HB&B Blog — The Kernel

Fundamentals #49 — The Kernel Foeder Beer Centennial Hallertau Tradition

Foeder Fundamentals London Matthew Curtis The Kernel

Fundamentals #49 — The Kernel Foeder Beer Centennial Hallertau Tradition

There are few things more mesmerising within a brewery than a room full of foeders (or ‘foudres’, if the brewery decides to use the French spelling instead of the Dutch). There’s real magic inside these oaken vessels, often standing several metres tall. And that’s because there is real magic inside them: millions of wild yeasts and bacteria that nurture and mature a beer over several months or years, before it is eventually blended and packaged into something delicious for us to enjoy. Beers such as the impressive Rodenbach Grand Cru, or the equally majestic New Belgium La Folie. In fact,...

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The Beer Lover’s Table: A Mixed Cheese Plate and The Kernel India Brown Ale

Beer Lover's Table Cheese Claire Bullen London The Kernel

The Beer Lover’s Table: A Mixed Cheese Plate and The Kernel India Brown Ale

January is a remarkably bad time for self-punishment, though we always convince ourselves that this darkest and dreariest of months is when we’ll finally get leaner, stronger, better. Spoiler: we won’t. We’re weary. We’re half-hibernating on the sofa, aware of the void in our wallets where money should be. The last thing we need, at this point, is to cut out carbs. Or cheese. A cheese plate is, in fact, an extremely good January meal, because it requires little-to-no effort (beyond vague curatorial sensibilities), and is also absolutely comforting - perhaps best enjoyed while wrapped in a fleece blanket. The...

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Fundamentals #40: A Cautionary Christmas Tale (Ft. The Kernel Barrel Aged London 1840 Export Stout)

Fundamentals Matthew Curtis SE London The Kernel

Fundamentals #40: A Cautionary Christmas Tale (Ft. The Kernel Barrel Aged London 1840 Export Stout)

If you’ve ever trapped your finger in a car door. you’ll perhaps empathise with this tale of struggle and woe. It begins in East London, at Signature Brew’s new taproom, at the start of December. Was that a hint of Christmas in the air I detected? No. It was the smell of heat and spice emanating from the victims of HB&B’s latest round of Chilli Karaoke. The premise of Chilli Karaoke is simple, yet effective. You choose a song, you sing the first few lines before being rudely interrupted by the host, at which point a Scotch Bonnet pepper is...

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The Beer Lover’s Table: Sweet and Savoury Phyllo Pie and The Kernel Bière de Saison Apricot

Beer Lover's Table Claire Bullen Saison The Kernel

The Beer Lover’s Table: Sweet and Savoury Phyllo Pie and The Kernel Bière de Saison Apricot

If you missed the chance to get your hands on Cantillon’s latest Fou’Foune release, don’t fret: just pick up a bottle of The Kernel’s Bière de Saison Apricot instead. It isn’t hyperbole—this is a truly exquisite, albeit underrated beer. One of the newest releases from The Kernel’s esteemed barrel-ageing programme, this Bière de Saison is a heady blend of aged and fresh saisons, which sits in the barrel with Bergeron apricots (the very same heritage variety that goes into Fou’Foune) for approximately six months. It’s elegant, tart, bright with apricot and lemon notes and undergirded by yeasty complexity. Given how...

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Fundamentals #9 – Jester King/The Kernel Farmhouse Table Barrel Aged Blend

Fundamentals Matthew Curtis The Kernel

Fundamentals #9 – Jester King/The Kernel Farmhouse Table Barrel Aged Blend

In beer, blending is a true art form. If you’ve ever tasted a great geuze from say 3 Fonteinen or Tilquin, or perhaps even a fantastic Flanders red from Rodenbach, then you’re tasting a beer that’s greater than the sum of its parts. More and more breweries are investing in oak aging to further the beer experience they can offer their customers. This could involve getting used barrels from wineries or distilleries, or in some cases it could involve the use of larger oak containers called foeders. To make sure the beer that comes out of that oak tastes great,...

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