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229 Ratings
Mills Brewing Underdone
Bière de Garde 6.5 º
Mills Brewing Underdone presents a singular expression of a Saison, defined by its raw ale production and extended thirteen-month maturation. The unboiled wort provides a uniquely rustic, doughy malt foundation that carries the vibrant citrus and resinous pine notes of whole leaf Southern Cross hops. Spontaneous coolship fermentation introduces a complex array of pome fruit esters and a delicate, vinous acidity. This character is further layered by its time in white Burgundy and bourbon barrels, contributing subtle vanilla and dry oak tannins. It is a highly attenuated, effervescent, and deeply textured beer that balances heritage brewing techniques with a sharp, modern sensory profile.
Appearance. Hazy, deep gold to pale orange (6-8 SRM) with a persistent, rocky ivory head and fine Belgian lacing.
Aroma. High intensity; prominent lemon zest and pine needles from Southern Cross hops blend with rustic, grainy malt and spicy black pepper phenolics. Subtle notes of green apple, white grape, and a whisper of vanilla from the bourbon barrel maturation.
Taste. Initial tartness gives way to a complex profile of lemon, pear, and cracked wheat. The unboiled nature manifests as a soft, doughy malt flavor. Hop bitterness is low but present as a floral, spicy bite. The finish is bone-dry and vinous, with a lingering earthy oak character.
Mouthfeel. Medium body with a slightly creamy, protein-forward texture from the raw ale process. High carbonation provides an effervescent, scrubbing sensation. Light alcohol warmth is present but well-integrated.
Sensory Profile.
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Mills Underdone
"We used a grist containing 100% floor-malted Maris Otter, to try and capture the rich malty aromati .... The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting ...
23,61 €
Mills Underdone - Etre Gourmet 
23,61 €
Etre Gourmet products
"We used a grist containing 100% floor-malted Maris Otter, to try and capture the rich malty aromatics found when opening a bag from the maltings. In May 2021 we drew a wort from a six hour mash stand. The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting spontaneous beer.The resulting raw ale continued fermentation in one Herefordshire cider and one Scotch whisky barrel for twenty three months before blending and bottling. As with all our beers, it was bottled completely flat, with a good dose of primings to produce lively carbonation via refermentation in bottle."
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