Running Beer is the first beer designed for Mills Brewing. It is the purest distillation of how they make beer.
This beer is a blend of equal parts four, three, and two year old spontaneously fermented beers. They 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, their aim was 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. They also like to include a proportion of beer from American oak barrels, to lend a creamy character to the aroma and mouthfeel.
Their aim is towards a similar flavour profile for Running Beer each time, however they 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. The natural variation given by the wild fermentation is welcome.
