Wyeast 3763 Roeselare Ale Blend

SKU: Y3763

Wyeast 3763 Roeselare Ale Blend is a mix of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture.

We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.

Availability: In stock

$6.29

Wyeast 3763 Roeselare Ale Blend - Beer Yeast

Details

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 full flavor profile and acidity to develop. 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

Additional Information

Manufacturer Wyeast
Yeast Format Liquid
Yeast Type Sour Ale & Bacteria
Yeast Origin/Influence Belgium
Min Fermenting Temp 65
Max Fermenting Temp 85
Flocculation No
Min Attenuation % 80
Max Attenuation % No

Customer Reviews

Great souring yeast Review by Jeremy
Rating
I've used Roeselare now in at least 4-5 different kits, drinking two of them now, the others haven't quite hit the sour level I'm looking for. Give this yeast the time you should, and it gives a great sour mouth watering sourness. Don't expect the normal 2 week carbonation after a long fermenation, but it will get there, and get better and better with each passing month. (Posted on 1/31/14)
Great Review by Charles
Rating
So far it has fermented well and will be used in a barrel project. (Posted on 10/2/13)
The Best Sour Blend Out There! Review by Dave
Rating
I'm not really sure how anyone could rate this blend less than 5 stars. It's the absolute best commercially made bug blend out there for a Flanders style sour beer. (Posted on 11/6/11)
robust attenuator, and seriously sour Review by John
Rating
Brewed an all grain sour pale using a grain bill similar to a lambic, but with a multi-stage fermentation after a Flanders Red--10 days in a cylindro-conical primary, followed by an extended secondary in glass, and a tertiary in an oak cask. It is fairly well balanced, complex, and very sour at just over a year, without much basalmic/acetate flavor, but a good bit of lemony/yogurty lactate, nice vanilla notes from the oak, and a long, sherry-like finish. Very much looking forward to seeing how it matures with time in the bottle. I am enjoying it so much that I have a Flanders Red in primary with this strain as I write. (Posted on 2/9/11)
Worth the wait! Review by Severin
Rating
Developed an excellent flavour profile after 2years. I highly recommend this strain over other sour blends because of the extraordinary souring capabilities. After bottle conditioning for more than 2 years the beers i used this strain for developed wine-like qualities as far as finish and nose. Also had no problems with antenuation or with carbonation of bottles, even after protracted conditioning in secondary. (Posted on 6/2/10)

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