A special release of the traditional English Export Stout, this time refermented in the tank with 200g/L of British Damson plums to add a fruity and tart finish to the roasted and luxurious beer.

Export Stout is one of The Kernel's most quintessential dark beers, based on an 1890 recipe from the Truman Brewery in Brick Lane, with which they've tried to maintain a certain faithfulness in spirit, while also adapting and modifying according to the necessities of modern brewing. These 19th century London recipes for strong dark beers (they use a few different ones across various beers) hold at their centre the abundant use of both black malt and brown malt.

The black malt brings lots of burnt toast, overly roasted coffee flavours, and an assertive acidity. Brown malt is a specifically London ingredient, and adds so much depth to these beers and a certain old-fashionedness: leather, tar, tobacco. It feels like these anchor The Kernel's beers in place, in London, cleaving to this city's history of brewing.

The resulting beer is dark, dark black, with an oily texture, loads of rich dried fruit and alcohol warmth, with accents of leather, smoke, vanilla and cocoa, and then a herbal hop bitterness on top.