Yann - Season

After decades of only a handful of grain varieties being used for baking and cooking, old, long-forgotten varieties have experienced a small renaissance in recent years More and more bakeries are appreciating alternative grains such as einkorn, millet or emmer for their high nutrient content and sometimes special taste Another advantage of these grain varieties is their undemanding nature when it comes to cultivation: Most of these plants thrive on poor soils and manage without much care or fertilizer A certain variety of grain in the diet is healthy and provides variety on the plate However, it will certainly be a while before these special grains overtake wheat, rye and spelt

In the meantime, how about a fine beer brewed with the ancient grain emmer?

The brewers at Frankfurt's Flügge brewery have a knack for special beers and ingredients: Fruit, Norwegian Kveik yeast and lactic acid bacteria can be found in a whole range of their creations For their Saison Yann, the two wild brewers have reached for ancient grain emmer and transformed it into a quaffable beer specialty using regional malt from the Frankfurt area Yann scores with a harmony of pale grain, delicately roasted malt, oven-fresh cookies, spicy yeast, fragrant hay and a hint of sun-kissed lemon