If this beer was brewed in parts of Belgium it would be called gueze.

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, Mills aim to make the body relatively full for the ABV by including a large quantities of rye grains in most of the brews used in Running Beer. A proportion of beer from American oak barrels is used to lend a creamy character to the aroma and mouthfeel.

Mills say “We 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.”