Stouts and porters the old way, after an extra year in bottle
The Kernel Brewery has frequently been lauded for its championing of old British brewing styles, new twists on those themes and often innovative collaborations with other brewers and, on occasion, other craft produce makers. It’s label design and presentation has also helped draw attention to what is primarily a bottled beer producer.
These characteristics somehow manage both to attract and to repel old school beer aficionados at the same time. For those of us more interested in the quality of the end product rather than the adherence to arcane standards there’s a lot to admire about Kernel, not least its commitment to old methods such as proper bottle conditioning with a huge slug of very loose yeast sediment, its lack of fear in cloudiness (Kernel beers can be very hard to pour clear), and in its belief that its beers can improve steadily with age, with Belgian-style 10 year-plus best before dates typically the order of the day.
Unassuming front hides a den of delights
Christmas, New Year and long into January haven’t been especially festive times here at Tipple Towers. A nasty and persistent bug not only dented my enthusiasm for sampling and blogging but cauterised my palate to such an extent that anything I could taste more closely resembled a pint of creosote or furniture polish more than it did a fine beer or whisky.
So how best to ease myself back in now that some kind of a recovery seems finally to be in effect? Well I’ll have to put my reviews of some long-aged special bottlings on hold, probably until next year end (Malheur Bière Brut, Duvel Triple Hop and Achel de 3 Wijzen were all lined up for consumption but gained another stay of execution). Instead I’ll pick up again on the off-sale scene for quality beverages I’ve previously explored through my visits to Beers Of Europe and SlowBeer, this time with a rare outlet devoted to cider and perry.