Running Beer is the purest distillation of how Mills make beer.
A blend of equal parts four, three, and two year old spontaneously fermented beers. Then fermented and matured in a mixture of French and American oak barrels, previously used by Bourbon whiskey and Burgundy white wine producers. The beer then conditioned for five months in bottle before release.
At the point of blending, he aim is to make the body relatively full for the ABV. This is aided by the inclusion of large quantities of rye grains.
They also like to include a proportion of beer from American oak barrels, to lend a creamy character to the aroma and mouthfeel.
There is no set receipt for 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.
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