Solera is a spelt beer aged in foudre. It’s recipe is similar to our Gold except raw spelt is exchanged for raw wheat. We took the second pull of half the volume of our 2,400 litre foudre on June 27th 2018 and packaged it, unblended, on the same day. The foudre was then filled again with a single batch of the same freshly fermented spelt based beer. We will be taking successive pulls of this large barrel every four months.
Pull #2 has a unique nose of orange peel, white chocolate, sourdough and subtle oak elements. The palate starts with preserved citrus and carries through to a textural and savoury weight/creaminess balanced with clean acidity. Heaps of palate length on this second pull. A more complicated, aged expression of the spelt than the first pull.
The base beer is brewed entirely with New South Wales cereals: NSW grown Gairdner ale malt and raw spelt thanks to Provenance Malt. It is made with filtered Sydney water, Motueka (NZ) and Saaz (CZ) hops. Finally, it was fermented with our house culture of brewers yeast, foraged wild yeast and naturally occurring souring bacteria native to New South Wales. It was bottled on June 27th 2018 and naturally conditioned through refermentation for 10 weeks. At packaging Solera Pull #2 was 5.0% ABV and 1.1°P (FG = 1.004 SG).
Like all our beers, Solera Pull #2 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).