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Roselare is another great blend of yeasts and bacteria from Wyeast, designed to produce excellent sour beers, from fruit lambics and Gueuze to Flanders browns and red. The full gamut of yeast and bugs have been included in this blend: a Belgian ale strain, pediococcus, lactobacillus, flor sherry and two Brettanomyces strains. These all contribute their unique flavor and aroma to the beers in which they are utilized, creating uniqueness and depth of character. A sour pie cherry note is often associated with Roselare, and is very useful in the creation of representative Flanders beers. This blend does well if allowed to come into its own over a period of at least 18 months. Like the Belgian lambic blend by Wyeast, Roselare will change character over time if propagated due to genetic drift, and ferments beers extremely dry, especially with proper time and conditioning.


We include complimentary ice packs with ALL liquid yeast orders (if required), but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!

Yeast Specifications

Temperature Range: 65-85 F (18-30 C)
Flocculation: Variable
Cell Count: 100 Billion
Attenuation: 80%
Alcohol Tolerance: 11% ABV
Typical Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

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Sour Brown Ale
Pitched the Roselare blend 3 weeks ago and pulled the first sample today. Smells wonderful but the flavor is still unchanged. I'll wait another month and try again.
Dec 25, 2016  |  By David