Tomorrow I plan to brew a Saison, which I will ferment in a 25 litre FV, then dispense into two 15 litre secondary FV's after 8 days. One secondary will be with frozen rhubarb, the other will either be with frozen raspberries or just dry hopped. I did a very similar brew 8 months ago with rhubarb and it was probably my best beer to date, me and the wife finished the last bottle on Thursday. Rhubarb goes really well in this style due to it's tartness, it mostly gave a rhubarb after taste and some nose. Not in any way overpowering the beer. It carbonated more than the sugar I put in so I guess the yeast was still working on the fermentables in the beer, but the high carbonation worked perfectly with this light and dry beer. I think a non beer loving champagne drinker could have enjoyed it.