Wyeast | 3763 Roeselare Ale Blend | Special Order

A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for a full flavor profile and acidity to develop. Propagation of this culture is not recommended and will result in a change in the proportions of the individual components. Will produce a very dry profile due to super-attenuative nature of mixed cultures. Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F