Rhuby Social Strawberry Rhubarb Witbier

You find yourself rubbing elbows with the Island’s finest at the Rhuby Social. Do you choose to go left, or right, or dead ahead? The right mix of sweet Island flavours and salty Island characters is the recipe for a great Summer afternoon. Strawberry, rhubarb, and spice make this witbier slightly tart and always refreshing.

ABV: 5%

Where To Buy

Available in 355ml Cans & 500ml Bottles

Beer Profile

• 

  Hoppiness

  Hops take a back seat

• 

  Colour

  It's not pink, it's rhuby

• 

  Flavour

  Tart, but certainly not sour

Experience

• 

  Food

  Favourite spicy Asian dishes

  Spicy Chicken Noodle Bowl – Chef Jared Acorn

  serves 4

  MARINADE

  4 Chicken thighs
  3tbsp sambal oelek
  1/4 cup canola oil
  1/4 cup mirin
  1 cup ruby social

  BROTH

  2 cups Ruby Social
  4 cups chicken stock
  2 stalks lemon grass (smashed)
  2 keffir lime leaves
  3 garlic cloves
  2oz fresh ginger
  3 dried red chilis

  NOODLES

  Any noodle will do, I prefer ramen noodle or soba noodles
  1/2 cup sliced mushrooms
  1/2 cup julienned peppers
  1/2 cup julienned carrots
  4 oz broccolini
  2 tbsp pickled ginger

  STEP 1

  Combine sambal, canola and mirin with the thighs and marinate for 2 hrs. Preheat oven to 375, place thighs in a baking dish and add 1 cup of Rhuby Social and cook for 35-­40 min. When cooked, let cool. When cool enough to handle, shred the meat.

  STEP 2

  Place 2 cups of ruby social in a pot, reduce to 1 cup, add remaining ingredients and simmer for 45 min. When 45 min is up strain it.

  STEP 3

  Bring broth back to a boil, add 6 oz of noodles to the broth, cook for 6 to 8 min, add veg and shredded thigh meat. Ready to serve, garnish with pickled ginger and drink with Rhuby.

  .

• 

  Scene

  Your favourite summer patio

• 

  Tunes

  Spin the classics and standards

• Spicy Chicken Noodle Bowl – Chef Jared Acorn

  serves 4

  MARINADE

  4 Chicken thighs
  3tbsp sambal oelek
  1/4 cup canola oil
  1/4 cup mirin
  1 cup ruby social

  BROTH

  2 cups Ruby Social
  4 cups chicken stock
  2 stalks lemon grass (smashed)
  2 keffir lime leaves
  3 garlic cloves
  2oz fresh ginger
  3 dried red chilis

  NOODLES

  Any noodle will do, I prefer ramen noodle or soba noodles
  1/2 cup sliced mushrooms
  1/2 cup julienned peppers
  1/2 cup julienned carrots
  4 oz broccolini
  2 tbsp pickled ginger

  STEP 1

  Combine sambal, canola and mirin with the thighs and marinate for 2 hrs. Preheat oven to 375, place thighs in a baking dish and add 1 cup of Rhuby Social and cook for 35-­40 min. When cooked, let cool. When cool enough to handle, shred the meat.

  STEP 2

  Place 2 cups of ruby social in a pot, reduce to 1 cup, add remaining ingredients and simmer for 45 min. When 45 min is up strain it.

  STEP 3

  Bring broth back to a boil, add 6 oz of noodles to the broth, cook for 6 to 8 min, add veg and shredded thigh meat. Ready to serve, garnish with pickled ginger and drink with Rhuby.

  .