In May 2020 we produced a pale, extra strong wort from barley and wheat malts. The mash was rested for 3 hours and dextrose sugar added to the boil. This produced a more fermentable wort, leading to a stronger and drier beer. Aged hops were added during a long boil before the wort underwent a vigorous primary fermentation in our coolship with only wild yeast and bacteria. The resulting young beer was then matured in two first use bourbon barrels for 25 months before bottle conditioning.
Mills Brewing