IMPERIAL BROWN STOUT - LONDON 1856ĩ.0-10.0% abv. Hints of leather, tar, smoke, vanilla and chocolate. Then a herbal hop bitterness on top of long lingering espresso. Loads of rich dried fruit and alcohol warmth – rum and raisin. We keep our interpretation of this recipe relatively straight. Based on an 1890 recipe from the Truman Brewery. The dry hop brightens the heavy roast flavours, and the bitterness stays with you well after you have finished sipping. Our largest hop bill goes into making this intense and rich beer our EIP turned up to 11. Our love for dark beers at the Kernel led to this beer, a 'Double IPA' of Porters. The result is a dark brown beer that promises coffee and cocoa, but then the hops bring lightness, brightness and fruit. 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. This started out as a recipe based on one from the Barclay Perkins brewery from 1855. Light-bodied but not thin, with more prominent kettle-hopping and then dry-hopping to add some brightness and contrast to the roasty, biscuity, and savoury character of the dark malts. Not brewed to 'dry stout'-style, per se, but a stout that is dry. The equivalent to Table Beer in our range of stouts and porters. When young, character is dominated by hops and fruity/spicy belgian yeast aromas, with a more pronounced hop bitterness than our other pales as the hops fade the elements of the mixed culture can bring acidity and a drier finish.Ĥ.3-4.8% abv. In essence a hybrid of our saison and pale ale, fermented in foeder(a 4000l oak vessel previously used for red wine production) with a combination of Belgian ale yeast and our house mixed culture, then dry-hopped to intensify hop aroma. Can be dry-hopped or re-fermented with whole fruit, such as damsons, quince or apricots.
Dry with complex acidity and aroma varying batch to batch. May be a blend of beers fermented or aged in oak barrels or foeder. A mixed-fermentation with a combination of yeast and bacteria. Either dry-hopped or re-fermented with fruit, such as raspberries. Bright, clean, lemony acidity, and more straight-forwardly refreshing than our saisons. The first kind of sour beers we produced before moving to mixed-fermentation, but still re-appearing every so often. A sour beer in which wort is acidified in the kettle with lactobacillus bacteria, before a secondary fermentation with yeast. And as with the pales, hops change from batch to batch. Stronger, fuller, and with more hop intensity than the pale ale, but aiming to keep all elements in balance.
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. Dry and light-bodied to better showcase the individuality of the hops in both aroma and flavour. Like our pale ales, hop aromas are the focus, with bitterness in balance. 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.
TABLE BEERĪ light pale ale, around 3% abv. Not tasting notes, but some information about the character, history, and creation of our beers.
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