About 2 months ago I took my first pull from my "solera" and blended it with my Belgian golden in different ratios to make up 2 total gallons. Today I bottled them up and now it's time to wait for them to hopefully carb up (I didn't pitch any other yeast) and then think of my next pull.
Blend of 2/3 solera with 1/3 Belgian golden. Aged on 2 cans of tart cherries packed in water. This was significantly tart, almost too much so. The solera is so tart I need to blend it even more.
Blend of 1/3 solera and 2/3 Belgian golden. Much better balance. A nice sweetness to compliment the tart. Golden in color.
Can't wait to see these carbed up!