13,592
edits
Changes
added Craft Cultures under "Smaller Labs"
{| class="wikitable sortable"
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! Mfg !! Package !! Taxonomy !! Notes
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| BKYeast||Brett X1|| ||Suspected Brettanomyces Anomalus
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| BKYeast||Brett C1|| ||Isolate from Cantillon Iris
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| BKYeast||Brett C2|| ||Isolate from Cantillon Iris
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| BKYeast||Brett C3|| ||Isolate from Cantillon Iris
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| DCYeastCraft Cultures ||DCY01CCYL410 Razz Brettanomyces™ |||| Michigan indigenous. The Razz Brettanomyces™ is the first in a series of indigenous Michigan bacteria. This bacteria was isolated from a wild razz berry in Michigan's Upper Peninsula along the shore of the Portage Lake near Houghton Michigan. Great for use in secondary fermentation for Belgian style beers and lambics. Commercial pitches only.
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| SaccharoliciousDCYeast||DCY01 ||Brett I||Brettanomyces yeast from a Walloon Trappist brewery that gives an earthy aroma to the beer. Recommended for secondary fermentation after primary fermentation with Trappist O.
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| Saccharolicious||Brett I|| || Brettanomyces yeast from a Walloon Trappist brewery that gives an earthy aroma to the beer. Recommended for secondary fermentation after primary fermentation with Trappist O.|-| Saccharolicious||Brett II|| ||Fruity Brettanomyces yeast strain with an aroma that reminds of French cider. originates from Brasserie à Vapeur in Pipaix, Belgium, and was isolated from a bottle of Cochonne.
|}