{"id":1190,"date":"2014-12-14T17:07:46","date_gmt":"2014-12-14T16:07:46","guid":{"rendered":"http:\/\/www.bierversuche.ch\/blog\/?p=1190"},"modified":"2021-01-31T14:11:48","modified_gmt":"2021-01-31T13:11:48","slug":"person-interview-with-toby-munn-of-the-kernel-brewery","status":"publish","type":"post","link":"https:\/\/www.bierversuche.ch\/blog\/en\/2014\/12\/person-interview-with-toby-munn-of-the-kernel-brewery\/","title":{"rendered":"Interview with Toby Munn of The Kernel Brewery"},"content":{"rendered":"\n

After all three previous exposures to The Kernel Brewery<\/a>, we\u2019ve had at least one beer we\u2019ve been raving about. After the first visit at the brewery in 2011 it was an IPA. At the De Molen it was the Bi\u00e8re De Table Barrel Aged #4 and at the CBC the London Sour Raspberry\/Basil. Visiting Kernel in London thus was a no brainer.<\/p>\n\n\n\n

The saying goes that it\u2019s a good sign if the cook eats at his own restaurant. Same goes for when the brewer drinks his own beer. After pouring a generous amount of Mosaic Pale Ale into our glasses, Toby Munn realized that there was only little left for him. Na-ah. Taking our glasses and pouring some from ours in his glass, he said: \u201cCan\u2019t be too generous\u201d, and laughed. Along with sharing some beers he was also generous with his time and talked to us about recipes, size and sweeping the floors.<\/p>\n\n\n\n

Which beer would you serve to Michael Jackson?<\/strong><\/p>\n\n\n\n

The beer that you are drinking now, the Table Beer, is the beer that gives me the most satisfaction. It\u2019s not the most exciting. But as it is a 3% Pale Ale, it is not the easiest one to make. What I like about it is, you can pick it apart and it got some great flavours and aromas to enjoy. But at the same time you can drink it without thinking about it.
Another thing that gives me satisfaction about the Table Beer is that when we started brewing it, it was good. But I consider it much better now.<\/p>\n\n\n\n

So you are twiddling with the recipe?<\/strong><\/p>\n\n\n\n

Yes, everything is continuously evolving. Each of our Pale Ales and IPAs change a bit. We write the name of the hop on the labels, because that\u2019s where most of the flavour comes from. But it\u2019s not the most important part of the beer. Everything else, may it be fermentation or water profile, the malt bill, the whole balance of the whole thing \u2013 it is so important to get that right.
We are going for five years, but we by no means have reached any sort of plateau with any of our beers. That can seem daunting, but at the same time it\u2019s nice to know what you are working towards. The satisfaction of making a beer slowly better is quite rewarding.<\/p>\n\n\n\n