"Pale Ale - American - Glowing orange colour. A beautifully balanced beer where the Pale, crystal and Munich malts really help amplify the hops juicy qualities. Layers of flavour: tropical fruit, citrus fruit, stinky cheese, caramel - all working together. Bitter and sweet. Lush."

"IPA - American - Taking our learnings from the fresh hop beers has resulted in this punchy mother-daughter hop affair! Bitter, dry, but smooth feels with masses of pine sap, grapefruit, tropical notes and dank."

Botanicals Spring 2026 is a curated selection of three 75cl bottles: Gember 2025, Ravandel 2025 & Cuvée Heritage 2025

Botanicals Winter 2025 is a curated selection of three 75cl bottles - Cuvée Héritage 2024, Pomerano (Maceration of bitter oranges and oregano), and Salie (Maceration with two kinds of Sage).

"This is not your typical Wit Beer. Aged to perfection in oak barrels, it combines the refreshing qualities of a classic Wit with the deep, complex notes imparted by the barrel. Subtle hints of vanilla, spice, and wood complement the light, citrusy character and the delicate touch of Verbena. The aging process enhances its body and introduces a gentle tartness, creating a brew that is both familiar and unexpected. Perfect for those who love traditional styles with a twist – this Wit Beer is a true evolution of the classic."

"Two-Year Barrel-Aged Gose - A historic recipe brought to life: this Gose is aged for two years in barrels, brewed with fresh hops and red wine grapes. Juicy and drinkable, it pours a lovely, intense pink – a perfect blend of tradition, fruit, and refreshment."

"Spontaneously Fermented Beer with Fresh 2023 Hollenburger Aurora Hops of own organic cultivation.

Crafted with care, this beer showcases the vibrant essence of freshly harvested 2023 Aurora hops from our organic-certified fields in Hollenburg. Known for their citrusy and floral aroma, Aurora hops bring a bright, zesty character to this brew. Using the traditional wet hopping method, the hops are added fresh from the harvest, capturing their full flavor and aromatic potential. The spontaneous fermentation process adds a natural complexity, resulting in a beer that's both refreshingly unique and deeply rooted in sustainability."

"Spontaneously fermented and aged for two years in old wine barrels, this wild ale is blended with 40% fresh Isabella grapes from the 2024 harvest. The vintage brought particularly small, aromatic berries — intensely colored and bursting with bright, wild fruit character. The Isabella lends its signature notes of fresh woodland strawberries, subtle florals, and a refined, gentle tannin grip, weaving seamlessly into the soft acidity and barrel-aged depth of the base beer. Vintage 2024 is more intense than previous years, with a lifted, almost perfumed fruit layer and a long, quietly vibrant finish. A pure expression of heritage grapes, spontaneous fermentation, and the natural elegance of time in wood. "

"This exceptional brew marries the wild complexity of spontaneous fermentation with the delicate flavors of the 2023 Grüne Pichlbirne, an ancient landrace pear variety from the Mühlviertel region. Traditionally grown in this part of Austria, the Grüne Pichlbirne is prized for its unique balance of sweetness and acidity, along with its distinctive, aromatic profile. Our beer is brewed using organic methods, ensuring a sustainable and natural fermentation process. The blend of organic, spontaneously fermented beer with the rich, fruity essence of the Grüne Pichlbirne results in an intense, aromatic experience with notes of fresh pear and subtle floral undertones. This beverage celebrates Austria’s traditional fruit cultivation, offering a modern twist on a historic flavor."

"Spontaneously Fermented Beer with 2023 Hollenburger Muskat Ottonel Grapes - This distinctive brew artfully combines the wild character of spontaneous fermentation with the exquisite flavors of 2023 Hollenburger Muskat Ottonel grapes, sourced from the renowned vineyard of Christoph Hoch in Hollenburg. This aromatic grape variety is celebrated for its unique muscat fragrance, delivering a delightful bouquet of floral and fruity notes that elevate the drinking experience.Crafted using traditional methods, our beer showcases the essence of these exceptional grapes, which thrive in the fertile soils and favorable climate of the Hollenburg region. The spontaneous fermentation process allows the natural flavors of the Muskat Ottonel to shine, resulting in a refreshing beer that bursts with vibrant grape character, hints of citrus, and a pleasing complexity. At our brewery, grape beers are our passion—it's a natural fit for us as winemakers, and it perfectly aligns with our brand identity. This innovative blend of beer and wine pays homage to the rich viticultural heritage of Hollenburg while highlighting the craftsmanship of local producers like Christoph Hoch. Each sip offers a taste of tradition and a celebration of the unique flavors that our region has to offer."

"This Schaerbeekse Kriek Vinegar is made from the magnificent beer of the Brouwerij 3 Fonteinen brewery.

Schaerbeekse Kriek is one of the most authentic expressions of Brussels' culinary heritage. This cherry variety, the famous Schaerbeekse Kriek, almost disappeared. In the 19th century, Schaerbeek was a horticultural village renowned for its cherries. But with the urbanization of Brussels, the orchards almost entirely vanished.

This cherry, very acidic and not very productive, was abandoned in favor of sweeter and more profitable varieties. For the past fifteen years or so, enthusiasts have been working to reintroduce the Schaerbeekse, despite its fragility and the difficulty of harvesting it.

And what a joy it is to be able to rediscover it today in a living vinegar, the fruit of Brussels' expertise.

In terms of aroma, Schaerbeekse Kriek is distinguished by its depth and complexity: more tannic, more aromatic, with beautiful spicy notes of cinnamon, nutmeg and clove."

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

Aged in barrels with Trepat and Pinot Noir grape skins

wild ale w. Sumoll de Pol grape skins

Wild ale w. Xarel lo grape skins

wild ale w. Xarel·lo de Joan Rubió grape skinwild ale w. Xarel·lo de Joan Rubió grape skin

Natural wine made w. Garnatxa Blanca, Xarel lo and Moscatell / Origin: Vega de Ribes

"The simple malt bill gives an ABV of 5.8% which carries the flavour and really allows the hops to shine through. The hops used are of American origin, Colombus, El Dorado and Cascade (45 IBU). With multiple generous additions in the kettle and further dry hopped before it reaches you as fresh as it can be."

"This March we dove into our recipe notebooks looking for ideas to inspire the ultimate session-able stout recipe. Here is Ostara Stout our take on the concept of 'Dublin Stout'. Brewed to be complex but quaffable. We took some of our imperial stout tricks and adapted them to a lower ABV base recipe. The result has layered malts with some lovely soft chocolate notes finished with a nice hop zing to help clean the palate. Sláinte."

"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. "

"The simple malt bill gives an ABV of 5.8% which carries the flavour and really allows the hops to shine through. The hops used are of American origin, Colombus, El Dorado and Cascade (45 IBU). With multiple generous additions in the kettle and further dry hopped before it reaches you as fresh as it can be."

"TWe’ve had our fair share of stout brainwaves over the past few years, but when we sat down to plan for March, one idea rose above the rest: a creamy pint inspired by everyone’s favourite Irish liqueur. Using all natural ingredients, we’ve captured that signature blend of smooth whiskey warmth, caramel sweetness, and dark, chocolatey malts. Brewed on a foundation of premium Irish malts, it finishes with a rich, roasty complexity. This is ‘the black stuff’ taken to a whole new, velvety level."

"This March we dove into our recipe notebooks looking for ideas to inspire the ultimate session-able stout recipe. Here is Ostara Stout our take on the concept of 'Dublin Stout'. Brewed to be complex but quaffable. We took some of our imperial stout tricks and adapted them to a lower ABV base recipe. The result has layered malts with some lovely soft chocolate notes finished with a nice hop zing to help clean the palate. Sláinte."

"Fresh hops in April? Why not. We’re using the new Hop Kief extracts made from freshly harvested hop cones that go straight into extraction without drying. This process preserves a striking level of bright, green freshness. As a base, we brewed a full, hazy, oat-heavy Double IPA with low bitterness."

"Our second time releasing a coffee beer after our first foray in 2024's Angucho. Aceh is a single barrel bottling of golden beer, brewed in November 2022. The wort was made using a turbid mash, including an inadvisable quantity of caramelised barley malt and aged hops. We initially set about selecting a coffee that we thought would best marry with our beer, before delving into the barrels to find its partner. After extensive tasting round the cellar, a barrel was selected to complement the addition of an Indonesian coffee from the Aceh region of north Sumatra, made using an anaerobic honey fermentation process"

"Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, spontaneously fermented by wild yeasts. Nachmelená Hruška was made by co-fermenting an equal proportion of Herefordshire perry pear juice (2019 harvest), with wort made in the style of a Czech svetlý ležák (light lager), using Czech grown barley and Saaz hops. The resulting beer conditioned in bottle for 7 months before release. Named by Tom's Czech right-hand man Jarek, "Nachmelená Hruška" translates as "hopped- or drunk- pear.""

"Made from a blend of six year old NZ hopped saison with a four year old golden beer made with aged hops and caramelised wheat. This breaks our record for the oldest barrel of beer we have included in a blend. The slow spontaneous fermentations took place in an old white Burgundy barrique and a fresh Herefordshire cider barrel. The two barrels were quite distinct from each other. One remarkably fresh and zesty, with plenty of hop bite. The other bringing juicy acidity and complex earthy aromatics. Together they strike a delightful balance on the palate and an inviting excuse to bring in some new season hops to add some punch to the aromatics. The blend was dry hopped with whole leaf US grown Cashmere from the 2025 harvest ."

"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"

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."