Changes

American IPA or American Pale Ale recipes are a tried and true general approach to making wort that is favorable to 100% Brett fermentations. Fruitier hops such as citra, amarillo, galaxy, etc. tend to compliment the light fruity characteristics of a Brett primary fermentation. The addition of body-increasing malts such as oats or carapils may assist with the lack of glycerol that is typical for Brett, but isn't always necessary. Otherwise, wort production can remain the same as it is for an American IPA/Pale Ale recipe.

Up until April 9, 2015, ''WLP644 Brettanomyces bruxellensis Trois'' was thought to be a Brettanomyces species. White Labs released a statement saying that DNA analysis showed that Trois was actually a ''wild Saccharomcyes'' species <ref>[http://www.whitelabs.com/blog/wlp644-research-results White Labs Blog article. April 9, 2015.]</ref>. Beer fermentations with the this strain (now labeled as ''WLP644 - Saccharomyces brux-­like Trois'') are no longer considered to be 100% Brettanomyces fermentations.