13,602
edits
Changes
included a note from Michael Dawson from Wyeast on the potential return of De Bom and Oud Bruin
| 3763 - Roeselare Blend || [[Wyeast]] || 75-80 || Varies || 65-85 || Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture
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| 3203 De Bom || [[Wyeast]] || 70-75 || Varies || 80-85 || Under optimum conditions, beers can be ready for consumption in 1-2 months. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014(Michael Dawson from Wyeast indicated that this culture may return at some point) .
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| 3209 Oud Bruin || [[Wyeast]] || 70-80 || Varies || 80-85 || sour blend is built for dark, malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014(Michael Dawson from Wyeast indicated that this culture may return at some point).
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| 3191 Berlinerweisse Blend || [[Wyeast]] || 73-77 || Low || 68-72 || blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse