Items

Bière De Saison Pacifica

A saison brewed with the Kernel's house culture, fermented in a foeder, and dry hopped with Pacifica. 4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in oak barrels or foeder. Dry with complex acidity and aroma varying batch to batch. Can be dry-hopped or re-fermented with whole fruit, such as damsons, quince or apricots.

Selfish Art

Dad Jokes from Norway

When does a joke become a dad joke? When it becomes apparent...We brewed Dad Jokes from Norway with our dear frined Charles Magne from Norway Brewing Company back in 2018. We blended our house cultures and let the beer sleep in both stainless and samll wine barrels before blending. The result is a vibrant, complex and tart beer with aroma of gooseberries and white peppers. We hope you enjoy it as much as we enjoy dad jokes...

A Dashing Something

Fruited oud Bruin aged in oak barrels. A Dashing Something is our Nordic Oud Bruin inspired Haandbakk, macerated with locally grown raspberries. We added lingonberries and plums for even more fruitiness and complexity. This is a unique and new sour beer.

A Dashing Rogue

Our nordic oud bruin macerated with raspberries and cherries. This rogue is best shared in the company of good friends.

Haandbakk

This is a recreation of a Norwegian style naturally soured ale, aged in oak wine barrels for 18 months for the authentic sour flavour.

Mr. Mingo

A farmhouse ale with roselle hibiscus. The inspiration was to make a simple beer with a subtle adjunct. To make Mr. Mingo, we brewed a simple saison with barley and wheat from Blacklands Malt and raw Texas Hill Country water from our onsite well. We added hibiscus flowers at the end of the boil and then later dry hopped with more. In total, we used around 1 pound of hibiscus per barrel.

Beret

Beret is as artistic as those who wear its namesake cap. Our brewers developed a silky, full-bodied wheat ale which we began fermenting with our house yeast strain. To finish the fermentation, we added our collection of barnyard bacteria, intended to slowly sour the ale, bringing out a slight funk and refreshing piquancy. Finally, a small dose of pureed raspberries were added for just a hint of fruity tannins, putting the berry in Beret.

Anadromous

Aged in French Oak Pinot Noir barrels with Kodiak Salmon Berries and brettanomyces.

Ripple By Rackhouse

Another gorgeous fruited-sour from Rackhouse, this beer is vibrant in both flavour and colour thanks to locally-sourced red currants. The beer is a symphony of red fruits with a sharp yet markedly vinous body and finish. Serving: Flute glass. 4-5°C