XL3763PC - Roeselare Ale 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.
Attenuation 80%+ Alc. Tolerance 11% Flocculation variable Optimum Fermentation Temperature:65-85F (18-30C)