This 5.2% Wild Rhubarb Sour was originally conceived as a rhubarb and custard-inspired sour. However, when the brew didn't go entirely to plan, we made the call to just… leave it. We kept it tucked away in the tank while we decided on its fate. And that's when the magic of Cragg Vale truly took over, resulting in a genuinely unique, one-off creation.

To start, we kettle soured the rhubarb-infused wort using Lactiplantibacillus Plantarum to build the base acidity. The primary fermentation went ahead with our Vocation house yeast, but the beer was then left open to the wild environment of Cragg Vale. The naturally occurring wild yeast floating on the air of our valley found its way into the mix, promoting a secondary fermentation that transformed the beer into something new and astonishing.

After two months of conditioning, the resulting character is a thick, creamy body layered with vibrant notes of rhubarb and mixed berries, complemented by a delicate, balanced sourness. What you get is a fruity, clean, slightly sour beer where the rhubarb is present but far from dominant. Expect sweet floral notes and clean spring fruit flavours running through this glass of accidental brilliance.