Belgian Sour Blend
Liquid Blend yeast from Escarpment Labs.
Lab
Escarpment Labs· Blend · Liquid
Escarpment Labs· Blend · LiquidSpecs
Optimal temp
21–32°C
70–90°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Same strain, other labs
Usually used in
Sours
Common questions
- What is the Belgian Sour Blend equivalent?
- 3763 Roeselare Ale Blend — the same strain from another lab, the Roeselare (Rodenbach Blend) strain.
- What temperature should I ferment Belgian Sour Blend at?
- 21–32°C is the recommended range.
- Does Belgian Sour Blend produce phenolics (clove and spice)?
- Yes. Belgian Sour Blend is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is Belgian Sour Blend good for?
- Sours.
Brew with Belgian Sour Blend
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