13,594
edits
Changes
m
fixed species/synonym names
! Common Name !! Species Name !! Synonym Name !! Lab/Package !! Flavor/Aroma !! Source Note
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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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| Claussenii||''Dekkera anomala''||''B. anomalus''||Brettanomyces clausenii||Low intensity Brett character. ||Same as White Labs. '''Commercial pitches only.'''
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| CMY1||''Dekkera bruxellensis''||''B. bruxellensis CMY1''||bsi||||Chad Yakobson's mutation of BSI Drie. '''Commercial pitches only.'''
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| Drie||''Dekkera bruxellensis''||''B. dreibruxellensis''||Brettanomyces bruxellensis var. Drei||Highly aromatic brett strain. Sourness takes extensive aging to produce||Isolate from Drie Fonteinen; Pro-Brewers only. Recommended fermentation levels to get the most character out of Drie include 75-77°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1231171843577694/?comment_id=1231195766908635&reply_comment_id=1231197923575086&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Mark Horsley and Ed Coffey on MTF. 02/11/2016.]</ref>. '''Commercial pitches only.'''
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| Lambicus||''Dekkera bruxellensis''||''B. lambicusbruxellensis''||Brettanomyces lambicus||High intensity Brett character. Know to produce the “horsey” aroma characteristic of Brettanomyces yeast. Classic strain used in secondary fermentation for Belgian style beers and lambics. Same as White Labs. || '''Commercial pitches only.'''
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