Has anyone brewed this?
Jamil essentially uses the two stage fermentation where he makes a pretty complex, dextrinous wort with pilsner malt, vienna, aromatic, munich, caramunich, wheat, etc, mashed at 158-59 so you don’t end up with a low FG. Ie the sacc yeast will finish out with the beer at a gravity in the low 20’s.
Then you pitch the roselare blend into a true secondary and ferment for a year. You supposedly get a hot, sexy pellicle and the bugs work it down the rest of the way.
I have read some feedback from The Mad Fermentationist that this method (2-stage) doesn’t get the beer NEARLY sour enough. However, Jamil insists that its very close to original Rodenbach, which I really like. Duchesse is my favorite FR that I’ve had (I believe they back-sweeten it a bit).
The other alternative is to pitch both the sacc yeast and the Roselare blend at the same time (which the Mad Fermentationist recommends).