Squashed - Rhubarb & Ginger

Description

As we dance between seasons, for this month's Squashed our brewers wanted to bring you a taste of early spring, whilst retaining the warmth needed to ride us through the last days of winter. Starting life with our house sour base, we added 256g/l of cold-pressed pure rhubarb juice. Choosing juice over puree meant we could eliminate any fibrous matter prevalent in rhubarb, whilst keeping its terrific tartness. Finally steeping with ginger for a soft and subtle cosiness. With rhubarb having low-fructose content and the team not wanting it to be too tart, we fermented with a yeast that doesn't ferment all sugars Windsor which helped retain a little more residual sugar and added body to the brew. Refreshing, comforting and a lot like wearing a winter coat and a pair of shorts its the best of both.