Brew Butlers' Yeast database & information guide

Roeselare Belgian Blend By WyeastLambics, Ales, Bruins
Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
Form Liquid
Strain 3763
Temp 55F to 80F
Attenuation 80 to 80
Flocculation Medium
Substitutes None
Tolerance 11%
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