13,600
edits
Changes
m
updated BSI roselare description
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| B-73 Roselare Blend || 80%+ || Varies || 65-85 || 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. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures <ref name="bsi">[http://www.brewingscience.com/PDF/prodlist/BSI_Yeast_Descriptions_Guide.pdf BSI Yeast Description Guide. Retrieved 03/15/2016.]</ref>. Does not contain ''Pediococcus'' by default, but they will include it if asked <ref>[https://www.facebook.com/groups/MilkTheFunk/?comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation with Brandon Jones on MTF. 03/15/2016.]</ref>. ''Lactobacillus'' species is ''L. delbruekii'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1279149382113273/?comment_id=1279160632112148&reply_comment_id=1279195175442027&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation about BSI Roselare on MTF. 04/06/2016.]</ref>.
|-
| B-82 Belgian Sour Ale || 75-80 || Med || 65-80 || Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer <ref name="bsi"></ref>.