Venture through a dank railway tunnel, then turn on to a small industrial estate in south east London and you’ll find yourself at a fine example of a British brewery. But there are no rambling roses or tumble-down ancient buildings crying of English tradition here. The Kernel brewery is little more than five years old and the beer produced in this urban hideaway combines old traditions with new thinking – and a little experimentation.
“We rely on that process of hypothesis, experiment and result,” says brewer Toby Munn. “We can create our own little experiment and do all kinds of different things, which is fun.”
Munn shows off the fermentation tanks, where yeast gradually turns sugars into alcohol over several days, and a room full of barrels and large French “fouders”, which were previously used in wine-making.
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