An evening with The Kernel - Friday 20th

On Friday 20th from 7pm, join us at The Mermaid in Clapton as Ben & Tanya from The Kernel Brewery take us through a tasting of five Biere de Saisons from the bottle. Spaces are limited to 30 people, cost a mere £10 and will be on a first come, first served basis so don't snooze! There will also be Kernel keg beers upstairs at the bar all evening, alongside a special menu of small plates from Jack Sorrell of Primeur. 
We asked brewer Ben Landsberry for a bit of a sneak peak of what's in store for Sponfest revellers - 

"We use a blend of yeasts and bacteria to make all of our saisons, inspired by the Belgian tradition of lambic and gueuze, as well as some of the new world producers of sour and 'wild' beers (Jester King, Crooked Stave, Burning Sky). We have been using our current blend for almost 3 years, with some additions of new things along the way. On offer at the tasting will be the following, we don't want to give too much away - but here's a brief little description of each!

Biere de Saison 5.2%
This is the base beer we use for making the other saisons we have. This batch has been aged in foudre for 9 months.

Biere de Saison Galaxy
Dry hopped at around the same level as our IPA, this was aged approximately 11 months in foudre.

Biere de Saison Citra
Dry hopped at 5g/l, this blend was aged in 500l cognac and 225l wine barrels.

Biere de Saison Damson
Approximtely 350g/l of fresh damsons are fermented with finished saison for 4 months.

Biere de Saison Crab Apple
This is the first time we have used apples. We used a small variety, Pink Glow, which have a bright red flesh throughout, at around 250g/l." 

barrel stack.jpg
Saison fermenting in a foudre.jpg
Sarika Rice