Changes

| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || TYB 184 TYB184 || This strain is the first single strain ''Brettanomyces'' isolate we are releasing all on its own because it deserves that distinct honor. Isolate TYB184 is literally the 184th isolate of yeast/bacteria that has made it through primary fermentation trials, was assigned an isolate number and carried into larger scale fermentation evaluation since our conception in 2013. This isolate is attenuative, produces a moderate acidic-like character and an ester profile of lemon/pineapple. Another notable characteristic of this isolate is the mild barnyard character it produces that doesn't take over the profile; rather, it balances the ester profile. The unique character balance in this strain is what makes it well suited for use on its own, in both primary and secondary fermentation. Approximately 15 billion cells/vial. Temperature: 72 - 85 ºF. Attenuation: 82%-88%. Flocculation: Medium-Low || Isolated from a rustic farmhouse style beer produced in the Northeastern United States <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/brettanomyces-single-strain-series-isolate-tyb184 BRETTANOMYCES SINGLE STRAIN SERIES - ISOLATE TYB 184. The Yeast Bay website. Retrieved 07/27/2016.]</ref>.

| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || TYB 207 TYB207 || This isolate exhibits good attenuation, and produces a moderate acidic-like character and an ester profile the combination of which produces a character reminiscent of sweet tarts. It's a fruity, funky tartness that's refreshing and crisp. This strain is well-suited for primary and secondary fermentation. Approximately 15 billion cells/vial. Temperature: 70 - 82 ºF , Attenuation: 80%-82%, Flocculation: Medium-Low. || Isolated from a Belgian-inspired brewery in the Northeastern United States <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/brettanomyces-single-strain-series-isolate-tyb-207 BRETTANOMYCES SINGLE STRAIN SERIES - ISOLATE TYB 207. The Yeast Bay website. Retrieved 11/16/2016.</ref>.|-| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || TYB261 || This is a great candidate for primary fermentation, though it really shines in secondary fermentation. It's a little tart and a little funky, with a massive ester profile of tropical fruit (papaya, pineapple, guinep, guava). <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/brettanomyces-bruxellensis-strain-tyb261 Brettanomyces bruxellensis - Strain TYB261. The Yeast Bay website. Retrieved 04/13/2017.]</ref>