Mills Still

This marks the brewery’s third release of Still, after discovering another barrel with enough character and balance to stand on its own, without the need for carbonation. For this edition, a small dry-hop of New Zealand-grown Nectaron was added to enhance and amplify the underlying fruit notes in the aged beer.

The wort was crafted using a turbid mash of Maris Otter, toasted Munich malt, and rye, creating a rich, silky body. It underwent an extended boil with generous amounts of aged hops before spending two nights in the coolship for a double inoculation. Spontaneously fermented in a single 350-litre barrel, the beer matured for three years before being bottled without priming sugar, allowing for a naturally still final product. After resting in the bottle for three months, it was ready for release.

The finished beer presents a refined balance of acidity, oak tannin, and hop bitterness. Without carbonation, the silky texture of the rye takes center stage, offering a uniquely smooth drinking experience.