Wyeast - Roeselare Ale Blend

Wyeasts exclusve blend of lambic cultures produces beers with a complex, earthy profile and distinctive pie cherry sourness. For the acidity and full flavors to develop, an aging period of up to 18 months is required. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture create the desirable flavor components of beers as brewed in West Flanders. Propagation of this culture is not recommended. Culturing will result in a change of the proportions of the individual strains. The blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Flocculation: Variable

Attenuation: 80%

Temperature Range: 65-85F 18-30C

Alcohol Tolerance: ABV 11%

Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic