In 2007, founder Evin O’Riordan, a cheesemonger at the time with Neal’s Yard Dairy spent some time in New York training staff at a shop on the Lower East Side in caring for artisan UK cheese. After a shift, they invited him out for a beer at their local bar where the selection of beers, IPAs in particular with a brighter, lively, hop flavour profile was unlike anything he had seen back home.
Already interested in fermentation and flavour development as a son of a microbiologist and as a cheesemonger himself, Evin applied this interest to beer and on his return home started to seriously experiment with home brewing at his house in Hackney. This was no playing around however. The approach was more of a scientific experiment. It was only a matter of time before he was ready to start brewing professionally and in 2009 The Kernel Brewery opened for business. Their approach is all about tasting, experimenting (even now) and producing beers of quality: hop forward ales, historic porters and stouts based on recipes from London Breweries in the 1850s & 1890s.
Kernel Export Stout
Based on a recipe from the 1890s, this stout has a dark colour, creamy rich head to it and dark chocolate, espresso bitter notes tempered by flavours of vanilla and dried fruits plus a rich, smooth texture. Pairs very well with classic blue cheeses especially Colston Bassett Stilton or 1924.
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