Sour Solera Blend (Summer 2015) – SOLD OUT

$10.00

Sour Solera Blend PellicleBBXSS-0715 / Summer 2015

Availability: SOLD OUT (one-time release)

Source: A “living” culture blend propagated from our carefully managed continuous solera fermentation.

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.

Instead, our 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.

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.

Ordering Information:

Before ordering, please read Bootleg Biology’s Homebrew Culture Ordering & Shipping Policy. By ordering cultures, you are agreeing to this policy. Thank you!

Out of stock

SKU: BBXSS-0715 Category:

Description

Catalog: BBXSS-0715 / Summer 2015

Brewing Info*:

  • Type: Yeast & Lactic Acid Bacteria blend. Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and other wild variants.
  • Estimated Attenuation: 96%-100%
  • Estimated Final pH: 3.2-3.5
  • Flavor/Aroma Profile: Funky, Sour; varies batch-to-batch
  • Flocculation: Low to medium; Higher with prolonged aging
  • Recommended Fermentation Temperature:
    • For quick souring (less than 3 months): 70-80ºF
    • For gradual souring: below 70ºF

Product Category: Dusty Bottoms Collection

The Dusty Bottoms Collection is our 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.

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