"Islay Brut is a blend of five barrels from four separate worts produced in June and November 2019, and May and October 2020. They fermented in small Islay whisky barrels, imparting aromas of maritime peat. The blend was made in August 2022 and refermented with golden caster sugar for a further year to produce a strong and dry beer. Finally, it received a large dose of bottle primings to produce a Champagne type carbonation.".

"Mills Brewing make beer with minimal modern intervention, relying on local wild yeast cultures and the influence of nature to ferment. Little Earth Project is a small and unique brewery in the Suffolk countryside using a variety of sustainable practices to brew small batch, predominantly oak aged wild and sour beers. Mire was brewed in August 2019 with LEP’s homegrown malt. It fermented for sixteen months in cider barrels with both brewer’s house cultures. The resulting beer was dry-hopped with whole leaf Goldings before seven months maturation in bottle." Botlted in December 2020.

"Still is a single barrel bottling of four year old beer, brewed in March 2018. We have been hoping to find a barrel that would have enough character and bite to exist without the need for carbonation. The wort was made using a turbid mash and underwent an extended boil with large quantities of aged hops. After two nights in our coolship, the wort was transferred to a single 500 litre barrel for four years of fermentation and maturation. The resulting beer was bottled still, without the addition of sugar to produce a refermentation. It has a significant richness for the abv, balanced by a striking hop bitterness, and lingering tannin from the four years in oak."

"Glass is our series of beers characterised by a delicate minerally flavour, fresh kettle-hop aroma, and the addition of sea salt in the blending tank. This is our third iteration. In February, April and August 2020 we produced extra pale, minerally worts, with fresh East Kent Goldings hops. The fresh hops add wonderful aromatics (quite distinct from dry hop character) as well as acting to restrain the acidity produced in the wild fermentation. We made a blend from the four most delicate tasting barrels and added a touch of Cornish sea salt into the blending tank to give a crisp finish."

"Draw Together is made from a blend of diverse beer styles from our aged barrel stock. This edition is a blend of two distinct barrel fermented beers: California chardonnay barrel-fermented strong golden ale, brewed in April 2020. Remarkably clean tasting from the barrel. Minimal funk and fairly low acididty. Fairly boozy on the nose, with hints of apricot and creamy American oak. Lots of interesting aromatics and satisfyingly rich, but a tad flabby on the palate. Bordeaux barrel fermented red rye beer, brewed in May 2022. Lots of sweet red fruit and a dry cocoa finish. A touch more acid than the golden ale, but still quite restrained. Fairly high barrel tannin, that when comined with the drying character from the roasted malts makes this barrel alone feel rather thin. Again, lots of interesting aromatics but not a complete drink on its own. The finished beer was primed with a good dose of sugar to produce lively carbonation, to give this fairly weighty beer an extra lift."

"This is a new blend, created to capture the remarkably light and fresh citrusy character we find in some of our older barrels. It was made from a blend of pale beers, consisting of 2 barrels of 4 year old beer, and 2 barrels of 3 year old beer. The barrels making up the blend were selected for their combination of bright citrus acidity and balancing deep funk, to produce a complex yet elegant summery beer. The finished blend was dry-hopped with fresh whole-leaf Czech Saaz hops, for their wonderful noble aromatics, along with a touch of US Citra to highten the lemon/grapefruit notes of the fermentation. Bottled straight from the dry-hop tank to capture as much of the hop as possible, the finished beer then conditioned in bottle for 5 months."

"English hopped beer made from a blend of solely three year old brews, produced in January and April 2020. The beers were made from turbid mashes using pilsner, wheat and rye malts. The resulting wort was boiled with aged hops, before spontaneous fermentation in old white Burgundy barrels. The blend focused on building a perfect base for an addition of wonderfully complex, but relatively subtle English-grown hops. We aimed for a balance of spicy and fruity aromatics, with nothing too characterful to obscure the incoming dry-hop, underpinned by a moderate acidity with just enough volatile acid to give it some life. The blend was dry-hopped with undried "Low Carbon" hops from Brook House Farm, up the road in Herefordshire."

"Amber Lees was brewed to have a fairly rich and sweet malty body, balanced by firm bittering and relatively high acidity. This second blend has a touch more poise, along with a little more aromatic interest courtesy of the trans-atlantic dry hopping. This was made from a blend of 2 worts produced in May and August 2021. Half the blend fermented in two freshly emptied, unrinsed cider barrels. The other half in two California white wine barrels. The resulting beer was dry-hopped with whole-leaf Mosaic and Goldings, before priming with dark muscavado sugar for bottle conditioning. After a short 2 months in bottle the aroma is currently one of the most fruit-forward we have produced, with blueberry, strawberry, orange, and ginger in abundance."

"What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort? We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers. After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria."

"Our fourth edition of Saison Cider Cask is a blend of four barrels produced in November 2020 and June 2022. The contrasting brews used a variety of grains and a mixture of aged and fresh European hops. Fermentation took place in fresh cider barrels from Oliver's Cider and Perry, as well as Ross-on-Wye Cider and Perry Company. The finished blend was dry-hopped with whole-leaf Kazbek and Brewers Gold before conditionning in bottle."

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place 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."

"Today XO is a a blend of solely three year and older barrels. This is its third iteration. This beer is made from three brews, fermented in three different barrels. The worts were made in January, February and April 2020 using traditional turbid mash methods. They were subsequently left in our coolship overnight to be inoculated with wild yeast and bacteria, before being fermented in oak. The resulting beer underwent extended bottle maturation before release."