Roselare vs Belgian Sour Mix

[GrassMan]

Ok, so I asked a question on the latest show with the Ladies of White Labs:

Is there an equivalent combination of White Labs products that will approximate the Wyeast Rosalere blend? Nena said Belgian Sour Mix.

However, it's my understanding that BSM is a lambic blend, and that Rosalere has Saccharomyces and is also specifically geared toward reproducing the Flanders Red style. Plus, the folks over at Burgundian Babble Belt seem to lean heavily toward Roselare when producing the Flanders and Oud Bruin styles, with almost no mention of BSM.

Can anyone elaborate on the differences between these two blends? Thanks, GM

[brewinhard]

Both blends have saccharomyces (Roselare blend is reported to have a belgian sacch. strain).

Both blends have 2 strains of brettanomyces (most likely Brett L. and B.)

Both blends have lactobacillus and pediococcus.

The WY roselare blend ALSO has a bit of a sherry strain in it that the WL does not have.

I have used both blends and both seem to produce great sour beers. If you are making a flanders I would opt for the Roselare. If you are brewing a lambic, then the WL Belgian sour mix is a great choice. Either way, if you repitch these blends from one primary into another fresh batch, the successive beers WILL become more sour than the original pitches.

[EagleDude]

Well, there is only one way to find out ... brew a batch, split it, and compare the two. I'm interested in brewing some sours, so would appreciate a reply on your results ... even if it is six months from now.