Hoppy Golden Solera Tasting

Having 115 gallons of souring beer split between two barrels in my basement is a bit of a risk. I mean even the best brewers blend their beer, and on occasion are forced to dump barrels. However, when I remember that it cost less than $250 to buy and fill each one, and that cost was split with my friend Nathan it doesn’t seem so bad. The fact that our two "group barrels" in his basement have had such a good track record provide additional reassurance. More than the money, it is the huge amount of time and effort it required to produce that volume of wort using our undersized gear that would be wasted if the two beers don’t turn out well.

The wine barrel golden sour was brewed about two years ago. Primary fermented in the barrel with Al's (pre-East Coast Yeast) Bugfarm III. After 20 months we pulled 20 gallons, refilling with similar wort. We plan to continue this periodically, essentially creating a single vessel solera which will evolve with each pull. For more information on solera, read Will Meyer's excellent article La Método Solera.

We split the beer from this first pull evenly four ways: plain, dry hopped, aged on elderflowers, and aged on Cabernet Sauvignon grapes. This resulted in about a case of the four varietals for each of us. I decided to do the tasting of the dry hopped (Hallertau Tradition) first since those hoppy aromas are already fading. Sadly I took most of my share of the dry hopped portion to serve on tap, but the keg immediately turned sharp and highly acetic despite the fact that I double purged with carbon dioxide.

Golden Solera - The Hoppy

Appearance – Looks like Pilsner Urquell, with a brilliantly clear, golden-yellow body. The stark white head is thin, but remains at that level until the beer is finished.

Smell – Big sour fruit, hard to pick out exactly what the fruit is… Plum? Pear? The hops add a nice herbal note, but it is secondary to the wild fruit. The hops were never as bold as I had hoped they would be, and they have faded a bit since it was bottled a few months ago. Luckily I don’t find faded European hops offensive like I do citrusy American hops. There is also just a hint of chalky aspirin.

Taste – Solid lactic acid with some sharpness from acetic. It gets me right in the sides of the cheeks. The flavor is similar to the aroma, a complex blend of fruit and rustic farmyard funk. The flavor is more decidedly winey, with a big contribution from the red grape juice that once filled the barrel. The oak is subtle despite the 20 months in the barrel, spicy and nothing like the lumber many “aged on oak” beers end up with. There is still a touch of residual sweetness to help balance the sourness, but nothing like the really sweet/sour beers like Duchesse De Bourgogne.

Mouthfeel – Light body, with moderate carbonation. The carbonation could be slightly higher. Slight tannic roughness on my tongue from the oak. The acidity makes it seem fuller than it actually is.

Drinkability & Notes – Considering this was the first pull it will be interesting to see if the funkiness of the Brett is able to assert itself more in subsequent years. I would have liked more character from the nearly 4 oz of dry hops, but I think we probably loaded the hop bag too full to allow for adequate circulation.

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