Mills - Etta

Two strong pale worts were produced in April and December 2020 using malted barley, oats, and cane sugar. Aged hops (2013 grown Hersbrucker) were added, and a short boil conducted to retain a delicacy of grain flavour. The wort was chilled to 16 Celsius via a heat-exchanger, before being rested in the coolship overnight to inoculate. This cold inoculation aims to promote yeast over bacteria in the early weeks of fermentation, producing a drier finish and restraining acidity. The fermentations took place in Californian white wine and Highland Scotch whisky barrels for 32 and 24 months respectively. The resulting beer has wet-stone minerality, rich texture from the elevated alcohol content and a slight whiff of the heady Scotch on the nose.