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 Pale Ale
A Pale Ale at around 5% ABV, this ale displays the usual citrus and pine hop character that the Kernel make so refreshing. The hops will vary with Mosaic and Centennial recurring, however the profile usually tends to have a refreshing grapefruit quality. It pairs well with most cheeses but does have an affinity to the crumblier and slightly more acidic cheeses like Montgomery’s Cheddar, Kirkham’s Lancashire, Duckett’s Caerphilly or Cantal au Lait de Salers.
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