We’d milled in for a Pale Ale. It was all ready to go. Then we greeted some friends from Sweden into the brewery and decided to brew something different. What would you like to brew? We asked. A mild, they said. James has always wanted to do a rye mild, so he suggested that. Out went the Pale Ale, we called around and found some rye at The Kernel Brewery, dashed down there to grab it, got back and brewed.

Ryeld is the result. A kind of hoppy rye mild. Low ABV, big on the rye, a mix of American and European hops, loads and loads of dry hops. And you get a beer that defies categorisation. It is what it is.

A red-brown beer, faintly hazy thanks to being unfiltered, the first thing you get is the Bobek which made part of the huge dry hop. Beautifully enticing with a nutty, creamy, bready and spicy aroma, the body is clean, spicy, herbal and has this really intriguing depth of malt and hop before the hops hang around at the end. It’s a ryeld, a hopped-up rye mild beer.

Malt: Pale, Rye (20% of the grist), Cara Dark, Munich, Roast
Hops: Galena, Cluster, Columbus, Bobek