Mills Lemon Glass Style_Fruited The initial cool fermentation and

The initial cool fermentation and heavy hopping favours the wild yeast over the lactic acid bacteria

Lambic aged on local apples at a ratio of 450g per litre

brewed in collaboration with Bottle Logic Brewing (Anaheim

and the soft

After a tart

Mills Lemon Glass Style_Fruited The initial cool fermentation andLemon Glass is a highly aromatic modern saison, that brings together old world technique and new world hop breeding. It was made from a traditional turbid mash using floor malted Maris Otter and rye. This provides the complex carbohydrates that fuel our long, slow spontaneous fermentations. Bitter New Zealand hops were used during the boil, bringing wonderful aromas which are then amplified and enhanced by the activity of the wild yeast. Fermentation