Description
Create authentic Belgian sour ales with Wyeast 3763 Roeselare Belgian Sour Blend, a carefully balanced mixed culture of yeast and bacteria designed to develop complexity over time.
This blend contains a combination of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus, working together to produce a wide range of flavors—from clean fermentation early on to deep sourness, funk, and complexity with extended aging.
Roeselare Blend is the go-to culture for brewers looking to replicate traditional Flanders-style sour ales, where patience is rewarded with beautifully layered character.
Flavor & Aroma Profile
- Bright lactic acidity that develops over time
- Earthy, funky Brett character
- Subtle fruit notes (cherry, plum, dark fruit)
- Increasing complexity with long-term aging
Ideal For Styles
- Flanders Red Ale
- Oud Bruin
- Belgian Sour Ales
- Mixed fermentation projects
Performance Characteristics
- Primary Fermentation: Moderate
- Souring Timeline: Develops over months to a year+
- Attenuation: High (over extended aging)
- Recommended Temperature: 65–75°F (18–24°C)
Brewing Notes
- Expect minimal sourness initially—acidity builds over time
- Best suited for secondary aging in glass, stainless, or wood
- Can be blended with clean beers for balance
- Patience is key—peak character often develops after 6–18 months
Why Choose WY3763?
- All-in-one mixed culture for traditional sour beers
- Eliminates the need to source multiple organisms
- Proven strain for classic Belgian sour profiles
- Ideal for long-term aging and blending projects
Whether you’re diving into your first sour project or refining a house culture, WY3763 Roeselare Blend offers a reliable path to deeply complex, traditional Belgian sour ales.
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