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added a link to Andrew J. Kazanovicz's article on HBT
==About ''Trois''==
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.
==External Resources==
* [http://www.homebrewtalk.com/funk-in-the-house-part-ii.html ''Funk In the House'', by Andrew J. Kazanovicz on Homebrewtalk]. Sensory analysis of 100% Brett fermentations of many of the commercially available strains.
==References==