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| Lambicus || Dekkera bruxellensis || B. lambicus || INISBC-920 Brettanomyces lambicus || Originally isolated from spontaneously fermenting beers, this strain will give your beer textbook Brett flavors like horse blanket and spice, but also fruity notes of pineapple. Fermentation will take well over a month to fully attenuate if used as a primary strain. 85%+ Attenuation. Low Flocculation. 70-85 F Temperature Range. Medium-High Alcohol Tolerance. ||
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| Claussenii || Dekkera anomala || B. claussenii anomalus || INISBC-930 Brettanomyces claussenii || Possibly the least “Bretty” of the Brettanomyces strains, Claussenii adds great fruity pineapple aroma without the traditional flavors that turn some off from Brett fermented beers. An excellent choice for adding a little funk to your barrel aged favorite. 85%+ Attenuation. Low Flocculation. 85 F+ Temperature Range. Medium-High Alcohol Tolerance. ||
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| NA || NA || NA || INIS-950 Brettanomyces "Copenhagen" || This unique yeast will add notes of barnyard and ripe fruit to beer. || Isolated from a craft brewery in Denmark <ref>[https://inlandislandyeast.com/yeast-library/inis-950-Brettanomyces-Copenhagen/ "INIS-950 BRETTANOMYCES COPENHAGEN". Inland Island website. retrieved 02/24/2017.]</ref>.