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Wyeast 3763 Roeselare Ale Blend


SKU# Y3763

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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.


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Wyeast 3763 Roeselare Ale Blend - Beer Yeast

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  • Wyeast 3763 Roeselare Ale Blend (Beer Yeast)
Product 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
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleSour Strains
Min Fermenting Temp65
Max Fermenting Temp85
Min Attenuation %80
Max Attenuation %No
4.8 / 5.0
9 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Works well
I've used this yeast several times for a Flanders Red Ale. It gives a pleasantly tart and complex flavor with none of the vinegar flavor pediococcus produces.
December 26, 2017
5 months ago
Great easy to use sour culture blend
Used this in two sour brews now, after both were in primary for 3 months with fruit transferred to secondary and aged for another 3 months. Bottled a gallon of each and they have a great sour flavor even with some extra sugar and wine yeast to carbonate. Waiting for a year to bottle the last 3 gallons of each. I'm planning to use this for all my sour brews. Planned ABV was 7% but ABV rose to 8% for each brew with an attenuation of 85% and 87% for the brews so I bit dry. Do not to do a starter or else you will negatively affect the blend of cultures. Use 2 packs for higher ABV requirements.
February 23, 2017
It's like you're cheating
Give it a year in the fermenter. I don't care what type of beer you are making, this yeast turns beer into the nectar of the gods if you give it a year. I've made sour saisons, flander's reds, fruit lambics, oud bruins...etc..... And all 100% fermented with this blend. You can't go wrong.
February 10, 2017
over 2 years ago
3763 roselare
Heard good things about it. Using it on a Flanders Red. So far so good close to a year to go.
February 29, 2016
Great souring yeast
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.
January 31, 2014
So far it has fermented well and will be used in a barrel project.
October 2, 2013
The Best Sour Blend Out There!
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.
November 6, 2011
robust attenuator, and seriously sour
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.
February 9, 2011
Worth the wait!
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.
June 2, 2010
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Browse 1 question Browse 1 question and 2 answers
I just did a 5 gal batch 1.050 with roeselare and after 2 days still no signs activity?
A shopper on Nov 14, 2017
BEST ANSWER: I have gotten the best results adding all of the microbes ar the start of fermaration together with the primary Saccharomyces strain.Add your sacc strain now.

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