The base beer is a mixed culture saison brewed with patience, complexity, and a little wildness, aged on fresh Morello sour cherries.

The base beer is unaged providing a bright and relatively clean canvas to let the fruit shine through. Morello cherries have dark purple skin and dark pink/red flesh, are deeper in flavour and more intense.

They are more typically associated with Kriek-style cherry beers/lambics, Cherryade, (medicine?) and Christmas spices (nutmeg, cinnamon, clove). They produce round fruit with less acidity.

The Kernel's Bière de Saison is fermented with their house mixed culture, developed over time through blending, experimentation, and reuse. It contains a combination of saison yeast, brettanomyces, and a range of wild and commercial yeasts and bacteria – some isolated from their own barrels, others grown from local fruit, and still more sourced from beers they’ve enjoyed drinking themselves.

Once the saison yeast finishes its work, the beer conditions slowly over weeks and months, as the wild organisms start to shape it further. What begins fresh and lively becomes something deeper and more layered over time.