When the world gives you duff barley, make wild beer from rye. . Up till now, I’ve been making my 5,000 year-old beer from spelt, but I fancied giving barley a go because that’s the grain most traditional beers were made from. . I was all ready…but the barley didn’t sprout (even after I talked to it encouragingly!). Without sprouted grain (i.e. malted grain) there’s nothing for the little beer fermentation creatures to eat. . So quick change of plan and we’ve got a wild fermented rye beer on the go. . When I see the sprouts, like here, I remember how damn miraculous the process is. And the smell of malted grain is delicious. . I filmed each of the steps and they are in my story today. I’ll save them to the beer and bread highlight if you’re coming to this later. . Give me a few days and you can pop over for a taste…