Description
STRAIN: 3763 ROESELARE ALE BLEND™
Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus blend
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.
Good for styles:
Lambic, Gueuze, Fruit Lambic, Flanders Red, Oud Bruin.
Pitch active hungry yeast everytime. Smack-Pack Activator System
Christopher Smith –
I used this yeast to make a Rodenbach Grand Cru clone. The grain bill was the one commonly found on the Web for this Flanders Red Ale. The brew was as per a normal ale and then the mix culture was added to the fermenter. The fermentation started quickly and when it got to 1012 I transferred to oak casks with an airlock for 200 days. The brew was then transferred to corny kegs and then I waited till 3 years was up! The result was spectacular and was close to Grand Cru! It was even red! Ok, I could have tried it earlier but that’s the way it is. If you have patience and a true love for Flanders Reds then this is the way to get there! Totally recommended! It’s a long process but worth it!