“It’s almost mild season,” Brian Delaney says, the other Manor Hill Brewing employees nod their heads in agreement. We are standing 10 yards from a cornfield, and the stalks are a few feet taller than me. We are discussing other grains, however; golden naked oats, spelt, and the superiority of pale chocolate malt. It feels appropriate to be talking malt, barleys, oats, and grains at Manor Hill. The farm brewery is the…