13,602
edits
Changes
m
fixed species/synonym names
! Common Name !! Species Name !! Synonym Name !! Lab/Package !! Flavor/Aroma !! Source Note
|-
| Claussenii || ''Dekkera anomala'' || ''B. Brettanomyces anomalus'' || Brettanomyces claussenii OYL-201 || Contributes more Brett aroma than flavor. Fruity, pineapple like aroma. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Toelrance: medium-high, compares to WLP645. Pro brewers only. ||
|-
| Bruxellensis || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || Brettanomyces bruxellensis OYL-202 || Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Tolerance: medium-high, compares to WLP650. Pro brewers only. ||
|-
| Lambicus || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || Brettanomyces lambicus OYL-203 || This strain has been described as producing horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Tolerance: medium-high, compares to WLP653. Pro brewers only. ||
|-
|}