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Gold Blend #27, Amber Blend #27, Good as Gold Blend #9, St Thomas 2020, Amongst the Bines release Friday 7 August @ 12noon.

Wildflower Solera Pull #6 - Tasting Notes

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We are excited to announce that Wildflower Solera Pull #6 will be available online at 12pm (Sydney time) on Friday 20 March 2020. As explained in the blog post about the current amended cellar door operations, there is now a "Collect at Wildflower" option on the website as well as the usual shipping options.

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 sixth pull of half the volume of our 2,400 litre foudre on 4 Dec 2019 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 to six months (pull #5 was in July 2019).

At release, it immediately shows lots of earthy grassy notes and warm grain aromas (fresh bread kinda vibe but not toasty more the inside when it’s hot and steamy). Very strong orange citrus and cut straw fill out the nose. Palate is compact and super intense. Dominant vibrant orange zestiness and lemon barley flow through the palate. Fresh acidity gives the palate life and drive... electric. Earthy spice and hints of funk on the finish.

The base beer is brewed entirely with New South Wales cereals: NSW grown Gairdner ale malt from Providence Malt and raw spelt thanks to Voyager Craft 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 4 Dec 2019 and naturally conditioned through refermentation for 15 weeks before being seen outside the brewery. At packaging Solera Pull #6 was 5.0% ABV and 1.2°P (FG = 1.005 SG).

Like all our beers, Solera Pull #6 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).