It all began with 450kg of forced Yorkshire rhubarb, which we collected from E. Oldroyd & Sons over in the rhubarb triangle. We processed it by hand at the brewery (topping and tailing 450kg of stems) and added the resulting juice during the brew day. We then fermented this alongside a simple malt bill designed to show off the tart, in-your-face complexity of real rhubarb. It’d be a shame not to use the experts in the next county over, wouldn’t it? It’s all part of the process, using real ingredients and going the long way round to get the flavour we wanted. No apples, no lactose, no sugar. A super refreshing, tartly sour, effervescent countryside beer that tastes of rhubarb.