Burnt Mill

Burnt Mill set up in a converted farm dairy complex in Badley, Suffolk in 2017 with a simple focus: fresh, unfiltered craft beer. Sophie de Ronde joined as head brewer in 2018, and the awards followed quickly. The brewery was named best new UK brewery in its first year of operation, and de Ronde was recognised as Brewer of the Year by the British Guild of Beer Writers in 2020 — a meaningful accolade in a field that does not hand them out casually.

The Suffolk location shapes the character of the brewery. Badley is rural, quiet, and agricultural, and Burnt Mill has stayed close to its roots rather than chasing the urban craft taproom model. The beers reflect that approach: focused, technically sound, not shouting for attention. The core range runs to hop-forward pale ales and hazy beers, with High Sun, Fractured Light, and Belong Too among the regular releases. Direct-to-consumer sales and a taproom keep the brewery connected to drinkers rather than operating purely through distribution.

Alcohol-free output from Burnt Mill has been limited to date. Mārū is their first foray into the category, made in collaboration with Zeer Brewing. It is a New Zealand-style extra pale ale, gluten-free, built around Superdelic and Nelson Sauvin hops. Both varieties are known for their distinctive tropical and white wine characteristics, and Mārū uses them without the alcohol to carry the flavour — which is a test that not every hop-forward AF beer passes. The beer is available through specialist craft retailers rather than supermarkets.

Whether Burnt Mill develops a wider AF range or keeps it to occasional limited releases is an open question. The brewery has the technical credibility to do it well. For now, Mārū is the place to start.

The Collection

Mārū NZ Extra Pale Ale