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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB1 || It produces a stone fruit forward Brett quality when used in primary fermentation and like many Bretts it does not produce high amounts of glycerol so mouthfeel can be expected to be thin. Used in secondary it can lend notes of cherries and a light barnyard like aroma. || isolated from a red wine barrel that was used by a winemaker. 65-80°F fermentation temperature with 65-100% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYLBB2 || Depending on how this strain is used will determine the outcome. In primary fermentation it produces light stone fruits with a hint of barnyard like hay. You can also expect a thin mouthfeel due to the low glycerol production. In secondary it will produce a more heavy barnyard like aroma with hints of cherries and raspberries. || American Spontaneous Producer, isolated from a bottle. 60-8°0F 80°F fermentation temperature with 75-95% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''
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| 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.'''