The Kernel Brewery

Table Beer

Table Beer

A light pale ale, around 3% abv. Malted barley and rolled oats. First batch brewed in 2012, as an attempt to create a low-alcohol beer which did not suffer… Read More

A light pale ale, around 3% abv. Malted barley and rolled oats. First batch brewed in 2012, as an attempt to create a low-alcohol beer which did not suffer from being thin-bodied or lacking in character. Like our pale ales, hop aromas are the focus, with bitterness in balance. Read Less

Export India Porter

Porter - Other

5.6-6.3% abv. Malted barley. This started out as a recipe based on one from the Barclay Perkins brewery from 1855. We’ve tempered the roast character… Read More

5.6-6.3% abv. Malted barley. This started out as a recipe based on one from the Barclay Perkins brewery from 1855. We’ve tempered the roast character of the original recipe with some chocolate and crystal malts, but the main difference is that this is hopped in the way we would hop our pale ales and IPAs – late kettle additions and dry hopping. The result is a dark brown beer that promises coffee and cocoa, but then the hops bring lightness, brightness and fruit. Hops vary. Read Less

Export Stout London 1890

Stout - Foreign / Export

Based on a Courage Brewery recipe from 1890. Batch abv's fluctuate. Simple recipe ­ massive taste. Dark, dark black. Oily texture. Loads of rich dried… Read More

Based on a Courage Brewery recipe from 1890. Batch abv's fluctuate.

Simple recipe ­ massive taste. Dark, dark black. Oily texture. Loads of rich dried fruit and alcohol warmth ­ rum and raisin. Then a herbal hop bitterness on top of huge lingering espresso. Hints of leather, tar, smoke, vanilla and chocolate. Roasty. Read Less

India Pale Ale Citra

IPA - American

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with… Read More

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with the pales, hops change from batch to batch. Read Less

Imperial Brown Stout London 1856

Stout - Russian Imperial

9.0-10.0% abv. Malted barley. Another recipe from the Barclay Perkins archive, from 1856. The Imperial Brown Stouts developed into what became known as… Read More

9.0-10.0% abv. Malted barley. Another recipe from the Barclay Perkins archive, from 1856. The Imperial Brown Stouts developed into what became known as the Russian Imperial Stouts, and this particular recipe developed into the Courage RIS, which is most notable because a) it was an excellent beer, and b) it continued to be produced until 1992, as the only surviving link to a certain brewing tradition that was huge in London, and made London famous, for over 200 years. And of course, a tradition which has now been lost. And the beer is black, not brown. Dark black. And round and smooth. Gentle. Coffee and cocoa aroma, then leading to dark fruits, dried fruits, raisin, fig, prune. Even plum. Some sour berries. Through the long finish of hop bitterness entwined with roast and char. Read Less

Pale Ale Mosaic

Pale Ale - American

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed,… Read More

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed, with each batch utilising different hop varieties from around the world based on seasonality, availability, and the whims of the brewer. Read Less

India Pale Ale Mosaic

IPA - American

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with… Read More

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with the pales, hops change from batch to batch. Read Less

India Pale Ale Nelson Sauvin

IPA - New Zealand

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with… Read More

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with the pales, hops change from batch to batch. Read Less

Pale Ale Citra

Pale Ale - American

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed,… Read More

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed, with each batch utilising different hop varieties from around the world based on seasonality, availability, and the whims of the brewer. ABVs vary by batch. Read Less

Bière de Saison Damson

Farmhouse Ale - Saison

Seen in 4.4 and 4.9% ABV. A superb version of Kernel's Bière de Saison, a blend of fresh and barrel aged beers with added British damsons for 4 months.… Read More

Seen in 4.4 and 4.9% ABV.

A superb version of Kernel's Bière de Saison, a blend of fresh and barrel aged beers with added British damsons for 4 months. This is tart and funky, with a little bit of underlying nutty complexity and absolutely bags of fruit! Read Less

Bière De Saison Sour Cherry

Farmhouse Ale - Saison

The Kernel Bière de Saison Sour Cherry: British sour cherries macerated with a blend of fresh and aged saison at 200/l. Vegan friendly. 4.5-5.5% abv.… Read More

The Kernel Bière de Saison Sour Cherry: British sour cherries macerated with a blend of fresh and aged saison at 200/l. Vegan friendly.

4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in oak barrels or foeder. Dry with complex acidity and aroma varying batch to batch. Can be dry-hopped or re-fermented with whole fruit, such as damsons, quince or apricots. Read Less

Bière De Saison

Farmhouse Ale - Saison

4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in… Read More

4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in oak barrels or foeder. Dry with complex acidity and aroma varying batch to batch. Can be dry-hopped or re-fermented with whole fruit, such as damsons, quince or apricots. Read Less

India Pale Ale Galaxy

IPA - American

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with… Read More

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with the pales, hops change from batch to batch. Read Less

London Brick Red Rye Ale

Rye Beer

6.5-7.5% abv. Malted barley, rye. Hops and ABVs vary by batch.

6.5-7.5% abv. Malted barley, rye. Hops and ABVs vary by batch. Read Less

India Pale Ale Centennial

IPA - American

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with… Read More

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with the pales, hops change from batch to batch. Read Less

India Pale Ale Simcoe

IPA - American

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with… Read More

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with the pales, hops change from batch to batch. Read Less

India Pale Ale Black

IPA - Black / Cascadian Dark Ale

Note: The ABV for this beer varies.

Note: The ABV for this beer varies. Read Less

Bière De Saison Apricot

Farmhouse Ale - Saison

4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in… Read More

4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in oak barrels or foeder. Dry with complex acidity and aroma varying batch to batch. Can be dry-hopped or re-fermented with whole fruit, such as damsons, quince or apricots. Read Less

Pale Ale Nelson Sauvin

Pale Ale - New Zealand

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed,… Read More

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed, with each batch utilising different hop varieties from around the world based on seasonality, availability, and the whims of the brewer. Read Less

Pale Ale Simcoe

Pale Ale - American

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed,… Read More

5-6% abv. Malted barley. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. A basic recipe is followed, with each batch utilising different hop varieties from around the world based on seasonality, availability, and the whims of the brewer. Read Less

London Sour Raspberry

Sour - Fruited

4.5-5.5% abv. Malted barley. A sour beer in which wort is acidified in the kettle with lactobacillus bacteria, before a secondary fermentation with yeast.… Read More

4.5-5.5% abv. Malted barley. A sour beer in which wort is acidified in the kettle with lactobacillus bacteria, before a secondary fermentation with yeast. The first kind of sour beers we produced before moving to mixed-fermentation, but still re-appearing every so often. Bright, clean, lemony acidity, and more straight-forwardly refreshing than our saisons. Either dry-hopped or re-fermented with fruit, such as raspberries. Read Less

Brown Ale

Brown Ale - English

5.3-5.6% abv. Malted barley, oats. Sitting somewhere between Northern English and American brown ales in style. Medium-bodied. Toasted nuts and dark caramel… Read More

5.3-5.6% abv. Malted barley, oats. Sitting somewhere between Northern English and American brown ales in style. Medium-bodied. Toasted nuts and dark caramel balanced by hop bitterness and gentle hop aromas Read Less

Export Stout Raspberry

Stout - Foreign / Export

ABV varies from batch to batch.

ABV varies from batch to batch. Read Less

Bière De Saison Citra

Farmhouse Ale - Saison

Saison, aged in an oak foudre for 15 months with our house mixed cultures of yeast and bacteria then dry-hopped with Citra. ABV can vary. 4.5-5.5% abv.… Read More

Saison, aged in an oak foudre for 15 months with our house mixed cultures of yeast and bacteria then dry-hopped with Citra.

ABV can vary.

4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in oak barrels or foeder. Dry with complex acidity and aroma varying batch to batch. Can be dry-hopped or re-fermented with whole fruit, such as damsons, quince or apricots. Read Less

India Pale Ale 4C

IPA - American

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with… Read More

6.5-7.5% abv. Malted barley. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance. And as with the pales, hops change from batch to batch. Read Less