Sour Solera Blend (Spring 2023)

Sour Solera™ Blend contains a unique and complex collection of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF. Many lab-produced multi-species culture blends fail to reproduce the richness and complexity of traditional lambic-style fermentations in their first effort. This can be a result of artificially slamming together cultures after pulling them directly from the freezer.

This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera™ Blend releases will be the same, and neither will their fermentations. Core culture changes seasonally.

🏆 Sour Solera helped win a medal in Wood- and Barrel-Aged Sour Beer (GABF 2021) for River Dog Brewing 🏆 

BBXSS Spring Sour Solera Yeast Blend Description:

• Flavor/Aroma: Funky, Sour; varies batch-to-batch
• Fermentation Temp For quick souring (less than 3 months): 70-80ºF
• Fermentation Temp For gradual souring:: below 70ºF
• Attenuation: 96 - 100%
• Flocculation: Low to Medium
• Final pH: 3.2 - 3.5
• Source: A “living” culture blend propagated from our carefully managed continuous solera fermentation.

This culture is part of Bootleg's Dusty Bottoms Collection™ and is their ode to unique and hard-to-find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air. Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.