"Mix fermented berliner weisse (no kettle sour), with crushed local pomegranates. Tart, lemony, red berries and earthy (the real taste of pomegranate), hazy and magenta ."

"Barrel Aged sour finished with mandarines, cardamom and pepper"

"Barrel Aged sour finished with mandarines, cardamom and pepper"

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"

wild ale w. Pansa blanca de Oriol Artigas

wild ale w. Sumoll de Pol grape skins

Wild ale w. Xarel lo grape skins

"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"

"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."