A tasty cocktail made with wheat beer and rhubarb syrup (I found the recipe here) made due to us having an abundance of homegrown rhubarb. An odd one. It was tasty but a little on the sweet side once you paired the syrup with the beer. On its own the syrup was nicely balanced between the sweetness and the sour notes from the rhubarb, but once added to the beer it seemed overly sweet and seemed to lose the rhubarb flavour. The beer we used was a new one on me - Steph Weiss. According to the promo material in the store Steph Weiss is produced by a collective of South Africans brewing in Ghent. (This may be what convinced me to buy it as I'm a sucker for anything Belgian.) On its own the beer is quite tasty, but not the best example of a wheat beer around. On the nose there's a slight sweet fruitiness, and to taste it's a little on the bland side although drinkable enough, but this might be why it didn't stand up to the sweetness of the rhubarb syrup in the cocktail.
Incidentally, the leftover rhubarb syrup contributed to a delicious eton mess style dessert; macerate some strawberries in a couple of tablespoons of the syrup. After about an hour add some crushed meringues and some whipped cream (or natural yoghurt if you're going for a healthier option) and give it a brief mix - delicious!