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.

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Common allergens: Gluten

Make it at home

Yield Serves 1 batch (about 19 litres)Hands-on 3 hrTotal P6MDifficulty Advanced

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

  1. 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.
  2. Boil wort for 90 minutes, adding aged hops at 60 minutes. Cool to 21 degrees C.
  3. 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.
  4. 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.
  5. 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

American Solera Brewery ★ 4.3

$ BreweryPearl District

A mixed-fermentation brewery producing first-rate sour ales in a low-key taproom that draws international beer enthusiasts while most visitors are still.

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