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Wyeast 3763 - Roeselare Ale 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.

Flocculation: Varies 
Attenuation: 80-80 
Temperature Range: 65-85 
ABV: 11



 

We ship all liquid yeast in a thermal envelope with an ice pack. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and hot temperatures.

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