mills brewing underdone blend twoWe used a grist containing 100% floor malted Maris Otter, to try and capture the rich malty aromatics found when opening a bag from the maltings. In May 2021 we drew a wort from a six hour mash stand. The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting spontaneous beer. The resulting raw ale continued

We press the fruit and let it spontaneously ferment in lambic barrels

One quarter of the blend consists of lambikken brewed with our own sourced heirloom cereals from different spots in Brabant

als een krachtigere Kriek

The lambikken originate from three different brews and two different barrels

Spontaneously fermented ale that is a blending of choice barrels from our complex

And just as full of flavour and rich in aroma as a beer from heaven

The wine ripened along with our Pajotse cider

This one has been resting in a blackcurrant liqueur barrel imparting sweet sticky fruit with a touch of acidity

3% ABV • Inspired by the clandestine echoes of "Project Aurora

each syllable cutting limbs and setting eyes aflame

Imperial Rye Stout aged in Eastern Kille Breakfast Rye Whiskey Barrel with Salted Caramel

rich and sweet cherry in abundance