Turnagain Brewing graciously hosts a contest each year for members of the Great Northern Brewers Club called the Tart Side Challenge. Ted and Mary Rosenzweig, owners of the brewery, give each club member one gallon of wort containing the brewery’s proprietary sour culture from the solera tank we all affectionately call Big Bertha. Our task is to flavor the wort any way we wish, and to ferment it into beer. The entries get judged at the GNBC annual summer campout, and then Turnagain Brewing brews the winning recipe. Last year, Maria won the contest. When I created the recipe for my entry this year, I referred to my experience making small batch beers. I had been mixing beer and fruit for a couple of years now, and I know how much fruit to add to make a beer explode with flavor. I wanted to bottle-condition this beer, since oxidation is one of the easiest and worst things that can happen to a beer at this stage. I also know that people generally tend to like slightly stronger beers over weaker ones. Since this was a beer tasting committee I was aiming to please, I added a 1/2 cup of malt extract to not only slightly increase ABV, but also to restart fermentation. I also added some of my own yeast from my yeast ranching project, since bottle-conditioning doesn’t work without yeast present.
I was unsure what fruit I wanted to put into the beer. Last year Maria won with a blueberry recipe, so I knew blueberries were a crowd pleaser. I also love the Piña Colada beer Ted has been making for Serrano’s Mexican Grill. It all became clear to me when I was making my morning smoothie with a healthy dosage of sour yogurt, pineapple, and blueberries. Blueberries and pineapple would play the starring roles in my beer.
Ted didn’t have enough space to ferment my beer, so he used a French oak barrel, which added Brett to the equation. Ted and I were sipping on the finished beer at the brewery and I suggested that he bottle my beer, so we could cellar it to allow the Brett to develop. Since I’m the local beer artist, I also offered to make a label design for my beer.
I had to design the label quickly, and I think best when I am out running on the trail. The next morning I figured it all out when doing my five mile loop. I came up with the name, “Solera Eclipse” and decided upon a design inspired by the yin yang of T&C Surf Designs. Ted’s solera is where the wort originated, and an eclipse is a noteworthy astronomical event. The yin yang showed off the the contrast of the blueberries and pineapple perfectly. Since it was fermented in Ted’s favorite old wine barrel, I included some barrel parts in the design making a sun.
I am very excited to try the commercial version, I have one bottle left of my homemade version, and I look forward to sampling them back to back! The beer will be released at my art opening at Turnagain Brewing tomorrow (12/03/2021)! I’ll be there 5-8pm, and hope you’ll stop by to try my beer, check out my art, and buy a couple bottles to cellar.
Cheers to Turnagain Brewing for doing this fun contest for GNBC!