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 fifth pull of half the volume of our 2,400 litre foudre on July 24th 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 #4 was in February 2019).
At release this pull has lifted aromas of citrus blossom, orange zest mingling with spices of nutmeg, cinnamon and vanilla. Its palate is vibrant brimming with orange citrus and spice... lively and energetic whilst maintaining a depth and complexity from the Solera method.
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 July 24 2019 and naturally conditioned through refermentation for 16 weeks before being seen outside the brewery. At packaging Solera Pull #5 was 5.0% ABV and 1.2°P (FG = 1.004 SG).
Like all our beers, Solera Pull #5 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
