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| Bruxellensis <ref name="mello_funkweapon2">[https://www.facebook.com/groups/MilkTheFunk/permalink/1955043657857172/?comment_id=1955050584523146&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Jeff Mello. Milk THe Funk thread on Funk Weapon species. 01/15/2018.]</ref> || Dekkera bruxellensis || B. bruxellensis || Funk Weapon #1 BB0034A || This rare, and commercially unavailable yeast isolate, produces pungent horse blanket and fresh leather aromas. Perfect for breaking out the funk in farmhouse-style beers. This is the first release in the Dusty Bottoms Collection’s ongoing Funk Weapon Series of unique, rare Brettanomyces and Brett-like wild yeast cultures. Single isolate <ref name="mello_funkweapon">[https://www.facebook.com/groups/MilkTheFunk/permalink/1935201836508021/?comment_id=1935238029837735&reply_comment_id=1935262719835266&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Jeff Mello. Milk The Funk post on Funk Weapon. 12/29/2017.]</ref>. || West Flanders, Belgium brewery specializing in funky, sour, mixed-fermentation beers.

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| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||Brettanomyces bruxellensis||Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. || Same as White Labs. '''Commercial pitches only.'''

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| Unknown || Unknown || Unknown || CCYL410 Razz Brettanomyces™ || Great for use in secondary fermentation for Belgian style beers and lambic style beers. || Isolated from a wild rasberry in Michigan's Upper Peninsula along the shore of the Portage Lake near Houghton Michigan <ref name="craft_cultures">[https://www.craftcultures.com/shop Craft Cultures website. Retrieved 01/30/2018.]</ref>. '''Commercial pitches only.'''

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| Anomala||Dekkera anomala||B. intermedius||ECY-04||strong ester profile with some light funk and acidity||beer - Adelaide, Australia

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brett B || A classic Brettanomyces bruxellensis strain, typically used in secondary fermentations. Attenuation: 70-85% // Optimum Temp: 26ºC+ (80F+) // Alcohol tolerance: Medium-high // Flocculation: Low <ref name="escarpment_strains">[http://www.escarpmentlabs.com/strains "Strains" list. Escarpment Laboratories website. Retrieved 12/07/2017.]</ref>. ||

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || FB2 Heavy Funkies || ||

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| W15 Suburban Brett || Dekkera bruxellensis || B. bruxellensis <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1521922917835917/?comment_id=1713603425334531&comment_tracking=%7B%22tn%22%3A%22R%22%7D Joe Morris and Owen Lingley. Milk The Funk Facebook group. 06/08/2017.]</ref> || W15 || Suburban Brett is Brettanomyces yeast that works great as a secondary aging strain. It really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit. It can also be used for as a primary strain for Brett only beers. Temp: 64-74F, 18-23C // Flocculation: Low // Attenuation: 75-80% <ref>[http://www.imperialyeast.com/yeast-strains/ Imperial Organic Yeast website. Retrieved 09/14/2016.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1735063539855186/ MTF thread on experiences with this culture.] ||

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || INIS-901 Brettanomyces bruxellensis I || Isolated from a brewery in Brussels this particular Brettanomyces strain in known for producing aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and will take up to 6 months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain. 90% + Attenuation. Low Flocculation. 60-75 F Temperature Range. High Alcohol Tolerance. || Brewery in Brussels

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brussels Bruxellensis GB001 || Produces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer. ||

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis "Chateaux" || JY87 || JY87 is a Brettanomyces yeast isolated by jasperyeast LLC. Fast-growing, it has almost Saccharomyces-like doubling times. Shows great fermentation as primary strain in a variety of beers. Ferments fast to 60% attenuation, after which fermentation slows down and more flavor and aroma is produced. Strong pineapple and stonefruit aroma after prolonged fermentations (3-9 months). Great companion to beers that could use some funk, and complements hoppy beers perfectly. Flocculation is low, strain will form a pellicle when oxygen is present. Sequencing of ITS regions indicated Brettanomyces bruxellensis. Micrograph of JY87 cells coming soon. || West-Flanders, Belgium.

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || MYOrval || Depending on how this strain will dictate its outcome. In primary fermentation, it will lend stone fruit notes and a very thin mouthfeel. Although in secondary it can produce cherry notes all the way to barnyard like "funk". We find to obtain this funk quality you will need a decent amount of aged hops in the boil alongside a secondary fermentation with this strain. || Isolated from a 5 year old bottle of Orval. 65-80°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.'''

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| Claussenii || Dekkera anomala || B. anomala || Brettanomyces claussenii OYL-201 || Contributes more Brett aroma than flavor. Fruity, pineapple like aroma. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Toelrance: medium-high, compares to WLP645. Pro brewers only. ||

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| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||RVA 502||A medium-intensity Brettanomyces yeast strain. Will add a bit of funk when added during the secondary. Typically used in Belgian-style beers, especially lambic. A famous Trappist brewery produces its unique beer with this yeast during secondary fermentation. ||

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || 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>.

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| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||WLP650||Barnyard. Prominent Leathery aroma and flavor. Low levels of supporting tropical fruit in the aroma and flavor. <ref name="danpixley_mtf">[https://www.facebook.com/groups/MilkTheFunk/permalink/1533033786724830/?match=d2xwNjQ4 Descriptors put together by Dan Pixley and Travis Trembly during a spit batch tasting. 12/28/2016.]</ref>||Not the same as WY's Brux. Approx. 500 million cells per mL; homebrew vials are approx. 17.5 billion cells at 35 mL <ref name="reddit_brett">[https://www.reddit.com/r/Homebrewing/comments/47qbgb/wlp644_cell_count_and_shelf_life/ Homebrewing Reddit post. 02/26/2016.]</ref>.

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| Anomalus||Dekkera anomala||B. anomalus||Wyeast 5110 ||||bottled stout - Burton on Trent, England. Discontinued in 2007 due to being misclassified <ref>"All About Brett." Michael Tonsmeire. Brew Your Own Magazine. October 2016.</ref>. Cell count: 7.5 x 10⁸ cells/mL <ref name="wyeast_cellcounts">[https://drive.google.com/folderview?id=0B8CshC9nxYHdZmE4MmoyLXA2WVk&usp=sharing Wyeast Specifications 2015 Retail Products. 2015.]</ref>.