Yayle

Surprises are great, so Ole and Sebastian thought they would surprise the Frankfurt beer scene by opening their brewery. Instead of making big announcements, the two didn't say a single word about their project and operated in secret for quite a while until they started an unexplained countdown to the release of the first beer. This countdown popped up on her Instagram page in April 2021 and it wasn't until the brewing piece appeared 43 days later that it became clear what would happen after the time was up. Clever!

Blessing in disguise

Before the dynamic duo decided to open their own brewery, Sebastian and Ole worked as event technicians. Although one of the two brewed at university, that was 20 years ago. Their shared love of barley juice motivated them to take a more serious look at the topic in 2019. They were ready to find a brewery and get started right away, but the pandemic put a stop to their plans. Looking back, that was more of a blessing than a curse, because when things 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 having their own brewing system was of secondary importance: instead of investing all their money in a brewing system, the Frankfurters preferred to brew for their colleagues at Kuehn Kunz Rosen. As cuckoo brewers, you can rely on the professional equipment of others and invest your resources in perfecting your beers.

Yay, beer!

The name of the brewery is made up of the joyful exclamation “Yay” and the term “Ale”. Because Yay Ale is a bit bulky, the friends quickly turned it into YAYLE. Sebastian was able to gain his first brewing experience when he started out as a homebrewer in 2015. Ole brings a different kind of culinary knowledge: He is a trained chef and has a knack for exquisite raw materials and their optimal processing. The two combine their strengths in their common brewery. Because they are perfectionists, Ole and Sebastian only concentrate on one brew at a time. Instead of maintaining a core range of ten or more beers, they work on a beer until it's perfect and then release it. While the inventory is slowly being drunk dry, the two are already thinking about 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.