Beers from American Solera are to be poured in the UK for the first time at the Kings Arms, Bethnal Green, London, next Thursday (July 18).

American Solera is one of the most exciting breweries in America at the moment, focusing on barrel ageing, and wild and sour ale.

Voted second best brewery in the world and best new brewery in the US by RateBeer in 2016, it has gone from strength to strength since.

We are thrilled that they stumbled through our doors and asked us to play host to their first ever UK based event.

Founded by Chase Healey (pictured) in 2016, after four years as head brewer at legends (and now neighbours) Prairie Ales, American Solera was started as a way to be more experimental in using barrels and oak foeders, as well as native &and wild yeast strains.

Since opening, the brewery has released wave after wave of beers, from wine foeder saisons to bourbon barrel aged imperial stouts, and sour blond ales aged with all manner of fruits.

 

Beers pouring on the night

 

Ryemera (4% ABV)
A Kvass-style ale, a traditional Baltic beer made from rye bread. Rich rye and bready malt notes shot through with wild funk tartness and citrus notes.

Grisetta Stone (4%)
A light dry-hopped grisette saison. Light, hazy and golden with Brett and tropical fruit notes.

Foederville (5.4%)
An oak-aged, dry-hopped sour ale. Pours hazy golden with aromas of Brett, tropical fruits and light wood.

Foeder Cerise (5.6%)
A sour golden ale brewed with a mix of brettanomyces and several different souring cultures. It’s then aged for six months on top of Montmorency cherries. The flavours produced are sour cherry and cinnamon, with a touch of Brett funk. This batch comes from 30-barrel Italian oak Foeders. Ranked in the top 50 sour / wild ales in the world.

Biere de Picpoul (7%)
An oak-aged sour ale re-fermented with Picpoul grapes. Soft fruit and Brett notes, and a perfect balance of sweetness and acidity.

The Ground is Shaking! (6%)
An oak aged sour brown ale. Aged in Vin Santo wine barrels, the classic oud bruin flavours are complemented with the dark cherry and grape from the barrels.

And, in bottle

Amber Canyon Magik (5.6%)
An amber farmhouse ale aged in Pinot Noir barrels.

Biere de Zinfandel (10%)
An oak-aged sour ale refermented with Zinfandel grapes.

Raspbarrel (5.6%)
A sour ale aged on whole raspberries. It’s produced by filling two barrel fermenters with 200lbs of raspberries each. It’s then filled with sour golden ale. Once fermentation kicks in, a series of punch-downs is done to get as much raspberry flavour into the beer as possible.

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