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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || TYB184 || This strain is the first single strain ''Brettanomyces'' isolate we are releasing all on its own because it deserves that distinct honor. Isolate TYB184 is literally the 184th isolate of yeast/bacteria that has made it through primary fermentation trials, was assigned an isolate number and carried into larger scale fermentation evaluation since our conception in 2013. This isolate is attenuative, produces a moderate acidic-like character and an ester profile of lemon/pineapple. Another notable characteristic of this isolate is the mild barnyard character it produces that doesn't take over the profile; rather, it balances the ester profile. The unique character balance in this strain is what makes it well suited for use on its own, in both primary and secondary fermentation. Approximately 15 billion cells/vial. Temperature: 72 - 85 ºF. Attenuation: 82%-88%. Flocculation: Medium-Low. Recommended by Nick for darker sours <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2063562083671995/?comment_id=2063574107004126&reply_comment_id=2063599200334950&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Nick Impelletteri. Milk The Funk Facebook thread on Brett strains for darker beers. 04/17/2018.]</ref>. || Isolated from a rustic farmhouse style beer produced in the Northeastern United States <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/brettanomyces-single-strain-series-isolate-tyb184 BRETTANOMYCES SINGLE STRAIN SERIES - ISOLATE TYB 184. The Yeast Bay website. Retrieved 07/27/2016.]</ref>.

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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || TYB261 || This Brettanomyces isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep). It's great primary fermenter, but really shines in secondary fermentation following up a primary fermentation that produces a lot of flavor compounds. This strain is a true flavor modulator, and the more raw material it has to work with the greater the complexity that will be achieved in the finished beer. Sequencing results revealed it's Brettanomyces bruxellensis. This strain will produce a massive, thick krausen, so be sure to use a blowoff tube or reserve plenty of fermentor headspace! Isolated from a unique mixed fermentation beer produced in the Midwestern United States <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/brettanomyces-bruxellensis-strain-tyb261 Brettanomyces bruxellensis - Strain TYB261. The Yeast Bay website. Retrieved 04/13/2017.]</ref>. ||

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