Charlottesville Area Masters of Real Ale

Love the funk!!

Wyeast 3763-PC Roeselare Ale Blend (Rodenbach mix, highly recommended for Flanders sour beers)
Beer Styles: ALambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Our blend of lambic cultures produces beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of the mixed cultures.
Alc. Tolerance             11% ABV
Flocculation                variable
Attenuation                 80%+     
Temperature Range     65-85°F (18-30°C)

Wyeast 3789-PC Trappist Blend (supposedly an Orval mix)
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Alc. Tolerance             12% ABV
Flocculation                medium
Attenuation                 75-80%
Temperature Range     68-85°F (18-30°C)

Wyeast 5151-PC Brettanomyces claussenii
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. It ferments best in worts with a reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Typically used in conjunction with other yeast and lactic acid bacteria.
Alc. Tolerance             12% ABV
Flocculation                medium
Attenuation                 80%
Temperature Range     60-75°F (15-24°C)

I have heard a lot of people love the Roseselare blend and it seems to make its appearance every year around this time.  Has anyone brewed with it before?  If so, what did you make?

I've used the Roeselare to make a Flemish sour red. I loved it. IMO, it turned out wonderful after a year and was quite a favorite at a music festival I took it too.  For me, it could have been a little more sour. This was probably my own doing as I pitched it into the secondary as Jamil recommends but the gravity had already dropped more than I wanted.  Jamil recommends shooting for 1.020 when pitching the Roeselare, but mine had dropped to 1.011 just from the Wyeast 1056 primary.  Also, I ferment in glass so less oxygen gets to the bugs and reduces acidity.  There's all kinds of tricks one can play to tweak the sourness.  But nonetheless I thought it was quite good. Maybe Greg would be willing to comment since he tried it. I made this recipe again last August, and it's been cooking for 8 months now.  Probably time for a taste soon.

Wow.  I want them all.

I'm definitely going to get my Flanders going this year. The question is whether I'll do a "Grand-Cru" style and a more standard Red a la Rodenbach. Maybe a split batch and age half on cherries. The possibilities are exciting! I just "bretted" my Golden Trout. That sounds a big strange. Translation: wild yeasts just got dumped into the secondary with my Orval clone from Brewing Classic Styles. The pre-bretted beer is tasty and saison-like if anyone would care for a taste. I've got a little leftover in a gallon jug--uncarbonated but good none the less. I'm using the White Labs Bastogne strain, a vial of Brett B, and tomorrow I'm going to add the dregs from an Orval bottle. Should turn out well.

Inspired by the Avery Brabant I had the other night, I'm pretty close to starting another sour ale.  (Yes, starting is always the operative word since you never know when these things will end...)

Some kind of big oud bruin with wine-oak.  Still formulating.....