Oud Bruin is the style of beer I'm making. I have a refurbished 30gal French oak barrel and was going to inoculate it with either the WL Sour Mix or the Wyeast Roeselare. I've enjoyed using the WL Sour Mix in combination with a Belgian Triple recipe and a 10gal French oak barrel, and thought I would try a different sour style. However, I was not aware that Roeselare was based on the Rodenbach microbes. I'm not particular to keeping to the style guidelines, and am more inclined to produce a beverage that is smoother and more palatable. Narvin I'm glad you explained the differences between the two products.