Bridgehampton’s Almond restaurant is collaborating with Kidd Squid Brewery on Rhubarbarella, a rhubarb sour pale ale. Local ingredients include purée sourced and created by Jason Weiner, Almond’s chef and co-owner, from rhubarb from Marilee’s Farm Stand and Stone’s Throw Farm; Sag Harbor honey; Northwest Woods pine tips; Salt Water Farm sea salt, ginger, and hibiscus.
Brewed by Kidd Squid, the ale’s cans feature artwork by Almond Zigmund, an acclaimed local artist and Jason Weiner’s wife. The new brew is available both on tap and in cans at Almond restaurant and the brewery in Sag Harbor.
