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 third pull of half the volume of our 2,400 litre foudre on October 2nd 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-or-so months.
Pull #3 is certainly starting to show its age, a very complete, elegant beer with aromas of dried flowers, spice and sweet mandarin. The palate is smooth and fully integrated with flavours of earthy spice, mild citrus and a spelt graininess shine. A funky grapefruit acidity draws the palate out to a long finish.
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 October 2nd 2018 and naturally conditioned through refermentation for 17 weeks. At packaging Solera Pull #3 was 5.0% ABV and 1.1°P (FG = 1.004 SG).
Like all our beers, Solera Pull #3 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).