Foeder Beer: A Journey into Barrel-Aged Craftsmanship
Foeder Beer – Citra Sabro, 5.8%:
Foeder Beer – Citra & Sabro – 5.8% ABV
Malts: Maris Otter, Wheat, Oats
Hops: Citra, Sabro
Yeast: House Mixed Culture, Belgian Pale Ale Strain
At The Kernel Brewery, we embrace both tradition and innovation. Our Foeder Beer showcases that philosophy through fermentation in a 5,000-litre oak foeder—an ex-Bordeaux red wine barrel. This wooden vessel contributes depth and texture, helping create a beer that is both layered and drinkable.
The Art of Co-Fermentation
We begin with a malt base of Maris Otter, wheat, and oats, giving softness and balance. Into this, we pitch a blend of our house mixed culture and a Belgian pale ale yeast. Wild microbes like Brettanomyces, Lactobacillus, and Pediococcus begin a slow, complex fermentation in the porous oak.
We use hops strategically—not for bitterness, but to suppress lactic acid bacteria like Lactobacillus and Pediococcus. This prevents the beer from becoming too sour. Brettanomyces, however, thrives with hops, transforming their compounds into bright, fruit-forward flavors with a unique, funky complexity.
The Role of Hops: Citra & Sabro
In this version, we’ve used two distinctive modern hops that enhance the beer’s wild expression:
- Citra hops bring bold citrus and tropical aromas—think grapefruit, lime, and passion fruit. Their crisp profile balances the malts beautifully.
- Sabro hops add creamy coconut, tangerine, and pineapple, creating a softer tropical side that interacts playfully with wild fermentation.
These hops don’t dominate; instead, they weave into the beer’s complexity, supporting yeast-driven funk and subtle oak-derived tones.
Sensory Experience
The beer pours a hazy golden straw, capped with a soft, persistent foam. Aromas burst from the glass: dank funk, lemon curd, pineapple, and a gentle Belgian spice note. It smells alive—both rustic and fresh.
The mouthfeel is light and pillowy, carried by moderate carbonation that lifts the fruitiness. On the palate, there’s a blend of piña colada notes: pineapple from Brett, coconut from Sabro, and bright citrus acidity. The oak fermentation gives the beer subtle texture and structure around the edges.
Why We Ferment in Foeders
Foeder fermentation isn’t just about aging—it’s about adding another dimension. The oak’s porous nature allows gentle oxygen ingress, softening and deepening the beer. More importantly, the wood becomes home to wild microbial communities, which evolve and influence each batch with subtle individuality.
This is the joy of mixed fermentation at The Kernel Brewery—each beer a living expression of its environment.
A Wild Ale With Balance
Though driven by wild yeast and complex microbes, this Foeder Beer stays light, approachable, and deeply refreshing. The use of hops prevents excess acidity, while the yeast adds intrigue. It's a fine balance—modern hop vibrancy meets traditional fermentation character.
This release is perfect for drinkers who appreciate complexity, but don’t want intensity to overwhelm drinkability. It’s wild beer, but on friendly terms.
Learn More: The Pellicle Podcast
To dive deeper into the philosophy behind wild beer, check out Pellicle Podcast Episode 67: Defining British Wild Beer. In this episode, Evin O’Riordain of The Kernel Brewery joins Mark Tranter (Burning Sky), Will Harris (Balance Brewing), and Dan Wye (Fyne Ales) to discuss what makes British wild beer unique.
They cover topics like foeder culture, spontaneous fermentation, and how each brewery develops its own microbial identity. It’s a great listen for anyone curious about how wild beer is evolving in the UK.
In Summary
This edition of Foeder Beer with Citra and Sabro is a beautiful balance of oak-aged subtlety, hop aroma, and wild yeast funk. It’s a clear expression of our brewing approach: expressive yet restrained, complex yet easy to enjoy.
Whether you’re a fan of barrel-aged beer or exploring mixed fermentation for the first time, we invite you to taste the wild side—carefully crafted in our London brewery.