Oh nice, will have a read!

My main unanswered question for refusing the scoby is, where are the nutrients coming from to keep the microbes healthy, if all that's ever added is sugar and tea?

Done a bunch of kombucha brewing and the internet advice is pretty limited in terms of microbiology and control haha

Keep the initial pH down for sure. Also I baste the scoby most days to keep the exposed top from drying and/or increasing in pH.

Peat Smoke Spon Beer.

No-one asked for this.

But, it is good.

Rolling carbonation.

Somehow sweet and dry.

Spicy.

Bitter Amber Saison.

Toasty Dry Munich Malt.

High alpha bittering hops.

Noble hops to finish.

Just enough again in the dry hop.

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Saison Hallertau & Tiny Islay

Amazing the lack of Brettanomyces, when it is thought to be almost inevitable in non sterile brewing methods. I'm surprised that high fermentation temp and/or quick high gravity fermentations is enough to occlude them. Great stuff, thank you!

Blimey not done Forward Russia in forever!

Definitely both.

You've inspired my morning listening while bottling. Million, Sleep is for the week, now onto some Reuben.

Snap!

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Old Grisette & Aceh

A cashmere hopped Grisette from a blend of 4 and 6 year old spontaneously fermented beers.

And a golden coffee beer with some amazing Indonesian beans.

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

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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.