Small team, lots of passion: Since 2017, Burnt Mill has been brewing on a farm near Ipswich in the east of England. Whether Pale Ales, IPAs, Stouts, barrel-aged beers or lagers: Burnt Mill stands for variety, creativity and best taste!
Driven by a passion for beer
Charles O'Reilly, founder of Burnt Mill, began studying beer in depth back in 2011. The journey from mere consumption to homebrewing may be short, but truly delving into the nitty-gritty aspects of the brewing process and recipes requires absolute dedication.
O'Reilly lives that dedication. And so for him, who previously worked in a wide variety of positions in the beer industry, starting up was just the next logical step. Outside Ipswich, he renovated a large barn on a farm and converted it to house an approximately 24 (15 BBL) hectoliter brewing facility. The farm is owned by his wife's family. It couldn't have been easier to come by a suitable property for a brewery.
And what luck that O'Reilly didn't let this opportunity pass him by! Because the beers he develops and brews with his head brewer Sophie de Ronde stand for top quality and taste. The best basic ingredients, passion and de Ronde's years of experience have ensured that Burnt Mill has quickly made a name for itself, not only within the English beer scene.
The well-known breweries with which Burnt Mill brewed collabs shortly after their start also speak for this: Mikkeller, Cloudwater, Verdant, Northern Monk, Interboro, Other Half or Whiplash. Likewise, they were quickly an established guest at the hottest beer festivals in Europe. They have served their beers at the Indy Man Beer Con in Manchester, at the BXL Beerfest in Brussels or at the MBCC, for example.