Changes

| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB1 MYOrval || Cherries and light barnyard aroma. || We found Depending on how this strain in a red wine barrel that was used by a winemakerwill dictate its outcome. It produces a In primary fermentation, it will lend stone fruit forward Brett quality when used in primary fermentation notes and like many Bretts it does not produce high amounts of glycerol so a very thin mouthfeel can be expected to be thin. Used Although in secondary it can lend produce cherry notes all the way to barnyard like "funk". We find to obtain this funk quality you will need a decent amount of cherries and aged hops in the boil alongside a secondary fermentation with this strain. || Isolated from a light barnyard like aroma5 year old bottle of Orval. 65-80F 80°F fermentation temperature with 65-100% attenuation <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only; occasionally available to homebrewers.'''

| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB2 MYLBB1 || Depending on how this strain is It produces a stone fruit forward Brett quality when used will determine the outcome. In in primary fermentation and like many Bretts it produces light stone fruits with a hint does not produce high amounts of banyard like hay. You glycerol so mouthfeel can also expect a be expected to be thin mouth feel due to the low glycerol production. In Used in secondary it will produce can lend notes of cherries and a more heavy light barnyard like aroma with hints of cherries and raspberries. || American Spontaneous Producer, isolated from bottlea red wine barrel that was used by a winemaker. 6065-80F 80°F fermentation temperature with 7565-95100% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''

| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB3 MYLBB2 || This Depending on how this strain of Brett b is better suited for either co fermentation with a Sacc strain or used in secondarywill determine the outcome. If used for In primary fermentation it can produce significant sulfur produces light stone fruits with a hint of barnyard like aromashay. This strain You can also expect a thin mouthfeel due to the low glycerol production. In secondary it will produce a siginifant amount of funk if using aged hops at a similiar rate as traditional Lambics. It also produces notes more heavy barnyard like aroma with hints of pineapplescherries and raspberries. || Isolated American Spontaneous Producer, isolated from a Belgian spontaneous producerbottle. 5560-78F 8°0F fermentation temperature with 75-10095% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''

| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB3 || This strain of Brett b is better suited for either co-fermentation with a Sacc strain or used in secondary. If used for primary fermentation it can produce significant sulfur like aromas. This strain can produce a significant amount of funk if using aged hops at a similar rate as traditional Lambics. It also produces notes of pineapples. || Isolated from a Belgian spontaneous producer. 55-78°F fermentation temperature with 75-100% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''|-| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB4 || This Brett strains strain is an odd ball for suredescribed as 'unique'. It's not great for primary fermentation, especially in kettle sours as it throws very odd smells off. However , it works better as a secondary Brett strain producing peach and light fresh apple notes, sometimes also producing a spice character. || Isolated from an apple orchard in Maine. 50-80F 80°F fermentation temperature with 70-90% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''