Award-winning brewers have come up with a bevy of apt ales for this year’s rhubarb festival.
Brewers from Kirkgate, Outwood and Hemsworth have each made three different beers from the herbaceous perennial.
Steve Hutchinson, of Fernandes Brewery, has created Rhubarb and Custard for the big event next weekend.
Mr Hutchinson said: “The custard part is actually vanilla pods. It’s a four per cent golden session beer.
“I make a rhubarb beer every year and have done for the past eight years. Rhubarb is a nice ingredient to brew with as long as you don’t boil it to death. You add it towards the back end of the boil and you get all the fruitiness out of it.
“This time I’ve used quite a lot. I’ve used over 30 lbs of rhubarb.”
He has also used American and English hops to give it citrus notes. The vanilla pods are chopped up and then dropped into the individual casks.
The beer will be available throughout the Ossett Brewery pub estate, which includes Fernandes Brewery Tap on Avison Yard Kirkgate.
Rhubarb and Custard will also be available at the Bier Huis stall during the festival.
The pop up stall will also feature rhubarb beers from Five Towns Brewery, of Leeds Road, Outwood and Hamelsworde Brewery, of Hemsworth.
Five Towns’ owner Malcolm Bastow has brewed his annual Roo Barb beer, which is made with Australian hops.
He also brews a semi-regular rhubarb and ginger beer for the Unicorn Pub in Carlton, in the heart of the rhubarb triangle.
Mr Bastow said rhubarb beer also goes well with cinnamon or vanilla.
He said: “It gives you the scope to do a lot of tinkering with the other flavours.”
And Dan Jones, of Hamelsworde, is brewing his popular Dame Ruby Rhubarb beer again.
He said: “It’s an amber, a best bitter, with added rhubarb of course. It was well received, everyone seemed to like it. A few people have said it’s been their favourite.”