On Tap

Rhuby Social

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%

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.

    .