Changes

| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || MIP-701 Brett Brux I || Used for secondary fermentation in Belgian-style beers such as lambics, this strain creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer (editor's note: this is likely to be a strain isolated from Orval) <ref name="propagate_website">[http://www.propagatelab.com Propagate website. Retrieved 06/20/2020.]</ref>. || (Editor's note: this is likely to be a strain isolated from Orval).