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Ilkley Siberia Rhubarb Saison

Posted: Mon Jan 21, 2013 3:29 pm
by disasterjustavoided
I've tried this on Keg and in bottle. I have to say there was a real difference between both. The keg outshone the bottle, That said, a bottle I was advised to leave for over a month and I didn't. I tried it when it was only a week or two old in the bottle and it was still very sharp, something that disapated with the one I tried in the keg. The rhubarb gives the beer a good tart and long finish, there is vanilla in this and I think in all its a great example of a Saison.

Its a colaboration between the brewers at Ilkley and beer writer Mellissa Cole. The Ilkley brewery is one to watch, I think and haven't had a bad one of their beers yet.

Re: Ilkley Siberia Rhubarb Saison

Posted: Mon Jan 21, 2013 4:26 pm
by SamTait
Had a bottle on NYE as part of the 'orgy of food with matched booze' that's yet and I did. Not too shabby at all (and I'm not a fan of Rhubarb)

Re: Ilkley Siberia Rhubarb Saison

Posted: Wed Jan 23, 2013 8:27 pm
by I_used_to_brew
SamTait wrote:Had a bottle on NYE as part of the 'orgy of food with matched booze' that's yet and I did. Not too shabby at all (and I'm not a fan of Rhubarb)

Whose Yet?

Rhubarb, seriously??

Re: Ilkley Siberia Rhubarb Saison

Posted: Wed Jan 23, 2013 9:24 pm
by alikocho
Ok, I know that Rhubarb comes from Siberia (actually some of the best is grown on the banks of the Volga), but Siberians don't drink that sort of beer. To me, Siberia conjures images of strong lagers tinged with pine and vodka. I've been there several times and that's what people drink out there, and I've done research on historical beer in Russia. It's notable that there were several recognizable Siberian beer styles in the Soviet Union - one used pine extract, another used pine needles (and there are subtle differentiations between which particular type of pine tree), one used arctic cranberries, another cloudberries, and another soy...