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Wildflower Solera Pull Wild Ale #4

Marrickville, New South Wales

Solera is a spelt beer aged in foudre. It’s recipe is similar to our Gold except raw spelt is exchanged for raw wheat. Opening aromas of warm nose of brown spices, citrus and grains lifted by soft yet distinct savoury oak. The palate is full and weighty. Orange citrus winds through the entire palate, upfront as preserved citrus but finishing as juicy mandarin. A wonderful balance of textual aged beer and seamless flavoursome acidity. A harmonious expression of texture, power and acidity.

The base beer is brewed entirely with New South Wales cereals, malts and spelt. It's fermented with house culture of brewers yeast, foraged wild yeast and naturally occurring souring bacteria native to New South Wales. It was bottled on February 14 2019 and naturally conditioned through refermentation for 16 weeks. At packaging Solera Pull #4 was 5.0% ABV. Best served at cellar temperatures and decanted off a settled natural yeast sediment. Don't serve this overly chilled!
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Wildflower Beer Wild-Fermented Wild Ale Australian Beer
About the maker

Using wild yeasts, found on foraged native Australian plants including wattle blossoms and banksia, Wildflower are making exceptionally thoughtful and experimental wild-fermented beers to be enjoyed in a similar manner to wine - with good friends and food.

Founded by Texan Topher Boehm, who was both drawn in by the science and wizardry of wild-fermented beer making, whilst also trying to make a beer that his wife would not find too bitter. Focused on fermenting their beers with a diverse culture of brewers yeast, wild yeasts and bacteria whilst developing their own house culture with yeasts foraged from New South Wales. Among these practices is the blending of new and old barrel aged beer in order to highlight the complexity in flavour these wild yeasts naturally create. But Boehm would rather people focus less on the process and more on taste.
See the Wildflower collection here