There have been numerous batches of Biere de Saison Apricot over the years - it is an annual endeavour, working with fresh fruit from the farms in Kent - but none quite like this.

With this version (2024 harvest) the brewers changed things up a bit to try capture more of that fruit character in the beer: instead of a second bottle fermentation (which adds complexity, and requires time) they force carbonated this batch at its peak to try capture the aromas and flavours as they were in tank, and release it young and fresh.

We think this approach has worked, and we are finding this batch delicious.

The Kernel use the same base Saison for all of their Biere De Saisions, so I guess it would be nice to know more about that unique starting beer - words direct from the brewery.

This mixed-culture saison begins with two or three strains of commercial saison yeast, complemented by various wild and commercial yeasts and bacteria. We've isolated Brettanomyces strains from our barrels, cultivated wild yeast from local fruit, and blended in dregs from bottles of mixed fermentation beers we've enjoyed. Additionally, we've added commercially available Brettanomyces strains, three Lactobacillus strains, and some Pediococcus. After the initial fermentation, the beer undergoes a prolonged secondary fermentation and conditioning phase, allowing the wild yeast and bacteria to impart their influence.

The result is a beer that starts fresh, tart, and lively, with a dry finish and a spritz of carbonation. Notes of lemon, grass, and herbs provide a cleansing and slightly sour tang. As it ages, the Brettanomyces adds layers of spice, fruit, and subtle hints of horse and leather.