Jonny and Gen Mills take a rather different approach to most, from their small brewery in-between Berkeley and Ham, Gloucester, they brew and blend naturally fermented beers with minimal modern intervention. Relying instead on spontaneous fermentation from wild yeasts, Jonny produces the wort for Mills at The Sally. He uses the same turbid mash method that traditional lambic producers employ in Belgium to brew their beers. It is more challenging and more time consuming than most brewing methods, but it produces a wort more suited to the slow fermentation characteristic to wild yeasts.

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