I've taken The Auroch's Horn and aged it on fresh rhubarb to change the balance from sweet to tart and add a pronounced fruit flavor and aroma.
Please enjoy this ale fresh: the rhubarb flavor does not age well and will diminish greatly after a few months
About the 2012 Batch:
Compared to the 2011 batch, this year's batch has a milder rhubarb flavor with a greater cider character and more acidity.
Please expect an English-style lower carbonation: the bottle conditioning is proceeding slowly and since the rhubarb flavor is short-lived, I recommend enjoying this with a lower carbonation as opposed to waiting for the bottle fermentation to complete.
The lower carbonation will make removing the cork difficult, especially for bottles stored cold. I use the nut cracker on my kitchen shears to help. Just remeber to twist the cork out.
The Auroch's Horn Aged on Rhubarb is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Temperature has a big impact on flavor.
Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.