Wyeast 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 Belgian ale yeast, 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.
Flocculation: VariesAttenuation: 80
Temperature Range: 65-854F
Alcohol Tolerance: 11%
Wyeast Info Page:
Roeselare Ale Blend
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quick ship and healthy
Product arrived in a very timely manner (I think 2 days from order, but I live less than 100 miles away). It was shipped during one of the hotter days of the year, and sat outside for a few hours with the ice pack. When added to wort it took off quickly - faster than a recently active abbaye ale yeast cake. As far as product itself I'll know in two years.
