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.
Please enjoy this ale fresh: the rhubarb flavor does not age well and will diminish greatly after a few months
Serving Suggestions:
The Auroch's Horn Aged on Rhubarb is great cold or 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.
About the 2015 Batch:
I loaded this year's batch with rhubarb yielding a ton of rhubarb flavor and a nice tartness.
The bottles are well conditioned for plenty of fizz.
About the 2012 Batch:
Compared to the 2011 batch, this year's batch has a milder rhubarb flavor with a greater cider character and more acidity.
Please expect an English-style lower carbonation: the bottle conditioning is proceeding slowly and since the rhubarb flavor is short-lived, I recommend enjoying this with a lower carbonation as opposed to waiting for the bottle fermentation to complete.
The lower carbonation will make removing the cork difficult, especially for bottles stored cold. I use the nut cracker on my kitchen shears to help. Just remeber to twist the cork out.
The Auroch's Horn Aged on Rhubarb
