13,590
edits
Changes
m
no edit summary
| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||Brettanomyces bruxellensis||Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. || Same as White Labs. '''Commercial pitches only.'''
|-
| Claussenii||Dekkera anomala||B. clausseniianomalus||Brettanomyces clausenii||Low intensity Brett character. ||Same as White Labs. '''Commercial pitches only.'''
|-
| CMY1||Dekkera bruxellensis||B. bruxellensis CMY1||bsi||||Chad Yakobson's mutation of BSI Drie. '''Commercial pitches only.'''
| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || CCYL411 Brettanomyces bruxellensis || Exhibits medium intensity Brett character <ref name="craft_cultures" />. || '''Commercial pitches only.'''
|-
| Anomala Claussenii || Dekkera anomala || B. claussenii anomalus || CCYL412 Brettanomyces claussenii || Low intensity Brett character. The Brett flavors produced are more subtle than CCYL410. More aroma than flavor contribution. Fruity, pineapple like aroma <ref name="craft_cultures" />. || 75-85% attenuation, low flocculation, 8-12% alcohol tolerance, 67-74°F fermentation temperature <ref name="craft_cultures" />. '''Commercial pitches only.'''
|-
| Lambicus || Dekkera bruxellensis || B. bruxellensis || CCYL413 Brettanomyces lambicus || High intensity Brett character. Defines the "Brett character": Smoky and spicy flavors. This strain is often found in Lambic, Flanders, and sour brown style beers <ref name="craft_cultures" />. || '''Commercial pitches only.'''
| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brett B || A classic Brettanomyces bruxellensis strain, typically used in secondary fermentations. Attenuation: 70-85% // Optimum Temp: 26ºC+ (80F+) // Alcohol tolerance: Medium-high // Flocculation: Low <ref name="escarpment_strains">[http://www.escarpmentlabs.com/strains "Strains" list. Escarpment Laboratories website. Retrieved 12/07/2017.]</ref>. ||
|-
| Claussenii || Dekkera anomala || B. claussenii anomalus || Brett C || A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops. Recommended for secondary or co-fermentation as attenuation is variable. Attenuation: Highly Variable // Optimum Temp: 18-25ºC (64.4-77F) // Flocculation: Medium-low. Potentially no longer available (no longer listed on website) <ref name="escarpment_strains" />. ||
|-
| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brett D || This strain of Brettanomyces bruxellensis is a notoriously vigorous fermentor, suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra funk is desired. Attenuation: 80+% // Optimum Temp: 20-25ºC (68-77ºF) // Alcohol tolerance: 12%+ // Flocculation: Medium-low <ref name="escarpment_strains" />. ||
| 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. ||
|-
| 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. ||
|-
| 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>.
! Common Name !! Species Name !! Synonym (Strain) Name !! Lab/Package !! Flavor/Aroma !! Source Note
|-
| Claussenii || Dekkera anomala || B. anomala anomalus || Brettanomyces claussenii OYL-201 || Contributes more Brett aroma than flavor. Fruity, pineapple like aroma. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Toelrance: medium-high, compares to WLP645. Pro brewers only. ||
|-
| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brettanomyces bruxellensis OYL-202 || Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Tolerance: medium-high, compares to WLP650. Pro brewers only. ||
| 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. ||
|-
| 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).||
|-
| 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. ||
| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||Wyeast 5112||"sweaty horse blanket"||Not the same as WL's Brux. Cell count: 7.5 x 10<sup>8</sup> cells/mL <ref name="wyeast_cellcounts"></ref>.
|-
| Claussenii || Dekkera anomala || B. claussenii anomalus || Wyeast 5151 || Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Brett profile. Produces “horse blanket,” leathery, and smoky character, but at lower level than other Brett strains. Can be used as the primary strain for fermenting, but is often used after a primary fermentation with an S. cerevisiae strain, and in blends to produce sour beers. It is highly attenuative, given proper time to fully ferment out, and is known to create a pellicle during fermentation. || Private collection for Spring 2015/Summer 2016. Cell count: 7.5 x 10<sup>8</sup> cells/mL <ref name="wyeast_cellcounts"></ref>.
|-
| Lambicus||Dekkera bruxellensis||B. lambicus||Wyeast 5526||Pie-cherry||Different from WL's "lambicus". Cell count: 7.5 x 10<sup>8</sup> cells/mL <ref name="wyeast_cellcounts"></ref>.