A barrel-aged wild ale rested 18 months in puncheon, then macerated with organic rhubarb and fresh blood oranges from Block 11 Organics in NSW. Organic barley and wheat are fermented entirely by yeasts and bacteria collected from native NSW flowers, with 70 kg of rhubarb stalks going in before the citrus. Dry and pithy, with an intense citrus bitterness behind sweeter orange overtones.