13,593
edits
Changes
→Propagate Lab
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || MIP-703 Brett Brux III || A strain used for secondary fermentation in Belgian-style beers such as lambics. Characterized as "fruity with tropical fruit dominating the aroma" <ref name="propagate_website" />. ||
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || YH169 || In collaboration with [[Wild Pitch Yeast]]. High attenuation, produces a lemony/tart/subtle “Brett” aroma and flavors characterized as lemon, limoncello, and mint with a slight undertone of the more typical Brett barnyard funk. Can be used at a wide variety of temperatures (68-99 F) with a potential flavor sweet spot of 80-85 F. Would work well in a saison or Brett IPA <ref name="propagate_website" />. || Isolated from a spontaneous fermentation in Indianapolis, IN.
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| Unknown || Unknown || Unknown || MIP-710 Brett Stave I || strain used for secondary fermentation in Belgian-style beers such as lambics; characterized as "fruity". || This particular strain was isolated from a Colorado Brewery and produces intense fruit notes <ref name="propagate_website" />.
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| Unknown || Unknown || Unknown || MIP-760 Brett phantom || A highly fruity strain that will ferment well by itself or pitched into a blend. || Isolated from a famous saison producer <ref name="propagate_website" />.
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| Unknown || Unknown || Unknown || BTN-70 Feints || Characterized as sweet tarts, ripe peach skin, clementine, white grapes, and a hint of candied strawberry with a backbone of soft Brett funk. || Isolated from a natural wine from Mendocino County, California <ref name="propagate_website" />.
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| Unknown || Unknown || Unknown || BTN-81 Yellow Jacket || Characterized as Brett-forward with notes of sweet tarts, ripe peach skin, dried lime peel, tangerine pith. || Isolated from a yellow jacket insect <ref name="propagate_website" />.
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