£6.25– Sold Out
The Kernel's Bière de Saison is fermented with their house mixed culture of yeast, wild yeast and bacteria, and develops into a dry, effervescent and tart beer after a bit of time.
They then either age it in old ex wine barrels / puncheons / foudres for 8-9 months and often dry hop it, or use this beer as a base for refermentation with fruit, as the seasons permit.
Apricot, in this case.
South East London