This is one of our original base sour gold recipes, with the yeast and bacteria coming from a combination of our favourite commercial labs, as well as some of our own spontaneous barrels. Sometimes when another beer presents itself with interesting flavours that may compliment this barrel, we introduce it to this barrel.
There is a lot to relate how we treat this barrel to many Sherry producers. The solera system typically involves bottling portions of the oldest barrels and then topping those up with the next oldest barrels. These are then topped up with the next oldest, and so on until the youngest, current vintage goes into the last one. This keeps the bottled sherry consistent in flavour, and the age on average remains fairly consistent depending on how the system is treated.
While we are not running a true solera system, this barrel may become the starter for one in the future.
This is one of our oldest beers on average. It is however quite light and delicate for how old the average beer is in this blend. It has fairly restrained acidity with citrus and over ripe peach notes. Search deeply for a late hint of bitter almond.
Yeast: American Ale
Bacteria: Brettanomyces, Lactobacillus, Pediococcus