13,592
edits
Changes
no edit summary
| Lambicus || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brettanomyces lambicus OYL-203 || This strain has been described as producing horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Tolerance: medium-high, compares to WLP653. Pro brewers only. ||
|-
| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brettanomyces bruxellensis OYL-216 || White wine character and light funk, and develops its character rather quickly. Brett character will be apparent within a few weeks of reaching terminal gravity and will continue to develop if given additional conditioning time. Flocculation: low, Attenuation: 70-85%, Temp: 68-80°F, Alcohol Tolerance: medium-high. Potentially the same ''B. bruxellensis'' strain as their C2C blend <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3345112128850311/?comment_id=3345153185512872 Aaron Kesterand Mark Schwarz. Milk The Funk Facebook thread about OYL-216. 03/14/2020.]</ref>. Pro brewers only. || A US Northwest brewery.
|-
|}