Rhubarb, a tart and tangy fruit, has found its way into the world of beer brewing, bringing a unique flavor profile to the beverage. Its distinct taste adds a refreshing and slightly sour note to beers, enhancing their complexity. The addition of Rhubarb can influence the overall taste of beer by providing an additional layer of acidity that balances out sweetness or richness in certain styles.

In brewing, Rhubarb is primarily used as an adjunct ingredient rather than a dominant one. It pairs well with various fruits such as strawberries and raspberries, making it ideal for fruit-infused beers or sour styles like Berliner Weisse or Gose. Rhubarb's properties include high levels of malic acid which contribute to its sharpness and bright red color. Additionally, it contains antioxidants and vitamins that can add some nutritional value to beer.



0 < 7 < 35 EBC
1 < 3 < 14 °L


0.6 < 19.6 < 79.7 %

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