Celtic Cross was the brainchild of St Austell’s head brewer, Roger Ryman, who enlisted the help of fellow head brewers from Scotland, Wales, Ireland and Brittany to help him create the new beer which will be launched at this year’s Celtic Beer Festival.

Ryman was joined in the St Austell brewhouse by Fergus Clark, head brewer of the Inveralmond Brewery in Perthshire, Scotland, Flo Vialan from Brittany, head brewer for the Purity Brewing Company, Daire Harlin, head brewer of the Brú Brewery in Cork and Buster Grant, one of Wales' best known brewers and head brewer at Brecon Brewing.

The day before brewing, the brewers gathered at the Rashleigh Arms in Charlestow, 31 October, the last day of the Celtic calenda, to concoct the recipe.

A formula for a Celtic Red IPA was created, including roasted malts and generous additions of hops to complete the Celtic theme. Each brewer brought with them a handful of ingredients that best represented their region. Flying the flag for Cornwall, Ryman incorporated saffron, while Clark brought rowan berries from Scotland, Harlin added shamrock, Vialan contributed wild garlic, and Wales was symbolised with the inclusion of Welsh apples.