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| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||RVA 502||A medium-intensity Brettanomyces yeast strain. Will add a bit of funk when added during the secondary. Typically used in Belgian-style beers, especially lambic. A famous Trappist brewery produces its unique beer with this yeast during secondary fermentation. ||
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| Claussenii||Dekkera anomala||B. clausseniianomalus||RVA 501||A low-intensity strain. Contributions from this strain are mostly aromas of pineapple and fruit. This strain prefers higher temperatures (85º F), but will produce nice aroma and subtle flavor at normal ale fermentation termperatures (68-72º F).||
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| Lambicus||Dekkera bruxellensis||B. lambicus||RVA 503||High-intensity “Brett” strain. Very spicey with “smoky” and “horseblanket” flavors and aromas. This strain is used mostly in Lambics and Flanders sour beers. ||