Our Brett Pale Ale showscases our love for brettanomyces in a simple but refined way.
We don't use our house culture or our wild-yeast-filled foeders, instead we use a few clean brettanomyces and ferment in stainless steel. This process created a clean and dry pale ale with only mild funky notes and fruity flavours.

Hopped with Mosaic and Taiheke, this dry, refreshing beer is layered with some floral flavours from the Taiheke and some of bold citrusy and savoury flavours from the Mosaic.

Due to the nature of brettanomyces, we would expect this beer to get dryer and mildly funkier as time passes.

In 2007, Evin O'Riordain was sent to New York on business and what he tasted in the bars and pubs was, not only to change his life forever, but to prove a pivotal point in the UK beer scene's revival. He spent the next 2 years homebrewing and honing his skills, making big flavoured and challenging beers. In 2009, The Kernel Brewery was born and word slowly spread about this man making fantastic beers under a railway arch in South East London. A move to bigger premises saw them finally be able to meet demand and they are now named in the top 50 Breweries in the world by Rate Beer.

See more from from The Kernel Brewery...