"Rubedo", a term derived from Latin, translates to redness. However, in the mystical realm of pre-scientific alchemy, it held a deeper meaning as the ultimate transformation and the crowning achievement of a great endeavourža quest for perfection.

Carlsberg Laboratory, renowned worldwide for its barley research and breeding programs, has dedicated over a decade to the study of a fascinating barley variety known as the red barley. Not only is it hull-less, but it even has a layer of red pigment to protect the kernel against infrared light. While the precise origins of red barley remain under investigation, it is suspected to have evolved in high-altitude regions like the Himalayas and Tibetan plains, where the intense mountain sun necessitated this natural defense. The protective red layer has exciting scientific implications in enabling barley to grow in parts of the world challenged by environmental difficulties.

As part of ongoing research, Brewmaster Zoran Gojkovic began trial brewing to understand the red barley's effect on brewing and beer. His endeavours revealed not only a striking red hue but also the unexpected emergence of red fruit flavours. In subsequent trials, he fine-tuned the colouration by adjusting pH values, resulting in a stunning burgundy colour. Ultimately, he employed a complex three-stage fermentation process similar to the French méthode champenois.

The result is nothing short of extraordinary and awe-inspiring. The unhopped and unpasteurised beer has a beautiful crystal-clear burgundy colour, a rich flavour of freshly foraged red fruits and other woodland berries, and a lingering smoothness without bitterness. The beer is nothing less than a delight, and after the first sip, there's no doubt that you've encountered something extraordinary. While we understand the complexity and laborious science behind it, you're forgiven if you consider it akin to pure alchemy.