Beer yeast WYEAST XL 3763 Roeselare Ale Blend

Typical yeast for Flemish ‘old brown’. Contains lambic-cultures that provide the earthy tones and acidity typical of this style. Long ripening (up to 18 months) is necessary to give the beer its full flavour and acidity. This is also true for lambic beers. Apparent attenuation: 80 %. Fermentation temperature: 18-30 °C.