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Strain: 3763

Roeselare Ale Blend

Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, Pediococcus

Profile: 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.

Used in:

Wild & Sour
Wild & Sour
  • Flocculation
    Low - High
  • Apparent Attenuation
    80%
  • Apparent ABV Tolerance
    11%
  • Temperature Range
    65-85°F (18-29°C)

Let’s get brewing.

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