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.
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