American Solera Brewery ★ 4.3
A mixed-fermentation brewery producing world-class sour ales in a low-key taproom that draws international beer enthusiasts while most visitors are still.
History
American Solera opened in Tulsa in 2017 and quickly developed a national reputation for its wild and mixed-fermentation ales, drawing on Belgian farmhouse and lambic traditions but developing a distinctly American style. The brewery put Tulsa in conversations usually reserved for Portland, Denver, and Chicago in the craft beer press.
Common allergens: Gluten
Make it at home
Ingredients
- 4.5kg pale malt or Pilsner malt
- 450g unmalted wheat
- 19 litres water
- 28g whole Hallertau hops (aged, not fresh)
- Wild yeast starter or mixed-culture pitch from a reputable supplier
- Fresh fruit (400g to 600g per 4 litres, optional for secondary)
Method
- Mash grain with 13 litres of water at 67 degrees C for 60 minutes. Sparge with 6 litres of 77 degrees C water to collect 19 litres of wort.
- Boil wort for 90 minutes, adding aged hops at 60 minutes. Cool to 21 degrees C.
- Transfer to a sanitized fermenter or oak barrel. Pitch wild or mixed culture. Do not seal airtight; use an open-top or loosely covered vessel to allow wild microflora entry if desired.
- Ferment at room temperature for 3 to 6 months. Taste monthly. When acidity and flavor are balanced, add fruit if desired and allow to referment 2 to 4 weeks.
- Package by kegging or bottling with priming sugar. Condition for at least 2 months before serving.
Tip from the editors. Wild ale is unpredictable by design; two batches from the same recipe will taste different, which is the point.
Where to eat tulsa craft sour ale
Tulsa Craft Sour Ale in Tulsa
More cities are in research. Want tulsa craft sour ale covered somewhere specific? Tell us where you want to eat.