Description

Wyeast 3763 Roeselare Ale Blend yeast

This blend of lambic cultures produce beer with a complex, earthy profile and a distinctive cherry pie sourness. Aging up to 18 months is required for a full flavour 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 flavour 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.

Flocculation: Low - high
Attenuation: 80%
Temperature: 18 - 29°C
Alcohol Tolerance: 11%
Diastatic (STA1): No

Flavour Profile: Cherry pie sourness, earthy

Suitable Beer Style: Flanders red ale, Lambic, Gueuze, Mixed-fermentation sour beer, Wild specialty beer

Availability: Always

Possible Substitutes

• Escarpment Labs Mothership Brett Blend yeast