Mills Brewing Running Beer - Blend Three

This is a Sour - Other (View Untappd)(UT RATING: 4.18) Mills Brewing says: 'Running Beer is the first beer we designed for Mills Brewing. It is the purest distillation of how we make beer. This beer is a blend of equal parts four, three, and two year old spontaneously fermented beers. They fermented and matured in a mi

This beer is a blend of equal parts four, three, and two year old spontaneously fermented beers. They fermented and matured in a mixture of French and American oak barrels, previously used by Bourbon whiskey and Burgundy white wine producers. The beer then conditioned for five months in bottle before release / 5.8% / 3

ABV 5% - 375ml - Sour - £11.25

A wort made with rye, oats, barley and wheat is boiled for three hours with aged hops and finished with a new English variety Olicana. Fermented with our house mixed culture in ex-bourbon and wine barrels, small numbers of barrels from multiple brews are selected to blend each batch. This third blend of Running Beer is a blend of three brews produced between January and March 2017. They were fermented in oak barrels for eleven to thirteen months. The blend was then bottled and left to mature at ambient temperature for three months before release.

Craft Beer: Mills Brewing - Running Beer Fresh Craft Beer from our Bottle Shop and Taproom Standing beer is brewed in the summer, working with the warmer weather to aid an ambient-temperature ale yeast driven primary fermentation in our coolship. This beer is one of a pair, alongside a lager yeast fermented pils which is currently finishing its winter lagering. These two will be unique for us, by way of the use of brewers yeast for primary fermentation. Like all of our beers to date, we work only at ambient temperatures, meaning the ale yeast fermented Standing Beer can only be brewed in summer and the forthcoming pils only in winter. These two beers will be packaged solely in smaller 375 ml and 330 ml heavyweight glass bottles. The pale wort is made from barley, spelt, and whole-leaf European hops. After around ten days open fermentation in our coolship, the young beer is transfered to large oak casks for a secondary fermentation with our indigenous 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 beer is packaged in a heavyweight half-Champagne bottle, with a cork and wire closure. The finished beer is highly effervescent and heady, with aromas of citrus, stone-fruit, and wood. The palate is dry, medium bodied, and cleans off with an assertive peppery snap. We're not quite sure how to classify it. Part Belgian pale, part farmhouse ale, part 19th century IPA. We're very much looking forward to hearing what you make of it