The Auroch's Horn is a modern reinterpretation of ancient ale brewed throughout Europe more than two thousand years ago. Ale was a staple of the barbarian diet, with Roman historians documenting a beverage made with barley, wheat, and honey in Britannia, Gaul, and Germania. The ale was consumed from the horn of the auroch (or aurochs), a now extinct wild bull.
I've taken The Auroch's Horn and aged it on fresh rhubarb to change the balance from sweet to tart and add a pronounced fruit flavor and aroma.
Serving Suggestions:
The Auroch's Horn Aged on Rhubarb is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Temperature has a big impact on flavor.
Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.
The Auroch's Horn Aged on Rhubarb
