Yayle

Surprises are great, so Ole and Sebastian thought they would surprise the Frankfurt beer scene with the opening of their brewery. Instead of making big announcements, the two didn't say a word about their project and operated in secret for quite a while until they excitedly started a countdown to the release of the first beer with no explanation. This countdown popped up on their Instagram page in April 2021 and it wasn't until the brewery was released 43 days later that it became clear what would happen after the time had elapsed. Clever!

Blessing in disguise

Before the dynamic duo decided to open their own brewery, Sebastian and Ole worked as event technicians. One of them brewed at university, but that was 20 years ago. Their shared love of barley juice prompted them to take the subject more seriously in 2019. They were about to find a brewery and get started right away, but the pandemic put a stop to their plans. In retrospect, that was more of a blessing than a curse, because when they finally got going in 2021, the two had worked out a perfect concept and put two years of development into their beer creations. During this time, it also became clear that the dream of their own brewing system was secondary for now: Instead of putting all their money into a brewing system, the Frankfurt-based company prefers to brew with their colleagues at Kuehn Kunz Rosen. As cuckoo brewers, they can rely on the professional equipment of others and put their capacities into perfecting their beers.

Yay, beer!

The name of the brewery is made up of the joyful exclamation "Yay" and the word "Ale". Because Yay Ale is a bit cumbersome, the friends quickly changed it to YAYLE. Sebastian was able to gain his first brewing experience when he started out as a homebrewer in 2015. Ole brings culinary knowledge of a different kind: he is a trained chef and has a knack for selecting exquisite raw materials and processing them optimally. In their joint brews, the two combine their strengths. Because they are perfectionists, Ole and Sebastian only ever concentrate on one brew. Instead of maintaining a core range of ten or more beers, they work on a beer until it is perfect and then release it. While the stock is slowly being drunk, the two are already brooding over the next creation. That's what we call dedication! Incidentally, the beers are only bottled in cans because this container offers the optimal environment for long-lasting taste.