Tuesday, December 13, 2011

Experiment 1: Roeselare Ale Blend


This is a blend of microbes put together by Wyeast Laboratories. The description for the yeast reads:

 "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."

What I want to know is if this package really contains all of these organisms and how well can these organisms work in concert to brew a sour ale.

What I intend to do is to take a package of Roeselare and plate out all the organisms that are in the package in order to isolate each separate organism. In order to do this I have purchased plates and agar online and plan to make plates that contain agar, malt extract, and nutrient broth. This should insure that all the organisms 
have everything that they could possibly need to survive whether they are yeast or bacteria. It will also allow me to create my own separate cultures of each microbe for latter experimentation.

After isolating the organisms I am going to use a second package of Roeselare to brew a batch of beer and take notes as it progresses. At the same time I will create a second batch of beer to which I will add the microbes one at a time (Saccharomyces first, then Brett and Bacteria) and compare the two final products.

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