3763 Roeselare Belgian Sour Blend (Wyeast)
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. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
This is the third use of the Balcones Blue Corn Whisky barrel.
Second runnings from CC. Added 3 gallons of water to CC's mash and sparged what I could. I'll most likely end up throwing in some fruit to this.