Solera refers to aging techniques for sherry, vinegar, wine & beer, mixing older & younger batches. We blended a feijoa-fruited sour, aged in Sauternes barrel for 4 years with Brettanomyces & younger Voss/Lactobacillus aged for 6 mos. in Burgundy Barrels, yielding elegant minerality & acetic tartness, with clean oak & long finish.

Nose: Nutty & fruity, guava, pineapple and light vinous character. Subtle oak & vanilla from the barrel.
Appearance: Gold amber, clear, quick-forming ivory head.
Taste: Balanced fruit, sweetness & acidity. Feijoa present, but not dominant. Subtle spice & barrel woodiness, a touch of herbaceousness, vanilla & lightly toasted oak. Both lactic & acetic sourness, a hint of vinous grape and a lightly creamy finish.

WINNER—BEST EXPERIMENTAL BEER; MASTERCUP 2025