"Rose petal and chocolate covered strawberry imperial stout"

"Our latest imperial stout was inspired by the sweet taste of a certain chocolate caramel egg... With each sip there’s a velvety texture among layers of intense chocolate and smooth caramel. Through an extended boil we’ve dialled those Maillard reactions into overdrive, encapsulating the unique gooey goodness and caramelised sweetness in a decadent dessert stout."

"The Beef Juice series is back! Beef Juice Volume: 3. Beef Juice series is all about what Bulgarian oak can impart into a beer. Aged for 25 Months this oatmeal imperial stout is dominated by tons of bold chocolate, burnt sugar, maple syrup flavours also accompanied with a long marzipan oak finish. Big Bodied and beefy this beer will keep you honest. This beer like all our beers is vegan. Only 600 Bottles and a handful of kegs were made of this beer. Best enjoyed 10-14C."

"‘Bulwark’ is a 12.7% imperial porter aged for over two years in Cognac and Bulgarian oak barrels. The Blend was:
-70% Cognac barrel aged beer
-30% Bulgarian oak barrel aged beer
Encased in the glass the cognac barrels shines with burnt toffee, dark fruits, dried apricots, vanilla, milk chocolate and plenty of nuttiness. With the Bulgarian oak providing the bolder and deeper chocolate and Vanilla flavours."

"Pastry Imperial Porter, conditioned on Peanut flower and cinnamon."

Sour with grape skins Garnatxa from Vinyes Tortuga

"Inspired Agua de jamaica a typical sweet and acidic Mexican beverage. 100% organic belgian pilsner malt no-boil Berliner style brew with 2,75 kg hibiscus added to the kettle at 93º for 30 minutes before knockout. Co-fermented with L. plantarum and our house yeast culture. We used orange zest/juice from our family farm and dry hopped with a small amount of palisade hops. Just before packaging a final addition of hibiscus was added for an extra layer of flavour. Tart, floral, citric and refreshing for summer."

"Jasmin tea and mandarin 2026"

Sour w. oranges

wild ale w. Pansa blanca de Oriol Artigas

wild ale w. Sumoll de Pol grape skins

Wild ale w. Xarel lo grape skins

"The next beer in our discovery series of trial batch lagers.
Italian Pilsner has taken the world by storm since its emergence in the late 00's. Originally brewed as a German pilsner by Birrificio Italiano outside Milan. Agostino, the brewer added some tweaks to make the recipe more exciting for local drinkers including an increased amount of late-stage hops which give the beer a more pronounced hop character and soft floral aroma from the German hops. During the summer at festivals we were lucky to have a few chances to drink the OG, fresh Tipo Pils in Italy and this is our tribute to that beer. We lagered this beer for over 40 days so it has an incredibly smooth finish. "

"About eleven years ago we visited Boon in Belgium and were delighted to find their geuze in tiny 25 cl beer bottles in the brewery shop. It seemed outrageous to have such a beer in such openable bottles. Needless to say, the remainder of the trip was peppered with tiny geuze portions at every opportunity. Breakfast geuze?

Last year we filled a blend of Running Beer into 375 ml half Champagne bottles for the first time, with the aim of having a more portion size option of our house beer. We've come to the conclusion that we only did half the job though, and are delighted to present Running Beer in our lovely 330 ml beer bottles, slowly conditioned in bottle just like the 750s (which we will continue to release Running Beer in too).

Running Beer is the first beer we designed for Mills Brewing. It is the purest distillation of how we make beer. This is blend sixteen. The average age of the beer at bottling was 25 months.

We aim towards a similar flavour profile for Running Beer each time, however we still have no set recipe. The grains and hops are varied for each brew. A variety of worts are produced using traditional turbid mash methods and aged hops, before spontaneous fermentation in different types of barrel. We welcome the natural variation given by the wild fermentation. At the point of blending, our aim is to make the body relatively full for the ABV. This is aided by the inclusion of large quantities of rye grains in most of the brews we use in Running Beer"

"This Imperial Stout was barrel aged for 50 months in Marsanne and Paien white Wine barrels from Madeleine and Denis Mercier, local winery from our home city Sierre, canton du Valais, Switzerland."

"For with beer we wanted to pay hommage to one of our most beloved cocktails: the Negroni! We brewed an Imperial Sour then added a complex mix of spices and citrus to mimic the taste of gin, vermouth and Campari. And then finished it with hibiscus for it’s beautiful red color."

"Take a moment to blur out the noise with Slow Focus, a velvety NEIPA featuring Nelson Sauvin and Rakau hops. Expect a lush, tranquil escape into notes of white grape and stone fruit—smooth, hazy, and as effortlessly cool as a koala on a Sunday afternoon."

" Dulle Teve aged for 19 months in Amarone red wine barrels."

"Dulle Teve matured for one year in Pinot Auxerrois white wine barrels."

"Green Curry Sour with fresh thai basil, lemongrass, coriander, ginger, lime, green chilies, cumin and coriander seeds."

"Ever wondered what Henry van de Velde drank while designing the Book Tower in Ghent? It probably weren't Belgian Tripels and blondes, as they were not invented until the same period. Only Van de Velde knows for sure, but presumably it was... UYTZET! Yep, and we brewed that historic Ghent style again! This time another Double version of 4.4% ABV and heavily hopped with some European and English classics like Spalter Select, Brewers Gold, Brambling Cross and Hallertau Mittelfrüh. Available on keykeg and can"

A light and refreshing Berliner Weisse, finished with some rose water and lemon zests. A summer crusher!

"Brewed for the first time in 2020, Hazy Pale is our first beer when everything has started. Basically, pale ale is a style we really like and often underrated. This is one of the reasons we made a pale ale at that time. Hopped with Citra/Cryo Citra, Mosaic/Cryo Mosaic and Idaho 7 to bring mango, citrus, papaya and passion fruit. Oat and wheat are part of the grain bill to create a creamy body staying easy to drink."

"New England IPA hopped and dry hopped with Cashmere, Citra, and Columbus. Hops bring citrus, grapefruit, stone fruit, melon, berry & floral notes."

Imperial stout w/ cocoa nibs from Uganda and hazelnuts

Saison aged for a year in an oak foeder

"6.8% New Europe IPA (Hallertau Blanc, Aramis, Tiskel, Mandarina Bavaria, Callista)"

"7.6% Double New Zealand IPA (Motueka, Nelson Sauvin & Riwaka) - We did our best to pack as many New Zealand hops as possible into a can. If we’d used any more pellets, there wouldn’t have been any room left for liquid—we might as well have become a hop supplier ourselves.
Nelson Sauvin, Riwaka, and Motueka… This New Zealand trio is sure to inspire some wild celebrations after drinking this 7.4% DIPA."

"You read that well, a sour beer inspired by pastis! :) spiced with our homemade mix of pastis spices: anise, licorice, fennel seeds, star anise, rosemary, lemon.. Hazy like a fresh glass of pastis mixed with water. Cheers!"

"For this collab with our friend Flo from the Wild Lab, we went with the surprising combination of beetroot and passion fruit. All this in a tangy beer that hides its alcohol content terribly well..."

"A Collab with Power Roasters who provided some freshly roasted coffee! We added a huge load of passion fruit purée and created a blond fruity sour with aromas of coffee."

Low ABV saison Brewed with Spelt in collaboration from Anspach & Hbday (UK).

Foeder aged Cuvee Per macerated with quince

"Here’s the scoop...our ice cream inspired sours are back again in a series of single, double, triple AND quadruple scoops…
Some things are mint to be. Our first ever stout in the series leans into the rich, dessert-like decadence, layering cool, refreshing mint over a base that’s been pushed to the limit with a long boil for deep, sticky, intensely bold flavours."