisingly good efficiency from the mash, albeit with a lot of work with the mash paddle.
Just replied to your email. We have done several 40c mashes on all rye grists to breakdown glucans so it is easier lauter. Produces a very thick starchy wort that looks like cream with starch granules in suspension but not gelatinised.
September 24, 2025 at 1:12 PM
Just replied to your email. We have done several 40c mashes on all rye grists to breakdown glucans so it is easier lauter. Produces a very thick starchy wort that looks like cream with starch granules in suspension but not gelatinised.
On the palate, the beer feels light and sprtizy. The notion of sticky sweetness implied by the honey, cut by balancing acidity and oak tannin.
Cheers,
Gen and Jonny Mills
Cheers,
Gen and Jonny Mills
July 25, 2025 at 11:54 AM
On the palate, the beer feels light and sprtizy. The notion of sticky sweetness implied by the honey, cut by balancing acidity and oak tannin.
Cheers,
Gen and Jonny Mills
Cheers,
Gen and Jonny Mills
The resulting beer is wonderfully aromatic with the floral notes of the honey working synergistically with the light citrus of the fermentation. (An interesting contrast to the heaviness of the heather honey used in previous Okay releases.)
July 25, 2025 at 11:54 AM
The resulting beer is wonderfully aromatic with the floral notes of the honey working synergistically with the light citrus of the fermentation. (An interesting contrast to the heaviness of the heather honey used in previous Okay releases.)